Here's a post I did for Plan to Eat with links to a few delicious recipes using homemade soft cheese (or just regular mascarpone, or goat cheese, or something similar). Our homemade cheese rarely lasts long enough for me to turn it into anything else, but I'm really liking the sound of the honey and vanilla flavored spread for fruit...
I went to a lecture last year by Joann Seal and was recently reminded of this brilliant idea. She created several combinations of beans and grains suitable for each blood type (There's a book called Eat Right for Your Type that addresses this). Each combination is a complete protein, and all from plants. I created my own, mostly from what was lingering in my cupboard (does anyone else have a cupboard full of those health food store bulk baggies?). I didn't worry too much about blood type (one thing at a time!), but here's what's in our new favorite side dish.
We put all those cherries to good use and made TONS of cherry jam. A bowl of pits isn't exactly as lovely a sight as a bowl full of cherries; unless you've just pitted all 1,382 of them. In truth, Sam was a big help with the pitter. We made two different varieties, one from the inside of the Pomona's Pectin package and one from Canning for a New Generation. The second recipe had some weird ingredients, but was hands down our favorite of the two!
I was invited to share some of the popsicle recipes I created for the summer issue of Edible Wasatch, on KUTV's Fresh Living show. Despite not really having any idea what I was doing, the taping was going smoothly until I accidentally, totally messed up the recipe! Instead of Frog Egg Pops, I made mud-sicles...
First things first. Ignore the tasty food and look at the gorgeous table and gorgeous chair beneath it. Then go vote for Ivory Bill to get a small business grant (just search for "Ivory Bill," it only takes a few clicks to vote). It would mean the world to us! Really.
I swap dinner with a neighbor two nights a week. Monday and Wednesday I cook. Tuesday and Thursday I eat bon bons and paint my toenails. It's the perfect arrangement because we eat very similarly and she is an excellent cook. Her son is allergic to peanuts, so I've adapted our family's favorite spicy peanut sauce to work for their family too.
When Clay saw me reading this book he was like, "Why do you need a whole book? Can't you basically feed them like adults, only less?" Well, yes, more or less, except that what passes for food now (adult food and baby food) is so hugely different from what kids should actually be eating, that I think yes, we do need this book. Everyone needs this book! Check out these super scary statistics.
Vivi is going through what I call the Brown Food Phase. I've been pulling out all the old tricks I used with Sam to get him to eat a whole rainbow of foods and posted about it here. How do you get kids to eat a variety of foods? I'm all ears!
PS I've been cleaning up my Pinterest boards. They're all my favorites, obviously, but here are a few of my favorites today:)
Were I not already a lover of sweet potatoes, this book could have hooked me with its opening reference to Anna Karenina! Of course, I am not surprised that a thoroughly researched, brilliantly written book full of powerful information and delicious recipes should open with a literary reference. The reason? It is written by one of my dearest friends, an all-around renaissance woman who can quote Tolstoy while whipping up a perfect sweet-potato frittatta!
We've made our fair share of sauerkraut, but I was never completely in love with the flavor. I couldn't get it to taste as good as the stuff from the store, until the last two batches which turned out SO delicious. Here's how I did it.