This earthy soup is one of my favorite winter lunches. I highly recommend homemade bread to go with… Mushroom Barley Soup Recipe 1 large onion, chopped 2 garlic cloves, pressed 3 carrots, chopped 2 celery stalks, chopped 1/2 lb. barley 9 cups vegetable broth 1 T salt 10 oz. mushrooms, sliced (I like baby bellas)… Continue Reading
Crash Course in Powdered Milk
Since we’ve switched to soymilk in cereal and coffee, it’s been inconvenient to keep milk on hand for cooking. I either don’t use it before it expires, or I end up short of what’s needed for a recipe. Powdered milk has turned out to be a perfect solution and it’s one of my favorite frugal… Continue Reading
Greek Salad Recipe
The number of food miles in this bowl is obscene, but I’ve been craving a Greek salad and it’ll be almost 5 months before I can make one from my garden. I used traditional feta here; I’m trying to perfect a tofu-based version. Greek Salad Recipe 1/2 – 1 head romaine, washed & torn 2… Continue Reading
General Tso’s Tofu Recipe
General Tso’s Tofu Recipe 1 package tofu (regular, firm, or extra firm) 2 T cornstarch 3/8 cup sugar 1 – 2 clove(s) garlic, pressed 2 T water 1/4 cup soy sauce 2 T white vinegar 2 T white wine 1 cup vegetable stock 3 scallions, sliced 1 T minced ginger 6 – 8 dried chili… Continue Reading
Crockpot Arroz Sin Pollo Recipe
On Sunday afternoons, I like to make a dish that Jeff and I can eat for lunches in the coming week. I try to make things that are interesting and satisfying enough that we won’t be dreading lunchtime come Wednesday, or worse yet, end up blowing money on lunch out. I also like to keep… Continue Reading
Homemade Teriyaki Sauce Recipe
One of the great things about cooking from scratch is that a well stocked pantry yields nearly infinite combinations of foods. I rarely buy pre-made sauces because I can make them better from scratch at a huge savings. This is the teriyaki sauce I use for my tempeh “cheesesteak” sandwiches. It’s a thick sauce and… Continue Reading
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