The roasted red pepper was stuffed simply with seasoned cabbage, no rice. The asparagus is from locally grown farms and the pasta, the small O of it is imported from Italy and takes 20 minutes to cook. The rings can be threaded on a smaller girth of asparagus than these for a look like beadwork.
Some […]
The challah, braided egg bread, was from the freezer section.
Topped with some brushed on egg for shininess and some sesame seeds for prettiness.
Frozen ended up taking about as long as a homemade bread recipe because it needed 6 hours to thaw.
Potato-vegetable patties topped with chutney, McCain smiles, wild garlic and English cucumber salad stirred with sour cream and dill, and parnips just for the thrill.
Applesauce cake needed further refinement I thought. The photo’s a side-by-side comparison. The last recipe is on the right. This recipe is:
1 cup whole wheat flour
salt (dash)
1 tsp baking powder
1 tsp baking soda
1/2 tsp ginger
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 tsp nutmeg
1/3 cup unsalted butter
1/2 cup + 1/8 cup demera brown sugar
1 cup applesauce
1 […]
Boiled together with dried marjoram: parsnips, zucchini and carrots. The orzo was tossed in hot pepper sauce to give color and flavor boost. The broccoli steams in the background.
Applesauce cake
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
salt (dash)
1/2 cup cultured unsalted butter
3/4 cup demera brown sugar
1 egg
1 cup applesauce
1 cup raisins
1. Mix dry ingredients.
2. Cream the butter and brown sugar and mix under fluffy.
3. Add egg and beat well.
4. Alternately add the dry […]
On the tufu-nut burger is a white wine mustard and a Hawberry Farms Rhubarb Ginger Chutney with mozzarella and tomato. (It pays to check signs. I saw Canadian grown, pictured greenhouses near here and got to the cash register to find it was from BC, how many hundreds of petroleum units away and cost, gulp, […]