Friday, May 15, 2020


~ Bethany Weathersby

bell peppers, sliced
olive oil

Preheat oven to 400 degrees. Place sliced bell peppers on baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper; toss. Spread in single layer. Place bratwurst among bell pepper slices. Bake 30 minutes or until bratwursts are cooked through.

Notes: You can use as many peppers and bratwursts as you want. 

Wednesday, March 11, 2020


~ Serious Eats

2 1/2 c. Kix cereal
1 c. unsalted butter
1 c. light brown sugar
1 t. vanilla
1 1/2 c. semi-sweet chocolate chips
1/4 t. salt

Preheat oven to 350 degrees. Line a 12x17-inch jelly roll pan with parchment paper. Spread cereal in single layer, clustering as close together as possible. The cereal will fill approximately half the pan.

In a medium pan, melt butter over medium heat, stirring frequently. Once butter has melted, stir in brown sugar and vanilla. Cook until evenly brown and beginning to bubble, about five minutes. Remove from heat and drizzle over cereal, spreading gently with a spatula until all the cereal is covered.

Bake until butter mixture begins to bubble, about five minutes. Remove from oven and sprinkle with chocolate chips. Let the chocolate sit for a few minutes so it begins to melt. Gently spread chocolate over cereal until covered. Sprinkle with salt.

Refrigerate until chocolate hardens, then cut or break apart to serve. Can be stored in an airtight container for up to two days.

Notes: I skip parchment paper and use a silicone baking mat instead.

Saturday, March 7, 2020


~ Taste of Home

1 1/2 lb. top sirloin steak, cut into thin strips
1 t. salt
1/4 t. pepper
2 t. olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
14 1/2 oz. can diced tomatoes, undrained
1/2 c. beef broth
1/3 c. dry red wine or additional beef broth
1 bay leaf
1/2 t. basil
1/2 t. thyme
3 c. hot cooked brown rice

Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef with one teaspoon of the oil. Remove from stove and keep warm.

In the same skillet, saute onions in remaining teaspoon of oil until tender. Add garlic and cook for one minute. Stir in tomatoes, broth, wine, bay leaf, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, for ten minutes.

Return browned beef strips to pan and cook 2-4 minutes or until tender. Discard bay leaf. Serve over rice.

Notes: I've made this with thin cut sirloin tip steak, which I cut into strips, two garlic cloves, two cans of tomatoes, and extra broth instead of wine. The doubling of garlic was intentional, but the doubling of tomatoes was accidental and I didn't think to double the basil and thyme. The extra tomatoes were good and stretched the meal a little more, so I'll do the same thing next time and just add more seasonings to make it even tastier. I'm sure it's good over rice, but so far we've only eaten it without. 

Wednesday, February 12, 2020


~ Taste of Home

4 t. cinnamon
2 t. ginger
1 t. cloves
1/2 t. nutmeg

Stir all ingredients together and store in an airtight container for up to six months.

Makes just under 2 1/2 tablespoons.

Monday, January 20, 2020


~ East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious, written by Sasha Gill

2 1/2 T. vegetable oil
7 oz. extra-firm tofu, pressed and crumbled
1/4 t. turmeric
1/4 t. black or regular salt
2 garlic cloves, finely chopped
2 scallions, chopped
1 inch ginger, finely chopped
3 c. cooked rice, chilled (preferably jasmine)
1 T. + 1 t. soy sauce
1 t. sriracha
2 t. sesame oil
1 1/2 c. pineapple chunks
1/2 c. frozen peas
cilantro leaves for garnish
roasted cashews for garnish

Pour half the oil into a wok or nonstick frying pan over medium-high heat. Fry tofu and turmeric in oil until dry and firm, similar to scrambled eggs. Add salt, then transfer to a plate.

Wipe pan clean. Add remaining oil and fry garlic, scallions, and ginger three minutes or until fragrant. Add rice and cook for two minutes, breaking up any clumps.

Stir in soy sauce, sriracha, and sesame oil. Mix in pineapple, peas, and tofu. Stir until well-combined, then cook for two more minutes to heat through.

Serve hot, garnished with cilantro and cashews.

Notes: Firm tofu works fine if that's all you have access to. If you've never pressed tofu, you need to remove it from the package, then wrap in lint-free towel or paper towels and place on cutting mat. Top with something heavy, like a skillet or baking pan, for 30 minutes to press out excess moisture. As always, I grate frozen ginger instead of chopping fresh. 

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Monday, January 6, 2020


~ The Costco Connection - January 2020

1 T. grape seed oil
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 shallot, finely diced
1 T. ground ginger
1 T. turmeric
1 T. ground coriander
1/2 t. red pepper flakes
1 t. salt, plus more to taste
2 medium sweet potatoes, peeled and cut in to 1/2-inch dice
2 c. chicken broth, divided
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
13.7 oz. can unsweetened coconut milk
juice of 1 lime
1 bunch cilantro, stems removed and roughly chopped

Heat medium Dutch oven or heavy stockpot over medium-high heat; add oil. Saute garlic, ginger, and shallot until aromatic, about 3-4 minutes.

Add spices and salt, sauteing another minute while stirring. Lower heat to medium, add sweet potatoes and cook 6-8 minutes, stirring occasionally.

Deglaze pot with 1/2 cup of broth, scraping up brown bits from bottom of pot. Add remaining broth, chicken, and coconut milk, then bring to a simmer. Cover until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.

Add lime juice, half the cilantro, and any extra salt that's desired. Garnish individual servings with remaining cilantro.

Makes about 8 cups.

Notes: I use olive oil because it's what I have on hand and grate frozen ginger because it's easier than cutting it fresh. Just a heads up that everything will quickly char if you add sweet potatoes without adding any liquid for 6-8 minutes, so I add broth and remaining ingredients just after getting the sweet potatoes well-coated in spices and it turns out fine. I get about 7 cups of soup, maybe a smidge less, but it probably depends a bit on the size of the sweet potatoes.

Thursday, December 5, 2019


~ Easy Peasy Foodie

1 lb. cabbage, finely sliced
1 lb. red cabbage, finely sliced
4 large carrots, shredded
4 green onions, sliced (reserve a few slices for garnish, if desired)

1/2 c. olive oil
1/4 c. apple cider vinegar
1/4 c. Dijon
1 t. salt
1 t. pepper

Put salad ingredients in serving bowl and set aside. Put dressing ingredients in lidded jar and shake until thoroughly combined.

Pour dressing over salad and mix thoroughly. Garnish with reserved green onions, if desired.

Notes: I prefer to make my coleslaw with chunkier pieces of cabbage instead of finely slicing it. If you like serving coleslaw with pulled pork, try this slow cooker honey pork roast