Vegetable stir fries are so good. As a vegetarian I leave out the meat. The Armenian side of me loves garlic and onions so my stir fry contains lots of both. Whenever I make this for my father he scarfs it up.
I don’t remember my Grandma making any other cookie than her oatmeal, walnut and raisin cookies. However, after she died I found a recipe for sugar cookies. I made them and realized they were the richest sugar cookies around. You can cut them into Christmas themed shapes for the holidays. My favorite shapes are Santa and Christmas trees. I’m sure it’s the German side of me that is a bit obsessed with Santa.
I stopped eating sandwiches when I realized processed soy is not good. While watching one of my favorite cooking shows, Two Fat Ladies, I got the idea to adapt a French vegetable sandwich called a tartine. I make mine with my Dijon Mustard Vinagrette.
I adapted this recipe from one I found in a cook book I bought years ago. I added more sugar and put powdered sugar on the top instead of a glaze. I also substituted all purpose flour for cake flour. The result is a sweeter and fluffier cake. It’s only one layer and is very easy to make.
Years ago, I found a recipe for ginger cookies in a magazine. It was a vegan recipe. My experiment with eating a vegan diet didn’t last very long, so I adapted this recipe. I removed anything genetically modified and highly processed by substituting the soy butter for real butter and the canola oil for coconut oil. I also substituted the white sugar for brown sugar and added nutmeg and cinnamon. The result is a more flavorful cookie that is GMO-free.
I strive to eat a balanced diet, which means at least five servings of fruits and vegetables. A salad with cucumbers and one other vegetable is a great way to help meet those five servings. For this salad dressing recipe, I took a basic vinagrette, added dijon mustard and substituted red wine vinegar for apple cider vinegar. The result is a great tasting and less tart vinagrette that makes you want to chow down on salad.
My Grandma really knew how to make cakes, and her buttercup cake was my favorite. I always requested it with pink frosting for my birthday as a child. I don’t know where Grandma got her recipe from, but I suspect it was from the newspaper when my mother was a child.