Food Creator
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, warm 1 tsp. sugar 2 tsp. active dry yeast 2 cups all-purpose flour 2 cups whole wheat flour… 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
This recipe is too beautiful not to post. I love cooking with the color purple because it can be rare in our daily ingredients. I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again. These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns
It has been a while since I posted a bread recipe, and wit the changing of the seasons, I have had a desire for more baking. This cinnamon raisin bread is not overly sweet, but it has a wonderful aroma that is warming and comforting. As a reminder, baking is a science, but there are… Continue reading Cinnamon Raisin Bread
This is my favorite way to cook eggs for multiple reasons. First, there is virtually no mess. All that is needed is a pot of water, and I simply rinse the pot after finishing. Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half. This… Continue reading Soft-Boiled Eggs on Avocado Toast
So. You made some roasted tomatillo salsa, but you ran out of chips to eat it with. Fear not, for I have your solution. A burrito bowl is always a good idea. Also, you can substitute any ingredients for some that are readily available in your fridge. Let me know how yours turns out! Ingredients… Continue reading Black Bean Burrito Bowl
Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted. This makes them a wonderful base for salsa. This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little. Regardless, I am excited to explore the flavors of central America more. I… Continue reading Roasted Tomatillo Salsa
Do you want hummus constantly but have an insatiable desire to consume as many antioxidants as possible like I do? If so, you should definitely make this recipe. It’s literally just hummus but with considerably more antioxidants from black beans. Let me know what you think. Ingredients 3 cups black beans, cooked3 Tbsp. tahini3 cloves… Continue reading Black Bean Hummus
Salsa is one of the most popular condiments in the United States, yet most people are still buying theirs from the grocery store! To stop this madness, I have provided this recipe for you. Feel free to make measurement adjustments as needed. Ingredients 3 Tbsp. onion, minced1 Tbsp. garlic, minced1 Tbsp. cilantro, choppedJuice from ½… Continue reading Roasted Tomato Salsa
Kaitlyn Anne Thomas 