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Recipes I've Shared:
Adapted from a food.com recipe, I switched out half the flour with whole wheat, and added molasses (or equal parts molasses and honey) instead of sugar. Also, I use any winter squash I happen to have on hand. I prefer pumpkins and Acorn to Butternut but the original recipe calls for butternut.
The nutritional info is calculated for use with unsalted butter, and roasted acorn squash with salt, so you may have less sodium than the calculations, or you may not.
Makes three loaves.
This is how I make chai when I need something warm that makes me feel enveloped in comfort without the added calories of my former addiction: hot chocolate. It's spicier (in a warming way that is very soothing) and lighter in taste than any chai from a coffee shop. The method is also quite authentic. If you can, make sure to use fresh, whole cardamom pods, whole cloves, and freshly ground black pepper. You can also add a couple of drops of vanilla extract or use a very small amount of fresh ginger. The recipe is calculated with four teaspoons of sugar, but it is completely up to you.
This is my mother's (and earlier, my grandmother's) recipe for a cheap, filling weekday dinner that'd satisfy most picky eaters. Cream Tuna on Toast (creamed in the title because cream is not one of the ingredients) was invented in order to appease my uncle, who (famously in my family), at forty-something, will only eat a peanut butter and jelly sandwich if the peanut butter and jelly have been spread with separate knives onto the two separate slices, then cut diagonally in half with the crusts off, on Iron Kids bread (the man is exacting, and the only boy--I leave you to draw your own conclusions). It's fast and from storecupboard ingredients, and seriously old-school. Enjoy!
This is the simple, slowly cooked tomato sauce that my Aunt Bunny learned from the Sicilian ladies at her Catholic church in San Jose, California. It's easy to make and uses mostly store-cupboard and pantry ingredients, yet it's totally authentic. This recipe makes a very large batch, with at least eight servings, and is great over polenta, pizza and, of course, pasta.
These simple additions to an herbal tea give it an energizing zing and help to soothe coughs and sore throats. If you use locally produced honey, it can help inure you to some hay fever as well. If you are using lemon zest you can also add the juice of the lemon. The zested fruit will stay fresh if it's wrapped in plastic.
This dish is nice, warm way to start the morning without too many calories or too much sugar.
This recipe is my customized version of the most popular salad sold at Avoca Cafe in Avoca, County Wicklow, Ireland. It depends on using fresh ingredients but yields such a bounty of salty-sweet flavours and marvellous texture that it's worth it to get the loveliest vegetables you can find. It's quite a filling, chunky salad, so all it needs for accompaniment is a nice slice of multi-grain bread and perhaps a mug of tomato soup to make a plate of it a meal. Please enjoy.