Applesauce at the grocery store, particularly those single-serving brands that go into kids’ lunchboxes, usually contain either sugar or fake sugar, such as Sucralose (like Splenda). Unfortunately...

At first, it didn’t seem possible to me that cauliflower could substitute well in mashed potatoes but, except for a slightly different texture, it’s excellent. I’m not big on using a lot of potatoes...

On my top ten never-buy processed food list is carrot cake mix. Besides partially hydrogenated oils (trans fats) and other chemicals, there are absolutely no carrots in it whatsoever. The “carrots”...

In case anyone wonders why I suggest my pie crust for the empanadas, I ran a little taste test today. I made half of the empanadas with a coconut oil pie crust, and half with a more traditional eggy...

These are easy biscuits to make when you want to use up buttermilk. I will add a tag to the site for buttermilk recipes to make it easy to search for them because if you’re buying buttermilk for a...

Still looking for another way to use up the last of the cherry tomatoes, I came across today’s recipe which I modified from the October 2014 Cooking Light (pg. 26). It has two of the best sources of...

Yesterday we talked about some of the issues surrounding overproduction of feed corn, and now I’ll make something yummy with non-genetically modified sweet corn. This is sweet field corn grown on a...

Today I had a weird craving for me, which was to walk in through the back door after work and head straight to the frig for a beer! I only buy beer about once a year, so luckily I still had one...

Pleasant Hill Produce was set up outside of England Acres farm store on Saturday morning and had a wide variety of produce. The owners are Heather (also my daughter’s algebra teacher at the high...

Can you imagine going a whole year and never eating the same thing twice? That’s what I’m doing, because if I eat the same thing twice I won’t have something new to blog about! Once in a while we have...

I was reading an article in the October Cooking Light magazine where a chef, Cory Bahr, was talking about the versatility of turnips. He grew up with turnips (in Louisiana) and it caught me by...

It finally struck me that coconut oil in its raw form (un-melted) is almost the same consistency as shortening, so I should use it in pie crusts. Pie crust recipes are almost always insufficient to...