As many of you know, I’ve long been a fan of Meatless Mondays – one day a week where I try to eat meatless. It’s not usually much of a stretch for me (I’m a former long time vegetarian), but it was an adjustment when I started cooking for my meat eating family. I’ve found, over the years, that the key to really great plant based cooking is not trying to replicate meat based meals (i.e. veggie “bacon” etc) but to celebrate the amazing flavors, textures, and nutrients of the plants themselves. Plant based cooking is a fun, economical, and tasty way to enjoy food! When I became a vegetarian, classic books like Mollie Katzen’s Moosewood Cookbook and Deborah Madison’s Vegetarian Cooking for Everyone were key to learning how to really eat as a vegetarian (and you should still check out those books, by the way, they are classics for a reason). Now, the internet also provides a treasure trove of recipes and techniques to make plant based eating an easy reality for you and yours! This week’s Good Food Reads is a collection of plant based (mostly vegan, all vegetarian) recipes full of flavor and fun!…
A simple syrup is both simple and extremely versatile. Easy to make, simple syrups typically consist of a base of equal parts sugar and water and then you can get creative! They can be used to flavor cocktails, coffee drinks, or even add a little something extra to a basic fruit salad. I love getting creative with syrups and with such easy and accessible ingredients, the sky really is the limit. A few weeks ago, I had a bunch of strawberries and my basil plants were exploding! I decided to combine the two and make a simple syrup to flavor some basic iced tea and quickly, my easy Strawberry Basil Simple Syrup was born….
It’s back to school week here in Minnesota and I know for many busy families, it also means back to crazy nights of post-school activities, sports practices, and arts lessons. Trying to get a family fed in the midst of all that activity can be a challenge for even the most prepared and experienced home cooks. This week’s Good Food Reads is a collection of easy, hearty meals perfect for these busy back to school weeks. Most of the recipes are designed for slow cookers or the Instant Pot (or another electric pressure cooker) in an effort to make these hectic days a little less crazy.
30 Minute Instant Pot Creamy Chicken Pasta from The Butterhalf. Perfect one pot meal for those crazy busy back to school/activities nights!
I love curry and can’t wait to try this Slow Cooker Coconut Curry Chicken from Fit Foodie Finds. It would be great with some fresh green beans and rice!
This Honey Mustard Slow Cooker Pork Loin and Rice from Food, Faith, Fitness is gluten free and adds fresh spinach at the end of cooking!
Instant Pot Chicken Cacciatore (Lexi’s Clean Kitchen) is packed with veggies and can easily be served over rice or cauliflower rice for a complete meal.
A fun twist on slow cooker soups: Slow Cooker Thai Chicken Soup (Foodie Crush).
Slow Cooker Mexican Chicken (Two Peas and Their Pod) is an easy slow cooker classic and can be used for tacos, burritos, or quinoa bowls. Such a great recipe for meal prep, too!
And if you’re looking to keep things on the lighter side, check out these recipes from the always genius SkinnyTaste: Unstuffed Cabbage Bowls and One Pot Spaghetti Squash and Meat Sauce (Pressure Cooker or Slow Cooker).
Here’s hoping your back to school weeks are great ones! Let us know when you’re cooking and as always, we’d love to hear from you with your Good Food Reads.
I’ve been craving vegetables lately, and that is a little odd. Although I was a vegetarian for a year or two, (many, many years ago), I can honestly say that vegetables are not anywhere on my cravings list (I won’t lie, that is the list that starts and ends with chocolate. And wine.) My local grocery store has started carrying spiralized vegetables and every time I go into the store I’m drawn to their amazing colors…and then I keep walking.
Truth be told I even OWN a spiralizer. And it’s never been out of the box. I own a cookbook to go with it (that I’ve never opened). All of that changed this weekend with these Butternut Squash Noodles Alfredo….
You guys. I just need to take a minute to gush about my last week.
Well, those of you who know me well, know that my dad has had some health problems this week, resulting in three hospitalizations and three trips to the cath lab. It’s been a roller coaster to say the least, but in between all of that worry and stress, was a bright, bright light-The Pinch of Yum Tasty Food Photography Workshop.
One word: Ah-mazing!
This week’s Good Food Reads is going to be a little more personal than usual…all about the workshop!
(PS-My dad is all fixed up and is doing great!)
It’s the end of summer. I’ve been trying valiantly to deny it, but here we are. The Minnesota State Fair is in full swing, school is starting next week, and I’ve even seen a few leaves prematurely turning color. Now that it is here, the end of summer means tomatoes. Tons and tons of tomatoes. And what better to showcase the bushels of gorgeous end-of-summer tomatoes but this Roasted Tomato and Ricotta Tart. …
I’ve been feeling extra snack-y lately. For whatever reason, sit down meals just haven’t been my thing. Snacks though? All over it. It may have something to do with the busy, end of summer, cram-it-all-in-before-it-gets-cold life we are living right now but I’m embracing it, whatever it is. This week’s Good Food Reads is a selfish collection of snack recipes that I’m hoping to try in the coming weeks. Got a favorite snack? Let me know on social media. Or just dive right in and enjoy this week’s Good Food Reads: Snack Time! …
Well, now that the solar eclipse craziness is over for a few years (or at least until 2024!) we can all get back to our lives and stow away those hard won eclipse glasses for next time, right? Unfortunately, the weather didn’t cooperate well where I live and so even though we were predicted to have about 82% totality, all I saw was a bunch of storm clouds. A bummer, for sure, but definitely not as disappointing as if we had driven down to Nebraska to try and catch totality! Did any of you get great eclipse views? While waiting for the eclipse yesterday, I had a huge craving for something salty and crunchy. Despite my love of baking, I really do prefer salty snacks. One of my favorite savory treats is the Tostitos Hint of Lime Chips. I can’t get enough of that salty, lime-y crunch. After a weekend of food indulgences, however, I figured I had better try for a healthier treat that would satisfy my need for crunch. So, after a rummage through the pantry, these salty, crispy Roasted Chickpeas with a Hint of Lime were born and eclipse snack time was a huge success. …
Here it is. The long awaited full menu with links from our Southern Themed Dinner Party: A Moveable Feast (June 2017). The lovely ladies that are involved in A Moveable Feast are all work colleagues who were brought into our lives due to our shared profession, but are now all dear and treasured friends thanks to all of the laughs shared over cocktails and full bellies. And those great friends make life so much more sweet! Read on for the full menu!…
It feels like we’ve been waiting SO long to bring you this amazing recipe. This is the final installment of A Moveable Feast and we may have saved the best for last. Balsamic Peach and Basil Sorbet is the perfect way to cool down during these hot August days. Smooth, creamy, flavorful and healthy, this is the perfect ending to any meal. Or mid-day-cool-down-treat. Or post-work-out-snack. Surely you will find so many uses for this sorbet, you will wonder where it’s been all of your life. And even better, this Balsamic Peach and Basil Sorbet is brought to you in partnership with Queen Creek Olive Mill! …