Sometimes I over buy my fruit. I don’t mean to, but kids who gobble up baskets of strawberries one day, have no interest in them two days later. It’s their fault clearly. So then a few days later I have a bunch of not so lovely looking berries. A little strawberry salad to the rescue! I soak and wash the berries and hull them removing any really bad parts. The small or smushy bits I place in a small bowl…
Fruit Mix: 3 Cups diced rhubarb 3 Cups blueberries (fresh or frozen) 1/3 Cup brown sugar, packed 2 Tablespoons all-purpose flour 1 Teaspoon cinnamon Crisp Topping: 1 Cup quick-cooking oats 1 Teaspoon cinnamon 1/4 brown sugar, packed 4 Tablespoons butter, soft Preheat oven to 350. Spray a 9 x 13 baking pan with cooking spray. Whisk together the dry ingredients of the fruit topping and then mix with the fruit in a large bowl and spread mixture evenly into baking…
Power up with this delicious and refreshing beverage that is also an excellent natural anti-inflammatory. Who wouldn’t want to quench your thirst with this gorgeous drink or maybe add a little vodka for a great cocktail. 2 inches fresh turmeric, grated 1 inch fresh ginger, peeled and grated 2-3 cups water to boil, more for lemonade 1/2 cup sugar or to taste. Feel free to use another sweetener like agave or stevia 5 lemons, juiced (zest first to make Citrus…
This is a great way to make another dinner from a Three Dinner Roast Chicken using pantry items and veggies that are easy to have on hand. It is a recipe inspired by Ina Garten’s Chicken Pot Pie recipe but much lightened up and extended with additional vegetables like carrots and frozen peas that are easy to keep around. 3-4 cups chicken pieces 4 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock 2 chicken bouillon…
I love roasting vegetables to concentrate their flavors. All winter I roast root veggies and cauliflower and of course potatoes. Removing water from vegetables through roasting intensifies the flavors and improves textures, so why not try this easy and inexpensive process to improve a vegetable that is usually not all that good at the supermarket. While everyone loves a gorgeous, in-season, heirloom tomato, sometimes that is just not possible. Out of season? Too expensive? Hard to find? Try roasting some…
So the leftover roasted chicken that everyone turned their nose up at when is was cold and pale, is fought over when mixed with savory and sweet flavors and a little bit of heat. 1-2 cups of chicken pieces (light and/or dark is fine and add more chicken if you have it) 1-2 stalks celery chopped into small pieces 1/4 cup sweetened coconut flakes 1/2 cup raisins lightly chopped 1/4 to 1/2 cup mayonaise (adjust this to your liking!)…
This is a great way to make the most of your citrus fruit. When juicing for recipes try zesting the fruit first and reserving it to make a tasty rub. You’ll add some brightness to your next poultry or fish dish by using this rub from the zest of citrus mixed with some salt and herbs. Start by smushing some zested citrus like lemons or limes with some salt (1/2 teaspoon salt per lemon) and then combining it with minced…
My family loves roasted chicken. It’s all warm and golden with crisp skin sitting atop some veggies that roasted along with it in the pan. It’s great and not difficult. I just rub the entire chicken with a schmear of garlic powder, salt and olive oil–just enough to make a paste-and then 2 hours at 350 in the oven and ta da! The problem is the next night. What nobody in my house seems to like is the left over…
I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut. Just a few ingredients make these great caramelly, moist cookies. You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam. I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is…
I’m a big fan of simple ingredients and the lemon while one of the simplest of ingredients, yields one of the most complex and interesting flavors you can add to a dish. While the white pith, between the outer peel and the juicy center, isn’t my favorite to cook with, the exterior zest should not be missed when you are juicing citrus. Some recipes only call for juice, so I zest the lemons first using my beloved Microplane and smash…