Cook the quinoa per package instructions. Mine were 1 cup of quinoa to 2 cups of water. While that is cooking, chop the veggies into small chunks & set aside. Roll the fresh herbs together in a long tube, like a cigar, and slice them. You want them to be chopped very fine. In a… Continue reading Balsamic Quinoa Salad
This spinach pie is an easy version of Greek Spanakopita that our family loves. In a frying pan, heat up 2 Tbsp. olive oil. Chop the onion, leek and garlic and saute until translucent. In a 10-inch round baking pan (I use stoneware), spread butter to grease the bottom and sides of the pan. Lay… Continue reading Spinach Pie
Based on a traditional German Apple Pancake recipe, it is the perfect dish for brunch or for any special occasion. If you have an apple slicer/peeler/corer. by all means use it for this dish! We often freeze a bushel of sliced apples in the fall to use all year long for this and other recipes.… Continue reading Brunch-Style German Apple Pancake
Cabbage rolls are a great low carb/low sugar dish. They are as savory as you want to make them – I mix in Italian sausage to cut down on the amount of seasonings I need to add to the ground beef. I usually use 1 package of each at a 1/1 or sometimes a 2/1… Continue reading Russian Cabbage Rolls
This recipe was created by my daughter & her friends. It’s lovely for brunch, but also makes a great accompaniment to soup. The dough can be mixed the evening before & allowed to slowly rise in the refrigerator overnight if necessary. Dough Filling Combine yeast, sugar, and salt in a bowl with warm water and… Continue reading Khachapuri (Georgian bread and egg)
This recipe has been passed down through the generations. Each year Grandma Ryland would make a Christmas tree out of cinnamon rolls – complete with green frosting. She has since passed, but her cinnamon roll trees live on. It has been a cherished tradition for us, and now I’m sharing it with you. In a… Continue reading Grandma Ryland’s Cinnamon Rolls
