By Jeanie Rose | Nuts and Seeds
The first time I tasted tahini sauce it was being served as a topping on felafel. People stood in an hour-long line at an art fair to place their order. Even then, you prayed the guy wouldn’t run out of food before you got to the front of the line. This was Bakersfield, CA, circa […]
Continue reading
By Jeanie Rose | Nuts and Seeds
Dukkah is one of those seed/nut/spice blends from North Africa that can turn most any food into a celebration. It may have originated in Egypt and I understand that dukkah began as a pack-and-carry food for camel drivers. After a day or two in the desert, the flatbread is hard and tasteless. Dip it in […]
Continue reading
By Jeanie Rose | Chili
Homemade enchilada sauce is easy to make and far superior to the canned version, particularly with a great recipe like this one. I learned this recipe from a good friend who always had the best enchiladas. As you may know, the key to a good enchilada is the sauce. Needless to say, my friend was […]
Continue reading
By Jeanie Rose | Nuts and Seeds
It’s been years since I’ve made granola, years since I’ve eaten it. Lauren’s post on granola making caught my eye because we had a gallon of oats in the pantry. When I got rained out of a morning of gardening, I knew this was the time, if the time was ever to be. Two questions […]
Continue reading
By Jeanie Rose | Chili
“Taco Meat” is the name we have given this savory ground beef recipe that we use in a variety of ways. Certainly, this meat is great right inside of a taco. However, we also pile it on black beans and then top all with a fresh tomato salsa. One of our favorite uses is what […]
Continue reading
By Jeanie Rose | Asparagus
In my young years for all I knew, soup grew in a can. At least all soup reaching our dining table came OUT of a can. Most of it was borderline nasty, except for cream of asparagus. For some reason we rarely had that soup, so it naturally became a rare treat. Fast-forward more decades […]
Continue reading