Kristin Schell
Miso soup is so simple and adaptable, you’ll find dozens of ways to make this a quick, satisfying addition to your recipe rotation. You can make a cup at a time or a big batch to serve the masses. A Japanese staple, miso is traditionally made of fermented soybeans and used to flavor a variety of foods such as…
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Vegan Chili? At best it’s an oxymoron. In Texas I reckon it’s more akin to treason. Since this recipe isn’t mine I’m begging you, ‘please don’t shoot the messenger’. Y’all know I wouldn’t risk my Lone Star birthright unless this chili was good. Yes, it is vegan. And vegetarian. And healthy. It also has beans in it, lots of ’em….
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Once upon a time… At one of my wedding showers, the hostesses requested that the quests bring their favorite recipe to share with me, the bride-to-be. I treasure this box of handwritten recipes from family and friends. Holding the cards in my hand, lingering over memories as I cook somehow makes the flavors brighter, the meal more special. This recipe…
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Really, it’s good. But don’t just take my word for it. Make up a batch of this super healthy, savory soup. And if you need further convincing to try out this oft-overlooked cruciferous vegetable, read what my favorite health care practitioner, Dr. Ulery at Whole Body Health, has to say about cauliflower. Who couldn’t use a little stress-busting vitamin B?…
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Without further ado… The winner of The Red Plate is: Angie McDonald I’m not sure what took more skill, locating my new subscriber list or figuring out how to use random.org to generate a winner! All technicalities aside, I’m thrilled to give away The Red Plate today. Angie, I hope you will enjoy using this special plate as much as…
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I’ve been holding out on you. I came across this recipe last winter and have made it a dozen times, but am just now getting around to sharing. Forgive me? I’m a huge fan of the Crock Pot, especially on days when schedules are packed and there’s no time for cooking. The slow cooker allows me to fix it, forget…
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