Saturday, February 17, 2018


~ Gimme Some Oven

1 pie crust recipe (see below, use your own, buy one, or go crustless)
1 T. olive oil
1 small onion, chopped
1 red bell pepper, chopped
5-10 asparagus spears, trimmed and chopped into 1-inch pieces
6 eggs
3/4 c. unsweetened non-dairy milk
3 T. flour
1/2 t. baking powder
1/2 t. salt
1/2 t. paprika
1/2 t. thyme
1/4 t. chipotle powder
1/8 t. pepper
3 handfuls baby spinach, roughly chopped

1/2 c. shortening or vegan butter
1/2 t. salt
1 c. flour
3-4 T. ice water

Preheat oven to 350 degrees. Place unbaked pie crust (directions below, if needed) in ungreased pie pan, poke a few holes in the bottom with fork, then bake for 10 minutes. Remove from oven and set aside.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion, red bell pepper, and asparagus; saute for five minutes or until onions are translucent and asparagus is cooked. Remove from heat.

In a separate bowl, whisk eggs, non-dairy milk, flour, baking powder, salt, paprika, thyme, chipotle powder, and pepper. Stir in sauteed vegetables and spinach, stirring until combined.

Spread egg mixture evenly into partially-baked crust and bake 45-50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to set for at least five minutes before serving.

Mix salt and flour in bowl. Cut shortening into mixture until well-combined. Add water, then stir until mixture clings together in a ball. Dough may be slightly moist. If too dry or moist, add additional flour or water as needed. There should be thin swirls of shortening throughout dough, so don't overmix.

Lightly dust counter with flour and roll dough out as desired. To transfer to pan, fold in quarters, then lift and unfold over pie pan.

Notes: We use our regular pie crust recipe and replace the chipotle powder with a combination of cayenne and chili powder.

Saturday, January 13, 2018


~ Forks Over Knives

6 russet potatoes, scrubbed
2 cloves garlic, crushed,
1/2 c. unsweetened, unflavored plant milk
1 T. mustard
1/4 c. nutritional yeast (optional)
15 oz. can chickpeas, drained and rinsed
1 shallot, chopped
3 T. capers, drained
5 sun-dried tomatoes, chopped
2 green onions, white and green parts, finely chopped and divided
salt & pepper, to taste
2 T. tahini
1/4 c. lime juice
1/4 c. water
2 T. fresh chives
1 green onion, chopped

Preheat oven to 400 degrees. Pierce potatoes in several places with a fork and place on baking sheet. Bake 55-65 minutes or until tender. Remove from oven and let cool until easy to handle.

Cut potatoes in half lengthwise, then scoop out inside of potato halves and place in mixing bowl, leaving 1/4 inch of potato along the skin.

Add garlic, plant milk, mustard, and nutritional yeast to scooped potato in mixing bowl and mash together. Add chickpeas and coarsely mash into mixture.

Add shallot, capers, tomatoes, and half of the green onions to potato mixture. Mix well, then season with salt and pepper.

Fill potato skins with mixture and bake 10-20 minutes or until golden.

While potatoes are baking, whisk tahini, lime juice, and water. Serve potatoes warm or at room temperature. Drizzle with tahini sauce and garnish with chives and remaining half of green onions.

Notes: We use nutritional yeast, chickpeas we previously cooked in the crockpot and froze, and 1 1/4 cup of pre-cut sun-dried tomatoes.

Sunday, December 3, 2017


~ Food Network

1 lb. green beans
2 T. butter
lemon juice, to taste
1/4 t. salt
1/4 t. pepper

Cut off the ends of green beans. Heat skillet over medium heat and add butter. Swirl pan occasionally to make sure butter is cooking evenly. When butter it toasty brown, add green beans and saute 3-4 minutes. Add lemon juice, salt, and pepper. Transfer to serving platter with tongs.

Friday, December 1, 2017


1 c. butter, melted
2 c. sugar
2 T. milk
2 eggs
2 3/4 c. flour
1 t. baking powder
1/2 t. cream of tartar
1/4 t. salt

2 T. sugar
1 1/2 t. cinnamon

Preheat oven to 350 degrees. Grease and flour 9x13 pan or line with parchment paper. 

In a large bowl, combine melted butter, sugar, and milk. Add egg and stir until combined. In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir into the butter mixture until combined. Pour batter into prepared pan.

In a small bowl, combine topping ingredients. Sprinkle over batter in pan. Bake 25-28 minutes. 

Notes: These bars are great when you want snickerdoodles, but don't have the time to roll a bunch of cookies. Prefer a regular snickerdoodle cookie? Here's a standard recipe and a pumpkin version.

Tuesday, November 28, 2017


~ my own little brain

1 T. olive oil
1 onion, chopped
4 c. garbanzo beans
4 c. cooked, pureed squash (I've used a mix of patty pan and zucchini)
2 6 oz. cans tomato paste
2 14.5 oz cans chicken broth
1/2 t. red pepper flakes
1 t. garlic powder
1 T. Italian seasoning
salt and pepper, to taste

Heat oil in Dutch oven over medium-high heat. Add onion and saute until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer twenty minutes.

Notes: This was a "raid the freezer and cabinet" lunch we made in our Rockcrok Dutch Oven with beans and squash we'd previously cooked and frozen that turned out to be pretty tasty. I didn't actually measure any of the seasonings, so the amounts here are just estimates and you can adjust them as you see fit.

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Saturday, November 11, 2017


~ Pampered Chef

1 lime, juiced
1/3 c. creamy peanut butter
3 garlic cloves, peeled
3 T. soy sauce
2 T. brown sugar
2" piece fresh ginger root, grated (about 2 t.)
2 t. Sriracha
1 lb. chicken tenderloins
2 pieces (8.8 oz.) naan
1 medium carrot, peeled
1/3 seedless cucumber
1/4 c. loosely packed cilantro leaves, chopped

Combine lime juice, peanut butter, garlic, soy sauce, brown sugar, ginger, and Sriracha in Manual Food Processor and process until smooth. Reserve 1/4 cup of sauce and set aside. Place chicken in mixing bowl and top with remaining sauce. Mix to coat.

Spray Executive Nonstick Double Burner Grill with oil and heat over medium for 3-5 minutes. Add naan to one side of the pan and chicken to the other. Cook naan 2-3 minutes per side. Cook chicken 3-4 minutes per side or until internal temperature reaches 165 degrees, then transfer to a mixing bowl and coarsely chop with Salad Chopper.

Grate carrot and cucumber; set aside.

Spread two tablespoons of reserved sauce on each piece of bread. top with chicken and grated vegetables. Use Herb Mill to grate cilantro over the top.

Makes two pizzas.

Notes: I've linked some of the specific Pampered Chef products the recipe calls for, but use whatever you have available. We triple this recipe for our family and make a few adjustments. We do use the Manual Food Processor for the sauce, but we use chicken breasts instead of tenderloins and bake them in the Rockcrok Everyday Pan. We like using the Salad Chopper with the chicken, but we've also used a knife for the job. We buy naan from Costco in a package that's enough to triple the recipe, but uses smaller pieces of bread. The naan gets heated on an electric griddle and we use a knife to chop the cilantro. 

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Sunday, November 5, 2017


~ The Costco Connection - October 2016

1 T. light brown sugar, packed
1 t. ginger
1/4 t. cinnamon
1/4 t. salt
1/4 t. pepper
1/8 t. cloves
1/8 t. cayenne
2 1-lb. pork tenderloins, trimmed

Preheat oven to 425 degrees and line baking pan with foil.

Mix brown sugar, ginger, cinnamon, salt, pepper, cloves, and cayenne in small bowl. Rub mixture on pork.

Place pork in prepared pan and roast 15-18 minutes or until internal temperature reaches 145 degrees. Remove from oven, cover loosely with foil, and let stand for three minutes before slicing and serving.