Bringing inspiration and ideas to better manage your home kitchen
What Is A Whole-Ingredient Pantry? WHOLE INGREDIENTS How & Where To Start? Whole-Ingredient Pantry Staples Fresh Ingredients To Complete a Whole-Food Kitchen What To Know About these Staples: How Stocking A Whole-Ingredient Pantry Makes Cooking Easier Easy Meals You Can Make From These Pantry Staples …
Cooking From Scratch For Beginners If you’re just getting into cooking, it can be intimidating. Knowing where to start, what to cook, how to cook are all skills that you haven’t yet developed. Don’t worry – your palette and your curiosity will be your teacher. …
Every once in a while, pancakes just fit the bill for a weekend breakfast. I’m not much of a carb heavy breakfast lover – I’d opt for protein heavy over carb heavy – but when you’re avoiding gluten, you start to appreciate the carbohydrates that are available. In the past, sourdough pancakes were always my favorite. I like the tangy flavor and that it doesn’t have that pancake mix, odd floury flavor.
This recipe has surpassed the sourdough pancakes as my new favorite pancake recipe. It’s easy, they’re gluten-free, made with oats, and comforting! I love it because is full of flavor and has a combination of flavors I love – bananas, oats, and cinnamon. These pancakes are fluffy, flavorful, and satisfying. Give them a try next weekend!
This has become our "go-to" pancake recipe. It happens to be gluten free and has two flavors that I love with breakfast - bananas and cinnamon. These pancakes are fluffy and very flavorful!
Preheat your griddle or pan for cooking the pancakes. Add all ingredients to a blender and blend on medium-high until smooth, about 1 minute. Once the batter is blended, cook in preferred way and top with syrup and butter.
Inspired by: Cookie & Kate "Blender Oatmeal Pancakes"
Muesli is a cold Swiss cereal that primarily consists of rolled oats. Traditionally, it’s set to soak in water overnight (hello overnight oats) and is eaten with fresh fruit, nuts, and cream sweetened with honey. This takes a bit more preparation than a typical cold …
Special K with red berries? Probably one of the best cereals out there, if you ask me! Store-bought cereals are a special treat. Growing up, our family had a tradition that every time we went camping, we could pick out a sugar cereal. Not camping? …
There’s something about the combination of oatmeal and bananas with a cup of coffee that I love. In this version, loads of warming spices, roasted pecans, bananas, and raisins bring together a delicious bowl of hot oatmeal. And this recipe can be adapted for an “on the go” version that only requires hot water.
Think of a healthy banana nut muffin turned into a bowl of warm comforting oatmeal. This is a wonderful way to change up your oatmeal routine with something you'll look forward to!
In a thermal cup or container, combine all dry ingredients. If you're using fresh dairy, fresh fruit, or liquid sugar (maple syrup, honey, etc.) hold these and add at the end. To the dry ingredients, add 3/4 cup to 1 cup hot water. If I'm using rolled oats, I use 3/4 cup water. If steel cut oats, 1 cup water. Stir to combine and place an insulating lid on the cup/container. Let sit for 15-20 minutes (30-60 for steel cut oats). Add any wet ingredients at the end. Enjoy!
I’ve noticed some seasonal patterns in our food and drink consumption. We drink a lot of sparkling water in the warm weather months. Sparkling water gets traded for tea when the weather turns cold. Oatmeal becomes increasingly popular December thru March. It’s interesting to see …
The turning of a new calendar year is a good reminder to set new goals. You don’t have to do it January 1st. January 1st goal setting, also known as “New Years Resolutions,” are reserved for people that need motivation. We (the collective we) don’t …
This soup is a classic, quick meal that is nourishing and comforting in the colder months of Fall & Winter. Leeks and potatoes are are both in season at the start of Fall. I describe leeks as a cross between cabbage and onions. They have that sweet, subtle flavor of cabbage that can turn nutty when browned and have a very subtle onion flavor. They’re a Fall and Winter favorite! Yukon gold potatoes offer a creamy potato texture. Thyme and chicken broth round out the flavors. And a bit of cream adds an additional layer of subtlety to the soup. Gather these simple ingredients, try the recipe, and this soup will quickly win you over.
This is a comforting classic soup perfect for cold winter nights. The subtle onion flavor and sweetness from the leeks combine wonderfully with creamy Yukon gold potatoes!
Trim ends of the leeks and slice in half length-wise. This will allow you to easily rinse the dirt from the leeks. After rinsing, slice into 1/4" slices. Next, heat butter in a Dutch oven or soup pot over medium-low heat. Add the leeks, garlic, and thyme and sauté until tender, golden, and aromatic. Next, add the white wine and allow to simmer until most of it is reduced.
Add the potatoes, chicken stock, salt and pepper. Bring to a boil and then turn heat down to low and simmer, covered for 15-20 minutes.
Once the potatoes are tender, blend the soup using either an immersion blender or standing blender. Puree to your desired consistency - I like it mostly pureed with some texture remaining from the leeks and potatoes. Return the soup to the pot, whisk in the heavy cream and serve garnished with the fresh chives.
Inspired by: Feasting At Home
I’ve shared this recipe already as it’s probably my favorite soup recipe. Minestrone is on the short list of recipes I’d love to perfect. This recipe reflects my journey to perfect minestrone. I’m nowhere near an expert on it and am excited to learn from …