Good Food is Everybody's Business
Every year at Easter, ham takes the spotlight. A traditional slow roasted smoked ham with brown sugar glaze was my family’s favorite. Yet what about the “forgotten ham” – the uncured, fresh ham? Pick out a fresh picnic ham (shoulder roast) and you’ve got a delicious alternative for the holidays.
This recipe is modified from a soup made by the Ovens of Brittany in a small cafe on a busy business thoroughfare in Madison WI. For nearly five years, I ate this soup at least once a week; it’s still my very favorite tomato soup.
Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them.
From the snowy woods of Vermont, Kate offers maple-glazed nuts; now you can make them too!
Unmeatloaf is a “mileage” food for sure (when something takes a little longer to prepare but you can freeze some for later use). It’s not hard to make, but there are a few steps involved. I think you could add whatever vegetables you wanted into the saute, just as if it were your own “meatloaf” recipe. Feel free to experiment. It feels great to have this in the freezer for that weeknight home cooked meal.
We’ve been slowly moving away from any processed foods in our household, and crackers have been a holdout. I never could seem to get something that was crisp enough and with enough flavor. These are yummy, crispy, and soooo easy to make with real ingredients!
Easy to make, full of autumn goodness, and yummy! Spicy without a hint of curry.
These croquettes are tasty. They are made with millet and short grain brown rice, which together, create a chewy binding for the vegetables. If you only use one grain, I suggest trying the millet, especially if you’ve not tasted it before. The addition of red pepper adds beautiful flecks of color throughout the croquette.
