Apr 27, 2017
Salmon is a wonder. Just buy a nice fillet, season it, pop under the broiler and you have a delicious, healthy entree.
Orange Glazed Salmon
Until the hundred and eleventh time… then it all starts to feel a little dull. And you really need to switch things up. Orange Glazed Salmon anyone? Continue Reading →
Apr 23, 2017
Are you a homemade soup lover? If the answer is “yes,” I bet you’d agree that there’s no such thing as too much broth. So today I made homemade vegetable broth—from leftovers! In the week following Earth Day, I am trying to be especially careful to not waste food.
Homemade Vegetable Broth
I used to make most of my soups using chicken broth. This, alas, resulted in a perennial broth crisis. I’d sometimes have to buy organic at the store, but this was pricey—and usually not as good. Finally, I decided to use more vegetable broth. Continue Reading →
Apr 20, 2017
What’s better than dessert? How about a dessert that doubles as a serving of fruit! Like a Cherry Ice Cream Soda.
Cherry Ice Cream Soda
Now I’ve always figured if you’re going to eat dessert, you might as well see if you can have some fruit while you’re at it. And there is no shortage of delicious fruity desserts in this world. French Apple Pie, Strawberry Lemonade Popsicles , Blueberry Cheesecake, to name a few. Continue Reading →
Apr 13, 2017
It’s been another fun month in the Food in Jars preserving challenge. This month’s goal was Quick Pickles–and I had to ask what is a quick pickle? The answer is something (almost anything!) that you pickle with the intent of storing/marinating it in the refrigerator and finishing quickly (versus canning and storing in your cupboard for months). I decided to try Pickled Eggs.
Three colors of pickled eggs!
With Easter coming, I thought it would be fun to try multicolor pickled eggs–in pink, purple and yellow. Since two of my kids were unable to get home from college, we could call these grown-up Easter Eggs and skip the egg hunt! Continue Reading →