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How to Make Almond Milk Coffee Creamer

How to Make Almond Milk Coffee Creamer

Posted on Wednesday, March 19, 2014 in Beverages, Foundations

Fact: I need cream in my coffee. I cannot drink it black. For the most part, I find plain black coffee vile, watery, and bitter. But a nice splash of half-and-half transforms it into a creamy, warm, soothing, comforting elixir of the gods.

So yeah. I need my cream. But my thighs do not need it. And so that’s why we’re here. That’s why I figured out how to make almond milk coffee creamer, a healthier, non-dairy alternative to half-and-half. And I’m so excited about it, now I’m going to share with you!

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How To Make Almond Butter

How To Make Almond Butter

Posted on Saturday, February 22, 2014 in Foundations

It’s a pretty sure bet that just about anything I post here is something I’m currently obsessing over. And almond butter is absolutely no exception. I am ob-sessed. I’ve also been making my own almond milk and almond coffee creamer (stay tuned for that recipe). But almond butter, oh my lanta. So many flavors, so many possibilities. I’ve got a couple of variations (vanilla! espresso!) up my sleeve, but I thought I’d start at the very beginning.

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How to Cut Up a Butternut Squash (without Losing a Limb)

How to Cut Up a Butternut Squash (without Losing a Limb)

Posted on Tuesday, October 29, 2013 in Foundations

Years ago, I remember Martha Stewart tweeting something like, “ask me anything about winter squash!” And because, at that very moment, I had a giant and intimidating butternut squash staring me down from its perch on the kitchen counter, I shot back, “Well … how do I get the PEEL off the thing?!”

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Homemade Pumpkin Pie Spice Mix

Homemade Pumpkin Pie Spice Mix

Posted on Tuesday, October 8, 2013 in Foundations

I’ve always refused to buy pre-made pumpkin pie spice mix. Why should I spend the extra money when I already have the spices – cinnamon, ginger, nutmeg, cloves, maybe some allspice – in my pantry already?! Goshdarnit?!

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How to Make Granola

How to Make Granola

Posted on Wednesday, June 26, 2013 in Foundations, Popular

My posting schedule is all out of whack. Usually on Wednesdays, I post a One Dish Two Ways recipe. I’m probably the only one who notices, but it feels really weird to share something else – like, say, how to make granola.

But my posting schedule is out of whack because life is out of whack (not bad out of whack, just out of whack), and when life is out of whack, I usually whip up some homemade granola. (Sorry. That’s a lot of out-of-whacks.)

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How to Make a Perfect Grilled Cheese Sandwich

How to Make a Perfect Grilled Cheese Sandwich

Posted on Friday, April 12, 2013 in Foundations

When I was pregnant with our daughter, grilled cheese sandwiches were one of the few foods I could stomach. My guy would dutifully break out the electric griddle and, just about a half hour later, emerge from the kitchen with an ooey, gooey, toasty square of pure bliss.

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How to Make Perfect Hard-Boiled Eggs (My Favorite Method)

How to Make Perfect Hard-Boiled Eggs (My Favorite Method)

Posted on Tuesday, March 12, 2013 in Foundations

Making hard-boiled eggs seems easy, but cooking them exactly right is a bit of an art. Cook them too long, and you’ve got dry, rubbery, army-green yolks. Err on the side of cooking them not long enough, and you’ve just got a bit of a sad mess.

It took me awhile – way too long, actually – to master hard-boiled eggs. Now that I’ve finally got the process down pat, I thought I’d share.

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Our Very Favorite Pizza Crust Recipe for Grilling + Five Tips for Grilling the Perfect Pizza

Our Very Favorite Pizza Crust Recipe for Grilling + Five Tips for Grilling the Perfect Pizza

Posted on Monday, February 11, 2013 in Foundations

“First crust and now pizza sauce? What, is she going somewhere with this or something?”

Why, yes! Yes I am! The culmination of my ever-so-epic three-part pizza series, which started with our very favorite homemade pizza sauce, will conclude tomorrow, Tuesday, with something, well … cute. Tasty and cute. That’s all I can say about it. I’ve sworn myself to secrecy. For now, though: our very favorite pizza crust for grilling.

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Crispy Salt & Pepper Tofu

Crispy Salt & Pepper Tofu

Posted on Monday, January 14, 2013 in Foundations, Veggie Dishes Everyone Loves

Tofu can be off-putting, or tofu can be delicious. It’s one of those neato foods that takes on whatever flavor – and often texture – you want it to, for better or for worse. Usually, thankfully, for the better.

So I think it’s kind of funny when people flat-out declare they hate tofu. Except, you know, they haven’t even tried it – in any shape or form.

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Homemade Chocolate Syrup

Homemade Chocolate Syrup

Posted on Tuesday, January 8, 2013 in Foundations, Happy Endings

I adore recipes like this one.

This homemade chocolate syrup recipe isn’t only an acceptable replacement for commercially-made chocolate syrups, it sort of beats the pants off of store-bought. It costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it, and it tastes ah-mazing.

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How to Cook Spaghetti Squash Two Different Ways – in the Microwave or in the Oven

How to Cook Spaghetti Squash Two Different Ways – in the Microwave or in the Oven

Posted on Tuesday, September 18, 2012 in Foundations

Spaghetti squash is pretty much my favorite of the winter bunch. It’s versatile, delicious, healthy, and easy – quadruple win. I’ve got a few spaghetti squash recipes in the pipeline – stay tuned for those – but today, in the spirit of The Sound of Music, ~let’s start at the very beginning~. (Gosh, I really need to watch that movie again. It’s been quite awhile since I’ve suffered the “So Long, Farewell” earworm.)

Anyway, today I’m sharing two different ways to prepare spaghetti squash – either in the microwave, or in the oven.

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How to Bake Perfect Baked Potatoes

How to Bake Perfect Baked Potatoes

Posted on Tuesday, August 21, 2012 in Foundations

Yeah, I know this is right up there with a recipe for ice cubes, but frankly, it took me awhile to get oven-baked potatoes just right. So I thought maybe there are others out there who need to know what I needed to know: how in the heck do I bake a perfect potato?! One that’s crispy on the outside and fluffy on the inside? I did a little research and baked up a few test batches, and now I think I’ve got it down.

And so, here’s today’s Tuesday Tip: How to Bake Perfect Baked Potatoes. Oh, and this probably goes without saying, but loaded baked potatoes are an ideal meal for the mixed diet household. Top ‘em with what you want – meat or veggies or a little bit of both.

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Easy Vegetable Broth from Veggie Scraps

Easy Vegetable Broth from Veggie Scraps

Posted on Wednesday, April 18, 2012 in Foundations

Gobs of my recipes call for vegetable broth. Even, say, chicken noodle soup. The main reason is obvious: most of what I make starts out vegetarian, the meat added later to only a portion for my resident carnivore.

So, a few years ago, I started saving my veggie and herb scraps and freezing them in a gallon freezer bag. When the bag is packed to the brim, I brew up a big old pot of vegetable broth concentrate. Then I freeze it in measured portions and take it out as I need it, adding water and sometimes salt and, voila: veggie broth!

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