WOW! I feel as if it has been forever since I posted a recipe! Hard to believe summer has left us and fall is upon us. Fall has been unseasonably warm here in Buffalo, NY, and the garden has continued to produce for us, which is great, because I am sooo behind in taking care…
Potato Leek Soup
May the luck of the Irish be upon ye! Here’s a great recipe to pair with all that fun you might be having out on the town. We used leeks from our summer harvest, that we froze for soups and stews. If you have space, try to purchase/grow extra veggies that freeze well in season…
Vegetable Bouillon
Making your own vegetable bouillon is a great thing to have on hand to flavor rice and soups. It makes all the difference in weeknight rice and lentil dishes. Store bought bouillon has preservatives in it, and its freshness is lost as it sits unrefrigerated on a shelf. This bouillon is made using any collection…
Oil Free Hash Browns
One typical weekend food people enjoy is a side of hash browns. Typically cooked up in a bunch of oil, these healthy spuds are transformed into unhealthy standard American diet fare. They don’t call the diner the greasy spoon without reason! This doesn’t have to be so! You can make oil free hash browns! People…
Spinach Lentil Chickpea Masala With Millet
Masala is the Indian term for mixture of spices. It often refers to dishes containing the spices of cinnamon, cumin, turmeric, coriander, and can often have red chiles, fennel, peppercorns, and mustard seed added in. This fragrant lentil chickpea masala uses a bunch of Indian spices and makes a fast and easy weeknight meal, that’s…
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