Don’t those non-stackable annoying lumps of bagged beans, lentils, and pastas laying about in the pantry annoy the heck out of you? They do me. They don’t stack well, for one. And the half-opened bags tend to spill all over the place before you even know what’s happened. And then there’s the fact that they get lost in there, only to be found when you clean the pantry and realize you’ve got five half-empty bags of pinto beans.Read More
Having a vegetarian over for Thanksgiving this year? Step away from the tofurky* and – most importantly – try not to fret too much. It’s more than likely that the vegetarian in your life would hate to see you go to a ton of extra trouble for him/her. Here are a few tips to keep everyone – meat-eaters, vegetarians, and the busy host alike – all happy on Turkey Day.Read More
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.Read More
This is one of those posts that requires very few words. So I’m just going to get to it.Read More
It’s cliche, I know: but once I learned how to roast my own red peppers, I’ve never gone back to store-bought. And I can pretty confidently say I never will. The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting at home.
When I first started customizing my recipes to accommodate two diets, sometimes I had a hard time keeping track of which one had the meat and which one didn’t. Some of it, admittedly, has to do with the fact that I’m a little (okay, a lot) scatterbrained. But cooking is often a form of therapy for me; I’m in the kitchen so I don’t have to think much.
I’ve carved a “V” into the top crust of a vegetarian pot pie and a “C” in the chicken version. I sprinkle a bit of the meat on top of a meat-filled dish. I even try to keep the meatless version on the left at all times because I’m the left-handed vegetarian oddball of the family.
But far and away the best strategy I’ve found, so far, is to use different colored dishes.Read More
Did you know a standard-sized muffin tin holds just about 1/2 cup of just about anything?
Did you know Ziploc freezer bags are the best invention pretty much ever?
Did you know that if you employ these two basic kitchen tools, you can make your life so much easier?Read More
Spring is in full swing, which means it’s the time of year for iced coffee. And if you’re anything like me, lots of it.
I love iced coffee. Creamy, smooth, robust, a hint of sweet, and a healthy dose of caffeine. But what a bummer when you get to the end of your glass and all you’ve got left is gross pale brown water.
Solution? Coffee ice cubes!Read More
Most people know these as ice tongs. You know, the almost-always-unnecessary, usually stainless steel little tongs that you can use to pick up ice cubes, one at a time, until you’ve filled your glass to the desired level?
In our house, they’re known as bacon tongs.Read More