Probably a year or so ago I found a cookbook in the bookstore called Southern Living’s Community Cookbook. It has old recipes from all over the South, which means they’re all absolutely delicious. It could be that I’m partial to Southern food though, ha!
This recipe for ratatouille comes from Carolyn Flournoy of Shreveport, Louisiana and is absolutely delicious! The first time I made it with fresh pesto from a local restaurant and the second time I made it with basil paste (I don’t use fresh herbs fast enough so it’s easier for me to buy the paste versions that’ll last longer). Ready for a filling and tasty meal?!
Home economics was easily my favorite class in high school. There were three levels of class to choose from starting with the basics of cooking, then moving to international cooking, and finally more complicated activities like cake decorating. This recipe comes from my first year of home ec. and it was one that I was super excited to try out! I remember nearly everyone else in the class being leery to try vegetarian food. The great thing about this recipe is that there aren’t a lot of ingredients involved and the burgers are quick to make!
Wow, it’s been almost a month since I posted anything. I promise I have been cooking, I’ve just been cooking recipes from other blogs. It doesn’t seem right to me to write about another blog’s food. Below are links to some of my favorite recipes I’ve tried lately!
- Chorizo sweet potato skillet – I’ve made this without chorizo both times.
- It’s delicious either way you spin it I’m sure
- Zuppa toscana – who doesn’t love a hearty soup in this cold weather?
- P.S. we’ve been getting very unusual weather here in Tennessee the last couple of weeks. Does anyone want me to send some cold weather and/or snow your way?
- Raspberry lover’s quinoa – a filling breakfast that is delicious with a dollop of vanilla Greek yogurt on top!
Alright, so I have made more than that, but the other recipes were from cookbooks. If you try any of these recipes, let me know what you think!
On another note I recently rediscovered how delicious grinding whole bean coffee is. It started at work where I have the choice of Nestle instant ground coffee (disgusting) or grinding whole beans from a local roaster. The choice is obvious. It’s rare that I drink my coffee with anything but milk/cream and some sugar, but I’m able to drink the fresh ground coffee black with just a small bit of sugar for some sweetness. So I went to one of the local grocery stores and purchased some for myself and had my dad mail me the coffee grinder. Best. Decision. Ever. What are some of your favorite whole bean coffees to drink?
In an effort to try to eat healthier (I’ve been on a baking kick lately, which doesn’t help), I decided to look for vegetarian/vegan recipes to try. I have many, many, cookbooks to peruse and found a fried tofu stir fry recipe in my KitchenAid cookbook. It sounded easy enough and pretty tasty… except for the tofu. But, not being one to diss something before trying it at least once, I bought a package of firm tofu and prepared it as instructed: soak for a few minutes in soy sauce, coat in a flour, salt, and pepper mixture, then fry for a minute in vegetable oil.
Oh She Glows by Angela Liddon is the first ever vegan cookbook I’ve bought. Well, the first vegan cookbook that has recipes for anything besides cupcakes and frosting in it. The recipes look and sound amazing and I have been very satisfied with the recipes that I’ve made. Tonight I decided to make chana masala and, as the title states, it is quick and easy. I changed some things in the recipe for my own personal taste preferences because I don’t like really spicy food, so the recipe below is modified from the book.
Here are the ingredients:
Wow it’s been a long time since I’ve written a post, hasn’t it?! A lot has happened since Christmas. I finished my last semester of classes at Auburn then moved to Hilton Head Island, South Carolina at the beginning of May for an internship and have been here since.
This week is possibly the busiest of my semester and in between trying to balance all of the classwork that is due, meetings to go to, and getting enough sleep, I decided that making a crock pot meal would help ease the small burden of cooking dinner. The ingredients for this enchilada casserole are:
- 2 tsp. vegetable oil
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
- 1/8 tsp. red pepper flakes
- 2-15 oz. cans black beans, drained and rinsed
- 11 oz. can corn with red and green bell peppers, drained
- 4 1/2 oz. can chopped green chiles, drained
- 11 6-inch corn tortillas
- 2 1/2 cups shredded Mexican cheese blend
- 10 oz. can enchilada sauce
- Sour cream (optional)
- Chopped fresh cilantro (optional)