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    You are in: Home / Cookbooks / Lonely Little Recipes
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    49 recipes in

    Lonely Little Recipes

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    3 Reviews |  By duonyte

    A cooking show called the Jazzy Vegetarian just started being broadcast in my area and this recipe caught my attention. This can be used as a main dish salad on a bed of greens or as a sandwich spread. Olives or pickles could be used instead of the capers. I thought it made a really tasty sandwich on whole wheat bread.

    Recipe #493158

    I love my kefir, but need more way to use it. This is something I came up with that Mr Grumpy asked for breakfast again the next day. These are not fluffy pancakes - they are rather dense, stick-to-the-ribs cakes. The multigrain mix I used (barley, rye, oats and wheat) had a bit of chewiness to it even after soaking, which I liked. I forgot the sugar once when making these, and I think the pancakes did not suffer at all, especially if served with something sweet. Serve with maple syrup or a good jam or applesauce.

    Recipe #492387

    This is from Food and Wine, Jan 2011. The original recipe was for deep-frying, something I don't normally do. So I adapted the recipe for the crockpot. This was eaten with great gusto by my picky eater. I know the sodium count is sky-high, but see the note - I used only 1/4 of the total soy sauce shown, which was plenty and which reduces the sodium significantly.

    Recipe #492188

    By chef Leah Eskin in the Chicago Tribune. Non-alcoholic options are given, but, come on - you know you want that bubbly!

    Recipe #491573

    1 Reviews |  By duonyte

    I am always looking for GF recipes that don't require a lot of extra ingredients. This one fits the bill, and I will try it out the next time we have a bake sale. From the blog "My Sister's Kitchen". I've guessed on servings - they are described as fudgy, so smaller pieces may be better.

    Recipe #491541

    I am always looking for ways to use the kefir I make. You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese.But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese. I loved the result - I am still playing around with it, but I think it would work instead of ricotta in many recipes. I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with - the higher the butterfat, the more cheese you will have. Lowfat kefir will make less cheese. And don't discard the whey - use it instead of milk or water in pancakes, quick breads, etc. Or use to water your plants. We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me.

    Recipe #490812

    1 Reviews |  By duonyte

    From a blog called The Bite House. I need to remember to pick up a bottle of dry hard cider next time I'm out and about. The picture on the blog looks particularly appealing. I think this would be delicious with potatoes, rice, barley and a green vegetable. The recipe was rewritten slightly for clarity. Update: I used four chicken thighs, and pretty much all the sauce ingredients and did not cook anywhere as long.

    Recipe #490798

    2 Reviews |  By duonyte

    From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Recipe #462641 . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.

    Recipe #490753

    From Sunset 12/12 issue. I love orange bitters, but did not think you could really make it yourself. I have not tried this yet, but am looking forward to trying. This will keep up to one year refrigerated.

    Recipe #490735

    From Sunset 12/12 issue. I have not tried this yet but it sounds very appealing. It is described as tangy and aromatic.

    Recipe #490679

    3 Reviews |  By duonyte

    This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.

    Recipe #490440

    I came across this recipe while responding to a request in the forums. It came via the the Ask Jan Norris blog, and originally from a post on ChowHound. This pie uses pumpkin sliced as apples, and not as a puree. I hope to make it sometime, as I think I might like it better than the traditional type of pie. I edited the original recipe a bit for clarity. Update:: I've made this a few times and have revised the recipe extensively.

    Recipe #490416

    3 Reviews |  By duonyte

    I was going to make satay but then saw a beautiful pork roast. So I used it to make a roast that was a real hit at home. I used a 5 quart slow cooker for this. If you use a boneless roast or a different size slow cooker, your time will differ. I am guessing the number of servings. The calorie count is off, as you get a lot of bone in that roast.

    Recipe #488573

    From the "Kitchen Cravings" blog. This recipe is adapted from one that called for buttermilk. I love kefir and am searching for more ways to use it. This recipe has the added benefit of make-ahead ease - you can keep the batter in the fridge for up to a week, baking up a few fresh muffins each morning with your choice of jam filling.

    Recipe #488187

    From Chef Cal Stamenov of Bernadus Lodge in Carmel Valley, CA. A great way to use the lovely tomatoes from your garden.

    Recipe #487184

    1 Reviews |  By duonyte

    A fool is a dessert where a stewed fruit is mixed with whipped cream. This recipe gets an extra zing from two types of ginger. From Prep/cooking time does not include the chilling.

    Recipe #486304

    1 Reviews |  By duonyte

    Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

    Recipe #486236

    From Chef Leah Eskin, published in the Chicago Tribune. What a fun way to dress up ice cubes. I've put the ingredients for just one drink - the number of ice cubes you make is up to you.

    Recipe #481963

    I've been experimenting with kefirs and wanted to make a non-dairy one for a friend who is lactose intolerant. (Kefir is nearly lactose-free, and some lactose-intolerant people can use it in modest quantities). I did a little research, found a lot of inconsistent and conflicting information. So I just plunged ahead and was very happy with the results. I've only used it for smoothies, but I think it would also make great pancakes or fruity type quick breads.

    Recipe #481207

    1 Reviews |  By duonyte

    This bread is traditionally strewn over the table. From the Junior Worldmark Encyclopedia of Foods and Recipes of the World. Times and servings are estimated.

    Recipe #480044

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