Cherry Season!!! Yum! I’m addicted to cherries. I’m addicted to picking them, drying them to be enjoyed all year, freezing them (for the same reason), and eating them by the handful. It’s bad…..But here’s a recipe that I’ve adapted from my cooking course www.rouxbe.com. Their recipe calls for a bunch of pepper, which I found…
Strawberry Lemon Jam
It’s jam making season! The first one we make is strawberry! I use an awesome pectin called Pomonas Pectin. It allows you to use no-low amounts of sugar, unlike any other form of pectin. I purchased it on-line in a larger amount. It lasts for a long time, so it’s much less expensive to purchase it…
Raw Orange Coconut Tartlets
These coconut macadamia nut tartlets are a perfect grain free dessert. They can be eaten on their own or topped with chocolate or a sorbet for a special occasion. The base of the recipe was adapted slightly from Kris Carr’s, Crazy Sexy Kitchen recipe for coconut tartlets. I added more nuts, used orange zest and…
How To Tie Up Your Tomatoes
So, it’s that time in my garden for tending to the tomatoes. In case you’re wondering, the term “green thumb” is especially true with tomatoes. You really do get a green thumb (or at least nails) when pruning tomatoes from the chlorophyll in the stalks and leaves. You also might get green all over your…
Molasses Baked Beans
Baked Beans often have tons of added sugar. In this recipe, I cut it by a lot. Homemade version usually call for BBQ sauce, and that has a lot of hidden sugars too. To get that same sauce flavor, I used a tomato sauce, spicy brown mustard, molasses, and liquid smoke. Liquid smoke gives the…
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