Although we’re a few months away from prime pumpkin season, when I found a can of pumpkin at the back of my pantry last week, I couldn’t resist making muffins with it. You could just as easily use bananas if you’d like to take on a more summery approach — chocolate goes just as well [...]
Continue reading about Muffins + Chocolate = Even Better Muffins
What’s a grain, a flour, and a sweetener? Hint: it used to be a popular foodstuff in the U.S. back in the pioneer days, and it’s still popular in African and Indian dishes. You can make beer out of it, too. It has more fiber (and iron) than and nearly as much protein as soy [...]
Continue reading about A Grain Too Useful to Ignore — Especially for Breakfast!
Pie pans are great for making pies. (They also make beautiful tortilla presses — the bottoms are nice and wide and the curved sides become handy handles.) But you can make more than pies in pie pans: the roundness of them makes them ideal for laying out scalloped potatoes, for example, or making quiches or [...]
Good crackers are hard to find–most of them contain unpronounceable ingredients, damaged oils/fats, and several kinds of sugar…and then there endless lists of artificial dyes and flavorings. But crackers are so handy to have around! Whenever I make pancakes or crepes, I always have plenty left over–why not make extras for the next day’s breakfast? [...]
…flour, that is! Why just just one when you can mix and match to your heart’s desire? Just be sure to remember a few rules when baking standard recipes (gluten-free is a different ball game): You can freely substitute gluten-containing flours for one another. (Gluten is a protein found in some grains.) These flours include: [...]
What a handy kitchen tool! Although it’s sold as a coffee/spice grinder, I bought this to grind my own flour. Thanks to its fast-spinning blade and its relatively-small size (trying to grind a puny cup of grain in a Cuisinart is like trying to roll a bowling ball down the length of a strip mall), [...]
