Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration. This is part of our 1,000Continue reading “Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments”

Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments

Here’s another favorite recipe to make with fresh berries. Waffles originated in Belgium and are now enjoyed around the world. The process is not that different from making pancakes, but you’ll need a waffle attachment for your griddle, or a waffle maker. It’s a wonderful weekend treat! This is part of our 1,000 Food Experiments to createContinue reading “Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments”

Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments

Deviled eggs originated in Italy, with the word “deviled” being used to mean spicy or with zest. This version of the recipe isn’t too spicy, so it’s a friendly finger food for kids of all ages. Thanks to Tim for making them for us. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments”

Sunday Brunch Quiche: #99 of 1000 Sustainable Food Experiments

A savory breakfast is a nice change around here. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though. Inspired by an Esalen recipe, it’s a flexible pastry and egg dish that can work nicely with a variety of your favorite meats, cheese, or veggies. Feel free to adapt toContinue reading “Sunday Brunch Quiche: #99 of 1000 Sustainable Food Experiments”

English Muffins (from scratch): #73 of 1000 Sustainable Food Experiments

My husband requested and helped with this fun English muffin project. I didn’t know that you cook them on a griddle like pancakes before they go in the oven! The whole thing only took about 2 hours, which is quick for home-baked bread. This is part of our 1,000 Food Experiments to create sustainable meals for ourContinue reading “English Muffins (from scratch): #73 of 1000 Sustainable Food Experiments”

Mushroom Avocado Cheese Omelets With Bacon: #43 of 1000 Sustainable Food Experiments

I only know two ways of cooking eggs: scrambled and hard-boiled. Fortunately, my husband is a more accomplished egg chef than I am. He can whip together an amazing stuffed omelet for a weekend breakfast, while making it look super easy. Feel free to put whatever toppings you like inside, as long as they’re pre-cookedContinue reading “Mushroom Avocado Cheese Omelets With Bacon: #43 of 1000 Sustainable Food Experiments”

Omelette Aux Fines Herbes: #14 of 1000 Sustainable Food Experiments

A straight up French omelette can make a delicious breakfast, lunch, dinner, or snack. Super simple once you get the technique down. All you need is a few eggs, a little butter or oil, and whatever herbs and spices you have on hand. Enjoy! This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Omelette Aux Fines Herbes: #14 of 1000 Sustainable Food Experiments”