Recipes

Hello there! I’m Nourhan from the food blog Miss Anthropist’s Kitchen, and I’m excited to be a part of the Plan To Eat blogging community. I want

This tomato soup from Gluten-Free Mom has quickly become my favorite gluten-, dairy-, soy-free recipe. It’s easy to put together, makes the whole house smell

On busy weekday mornings, we often settle for a quick bowl of cold or hot cereal. However, if you stop by our house on any

As of two weeks ago, our youngest daughter is now on a gluten-, casein- and soy-free diet. While in many ways the transition has been

You could probably fry grass clippings and they’d taste pretty darn good; it’s hard to go wrong with crispy and fattening.  Here’s just one more

Photo by Ava Lowery I don’t know about you, but as summer wears on, I’m finding us stuck in a summertime snack rut. I’ll admit

Full of apples, carrots, coconut and raisins, morning glory muffins have been one of our family’s favorite breakfast recipes for years. Just recently, though, I

When I was in middle school my dad went to Nepal for a month.  He came back bearing exciting stories, turquoise jewelry, stunning photographs, and

A couple of weeks ago, I shared our family’s favorite mix-and-match smoothies. My girls had been begging me to freeze some of the leftovers into

This is the drink that quenches my fruit craving down to the tips of my toes. I cut two or three grapefruits in half and

Have you planned your Father’s Day menu yet? If not, let me help you out: barbecue bacon-wrapped shrimp kebabs grilled veggie kebabs grilled pineapple grilled

It has been really fun to follow along with Erin’s look at Nourishing Traditions. I read that book almost five years ago now and it

Along with the veggies in our garden, there are a bunch of delicious, edible flowers in our yard. We have a ton of day lilies

Because all of my girls have dealt with dairy intolerances when they were infants and toddlers, I’ve never made yogurt/milk smoothies. Instead, I make pure

I LOVE fresh-from-the-oven cookies, but I don’t always love the time it takes to scoop out individual balls of cookie dough, wait in the kitchen

Start This Recipe two weeks before you want to eat it Dinner Table Rating Not Applicable 1 thumb per family member Cook’s Rating Accessibility of ingredients, ease

Of all the foods I mourn since all my diet restrictions set in, take-out Chinese food is probably at the top of my list. Yup,

I wish I’d made this bread for Easter, it’s so delicious and lovely. It is, of course, another Peter Reinhart stroke of of genius. The

Memorial Day is less than two weeks away! As we approach the start of the grilling season, Shaina from Food for My Family and I

My mom has this amazing recipe for rhubarb pie.  Unfortunately she has forbidden me to ever share it!  However, I recently made this rhubarb cobbler,

My husband and I got married young. I was barely 20 and still in art school. We had a teeny tiny apartment in downtown Savannah

Our yard and the surrounding area is teeming with weeds. There are the ubiquitous dandelions, those pesky stinging nettles, and an invasive species called garlic

Although I’m trying, I’ve never really enjoyed cooking (although I do enjoy baking!), so most of the meals I prepare have as few ingredients as

I grew up in south Georgia. I practically cut my teeth on a corn cob, and by the time I was five I slurped “bolled

Every year I get a little sad when chili season comes to an end. Here in the Rocky Mountains we can get away with chili

If you’re eating with allergies, dinner invitations can be scarce. I mean both the kind that you give and the kind you receive. Most people

I tried to eat soy sauce for a long time, telling myself that it didn’t really count as soy because it was fermented soy. Fermentation

Let’s just call a spade a spade–cooking allergen-free is hard. It’s twice as hard if you’re trying to cook for your family, too. And if

I have a very clear memory of looking at the elementary school lunch menu and seeing “refrigerator clean-out” on the calendar. I think I usually

Homemade dressing is so simple, and infinitely tastier than even the best store-bought varieties, that once you start making your own you’ll never go back. 

With a bit of skepticism, tonight we had: Chicken Fajitas, pg. 38 We began this journey as a way to get out of our cooking

Perhaps it’s because we’re at the tail-end of winter and I’m sick of bland-colored foods (beans, grains, potatoes, the ocassional splash of orange via winter

Soup must be the easiest thing to do when you’re dealing with food allergies. Boil a chicken in some water, throw in some rice and

  So, we had a cheat night. We had some friends over and I needed a break from cooking, so we ordered some yummy pizza.

For our meal tonight on our cooking journey we had: Baked Cod Wrapped in Bacon with Rosemary, pg. 256 This was amazing! And so easy

Tonight for our cook-along, our family tried: Classic Tomato Spaghetti, pg. 43 Tossed Salad with Balsamic Jam Jar Dressing, pg. 107 What an improvement from

There are several recipes for tonight’s Jamie’s Food Revolution cook-along, but they all really go together. Perfect Roast Chicken, pg.  196 A Consistently Good Gravy,

On the menu for tonight in our Jamie’s Food Revolution cook-along: Bolognese Sauce, pg. 165 Tossed Salad with Jam Jar Yogurt Dressing, pg. 107 I

We eat a lot of eggs in our home. Farm fresh, they just can’t be beat for nutrition, versatility, and frugality. The omelet has always

This is the final day for this weeks meal plan in our Jamie’s Food Revolution cook-along.  Today for breakfast we made: One-Cup Pancakes, Tropical Yogurt

Can anyone tell me the origin of “Cracking”? How did that come to mean “really good”? The recipe for today in our Jamie’s Food Revolution

Tonight in our Jamie’s Food Revolution Cook-Along we made: Crunchy Garlic Chicken, pg. 241 Dressed Asparagus, pg. 215 This is one of our favorites so far.

We are now on day 3 of our cook-along though Jamie’s Food Revolution.  On the menu tonight was: Mini Shell Pasta with a Creamy Smoked

Here is day 2 of our cook-along.  We are cooking through Jamie Oliver’s Food Revolution cookbook, and the recipes for today are: Spring Vegetable and

Here are the recipes we cooked tonight for our Jamie’s Food Revolution Cook-along. Meatballs and Pasta pg. 151 Dressed Green Salad pg. 102 French Dressing