Kristin Schell
Really, it’s good. But don’t just take my word for it. Make up a batch of this super healthy, savory soup. Who couldn’t use a little stress-busting vitamin B? Husband and two of the Littles like this soup. I make it spicy with heat from a heaping teaspoon of red pepper flakes, so adjust accordingly. I’ve served the soup as…
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Now that your cast iron skillets are prepped and ready, let’s cook! If you think you are not a fan of brussels sprouts, maybe this recipe will change your mind. Forever. Brussels sprouts are a cool weather crop, kin to broccoli and cabbage. Full of vitamins and antioxidants, brussels sprouts are mighty greens! Long committed to memory, my favorite method…
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After all the talk around here, I thought I better post a recipe. Finally! I know, you must be thinking ‘peas?’ Maybe you even moaned the word in your head with some attitude like one of my Littles might say ‘pee-eez?!’. I’ll have you know, the very same Little requested a heaping, second serving of peas and packed a generously…
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Kale Chips hit the food blogging scene well over a year ago and seemingly everyone had their own version of the crispy uber-green. While the trend of making kale chips may be very 2009, I think kale is the new black and destined to be a classic. A few weeks ago I was fortunate to have several friends participate in…
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Who doesn’t love fried okra? Seriously, in nearly five years of food blogging I can’t believe I haven’t shared a fried okra story. I guess it’s because I assumed everyone has a favorite way to fry okra. I don’t have a recipe written down, but my version historically involved flour, buttermilk, cornmeal and oil for frying. When the first few…
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Look what came in my CSA basket today! A big bag of Romano beans. Maybe you know them as Italian green beans or pole beans. I’m going to toss these in a little olive oil with some garlic, chives and red pepper flakes and roast them for an addictive appetizer tonight. Oh and see the red carrots in the background?…
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