Roaming the grocery store one day, Andrea tried a sample of their purple cabbage salad. She liked it so much, that she asked if we could please buy some for lunch. We told her to get some.
Later, we attempted to duplicate the recipe. The dressing is the not the same, but we get many compliments on this very easy recipe.
The ingredient amounts are not exact. Adjust them to your liking. Adding warm honey mustard sauce is great too.
Home made noodles are much better than store bought. They take a little extra time but are easy and very good. We always use a noodle maker since we have one, but rolling the dough by hand does not take a lot of time.
While the recipe says to let the noodles dry, you can cook them right away if you want. They are excellent with butter and garlic, with your favorite sauce or in chicken broth.
For colorful variety, add some pumpkin puree or spinach to the dough. You will need to add extra flour, but the different colors and taste is fun.
The first time I remember ever having these was for our wedding rehearsal dinner. We have enjoyed them often over the years.
Simple, but very good!
While any asparagus works, the thinner, less woody stalks taste the best.
A simple dish we learned in Swaziland. It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells. Great served with vegetable stew.
If you have leftovers, reheat the next day for breakfast. We enjoy it with butter and maple syrup.
We found hazelnuts on a very good sale and we wanted to make something like “Nutella”. Researching ideas, we discovered how easy it was to make our own.
This recipe is slightly crunchy since the coconut sugar does not dissolve well. We have tried warming up the coconut oil and mixing them before adding to the hazelnuts and that helps some.
