Earthy Pinto Beans Wed Sweet Balsamic Vinegar
Author: Cookshare
I have been a natural foods cooking instructor for over 25 years. I discovered fermentation back in the early 90's and got attached to making lacto-fermented brine vegetables and continue to explore the global reach of fermented foods.
I am detailing recipes I developed or sourced from what I call "home meals." They are simple, locally sourced, and balanced as everyday cooking; the kind that rural people consumed before industrialization. They are meant to be digestible, delicious, and easily repurposed as a "planned-over" staple for more meals. Enjoy!
Fruit Showboats with Pastry Cream
Glorify Fresh Fruit with Vegan Pastry Cream Pastry cream is a French base for making fruit tarts. Unlike whipped cream it is a thickened pudding that will hold up so you can prepare ahead and keep refrigerated to just before serving. It is a beautiful act to slice fruit showboats in front of your guests….
Dry Frying – Make Veggies Meatier
Science and art make strange bedfellows
Yard Soup
From radish tops comes soup!
Almond Thumbprint Cookies
Quick, Sturdy and Top Shelf – These Cookies are Classics For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters, these drop cookies are entry level baking greatness! RECIPE: Makes 16 to 20 almonds, raw, 2 cups rolled oats, 1 cup cinnamon, 1/4 tsp salt, 1/8 tsp maple syrup,…
Night Time Oatmeals
These Two Breakfast Dishes are My All-Time Favorites For a quarter century I have been an oatmeal fan with a twist. I learned to make it at night before going to bed. The recipes are super quick to fix, and yield a hardy bowl of breakfast. Last year I found this cold oatmeal and love-love-love…
Pecan Cookies
These Cookies Yield a Crispy Texture with Easy-Peasy Instructions RECIPE: Makes about 30 pecans, 1 cup, chopped flour, pastry, 1-1/4 cups, [whole wheat is good] rolled oats, 1-1/4 cups salt, 1/2 tsp maple syrup, 1/4 cup vegetable oil, bland, 1/2 cup rice vinegar, 1 tsp vanilla extract, 1 tsp INSTRUCTIONS: Preheat oven to 350 degrees….
Monastery Lentil Soup
The backbone of Cookshare is to produce memorable recipes using simple ingredients
Deviled Lentils
a recipe for many recipes
Turnip Time!
Here’s a unique technique—both poaching and sautéing in the same pan!
Herbed Baked Potatoes
Spark up your spud offerings by using this simple flavor bomb.
Rice Burgers
I made this after 20 years and it got raves once again from my doubting diners.
