The Yellow Apron

Creating recipes for everyday.

Monday, March 29, 2021

Almond - Lemon Torte

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When I was planning my Seder menu, chocolate for dessert just sounded too heavy.  So I found this fruity cake that met the requirements.  I...
Friday, March 26, 2021

Lamb Risotto

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This is what I chose to do with this year's zeroa (lamb shank) meat.  I had one recipe of rice left in the bag of arborio I bought when ...
Tuesday, March 23, 2021

Loaded Baked Potato Soup

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Last of the 5 lb bag of potatoes.  One of them was starting to sprout a bit.  Also took care of some of the bacon in the freezer and half a ...
Saturday, March 20, 2021

Spinach and Lentil Curry

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While I am once again getting regular paychecks, I'm still working through items in the pantry to prepare for Passover.  Less to pack up...
Wednesday, March 17, 2021

Paneer

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  The first time I decided to make palak paneer , I couldn't find the cheese.  I postponed the dish until I did find some.  More recentl...
Sunday, March 14, 2021

Prepping vs Hoarding

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Day One of the Blog It's time for the annual Passover cleaning and sorting of the pantry, fridge, and freezers.  It only takes one day, ...
Thursday, March 11, 2021

Gnocchi for Passover (GF & Vegan/Pareve)

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I bought a 5 lb bag of potatoes, even though I only needed about 3 lbs.  It was still cheaper than the per-pound price, and I wanted smaller...
Monday, March 8, 2021

Applesauce for Canning

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I haven't bought canned applesauce in a long time.  I don't really use much at once, and the rest just goes bad.  I suppose I could ...
Friday, March 5, 2021

The Wall of Spices

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If you've followed my blog for a while, you've witnessed my periodic overhaul of my spice cabinet .  The main problem is that I have...
Tuesday, March 2, 2021

Chocolate Banana Cream Pie

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  This started as a way to put something into a store-bought graham cracker crust.  Because I still have way too much in my pantry.  I'v...
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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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