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I’ve been ready to try this recipe ever since my August trip to Minnesota, when my friend made me delicious Brussels sprouts and I tried fennel for the first time with my salmon. She showed me this winter veggie recipe with fennel in the same book as the sprouts and was even kind enough to […]
My homemade canned salsa recipe has been a huge hit in our house. I figured out how to make my homemade salsa taste like the restaurant. I hope your family also enjoys my recipe for canned salsa. Is it conceited if I say we’re kind of salsa connoisseurs around here? I suppose it’s not even
In-Season Recipe Connection: Katie’s Canned Salsa Read More »
A confession: Although “Fire!” was my first thought, “I should take a picture,” was a close second, just slightly preceding, “Put it out!” But don’t let that scare you. There are still a few weeks left of grilling season, in my opinion, and if you’ve never grilled a pizza – let me tell you –
In-Season Recipe Connection: Grilled Pizza (Sourdough Option) Read More »
Need a potluck or party dish to pass for Labor Day weekend? I got you covered. This recipe is so simple, and so in season, you might be growing the ingredients right in your garden, maybe even incorporated into your landscape gardening (link no longer available), like mine. I’m generally a little relaxed on the
In-Season Recipe Connection: Tomato Basil Pasta Salad Read More »
If you don’t own an air fryer, here’s the best Brussel sprout recipe. How do you get nutritious food that tastes amazing? For me, I visit my dearest friend. You see, I can tell you how to make a nutrient-dense meal, and my friend and her roommate are both connoisseurs of great flavors and fine
In-Season Recipe Connection: Brussels Sprouts People Will Actually ENJOY Eating Read More »
I just can’t stop making soup, even when it’s ninety degrees outside. You may think of soup, broth, and hearty beans as purely a winter thing, but with all the fresh produce coming into my house (from the Farmer’s Market…remember, the organic gardening series were all guest posts!) I can’t help but make some of
I’m not usually a fancy cheese girl. It tantalizes me, really, and I’ve always loved raising my status in a group by going bold and ordering a meal with goat cheese in a restaurant. Other than goat cheese and feta, however, my cheese experience pretty much begins with cheddar and ends with mozzarella. When Ile
In-Season Recipe Connection: Cabbage Salad with Goat Cheese Read More »
Are you tempted by the lovely basket of peppers at the Farmer’s Market but not quite sure how to deal with so many all at once? Since most recipes seem to call for one pepper at a time, you either have to preserve the peppers by freezing or dehydrating, or find a great stuffed pepper
Let’s get the truth out right from the start: those doggone boxed cake mixes are moist and delicious, every time. They’re almost impossible to mess up. They’re also loaded with preservatives, and usually trans fat is only one of its ingredient transgressions. Get this recipe, updated and improved with tons of FAQs, in the eBook
Recipe Connection: Two HealthiER Birthday Cake Options from the KS Kids Read More »
Get this recipe, updated and improved with tons of FAQs, in the eBook “Smart Sweets,” along with 29 other delicious desserts that won’t make you feel guilty! Click HERE for a table of contents. Maple syrup. Organic cherries. Coconut oil. Christmas coloring books. Celtic Sea Salt. Easter sticker calendar devotions. When I start to think
Is “grassfed” a sort of status symbol when stamped on a recipe? You betcha. You can make just about any recipe, especially one that cooks the meat for a long time and in liquid, with either grassfed or conventionally raised beef. It makes the recipe title sound fancy, though, doesn’t it? 😉 UPDATE: A commenter pointed out that
A hint of autumn sweetness, the heartiness of beans with the sophistication of garbanzos, a little salsa heat…and then cornbread! The flavors in Southwestern Pot Pie seem surprisingly off the wall, but once they’re all working together, it’s a distinctive dish that will keep you coming back for more. Meatless, frugal, and packed with vitamins
If you want to make granola bars or oatmeal cookies using the soaking process to reduce phytates, you have to soak and dehydrate oats. It feels almost silly to go to such trouble and still end up with oats, an ingredient. You can’t even eat it yet! However – if you believe that soaking makes
A meatless meal that doesn’t feel like a sacrifice, this simple, nourishing wrap includes chickpeas (garbanzo beans), carrots, cumin and more. As an added bonus these wraps are so easy your kids can make them. These would make a great addition to this list of simple party food. When I decided that I was interested
For the past few years, I’ve made this simple, yet nourishing dish for Ash Wednesday, then frozen the rest for Good Friday’s meal. With cheese melted on top, it’s delicious and delightfully frugal; without cheese, it’s positively penitential and even more frugal. More on why Catholics choose to sacrifice as part of our Lenten devotion
Patience. Patience is key when baking sourdough bread. You have to wait for your starter to mature. You have to wait for the dough to rise. Sometimes you have to wait longer than the recipe says and beg a little. Sometimes you even have to wait to make loaf number one into croutons and then
Sarah Wood has made my life so much easier this week! Her recipes have been fabulous, and now I even have a few new things to try. (Sourdough pizza is planned for Sunday – we gave up seconds for Lent but will enjoy unlimited feasting on the solemnity!) Here is her last contribution to the
Sourdough Recipes Galore: Variations on Sourdough Muffins Read More »
I’m glad you’re here to learn more about how to use your beautiful sourdough starter! We’re sticking with sourdough recipes that don’t need as much rise for now, in case you’re still nurturing your baby sourdough starter and waiting for the bubbles you really want to see, like this: Look at the beautiful air pockets
Homemade Whole Grain Sourdough Pizza Dough Recipe Read More »
The first time we made sourdough pancakes, we actually decided they just weren’t for us. I tried Sarah’s sweet apple cinnamon sourdough pancake, and they were so sour mixed with the sweet. Don’t give up on these, though, because I’ve since learned my lesson: it’s all about the sourness of the starter. I’m so glad
If you started your sourdough starter last week, it can be used as a sourdough cracker starter. Try your hand at something with it like this sourdough cracker recipe. This is a guest post from Sarah Wood, a KS reader. (But I use the same sourdough cracker recipe with whole wheat!) Sourdough Cracker Starter I
