Real Food
Roasted Tomato Sauce for Canning or Freezing
It’s tomato season, y’all! I’m dropping in from a long summer break to share a few of my favorite tomato canning recipes. Stay tuned over the next week or so for a few more recipes, including salsa and tomato soup. Here’s to that last great tomato harvest of the year–may yours be a bumper crop! …
Spice Storage Solution: Mason Jars
What a brilliant remedy for a problem that’s troubled me far too long: my most-used spices are now stored in 12 ounce quilted Ball canning jars. Bingo! The perfect solution.
How to Make Meadow Tea
Where I grew up, Meadow Tea is about as common in summertime as ice cream, swimming pools and running barefoot through the grass. It’s simple to make, if you’ve got access to a large patch of mint.
Mini Nut Butter Cups
Another winning recipe from Eat Like a Dinosaur! Quick and easy–two of my favorite words in the kitchen, Mini Nut Butter Cups were a big hit with the entire family. I’ll definitely be making these tasty treats again!
How to Freeze Waffle Batter
Did you know it’s possible to freeze waffle batter? It’s true! I learned this nifty piece of culinary information while preparing for the arrival of Baby Brother, who is now almost 11 months old.
Easy Homemade Crackers with Fava Flour
For a long time, homemade crackers were on the “someday” section of my to-do list. As in, someday when I have more time. Next, let’s discuss the overabundance of fava bean flour, aka garbanzo bean flour, chickpea flour, besan, that has occupied far more than its fair share of pantry shelf space for entirely too long. Thank…
Irish Soup {dairy-free & gluten-free}
Looking for a simple, nutrient-dense soup that requires neither meat nor beans? You’ll love this recipe for Irish Soup!
Quiche with Roasted Veggies and Cheese
This quiche with roasted veggies and cheese is a great way to use up leftover cooked veggies from the fridge, as well as a quick and easy way to serve up a nutritious dinner. Frozen vegetables work well, too–I like to keep frozen fire roasted red peppers on hand for recipes like this.
How to Keep Food from Sticking to Cast Iron
I love cooking with cast iron! Have you tried it? My collection includes: (1) 5″ mini skillet (2) 10″ skillets (1) 12″ skillet (1) dutch oven (1) reversible pancake griddle I use every single piece on a regular basis in my real food, gluten-free kitchen. Cast iron can be used for fish, meat, veggies, eggs, and even for baking! Plus, there’s the…
Sneaky Veggies: Colorful Rice
As mentioned in Project Eat More Veggies, I’m always looking for ways to make vegetable consumption more appealing to my boys–specifically Little Brother, now almost 5. Colorful Rice was a happy discovery for all of us. It’s easy for me (hooray), and for some reason Little Brother will happily eat veggies in Colorful Rice that he…