Mushroom Barley Soup (perfect for a meatless Monday)

I hope you enjoy this heart warming and heart healthy mushroom barley soup. It’s a vegetarian soup that satisfies like a beef stew. The meaty texture of the mushrooms, chewiness of the barley and richness of the broth will convince any meat lover to go meatless, at least once this week.

Labneh (yogurt cheese)

I learned about strained yogurt many years ago at one of my earliest cooking classes. We did not call it Greek yogurt or Labneh, but rather yogurt cheese or yogurt cream cheese. Labneh is a Middle Eastern strained yogurt. It is similar to Greek yogurt (which is also strained yogurt) but because labneh is strained…

No Cream Creamy Zucchini Soup with Fresh Tarragon

If you still have zucchini from your garden or farmers market, try this delicious zucchini soup from Ellie Krieger. The creaminess is not from cream but from a secret ingredient, cannellini beans. The beans not only make this soup dairy-free, but they give it a boost of fiber and protein. I love the slight licorice…

5-Minute Sticky Toffee Pudding (in a mug)

My daughter studied in London for a semester so this dessert became one of her favorites. She introduced it to me and  it’s now one of my favorites too. When I came across this 5-minute version, made in a mug, I couldn’t resist. I’ve been experimenting with different versions of mug cakes but many come…

Super Easy Homemade Granola (you’ll never buy it again)

Making granola has not been a top priority of mine. There are so many brands and varieties to choose from, it never seemed worth the effort to make my own until I watched an episode on granola from America’s Test Kitchen (remember, I’m a cooking nerd). So I gathered the ingredients (oats, brown sugar, maple…