Thursday, September 14, 2017


~ Minimalist Baker

1 medium butternut squash, peeled and cubed
3 1/2 T. olive oil, divided
1 t. sea salt
1/2 t. pepper
1/4 c. pecans
2 T. brown sugar
2 c. baby spinach or arugula, chopped
1/4 c. dried cranberries
1 T. balsamic vinegar (optional)

Preheat oven to 400 degrees and position rack in center of oven. Toss cubed butternut with 1 1/2 tablespoons of olive oil, salt, and pepper. Roast 15-20 minutes or until just tender.

While the butternut is roasting, heat a skillet over medium heat. Once hot, add pecans and stir until toasted and fragrant. Remove from skillet.

To the same skillet, add brown sugar and 1 tablespoon of olive oil. Stir to combine, then add pecans pack in with a pinch of salt and toss until fully coated and fragrant. Transfer to a plate to cool, spreading out to prevent sticking.

Add greens and cranberries to serving bowl. Once butternut is done roasting, add it and pecans to serving bowl. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Serve immediately.

Notes: We use walnuts instead of pecans because we always have them on hand, but they're super greasy when we candy them. We'll skip the oil and brown sugar from here on out and just toast them. 

Wednesday, September 6, 2017


1 c. sugar
1-2 T. molasses for light brown sugar
3-4 T. molasses for dark brown sugar

Mix ingredients completely.

Monday, September 4, 2017


~ Better Homes & Gardens magazine - April 2015

1 c. shredded unsweetened coconut
2 1/4 c. flour
1 T. sugar
1 T. baking powder
1/4 t. salt
6 T. cold butter
1 egg, lightly beaten
3/4 c. whipping cream, plus more for brushing
1 c. semi-sweet chocolate chips
coconut (optional garnish)

Preheat oven to 400 degrees. Spread coconut on baking sheet and bake 5-7 minutes or until golden brown, stirring once. Cool slightly, then transfer to a food processor and process until finely ground. Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.

In a medium bowl, combine egg and whipping cream. Add egg mixture to flour mixture, the add toasted coconut and chocolate chips. Use a fork to stir just until moistened.

Turn dough onto a lightly floured surface. Knead by folding and gently pressing in for 10-12 strokes or until dough is smooth. Pat into a 10x4-inch rectangle. Cut in half lengthwise, then in sixths crosswise to make 12 pieces.

Place pieces two inches apart on ungreased baking sheet. Brush with additional whipping cream. Bake 13-15 minutes or until golden brown. Sprinkle with additional coconut for the last five minutes of baking, if desired. Serve warm.

Makes 12 scones.

Notes: I toast the coconut in a skillet instead of in the oven. We've made these both with and without extra coconut sprinkled on top and don't think the ones with the coconut were any better than the ones without. 

Thursday, August 31, 2017


~ Oh She Glows

4 heaping c. cauliflower florets
1/2 T. olive oil
1 T. minced garlic
1/4 c. nutritional yeast
1/2 c. unsweetened unflavored non-dairy milk of choice
1/4-1/2 t. garlic powder
1/2 t. onion powder
1/4-1/2 t. pepper
3/4 t. fine grain sea salt, or to taste
1 T. lemon juice
parsley (optional garnish)

But cauliflower florets in a large pot and cover with water. Bring to a low boil and cook 3-7 minutes or until fork tender. Drain.

Meanwhile, add oil to a skillet and saute the garlic over low heat 4-5 minutes until soft and fragrant, but not browned.

In a blender or food processor, add drained cauliflower, sauteed garlic, nutritional yeast, milk, garlic powder, onion powder, pepper, and salt. Blend until totally smooth.

Bring a large pot of water to a boil. Add fettuccine and cook until desired tenderness. Drain. Combine pasta and sauce in large pot over medium-low until heated through. Season with salt and pepper to taste. Serve with parsley, if desired.

Makes three cups of sauce.

Notes: We double the recipe and use one pound of pasta. We prefer it without parsley.

Friday, July 7, 2017


~ Saving Dinner

1/8 t. cayenne
1/8 t. paprika
1/2 t. salt
1/2 t. pepper
1/2 t. onion powder
1/2 t. thyme
1 t. garlic powder
4 boneless skinless chicken breasts
1 1/2 T. butter
1 1/2 T. olive oil
3 T. lime juice
1/3 c. chicken broth

Mix first seven ingredients together, then sprinkle on both sides of chicken breasts.

In a skillet over medium-high heat,  heat butter and olive oil together. Saute chicken in oil and butter until golden brown, about five minutes per side. Remove from skillet and keep warm.

Add lime juice and broth to skillet, stirring in any browned bits stuck to the bottom of skillet. Cook until slightly reduced, then return chicken to skillet and coat with sauce before serving.

Notes: We sprinkle half of the seasoning blend on one side of the chicken breasts, whichever side will go down in the skillet first, then sprinkle the second half on the other side right before flipping the breasts over. 

Tuesday, July 4, 2017


~ Tasty

3 T. lime juice
1/4 c. olive oil
1 avocado
1 garlic clove
1/4 t. pepper
1/2 t. salt

Place all ingredients in blender or food processor and blend until light and creamy.

Makes about one cup.

Notes: We've used this with the roasted veggie salad and avocado dressing recipe it was originally part of, but, among other things, we also enjoy it on other salads, as a dip for tortilla chips, used as a dairy-free substitute for sour cream with tacos, spread over black bean and rice burritos, stirred into a bowl of Heddy's black and red bean soup. With the texture of the avocado's healthy fat and the flavor of lime juice, the possibilities are endless for how to use it. Although you can make in a blender, we find it's much easier in a food processor.

Wednesday, June 21, 2017


~ Dinner at the Zoo

1 lb. ground turkey
1 egg, beaten
1 t. Italian seasoning
1 t. kosher salt
1/2 t. pepper
1/2 c. breadcrumbs
1/2 c. parmesan
1 T. water

1 T. butter
1 c. carrots, peeled and chopped
1 c. onion, chopped
1 c. celery, chopped
2 c. butternut squash, peeled and chopped
salt & pepper, to taste
15 oz. can diced tomatoes
6 oz. can tomato sauce
6-8 c. chicken stock, divided
7-8 oz. alphabet noodles
1 meatball recipe from above or 1 lb. store-bought meatballs
chopped parsley (optional garnish)

Place oven rack 4 inches from the top and preheat broiler. Combine all ingredients and mix until thoroughly combined. Shape into meatballs about one inch in diameter.

Spray a large baking sheet with cooking spray and arrange meatballs in single layer. Broil for 8 minutes or until meatballs are cooked through and starting to brown.

Heat large pot over medium heat, then add butter. Once butter has melted, add carrot, onion, celery, and butternut. Season with salt and pepper. Cook 5-7 minutes or until onion is translucent and everything else is just starting to brown.

Add tomatoes, tomato sauce, and 4 cups of chicken stock. Turn heat to high and bring to a boil. Reduce heat to medium and simmer 5-7 minutes or until noodles are tender.

Add meatballs and cook until heated through, about 3 minutes. Add another 2-4 cups of chicken stock until desired consistency is reached. Garnish with parsley, if desired.

Makes three quarts when you use 8 cups of stock.

Notes: We have only made this using make-ahead meatballs, which are often in our freezer.