Tag: Comfort foods

bookmark_borderMoroccan spiced vegetable stew

Posted on by PAO Productions
Moroccan spiced vegetable stew
It's beginning to warm up here in north Texas, which means it will soon be time to move away from winter recipes in favor of ones that rely more on seasonal fruits and vegetables. As a last hurrah for the colder weather, I'm going to share a recipe I put together by combining an idea I saw on Instagram with a quick broth recipe and Moroccan seasoning mix. After some tweaking, I eventually came up with what is presented here. This dish has proven to be quite popular at potluck dinners, and for when I need to prepare something warming that pairs really well with bread. Whether it should be called a soup or a stew is a matter of individual opinion, but I've always referred to it as a stew.

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bookmark_borderVegan baking powder biscuits

Posted on by PAO Productions
I gave up most dairy products a long time ago, and I've never looked back. Cow's milk isn't something meant for humans to consume, as evidenced by the fact that most of the world's people develop an intolerance to lactose as they get older. But like a lot of people, I have my food weaknesses, and two of my most particular weaknesses are breads and fried foods. And two of my favorite breads from back in the day are pancakes and biscuits.

Unfortunately, despite various attempts over the years to come up with a good replication of the baking powder biscuits I grew up with, I always came up short when it came to replacing the buttermilk and nailing a good texture. Finally, after gaining some new knowledge concerning buttermilk substitutions, and after some more trial and error and tweaking, I came up with the recipe that I'm presenting here. These biscuits aren't quite the same as the ones I grew up eating - they have a softer texture and some natural sweetness due to the use of sweet potato - but they are good enough to keep as my "go-tos."

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bookmark_borderHannah’s Lemonade

Posted on by PAO Productions
For my very first post, I'm going to go with one of the very first things I learned how to make, and something that is still a favorite. It’s a simple recipe, one that’s very easily scalable – doubled, tripled, halved, and so forth – and very easy to make. In other words, it’s great for that "getting one’s feet wet" kind of post. Lemonade is also one of those things that, it seems, a lot of people don’t really know how to make well. But it’s actually super easy to do, as it only requires three ingredients and a stove, pot, pitcher, and, optionally, a juicer.

I’m calling this Hannah’s lemonade because several months ago I sent my friend Hannah home after a visit with a large plastic pitcher full of freshly made lemonade, and it’s something of a tradition now that every time she comes over she brings the pitcher along and I fill it back up.

Start with fresh lemons. I find that about 6 or 7 large ripe lemons yield about 2 cups of lemon juice. Continue reading "Hannah’s Lemonade"