Photo by Adam Kuban We make homemade pizza weekly – it is so good, it uses up veggies we have on hand, it’s easy, and it pleases the whole family. This is the pizza dough recipe I use – I alter it by using half white flour and half whole-wheat. When I make this, I (read more…)
Photo by Magda Rittenhouse This casserole just drips of summer. Adapted from The Big Book of Potluck, by Maryana Vollstedt. 4 potatoes (about 1 1/2 pounds), unpeeled, scrubbed, and sliced salt and ground pepper 2 tomatoes, sliced 1 large zucchini, unpeeled and sliced 8 ounces mushrooms, sliced 1 yellow onion, sliced and separated into rings (read more…)
Photo by Thomas Hawk 2 cups quick tomato sauce 1 cup tomato paste 2 cups water 1 cup milk salt and ground pepper, to taste handfuls of basil, parsley, oregano Mix all ingredients into a saucepan and simmer until flavors are well-blended. Add herbs and spices according to your taste. Super-duper easy.
Photo by Anne Vorstenbosch Adapted from The Big Book of Potluck by Maryana Vollstedt I usually use this in spaghetti and other pasta dishes, but it’s also a good base for tomato soup. 4 cups plain tomato sauce (I combine 2 cups tomato paste and 2 cups water) 2 garlic cloves, minced 1 tsp. dried (read more…)
Adapted from the Better Homes & Gardens Cookbook Photo by Brandee 1/3 cup all-purpose flour 1/3 cup oil 3 cups water 12 ounces cooked sausage links, sliced 1/2 cups diced cooked chicken (from my weekly roast chicken) 2 cups sliced okra or 10-ounce package frozen okra 1 cup onion, diced (about 1 large) 1/2 cup (read more…)