We have been eating a lot of root vegetables. It might seem monotonous to eat the same veggies several times a week, but it is amazing how subtle changes can alter the flavor and make for a more interesting menu. Fennel has a very mild anise or licorice flavor. Don’t be scared by this ifRead More
Pantry Spaghetti Sauce
Today is the last day of our pantry challenge, Praise God! I really need to remember to make February my pantry challenge month next year. My little guy requested spaghetti tonight and I was out of homemade canned spaghetti sauce, tomato paste, and tomato sauce. The only tomato products I had on hand were dicedRead More
Root Vegetable Recipes
This evening I am sharing my recipe for Russian Borscht at $5 Dinners. Borscht is the ultimate “cellar recipe”. It makes use of root vegetables that keep well in cold storage. Even though I haven’t been doing much gardening lately, I am continuing to eat from the garden thanks to the many root vegetables thatRead More
Pumpkin Brownies with Cinnamon Chips
Have I mentioned that we like pumpkin? I realize that most people abandon pumpkin after the holidays. Not us, we eat pumpkin desserts year round. And since pumpkin is so healthy, it makes us feel a little less guilty about indulging in one of our favorite vices: cinnamon chips. My daughter just peeked over myRead More
There Must Be 50 Ways to Frost a Brownie
I have been quite busy lately and feel like I am being pulled in many different directions. My coping mechanism is brownies with frosting. Many years of stress have led me to perfect several different frostings. I have shared these recipes before (I have even reduced the Mocha Fudge frosting to 140 characters and tweetedRead More
Roasted Turnips with Carrots and Leeks
I received Potluck by Kim Thomas for Christmas. As I was thumbing through it a quote from James caught my eye: “Oh, I brought citrus beets. I like to work with the forgotten vegetables.” That statement resonated with me because I too like to work with the forgotten vegetables. The most neglected vegetables are the coldRead More
How to Make Perfect Fluffy Scrambled Eggs
My kids and I love breakfast for dinner. When my husband has to travel, I always make scrambled eggs the first evening he is gone. The kids and I feel like wild rule breakers eating breakfast for dinner. When he is deployed, I make scrambled eggs once a week for dinner – we never getRead More
January Pantry Challenge and Broccoli Salad
I am joining Angela Barton in her Pantry Challenge and declaring January an Eat from the Pantry month. My plan is to only go to the grocery store 3 times in January. When I go shopping, I plan to only buy dairy, fresh fruits, and fresh vegetables. My plan is to spend less than 150.00 Read More
Appetizer Roundup
It seems appropriate for my 500th post to talk about party food! I must confess that even though I have taken classes on how to make fancy appetizers, I tend to stick with pretty basic items. Why? Because I have discovered that it doesn’t matter if you throw out chips and salsa or pear slicesRead More
Roasted Vegetables
My husband is on leave and we are enjoying a staycation. And although I have lots of extra help with my daily chores, I keep finding myself taking short cuts on even the simplest tasks. For example, when my family wanted a pumpkin pie and I didn’t feel like making a crust, I made aRead More
How to Make Rice in a Pressure Cooker – Real Food, Real Fast
The pressure cooker is the great equalizer! It allows you to make real food in the same amount of time, or less, than it takes to heat up convenience items. You can cook rice in a fraction of the time it would normally take when you use a pressure cooker. The first time I madeRead More
Homemade Chai Latte
My daughter formed an addiction to Chai Lattes while studying on campus. I decided I could probably make a pot of tea for the price she was paying for one cup at the overpriced coffee store. Especially since latte is just Italian for milk and I can buy a half gallon of organic milk forRead More
Repurposing Leftover Orange Chicken and Rice to Create a Stir Fry: Real Food, Real Fast!
This evening I shared a recipe for Orange Sesame Chicken at $5 Dinners. The recipe calls for 1 1/2 – 2 pounds of chicken which is more than my family of 5 eats at one meal. Instead of reheating the leftovers at a later date, I use them to create an “encore meal”. When IRead More
Chai Spiced Sweet Potatoes
No, I did not marinate my sweet potatoes in tea. Did you realize that the overpriced tea you are buying from coffee shops is actually just black tea with spices, sugar, and milk added? You probably have most of the spices in the cupboard…and you could be making your own tea…or you could use thoseRead More
Menu Plan – Week of December 6th
Yesterday I broiled a large batch of chicken thighs. I will be using that meat to speed up dinner prep a couple nights this week. Monday – Minestrone Soup with Quinoa Pasta and Salad Tuesday – Chicken Tacos, Black Beans, and Spanish Rice Wednesday – Pasta and Vegetables with Alfredo Sauce and Salad Thursday –Read More
Turkey and Rice Casserole
Tonight I shared one of my recipes to use up leftover turkey at $5 Dinners: Curried Turkey Salad. It is just one of the ways that I will be using our leftover turkey after Thanksgiving. I will also use the leftover turkey in Tuscan Turkey Soup and use it make Turkey and Rice Soup, but myRead More
Menu Plan – Week of November 22
Last week I did not get a menu up because I was not feeling well. In fact, I spent most of the week sick. Even though I did not feel up to cooking, my family still ate home cooked meals because I had extra meals tucked away in the freezer. All they had to doRead More
Thanksgiving Menu and Practically Perfect Pumpkin Pie
My Thanksgiving menu doesn’t change much from year to year. It is made up of tried and true family favorites. I have included tips for how I organize my meal prep, so that I do not have to prepare all of the dishes on Thanksgiving day. While I am preparing dinner, I set out a veggie tray, nuts, andRead More
Wild Rice Stuffing and How to Make Croutons
Like many other people, I will be sharing Thanksgiving with people with varying dietary needs. Sitting at my Thanksgiving table will be 3 people who are gluten intolerant, 1 vegetarian, 1 person who is lactose intolerant, and 2 people with high cholesterol. Since I create a Thanksgiving buffet, I can easily make several dishes thatRead More
Freezing Berries
Even though my berry plants are only 2 years old, they have produced quite a bit of fruit! We have had several freezes and 2 light dustings of snow, but despite the bad weather my raspberries and strawberries are continuing to produce fruit! They have slowed down considerably, but the fruit still trickles in. MyRead More
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