It was a typical weekend morning, waking up naturally about 5 AM without the prompting of an alarm. With no real plans to go anywhere it was a good day to dehydrate the chili peppers which had accumulated in the refrigerator and turn them into red chili flakes. But first a bit of coffee and … More A Typical Sunday Morning
I used to make sauerkraut the traditional way, which involved a whole lot of slicing or shredding, salting, squeezing, mashing, pounding etc. to extract liquid from the cabbage to create a brine. Now I prefer making a brine with kosher salt and filtered water in which to ferment larger pieces of cabbage. The larger pieces … More The Lazy/Easy Way To Ferment Saurkraut
Most of us are probably familiar with kale chips: kale leaves baked or fried until crisp. Kale chip recipes and videos were ubiquitous not too long ago. Kale isn’t really my thing so I wasn’t super impressed. They were just interesting, but interesting enough that when I saw a video of grape leaves prepared in … More Crisp Fried Roselle Leaves
I made and froze this arugula pesto in 2018. As usual I failed at proper labeling and have no idea which seeds or nuts went into it. I do know that it doesn’t have cheese because I seldom add it at all, and especially if the pesto is to be frozen. To serve green … More Arugula Pesto’d* Green Beans
This is a continuation of yesterday’s post — a reprise of the filling used to stuff peppers. I considered using the leftover filling in a frittata, but then thought the green bean, black walnut and wild rice combination might be more appropriate in a cabbage roll. I often use up leftovers by folding or rolling … More Green Beans/Wild Rice/Black Walnuts (Slight Return)
This was part of an ongoing effort to not let green beans from the garden go to waste, yet one would hardly notice the presence of green beans in the dish. The green beans were cut small, steamed, then cooled under cold running water. Meanwhile wild rice and converted rice were being cooked. The … More Stuffed Peppers: Green Beans/Wild Rice/Black Walnuts…
I am easily bored with plain steamed vegetables. Butter, salt and pepper are a huge improvement but I resist the impulse to throw butter on everything. I have some favorite combinations that are comfortable to revisit from time to time, but there is something appealing about throwing a few things together on a whim that … More Green Beans With Mushrooms
Wa Mae Wo chili peppers in the garden are turning red daily, a handful at a time. I used a few days’ accumulation to make a small batch of sweet chili sauce. Sometimes when when doing this sort of project, for milder results I will gut the peppers, removing seeds and connecting ribs. On … More Red Chili Glazed Buttercup Squash
I could tell you about the lasagna I made with Malabar Spinach, cottage cheese and black beans… …but this time it’s about incidental things done on the side; events in the kitchen not connected to any particular dish or meal. There was a good price on mushrooms at the local supermarket so I purchased … More This, That & The Other
It was time to do something with the last two peaches in the refrigerator. I set about making something, I wasn’t sure what, that was both sweet and savory. I blanched the peaches, peeled them and tossed them with white wine vinegar to discourage oxidation. It started out with sautéing onion, garlic, a Serrano, a … More Peach Chutney
Pleasant Peasant Cuisine 
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