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    It’s Meatless Monday-Roasted Veggie Shepherd’s Pie

    One of my favorite comfort foods is Shepherd’s pie. Sometimes I make it with tofu but the other day I thought about trying a roasted veggie version. Best thing about this is it’s the ideal way to use up leftover vegetables and other items that might be sitting in the fridge and pantry. You don’t have to roast the vegetables for this but I think it makes the flavor more intense and worth it. 3 carrots, peeled and chopped About one cup of chopped celery 2 medium sized onions, chopped 8 ounces of mushrooms, sliced. I used baby bellas because they were on sale Place the vegetables in a roasting…

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    Adding Flavor to Everyday Foods

    Food prices are creeping upwards again which makes me want to get maximum flavor out of all the foods I prepare. Over the years I’ve been experimenting with a few ideas and simple ingredients that are inexpensive- Select One Food Over Another The iceberg variety always seems to be the cheapest lettuce in the produce department. However, once in awhile it’s great to have some variety even if it does cost 20 cents more. Some of my favorites are romaine and red leaf. Another tip is if salad is going to be the main course, go with the lettuce with more flavor. The same goes for parsley. If I’m just using it a…

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