For a slight variation on the traditional French onion soup recipe, I’m sharing my vegetarian version, using balsamic vinegar.
Here’s a savory take on biscotti. They’re crunchy, salty, and have a subtle aged-cheese flavor.
Here’s a simple spin on potato leek soup, using roasted cauliflower and leeks.
Want a seasonal biscotti? I gotcha covered.
I appreciate cauliflower’s versatility. It’s sort of like the vanilla of vegetables. Plain, yet can take on many textures and flavors. Here’s a corn-free take on polenta using cauliflower.
I’m feeling very guilty about being gone from here for so long, but rest assured I have been planning recipes to share. Now to just find the time to test, photograph, and share them.
I improvise with pesto ingredients so often that I no longer follow a recipe. Or, the recipe is ingrained in my memory. Like the kale pesto recipe I posted several years ago, which I’ve made at least 50 times.
I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour.
I’m all over ancho chile peppers. I purchase them dry, toast them, and then grind them up into a powder to sprinkle on all kinds of things.
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tablespoons|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|