You are currently browsing the tag archive for the ‘recipe’ tag.

Potato Leek Soup

Wow, it’s been a a while since I posted a recipe! I actually made this soup almost four weeks ago– right after the Saturday Farmer’s Market reopened. Everything in this soup was from the farmers market, except for the bacon. Sad to say, that piggy was factory-raised. (I’m currently trying to cut down on my non-organic meat consumption, which has lead to an almost vegetarian state. It’s kind of interesting! Good for my karma and my carbon footprint.)


  • .25 lb bacon, cut into 1″ strips
  • 1 whole leek, sliced thinly (feel free to use the green leaves– they take more washing, but I think they’re tasty!)
  • 4 2-3″ diameter new potatoes, cut into .25″ slices
  • 2-4 cloves of garlic, minced
  • 1 tsp ground dried thyme, or 1 sprig stripped and minced
  • .5 tsp paprika
  • 3 cups water
  • 1 cup yogurt
  • salt and white pepper to taste

In a large saucepan over medium heat, saute the bacon until it starts looking crispy and it has given up most of its fat. Add the leeks and garlic, and allow them to start caramelizing– once they start to look golden around the edges, remove the bacon, leeks and garlic from the pan, retaining the grease. Lightly fry the potatoes in the grease. Once the potatoes start to soften, pour off excess grease and return the bacon and the allium (the leeks and garlic!) to the pan. Allow to cook together for another minute or so, then add the water, seasonings, and the yogurt. Stir to combine. Cover and drop heat to a low simmer. Allow to cook for another 20 minutes or so, until the potatoes are quite soft. Lightly mash potatoes with a fork until they are broken into small pieces throughout the soup. Taste test for salt and pepper.

Serve hot on a cold day, or cold on a hot day. A satisfying soup– the yogurt keeps it from becoming too heavy.


Banana Pancakes“Can’t you see that it’s just rainin’,

ain’t no need to go outside…”

The song “Banana Pancakes” has been stuck in my head all day long. How do I combat it? I make some, of course! But, since it’s Jack Johnson, I added a little twist to make it more interesting.


  • 2 cups AP flour (1 cup mochiko rice flour, .5 cup tapioca flour, .5 cup potato flour)
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 cup milk
  • 2 very ripe bananas, well mashed
  • 2 eggs
  • 2 tbsp brown sugar
  • .5 tsp ground ginger (if you have fresh ginger, grate in a few swipes– careful though, it’s strong!)

Combine wet and dry ingredients in seperate bowls, and then combine by adding wet to dry, and then mixing thoroughly.

Heat a frying pan/ griddle over medium heat. Grease with a little butter (for flavor); dishing out about .33 cups of batter at a time, cook pancakes on the first side until bubbles towards the center of the cakes pop and stay open. Flip and cook side two for about a minute to a minute and a half.

Serve with your favorite fruit, jam, or syrup.

Cheddar Tomato Risotto

I got out of my history class today and said to myself “Well, I’m going to make risotto!” And so I did. Simple as that.

Risotto is a fine food for a rainy day.

(Sorry I’ve been flaky about posting. Midterms suck.)


  • 3 tbsp butter
  • .5 cup finely diced carrots
  • .5 cup finely diced celery
  • .5 cup finely diced onion
  • 2 tbsp tomato paste
  • 3 cups plus 1 cup water
  • 2 tsp salt
  • a few grinds fresh black pepper
  • 1 cup rice
  • 1 cup shredded cheddar cheese

Melt one of the tablespoons of butter in a large pan. Add onion, celery, and carrot and cook over medium low heat until the celery is transparent. Add three cups of water, the tomato paste, and the spices, stirring to thoroughly combine. Allow mixture to simmer until reduced by a third. Add rice, stirring occasionally. Once you start to see the bottom of the pan when you stir, stir constantly from that point on. If the risotto starts to stick to the pan too much, add a splash of water. Keep stirring until it takes on a creamy, thick consistancy and the rice is thoroughly cooked. Add the remaining two tablespoons of butter and the cheddar cheese, and stir to combine.

Serve as a side dish, or as a main course. I had mine with a fresh pear, and called it lunch.

This is a refreshing dish to serve with a spicy meal. Pair with some granola and yohgurt for breakfast.


  • 1 lb of melon, cut into less than 1 inch chunks (honeydew, cantaloupe, or watermelon)
  • the juice of 1 lemon
  • 1tbsp of honey
  • 1/4 cup finely minced fresh mint leaves

Microwave the honey for 20 seconds. Whisking briskly, add honey to lemon juice until thoroughly combined. In a large bowl, toss melon chunks with mint leaves and the honey-lemon dressing. Let rest for at least fifteen minutes before serving.


I promised you crepes ages ago, and I’m finally getting down to posting my recipe up here! I made some just this weekend for my roommate and me. Sorry about the wait, luvlies, but here the recipe is now!

(No pic. Mucho appologies, but we ate them before I could photo them.)


  • 1 cup AP flour (or .33 cup mochi rice flour, .33 cup potato starch, .33 cup tapioca starch)
  • 4 eggs
  • 1 cup milk
  • 1 pinch salt
  • butter (to cook)

Combine wet ingredients and dry ingredients separately, add wet to dry to combine. Ladle off .25 cup portions into a hot buttered round frying pan, and swirl pan to evenly coat the bottom. When edges just start to brown and pull away from pan, flip crepe. Cook for twenty seconds on second side, then transfer to a plate. Roll immediately, or serve with a selection of fillings for your diners to choose from.

If you let this mixture sit, it will get steadily thicker. If you let it sit for more than an hour, you may have to thin it with a little milk.

The rule is roughly 2 eggs per person, with .25 cup milk and .25 cup flour per egg.

Fill with sweet or savory, enjoy hot or cold.

(Don’t you love our classy cutlery?)

A recipe at long last! Actually, I went on a cooking binge this weekend and have several recipes to bequeathe unto y’all. This one here I made for Sunday night dinner. My roommate and I had gone to the Farmers Market (just a few blocks from our dorm! Yay!) and I bought some lovely wild-caught CoHo Salmon. That was the last week they were selling it… But it was so tasty!

Anywho, here’s my recipe for Basil Parmesan Encrusted Salmon.


  • 1 lb fresh salmon
  • 1 cup bread crumbs (I’ve said this before but will say it again for those who are just joining us; crushed gluten-free pretzels make very good bread crumbs)
  • .5 cup shredded Parmesan cheese
  • 1 tsp black pepper
  • .5 tsp salt
  • five large basil leaves, minced
  • 2 cloves garlic, minced very fine

Combine breadcrumbs with seasoning. Rub thoroughly into salmon to create a complete crust over the meat. Allow to rest, at least five minutes. Pan fry over medium heat until both sides are crispy and brown. (About 2-5 minutes per side, depending on thickness of salmon, your preference for doneness, etc. Bread crumbs do help to keep the fish moist, but overcooking is still not encouraged.)

Enjoy with fresh salad, golden fried potatoes, and good company.

I am being perfectly frank when I say that there is nothing I don’t like about Greek food. I love the garlic, the lemon, the cumin, the mint, the onions, the olives, the fish, the eggplant– wait, actually I don’t like the eggplant. Scratch that. There’s almost nothing I don’t like about Greek food.

When I read this wonderful (eggplant free) recipe for soutzoukakia smyrneika by Peter M. on his blog Kalofagas I just had to try it out. So, last night, I thawed up some sausage and made it for dinner, along with a nice big Greek salad and some pilaf. The family loved it. I loved it. Definitely going in my recipe file.

So, what have I got to offer? It can’t compete with this wonderful– if impossible to pronounce– entree, but here’s my recipe for Grecian salad. American style.


  • .33 cup mayonnaise
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 1 tsp anchovy paste
  • 1 sprig of mint, finely minced
  • 2 large leaves basil, finely minced
  • 1 clove raw garlic, finely minced (or more, if desired)

Combine all ingredients in the order that they are listed. Either use immediately or store in a sealed container in the refridgerator for up to three days. Pour over Greek salad, below.




:Salad Ingredients:

  • 4 leaves of red leaf lettuce, torn into bite-sized pieces
  • 4 leaves of romaine lettuce, torn into bite-sized pieces
  • .25 cup feta cheese
  • .5 cup calamata olives
  • 2 tomatoes, sliced
  • 4 inches of cucumber, sliced
  • .25 red onion, diced
  • 1 cup crumbled pita chips (optional)

Toss together in a bowl and dress with Greek dressing (above).

Though it may not be traditional, it’s damn tasty! Enjoy.

{Art graphic at top is belonging to me}

While doing my daily glance over the local newspaper, my gaze stopped dead on this front page article.


Language at gay civil rights forum at issue

Some call the language used by opponents threatening and abusive.

Barb White’s voice broke and as she addressed Tuesday’s forum on a proposed gay civil rights ordinance for Flagstaff.

“I’ve walked the streets of Flagstaff and I don’t feel in danger of harassment, “White said. “I am terrified right now by the intolerance that I am hearing in this room. If there is a better argument for the need for this ordinance to protect my right to be a lesbian and not to be called morally … disgusting, I can’t think of what it is.” More than 100 residents, including White, crammed into a meeting room at the Radisson Woodlands Hotel for the forum, which was being held by the city’s Diversity Awareness Commission. The proposal seeks to add sexual orientation and gender identity to the list of civil rights that are protected in the areas of employment, housing, public accommodations and education.

Pastor Steven Cole, the pastor of Flagstaff Christian Fellowship, said the ordinance would force him to accept a lifestyle he was not morally comfortable with.

“My concern with the ordinance, which I am strongly opposed to, is that it legitimizes what I view biblically as immorality and it gives it the status of special rights the rest of us do not have,” Cole said.

He said he believed homosexuality to be a choice and was unaware of any scientific test proving otherwise.

“Even if it were, it is not right to legitimize a person’s morality and force it on the rest of us who believe it to be immoral,” Cole said. “What if they proved that rapists had high testosterone, would we legitimize rape? I hope not.”

Lisa Rayner, the political chair of Equality Arizona’s Flagstaff Equality Team, said she was disappointed with how the forum was handled by the commission, which consists of citizen volunteers and city staff.

“The experience was abusive. I have never in my life experienced such a repulsive and frightening public meeting,” Rayner wrote in an e-mail. “There was little ability to hold a rational discussion about the ordinance.”

Added Rayner: “The facilitator never stepped in to stop the personal attacks upon the LGBT community. People will not attend public meetings if they know that they will be treated abusively.”


Pastor Jim Dorman, senior pastor for Christ’s Church of Flagstaff, said he just doesn’t believe the ordinance is warranted in Flagstaff.

“My struggle is here in the city, I am not finding the discrimination to the degree that elevates protected status as a solution,” Dorman said.

Dorman said he struggles with abiding by the laws contained in the Constitution while trying to follow the laws he sees in the Bible. He said he has gay friends and noted that some leaders of his church have gay children.

“I don’t know how Jesus would address this,” he said.

Dorman, along with several other members of the public, said they are worried that the ordinance would affect the hiring decisions of local churches and other religious-based organizations.

“I would tell you that results of similar ordinances like these lead to lawsuits,” Dorman told the crowd.


But Pastor Bill Guise of the First Congregational Church of Flagstaff gave an alternative Christian viewpoint to the ordinance, directly challenging previous statements from evangelical Christians quoting the Bible.

“There has been a lot of appeal to the Bible and a lot of appeal to religion and morality,” Guise said. “And I am here to say Christianity for one — and that is my field — is not a monolith. There are many, many, many religious people, and devoutly so, who deeply disagree with this naked religious bigotry against people of different sexual orientation and I am one of them.”

Guise said he understood the perspective of the evangelical Christians in the audience, saying he was raised in a conservative, fundamentalist family.

“Y’all going to hell, as far as they are concerned,” he said.

He said that after getting degrees in philosophy and theology, he couldn’t live with the apparent hypocrisy toward the LGBT community. He said many profess to love everyone but will condemn them for their sexual orientation.

“As a person of faith, I am alarmed and I am outraged that there are those who will say that because, in my opinion, you choose to be ‘x,’ I therefore stand in condemnation of you but I love you anyway,” Guise said.


The forum Tuesday night was the first of three set up by the commission to discuss the ordinance.

The two other scheduled forums will be held at Thomas Elementary School on Sept. 20 and at Flagstaff Athletic Club East on Oct. 1.

The Flagstaff City Council is expected to review the proposed ordinance later this fall after the commission has completed its own review and forwarded its comments to the council.

J. Ferguson can be reached at 556-2253 or

On the Web

–Read the proposed Flagstaff ordinance as drafted by Equality Arizona here:

–Read Tucson’s current Civil Rights ordinance here:


Pardon me, did Pastor Cole link the protection of GLBT rights to the legitimization of rape?

“My concern with the ordinance, which I am strongly opposed to, is that it legitimizes what I view biblically as immorality and it gives it the status of special rights the rest of us do not have,” Cole said.

And what ever happened to the separation of church and state? Objections based entirely on religion are all that stand between the GLBT community and an equality of treatment. To make a statement comparatively extreme to that of Cole, granting the protection churches are asking for from what they view to be “morally offensive” is equivalent to denying rights to non-whites because a group of White Supremacists insists that it offends them morally. As a gay female, I’m sorry if my desire for the protection of my basic human rights offends you; self-blinded religious bigotry offends me!

Pastor Jim Dorman objects to this legislation because he feels that in Flagstaff he’s “not finding the discrimination to the degree that elevates protected status as a solution,” Well, our quiet little mountain town hasn’t had many problems with racial discrimination lately, why don’t we do away with that clause? Or is it that passing an addendum to the Ordinance is just too much trouble? Lets just wait until a major civil rights violation occurs and the city counsel has no way to protect the individual. If I may wax metaphorical, isn’t that like waiting until the boat’s sinking to see if the life preservers work, or even if they are in the boat?

Equality Arizona is not asking anyone to change what they believe in– all this change entails is a government protection against discrimination for sexuality, just as one exists for race, age, gender, or creed. Why should this simple proposal incur such a wave of abject hostility?

To quote the noted activist and pastor Dr. Martin Luther King Jr. “Injustice anywhere is a threat to justice everywhere.” What will be denied us once the government bows to religion in this case? Will books be discretely removed from our libraries because they are deemed “morally offensive”? How about the media? The line must be drawn somewhere; we as a democracy can’t simply pick and choose which rights we will defend and which we’ll toss to the wayside. Acclimation to inequality is a dangerous game– it drugs our senses against what normally would horrify us. We need to wake up.




On an unrelated note, here’s a recipe for gluten-free pancakes as I made them this morning for our German Servas guests. I personally think these are as good, if not better than glutinous pancakes.


  • 1.5 cups gluten-free baking mix (1.5 cups AP flour + .5 tsp baking powder)
  • .5 cup milk
  • 6 eggs
  • 1 tsp sugar
  • .5 tsp salt

Combine dry and wet ingredients in separate bowls. Add wet to dry, stirring only as much as is necessary to fully integrate the two. Cook quarter cup portions of the batter on a hot griddle until bubbles pop and stay open towards the center of the pancake. Flip and cook for another minute on the reversed side.

Serve with jam, syrup, and a healthy dose of moral indignation.

I made this dish, along with some lovely saffron-lemon mashed potatoes, for lunch on Sunday. Very good reviews all around.

(I have a photo! It’s a nice photo, too! But my computer is being evil at the moment and won’t let me upload it…)


  • four large firm fleshed apples, cored and peeled
  • 1 leek, chopped
  • .33 lb bacon, chopped
  • 1.5 cup cabbage, chopped
  • 1 sage leaf, finely minced (roughly 1 tsp)
  • 1 sprig thyme, finely minced (roughly .5 tsp)
  • .5 cup white wine
  • salt
  • fresh ground black pepper

Preheat your oven to 375 degrees Fahrenheit.

In a large pan, fry your bacon until it is almost crisp and has given up most of it’s fat. Add the leek and cabbage and fry in the bacon grease until they are mostly cooked. Add the wine and the herbs and cover. Simmer, stirring occasionally, until the wine is completely reduced. Salt and pepper to taste

On a baking try, stuff each apple with a quarter of the dressing. (If one quarter doesn’t fit, do not force it! You could break the apple and have a jolly mess. Instead, just lay the leftover dressing around the base of it’s respective apple.) Bake for 30-35 minutes, until the apples are fork-tender.

Either serve one per person as a side dish, or two per as an entree. Very good with other veggies, and with rice or potatoes.

In an effort to channel my inner Nick, I decided to try my hand at a beloved childhood dish that I’ve never had much of a  fondness for: lasagna. That was about as much as my inner non-conformist could take, so I let her choose the filling for my creation. The result? A dual colored lasagne featuring white sauce with pears, red sauce with bacon, and a whole lot of parmesan cheese. I guess I have a thing for incorporating sweet fruits into savory dishes. It sounds very strange, I know, but the combination is actually very tasty.


  • 2 cups white sauce with thyme (recipe to follow)
  • 2 cups red sauce
  • 2.5 cups shredded Parmesan cheese
  • 1 lb bacon, chopped into squares .5″ in width, fried and drained
  • 3 ripe pears, peeled and sliced thinly
  • lasagna noodles, dimensions to fit your pan and enough for 3 layers (DON’T COOK THEM! Dry noodles are easier to work with and they cook thoroughly during the baking process.)

Preheat the oven to 375 degrees Fahrenheit, and grease a 6x10x3 inch baking dish. (You really can use any baking dish with dimensions close to this, you just might need more or less of the ingredients.) Using one half of the white sauce, make an even layer on the bottom of the dish. Top this with a quarter of the Parmesan. Layer on one row of lasagna noodles. Layer 2: one half of the red sauce in an even coat, one half of the bacon, another portion of the parmesan, a layer of noodles. Layer 3: one half of the remaining white sauce, the sliced pears (if you don’t use them all, don’t worry), a portion of the parmesan, the remaining lasagna noodles. Layer 4: the rest of the red sauce, the rest of the bacon, the rest of the parmesan.

Using a piece of tinfoil, cover the dish. Bake for 60-70 minutes, until the noodles are cooked and the cheese is brown and bubbly. If the noodles are cooked before the cheese bubbles to your satisfaction, you can place the pan under the broiler for a few seconds.

Let stand for at least 15 minutes before serving.




:Ingredients for White Sauce:

  • 1 cup sour cream
  • 1 cup milk
  • 1 tsp corn starch
  • .5 tsp salt
  • 1 tbsp fresh chopped thyme
  • a few grinds black pepper

Combine all liquid ingredients and the corn starch in a small saucepan. Place over low heat and whisk until thickened. Remove from heat and continue whisking until cooking process has halted, to avoid lumps forming. Add seasonings and combine.

Very good on pasta or fresh veggies as well as in the Lasagne Moderna.