Recipe: Whole Grain Apple-Millet Muffins (Low Sugar, Vegan Option)

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

Recipe: How to Make Turkey Soup Stock in a Slow Cooker

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

Recipe: Old-fashioned gingerbread muffins (vegan)

Gingerbread cookies are fun to make, but I was never too fond of eating them. Fresh, moist gingerbread, on the other hand — with it’s cake-like texture, pungent ginger tones and earthy molasses flavor, it’s hard to get enough of it. As with gingerbread cookies, you can add raisins or dried black currants by pressing them into the tops or mixing … Read more

Recipe: Groundnut (peanut) stew

Groundut stew is one of my all-time favorite comfort foods. Groundnuts are a family of legumes that include the peanut, and most have a similar flavor. They originate in Western Africa, but are also grown in Eastern Africa and other parts of the world as a staple food. Groundnut stew is widely enjoyed throughout sub-Saharan Africa, and with so many … Read more

Recipe: Double Chocolate Muffins

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

Recipe: Southwestern corn stew

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

Recipe: Banana chocolate chunk muffins

Banana bread is probably the quick bread I bake most often. It’s the perfect use for overripe bananas – the riper the better. If I don’t have time to make banana bread when the bananas turn brown, or don’t have enough for a full batch, I peel them and throw them in  a container in the freezer until later. (The … Read more