Lately I've become rather hooked on maximizing grocery store savings. It's like a game, seeing how I can get the most for my money, and it helps that I focus on stocking my pantry with staples that help me cook from scratch. When the grocery store had 1-lb bags of pasta on sale for $.49… Continue reading Creamy vegetable pasta bake
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… Continue reading Italian Veggie Casserole with Beans and Rice
My goal with creating this recipe was to have a hearty breakfast that requires no work to prepare in the morning -- just a quick reheating in the microwave and it's ready to go. I wanted it to be an easy, healthy choice for when time is short in the morning before heading out to work. I started drafting… Continue reading Veggie-packed Breakfast Casserole
In the latest issue of Vegetarian Times there's a recipe for Sushi Rice Bowls with Tofu Teriyaki that sounded good, but I didn't have all of the ingredients it called for. But it sounded perfect for the cucumbers, avocado, and carrots in the refrigerator. Recipe Adapted from Sushi Rice Bowls with Tofu Teriyaki by Vegetarian Times Process notes in a saucepan, mixed… Continue reading Avocado Roll Bowl
After finishing Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, I was craving Middle Eastern food. Specifically, I was craving the Middle Eastern food from my favorite restaurant for that sort of thing. They make this fried eggplant dish that is like candy, and these spicy cooked carrots that burn the tastebuds but are soooo… Continue reading Middle Eastern Mini Feast
