Avocado Tostadas

When avocados are perfect, I like to make vegetarian tostadas with them so we can really enjoy the avocados.  If I plan ahead, I like to make refried beans or even just cooked pinto beans. But I almost always have a can of refried beans or black beans in the pantry. I fry up a […]

Lentils and Potatoes Curry

This comes from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (affiliate link). Everyone will love it, vegetarians and meat eaters. 1 cup brown lentils 3 1/2 cups liquid (I used 1 can of coconut milk topped with 1 1/2 cups water. You could use all water, some vegetable broth, or chicken […]

Black Bean Quesadillas / Fried Tacos

I am enjoying Love Your Leftovers (affiliate link) by Nick Evans.  I cooked up his Spicy Black Beans yesterday morning and then realized I could try out his self-described cross between tacos and quesadillas.   Basically, put a thin coating of oil in a pan, add a corn tortilla, 1/4 cup black beans and a handful […]

Israeli Salad | Arabic Salad | Fattoush Salad

I got the idea from this from Jerusalem: A Cookbook. Their version includes buttermilk, which they say is not traditional but sounds good to me, as I love buttermilk based dishes. Alas, I had no buttermilk so made do with a more traditional rendition, using lemon juice, olive oil and parsley.  Some recipes call for […]

Pasta with Toasted Breadcrumbs

I think this is the pasta equivalent of stone soup.  You might think you don’t have anything to make a sauce but if you’ve got some oil, stale bread or breadcrumbs (I keep some in the freezer), garlic and oregano, you can make a tasty dish. If you’re got a bit of cheese to grate […]