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Basic granola [Aug. 3rd, 2014|11:16 am]
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The last week or so I've been on a pantry cleaning binge. That plus an excess of dried figs (Costco can be a dangerous place) led me to attempt my first ever batch of granola.

I looked at several recipes before settling on this basic one from Roxanne Webber at Chow.

The result was delicious. For fruit, I used the dried fig plus golden raisins. I toasted sesame seeds, sunflower seeds and pecans. I added the fruits and nuts at the end.

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Spicy lentils with sweet potatoes and kale [Feb. 9th, 2014|08:53 pm]
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With the snow on the ground and leftovers needed for lunch on Monday, I decided today was a good day for stew, preferably one that used up what was already on hand.

I thought this would be hot, like my curried lentil recipe, but it turned out to be sweet and tangy instead. I'll be curious to see how it mellows overnight.

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Andalusian Cabbage Stew [Aug. 18th, 2013|09:23 pm]
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I wasn't too sure about this recipe but I needed to do something with the half a head of cabbage in the fridge and I was bored with my usual solutions. Served with brown rice and a salad it turned out to be just the thing for a post-yoga meal tonight.

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Hummus [Jul. 21st, 2013|04:45 pm]
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This weekend I discovered you can swap roasted almond butter for tahini. Wonderful news for someone with no tahini and a Costco-sized jar of almond butter in the fridge.

I used the recipe below, substituting 1:1 on the tahini. I imagine that would work with any hummus recipe.

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Hot weather fare (white bean salad) [Jul. 1st, 2013|08:00 pm]
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My mother was a genius when it came to getting through the muggy summers of Northeastern Ohio. Shades drawn during the day and a fridge full of filling meal options that required little or no cooking. I'm trying to channel her creativity.

I wanted something to pair with a green salad and increase the protein of my meal. This did the trick.

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Spicy roasted chickpeas [Jun. 15th, 2013|12:57 pm]
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I've tried a couple of different versions of this recipe.

The basic ingredients seem to be chickpeas, salt and olive oil. Everything else is up for grabs. I've seen some recipes that call for paprika and others that suggest using garam masala.

The key thing is to get the rinsed beans very, very dry before roasting them otherwise they come out mushy rather than crisp.

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Curried Lentils With Sweet Potatoes and Swiss Chard [Jun. 11th, 2013|09:27 pm]
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At the beginning of the month, my friends A&K moved overseas. Before they left, they bequeathed me the contents of their pantry. Even after sharing the spices and staples abundance with some of my favorite cooks, I was left well-stocked with lentils, pasta and beans.

The result has been a flurry of cooking. This is the first of two new recipes I tried last weekend. This one is a terrific mix of sweet and spicy. My initial reaction was to skip the pepper, thinking it was too hot. However, the last two lunches have been perfect so either the dish mellows over time or I ate all the pepper in the first two bowls.

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Quick White Bean Stew with Swiss Chard and Tomatoes [Mar. 17th, 2013|07:54 pm]
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This one's for [personal profile] mlyn after our adventures at the farmers' market today. I found the recipe here.

It's a continuation of my push to cook up all the canned beans in the cupboard so I can switch over to only using dried ones.

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Cooking the day away (Cuban black beans & rice) [Mar. 11th, 2013|02:42 pm]
One of the problems with keeping the cupboard and freezer well stocked with staples is that things have is tendency to fall to the bottom and get forgotten. For the last month, I've been focused on using up things like the canned beans and packaged polenta that have been on the shelves for months and months.

Since I was taking the day off work today, I decided this would be a good time to start my taxes and cook off a couple of things to freeze for meals later in the week.

The spinach, onion and cheese quiche didn't come out quite as well as the one I made last week. A quarter cup more milk, maybe one more egg, would have given me just enough more filling. Ah, well, live and learn. It still tasted good and will make delicious frozen dinners with a side salad.

But the Cuban Frijoles Negros recipe by Three Guys from Miami was out of this world even if I did tweak the recipe to use up some of the canned beans.

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Basic quiche [Mar. 3rd, 2013|07:59 pm]
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I found a delicious basic mix-n-match recipe for quiche. The basic recipe is pasted below and the site has a long list of potential ingredients.

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