Spiral cut vegetables aren’t REALLY a substitute for pasta, but they’re still tasty.
It seems that there are only two types of fat people we get to see: the stereotype of the lazy fat person who eats a lot and never exercises (the “bad fatty”), or the fat person who works out hard and eats foods commonly accepted as healthy, but just doesn’t lose any weight (the “good fatty”). I’m sure people exist who embody these two tropes, and there is nothing wrong with that — I’m not here to tell anyone how to live.
Read More Vegetables and Frappuccinos
Growing up in a place where the summers are hot, but the winters are atrocious (thank you, lake-effect snow!) there was nothing like a warm stew or soup to perk you up from the winter blues, while simultaneously warming up a perpetually drafty home. The tradition in my home was two thrifty, go-to meals: potato soup, and chicken and dumplings. Read More Soup of the Day: Tofu and Dumplings
This recipe for lentil soup came to me in a bit of recipe-related serendipity. Read More Get in My Belly: Indian-Spiced Lentil Soup (Slow-Cooker)
My mother recently brought home a box full of produce from one of the area Hutterite colonies (no, not the colony on the NatGeo show, though they do live near here), and among the selections were baby red potatoes and fresh green beans. How fortuitous it was that I’d just discovered a recipe using them.
There are, at last count, four dictionaries sitting on my kitchen table. A Collins, an Oxford, an Aberdeen University Press edition and a Chambers. All for the sake of trying to find out exactly what a broth is, and in particular, a Scotch broth. The basic definition that they all just about agree on, is that a broth involves vegetables and meat cooked in stock, with a Scotch broth involving a specific type of meat (usually mutton or beef), and barley. Read More Four Dictionaries, A Few Broths, And A Rabbit
Many of my amazing friends and family have started their own square foot gardens. I set one up for myself…sort of”¦a couple of years ago. The first year, my garden wasn’t built until early June.
Back when I was first learning how to cook (short version: I was pregnant and very, very hungry), I used to obsessively check AllRecipes.com for new dishes to make. The recipes were fairly straightforward, the reviews sometimes helpful, and it was a large enough database that I could keep everything I wanted to try saved in one spot. I don’t visit it as often anymore – really, my cooking isn’t as reliant on recipes now that I’m no longer hopeless – but there are a few recipes from there that I’ve now been making for years and they rank among my favorite dishes. One of those is the Serbian Ground Beef, Veggie and Potato Bake, which I’ve slightly adapted to accommodate my preferences. No, this isn’t really a helpful recipe for vegetarians, but if you have no quibbles with meat, ohmigod, GET IN: