Jan and I have been making as much as we can from scratch for so long now that we’ve gotten to the point where we sometimes forget that much of what we consider common knowledge we’ve only learned ourselves within the last five or six years. For example, did you know that many vanilla flavored prepared foods don’t actually have vanilla in them? Instead they use a substance called vanillin.
Not being something either of us wanted to put in our bodies (wood pulp, anyone?), we started making our own vanilla extract (surprisingly easy) and baking more often, rather than buying something prepared. Continue reading
I really do love plain yogurt. If I want it sweetened I will not purchase the little tubs but rather make my own. I tend to be one of those people that likes a little something sweet at the end of a meal…it doesn’t have to be a heavy dessert. I also enjoy fruit and together you have the perfect after dinner treat that you don’t have to feel guilty about. Your guest will appreciate this as well. I use honey which acts as refined sugar in your body but without the sharp spike. Honey is very sweet so you will more than likely not need as much to satisfy your sweet tooth. Just a note- babies should not have honey but as they get older they can enjoy it with you. Continue reading
Today I want to show you how to make a quick yogurt and chives salad dressing that I adore as I never buy store bought dressings. The next time you’re buying groceries just read the ingredients and you’ll see why. I eat a lot of salads and our vegetable spring rolls call for a dipping sauce and this works great for that as well. Continue reading
Fresh Vietnamese style vegetarian spring rolls, also known as gỏi cuốn, are one of Jan’s favorite lunches. I’ll admit to being more accustomed to the fried versions myself, but as much as I love all things fried I have to admit that these are delicious. Continue reading
After what seems like weeks of much needed rain, we’ve had enough dry days in a row to tackle the jungle that was formerly our yard. A few hours of mowing and weed eating got the lawn back in shape, and as a bonus we enjoyed a pretty good workout. Needing to replenish the salt and potassium we lost doing an honest day’s work, I thought that this avocado cilantro bean dip was just the thing. Continue reading
When I saw the recipe for jalapeño cheddar scones on Ree Drummond‘s website I knew I’d be making them eventually, but not immediately. That’s only because I had a fresh batch of caramelized onions and a nice hunk of cave aged gruyère cheese in the refrigerator. Continue reading
Remember a few years ago when salsa was poised to pass catsup (ketchup?) and become the most popular condiment in the United States? Caramelized onions may never take the number one (or, numero uno) spot, but they are definitely in my top five. Maybe even my top three. Continue reading
For a long time this stuffed bone-in chicken breast was one of my go-to recipes whenever I cooked for friends. It’s so easy to make that I’ve cooked it over a campfire on several occasions, and so adaptable that I’ve done many different versions.
I’m considering an all potato diet. Although this isn’t what I’d call an authentic, traditional French dish, these herbs de Provence roasted potatoes are so crispy on the outside and so tender on the inside that I really don’t mind the lack of authenticity.
As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.
I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort. Continue reading