Moved to a New Kitchen: peachykeengreen.com

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Notice that blog has moved

Please change your bookmark to: peachykeengreen.com

Just as a recipe evolves, so has this blog. I bought the domain name peachykeengreen.com, exported this blogger site, redesigned the site using hugo, moved the pages to github. This gives me more features, control, and automation ability. 

Please change your bookmark to: peachykeengreen.com

I'll be blogging there going forward. What this means for you:

- Future Recipes: Will only appear on the new site, peachykeengreen.com

- Archives: You can browse past favorites at the new location too! 

- Improvements: The search works much better! It's faster. There is also a "Random" button!

Someday I'll probably pull this blogger site down. But not for awhile yet; at least a year.

Thanks for cooking with me! See you at my new place.

Popular posts from this blog

Homemade Electrolyte Powder

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Larry plays tennis most weekends, and looked into making electrolyte powder to mix into his water bottle. He adapted this electrolyte powder recipe to make a small jar, which lasts him about 10 months when used once a week. It's a gazillion times cheaper than pre-made powders, and has all the essential contents.  Makes about 40 large bottles (24-oz) of electrolyte water. Ingredients (We used a scale to weigh the powders. The tsp conversions below are estimates; you may want to double check if you're not using a scale.) 83 grams sea salt (about 10 tsp any sea salt ) 11 grams potassium chloride (about 2.25 tsp  Nu-Salt ) 36 grams magnesium citrate powder (about 12 tsp NOW Mg ) 1/3 C sugar (or more to taste) Flavoring (optional): lemon, lime, cranberry or other fruit powder, etc. Instructions Combine sugar, salt, potassium, and magnesium powders in a pint mason jar and shake well. To make an electrolyte drink, place 1 teaspoon electrolyte powder in 24 oz (4 cups) water and ...
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Whole Wheat Bread

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When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again.  Notes: 1/4 tsp yeast is enough for slow rise white; Robert suggested 1/2 tsp for heavier whole wheat bread, or even1 tsp yeast if you want to try shorter rise time (e.g., 10-hour instead of 18 hr). He also adds some flax meal and tries a mix of a few different flours. Ingredients 3 C flour: at least 1/2 C white or oat, rest whole grain; for example: 1 C white flour (or oat flour) 1 C whole wheat flour 1 C whole wheat or rye 2 T flax meal (optional) 1 T honey (...
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Mushroom White Bean Gratin

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Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C white wine 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
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