Spinach walnut pesto for the win! In the past few weeks, this bright green multi-purpose magic sauce has made its way onto things like roast chicken, (dry brined of course) sweet potatoes, french lentils, salads, a delicious pan roast of cubed paneer, fennel and peppers, and an ultimate bagel sandwich that I’ll be talking about in the next post (It’s so good that I need to work up to it).Read More
Tahini is a wonderful pantry staple to have around, but often we only use it for hummus and then we end up with a half-full container of tahini sitting around. So I’m showing you how to use tahini. Here are some recipes with tahini as alternatives to hummus. We’re making 3 recipes for dressing and dips. Cannellini bean hummus (white bean hummus), a really easy Baba Ganoush recipe, and a tahini lemon dressing recipe.Read More
The rules of chutney are simple.
Include onions, apples, & raisins
Don’t burn it
This is a flexible chutney formula that adapts to whatever fruit and veg you have lying around that needs to be used up. Enjoy with cheese, meats, crackers, and pickles.Read More
Quick pickles, or refrigerator pickles are vegetables or fruit that are packed in a hot brine and kept in the fridge. They are not fermented, and they don’t cook as much as with traditional canning methods so they retain some good crunch. Quick pickling is a perfect way to go if you have a small amount of veggies and it’s not worth it to set up a big canning production.Read More
So I had this whipping cream and I really didn't want to throw it out. To extend its life, I decided to make ghee. Ghee is the Indian version of clarified butter. It differs from French clarified butter in that it is cooked longer, so that the milk solids actually brown slightly, and all of the water from the butter is evaporated away.Read More