Banana cake
The original of this recipe calls for frosting, but Michelle and I found it too sweet. We mixed in teff as a way to give it a different crumb structure. We enjoy the results, for sure.
baby bok choy sauté
- 1 bunch baby bok choy
- 1T soy sauce
- 1t vegetable oil
- Wash bok choy. Do not dry off, but just give it a light pat to get some of the water out. The water on the leaves will be used to steam.
- Heat up oil in a deep pot over medium heat.
- Throw in wet bok choy and steam for a bit.
- Add soy sauce and saute until done. About 5 minutes.
Alice Water’s greens recipe
Our friend Sean made this for us and we were blown away by it’s simplicity and taste. It is now brought out for our greens 2-3 times a week.
Celery Root puree
This is adapted from one of Jordan’s classes from Happy Girl Kitchen. This was my introduction to quince. I am always surprised at the deep red color the jelly, syrup and membrillo turn into when done.
Quince has a very distinctive smell and taste: it is floral soap in fruit form. Most find it inedible, but it is fun to try, if only to say “wow, so dry”.
Ballons
Another Thanksgiving treat brought to you by Michelle
Lavash crackers
A staple of our Thanksgiving dinner, thanks to Michelle.
Peanut Brittle (single batch)
Our tried and true “you better not skip this on Christmas” peanut brittle.
HGK Chickpea Tomato Stew
A wonderfully simple dish that was made during one of the Happy Girl Kitchen canning workshops.
Celery Root Soup
This is a standard in the house.
