I’m a west coast granola-girl and have come up with my own California twist on cornbread, a quintessential American side dish. There are two main types of cornbread: Southern and Northern. Southern cornbread is savory and made with all or nearly all cornmeal. Northern cornbread is lightly fluffy and sweet, and often made with a…
Category: vegetarian
Spicy Marinated Vegetables
This is my version of a common side dish in local mexican restaurants: mildly spicy, toothsome vegetables in a balanced light brine. I make mine with carrots, cauliflower, jicama, and jalapenos. This is a great recipe to make in the winter, as these vegetables are all readily available. These will last for several weeks in…
Perfect Chocolate Sauce
Here is my version of perfect hot fudge sundae chocolate sauce. It’s chocolatey, mildly sweet, smooth and unctuous without being too rich, bitter, or cloyingly sweet. It also happens to be a very simple and frugal recipe that you can make and use in under an hour. Just measure, mix, boil and snap! . ….
Vanilla Gold Granola
Hey vanilla fans! Here’s a flavor tweak on my basic Granola recipe. Still crunchy and sweet, but with a warm vanilla note, gently accented with cinnamon. Enjoy! 8 cups (28 oz) rolled whole oats 3 cups (11oz) sliced raw almonds 1 tsp ground cinnamon 3/4 tsp. sea salt 1/2 cup (3 1/2 oz) good quality…
Pecan Snowball Cookies
It’s officially the holidays, and that means I get to make our favorite family cookie: Pecan Snowball Cookies. These petite, snowy-white cookies are crunchy little nuggets of buttery pecan joy. Though there are many recipes for cookies that look like this one, but they are often bland tasting. Years ago my mother in law shared…
Black and Brown Pilaf
This flavorful, savory dish was inspired by some jet-black tiny lentils I got in a quarterly box from Trade As One. I am a fan of lentils, as they are tasty and fabulously nutritious. I also happened to have some wild rice and brown rice on hand, and one last pinch of fragrant saffron. This…
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