tag:blogger.com,1999:blog-39244959940111718172024-08-31T12:25:15.775-05:00This blog is made for cooks who don't follow recipes to the letter. It's also for cooks who taste in order to properly season their dishes. We hope to have a good variety of mostly easy recipes that are quick to make and/or go a long way. Bon appetit!Just Suzannehttp://www.blogger.com/profile/07319327357369809578noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-3924495994011171817.post-50116435860690093072009-11-18T19:22:00.005-06:002009-11-18T19:38:37.858-06:00

Few things put me in the mood to cook seasonally more than the new chill in autumn air, and today definitely took me there. Here are my modifications to Roasted Pumpkin Soup from the Oct 2009 Martha Stewart Living. And feel free to make your own modifications, too! This soup is savory, but it definitely has a special sweet undertone from the squash. I feel so autumny!2 and 3/4 lbs. butternut

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-82753484413277614442009-07-13T09:39:00.004-05:002010-05-27T08:41:37.253-05:00

These are super easy, but messy to make. You will not be disappointed in the results, though! They look and taste quite impressive! You could serve them for breakfast or at a party or shower. I used Williams-Sonoma's cherry pocket pies recipe as a jumping point for this one. (I like to give credit where it's due!)2 cups fresh cherries, washed and pitted1/2 c. sugar1.5 Tbsp. cornstarch1 tsp.

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-81723868293292637912009-07-04T13:29:00.004-05:002009-07-04T13:36:04.502-05:00

Happy Independence Day! This recipe comes from my friend Ginger, and I am not sure where she got it. I didn't change a thing about it, b/c it's so good already. Thank you, Ginger!1/2 c. sugar1/3 c. golden brown sugar1/3 c. light corn syrup2 Tbsp. unsalted butter, melted1 tsp. almond extract1 pinch salt3 large eggs, beaten (I have used medium eggs with perfectly fine results.)3/4 c. sweetened,

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com1tag:blogger.com,1999:blog-3924495994011171817.post-67994145029537257722009-07-01T11:14:00.003-05:002009-07-01T11:29:13.318-05:00

This is my version of "Herb Orzo Salad with Feta and Cucumbers" from an article in The Commercial Appeal last month. It's perfect for picnics or for summer evenings when you don't want to eat anything heavy. You could serve it as a side dish or put it over a bed of lettuce for an elegant main dish.1 lb. dry orzo (Orzo is rice-shaped pasta. It nearly triples in size when cooked.)1 4-oz. log goat

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-4418531419207269962009-03-07T15:51:00.001-06:002009-03-07T15:52:47.324-06:00

Hey Kari -- please send us your email address! :)

Just Suzannehttp://www.blogger.com/profile/07319327357369809578noreply@blogger.com1tag:blogger.com,1999:blog-3924495994011171817.post-50167952572538629502009-03-07T15:33:00.005-06:002009-03-07T15:43:47.008-06:00

I receive a number of blog updates through email. One of the fantastic cooking blogs I follow is Home-Ec101.com. They never fail to have fantastic, easy recipes, not to mention a ton of other household tips. I strongly encourage you to visit them and subscribe.Here's a recipe that I'm sure will end up in the repertoires of many of my friends and family members!Krystal's Popcorn Mix of Sugary Evil

Just Suzannehttp://www.blogger.com/profile/07319327357369809578noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-66237315176095876512009-02-16T17:30:00.004-06:002009-02-16T17:39:52.844-06:00

My Granny was a no-nonsense kinda lady, and I totally loved that about her. I still adore thinking about it. This is her potato soup recipe, and it's no-nonsense. I hope you think it's as fun and easy as I do.celery - washed and chopped - use whatever amount is right for youonion - peeled and chopped - use whatever amount is right for youpotatoes - peeled and chopped - use whatever amount is

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-54205038279251206652009-02-16T17:04:00.010-06:002009-02-16T17:42:18.049-06:00

Last night I made some delicious fried rice, and really, I was just winging it. It turned out GREAT! I served it with all-natural vegetarian spring rolls that I got from the freezer section of the grocery store. There's a lot of room to improvise and stylize with fried rice. Here's basically what I did:3 c. cooked white rice (You need to cook the rice in advance and let it sit in the fridge for a

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-50096097385747466552009-02-13T08:12:00.014-06:002009-02-16T17:43:06.036-06:00

Gnocchi is an Italian dumpling and is pronounced "NO-key". I made this recipe for the first time last night, and it was delicious! I saw a different recipe online yesterday for gnocchi, and it inspired me to create this recipe. I hope you like it! I served it with sautéed kale (Yes, I love kale. It's the only thing coming out of the garden at this time of year, too!), crusty white bread, and

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-80447077850984057712009-01-31T10:06:00.004-06:002009-02-16T17:43:30.326-06:00

This is my version of a recipe I believe I got from "Vegetarian Times" several years ago. Perfect for the weather we've been having lately!1 small onion, diced1/3 - 1/2 c. chopped celery1 medium carrot, peeled and diced1 T. extra virgin olive oil1/4 c. dry red wine2 cloves garlic, minced1 15-oz. can diced tomatoes with juice1 T. dried parsley (or 1/3 c. chopped fresh parsley)1 T. dried basil1/2 t

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com1tag:blogger.com,1999:blog-3924495994011171817.post-42730399143432553042008-06-17T13:35:00.006-05:002010-05-27T08:43:38.787-05:00

The following recipe is really too good to be true. Delicious vegan ice cream! And no “weird” ingredients! I got the original recipe from Southern Living magazine. This is my version.5 c. water2 ¼ c. sugar1 c. cocoa1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-82447288312296879702008-06-17T12:30:00.003-05:002008-06-17T12:38:53.998-05:00

Here's a light, easy breakfast for people on the run. I made this one up. It's easy to modify - substitute whatever fruit and juice you like best!1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)1/2 pint strawberries, washed and hulledorange juicehandful of raw sunflower seeds, shelledCut

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-75439227084809560992008-06-17T12:01:00.002-05:002008-06-17T12:04:17.279-05:00

I know this is a little unconventional, and I admit that I was skeptical when I first saw it. But it was so vegan and coming from a magazine and article that were not catering to vegetarians, much less vegans, so I figured it must be good. I mean, they expected regular omnivores to try it and like it. And it IS good! It’s good right out of the oven, but I thought it was even better after being in

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-71696845471161688022008-06-17T08:23:00.008-05:002008-06-17T10:06:42.029-05:00

This is my adapted version of a recipe from Martha Stewart's Living magazine. It's an elegant, impressive dish that would be perfect for a romantic dinner or an intimate dinner party. It would do well served with a romaine salad, crusty European bread, and a bottle of wine.1/2 c. walnuts or pine nuts (I like the pine nuts, but they can be pricey.)1/2 c. fresh basil - Dried herbs will not work for

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-5828037508328249262008-06-05T11:21:00.006-05:002009-02-16T17:43:58.282-06:00

This is a recipe I modified from Sundays at Moosewood Restaurant by The Moosewood Collective. It's a really cool cookbook with recipes from various ethnic regions (including the Southeast US!) and countries, and the original recipe that I modified is in the Italy section. Don't let the kale turn you off. It actually MAKES the dish.3 T. extra virgin olive oil1 large onion, chopped2 carrots, peeled

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-86045100411080857852008-06-05T10:43:00.005-05:002008-06-05T11:07:26.901-05:00

Here is a vegan version of fajitas that even omnivores will love.1 8-oz. package tempeh (I like LightLife's garden veggie tempeh.), sliced into fajita-sized slicesjuice of 2 limes1/2 t. chili powder1/2 t. cumin1/4 t. salt1/2 onion, sliced1 bell pepper, deseeded and deveined, sliced3 t. canola oil plus 1 t. canola oilflour tortillas (no lard ingredients)fixin's (chopped tomato, salsa, pickled or

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-90271571139750645512008-06-05T10:36:00.005-05:002009-10-14T17:38:11.754-05:00

This is a recipe I adapted from Ursula Ferrigno's Truly Italian cookbook - an excellent Italian vegetarian cookbook. It is highly recommended not only for the recipes, but for the beautiful photographs of Italy. This particular recipe is deceptively simple. The leftovers can be eaten atop crusty European bread as a snack. YUM!2 T. extra virgin olive oil1 T. vegan margarine (I use Earth Balance.)3

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-55672255778266931652008-06-05T09:51:00.004-05:002008-06-05T14:16:17.793-05:00

This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces2 medium potatoes,

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-48030896000980643432008-06-05T09:39:00.002-05:002008-06-05T09:43:40.568-05:00

Ok, I know adult beverages are not really "cooking", but this is a recipe I modified and love. The original was from The Ultimate A-To-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst. This cocktail recipe book is highly recommended! It has zillions of recipes, advice on all the proper barware and glasses to use for each drink, toasts, and witty drinking quotes. I modified this recipe to be

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-76363564387006122032008-06-05T09:06:00.006-05:002009-02-16T17:44:33.079-06:00

Ok, I tried a LOT of vegan lasagnas trying to find a good one. Believe me - there are a lot out there, but they really don't take the place of a good lasagna. This is good. This one works. I got the original recipe online, and it was called, "Destiny's Vegan-licious Lasagna." I don't remember the site address. This is my version of Destiny's lasagna.Lasagna is nice, because you can make it ahead

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-41516188212116582522008-06-05T08:50:00.006-05:002008-06-05T09:05:39.554-05:00

This is a recipe from The NEW Farm Vegetarian Cookbook that I modified. It is my standard vegetarian chili recipe now. I had a dedicated meat-eater tell me this is the best chili she had tasted in her life! So there you go!2 cans beans, rinsed and drained (I use 1 can of pinto and 1 can of red kidney beans, but you can use whatever you want. Black beans are supposed to be the least gas-producing

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-88322193851321217632008-06-05T08:34:00.006-05:002009-02-16T17:44:48.473-06:00

This is a recipe I got from a Wild Oats cayenne pepper bottle - modified for my tastes. It's easy, it's pretty, it's tasty.2 T. extra virgin olive oil1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)2 garlic cloves, minced1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-90355074615952573532008-06-05T08:26:00.004-05:002009-07-04T13:51:44.988-05:00

Here is a recipe I got from my "Granny" - my dad's mom. Of course, I modified it slightly. I have no idea where she got it, but this is perfect for picnics or alfresco dining during the summer, b/c there is no heating up the kitchen to make it!1 medium onion, diced small1 jalepeno pepper, deseeded and deveined, diced small1/2 bell pepper, diced small2 large tomatoes, chopped - squeeze out the

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-38493901604570001132008-06-05T08:04:00.006-05:002008-06-05T08:26:15.080-05:00

This is a recipe I modified from Mori-Nu, the only company I know that makes silken tofu. You need to use silken tofu for this recipe - not the crumbly Chinese kind. If you don't tell people this pie has tofu, they will likely rave about it! If you tell them in advance it has tofu...the less adventurous ones will likely not try it. Their loss!2 packages silken tofu, (extra-firm for pie, firm for

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-3924495994011171817.post-29157109186050929162008-06-05T06:46:00.004-05:002008-06-05T06:59:18.062-05:00

This is a recipe I got from my "Peepaw" - my dad's dad. I have no idea where he got it or if he just made it up, but it never fails to please my dinner guests! An acquaintance from Puerto Rico literally photographed it before returning home so he could show his family this alluring dessert!1 c. all-purpose flour1/4 t. salt1.5 t. baking powder (aluminum-free whenever possible - try Rumford brand

Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0