I wish asparagus season would be longer, as I like eating dishes containing fresh asparagus. When asparagus is in season it’s inexpensive and tastes delicious. You can use asparagus in many applications like soups, salads, sides, quiche, and in stir fries. I try to eat as much as I can in the spring when asparagus is abundant. I still enjoy eating them off season.
Continue reading “Stir fry Chicken with Asparagus”
It’s been wonderful to pick a handful of strawberries every morning from my garden this year. I have been battling birds as they devour the strawberries as soon as they ripen. A solution suggested by friends and from online was to put up a net over the strawberry plants or paint rocks to look like strawberries. We also placed a fake owl, but the birds just use it to stand on.
Continue reading “Strawberry Coffee Cake”
Growing up we ate lentils pretty much every day as they were nutritious, cheap, and filling. I didn’t appreciate lentils as much back then but now crave it often and miss my Mom’s cooking. My Mom tried to change things up so we didn’t get too bored with the lentils. She would find different kinds of lentils and would use different recipes to make lentils interesting. One of my favorites was fried pakoras, sometimes with vegetables or meats, that I plan to write up as a recipe in the future.
Continue reading “Lentils with Butternut Squash”
There are some nights all I want to eat for dinner is a bowl of rice with some sort of Asian stir-fry. With stir-fry dishes you can pretty much use any veggies you have on your hand — I get mine from my veggie garden during spring time like it is now. Today I will be using broccoli, showing you how to get just the right amount of tenderness and flavor.
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Our chickens have been very productive, giving us three eggs a day. I have been saving some to make my special egg curry which I will be sharing with you today. This curry is so good that my husband prefers it over almost any other curry, even though it’s vegetarian.
Continue reading “Egg and Potato Curry”
I am so excited for this recipe because I think I’ve hit upon something truly new. Although I love to cook from scratch, sometimes it pays to “cheat” a little and use a premade ingredient from the store. The secret ingredient of these awesome cookies is Hersey’s hot fudge topping. This comes only in a glass jar and somehow seems much better than any other hot fudge topping that I’ve tried. Just to be clear, don’t buy the type in a plastic bottle — it is not nearly as good.
Continue reading “Fudge-Stuffed Peanut Butter Cookies”