Crispy Baked Fries Take Two: Now With “Regular” Potatoes!

Closeup of crispy baked fries with Greek yogurt and cilantro dipping sauceThe Crispy Baked Sweet Potato Fries recipe I posted last week was so amazing, I made it again last night.  But I didn’t have any sweet potatoes.  I did have “regular” white potatoes.  I would tell you what kind of potatoes I used, but I have no idea.  It didn’t even say on the bag.  Is that weird?  Or am I just so used to buying local and from farmers where everything about the type and origin of the produce is celebrated that I’ve forgotten that “regular” vegetables in the grocery store don’t list this information? Continue reading


Chicken Soup from Scratch

There are many different methods to make chicken soup.  On one end, you can use packaged broth and cook up chicken and vegetables right in the pot and have it ready in 30 minutes, and on the other the end you can start with a whole raw chicken, make the broth and then cook the soup.  The method I use most often and the one I am going to share today is closer to the second side of the scale. Continue reading

Caesar Salad with Homemade Dressing and Croutons

Do you buy salad dressing at the grocery store? Stop! Making your own is so easy and tastes so much better, once you start you’ll never look back. Plus, you’ll know what goes into it and you can easily adjust seasonings and fat levels to your liking. I previously posted a delicious oil and vinegar dressing that works in any fall salad over here, but what about classic Caesar dressing? It took a while before I attempted it because I was intimidated by the whole raw egg thing, not to mention anchovies (yuck). Continue reading

Quinoa and Chard Patties with Cilantro Yogurt Sauce

Tonight was one of those nights where I felt I had nothing to make for dinner.  I rummaged through my fridge and pantry, pulled out a couple of ingredients that caught my interest, and threw them into Google to see what I could find.  This was the result and they were really tasty, and incredibly healthy too!  If you don’t have chard on hand, any sort of cooking greens would work well here such as kale or spinach.

Continue reading

Preserving Tomatoes, Here I Come!

Just a quick post to share the beautiful tomatoes, onions and garlic patiently waiting on my counter to become salsa and crushed tomatoes this weekend!  The harvest season is starting to wrap up, but many farmers still have produce in abundance and it’s a great time of year to get deals if you buy in bulk.  This will be my first experience with canning, so I’ll be sure to post the results (good or bad!) once I’m done!

Tomatoes and other bulk produce are often sold in bushels.  What the heck is a bushel?  A standard bushel of tomatoes is 53 pounds, but it varies depending on the vegetable.  The Roma tomatoes in the picture below total half a bushel.  Go here to see other bushel sizes.