Cooking

I love ramen noodles for their versatility, but I rarely use the flavor packet that comes with them. Instead, I add fresh or frozen vegetables and herbs from my garden or pantry.

I fell in love with Ellie Krieger’s soft pretzel recipe, today, but I’ll have to keep trying it until I master my pretzel shaping technique. 🙂

I spent 3 days painting my kitchen, eat-in dining area, and hallway, so tonight’s dinner relied on an easy go-to meal: quesadillas.

Inspired by Ellie Krieger’s Broccoli-Cheddar Soup recipe, I fixed Broccoli-Cauliflower-Cheddar Soup for dinner tonight. Admittedly there’s nothing traditional about broccoli soup on New Year’s Day, but I’ve been painting my kitchen, and soup was easy to fix in a rather deconstructed kitchen.

Last night I tried Ellie Krieger’s Stuffed Potato Skins with Avocado Cream. They were easy enough to make and tasty, but I doubt I’ll repeat the recipe often. Varying from Krieger’s recipe, I used turkey bacon rather than Canadian bacon (personal preference) and I didn’t chop the broccoli (but I should have!). The most memorable

For years the Mixed Vegetable Curry in New Recipes from Moosewood Restaurant has been my go-to at home curry. The complexity of the spice combination won me over and I’ve stuck with it. Until now. Last night I tried Ellie Krieger’s Autumn Vegetable Curry from comfort food fix (pp. 208-210). The curry sauce might be my

Last night I tried Ellie Krieger’s recipe for Split Pea Soup, but cut the recipe in half to minimize leftovers (making 3 servings instead of 6).