Chicken stock is a blessing to the food world. It makes rice and pasta taste amazing, is essential to risotto and soups, and when you’re sick, it’s so good for your recovering body. Especially if your chicken stock is homemade. Homemade bone broth is soothing, flavorful, and SO GOOD FOR YOU. If you haven’t before, I highly suggest you take a quick browse online and read about the benefits of bone broth! Thankfully, homemade chicken stock is so easy to make. This is important to me because all of the stock options (at least that I’ve seen) sold in grocery stores have celery, potato, carrot, AND/or corn-derived ingredients.
Fortunately, with a carcass from a Roasted Chicken Dinner, a few vegetables, and a crockpot, we can make something that is healthier and tastes infinitely better than any grocery store product. Continue reading
Noodle bowls are my latest obsession. I’m not sure why I jumped on this bandwagon after wintertime (i.e. soup weather) ended, but it might be because these soothing, one-bowl meals are never too heavy or filling, and therefore are perfect for all seasons. A steamy bowl of whole wheat noodles, sautéed mushrooms, and barely cooked greens floating in rich homemade chicken stock loudly screams “comfort food!” to me. But not too loud, because that’s disruptive and not at all comfortable… Instead of screaming I think it wraps its warm soup hands around my belly and just murmurs “comfort food.” Yeahhh… Continue reading
Despite the frigid middle of this week (go home, April; you’re drunk), I am still so excited that it is finally spring! To celebrate spring and hopefully encourage continued sunshine, I made these scrumptious birthday cupcakes. To me, moist chocolate cake is the absolute BEST kind of cake, and strawberry buttercream made with fresh strawberry puree just shouts spring!
To make these cupcakes I used my favorite chocolate cupcake recipe, and adapted this recipe for strawberry buttercream to fit my batch of cupcakes. One of the reasons this cake recipe has earned the spot as my favorite for cupcakes is because it doesn’t call for coffee! The many, many chocolate recipes that call for coffee encourage non-coffee drinkers to still use them because you can’t taste the coffee flavor. Well, I have nothing against including coffee in my cake batter, but since I don’t drink coffee, I never have it at home! This lovely recipe doesn’t call for coffee, and yields delightful, moist, rich chocolate cupcakes. Continue reading
It’s funny, although I love healthy eating and am not a big sandwich fan, sometimes during the week, especially at lunch, I get a solid craving for a thick, juicy burger. I usually try to ignore it and satisfy myself with whatever nutritious lunch I packed that day, but over time the itch gets so unbearable that I usually end up breaking and splurge on a greasy burger laden with mushrooms and bacon and cheese and all sorts of other glorious things. Yes, I’m weak. But the first step is acceptance. 🙂 Well, this week I decided that all of that was going to be different. This week, I would still pack healthy lunches, but would also ease my burger craving before it even came to destroy me. Continue reading
Bright sunshine, warm rains, blossoming dogwoods, and plump red-breasted robins… It seems spring is finally here to stay!
Ever since the first fingers of spring began to spread over the city, I have been aching to do all kinds of culinary things to welcome and celebrate spring. I made an elaborate lamb dinner last week, cupcakes with strawberry buttercream frosting over the weekend (post to come), and created this delicious martini!
I first experimented with basil simple syrup combined with ginger beer in mocktails that I made over the winter when I was pining for warmer weather. But now that spring is finally here, it’s time to break out the bar tools and use the syrup to create refreshing, light, fun martinis. And this one fits the bill! Continue reading
I’m always looking for creative, healthy lunches for the work week. I can’t quite get with the traditional sandwiches and wraps, and I could never find a way to make salads that lasted throughout the week, were easy to pack in the mornings, and that I looked forward to enjoying at lunch time!
However, all of this changed when I stumbled across this post on Pinterest. Inspired by the Vintage Mixer, I decided to emulate the popular to-go lunch trend of mason jar salads, but instead of cucumbers, chicken, and lettuce, use cooked, nutritional powerhouse veggies and quinoa! Then I’d have vegetarian lunches with high vitamin content that contained some of my favorite sides combined into a salad. I was so excited to begin. A half day of prep and cooking later (and quite a bit of nibbling along the way), I had six “salads” for a nourishing week of ready-to-go lunches! Continue reading
The last few Fiesta Fridays I’ve attended I’ve been pretty selfish. My additions to the party have been dishes made just for one, which makes me not a very considerate attendee at all! Although I will most likely bring dishes for one to the party again in the future, my contribution today is made to share. So all of those who enjoy decadent chicken with thick cut bacon, fragrant herbs, and white wine, pull up a chair!
I knew I wanted to make a chicken with white wine sauce for the party, but was less than thrilled with all of the Coq Au Vin recipes I found online. I decided to combine what I liked from the recipes I found, add touches of my process making Beef Bourguignon, and figure out what else it needed as I went along. It’s a great way to cook, and the result was delicious! Continue reading