-
Tomato juice
3.5 pounds tomatoes Mash tomatoes in pot Bring to boil. Boil “a few minutes” to an hour. Yields 1 quart of juice. This is based off of a Colorado State University Extension recipe.
-
Can Fresh Tomatoes
Tomato season is upon us. This is the recipe we will try this weekend.
-
Harissa Spaghetti
This is a simple, tasty, and often-used recipe in our house hold. Most of the things are on-hand at all times, it takes just minutes to prepare, minimal mess (1 pot, chopping board, + bowl) and tastes good the next day.
-
Chai
I make this chai quite a bit. When Michelle isn’t feeling up for espresso, I seem to knock this back quite a bit. For someone who didn’t grow up eating Indian food, I find it very comforting. This is a staple in my diet these days.
-
Green Beans Masala over Coconut Rice
This is quick (under 30 minute) dish to prepare. The rice cooks while the veggies are taken care of. I think the longest amount of attention is in chopping the onion and green beans. It is tasty and is low-cost and uses only 2 dishes.
-
Basic Pie Dough
This is a good, basic pie crust recipe. It has a good mixture of shortening vs. butter to allow flakiness but still keep it delicate. From Cooks Illustrated Baking cookbook / 2007 November issue.
-
Black-Bean Burgers
This recipe is a work in progress, but still quite nice. They are good summer fare and we had them for 4th of July.
-
Cherry Butter
This cherry butter ended up a little more tart than I’d like, but the caramelized cherry essence is divine. I was surprised to see how it looked like molasses in the end. I could not help but sing this song when smelling it.
-
Candied Cherries
This was a part of our glorious 18 pound cherry purchase. These work well on their own, or, as the case was yesterday, great over cake (Classic Bundt Cake in the Dorrie Greenspan “Baking” cookbook).
-
Israeli Couscous Soup
A tried and true favorite in our house for colder nights. Yes, not all that great for summer, but great when tomatoes come, which will be soon. 🙂