Sliver of Ice Publishing
When corn comes into season, these Sweet Corn Cakes are the first thing on my plate. Of course, they’re even better with avocados on top. They probably aren’t the healthiest option. Make sure to pat the grease out of them. They are just delicious. The original recipe is here.
Sweet Corn Cakes Continue reading “Recipe for Sweet Corn Cakes”
Frittata is one of my favorite things to make. It makes as a wonderful breakfast/brunch or dinner. Kind of like an omelet, except I find it more filling. Kale is a great match, both in texture and taste. It really adds something to the egg, onion, and potato mixture. The original recipe, which I’ve made so many times I don’t even look at it anymore.
Kale Potato Frittata Continue reading “Recipe for Kale Potato Frittata”
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”
As a vegetarian, lentils are one of my favorite non-soy sources of protein. They are incredibly flexible; however, the staples, like this Lentil Soup, are still wonderful classics. Almost every culture has a version of lentil soup. Serve it up with a good piece of bread and you’ve got a good meal.
Lentil Soup
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I love this dish because it’s both sweet and spicy at the same time. Plus, really easy to make. Did I mention, delicious? The texture is really similar to mash potatoes, but so much better.
Savory Indian Sweet Potatoes
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I highly recommend a rice cooker; I love mine. Plus, it makes this really easy to make. You basically throw it all in the cooker. This recipe is originally from the Moosewood Restaurant Low-Fat Favorites.
Golden Basmati Rice
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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 love this dish. It’s spicy and hearty. I usually make it a little thicker by adding more corn tortillas, and it makes a great dip for tortilla chips. It’s really the kind of meal I can just eat and eat.
The original recipe calls for chicken, which I just substituted for some pan-fried tofu.
Cream of Poblano Soup
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When I went to France 10 years ago, I sat in a little restaurant on top of a hill and had French Onion Soup to die for. Now, 16-year-old me wasn’t really into food. In fact, I had so many new-to-me food allergies that I didn’t know what to do and I wasn’t used to eating anything that wasn’t frozen and bought at Costco. But ever since then, I’ve been a fan of French Onion Soup.
This recipe is original from Cookography where they call it the Best French Onion Soup Ever, and while I still think that restaurant beat this (but that could be me romanticizing my Europe trip), I do think this is damn good soup. Jason thought it was little labor intensive — I made him stir a lot –, but from what I’ve read about French Onion Soup, this recipe is actually an easier one to make. Though Jason did admit that delicious soup was worth that little extra labor every once-in-a-while.
French Onion Soup
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