Vegetable Barley Soup

Vegetable Barley Soup Recipe (Vegan!)

It’s raining again.  That’s typical for spring in the Pacific Northwest.  We really have two seasons, rainy and summer.  I’m so anxious for my vegetables to grow and it’s tough … Read more

Turkey Barley Soup Recipe

This is one of the cheapest soups you can make!  Using the leftover turkey carcass from your Thanksgiving or Christmas dinner to make turkey stock, and filling the soup with torn up turkey scraps makes this very affordable.  Add in some really low cost ingredients like barley, carrots, celery and peas and you have a hearty winter soup recipe that will help your budget last until you pay off the Christmas debt!

Read more

Beef Asian Lettuce Cups

I had some ground beef to use up the other day, but wanted a light lunch that wouldn’t make us feel stuffed.  I decided to make lettuce cups, a treat my friend’s mother used to make for us when I’d come over.  My friend’s mom is Thai, Filipino, and Chinese, so I wasn’t sure what culture the lettuce cup recipe comes from.  I tried doing some research but found similar recipes for both Thai lettuce cups and Chinese lettuce cups.  I decided that, like most foods in Hawaii, it’s the result of a myriad of cultures living and eating together.  So I’m calling them Asian Lettuce Cups.

Read more

Simple Seafood Chowder and I’m off to Mexico!!!

This time of year in Washington, I want hearty warm meals like soup, stew, and chowder.  Some of my stew recipes simmer for hours to reduce and thicken, so I make a huge batch that I can freeze for a quick meal later.  But sometimes I want something right away and don’t have any in the freezer.  That’s when my seafood chowder steps up to the plate.  This is such an easy seafood chowder recipe, and totally satisfies that heartiness craving.

Read more

Kapakahi Jamabalaya (It’s all mixed up)

The last time we were in Sam’s Club they had a 12 pack of organic andouille sausage for only $6.  I got really excited since I’ve recently discovered that organic pork doesn’t make me sick, and it was so cheap and could feed us for several meals.  I put most of them in the freezer but saved some out to play with.  I began surveying our fridge and pantry and decided to make jambalaya.  In case you didn’t know, Jambalaya is a Creole dish from Louisiana.  I believe it’s influenced by both Spanish and French cuisines.  It started as an attempt to make Paella with what ingredients were available.  I call mine Kapakahi Jambalaya because it’s created with what ingredients I had on hand and in no way authentic.  Kapakahi means “mixed up” in Hawaiian.

Read more

Skip to content