A timely post from 2010. A delicious old recipe for leftover cabbage! Easy, too! Continue reading “What Do You Do With Leftover Cabbage from St. Patrick’s Day Dinner? Here’s a Recipe from 1891”
Here is a family favorite: Basic Guacamole – great for chips and raw vegetables, sandwiches, tacos, burritos, burgers, and whatever foods need some extra pizazz! Continue reading “Make It Monday Recipe Week 1: Easy, Yummy, Basic Guacamole”
Hi everyone, okay, I HAVE to try this! Love the recipe and photos. I love falafel, but haven’t made it myself yet. Enjoy and I’ll let you know when and if I do make it…Here’s the link: http://imgur.com/a/7lDi6
This is a recipe I regularly make, mostly in the summertime, when tomatoes are freshest. It goes great with bean and cheese burritos, rice, beans, and cheese, or tacos. It is also a great side dish for meat and fish entrees. Chop and mix together the following:
4 Roma or Plum Tomatoes, seeded
¼ small white onion
1 serrano or jalapeno chili pepper
1 Tbsp whole cilantro leaves
½ tsp sugar
½ tsp salt
juice from ¼ of a lime
optional: pinch of oregano and pinch of cumin
As you may remember from an my first post on frugal kitchen investments, I mentioned that I received $40 of Kohls’ Cash for buying a bread machine last year. At that same time “The Ninja Master Prep Professional Triple Play” was on sale for $45. It was and still is rated as a Consumer Reports Best Buy.
Combining the Kohls Cash and 30% off coupon, I got the Ninja Master Blender Set for $4.00. Couponing rocks!!
With this new blender, Pico de Gallo is even easier to make. I highly recommend it. Enjoy this recipe, with or without the blender!
I have been making this pizza regularly, since 2008, after reading Barbara Kingsolver’s Animal, Vegetable, Miracle. I downloaded her recipe and have it taped to the inside of a kitchen cabinet.
For our family, it rolls out to make two 16-inch thin crusts. (I also use this dough recipe for Stromboli) Make personal pizzas and have your children take turns rolling out the dough!
In the time it takes for the dough to rise (for 30 – 40 minutes), your pizza sauce will be done. I use award-winning chef and contributing writer to “Cooking Light Magazine”, Deborah Madison’s recipe:
Tomato Sauce for Pizza, from Deborah Madison’s Vegetarian Cooking for Everyone
2 Tablespoons olive oil
2 garlic cloves, thinly sliced
1 28-ounce can crushed tomatoes in sauce
salt and pepper to taste
Warm the oil over medium heat in a wide skillet with the garlic and a little black pepper. Add the tomatoes and a pinch of salt. (On my stove, I lower the heat so that the tomatoes don’t splatter.)
Cook, stirring every now and again, until the juices are evaporated (reduced) and the sauce that remains is thick enough to mound on a spoon with no surrounding watery liquid. (Again, on my stove, I adjust my burner dial to between 3 and 4. In 30 – 40 minutes, the sauce is nice and thickened. Remember that the sauce needs to be fairly thick, or the crust will come out soggy. You can totally do this. It takes time to figure out what settings work best on your stovetop, that’s all.)
Enjoy saving money eating your own homemade pizza!