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About Me

I was raised Old Order (horse and buggy) Mennonite with German and Eastern European influences that shaped my palate. My own family enjoys heritage food, as well as vegetarian, plant-based, and global cultural cuisine. 

Contact Me: culturedcountrycook@gmail.com

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March 30, 2018

Also known as “Frances Rohrer Field Day Treat.”

Ingredients:

4 quarts popped popcorn (unpopped kernels removed)

1 pound bag regular mini marshmallows 

1/3 stick butter

1/2 tsp flavored gelatin to color and flavor (optional)

3/4 cup gum drops (I used colored mini marshmallows...

March 20, 2018

Ingredients:

1 3/4 cups all-purpose flour

1/2 cup sugar or sucanat

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

3/4 cup milk

1/4 cup cooking oil

3/4 cups mini chocolate chips

Method: preheat oven to 400 degrees. Grease 12 2&1/2 inch muffin cups or 24 mini cups, or l...

March 12, 2018

From emeals (Other than some cutting and chopping, a very simple soup!)

Ingredients

2 poblano peppers, seeded and chopped

1 onion, peeled and chopped

4 Carrots, scrubbed and chopped

5 cloves garlic, minced

3 Tablespoons olive oil

3 Tablespoons all-purpose flour

3/4 teaspoon sa...

December 19, 2017

I followed this recipe, found here, and it was fantastic! I just used brown rice instead of white for serving. 

Ingredients
For the sauce:
2 cups water
1/4 cup soy sauce
2-3 tablespoons brown sugar
2 cloves garlic, minced
1 inch piece of ginger, minced
1 teaspoon sesame oil
1/2...

December 19, 2017

*(Vegan options in parentheses)

Ingredients:

2 cups 1-in cubed butternut or acorn squash
3 cups fresh or frozen broccoli florets
2 tablespoons olive oil (I did not use)
Salt and pepper to taste
1/4 cup butter (olive or grape seed oil) 
2 cloves garlic, minced
3 tablespoons whi...

November 30, 2017

*This recipe is from a sample menu for the Forks Over Knives Meal Planner App. I am considering signing up because from what I can tell, it is incredibly user friendly and also plans for leftovers which our family counts on for next-day lunches. You can always add meat...

November 18, 2017

Regular and Plant-based options. 

The first recipe is straight from Kellogg’s website. That’s the recipe I used to convert to plant-based, which follows. 

INGREDIENTS
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Kell...

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Mennonite/Brethren heritage food with a flare for vegetarian cuisine and a global palate 
Contact Me: culturedcountrycook@gmail.com