Ingredients: Mix eggs, milk, Parmesan cheese, herb mix, salt, and pepper and set aside in refrigerator. Heat 1 tbsp olive oil in Dutch oven. Sauté the onions until translucent; add carrot and sauté stirring constantly is cooked and a bit dry, about 5-7 minutes. Add garlic (through garlic press) and cook for another minute. Remove
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This is a great slow cooker recipe that the Parson’s Wife and I really like. The original was from a diet cookbook. We’ve played with it, rearranging the proportions of some ingredients, adding ingredients, changing cooking times, and otherwise monkeying with it until we got it like we wanted. Here’s what you’ll need for a
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Welcome to the Parson’s Pantry! Have a seat. Have a cup of tea (or a glass of whiskey). There’s no earthly reason why you should trust me, an Episcopal Church parish priest, to give you cooking instruction or advice. I am simply a home cook. However, I think (and my family and friends tell me)
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