This week I’ve been sprouting moth beans (lady finger peas, matki dal) and thought I’d try using them to make crêpes. The only ingredients I used for the crêpes were the sprouted beans, rice flour, water and kosher salt. The sprouted beans were ground, hulls and all, in a blender with water. Rice flour was … More Bean Sprouts Crepes With Spinach & Mushrooms
This post is a continuation of my last post about boiled peanuts. Faye had declared that the boiled peanuts would be good in an Upma dish. The next morning her assertion was proven to, indeed, be true. Immediately after removing the boiled peanuts from the slow cooker I plopped a few potatoes into the … More Spinach, Moringa & Mushroom Gravy
Yesterday, for a bit of exercise and change of pace, we drove down to South Carolina Lee State Park. It was a beautiful day at a beautiful park. The dogwoods and azaleas were in full bloom. I found the artesian wells interesting. The water wasn’t as cold as I thought it would be but it … More Egged Leftover Pizza
I like to have both a green and yellow vegetable in the same meal when possible. Today it was creamed spinach with baked sweet potatoes. Realizing there were pearl onions in the house I figured why not make creamed spinach and creamed pearl onions all in one? I decided to do it without using dairy. … More Creamed Spinach & Pearl Onions With Sweet Potatoes
My objective was to pattern this dish after stroganoff using mushrooms in place of beef and sweet potatoes instead of noodles. Therefor, stroganoff it is not. I used a mandoline to cut the sweet potato into slices. then cut the slices into strips with a knife.* The sweet potato strips were soaked in water with … More Stroganott – Mushrooms, Sweet Potatoes & Spinach In Cashew Sauce
I usually do some sort of egg dish on the weekend. This time it was cilantro and egg omelet with onion, peppers, mushrooms, spinach and cheese filling. I made the filling first by sautéing onions, peppers and mushrooms, to which I added spinach and then enough shredded melting cheese to make a bit of a … More Cilantro Omelet With Spinach & Mushrooms
Two weeks and two days ago I started a batch of sliced onions fermenting in a salty brine. After tasting today I deemed them sufficiently soured, crunchy and delicious. I mentioned to Faye that I was going to make a sandwich with peanut butter, fermented onions and spinach. She looked at me as though … More Peanut Butter Sandwich With Pickled Onions & Spinach
Sweet Sapphire grapes were abundantly available this year. I was able to purchase them on at least three different occasions. This morning I made a fruit sauce or compote, if you will, with nothing more than grapes, pomelo and tapioca starch. The grapes and pomelo were simmered for a time in a sauce … More Grapes & Crepes
Earlier this week I realized that russets are my least favorite kind of potatoes. I had ordered a baked potato with all the fixings (except for bacon) at a pretty good restaurant and was struck by how dry it was even though it came with butter and sour cream. I guess that’s why there is … More Baked Potato With Mushrooms & Spinach
In my last post I had made orange glazed roasted cauliflower and carrots with cashew nuts. I had only used some of the orange glaze, so today I used what was left to make this glazed tofu dish. Both dishes are destined to appear again on the dinner table as regulars in the menu rotation. … More Orange Glazed Tofu With Macadamia Nuts & Spinach
