The recipe is an adaptation of a quiche I first tasted at a Master Gardeners potluck many years ago. It was the best quiche I’d tasted in ages, so of course I pestered the cook for the recipe. It turned out to be something she’d clipped from a supermarket circular The secret ingredient is cottage cheese, which gives it a … Read more
I was in the mood for something made with buckwheat, and while racking my brain for flavors that would go well with it, I hit upon cranberries. I almost always have a bag or two of whole, unsweetened cranberries in my freezer – I tend to buy several pounds in autumn when they are cheap and toss them in the freezer. … Read more
My two favorite desserts are “anything with chocolate” and “anything with pumpkin.” This recipe includes both – although with its relatively low sugar content, you don’t have to save it for dessert. This muffin does not have the cake-level of sweetness that you’ll usually fine in prepackaged muffins or the ones they sell at coffee shops. I use just enough sweetener … Read more
I am taking the online course Introduction to Nutrition – Food for Health from Wageningen University and lately we’ve been talking about the role of carbohydrates in health and ways to reduce sugar consumption. I shared some of my own sugar-reduction habits on the discussion boards there and decided to also share them here for readers who want to bake with less … Read more
After I posted last week’s Nutella-inspired muffins, a vegan friend asked me for muffins with the flavors of a dark chocolate Reese’s peanut butter cup. I experimented a little and this is what I came up with. I would love to have an even peanutier taste, but these muffins are quite moist and I fear anymore peanut butter would make them dense. I’ve been thinking … Read more
I have three main motives for my love of crock pot cooking. I’m easily distracted, which can lead to burnt food when I’m cooking on the stove top. With a slow cooker, I don’t have to worry about that. I am an impatient cook when I am hungry. Slow cooking allows me to prepare a meal after breakfast or lunch when I am … Read more
These muffins are packed with fiber and phytonutrients, but are still moist and sweet. They are a great way to use the applesauce I can each fall. When I make my own sauce, I leave the skins on, which provides more pectin and fiber. The skins break down in the cooking and further in the blender, so they aren’t noticeable … Read more
We had turkey for Christmas and of course there were leftovers, so it’s time for the post-celebration ritual of making turkey stock in the slow cooker. Stock is made by slow simmering of bones and a small amount of trimmings in water. It’s a great way to use parts that would otherwise go unused. Stock tends to have more body than broth, … Read more
If I’m going to have a chocolate muffin, I want it to taste like good dark chocolate. So I don’t skimp on the cocoa powder when I’m making these, and I don’t go overboard on the sugar. You may be tempted to eat these straight out of the oven, but they taste better after cooling. Enjoy! Supplies measuring cups and … Read more
This is a delicious, vegetable-rich stew that can easily be made vegetarian or vegan. It’s been a staple in my house for years. If you want a little kick in yours, sauté a jalapeño with the onions and garlic, or add some hot sauce at the end. Ingredients 2½ cups frozen corn 4 frozen vegetable or chicken stock cubes (about … Read more