Monday, August 26, 2019


~ Bethany Weathersby

1 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. smoked sausage, sliced
1/2 large onion, chopped
1 T. olive oil
1 t. pepper

Preheat oven to 400 degrees. Mix all ingredients together and spread in single layer on rimmed baking sheet. Roast for 10 minutes, then toss before roasting another 10 minutes.

Notes: These measurements are flexible, so adjust them to suit your taste. 

Saturday, June 15, 2019


~ K & R Adventures

1 1/2 lb. sirloin steak tips or lean stew beef, cut into small pieces
1/2 t. onion powder
1/2 t. garlic powder
salt and pepper, to taste
2 T. olive oil
1/2 white onion, chopped
3 cloves garlic, minced
10 oz. sliced mushrooms
1 1/4 c. beef broth
1/4 c. coconut aminos or low sodium soy sauce
1/4 c. red wine vinegar
1/2 c. canned coconut milk or coconut cream
3 T. flour
2 T. water
egg noodles
chopped parsley, to taste

Toss beef, onion powder, garlic powder, salt, and pepper until coated.

Heat oil in a large Dutch oven over medium heat. Add coated beef to hot oil and stir until browned on each side. Remove beef from pan and set aside.

Add onions and garlic to pan and saute 3-4 minutes or until translucent. Add mushrooms and saute another two minutes. Add coconut aminos or soy sauce and vinegar to deglaze pan, then stir in browned beef and beef broth.

Reduce heat to low, then cover and simmer for about three hours, stirring occasionally. Once beef starts to become tender, stir in coconut milk or cream.

Whisk flour and water together in separate bowl until smooth, then stir into beef mixture. Simmer uncovered about 30 minutes or until sauce has thickened and beef is fork tender.

While beef is simmering, cook egg noodles according to package directions.

Serve beef over noodles and garnish with chopped parsley.

Notes: I know egg noodles are the classic stroganoff pasta, but any shaped noodle will do.

Monday, June 10, 2019


~ Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen, written by Jon Shook and Vinny Dotolo

1/2 c. olive oil, plus 1 T. for greasing pan
2 heads cauliflower, trimmed to florets (about 12 c.)
2 t. kosher salt
1/2 c. drained capers
1 1/2 t. red pepper flakes
1/2 c. finely grated Parmigiano-Reggiano cheese

Preheat oven to 450 degrees. Grease roasting pan with 1 tablespoon of oil; set aside.

Place cauliflower, salt, and remaining 1/2 cup oil in mixing bowl; toss to coat. Spread mixture in roasting pan and roast 25-35 minutes, or until golden brown, stirring once in the middle of the cooking time.

Remove from oven and sprinkle with capers and red pepper flakes, tossing to combine. Sprinkle with cheese before serving.

Notes: I think this is way too oily made as directed, but it's perfect with 1/4 cup of oil. We use stoneware, so I don't grease the pan. It's good both with and without the cheese, in case you're dairy-free. Tasty straight from the oven, but I liked the leftovers even more. 

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Saturday, June 8, 2019


~ Pampered Chef

2 lb. fresh strawberries, hulled
1/2 c. plus 1 T. sugar, divided
1 T. cornstarch
juice of 1/2 lemon
2 c. self-rising flour (see notes for using all-purpose flour)
1 1/2 c. heavy whipping cream
1/2 t. cinnamon

Preheat oven to 400 degrees.

Place strawberries, 1/2 cup sugar, cornstarch, and lemon juice into a Rockcrok Everyday Pan. Bring to a simmer over medium heat and allow to cook for 10 minutes, mashing berries periodically. 

Meanwhile, in a large bowl, mix flour and whipping cream until just combined. When strawberries have finished simmering, use a Large Scoop to dollop dough over berry mixture. Combine cinnamon and 1 tablespoon of sugar, then sprinkle mixture over dough. 

Transfer pan to preheated oven and bake 20 minutes or until biscuits are lightly browned. Let stand for at least 5 minutes before serving.

Notes: The Rockcrok product line is safe for stove, oven, microwave, grill, freezer, and microwave. If you don't have the Everyday Pan, be sure to use something that's safe with both the stove and oven, or use one pan for cooking berries on the stove and transfer them to another for baking the shortcake.  If you don't have a scoop, make biscuits that measure roughly three tablespoons. You can replace self-rising flour with 2 c. all-purpose flour, 1 T. baking powder, and 1/2 t. salt. We've subbed canned coconut milk for the heavy whipping cream to make a dairy-free version that tasted just as good as the original.

Wednesday, May 15, 2019


~ Pampered Chef

2 T. butter, melted
1/2 c. flour
1/4 c. sugar

1/2 c. butter, softened
3/4 c. sugar
1 egg
2 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. low-fat buttermilk
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray mini loaf pan with cooking spray.

To make streusel topping, combine butter, flour, and sugar in small bowl. Mix until it resembles a coarse crumb, then set aside.

In large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until thoroughly combined.

In small bowl, combine flour, baking powder, and salt. Alternate between flour mixture and buttermilk, adding a little of each at a time to the butter and sugar mixture. Gently fold in blueberries.

Pour 1/3 cup of batter into each of the 8 wells of the pan. Sprinkle streusel evenly over loaves. Bake 25 minutes or until toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pan before removing to cooling rack.

Notes: These taste good, but I'm going to do a couple things differently next time. First, the streusel was stickier than a coarse crumb, so I'm not going to melt the butter next time and see how it works. Second, my blueberries were frozen, as that's how I buy them from Gingerich Farms, and sunk to the bottom of the loaves. I think I'll coat them in a little bit of flour next time and see if that helps them stay distributed more evenly through the bread. 

Friday, May 10, 2019


~ Bowl of Delicious

2 T. lime juice
2 T. fish sauce
1 T. honey
1 1/2 t. toasted sesame oil
1-inch piece fresh ginger, minced or grated

4 c. shredded red cabbage
4 carrots, grated
2 T. roughly chopped fresh basil
2 T. roughly chopped fresh cilantro
2 T. roughly chopped fresh mint
sesame seeds and extra herbs (optional garnish)

Whisk dressing ingredients together in large serving bowl. Add all salad ingredients, then toss until mixed thoroughly. Garnish with sesame seeds and extra herbs just before serving.

Notes: The dressing is delicious and would be good on a variety of salads or vegetables. We garnish this salad with toasted sesame seeds, which I don't consider optional. Head over to Bowl of Delicious, linked above, if you need tips on using a vegan fish sauce.

Monday, May 6, 2019


~ Taste of Home

3/4 c. sugar
3/4 c. flour
1/2 c. rolled oats
1 1/2 t. allspice
1/2 t. salt
1/2 t. baking soda
1 c. mashed sweet potatoes
2 eggs
1/4 c. butter, melted
1/4 c. canola oil
1/4 c. maple syrup
1 lb. bulk pork sausage, cooked and drained

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray or line with paper liners.

In large bowl, mix sugar, flour, oats, allspice, salt, and baking soda. In separate bowl, combine sweet potatoes, eggs, butter, oil, and syrup. Combine dry and wet ingredients until just moistened, then stir in sausage.

Divide batter evenly in cups of prepared muffin pan. Bake 25-30 minutes or until toothpick inserted in muffin comes out clean. Cool five minutes, then transfer to cooling rack. Serve warm and refrigerate leftovers.

Notes: I like the flavor and heartiness of these muffins, but the texture was a little more mashed potato-ish than I expected. I'm going to keep making them and just tweak ingredients until I get the texture a little more muffin-ish.