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Barley, Wild Rice, & Mushroom Pilaf

This is as similar to some of the roasted vegetable salads I have been making lately as a it is to a true pilaf, I would have to say. The predominance of the grains makes me willing to call it a pilaf though. All kinds of favourite things here – I love the chewiness of the grains, the umami of …

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Turkey & Mushroom Stuffed Leeks

Our leek crop this year is looking very nice, in spite of the fact that leek moths showed up for the first time in the late summer. One day they were looking magnificent, and the next they started to look chewed, wilted, and tatty. Mr. Ferdzy dumped impressive quantities of diatomaceous earth over them a couple of times and they …

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Stir-Fried Beef with Broccoli, Shiitakes & Oyster Sauce

A popular and classic take-out dish, made in about the same time it would take for your order to arrive and probably cheaper and better too. Dirty dishes though; but you can’t have everything. That was the last red pepper from our garden, which had been sitting on the counter for a while and required some trimming. Hopefully you can …

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Broccoli Cheddar Casserole

It is beginning to become clear to me that we have been eating too much cheese lately. Still, I regret nothing! Well, a little bit. But it’s hard to regret something as tasty and satisfying as this. It was also quick and easy to make, and pretty much a full meal in itself. We had it with just one of …

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Fried Cauliflower with Mushroom & Onion Sauce

I am not quite sure this lived up to the vision I had of it, but it was eaten with considerable enthusiasm, so, okay? The cauliflower is a slightly more robust (and possible gluten-free) version of this Mexican Cauliflower, and I wanted a vegetarian sauce for it that wasn’t based on cream or tomatoes; always a challenge. We had just …

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Alambre de Chuleta

As I looked around for recipes to use our Poblano peppers, alambres kept coming up. What, you may ask – I did –  is an “alambre“? My conclusion (as Google translate was less than helpful) is that it is a kind of stir-fried hash. Google persisted in wanting to translate alambre de chuleta as “wire chop”, which I guess is …

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Smoked Portobello Bacon

This is the best thing I have tasted in a while. Mushrooms are bursting with umami, and together with the saltiness of the brine and the smokiness of the smoking the overall effect is very bacony. We have been enjoying them on BLTs (which will be even more awesome when our own tomatoes ripen), veggie burgers, and in scrambled tofu.  INGREDIENTS …

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Spinach & Mushroom Soup

I can’t believe I haven’t made Spinach & Mushroom Soup before! So delicious! Still, while this is easy enough, it can’t be said to be quick. Picky vegetable prep is picky, and slow.  Any time you use fresh spinach that is inevitable. I have to say this is worth the effort though. If you wanted to use good frozen spinach …

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Taiwanese Noodles

First thing out of the garden – green onions! We have quite a few this spring as they did not die down properly last fall and we never picked them. You are unlikely to get any this early though, if you don’t have them in your garden. Never mind, they are on their way. This is usually made with pork …

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Gomel Style Cutlets

In my Russian cutlet research wanderings, I came across these Gomel Style cutlets. Gomel is a city in Belarus, about 200 kilometres north of Kiev. These are not nearly as well known as the cutlets of Kiev, but I have to say I liked them a lot. Traditionally they seem to be made with very thinly pounded pork scallops, but …

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