Didn't I just mention that November 1st is rapidly approaching? (Yep, last post....) So in that quest it has been 'use-up' time in my kitchen, finding ways to use up the remaining dairy yogurt and cheese I have on hand. I served these last week along with a hearty pot of vegan-friendly/plant-based vegetable soup. Yogurt & Cheddar Pepper… Continue reading Yogurt & Cheddar Pepper Biscuits
Category: cooking
Meals and whatnot.
Pistachio Pesto with Spaghetti
A delicious take on pesto, made with roasted pistachios and tomatoes, tossed with hot spaghetti. Simple and quick...well unless you have to shell your nuts. Note to self: next time buy shelled ones! Or not. I am known for being stupidly frugal.... I have a feeling this dish would be great without the cheese and may try… Continue reading Pistachio Pesto with Spaghetti
Pickled Red Grapes with Rosemary
Inspired by a recipe's notes in Well Preserved: Third Edition: Small Batch Preserving for the New Cook, for Pickled Cherries (on page 139), I set out to make Pickled Red Grapes last week. The author's recipe mentioned using grapes instead of cherries, that sounded intriguing. Then I got a shock. Apparently I had slacked yet again in reading… Continue reading Pickled Red Grapes with Rosemary
Blueberry Yogurt Bread
Inspired by my large collection of blueberries in the chill chest and craving some quick bread, I came up with this moist treat using Redwood Hill Farm's Blueberry Goat Milk Yogurt: The result is a slowly baked "quick" bread (well it does come together quickly!), baked at a low temperature, that has a nice crunch to… Continue reading Blueberry Yogurt Bread