I can’t have rice week without talking about a controversial topic–rice cookers.
Mushroom Risotto
February 22, 2012 By 2 Comments
In celebration of rice week, I thought I’d re-publish this post from a Daring Cooks challenge that I did two years ago. My how time flies! Pin It
Pin ItIs Rice a Local Food? You Might Be Surprised!
February 20, 2012 By Leave a Comment
While rice is a staple for much of the world, it might surprise you to know that “wild rice” originated right in the U.S.! According to Slow Food USA, it is the only grain native to North America.
Bean Recipes Link Up
February 17, 2012 By 1 Comment
It’s time again to link up your favorite recipes! This week’s theme is beans.
My Favorite Bean Soups
February 16, 2012 By 8 Comments
Continuing the theme of beans in our Back to Basics cooking series, I thought I’d share some of my favorite bean soup recipes. Don’t feel limited by a recipe though – feel free to experiment by adding beans to your own creations. Pin It
Pin ItBeans Make Versatile Dips
February 15, 2012 By 3 Comments
Although hummus gets all the publicity, just about any bean mashed up with garlic and spices makes a tasty and versatile paste.
How to Cook Dried Beans: 3 Ways
February 14, 2012 By 11 Comments
Yesterday we talked about some of the reasons you might want to use dried beans, or even grow your own. Today I’ll share three methods for cooking dried beans. They’re not as time consuming as you might think, and the taste and texture is definitely worth it! Pin It
Pin ItAll About Beans: Begin at the Beginning
February 13, 2012 By 1 Comment
This week we’ll be talking about beans: cooking with, soups, dips, and other favorite recipes. Today, though, let’s start at the beginning. Not the can, the vine!
Plum Tomato Pie {Really a Galette}
February 9, 2012 By 9 Comments
When I was researching tarts for this week’s Back to Basics theme, I combed my archives and discovered Plum Tomato Pie. At the time, I described it as “Not really a pie, more like a pizza.” Now I realize it was a galette! Or tart, whichever you want to call it.
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