My kitchen is always calling me. With a few shared recipes, I hope yours will too!
Makes about 15 cups Tip: I really prefer cooking and baking from scratch, but some sweet treats are just too easy plus too fun and tasty to turn down. With all the varieties of Oreo cookies on grocery shelves, just think of the possibilities for fun flavors here (think Birthday Cake Oreos with sprinkles tossed... Continue Reading →
4 generous servings Adapted recipe from the ever-inspirational Mark Bittman. Tip: Spatchcocking a chicken is an uncomplicated process that also saves cooking time...plus, it's a fun cooking term! How can you NOT try it? 😃 Ingredients 1 whole fresh chicken (about 4-5 lbs) 4-6 cloves fresh garlic 1 1/2 tsp sea salt 2 large... Continue Reading →
This recipe made about 1 liter of stock. Tip: Just look at that golden broth and imagine the savory scent in your kitchen. The tip here is to use raw chicken parts, that you might otherwise discard, to make stock. It's simple, mostly hands-off, can be made in small (or large) batches, can be... Continue Reading →
Serves 2 Tip: I'm cheating a little here...I made this dish for dinner early last week with my leftover salsa verde. 🙂 Just think how prepared you can be for an easy meal when you make extras of certain recipes! Don't think of it as leftovers (if that's a bad thing in your world). Be... Continue Reading →
About 1 1/2 cups hummus; # of chips varies with how many pita breads you use Tips: With a food processor or blender, hummus is very quick to make at home and you can season it to your own taste. The key to creamy texture is removing the tough "skins" from garbanzo beans (or any... Continue Reading →
Dough for approximately 3 large thin-crust pizzas Tip: This is not an advertisement, but I use King Arthur or Bob's Red Mill flour in a lot of my baking. White whole wheat flour from either brand provides nutrition and fiber just as whole wheat flour would, but the result is lighter and milder tasting.... Continue Reading →
Makes 1 loaf Tip: Baking is typically a scientific process, but when I bake a recipe like this, it's simply magic. If you find baking intimidating, take baby steps, but DO bake from scratch and DO build your way to this delicious yeast bread. I really believe you'll be proud of your magical results.... Continue Reading →
Makes 1¼ cups dressing Tip: We love a great Caesar salad. Authentic Caesar dressing is made with raw egg yolks which raises a legitimate salmonella concern for many people. This recipe substitutes high quality mayonnaise for the egg yolks and oil in the authentic Caesar (same as mayo ingredients, so no flavor loss). Store... Continue Reading →
12-16 slices Tip: This gingerbread is baked in a 9"x13" cake pan. It is perfectly fine to serve from the pan, perhaps with whipped cream rather than frosting. It could also be baked in round layers and frosted all around, or even in cupcakes (adjust baking time accordingly). I like a more rustic look for... Continue Reading →
