recipes


I came across this recipe a couple of days ago. Now, I'm always trying to find things everyone here will or can eat. Jo is lactose-intolerant and we're all gluten-free (except Lou--she eats it sometimes but not here). We try to limit our grains and sugars, though we're hardly saints. I'm especially trying to find high-energy foods Jo will eat; she's not anorexic--thinks she looks just fine, thanks--but she does have trouble eating sometimes. Long story.

Anyway, when I saw this I knew I had to try it. I love lemon anything, and this is raw, no-bake, grain-free, dairy-free, gluten-free and egg-free. (We don't have trouble with eggs, but you might.) The main problem you might have with this recipe is that it's based on almond meal, and some folks have trouble with tree nuts. It has honey in it, so it's not vegan, but you can probably add your own favorite sweetener.

Verdict: Fast! Delicious! Pretty (see picture)! Lou hates coconut, so they don't work for her, but otherwise, we have a hit. The recipe is from the petite kitchen, which is new to me and has lots of goodies to peruse.

Be-bop-a-re-bop Rhubarb Jam!

t’s that time of year again --- the mornings are golden, the nights still chilly, the blue jays are calling in the trees out back and the rhubarb has broken through the earth like it has for ten thousand years. Actually, I wonder how old some of these rhubarb plants are. It wouldn’t surprise me if they were the same ones transplanted from the Garden of Eden.

On Saturday a friend gave me a huge bundle of rhubarb, on Sunday I cooked it up into the jam that my mother made every year and every morning since I have been eating it on toast with my coffee for breakfast.

Click through for recipes and ideas from Kathleen Valentine

Seasons: 
Departments: 
photo header: 

Ingredients:

2 cups of flour
1 cup of sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of walnuts
1 cup of raisons

1 cup cold water
3/4 cup mayonnaise
1 teaspoon vanilla

Your Tags: 
Taxonomy upgrade extras: 

Hi.

Taxonomy upgrade extras: 

Easter and Passover Recipes from Emeril LaGasse

Passover Brisket, Portugese Five Egg Bread and Sugarcane Baked Ham with Spiced Apples and Pears

Seasons: 
Departments: 
photo header: 

Beans, the Wonderful Fruit

Without beans where would Jack be? Though there are no magic beans outside of fairytales, they can seem to magically stretch your food dollars.

"Oh, beans," you may say. "They take too long to cook, and then...well...YOU know. Plus they're boring. How many times can you eat chili?"

Balderdash. Beans take hardly any time to cook if you know a couple of tricks (and if you don't use beans that have sat on your shelf for the last five years). There are hundreds if not thousands of things you can do with them. They're so versatile you can make everything from appetizers to dessert with them--yes, dessert! But we're getting ahead of ourselves.

Seasons: 
Your Tags: 
photo header: 
Subscribe to RSS - recipes