Live Qualitarian: Eat Well
Linzer cookies that make a good dough for rolling out. Thin cookies are critical here because you will stack these in pairs. Here’s the recipe we used: 1 cup white flour 1 cup whole wheat flour 1 cup almond flour 2 sticks of butter 1/2 cup brown sugar 1/3 cup
The hot chills we grew from seeds (send by a friend via mail, as a dare) are so hot that only a grain spices up a whole meal. We learned, after learning the hard way, that these chilies are called 5 Pot Chili (meaning one will make five pots of
If poached eggs are your favorite type of breakfast egg, but you don’t want to go to the effort of make a Benedict. Maybe you don’t want the meat or the trouble of making a Hollandaise sauce, then Turkish eggs are a good alternative. The poached eggs are placed atop
Researching this style of potatoes, we learned that Idaho russet potatoes formerly weighed three or four pounds each. Using typical potatoes from our organic 4 pound bag, the potatoes were less than 1/2 pound. So we select four with nice skins, and proceeded to make these highly seasoned and crispy
After Thanksgiving, some cranberries remained, after several days of making mocktails with them, and knowing that the immersion blender finely pulverized them. I looked for a way to use them before they went bad. A cake that used two cups sounded good. Butter the bundt pan, dust with almond flour
Make a batch of hummus in just a quarter hour Homemade Hummus:go to Recipe Cooking beans at altitude is difficult without a pressure cooker. At some level it is impossible to ever get a thoroughly cooked bean, particularly a dense or very old one. But canned beans have
Frozen cherry tomatoes will add moisture after baking this savory pie made from leftover lamb. These “Lemon Drop” tomatoes came two plants in our garden that were so prodigious we were able to freeze some whole when they were at their ripest. The lamb was from a boneless leg roast,
For thanksgiving during a pandemic, we were two. So a small apple ginger tart was a crisper, brighter and lighter dessert than the traditional pumpkin pie. Make the pastry (pie crust) 2 (light) cups flour 1 stick (8T.) cold butter a small glass of ice cold water pinch of salt
I wanted to make a chocolate cake for my birthday, today, and for the National Bundt Day, November 15, but this one was too airy to hold together and come out of the angular pan in one piece. Shards of cake show the pumpkin custard – one lonely flan left
Pie crust – short crust – again, and this time filled with caramelized onions. Make a pie crust ( ratio: 2 cups flour to 1 stick butter) to match the pie or tart tin you’ll be using. Chill. Then make the filling. Start by caramelizing onions, using about 1 pound