I had an overabundance of green peppers & green tomatoes that I brought in just before a hard frost last week. I froze quite a few of them, used some others in Green Tomato Sauté, and still had some left over. So I thought, you can make sauce from everything else (tomatoes, Basil, dill, roasted…
Tag: from scratch
Sweet & Spicy Pickled Peppers
A little while ago, I reblogged the Sweet & Spicy Pickled Peppers from Simply Made Kitchen and Crafts. It looked just perfect the way it was, so I felt no need to tweak it. I did, however, feel a need to make it! I have so many jalapeños in my garden, and I can’t have Chorizo-Stuffed Jalapeños every night,…
Basil-Walnut Pesto
How can such an amazingly simple recipe produce such mouth-watering results? Fresh ingredients, that’s how! I had the incredibly good fortune of having an abundance of fresh basil from my Aerogarden at the same time my garden’s snow peas were ready, on an evening of perfect weather for eating out on the porch. With very little time and effort, we…
Green Tomato and Lentil Stew
Here it is, the first week in October, and there is sill plenty left in my garden to harvest. My Swiss Chard plant is almost as big as I am, my 2nd cucumber planting has just started to produce, the scarlet runner beans are still flowering, and there are tons of green tomatoes. Realistically, even an…
Fresh Pumpkin Pie
I’m just a hobbyist cook. But I do know there’s one thing I do better than some professional chefs, and that’s pumpkin pie. How do I know this? Because a few years ago, a local reporter interviewed chefs for an article on pumpkin pie. All the chefs used canned pumpkin. All of them. Now I ask you, have…
Fresh Whipped Cream
The perfect topping for the perfect pie doesn’t come out of a can. And really, it takes less than 5 minutes to whip some cream yourself. Unless you only have a hand mixer, in which case you’re either about to get some exercise, or you’ve already decided to skip this post & head to the…
Single Pie Crust
Flaky? Who, me? Butter? Shortening? A combination? It seems every pie baker has a strong opinion about pie crust. For me, it’s all about the flaky texture – which means shortening. I flirted for a while with butter & combination crusts, which do win hands down on flavor, but I keep coming back to the flakiness you…
Fresh Pumpkin
Fresh is best! Always. It is well worth a little extra time & effort to prepare fresh pumpkin for your pies & other baking. The flavor is brighter and the texture is less dense than canned pumpkin, making for much better baked goods. Of course, you can also serve it as a vegetable, just like any…
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