Local ingredients make this Chile Rellenos inspired casserole worthy of the most special of holiday brunches, but is simple enough for the most casual of weekends.
New Mexico Green Chile Breakfast Casserole
Recipe Category: Vegetarian
Simple Cheese Souffles
A super simplified version of a classic. This recipe makes a wonderful brunch for a crowd, or a lovely light dinner when served with a green salad.
Pumpkin Muffins (Vegan!)
from Cookie + Kate
Banana Bread
from Cookie + Kate
Souped Up Ramen
Elevate a humble package of ramen from “college dorm” to “favorite food cart” quality.
Homemade Ricotta & Farmers Cheese
So rich, creamy and easy– not to mention inexpensive– that you’ll never buy ricotta again! adapted from Smitten Kitchen
Steam “Boiled” Eggs
For the 7th and final day of Alberta Co-op Basics Week, I’m leaving you with one of the best kitchen tricks I’ve learned: how to “boil” eggs with steam. The result is easy-peel creamy yolk eggs every time, no matter how fresh they are!
(Not) Sun Dried Tomato Sauce
It’s day 5 of Alberta Co-op Basics Week, and I’m sharing a recipe from one of my favorite cooking websites, Budget Bytes. It’s full of yummy, healthy recipes that won’t break the bank. This one is an amazing tomato sauce that can be used just about anywhere: on pasta or pizza, spread in sandwiches, brushed […]
Basic White Sauce (Béchamel)
For Alberta Co-op Basics Week day 3, I’m sharing a recipe for a White Sauce done 3 ways. This is the definition of a kitchen basic, serving as a foundation for numerous recipes. Adding in cheeses, herbs and spices can transform it into an endless number of sauces and gravies, limited only by imagination! Every […]
Roasted Garlic
Welcome to Day 2 of Alberta Co-op Basics Week! Today we’re making roasted garlic, a simple kitchen staple that can take your cooking to the next level. Eaten alone, spread on a slice of baguette, used in place or raw garlic in a vinaigrette or mixed into Cauliflower Mash, the distinct flavor never fails […]
