Orzo with chickpeas

This is a modified version of the Couscous with Chickpeas recipe from the 1997 edition of the Joy of Cooking.  It’s a simple and interesting meatless main dish, and I usually eat it cold, so it’s convenient for packed lunches.  There’s not too much over-the-stove time, so it’s a pretty good summer option, too. Ingredients:…

Pasta with pesto and edamame

Just before I made my last batch of garlic scape pesto, I used up the last of the pesto and garlic scape pesto from the year before to make this simple summery dish.  Cleaning out the freezer is important work, right?  😉 I think I originally got the idea for cooking edamame with pasta from…

Are your garlic scapes escaping?

Do you have garlic scapes just begging to be made into pesto?  Hurry before it’s too late! I think of this time in the garden as “forage season” because it’s too early for the big crops like tomatoes and cucumbers and peppers.  Instead, it’s time for gleaning radish greens, garlic scapes, young lambsquarter, and a…

An Easter Salad

My mom asked me to bring this salad for Easter dinner.  The table full of European guests was shocked when the American girl piped up and said she had made it.  😉 Basically, I doubled this recipe from The Armenian Kitchen with a few adjustments made based on what I had on hand, etc. Ingredients:…

Broiled grapefruit

Grapefruit were on sale, and I picked up a few but just couldn’t bring myself to eat them.  Who wants cold grapefruit on a cold morning?  Not me, apparently…  Anyway, according to some sources, February is national grapefruit month, and, as I needed to plan a menu for an event, I decided that maybe grapefruit…

Vegan pumpkin scones with fresh cranberries (and very little sugar)

Doesn’t that look delicious in the morning light?  😉  I wrote previously about my experimental vegan pumpkin scones and accidentally leaving out the sugar.  It turns out that people seem to like them better that way! I’ve got a stash of cranberries that I need to use up, so one morning I decided to add…

Pumpkin and black bean curry

I was scrambling to put something together for a potluck one day, and this was the result.  It started out as this recipe, and I simplified it a bit (seeing as I hadn’t planned ahead enough to use dry beans).  It was a hit, and I’m happy to have another recipe to help me use…

Maple roasted chicken with carrots and sweet potatoes

The wind is howling outside, and I’ve been baking up a storm, very happy to be inside rather than out there where the temperature is dropping.  Along with trying to get back in the swing of planning my meals for the week, I’m also trying to make sure I use up things I’ve got before…

Epiphany cake fail (sort of)

This cake sort of came together by accident.  😉  I’d been mulling over the recipes in the December issue of Better Homes and Gardens and decided to whip up a batch of the flavored marshmallows just for fun.  I used raspberry syrup and swirled real raspberry juice on the top (definitely the most delicious bit!). …

Vegan pumpkin scones

I’m not vegan, but a guest is, so I decided to try my hand at vegan pumpkin scones.  Basically, I just omitted the eggs from this recipe (which is based on this recipe) and substituted water for the milk. I thought I might need to add extra oil or water to make up for the…

German apple cake

This recipe came from a family friend.  Ironically, it’s a German recipe via a Japanese-American family.  You’d think maybe it could have come from my own German heritage instead of so circuitously.  😉 Anyway, I’m glad it made its way to our family because it is amazingly delicious.  Peeling and slicing the apples takes some…

Hummus

I’ve finally hit upon a hummus recipe that I like.  The recipe I’ve had for years and kept making (but wasn’t really wild about) had too much tahini in it; that’s what I finally decided was wrong with it.  With a little tweaking, voila! it came out much more delicious (at least to my taste)….