Red Bean and Hominy Chili


Can we all just calm down and get over the air-pressure of a few footballs? Come on, it’s time for the Super Bowl and there are more important things to talk about. Like chili. Chili is essential to Super Bowl festivities. This is the third year I’m featuring a chili recipe for Super Bowl week, and the first time I’m giving you a vegetarian option. The first time I featured a chili recipe, I shared my mild Texas style beef chili with no beans. That recipe has continued to be one of my most popular recipes on the blog. Then … Continue reading

Fattoush with Yogurt


I’m all wrapped up in yogurt right now. Chobani asked me to come up with a recipe using their all-natural yogurt to share with you. I came up with two. I am little bit of an overachiever these days. Here’s the first: If you are not familiar with fattoush, then you are in for a treat. This middle-eastern bread salad is the best thing in my diet right now. At it’s heart, fattoush is a combination of toasted or fried pita tossed with cucumbers, tomatoes and other veggies. My version is adapted from the wildly popular and addictive Jerusalem: A … Continue reading

Nasoya Breakfast Burritos

Nasoya Breakfast Burrito1'

So, in yesterday’s post I turned you into a tofu lover, right? Well, here’s a few more recipes to use your love of tofu in, and these are breakfast! Recently, Nasoya contacted me and asked me to try out a few of their breakfast recipes. Regardless if you are new to tofu, or use it regularly, you might not think of it as a breakfast option, but it makes a wonderful substitute for eggs. It’s full of protein and the flavors adapt easily to whatever flavor you are looking for. Nasoya provided me with free Nasoya products in exchange for … Continue reading

Not-So-Fried Char Siu Tofu Spring Rolls

Char Siu Tofu Spring Roll detail

Let’s talk about your fears for a minute. Not the what’s hiding under the bed sort of fears, or the scary clown sort of fears. Let’s talk about your fear of tofu for a sec, okay? Yup, you – the one that looks the other way when passing the little square boxes in the produce section. You need to embrace your fear, look it in it’s little white plastic face and say  I can master you. If I learn to cook that scary looking white square correctly, then it will be oh-so-tasty and I will be so happy to have … Continue reading



 I am a little behind the fashion on this incredibly tasty dip for bread and oil. 101 Cookbooks published a recipe for this addictive mix of nuts, seeds and spices way back in 2006, and it was quickly followed by a bevy of adaptations in the way that any new and different recipe that Heidi Swanson publishes tends to do. Back in 2006 I was too busy getting married and going to culinary school to see it. Then The Kitchn published a easy to follow recipe which included ways to adapt the recipe to your own liking. That was back … Continue reading

2014 Year-End Review

2014 Year End

I am not really surprised how fast the past year went. Saying time goes too fast is too easy. It’s not that time goes to fast; it’s that I go too fast. My days are filled with breakfast, lunch and dinners, keeping diapers on toddlers (not an easy task), book-bags packed for my kindergartener, and surviving the witching hour (which annoyingly lasts four hours not one!). Finding time for my sweet and darling Hubby, housekeeping and blogging seem more difficult every day. Since it’s the time to reflect and make changes I have decided next year to slow down and … Continue reading

Holiday Gift Cakes: Double-Fudge Pound Cake and Classic Gingerbread

Cakes - It's Not Easy Eating Green

A particular humbug I used to know once told me that teachers throw away all the homemade edible gifts they receive for the holidays. Upon hearing this I went into despair; if I couldn’t bake for Little Guy’s teachers, then what was I to do? Apparently, teachers prefer gifts in the form of plastic (gift cards), to gifts lovingly prepared for them. I get the idea that teachers might be a little weary that the gifts were made by the same little dirty hands they see all day. However, whatever happened to the appreciation of homemade gift? I choose to … Continue reading

Potato Soup with Roasted Cauliflower


I love baked potato soup. Cheese, sour cream, chives and little crunchy bits of bacon floating around in a pool of warm, comforting potato makes for a bowl of happiness. But I also know that it is pretty easy to leave out the bacon and still get a delicious soup. This recipe is based on a Cooking Light recipe I pulled out of an issue ages ago and just got around to trying. I tweaked it a little to make it vegetarian, but what makes it so special is that it replaces a lot of the high-fat additions with pureed, … Continue reading

Pistachio Date Pinwheels and the Great Food Blogger Cookie Swap

Date Pinwheels 1

This is one of my favorite posts of the year. It’s time for the 4th Annual Great Food Blogger Cookie Swap. One post has so many benefits. I have an excuse to develop and test a cookie recipe (which takes several attempts to get right and has the side effect of many dozen cookies appearing in my kitchen). People send me cookies – in the mail. I like getting cookies in the mail. AND, I get to meet new bloggers and see new blogs. The Great Food Blogger Cookie Swap is a one-of-a-kind event each year where hundreds of bloggers … Continue reading

Vegetable Stock

Vegetable Broth 1 - INEEG

I want to share a word or two on the difference between broth and stock. I have always considered stock to be a long simmered liquid with as much of the concentrated flavors and proteins dissolved into the liquid. I have also heard people say that broths are made by cooking the meat and the bones while stock is exclusively made from bones. Still others have suggested that stocks are unseasoned and broths contain enough seasoning to be palatable on their own. There is no clear answer to the difference either. An article on The Kitchn supports the idea that … Continue reading

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