recipes

Dad’s Anytime Creamy Pasta Sauce

Versatility is my middle name or something like that when it comes to cooking. Actually, I’m pretty lazy and always looking for ways to cook something that tastes great, is repeatable, but not boring. This has led me to develop some recipes that can easily be adapted to what you have around the kitchen or the special ingredients that you prefer, like spinach instead of kale in my case. I also really like creamy: creamy desserts, creamy salad dressing, and creamy sauces. This recipe checks that box and can be made so many different ways that I still haven’t tried them all. Hope you like.

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Eat plants and prosper

It’s been a long, cold winter here in our town. Since the New Year, really, we just haven’t felt much like eating cold food. You know, like fresh fruits and vegetables. Weird thing. Comfort food has tasted that much more comfortable in this weather. But spring will come, eventually, and with it the feeling that a green salad, fresh fruit for snacks, and crudities as appetizers will again feel comfortable…and healthy. Here’s some motivational reading from NPR. Have a green spring.

Eat Plants And Prosper: For Longevity, Go Easy On The Meat, Study Says : The Salt : NPR.

Whole lotta bakin’ goin’ on

If you’re doing more baking during our current stay-at-home time, I’m sure you’ve noticed you’re not alone—judging at least by the bare grocery store shelves where the flour ought to be. I’ve been doing a lot more baking than usual, which is to say more than hardly any baking at all. Baking is tough when you’re trying to stay Keto. But we remain calm and carry on.

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Grandma’s stuffing

It’s what makes our Thanksgiving menu such a special, family-favorite menu. It is everyone’s favorite—back when I was a kid, when our kids were little, and now. It’s the #1 choice when we ask, “so, what should we have for Thanksgiving this year?”

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The versatile frittata

As you get the hang of home cooking, you get better, or not, at improvisation—making up new recipes or adapting old ones, to your current pantry or today’s whim. I suspect that my grandmother’s claims that she couldn’t pass along her greatest recipes was more about not remembering exactly how to make that Irish stew or knowing that she never made it the same way twice. Lesson learned.

For some, or until you reach home cooking nirvana, executing a precise step-by-step routine is all you care about. And there’s nothing wrong with that! But joy and bliss await when you can cook on the fly—unless you really screw it up. 😉

I really love frittatas because like my chili or soups and stew and casseroles, they are ready, willing, and able to be modified, amplified, adapted, or short-changed as your ingredient supply changes.

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Italian breakfast casserole

Breakfast casseroles can be really healthy and satisfying. Always a crowd pleaser, like if you’re having a morning-time birthday party or a day-after-the wedding family hangers-on brunch until it’s time for the relatives to get on their way home. The versions with bread are great, but this one and its variants taste just as good and are lower-carb.

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Where do little shallots come from?

“Are those onions…or…shallots?” The 50-something grocery store clerk examined the small vegetable carefully. “Shallots,” I said. “Same family as onions, they say.” In fact, shallots are a type of onion, according to Wikipedia.

This interchange in our local grocery made me think immediately of a story on NPR or the Food Channel some years ago about how some kids growing up in innercity “food deserts,” so-called, have no idea that strange looking items their elders call food, like carrots, actually grow in the ground and are meant to be eaten. Not so odd, actually, when you think about it, for people from another planet.

But the fact of this makes the point that if we never learn what actual, natural, healthy food is and how we get it, we should expect the food we get—from fast food joints and processed food purveyors.

I’m all for vegetable gardening, in any form: window-sill pots to corporation megafields to seaweed farms. And even if over time we figure out to provide healthy vegetables to everyone, everywhere, even if 98% of the world’s English peas come from Peru, kids in every generation should get the chance to grow a carrot or a shallot or at least see and touch how it’s done. Grocery clerks should know when a shallot is not a yellow onion or anything else.

Mrs. Fields chocolate chip cookie recipe

We’re serious about finding the best chocolate chip cookie recipe, so of course we had to do some basic research. Here’s a classic with a video to let you in on the key secrets of getting these favorites just right in YOUR kitchen. Thanks to POPSUGAR Food.

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