Tag Archives: Make ahead

Homemade Refried Beans

Refried beans are a simple staple that go into many recipes.  Have you ever tried making homemade?  You’ll be surprised at how simple it really is.  And how good!  I grew up with homemade refried beans, so the canned variety was never good enough.  A lot of canned refried beans are not vegetarian either, and neither was my moms recipe, but that is the great thing about making homemade!  You get to choose what goes into your food.

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Three Bean Chili

Last week I was all about savoring summer.  I even picked up a few zucchinis at the farmers market this weekend because I don’t want to let go!  I finally have realized however, that I must embrace fall because those bone chilling days of winter will come shortly after.  Nothing says fall to me like chili.  This chili recipe is great for this time of year when you can still get locally grown peppers.

Three bean chili with cheddar

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Southwest Summer Squash Gratin

Summer squash is almost gone for the season.  Sigh. Depending on where you live you might be able to find some last of the season fruits to enjoy in this dish!  Buttery summer squash makes an excellent gratin.  I jazzed this southwest summer squash gratin up by adding jalapeno and sweet corn.  A little spicy and sweet balance nicely and add something special to this gratin.

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Homemade Dill Pickles with Jalapenos

Pickles are a favorite snack of mine.  They are crunchy, briny and full of flavor, but light and not calorie ridden.  Its funny to me that pickled cucumbers are known as pickles, because you can pickle just about any vegetable.  I love to pickle peppers, asparagus, and okra! Try these homemade dill pickles with jalapenos!Homemade dill pickles with jalapenos

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Cracker Crust Pizza

Cracker Crust Pizza by Alison's AllspiceHello Friends!  This is another recipe fantastic for football season!  Some thin crust pizzas lack in crust texture. You get a slice and it flops in your hand.  The flavor is all there, but that’s just because you have a delivery service for ooey-gooey cheese.  This pizza crust is thin and crispy, the best of both worlds!

This is my second post using yeast to make a pizza crust.  I promise, it’s worth the trouble.  You can let the dough rise, or not.  It’s the baking method that matters.  See the photos below of the dough and crust.  The crust is laced with herbs, which add a fresh flavor.  On the first bake, the dough will puff up into a pocket; this separation of the layers allows for extra crisping which make the crust special. Continue reading

Homemade Sushi with Smoked Trout

The first time I had sushi was in Sydney Australia when I took my study abroad trip in college.  I was uncertain about the idea of eating raw fish… Will it taste weird? Will the texture be off putting?  As it turns out, sushi and I must have been long lost friends!  I loved the flavor explosion.  In a roll, the majority of the texture comes from the rice and veggies.  The rice is seasoned and sauces are used to add flare and flavor.  If you have never tried sushi I highly recommend it.  Most restaurants have varieties that use cooked fish and seafood if the raw aspect sends you screaming.A_DSC_7496

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Whole Wheat Tortillas

Have you ever gone shopping and found that the grocery store has stopped carrying your favorite brand of something?  That is hoA_DSC_7543w I was inspired to figure out this whole wheat tortilla recipe.  It is easy to make, but does require that you have a little time, and a rolling pin.  In a pinch I have used a wine bottle covered with plastic wrap, and it works too.

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You start by mixing together your ingredients and forming a ball.  Using hot water helps to soften the whole grain flour quickly, so you can form it right away.  I like to form my dough into two cylinders or rolls, tapping in the ends as I go to keep the roll even (See photo >>).  Cut each roll into 6 portions, being carful to keep its shape.  I find this is easier than rolling each dough portion into a ball.

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Red Beans and Rice

I love spicy food!  Cajun flavors are always a favorite, but they rarely come vegetarian.  I have adapted this red beans and rice recipe to include all the spicy and smokey flavors, without the associated sausage.

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This recipe is made in the slow cooker, making it a summertime favorite.  When standing around the hot stove or oven isn’t cutting it anymore, break out the slow cooker!  I have a small slow cooker (1.5 quarts), which is perfect for two people.  You can double the recipe for a larger slow cooker and have enough for a crowd!

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Chicago-Style Deep Dish Pizza

Pizza is an absolute favorite around here, and this pizza explodes with flavor!  We eat this pizza as a once-in-a-while treat because it is definitely a splurge.  A must try if you are a pizza fan, however.  A Chicago-style pizza has the cheese on the bottom and the sauce on the top because it has a long baking time and the sauce on the top prevents the cheese from burning. This layering method works wonders for the flavor as well.   The diced tomato sauce roasts on the top of the pizza, melting the cheese into a gooey center, all held together with a thick crust.  I’m getting hungry just writing about it!

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