Confession: I like to ask for a sample of the prepared salads behind the counter at gourmet grocery stores. I rarely buy the food that I sample - it just looks so good and sometimes I do need a snack but really - I want to taste the delightful looking dish so that I can… Continue reading Chick Pea, Edamame, and Red Pepper Salad
Tag: scratch kitchen
Best Ever Sriracha Deviled Eggs
This is a guest post from my husband. All of his recipes begin with "Best Ever", and they are, but I might be a little biased. Growing up I always made deviled eggs. Even if we only had two hard boiled eggs lying around I'd peel them up, take out the yolks, add mayonnaise, mustard,… Continue reading Best Ever Sriracha Deviled Eggs
Chia, Coconut, Pumpkin Seed Granola
I've been waiting for the hot summer weather to cool a bit so I can turn on the oven and do some baking. My kitchen gets hot when the oven is on and during the summer it's too warm. This recipe is easy to double - and I always do. If I'm going through the… Continue reading Chia, Coconut, Pumpkin Seed Granola
Smoothie Tuesday, Smoothie Thursday and Sometimes Saturday
It's not always easy getting kids to eat a balanced diet but I have an insurance policy: smoothies for breakfast. Thanks to Earthbound Farm for helping me share this post with you. Smoothies for breakfast have been our routine for years - but only on Tuesdays, Thursdays and sometimes Saturdays. Tuesdays and Thursdays are my… Continue reading Smoothie Tuesday, Smoothie Thursday and Sometimes Saturday
How to Season Cast Iron Pans
The majority of cooking in my kitchen is done with cast iron pans. Why? Cast iron is virtually indestructible and can easily go from stove-top to oven to open flame. Actually, I can't think of where it can't go. (Well, maybe not a microwave but we don't own one.) Cast iron is easy to maintain… Continue reading How to Season Cast Iron Pans
Recipe: Cole Slaw with a Kick
Do you ever feel like some vegetables are underrated? I do and to me, cabbage is THAT vegetable. It's so good for you, inexpensive, and versatile. Cabbage can get forgotten about when hidden away in the back of the refrigerator and still be crunchy in a salad. It can also get sliced thinly, drizzled with… Continue reading Recipe: Cole Slaw with a Kick
Kick the Can and Cook the Beans
Each week, I usually cook about 2-3 pounds of dried beans. This is the equivalent to about 15 cans of beans a week - keep in mind - we’re a family of 4 with adult sized appetites - and we eat 99% of our meals at home. Whether we eat cooked beans for breakfast, lunch,… Continue reading Kick the Can and Cook the Beans
Egg in the Basket
Thanks to my husband for sharing this recipe. He loves to make this egg in the basket for breakfast, lunch or dinner. Growing up, my dad would make this for us on Sunday mornings. Our cousins called it "Popeye Toast," others called it "Egg in the hole," but to us, it was always "Egg in… Continue reading Egg in the Basket
5 Tips for Cooking and Freezing Foods
Home cooked dinners in the freezer are like money in the bank - that's what I always say! The only difference is food, unlike money, has a shelf life. Don't leave it in the freezer too long otherwise you'll end up with freezer burn. Making more than one night's worth of a great meal, to… Continue reading 5 Tips for Cooking and Freezing Foods
Slow Cooker Mexican Pulled Pork
One of my big dislikes of slow cooker recipes is that many of them call for opening a can of soup and pouring it on top of something. After I began paying attention to the ingredients listed on cans of soup, I realized I didn’t want to cook like that. While I try to avoid… Continue reading Slow Cooker Mexican Pulled Pork
Go Gingham 