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Cookery is a juggling act between time, money, and skill. With several hobbies competing for my limited spare time, cooking method often determines what I make. Therefore, on the left side: recipes by cooking method. On the right side, the index of food by name. Keep up with a FREE subscription to the BABA YAGA newsletter.

Recipes by Method

One-Pot Wonders

Slow Cooker Standards

Slow Cookers are also known as Crock Pots. All crockpots are not alike! Some cook twice as fast as others. Use the time instructions in the following recipes as GUIDELINES only; pay attention to what YOUR crockpot does the first time you cook each recipe.

Family recipes

Kitchen Medicine

Cast Iron Cooking

  • Do not subject the cast iron pots to sudden changes of temperature; they may warp or crack. Heat and cool gradually.
  • Acidic foods, like tomatoes, can be cooked in cast iron AFTER seasoning is well established.

Cast Iron Maintenance

  • Hand wash by hand with mild soap or none at all.
  • Dry ASAP
  • Rub with a light coat of vegetable oil after every use, preferably while pan is warm.. Olive oil and butter are NOT recommended.
  • If it rusts: scour the rust wth steel wool, rinse and dry, rub with a little vegetable oil
  • Lots of rust? Re-seasoning instructions at Lodgemfg.com

Rolling dough

"Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling."

Peeling Eggs

Instead of boiling fresh eggs, you should STEAM THEM! All you do is use a vegetable steamer or a double boiler. Fill the bottom with some water and heat to boiling. Add your eggs into the upper basket, cover, and steam for 20 minutes. After cooking, immediately put the eggs into ice cold water to cool.

References

Now THIS is a blog! Five O'Clock Teaspoon, cultural perspectives on the art of cookery.

Shade-tolerant Vegetables

  1. Kale
  2. Scallions
  3. Beets
  4. Parsley
  5. Spinach
  6. Carrots
  7. Cilantro
  8. Turnips
  9. Chard
  10. Lettuce
  11. Arugula
  12. Garlic
  13. Potatoes
  14. Mustard Greens
  15. Bok Choy

Index

Baked Macaroni

Beverages: Tea, Punch, Smoothies, Alcohol-Enhanced

Biscuits

Bread

Boston Brown Bread, steamed in a slow cooker with special pan.

Brownies

Cabbage: Stuffed Cabbage

Cakes: I have read of folks baking cakes in an electric skillet. The cake does not brown but it does cook through.

Chapatti and Hummus

Cheese Macaroni in a Crockpot

Chex Mix

Chili

Cookies:

Cornbread as a Waffle

Crackers

Dips

Herbs, Spices and Seasoned Salts

Hummus

Gelatin:

  • Broken Glass Jello
  • Gelatin: excellent source of protein, but there is no plant sources. Kosher beef gelatin is considered a high-grade source. One tablespoon gells one pint of liquid. It is frequently dissolved in cold water and then hot water is added, stir until dissolved, but that is not a hard-and-fast rule.

Irish Brown Bread

Lasagna

Meat, Braised

  • Brisket
  • Corned Beef
  • Meat Loaf
  • Roulades
  • Stew

Meatloaf with Veggies

Moroccan Vegetable Stew

Muffins

Omelet

Pancakes and Waffles

Panini

Pasta recipes

Pasta Stoup (with vegetables and chickpeas)

Pesto and Pasta Salad for Christmas Eve.

Potatoes

Quick Mix

Ravioli

Rice Pudding

Salad

Scones and Sodabread.

Soup

Spaghetti Un-Casseroles

Spanish Rice


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Last updated June 2016
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