The phrase “I could juice that” is a constant in my mind these days. I bought our juicer to help my wife through a difficult food journey and, like the tool set I gave to her for Mother’s Day, I use it far more than she does.
I have discovered that juicing is beautiful. I know that sounds ridiculous, but I am always impressed by the combination of flavors we are able to concoct. I love the improvising and the discovery. I love how good I feel and how clear-headed I am after I drink it. It really is life-changing.
Juicing does, however, create a problem: what to do with all that juicer pulp? Continue reading
You don’t have to be southern to appreciate a pot of greens. We’ve been eating this dish since we were deep in cold country. It just so happens that we’re growing more hardy greens like collards and mustard down here than we were able to up north.
You can use whatever greens you have for this pot o’ greens – collards, mustard, kale, turnip, and even beet greens. Just make sure you don’t skip the bacon as just a few strips give this dish an incredible flavor.
Have you ever noticed, when you’re using the search and import feature in your Plan to Eat account, there will sometimes be a footnote next to a recipe that says, “Imported by xx other people”? Sometimes you’ll find one that was imported by dozens of other people, and you can be pretty sure you have a winner.
I started wondering, what are the most imported recipes by Plan to Eat users? Through some technological wizardry that I don’t understand, the Plan to Eat Programming Guru (also known as Clint) has provided me with a list of the top 100(ish) recipe imports. I’m fairly certain they’re all delicious. So occasionally I’ll be cooking up something from that list, and sharing it here. We begin with this tasty little vegetarian number coming in at spot #24 with 200 imports from AllRecipes.com:
There are SO many health benefits to making salmon and other fish a part of your diet. However, there are NOT many benefits to your grocery budget when it comes to making salmon part of your diet.
I live in a land-locked area. The only fresh fish we get around here is trout or catfish – neither of which am I a fan…but I LOVE salmon and tuna. Because it’s important to me to feed my family good quality food, I’ve made adjustments in my budget for buying this type of thing.
One thing leads to another.
There’s that moment you realize diet can actually help heal your child’s chronic ear infections – and before you know it – you own a juicer, use coconut oil for everything, and find yourself making trips to different grocery stores in search of organic potatoes and non-GMO tortillas. You barely dip your toe into the waters of ‘natural living’ and before long you are swimming in the deep end with fermenting sauerkraut and kombucha in the basement.
At least that’s the way it worked with me.
Leaving processed, convenience food behind has meant embracing some inconvenience: reading labels, planning ahead and a little more time in the kitchen. Most days I love it, and I know it’s worth it.
I love a soft, warm corn tortilla. I have a tortilla press, but I never learned the right way to use it, and my first attempt at homemade tortillas was a thick, sticky failure. Continue reading
Those of us in Colorado are in the midst of a spring filled with sunny days hinting that summer is on its way, followed immediately by blizzards leaving 10 inches of snow. It’s been a stranger than usual spring for us. Our household, community, and garden are in a constant state of confusion. No one knows what season it is. Our grocer is confused as well.
On a recent grocery trip we were overcome by the scent of summer and brighter days in the produce aisle — nectarines. They were amazing; like holding spring in our hands bringing hope to our achromatic landscape. We couldn’t resist them! With our bag of nectarines in hand we trudged through the snow to make our way home.
The confusion of the seasons combined with the treasure from the grocery store inspired a Saturday morning breakfast that mixes autumn on the bottom and spring on the top. Just like our weather.
I’ve been drinking hibiscus tea every morning for the past couple months. As the temperature’s been climbing I’ve been thinking about how to turn my favorite morning habit into something suitable for hot, desert mornings. I experimented with a half-and-half concoction of iced hibiscus tea and fresh-squeezed lemonade. It was as delicious as I’d hoped it would be! Continue reading
I love feeding a crowd. We’ve been doing a lot of that lately, even if it’s just an extra couple of mouths to feed. A big pot or pan of something always seems to work well to fill up lots of bellies.
Almost every casserole I’ve ever eaten in my whole life has some sort of cream of something soup in it. On the rare occasion it’s not that, then it’s a boat load of mayonnaise or sour cream.
Even though I kind of hate those things, I love the casserole concept for its ease of preparation. Protein, carb, veg all in one pan that will bake in an hour while I wash some dishes or catch up on emails? Yes, please.
I’m a big fan of whole wheat flour cookies, cookies sweetened with honey or bananas, even cookies with raisins in them. Truly, I’ve never met a cookie I didn’t like. But sometimes, life calls for…not just any old cookie. Sometimes life calls for a Cookie. And when that call comes, here’s your recipe.
I got a cheese making kit in the mail a few weeks ago, which I was so excited to rifle through and examine. I love getting new tools and materials for projects. It’s the same feeling as getting a new, clean notebook for the start of school. Everything came so neatly labeled and organized. I never would have known how to go about ordering the various culturing elements and implements on my own. But, now I’m all set with all the cultures, rennet, cheesecloth, measuring spoons (going as tiny as 1/64th tsp!), a cheese press etc. Time to get culturing! Continue reading