Potato Soup with Roasted Cauliflower

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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

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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

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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

Pear-Lemon Marmalade

Pear and Lemon Marmalade

My grandmother made yearly batches of homemade pear preserves for the hundreds of pounds of fruitcake she made and sold every year. My father recreated the recipe for me a few years ago when I updated her recipe for my Modern Fruitcake. The preserves were delicious, full of sweet pear and lemon flavor all floating in an irresistible thick syrup. Most the preserves I remember her making consisted of this syrup. Her figs floated in amber hued lemon-tinted syrup as did this jam. But, it’s not jam. When deciding what jam or jelly to grab for breakfast, I found that … Continue reading

A Frog Level Thanksgiving and Cornbread Dressing

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I’m not sure where to start when telling you about a Frog Level Thanksgiving, but I think I’ll start by telling you that Thanksgiving at Frog Level smells not only of turkey but also of freshly brewed coffee and citrus. You can walk into a home and know a lot about the place you are in. When you read that statement, I bet you immediately think of bad smells like cigarette smoke or dampness or nursing homes. However, when I think of the smell of Thanksgiving at my parents home I think of waking up to the smell of freshly … Continue reading

A Meal Plan for the Week of Thanksgiving

Brussels Sprouts with Cider and Duck Bacon

We all know what we are having on Thursday. But what are you going to have for dinner the rest of the week? Here’s an It’s Not Easy Eating Green menu for this week to get you in the mood for Turkeyday! Sunday: Football day is Texas Chili Real Texas Chili goes well with pretty much anything because there are NO BEANS. Serve it by itself, with a bowl of rice, on top of hot dogs or on Fritos for a game day meal. Monday: Kale Salad with Black-eyed Peas and Barley Enjoy an easy meatless meal so you can … Continue reading

Juniper Brined Turkey with Orange Maple Pan Sauce

Juniper Brined Turkey with Orange and Maple

Something I’ve always thought both charming and annoying about cooking for a food publication whether it be this little blog or a big publication like Cooks Illustrated, is that you have to cook on a publication schedule, not seasonally. In terms of turkey this means that Cooks Illustrated is testing and finalizing Thanksgiving recipes in May. As a food blogger I get to choose when I develop a recipe, but I can’t publish a recipe for Thanksgiving turkey after Thanksgiving. When I decided I wanted to share a turkey recipe with you, I knew that meant that we would have … Continue reading

Cooking Light’s We ❤ Cooking: Totally Tasty Food for Kids Review and Giveaway

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Last week I received another fantastic cookbook from Cooking Light. In their latest cookbook, Cooking Light We ❤ Cooking!: Totally Tasty Food for Kids, the Editors of Cooking Light have teamed up with 12-year-old twin chefs Lilly and Audrey Andrews. The book is meant to get kids in the kitchen and excited about making healthy food that isn’t necessarily kids food. That’s a topic that’s close to home for me. Getting my ultra-picky six-year old to eat anything other than chicken nuggets and pizza is difficult. When I got the book and started looking through it my first inclination was … Continue reading

Simpson Spring, Homemade Butterscotch Schnapps and Orange Butterbeer

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I turned off Washington Street in Easton, but quickly saw that I still had a ways to go. The long driveway through the woods from Washington Street in Easton to the Simpson Spring building might as well be a travel through time. You step out of your car and everything changes. The air smells of nothing but trees, earth and sky, and the building in front of you seems frozen in time. It was as easy to believe I was there a hundred years ago as it was that I was there today. I had heard of Simpson Spring, a … Continue reading

Brussels Sprouts with Cider and Duck Bacon

Brussels Sprouts with Cider Syrup and Duck Bacon - Square

Brussels sprouts get a bad wrap – even from me. They don’t deserve it either. They are  a veggie that needs a little extra love. Growing up they were a sad veggie sold in square boxes in the frozen food section of the grocery store. My mother admittedly didn’t try serving them because she didn’t like them herself. It wasn’t until I was already engaged to my husband that I discovered that these mini-cabbages could actually taste delicious. There are so many vegetables that I’ve learned to love by having them served to me at a restaurant. I always try … Continue reading

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