This is a basic carrot cake that is moist and delicious. Cut into 3 inch squares, wrap and freeze for bag lunches, snacks or just to have on hand. It is just as moist and tasty when defrosted. I like to eat it for breakfast. Continue reading
According to a popular foodie website, “Puff pastry is a light, flaky pastry made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven.” Continue reading
Grits with an Ojai twist: peppers, cheese and horseradish!
Here’s an Ojai twist on a southern favorite: grits. It’s what’s for breakfast! Even Emeril Lagasse would like these grits.
Are you allergic to eggs but would love to eat quiche? Here’s an egg-less quiche for those that are allergic to eggs, or for those who want to avoid the extra cholesterol found in traditional quiches. It is fun, easy to prepare, and delicious. Continue reading
Nutritional quinoa with fresh red chard, caramelized onions and toasted pine nuts.
This super vegan dish has plenty of flavor and nutrition. The salty Kalamata olives are a nice complement to the sweet golden raisins. The red pepper flakes kick the flavor up a notch. Easy to make, it takes only 30 minutes from prep to first bite. Continue reading
Great breakfast or brunch dish.
So what is a strata? Wikipedia says that it is “a family of layered casserole dishes in American cuisine.” I say it is a great way to use leftover or stale bread. Continue reading