• Created on 12/12/08 by Mothering Editorial

I was talking to a young woman recently who had been cooking for years, but didn't feel confident making a good pot of rice. I remember how many years it took me to get rice right and now it has become a comfort food. When I feel out of sorts or off balance, I go back to rice and veggies. Here are several different ways to enjoy this hearty combination.Rice 1. Some people like to eat long grain rice in the summer and short grain rice in the winter, but I prefer organic short grain brown rice all year round. You can save money by buying rice in bulk from... read more

• Created on 12/12/08 by Mothering Editorial

By Peggy O'Mara Here's a great barbecue sauce for tofu, tempeh, chicken, pork or beef. Amounts are only approximate, as you should make this to suit your own taste. Slather liberally on the tofu, tempeh or meat and baste often.2 cups Heinz Chili Sauce or ketchup of your choice½ onion, finely chopped 5 garlic cloves pressed 2 Tablespoons lemon juice 1 teaspoon soy sauce 1 Tablespoon honey Dash of Worcestershire sauce 1 teaspoon dry mustard Dash of paprika or cayenne pepper 1 Tablespoon horseradish sauce 3 to 5 jalapenos, chopped finely Salt and pepper to taste Heat... read more

• Created on 9/21/10 by Mothering Editorial

Turkey Vegetable Soup3–4 Stalks of Celery4–6 Carrots1 Whole Onion3 cloves garlic2 Cups Green Beans1 Can of Tomatoes or Tomato Sauce2 Cups Corn2 Cups Cooked RiceTurkey Carcass Pumpkin Bread2 Eggs1/3 to 1/2 Cup Maple Syrup1 1/4 Cups Pumpkin (cooked mashed)1/2 Cup Oil1 tsp. Baking Soda1/4 Cup Plain Yogurt or Buttermilk1 3/4 Cups + 2 tbs. Whole Wheat or Spelt Flour1 1/2 tsp. Pumpkin Pie Spice1/2 Cup Walnuts (chopped) White Bean and Kale Soup2 Cups Kale (chopped)1 tbs. Extra-virgin Olive Oil2 Large Cloves Garlic3 Cups Cooked Cannelloni Beans2 1/2 Cups Stock1 tbs. Tomato... read more

• Created on 8/26/10 by Mothering Editorial

Joaquin's Lunch Box from Cookus Interruptus Great lunch box tips from Jane of Cookus Interruptus. Get the full recipe card and comments on this recipe at the Cookus Interruptus website. read more

• Created on 5/14/09 by Mothering Editorial

1 egg1 1/4+ cups milk (dairy or nondairy) 2 tablespoons oil or melted unsalted butter 1 1/2 cups Multigrain Pancake and Waffle Mix *Recipe link in directionsPreheat griddle or skillet to medium heat. Beat egg and milk together in mixing bowl until smooth. Beat in oil or melted butter. Stir in mix. If mixture is too thick, add additional milk. Batter should spread on griddle but not run. Cook on preheated, lightly oiled griddle or skillet until golden brown on both sides. Makes 6 servings (2 pancakes per serving) Uses Mutigrain Mix recipe locate... read more

• Created on 5/14/09 by Mothering Editorial

By Cathe Olson Vegetarian or vegan, this is rich and delicious on cakes, pies, and fruit crisps.2 cups plain yogurt or 16 ounces silken tofu 1 tablespoon maple syrup 1 teaspoon pure vanilla or almond extract 4 cups sliced strawberriesIf using yogurt, place yogurt, maple syrup, and vanilla or almond extract in bowl. Mix until smooth. If using tofu, place tofu, maple syrup, and vanilla or almond extract in blender or food processor. Blend until smooth. Add a little milk (dairy or non-dairy) if it is too thick. Refrigerate topping if not serving immediately. Variations:... read more

• Created on 12/12/08 by Mothering Editorial

By Cheryl Tallman and Joan Ahlers With just a couple minutes of preparation, you can turn a simple cantaloupe into a fanstastic galactic treat. Add a piece of whole wheat toast and this recipe becomes a terrific meal to start the day.1 medium sized cantaloupe1 2/3 cups of large curd cottage cheese1 Tbsp ground almonds, shredded coconut, or raisins (or a mixture)Drizzle of honeyUsing a large, sharp knife, cut the cantaloupe crosswise into rings. Trim off the rind and scoop out the seeds. Place each ring on a plate and carefully cut the ring into bite-sized pieces while... read more

• Created on 12/12/08 by Mothering Editorial

This is a special presentation of simple, flavorful ingredients.6 ripe tomatoesLarge pot of boiling water2 cucumbers1 cup sour cream2 Tablespoons lemon juice2 Tablespoons white vinegar1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons fresh parsley, finely chopped Lettuce Scald the tomatoes in boiling water for about two minutes. Remove from water, to drain and cool. When they can be handled, slip tomatoes out of their skins and cut a slice from the top of each tomato. Use a small spoon to scoop out center of the tomatoes, discard pulp, and set hollowed out tomatoes... read more

• Created on 12/12/08 by Mothering Editorial

This is a special presentation of simple, flavorful ingredients. It makes a nice dinner dishes for guests.6 medium tomatoes1/2 pound ground beef 1 teaspoon chili powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried oregano2 cups leftover rice 1/2 cup dry bread crumbs 2 tablespoons butter, melted 2 tablespoons waterCut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar,... read more

• Created on 10/5/10 by Mothering Editorial

Enchilada Sauce1 Small Onion1 tbs. Olive Oil2 tsp. Chili Powder1 tsp. Cumin (ground)2 tsp. Dried Oregano2 Cloves Garlic3 Cups Tomato Puree1/2 tsp. Sea Salt Homemade Tortillas1 Cup Flour1/4 tsp. Salt1/2 Cup Cornmeal1 Egg Homemade Refried Beans2 tbs. Olive Oil1 Onion3 Garlic Cloves1 Green Chile1-14 oz. Can Kidney Beans1-14 oz. Can Pinto Beans2 tbs. Cilantro (fresh, chopped)2/3 Cup Vegetable Stock8 Whole Wheat, Corn, or Flour Tortillas1/4 Cup Cheddar or Monterey Jack CheeseSaltPepper White Bean and Corn Chowder1/2 Onion2 tsp. Olive Oil1 Clove Garlic2 Carrots2 Medium Red or... read more