New American Food Creator
I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste,… Continue reading Kabocha Squash and Fennel Soup
Confession time. I started this recipe out attempting to make bagels. I live in a fairly dry climate, so I am accustomed to using wet doughs, which always create wonderful breads. However, I knew when I turned out this dough that it would not last the water bath required for bagels to get their signature… Continue reading Everything Burger Buns
Ok. You may be looking at this recipe and thinking, this looks like pork dumplings without the wrappers. You, my friend, would be correct. I created this filling, was ready to make dumplings, and learned that my wrappers had gone sour in the fridge. So, in a state of simultaneous dejection and determination to not… Continue reading Garlic Ginger Pork Meatballs
I have been experimenting lately with combining traditional American (geographical) ingredients (like tomatillos) with archetypal dishes from other cultures (like an Indian curry). I used the red lentil curry recipe as a starting point, and I replaced the tomatoes with tomatillos. Because of the acidic, sour flavor that dominates in tomatillos, I needed a sweetness… Continue reading Split Pea Curry
Fall is a time of transition. While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather. This can be reflected in our cooking. My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked. This recipe represents the transitional season of Fall, utilizing the… Continue reading Beet Falafel with Roasted Sweet Potato
‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven. This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were. Sacrifices must be made in the name of flavor. Ingredients 1 sweet potato, chopped1 Tbsp. olive… Continue reading Autumn Salad with Roasted Sweet Potato
I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day. Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand. This helps with time saving, versatility in my meals, and overall enjoyment… Continue reading Grain Bowl
So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let… Continue reading Mushroom Risotto
With the turn of Autumn, starchy vegetables are making an entrance into my life again. It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns
This meal has saved me more than once. It is easy, simple, and full of flavor. It is also a good way to clean out your vegetable drawer at the end of the week. You can use any type of bean as well, and if you don’t eat beans, choose whatever protein you enjoy. With… Continue reading Mixed Bean Fajitas
Kaitlyn Anne Thomas 