First of all, lets be clear that I consider cooking more art than science. The important disclaimer as that we are talking cooking not baking. Baking is kinda fiddly and requires much more science. But that said, I think of recipes as crude hand drawn maps. They give you a rough idea about the general direction you are planning to go. (more…)
Tag Archives: vegetarian diet
Of course I have a stash of the must have foods. As long as I have the things shown here plus a few basic veggies and herbs I can always figure out how to cook a meal. Here’s my pantry
- On shelves 1,2 and 4 are glass jars full of
- beans – black, white, red, garbanzos, lentils and fava
- rice – black and brown
- grains – cornmeal, quinoa, buckwheat
- nuts – almonds. cashews, pecans
- seeds – sesame, chia, sunflower
- On Shelf 3 are jarred items:
- prepared mustard
- minced garlic
- dried chopped onions (more…)
Let’s just say we do NOT live in a gardener’s paradise. We are on granite, desert mountaintop. Our soil is rocky and dry. We live close to wild life – rabbits, deer, coyotes and javelina use our side yard as a race way and eat everything in sight. And then there are small rodents and the birds!
Most gardener’s here either have securely fenced yards or have built raised beds (a big planter and filled it with soil). Some have both. They work great but are more or less permanent and expensive to build. David and I moved here last year. At the time we were not sure that we would be staying here permanently, so we leased a house for a year. Turns out we love it here, but now we need some time to find the place we want to buy. The point of all that is that we are renting and do not want to go to the time and expense of building a big fence or even raised beds. (more…)
I grew up eating veggie patties. Mom would serve them smothered in gravy and accompanied by potatoes and a veggies. Leftovers would be recycled as “hamburgers” for lunches or snacks. We usually have some sort of veggie burger or veggie loaf in the fridge for exactly the same reason.
I probably have 25 versions of this recipe, but this happens to be the one I used today. (more…)
One of my favorites is to make a quick soup to heat and eat for lunches or to add to dinner when you want a little something more. Lots of nutrition and great low calorie treat. (more…)
Since we are constantly asked what we eat, I have decided to post our dinner menu plan for this coming week. Over the next few days I will add the cooking tips and the recipes we use.
There are several things to note – we almost always have certain basics in our fridge. These include cooked brown rice and prepared beans of some type; this week it is navy beans. In our cupboards we keep a supply of things like olive oil, nuts, herbs, spices, canned and frozen veggies and salsa. As a practical matter we buy bulk and stock items like rice, beans, nuts, flours, oils, herbs and spices once a month on a “big shop” day.
Every weekend David and I spend part of a day procuring and preparing the food for the week. We have a lot of fun and use it as quality time together spent shopping, cooking, talking and singing to the tunes on Pandora.
Yesterday was the day. (more…)