Erica McGillivray
Beer bread is great because it’s quick and versatile. You don’t need to wait for it to rise because of the beer’s yeast. You can also throw whatever cheese and/or herb combination that suits your fancy into it. Fresh herbs give a great pop.
Cheddar and Dill Beer Bread Continue reading “Recipe for Beer Bread”
This was a big hit in my house. Jason and I both really loved it and have made it multiple times. It’s also probably the most “it has what in it?” dish. Which makes it really fun to make for guests.
Eggplant-Almond Enchiladas Continue reading “Recipe for Eggplant-Almond Enchiladas”
As you might know, I love pie. Fruit pies. Meringue pies. Savory pies. Pies remind me of my grandma’s house. She’s a master pie-maker, and as you know, I use her pie crust recipe.
Spinach-Ricotta Pie Continue reading “Recipe for Spinach-Ricotta Pie”
Jason and I went on a little pie loving streak as we were watching Twin Peaks, and this Cauliflower-Cheese Pie was one of the many I made. This yummy pie isn’t the most healthy vegetable pie, but it is delicious and not too hard to make. Recipe is originally from the Moosewood Cookbook and calls for a grated potato crust, but I rebelled and just used my grandma’s flour pie crust.
Cauliflower-Cheese Pie
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I was asked by a reader to post some of my favorite quick recipes. The ones that I make when I don’t have the time, energy, or the willingness to really cook a meal. The times that I don’t make Jason cook, which always ends up with some variation of Kraft Mac’n’Cheese and hot dogs (vegetarian ones for me) on his George Foreman Grill.
My spinach quesadillas were an invention and necessity when I was in college. A combination of inspiration from my childhood — my mother was a big fan of the “cheese melts in the microwave” mantra — and crepes from a little restaurant that used to be in my hometown. In college, I distracted an entire senior creative writing class, who were extremely tired of school food, with their delicious aroma.
Spinach Quesadillas
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I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.
And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.
Spinach Enchiladas
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No, this is not the kind that comes in a box. This is the homemade kind. I’m slowly convincing Jason to love it.
From Moosewood Restaurant Low-Fat Favorites
Baked Macaroni and Cheese
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