Category: food

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Tvorog: Instant Pot or Yogurt Maker

Tvorog (pronounced closer to TVOR-ok), is a type of farmer’s cheese that is easily made at home, and does not require rennet. There are many types of farmer’s or cottage cheese that are made around the world… Indian paneer is very similar. Tvorog is not the same texture as the cottage cheese you will find in typical American grocery stores, though. Tvorog is very … Read More Tvorog: Instant Pot or Yogurt Maker

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Octopus in Tomato Sauce

Despite my birth and early years in Japan, octopus is not something that was frequently served on our family table when I was growing up. However, it really started to grow on me when I realized what a wonderful and unique source of nutrition it can be once I started abiding by Orthodox Christian fasting traditions, and found myself in extended almost-vegan periods throughout … Read More Octopus in Tomato Sauce

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Lazarakia

Coming from the Greek tradition, Lazarakia are a festive bread that are made to resemble Lazarus in his burial cloths, and baked by many Orthodox Christians on Lazarus Saturday. As a convert, I did not grow up with this tradition, or recipe… so while I can’t claim this to be “authentic”, I can claim it to be much beloved by my whole family! 1 … Read More Lazarakia

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Goan Black-Eyed Peas

This recipe is designed to be cooked in a mini crockpot (mine is about 2 quarts), but it can be doubled or tripled and put in a larger crockpot. This dish can also be cooked in a pot on the stove over low to medium heat, and stirred frequently. Based on a dish that hails from Goa, India, I rely on this recipe whenever … Read More Goan Black-Eyed Peas

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Kid-Approved Homemade Chicken Tenders

Chicken tenders (and chicken fingers, and chicken nuggets) are ubiquitous on the plates of most American children… and the same could be said for many adults! Many rely on the convenience of fast food restaurants and frozen packages from the grocery store. There is no denying the convenience of those options, but if you have a little more time to spare, why not give … Read More Kid-Approved Homemade Chicken Tenders

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Sloppy Southern Sammies – or – Not Pulled Pork (vegan) (oil free)

This recipe (part of my Orthodox Lenten fasting series) is one of those happy concoctions that is discovered accidentally, while playing with “a dash of this, a splash of that.” Based on the recipe for “Sloppy Black-Eyed Peas” from Vegan Slow Cooking, for Two or Just for You by Kathy Hester, this dish kept evolving the longer it simmered, until I found I had personalized it … Read More Sloppy Southern Sammies – or – Not Pulled Pork (vegan) (oil free)

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Cheesefare Meal Plan

“Cheesefare” may sound like an odd term to many of my readers… odd, but also probably delicious. It is! Gearing up for Orthodox Christian Great Lent, Cheesefare is a vegetarian week that helps ease us into the more restricted menus of the traditional Christian Lenten fast, which starts next week. Now is not the time for gluttonous extravagance (ahem, Mardi Gras), but this is the … Read More Cheesefare Meal Plan

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Russian Dumplings (пельмени)

Somewhat reminiscent of Italian tortellini, but without cheese, pelmeni dumplings are a Russian staple. If you live in a metropolitan area, there is a good chance you can buy these pre-made at your local supplier of Eastern-European cuisine (likely in the frozen section). Living where I do, I am obliged to DIY… and while these are undoubtedly time-consuming to make, they are a delicious … Read More Russian Dumplings (пельмени)

Borscht

This recipe can be veganized and taste quite good, but it is simply heavenly when cooked with beef, and beef bones!! Borscht is, at its core, peasant food… made with whatever is on hand. The only real core ingredients are beets, cabbage, and potatoes! Just like chicken noodle soup in the United States, there are as many versions of borscht as their are Eastern … Read More Borscht

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Pork Breakfast Scramble

This recipe is as flexible as it is filling, and even though we use pork, almost any ground meat can be substituted. If you opt to use a different kind of meat, keep in mind you may need to use more cooking fat of your choice for frying. We get our ground pork from Cypress Grove Farm and Windhaven Farm, and the meat is naturally fatty, thus … Read More Pork Breakfast Scramble

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Stuffing

If you follow me on Instagram, and especially if you frequently watch my stories, you have probably noticed I really have an infatuation for my homemade pain de mie (the best white sandwich bread you will ever be blessed to know, if you ever get a chance to try it!). While this recipe can be made with really any bread of your choosing, I … Read More Stuffing

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Collard Greens

Living south of the Mason-Dixon line, collard greens are an essential ingredient on any well laid winter table. Unlike most leafy greens, they are tough and difficult to eat when fresh. Also unlike most leafy greens, collards stand up famously to hours and hours of cooking. We like ours best with lots of apple cider vinegar, but you are welcome to adjust the proportions … Read More Collard Greens