bowl of apple pie walnut granola

Apple Walnut Granola

I don’t normally have store-bought cereal in the pantry, but one day I found a great deal on a granola cereal. Every once in while I sprinkle it on some homemade yogurt and it’s OK, but it’s about half puffed rice so it’s pretty weak. Then the other day I just had a bowl of it with milk like a bowl of cereal. Man oh man, it was so sweet. Too sweet. It hit me that granola is just one more thing that’s so much better made from scratch than bought in the box. I came up with this recipe based on a…

spicy black bean and rice soup

Spicy Vegan Black Bean and Rice Soup

On a whim, I cooked up some dried black beans because I wanted to try out the Lazy Cook’s Black Beans technique described on Serious Eats. I didn’t use the fresh garlic, onion, or orange, just some granulated garlic and onion powder from my spice rack. Even without the aromatics, I have to say I really loved how the beans tasted after cooking, especially with the “gravy” that’s left. They’re much more flavorful than when I soak them overnight and simmer, then drain. I was so impressed that I’d like to actually try their full recipe at some point! I also made brown rice…

Bean and Cabbage Stew

Good cabbage prices means it was my go-to green veggie recently. Most of what I bought went into Asian-style dishes. But with a remaining half sitting in the produce bin, I wanted to make a veggie-packed stew with it as a change of pace. Having a hearty vegetarian stew in the freezer is awesome for those days when I haven’t gotten enough veggies with my meals. It’s an easy way to get a bunch at once. I pulled together this stew, inspired by another one I love, and paired it with a piece of toasted Buttermilk Oatmeal Bread spread with butter. Simple, and delicious!

Delicious stir fried cabbage

St. Patrick’s day brought great sale prices on green cabbage, so I’ve had a couple to use for new things this month. One new thing was a stir fried cabbage that I absolutely loved, and was able to use both as a regular side dish and as an ingredient in my customized version of Dragon Noodles. My husband found this recipe too sweet for his taste, but I couldn’t get enough.

Italian Vegetable Casserole with Beans and Rice

Italian Veggie Casserole with Beans and Rice

I’ve been in a casserole mood of late. It’s so nice to prepare something once and then enjoy it for several days (especially when I’m keeping busy making things for my shop). There’s a great basic mix and match casserole formula in The Best Casserole Cookbook Ever, by Beatrice Ojakangas, that provides guidance with lots of flexibility. I used her formula before with my Whole Wheat Tuna Noodle Casserole. My take on Beatrice’s formula wasn’t originally going to have an Italian theme, since it was starting with rice and beans. But after choosing my veggies, sauce, and topping it started to look like a natural fit. All that…