I like to keep a basic set of vegetables in the freezer such as broccoli, spinach, green beans, and peas. While fresh vegetables do work better for sautéing, throwing some frozen peas in a stir fry, or frozen spinach in an omelet, are quick and easy ways to get more veggies in my diet without worrying about things spoiling. In warmer months I have a small garden area where I will occasionally grow things like tomatoes, (which, yes, I am calling a vegetable), cucumbers, green beans, bell peppers, and/or lettuce. I do not tend to give the garden the attention it needs, however, but even so there is nothing quite like–in experience and taste–picking fresh produce from the garden and immediately using it in a meal.
tl;dr: Head to https://recipes.karylstein.com/ to visit the new recipe site. For a long time, I have been keeping my recipes in OneNote. This has worked well, but one of my latest projects has been to move away from corporate cloud solutions and software that is not usable across a variety of platforms including Linux. Since
The original recipe called this “Green No-Bean Hummus”. While I call it a “dip”, it honestly tastes a lot like hummus along with having a similar texture. I really like to use this when making falafel as it does not seem as “heavy” as hummus or a tahini sauce. As a dip for vegetables and
Zucchini Dipping Sauce Read More »
Several of my first attempts at eggplant parmesan consisted of breading the eggplant before frying, and making it a “single layer” dish with thicker slices of eggplant. I liked that, but then I ran across the method described in this recipe where breading is not used and the dish is put together like a lasagna
Italian Style Eggplant Parmigiana Read More »
I ran across this recipe in my YouTube feed and it peaked my interest. I only had in inkling that I may have cooked spaghetti squash at some point, but had no solid memory of doing so. And I definitely do not have any memory of consuming spaghetti squash at a restaurant or elsewhere. Therefore,
Spaghetti Squash Carbonara Read More »
My relationship with tofu has changed over the years. As a child, tofu was something typically around the house and I grew to not be too fond of it. While I still do not use tofu on a regular basis, it is something I now typically keep on-hand for a light and quick meal, especially
This is a flavorful recipe that is also very flexible. It is probably more of an appetizer than a main course, but a few of these make what I think is a great, quick lunch if the batter is prepared in advance. In my opinion, the batter should be rested some in the refrigerator as
Tomato Feta Fritters Read More »
This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I make on a regular basis. However, due to its flavor or other variables, it is a recipe that I want
Zucchini and Basil Soup (GB) Read More »
Over the years, I tried to find as many vegetable dishes as possible that my kids would enjoy or at least tolerate eating. While I had tried preparing brussels sprouts in various ways, it was not until I came across the method of slicing the sprouts into strips that the kids came on board. The
This is a quick and easy way to make split-pea soup assuming that you have a pressure cooker. This soup freezes well and is able to be tailored to your tastes and consistency by adding different things. As it cools and perhaps rests in the refrigerator, more of the liquid will be absorbed and it
Pressure Cooker Split Pea Soup Read More »
From what I understand, this is typically served as a side dish, but it works well as a full meal for me. I could also see reducing the amount of potato and adding some shredded chicken or lamb, or black beans to provide some protein. Every recipe I researched had a different approach to the
Potato and Spinach Curry Read More »
