I love yogurt, when I was younger I liked the fruit filled ones. However, after being ill and turning to clean eating I dropped the fruit filled ones because they just were not healthy. Now I add my own fruit and etc. This recipe is a bit different in that it’s a savory yogurt dish. One that I think you will love and it’s ideal for guests. Plus, you know how sometimes it’s hard to get together with friends and relatives for Thanksgiving when everyone is going somewhere else or there just isn’t enough time to fly in or fly out? Well this makes a great substitution for that great big “Tom Turkey” when there are just a few people for dinner. Continue reading
I thought I’d share our first Thanksgiving as a married couple with you.
Although I’m the oldest I was the last to marry, so I had plenty of nieces and nephews to introduce Jan to on the first Thanksgiving she spent with my family. Now, I’m not really bragging when I say I was always the favorite uncle. Given the fact that all of my siblings were parents before I got married, they were accustomed to to being in the position of having to make the occasional unpopular decree to all of the children, like “don’t hit your brother” and “use your inside voice.” Real buzz kills. Continue reading
I’d never made an upside down cake before…I can’t tell you why, I just haven’t. Maybe because there were so many other desserts to choose from or perhaps I just hadn’t had the right pineapple upside down cake. Well at last neither of those is an issue. Continue reading
At least I think so. I’ve made the classic Key Lime Pie recipe a few times, but the sweetened condensed milk masked the flavor of the lime so much that I could barely tell what I was eating. Sure, it was dessert, and that’s always nice in my book, but I wanted more. Continue reading
This is part 2 of a long post on why we do what we do. Here is part 1, Why We Eat Organic.
Jan Gets Sick
Fast forward a few more years. There were more and more organic options in regular supermarkets. Even though the premium that we payed for organic food was coming down a little, we still couldn’t afford to go 100% organic. As long as we eat clean, we told ourselves. That will do until the prices come down and we can afford to eat organic all of the time. Continue reading
An Organic Start
When I was sixteen one of my aunts gave me a book on organic gardening. I’d just plowed up several rows of soil behind our little house in the suburbs and planted them with tomatoes, beans and bell peppers. That book was a real eye-opener for me. It made perfect sense that most if not all fertilizers were systemic, meaning that whatever you put on the outside of the plant makes its way inside the plant. Follow that logic and you begin to have a better appreciation for the phrase, “you are what you eat.”
So I happily became an organic gardener. I was proud of the fact that I was helping to provide clean vegetables for my family, but oddly enough it took years for me to think about how the food that I purchased at a grocery store was grown or treated. That blind spot also encompassed every meal I had when eating out. Continue reading
Today one basic preparation is going to be the base for three different recipes. I’m making homemade organic chicken stock with a whole organic chicken and from that I will have the major ingredients to make homemade chicken soup, chicken salad with cranberries and walnuts, and homemade egg rolls.
This stock is amazing. If you buy chicken stock at the store and compare it to this beautiful creation you’ll never go back to store bought. They don’t add spices and vegetable to theirs Continue reading
I used to eat my share of processed foods at home and while dining out. Then I got diagnosed with an auto immune illness, and after a lot of medication, research and trial and error I discovered that what I was eating had a lot to do with how I felt. Changing my diet had THE biggest effect on my health. Now we make everything from scratch and I feel so much better for it. As a result I rarely have to take strong RX such as immune suppressants.
For my first year of eating clean I focused on fresh fruit and vegetables and a little lean protein. Then I began to relax a little on the diet front once in a while and started to occasionally make these fabulous flour tortillas. When I say that they are so, so much better than the store bought it’s really an understatement. How four ingredients can produce something so wonderful and unlike the store bought makes me wish I’d discovered them years ago.
Obviously you can fill these with your favorite filling, however, someone told us that her grandmother made these and right off the griddle they would butter them and sprinkle cinnamon and sugar on them. I made this batch and tried her idea. Wow! Let’s just say your
Once a week we share some of the food related things we are interested in. This will sometimes include links to recipes from other bloggers, articles about food in general, and perhaps even the occasional review of a kitchen tool. For now, at least, I’m calling this What’s Out There Wednesday.
For this first installment I’d like to highlight a few of the food bloggers that have inspired me these past few years. These are blogs that I visit not only for the recipes and gorgeous food photos, but for the writing as well.
Celebrated cookbook author David Lebovitz has one of the oldest food blogs out there. A former pastry chef at Chez Panisse in San Francisco, CA, he now lives in Paris, France. David brings a pastry chef’s eye for detail to all of his recipes, both sweet and savory, and writes with humor and candor about living in one of the greatest (and sometimes not so great) cities in the world. One of the first recipes I cooked from David’s site (and the reason I now own a few of his cookbooks) was Roast Chicken With Caramelized Shallots, and as simple, juicy, and delicious as it was, what impressed me the most about it was the fact that Continue reading
The Italian meat sauce in this spaghetti dish will make you feel like you’re in the old country. Add garlic toast, salad and your favorite beverage (I enjoy a dry red wine with this) and you have a hearty meal.
I like to say this is how I enticed Will to be my husband as this is one of his favorite dishes. I was trying to remember how long I’ve been making this recipe. I think I was about ten and because it was one of my favorite pasta dishes I asked my mother to teach me. Over the years I’ve made small changes that have made it better (sorry Mom). As I grew up and my palate