Plenty of “convenience” foods are far more convenient to make yourself — while the commercial versions tend to have unpronounceable ingredient lists and a mind-boggling amount of sugars/sweeteners, you can whip up a homemade version with a few simple healthy ingredients…and in less than a minute. Sixty seconds spent preparing AND at least 30 minutes [...]
Continue reading about DIY Yogurt (or How to Make “Convenience” Foods Truly Convenient)
What’s in your freezer pantry? The space adjoining your fridge is just as useful and important as your cupboard shelves. Stashing away frozen fruits and veggies is a great way to make sure you always have a good stock of otherwise-perishable ingredients on hand, plus it’s far more tasty and economical to freeze your own [...]
What do chestnuts, pecans, beech nuts, and hickory nuts all have in common? They’re all native to North America. While beech nuts and hickory nuts are hard to find since they’re usually foraged rather than farmed, chestnuts and pecans are relatively plentiful. Roasted chestnuts are especially findable around the holidays. (Although this Flourless Chocolate Chestnut [...]
One of the many beauties of crepes is that you can fill them with whatever you like, whether that’s sweet or savory or something in between. And by varying the kind of flour you use to make the crepes themselves, you can tweak their base flavor to suit your mood. Want a nutty, rich-tasting crepe? [...]
Continue reading about Crepes: So Much Easier Than You Think
February may have turned into April overnight (44F? Weather gods, what is going on??), but there’s still enough of a chill in the air to warrant baking muffins. Especially whole-grain muffins with a jammy surprise inside. I opted for locally made, naturally sweetened blackberry jam for this batch; next time I might go for raspberry [...]
Smoked salmon isn’t just for bagels and cream cheese any more — it’s too delicious and convenient to not serve it in a wider variety of ways. And as long as you opt for wild salmon, you’ll be enjoying an anti-inflammatory omega-3-rich boost to your meal. Here’s why: that gorgeous salmon hue is due to [...]
Continue reading about Starting Off the Day with Wild Salmon
If you’re in the mood for an unadorned artichoke, nothing beats a freshly steamed one, but if you want to make a dish featuring artichokes as the main ingredient, the canned route suddenly gets a whole lot more appealing. To make this savory baked custard — which is fantastic for either breakfast or lunch — [...]
Continue reading about A Heart(y) Breakfast, Artichoke Style
If you have a bit of spare time and a sacrificial kitchen towel*, making a baked potato cake — which can be turned into the world’s tastiest hash browns if you have leftovers! — is a fun way to prepare potatoes. All you need is butter, salt and pepper, and baking/starchy potatoes. (As opposed to [...]
Lemons are lovely, especially when you pair them with oats and almonds and eggs and call them breakfast. Baked goods (or leftover pancakes) are my favorite things to have for weekday breakfasts since they require zero work first thing in the morning. Fifteen minutes of effort once or twice a week can provide you with [...]
Yes, when I get on a kick, I get on a kick. My current one is tiny plantains. They’re so cute! And so handily single-portion-sized. (Note: I mean “tiny plantains” as a descriptive term — you’ll find them under guises such as “manzano bananas” and “burro bananas” and any other official label attached to short, [...]
Continue reading about Plantains, Kiwis, and Other Tropical Treats
