I'll admit that this may not be prettiest dish, but I've been told that what it lacks in aesthetics it more than makes up for in flavour! Makes me wish I had a crockpot big enough to make it, but mine's only a 1.5qt pot & the recipe calls for a 3qt pot...


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I made this for KG this summer & it was quite well received. Because a couple of our campmates have food restrictions, I had to replace the orzo with something non-wheat based & I thought that quinoa would work well. It did ( Read more... )

I made way too much food for Saturday's BBQ! At least is was all good, including my latest vegan experiment...

vegan key lime pie

• 1 unbaked 9" vegan pie shell (graham crumb, chocolate, if you're in the mood);
• 16 oz non-dairy cream "cheese" (2 tubs of Tofutti Better than Cream Cheese);
• 1 c cane sugar;
• 1 tsp pure vanilla extract;
• ¼ c lime juice;
• 2 ( Read more... )

The first time I tried this, I followed the internet recipe exactly & found that it wasn't quite as good as it could have been. The texture, however, was exactly as should be, so I decided it was worth trying again. Brought it to tormenta's birthday party & I think I got both the cooking time & the spices right this time, since there were plenty of ( Read more... )

This dish is a cold one, dressed with a Mediterranean-style dressing. You could cook & chill the asparagus & make the dressing up to a day in advance, cover & store them in the fridge & combine a half hour before you're ready to serve...

asparagus with sun-dried tomato & olive vinaigrette

• 2 lbs asparagus with trimmed stems;
• ¼ c each, finely ( Read more... )