Category Archives: Recipes

I realize our goal is to eat as close to the land as possible and should really avoid boxed mixes, however once in awhile I do use a boxed cake mix. My Lemon Poppy Seed Muffins are one example and this delicious cake is another. I found this recipe years ago in the Nantucket newspaper. I’ve been making it ever since and it’s always a hit. One of these days I’ll modify the recipe to have the whole thing be from scratch but it the meantime I will continue to use the recipe as is.

Nantucket, prudent living, cake

Nantucket Welcome Cake ingredients

4 eggs
¾ cup oil
¾ cup apricot nectar (if you can find the small cans they are just right)
3 tsp almond extract
1 package yellow cake mix
¾ cup powdered sugar
1 lemon (the juice and the rind)

Beat the eggs, oil, apricot nectar and almond extract into the cake mix using an electric beater. Beat for about three minutes or until all the lumps are gone. Pour into a lightly greased and floured tube pan. Bake at 350 degrees for 45-50 minutes. Let stand for 10 minutes.

Mix together powdered sugar, lemon juice and lemon zest. Remove cake from pan and while still warm glaze the top with the powdered sugar-lemon mix.

cake, desserts

Nantucket Welcome Cake


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Bonus Recipe for Good Friday!

I first tasted this unusual casserole while enjoying a meal at my mother-in-law’s house. It was delicious and she was gracious enough to share the recipe with me. I decided it would be good recipe to share just before the Easter weekend, as it would be perfect with a ham. I made it recently and served it with fish and it was amazing. As you can see from the photo we almost finished it up before I had a chance to take a picture.

½ cup sugar
3 Tbsp flour
3 eggs
20 oz can crushed pineapple, unsweetened
4 slices of bread, cubed
1 stick butter, melted

Combine sugar, flour and eggs. Add pineapple with juice.

canned pineapple, casseroles, recipe

Crushed pineapple.

Place in a buttered casserole. Pour melted butter over the cubed bread and stir to mix well.

casserole topping, prudent living

Cubed bread to top casserole.

Top casserole with the bread crumbs.

Bake 350 for one hour. Serve with your main dish.

home cooking, pineapple, bread

Casserole just about finished!

Casseroles, Easter

Momar’s Pineapple Casserole








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It’s still not quite spring here in Vermont and a bowl of soup tastes really good on these cold spring days. Having some extra spinach in the fridge that I didn’t want to go to waste led me to make this delicious soup this week. It is a quick easy soup that goes together well. I think it is the only soup recipe I have that uses steel cut oats.

2 Tbsp butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cup chicken stock
¼ cup steel cut oats
1 ½ cup chopped spinach
2 Tbsp cream
salt and pepper to taste

Melt the butter in a saucepan and add onion, celery and carrots, cook about 2 minutes or until the onions are soft.

vegetables, soup, prudent living

Saute onions, carrots and celery.

Stir in the flour and cook slowly for another minute, stirring constantly. Pour in the chicken broth and the oats and bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the vegetables are tender.soup, canned soup, homemade

oats, soup, recipes

Steel cut oats.








Stir in the chopped spinach and cook for 15 minutes.

spinach, soup

Chopped spinach

Stir in cream and season to taste.

When I make this I sometimes omit the cream, it is delicious either way. The original recipe instructed you to add the oats with the spinach. I have always aded them with the broth so they have longer to cook, this gives the soup a nice creamy texture.

Irish soup. homemade

Irish Yellow Broth

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A few days ago I made some homemade mozzarella and ricotta. Since these cheeses are best used while they are fresh I decided to make another one of our favorite lasagnas, pesto-spinach. I adapted a recipe I found on the web site. I made two small 8×8 lasagnas so I could freeze one. They freeze beautifully.

First make a white sauce:

lasagna, prudent living

White sauce

2 Tbsp butter
¼ cup flour
2 ½ cups dry white wine
1 cup freshly grated Parmesan cheese

Melt the butter in a heavy saucepan over medium heat. Add flour and whisk for one minute. Add milk and wine and whisk until smooth. Cook until the sauce thickens and comes to a boil, whisking constantly.  Remove from heat. Whisk in Parmesan cheese and salt.

For the spinach:
2 Tbsp olive oil
1 1/2 cup chopped onions
4 large garlic cloves, finely chopped
2-10 oz packages of frozen spinach, drained well

Heat the oil in a separate pan. Add onions and garlic.

onions, garlic, saute

Saute onions and garlic.

Sauté until the onions are soft, about 2 minutes. Add the spinach stir until well mixed. Mix in 1 ½ cups of the white sauce.

spinach lasagna

Add spinach to onions and garlic.

For the lasagna:
Lasagna noodles
28 oz of fresh ricotta cheese

ricotta, lasagna

Fresh homemade ricotta

1 cup grated Parmesan cheese
1 large egg
2 cups fresh mozzarella cheese

homemade cheese, mozzarella

Fresh homemade mozzarella

Herb pesto

Cook the noodles according to the package directions. Preheat oven to 350 degrees. Grease a 13x9x2 inch-baking dish (or use two 8×8 pans).

Mix ricotta and Parmesan together. Mix in egg.

Spread ½ cup white sauce thinly over the bottom of the dish. Spread half of the spinach mixture over and sprinkle with1/3 of the mozzarella. Top with noodles and half of the ricotta mixture. Sprinkle half of the pesto mixture evenly over the ricotta. Continue layering with noodles, remaining spinach mixture, 1/3 cup mozzarella, noodles, remaining ricotta mixture and then remaining pesto. Top with the last noodles. Spread remaining white sauce over the top, sprinkle with mozzarella. Cover the dish with a piece of buttered foil.

Bake lasagna until heated through and bubbling at the edges, about 50 minutes. Remove from oven and remove the foil.

Remove foil. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand a few minutes to set up.

Serve and enjoy.

homemade lasagna, recipe box

Pesto Spinach Lasagna


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This recipe is light, quick and easy – and so good! Feel free to use any other vegetable if you are not an asparagus fan.

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 cups reduced sodium chicken broth
¼ cup water
3 Tbsp cornstarch
2 large eggs, lightly beaten
2 tsp soy sauce
½ tsp rice wine vinegar

Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain in a colander. Rinse under cold water, drain and set aside.

green vegetable, soup, prudent living

Boil asparagus in water.

In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes.

Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Gently stir in the soy sauce and vinegar. Add the asparagus and serve.

asparagus, soup, homemade

Asparagus Egg Drop Soup

Makes about 4 servings.

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 Cheap Recipes and Money-Saving Tips

Earlier this week I told you how to store ginger. One of our favorite recipes that uses fresh ginger is another recipe adapted from our beloved Pei Mei’s Chinese Cookbook. You can use any green vegetable such as Bok Choy or broccoli. I use a large shallow non-stick pan to cook this meal and use less oil then the recipe calls for.

1 pound lean beef (flank steak)
15 pieces of scallions
15 slices ginger (quarter large)


½ tsp baking soda
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp water
2 Tbsp oil

Seasoning Sauce:

oyster sauce, sesame oil

Ingredients for seasoning sauce.

2 Tbsp oyster sauce
1 Tbsp water
1 tsp sugar
½ tsp cornstarch
½ tsp sesame oil


1 pound green vegetable (bok choy, broccoli)
½ Tbsp wine
½ tsp salt
1 tsp sugar

Slice the beef very thin into 1” squares, put in a bowl and marinate for ½ hour at least (longer is better). Slice the beef when it is still partially frozen as you can cut it into very thin slices. Then add in 2 Tbsp oil and mix well.

beef, Chinese cooking

Remove any fat and slice beef thinly.

Chinese cooking, beef

Beef in marinade










Boil the green vegetable in boiling water for about 2 minutes. Remove from pan and stir-fry with Tbsp oil, season with wine, salt and sugar, set aside.

green vegetable, broccoli


Heat oil in wok add beef and stir fry until done. Remove beef and drain off oil from pan.

Use another 2 Tbsp oil to stir fry scallions and ginger,

ginger, chinese cooking

Thinly sliced ginger

Chinese cooking, scallions


add beef, stir quickly over high heat, add the seasoning sauce.Beef and Broccoli, Chinese cookingbeef and broccoli, Chinese cooking Stir until thickened and heated through. Add broccoli.







Serve over rice and enjoy!

Chinese cooking, beef and broccoli

Beef with Oyster Sauce

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