We’ve had a return of chilly weather, which means I can make soup for dinner a few more times before this year’s heat sets in and we only want to eat cold, green things for the next seven months. Don’t get me wrong, I love the heat! Soup is just so easy and satisfying, that it’s a shame to waste the […]
Shrimp tacos, how I love thee. Garlicky, with plenty of shredded cheese, cabbage and salsa, these beach-side tacos are love at first sight. They make the perfect meal any night of the year, but especially May the 5th. So, if you need a quick, delicious Cinco de Mayo dinner, look no further. Shrimp Tacos 1 lb raw shrimp 4-6 large […]
What I secretly love most about soup for dinner is that it’s almost a full meal in one pot. Add some bread and/or a salad on the side and you’ve got dinner in 30 minutes. The cleanup is a snap and the leftovers are always in demand, unlike other meals that end up taking up valuable fridge and Tupperware real […]
It almost never snows where I live, so when it does, making soup is a requirement. Today we saw the first, and possibly last, white flurries of the season and while the kids were wildly planning to build a gigantic snowman with the 0.047 inches of snow, I was dreaming of a rich, luscious bowl of soup. I still have […]
By request, I give you: Easy Roasted Vegetables Vegetables, of course! (We use this technique for Brussels sprouts, broccoli, cauliflower, thick slices of cabbage, and butternut squash (or other winter varieties) Olive oil (or avocado oil) Kosher or coarse salt Freshly-ground pepper Preheat oven to 450 degrees. Wash and prep all veggies. Broccoli/Cauliflower: separate large clusters into single pieces about the size you’d see on a raw veggie tray and then slice in half, exposing a flat side. Brussels Sprouts: peel outer layer away. Trim stem ends and slice in half the long way (hot-dog style!). Cabbage: peel outer layer and cut 1 inch slices (they will be a circle) from the whole head. Winter Squash: peel (this peeler will change your life for under $10, promise!) and either cube or cut into 1/2 inch-thick slices. Toss veggies in olive oil until well coated. (Except cabbage, which you will put directly on the pan and then drizzle with oil). Arrange veggies, cut side down, on a baking sheet. You won’t need to grease it as long as you’ve oiled your vegetables well. Sprinkle liberally with salt and pepper. Roast at 450 until the underside that is contact with the pan is nice and golden. Use a spatula to lift a few specimens from the pan to check for doneness. Resist the urge to flip them or turn the oven down. I promise they will be perfection! Enjoy!
There’s definitely a chill in the air and everyone seems to be passing the sniffles back and forth, which means it’s time for some chicken soup. While I do love a steaming bowl of chicken noodle soup, I admit that sometimes I like my soup sans noodles. This version is gluten free, but hearty and delicious. The batch here serves […]
Curry is such a great dish for families. It’s natural sweetness is a hit with kids, yet it can be spiced up to suit the grownup tastes as well. If you’d like to keep it mild, be sure to use a mild or sweet curry powder, rather than a hot variety. For those of you wanting to turn up the […]