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Swiss Chard Ravioli
I’ve been cooking up a storm lately, since there is so much good stuff in my garden to be harvested and eaten. I always plant way too much Swiss chard, so I have to get creative with how to use it up. My favorite way to cook most types of greens is to braise them. Homemade pasta is delicious made with farm fresh eggs. Ravioli freezes well. That said, my favorite go-to recipe for preserving my abundant Swiss chard harvest is Swiss chard ravioli! My pasta maker, that Matt bought me, only gets used a couple of times a year, but I think he got it for around $40, so it’s worth having.…
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August Cook the Books: Sweet Cream and Sugar Cones- Balsamic Strawberry Ice Cream
Okay, so I lied. I said I was going to experiment with other non-dairy milks and I didn’t. I did make more ice cream from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery for this month’s Cook the Book’s cookbook challenge. I made the balsamic strawberry ice cream on page 138. Since I had leftover coconut cream and didn’t want to waste it, I used pretty much the same formula as last time: part coconut cream and part soy milk. I think I used about 1/4 cup more soy and 1/4 cup less coconut milk this time, but that was the only change I…
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August Cook the Books: Sweet Cream and Sugar Cones- Basil Ice Cream
Finally, it’s August! Time for August’s “Cook the Books” pick, Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery! In case you are just tuning in, Cook the Books is a year-long cookbook challenge, hosted by Meg of Grow and Resist and Briggsy of the blog Oh, Briggsy. Meg and Briggsy have chosen a cookbook a month to cook from and participants in the challenge are featured in a round-up at the end of each month. One of the great things about “Cook the Books” is that it is set-up to where you don’t have to participate every month, so there is no pressure there.…
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Baked Beet and Potato Chips
I plant long, full rows of potatoes and beets every year. Some might think that is overkill, but I make my mom’s potato salad a lot during the Summer (I told you, it’s great to bring to BBQs) and I usually can my beets, so I like to have a lot. My beet standbys also include beet chili and a roasted beet and goat cheese salad. I’m still working on the beet chili recipe and am trying to adapt it for the crock-pot. It’s become a game to me to see how many homegrown or handmade items I can put in a meal, so I will blog about my roasted beet…
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Mom’s Mustard Potato Salad Recipe
My mom is in a nursing home now and no longer cooks for herself, but growing up she made the best mustard potato salad. I remember it being one of the first things she taught me how to make, because I begged her to show me how. I’m so glad I did, because it has become a staple in our house. Matt absolutely despises mustard, but he loves my mom’s potato salad recipe, even though he knows it has mustard in it. He is constantly asking me to make it for him and get’s really excited when I do. I think it’s because my mom’s recipe has just the right…
