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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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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“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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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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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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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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