The Freelancer’s Cookbook: Bryan & Judy Glass’s Shepherd’s Pie

For today's The Freelancer's Cookbook, Bryan JL Glass (Furious, Mice Templar) and Judy Glass have shared their recipe for Shepherd's Pie. As stated within their recipe, it has vegetarian and vegan options available as well! SHEPHERD’S PIE INGREDIENTS: 5-6 medium potatoes, scrubbed, peeled, and cut into chunks ¼ cup milk, plus more as needed 3 … Continue reading The Freelancer’s Cookbook: Bryan & Judy Glass’s Shepherd’s Pie

The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa

SRIRACHA CHICKEN WITH CILANTRO LIME QUINOA INGREDIENTS: Chicken breast Sriracha Quinoa Lime juice Cilantro Chicken stock Garlic salt INSTRUCTIONS: Heat pan and grill the chicken, adding sriracha to your liking the first couple of flips, just to seal in flavor. Then cook as normal. Add salt and pepper to taste is desired. Boil 2 cups … Continue reading The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa

The Freelancer’s Cookbook: Tuna and Noodles Robbins by Trina Robbins

TUNA AND NOODLES ROBBINS INGREDIENTS: (You should always keep the following ingredients on your kitchen shelf. They’re handy for if you want to cook but can’t bear to stand on line at the supermarket check-out counter.): Can of tuna in water. Can of cream of mushroom soup, cheap brand from Safeway or Lucky’s or whatever … Continue reading The Freelancer’s Cookbook: Tuna and Noodles Robbins by Trina Robbins

The Freelancer’s Cookbook: Mediterranean Quinoa Salad

This is my inexpensive Mediterranean Quinoa Salad recipe that I fall back on a lot and it's vegetarian-friendly too. It's a modified version of a recipe I learned from Nutritionist Karen Lamphere, MS, CN who is based in Edmonds, Washington. Her version featured more expensive ingredients including pine nuts and currants along with a dressing, … Continue reading The Freelancer’s Cookbook: Mediterranean Quinoa Salad

The Freelancer’s Cookbook: Fried Garlic Salmon by Antony Johnston

Today's recipe Fried Garlic Salmon with a Couscous and Feta Salad. Fried Garlic Salmon with a Couscous and Feta Salad Cooking time: 20-25 mins Serves: 2 INGREDIENTS: 2 x Salmon fillets, skin on 1 x Sweet pepper, sliced 4 x Shallots, sliced 4 x Chestnut mushrooms, sliced 6 x Vine cherry tomatoes, halved 2 x … Continue reading The Freelancer’s Cookbook: Fried Garlic Salmon by Antony Johnston