I have a new series on TikTok/Reels called Unconventional Cooks, where I make a dish using unconventional ingredients or ingredients that have fallen out of favor in modern times. This recipe falls into the latter category. Barley was the number one grain source for thousands of years. It's still the fourth most produced grain in… Continue reading Barley and Mixed Mushroom Skillet
Category: vegetarian
Mushroom and Leek Linguine
It's been a great morel season in Oklahoma this year. I've been a morel hunter for the last three years (longer than that if you count not finding any) and this has been my best year yet. So far, I've foraged 145 morels weighing about 4 pounds total. I would've gotten more, too, if I… Continue reading Mushroom and Leek Linguine
Boursin Stuffed Mushrooms
My all-time favorite appetizer is probably stuffed mushrooms. Crab-stuffed mushrooms were one of the first recipes I ever blogged about. My aunt had made them for a Christmas Eve party one year and I fell in love. Those little fungi stuffed with crab and cheese were delicious. Absolutely delightful. A bite of heaven. Too bad… Continue reading Boursin Stuffed Mushrooms
Stuffed Mushroom Casserole
One of the first appetizers I ever made was stuffed mushrooms. I made the crab-stuffed version first. I think I burned the tops a little bit because, well, I didn't really know what I was doing. I've made the cheese-stuffed versions, too. I think I like those more than the crab-stuffed ones. They're a little… Continue reading Stuffed Mushroom Casserole
Veggie Orzo Salad
I've got a smorgasbord of pasta in my pantry right now. A lot of the recipes I've been cooking lately call for just a few cups of pasta, so I end up with half-empty bags and boxes on the shelf. I've used one 16-ounce box of orzo twice now, and there's still some pasta left!… Continue reading Veggie Orzo Salad
Portobello Mushroom Burgers with Dill Mayonnaise
I'm a big fan of burgers that aren't made of meat. My husband and I buy big packs of Beyond Burgers from Costco frequently. I also love bean or veggie burgers ala the 90's/early 2000's. My mom used to serve them up every once in a while when I was a kid. One of my… Continue reading Portobello Mushroom Burgers with Dill Mayonnaise
Zucchini, Yellow Squash & Corn Casserole
The corn is poppin' in Oklahoma right now. Corn harvest typically starts the first week of July, and there are some big-time sweet corn farmers here in the state. Some of the best corn can be found in Webbers Falls and McLoud. I was lucky enough to get my hands on both. The corn is… Continue reading Zucchini, Yellow Squash & Corn Casserole
Mustard Green Pesto
My garden is booming right now. May and June are some of the busiest months when it comes to my outdoor plants. My moon flowers are taking over the back flower gardens. My knockout rose bushes are blooming in record numbers. And my little vegetable garden continues to produce. I've found that I'm really good… Continue reading Mustard Green Pesto
French Onion Potatoes
One of the first things to grow in early spring is wild onions and garlic. Wild onions are a delicacy among the tribes in Oklahoma, and their fresh leek-like taste goes great in scrambled eggs. I've got quite a bit of wild onion and garlic growing in my backyard. I haven't been brave enough to… Continue reading French Onion Potatoes
Sweet Skillet Unbaked Beans
Baked beans may seem like a benign summer side dish, but the recipe's roots go back a long way. Baked beans are known to have been prepared as part of Native American cuisine. Once English colonists settled in America, they adopted and adapted the recipe. The version you eat out of a can of beans… Continue reading Sweet Skillet Unbaked Beans