Author Archives: Valley Vegetarian
Spanakopita literally means “spinach pie” in Greek. So why do I call this “bread”?
While enjoying breakfast one morning at one of my favorite restaurants, Bonnie Lu’s Country Café in Ojai, I wondered about the difference between a restaurant and a diner. So, when I got home, I asked a couple of friends … Continue reading
This is a recipe found on the back of a Pillsbury flour sack. I modified it a little to meet my needs. Hope you enjoy! Ingredients: 3½ to 4½ cups flour (divided) 2 tablespoons sugar 1 teaspoon salt 2¼ teaspoons active dry … Continue reading
Ingredients: 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 cups fresh cranberries (cut in half) 1 cup candied green cherries (cut in half) 1 cup pecans (chopped) 2 large eggs (room temp) 2 cups granulated sugar 2 … Continue reading
Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple … Continue reading
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