I don’t know how people can wake up 30 minutes before work starts and still get there on time. My summer mornings involve coffee, a shower, makeup, emptying and filling the dishwasher, watering the garden, walking the dog, and cleaning up whatever mess is on the counter so I’m not thinking about it at work all day. And this is just me — I really don’t know how people with children do it.
Lately, though, something has been making my life a little easier: chia pudding. I first discovered this recipe when I was Paleo, because chia seeds soaked in coconut milk form this tapioca-like substance that is about as close as you can get to yogurt on a strict Paleo diet. However, when you’re going through three or four $3 cans of coconut milk every week just for breakfast, the cost soon becomes prohibitive.
Luckily, I’m not Paleo anymore. Continue reading
I don’t want to suggest that the only way to eat kale is when it’s smothered in bacon grease and bourbon. But I think it probably is the best way.
This is a recipe originally available from Garden and Gun (online here), passed on to me by a coworker who, like me, was sick of kale salad after kale salad. Again, not that there is really anything wrong with kale salad, but every once in a while, you want something a little more tender, more meaty, something easier to convince your loved ones to eat.
The foundation of the dish is something called “bacon jam,” a concoction of bourbon, bacon, bacon grease, vinegar, and a little bit of sugar. Once you’ve got that mixture, you toss in your chopped kale and wait for it to wilt. It practically melts into the bacon jam, leaving you with an amazing sweet/sour/bitter combination. Remember how I said that all flavor is a combination of fat, salt and acid? This is a perfect example of a good balance among the three. Continue reading
Vegetables can be a struggle for me. I know, I run a healthy food blog — coming up with creative ways to use veggies and seasonal produce should be second nature to me, right?
Wrong. The vegetables we actually eat in my house are pretty repetitive. Brussels sprouts, sometimes with bacon. Kale. A salad. Sometimes chard, if my garden is going gangbusters. Zucchini on the grill, if my husband feels like taking that on. Asparagus.
I got sick of salads the other day and needed to find something new. A quick flip through my Gourmet cookbook was disappointing. Really? No vegetables section? But a more detailed look revealed that a lot of the “Salad” recipes were not just lettuce at all, but a variety of vegetables thrown in a bowl with dressing, which was exactly what I was looking for. Continue reading
Bear with me. I promise, you want to make these, you just might not know it yet. Bison is maybe a little unusual for people who are not living in rural areas where people regularly shoot and kill and eat everything from snow geese to antelope.
That’s not to say that there are actually wandering bison where I am, but when you live in a place where people regularly throw game dinners and eat moose, elk, venison and doves, you get to be more open-minded. The standard beef, pork and chicken triumvirate is demolished. Continue reading
March and April are apparently “the hunger season,” when most of the cold storage crops are gone and nothing fresh has come out of the ground yet. It’s also the period in my life when I generally start feeling gloomy and sad, wanting it to either snow and be pretty again like December, or warm up and get sunny like spring and summer are supposed to be.
Really the only thing for this uncomfortable time is to make soup. Soup can make you forget how gross and gloomy it is outside, help you feel better about curling up inside with a book, and make you so happy to be using up the beans stored in your pantry that you almost forget how angry you are to not be wearing your favorite new spring flats. Continue reading
I knew my upcoming trip to Austin was going to involve meat, fried things, queso, and more meat. I wanted to eat salads for a week or so to preemptively make up for the damage I was about to do to my body. But…it’s March. In Idaho. Even though it has been sunny and the snowpack has melted off, it’s not the kind of warm yet when you’ll have a carrot for dinner and call it good.
Plus, I have a husband to feed. And despite my best efforts, “vegan” is a four-letter word to him. He will balk at any dinner that too blatantly seems to be made entirely of vegetables and microwave a frozen lasagna instead, which makes me feel like a total failure and like trying to make a nutritious meal is a waste of time. So. I try to stave this off.
It immediately became clear that stir-fry was the only option. Continue reading
Guysssss. You have to make this. Drop everything and make this easy, gluten-free, buttery and barely sweet cherry-almond tart of amazing deliciousness right now.
If you made my grain-free lemon scones with cherry jam, you probably have some leftover jam at this point. And you’re wondering what to do with it. While the obvious answer is to make more scones, can I offer another solution? Make this tart instead. Continue reading