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Patty pan egg stack

By the end of summer, I feel like I’ve prepared every single possible combination of vegetables, but they aren’t all used up yet. So when inspiration strikes at this point, I feel positively jubilant.  Patty-pan squash is a ball-shaped summer squash

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Posted in Recipes, Summer

Beef Stew to Warm up with

It is the middle of May and therefore smack in the middle of spring as I write this, but it feels much more like winter with a howling gale and sheeting rain. So I’m in the mood for warming food.

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Posted in Kitchen Economy, Recipes

Mushroom Pasta Bake

I think pasta bakes are much maligned–either as convenience food or as junk food, but really, they need not be either. They can range from simple to complex, low to high carb (think of lasagne), none of which is necessarily

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Posted in Recipes

Oven Pot Roast

Pot roast beef was one of the first meals I ever knew how to cook; I don’t remember learning it, so I must have absorbed it subconsciously in my mother’s kitchen. An electric frying pan with vented cover really comes into

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Posted in Eating seasonally, Recipes

Pheasant Braised with Leeks and Mushrooms

Here is the ‘improvised’ recipe I promised earlier this week, for the tail end of the hunting season. The recipe uses a fair amount of added fat, because game birds tend to be quite lean, and I have chosen to not

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Posted in Eating seasonally, Recipes

Fresh Spinach Soup

You might be surprised to think of spinach as a winter vegetable, but in the temperate climate where I live, I am able to use fresh spinach from the garden year round. I plant something called ‘beet spinach’ every year,

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Posted in Eating seasonally, Recipes

Main Dish Stuffed Mushrooms  

An impressive-looking dish, this is a quick recipe for a light but satisfying meal for two. You could easily adjust it to serve more people for a starter or party nibbles by using smaller mushrooms, and not piling too much

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Posted in Recipes
What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

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