Meatless Monday: Thai Butternut Squash and Corn Bisque

I have never really been interested in living a low-fat vegan lifestyle, but having a gallbladder that has decided to hate the world, or at least me, has caused me to eat more than my fair share of vegan entrees recently. Pain is a great motivator. If I so much as -think- of eating more […]

Garlic Mashed Potatoes The Way That Mom Never Made Them

No one in my family ever made garlic mashed potatoes. No one had ever even heard of them until I started making them over a decade ago. Mashed potatoes were simple things in my childhood: russet (or all purpose white) potatoes, peeled and cut into chunks, boiled until they were soft, then drained, then mashed […]

Fruity Monkey Nut Cookies

I know what you are thinking, and you have a dirty mind. I will have you know that in this house, monkey nuts are not what you think they are, they are peanuts. And it is all Cathy MacLennan’s fault. She is the author of two of Kat’s favorite picture books, Monkey, Monkey, Monkey and […]

Caramelized Tomato Confit

This isn’t really, truly a confit. It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes. Technically, since I am not meaning for the sugar and the oil to preserve […]

Caramelized Tomatoes

Caramelized tomatoes are a way to take perfectly ripe, absolutely perfect tomatoes and make them even more amazingly delicious. Caramelizing them concentrates the natural flavors of the tomatoes, and the salt, olive oil, seasonings and the sugar you add at the very end just gently enhance their fragrance and taste. Texturally, caramelized tomatoes are soft […]

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