Beans and Rice are Nice & Tidy–In a Loaf
9 June 2010 by Jean JohnsonNot much to say here other than enjoy this vid on mixing up a bean loaf. There's even an afterthought on one of my favorites, spaghetti squash.
Whole Grains
Not much to say here other than enjoy this vid on mixing up a bean loaf. There's even an afterthought on one of my favorites, spaghetti squash.
Red Quinoa Tabbouleh
25 March 2010 by Jean JohnsonGrow Your Own, the third book in the measurefree kitchen companion trilogy is underway. Here's one from the Leafing Out in Spring chapter. One secret of this take on tabbouleh is making it the way they do in the Levant--where as my friend Rula Awaad-Rafferty observes, “it’s about the green, ...
Make Homemade Bread and Skip the Therapist Couch
16 March 2010 by Jean JohnsonYou wouldn't think a post on homemade bread would include former husbands and cat, but what can I say. It all comes down in three-part harmony. So here you be--a three-part vid on me making it, a focaccia recipe and photos straight from the pages of Hippie Kitchen. Don't know ...
Rock & Roll with Hot Chile Cookies
17 December 2009 by Jean JohnsonHere's the rap on Hot Chile Cookies straight from Hippie Kitchen, page 168: Hot Chile Cookies The chile absolutely makes these cookies. Red chile flakes are such an affordable, easy boon to cooking. I use them so much that they sit out on my cutting board by the cinnamon and salt pots. Not ...
Laura Gets It
27 November 2009 by Jean JohnsonHealthy, thrifty, delicious, and green. That's the whole point behind measure free. The idea that if we quit being slaves to paint-by-numbers recipes we'll be likely to cook more, eat well, be healthy, and save a bundle on the food bill. So at the end of the day, it's not ...
Rolled Ups (Crepes) for Mother’s Day
8 May 2009 by Jean JohnsonCrepes if you must, but as in the recipe below from Cooking Beyond Measure (page 38), we just call these easy babies Rolled Ups. Crepes have an aura of being special--and hard to make. Special, yes. But au contraire on the latter. For those who really think crepes are beyond them, ...
Spring Salad on a Theme of Tabouleh
16 March 2009 by Jean JohnsonWho says tabbouleh must always be made with Bulgar wheat and the requisite parsley and mint. Surely not a creative cook who understands grain salads. Ditto for Spring Salad on a Theme of Radishes and Jicama from Cooking Beyond Measure. No need to start with spaghetti squash if there's a ...
Fresh Sprouts Help the Cause
31 January 2009 by Jean JohnsonOur street is fortunate to have some old-school, retired neighbors that are always there for you. During our big snow when my car was blocked by a hip-deep drift, I was headed out to catch a bus to the post office when Glenn Bell said, "Heck, I've got chains on. ...
Riches in our Cupboards
8 November 2008 by Jean JohnsonAmericans! We Can Eat Well & Tighten Our Belts! There was a time when only the rich could afford expensive spices. Ah, yes. We all remember the famed Spice Route to Asia. Just Google it, and you'll find maps, mystery, and intrigue. You'll find references to cardamom, turmeric, ginger, and ...
From Garden to the Grill
15 August 2008 by Jean JohnsonLongtime family friend Matt Loggins was here over the weekend so we grilled. It was such a snap. I brined the shrimp for a half hour in salty water, made a salad out of leftover quinoa, garden lettuces, onion, and cashew cilantro pesto (Cooking Beyond Measure, page 75). Other than that it ...