Laura Rebecca's Kitchen

Photo courtesy of Wegmans.com I don’t know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a “super pasta” it’s even a tiny bit healthy! Macaroni & Cheese (adapted from the original recipe) 14.5 oz short cut pasta (elbows, ziti, etc.), cooked […]

Life is so much busier than it used to be. I apologize if this comes across as whining — I don’t mean it to, I’m just trying to re-adjust. My working at Geneseo as Web Communications Manager is the first time in almost a decade that I’ve had a 9 to 5 job (well, 8 […]

Thomas has nothing on me. And certainly nothing on Nicole, who developed this recipe. In the convenience of your own kitchen, you can whip up cinnamon-raisin English muffins — from scratch — in about an hour. (And most of that is sitting around, waiting for the yeast to do its thing.) Your kitchen can be […]

See these things? These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they’re available year-round (if you can find them; I only see them in this area through my CSA or sometimes at the farmers’ market) they’re most abundant in early summer. So what do you […]

Another chick pea recipe! But, this is the last one for a long while because I’m not sure how chickpeas could taste more delicious than in this dish. This recipe comes from Madhur Jaffrey’s classic cookbook, Indian Cooking. I stumbled on it via a discussion on Shapely Prose (linking to this recipe) and, not only […]

What’s with all the chickpea recipes lately? Honestly, I don’t know. I’m just drawn to garbanzos right now. They taste good (or rather, they taste good when you add yummy stuff to them) and they’re high in protein and fiber. And they’re easy to deal with, as in this recipe. Throw them in with some […]

From Dreena Burton’s Vive le Vegan! is a hearty, filling, economical and, most importantly, delicious chickpea ratatouille. If I were Cathy at Not Eating Out In New York I could even figure out the cost of the meal but I’m not, and I’m bad at math to boot. I adapted it slightly, using honey versus […]

My new favorite vegetable to play with is Spaghetti Squash. Slice it open, cook it, shred it with a fork and poof! — strands of squash that look like spaghetti. It’s dead simple to prepare: just slice it in half length-wise, scoop out the seeds, loosely cover each open half with plastic wrap and microwave […]

Our DB hosts this month, Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go, challenged us to make lavash, a type of flatbread, and a vegan dip of our choosing. Although we were given the option of baking the lavash without gluten, I went for gluten. The recipe came together fairly […]

Not that you’d know it by looking at my RSS feed, but I’ve done a lot of canning this summer. I started with blueberry jam, moved on to cherry jelly, and followed that up with salsa. But my favorite — by far — has been dill pickles. Crispy and tangy with a hint of garlic […]