Baklava is a delicious dessert, and not so hard to make as you might think. This natural sugar version tastes so much like the original that I routinely surprise people when I mention that
it doesn’t have any processed sugar. Also, Sean loves this stuff so much that I wasn’t able to post it for quite a while because he’d be eating it before I got a picture! I can’t think of higher praise for a dessert than that :D.
You could consider this a copy-cat recipe for La Madeline’s Tomato-Basil Soup offering. If you don’t know what that is, well, try this anyway and you’ll almost certainly like it if you like tomatoes. If you do know what it is, well, this is a little smoother but tastes just as good. Pictures are forthcoming!
We’re quite fond of granola at our house, but we routinely run into two problems: it’s kinda expensive and it tends to have a lot of sugar in it. This version is much cheaper, so when I’ve
got the time I make this instead of buying granola. It recreates what we like pretty well :D. I guess you could categorize this as a “copy cat recipe” for the Flax Seed Plus Granola, if you’d like.
This is the version of Greek Salad that my family makes, and that I particularly like. Of course, as with many salads, it’s functionally “to taste,” so tweak away if you like different
proportions :-). I’ve filed it as a side dish on here, but it can be a good main dish when you put it in a pita bread.
This spaghetti sauce recipe is an old, old, old standby in my world. My mother apparently acquired this recipe from a natural food fair kinda place right after she and my father had decided to become vegetarians. It is a wonderful source of protein, easy to make, very tasty (I personally vastly prefer it to marinara sauce because it is much more flavorful and much more filling), and it freezes very well.
Here’s the ultimate recommendation from Sean: “I don’t feel guilty when I eat 4 of these for breakfast!” What more could you want from a cookie? Don’t worry, we promise that they are still very tasty! (Well, the “we” here is Sean and myself, since, for obvious gluteny reasons, Jennifer can’t eat these!)
Due to an odd, a-seasonal abundance of strawberries in my local grocery stores, I ended up with a box of extremely ripe berries that had to be used now. So, since I had rhubarb in my freezer from this past fall (and a husband who loves strawberry-rhubarb pie) on hand, I decided to make a pie to celebrate Easter with. It’s a tasty treat, and with just the two of us a whole feast seemed excessive. So, here you go :-).
Most of us are familiar with soft pretzels as a fast-food treat item, the kind of thing you buy at the fair or while you’re walking around a tourist town. Now, many of those pretzels are
actually pretty good (though usually drenched in things that are not so good for you!), though the flash-frozen and reheated ones can be rather dry. Here’s a homemade recipe for the same treat, and it’s surprisingly simple!
These muffins are quite tasty, and actually pretty good for you, especially in the world of muffins! Muffins are such a wonderfully portable and fast food, but, like many things that can be
called “fast food” (literally), the fast food industry has a tendency to bloat them up with extra simple carbs, sugar, fat, and overall calories. You don’t have to feel guilty, or bloated, if you want to eat these for breakfast, though, and you can make up a big batch at once for convenience. Enjoy!
Cobbler is a great way to use very ripe fruits, and it is a faster way to produce a really tasty dessert than pie. After all, most of the time and effort in homemade pie is the crust,
and you don’t have to do that here. This particular recipe is for peach cobbler, but you can cobble (do I get to use that word that way? I think so :D) just about any fruit. Just tweak spices and amounts of additional liquid to suit the fruit you’re using.
