The Yellow Apron

Creating recipes for everyday.

Friday, October 30, 2020

Navy Bean and Artichoke Casserole

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  I was feeling guilty about eating more meat than usual and went in search of a bean casserole.  Don't Google "bean casserole...
Tuesday, October 27, 2020

Turkey-Meatball and Spinach Soup

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 I was going to call this "Sphere Soup" because that's how I was thinking about it, but a dish should really be named after it...
Saturday, October 24, 2020

Oatmeal Scotchies

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 I don't have a chocolate chip cookie recipe on this blog because I use the Tollhouse one and anyone can look it up.  I bought Nestle b...
Wednesday, October 21, 2020

Tomato-Basil Socca

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  I was making space in the freezer and found the last little bit of a bag of garbanzo bean flour.  Yes, I keep it in the freezer.  I keep j...
Sunday, October 18, 2020

Pumpkin Pancakes

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As much as I rant against all the hoarding this year, I kind of hoarded canned pumpkin.  Instead of the one can I usually buy in the Fall, I...
Thursday, October 15, 2020

Roasted Cauliflower Leaves

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After all this time, all my three cauliflower plants have put out is leaves.  The healthiest is growing leaves two feet long, green, and lus...
Monday, October 12, 2020

Kohlrabi Fritters

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So, sometimes I Google random recipe ideas, not expecting anything.  There are quite a few recipes for these out there!  A less-starchy alte...
Friday, October 9, 2020

Pickled Celery

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After attempting to use up my celery in various ways, I went in search of preserving methods.  Turns out you can't boil-bath can it.  Th...
Tuesday, October 6, 2020

Cantaloupe Frozen Yogurt

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 I kind of made this one up on the fly.  I had half a quart of plain yogurt and cantaloupes were 49¢ each.  Add a bit of mint from the gar...
Saturday, October 3, 2020

Preparing for Round 2

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I'm really hoping that 2020 has already thrown its worst at us.  But just in case... There's a chance there could be some civil...
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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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