"beef" stew

As the weather turns colder and the sweaters come out of storage, even more than normal, I get motivated to make all kinds of soup! I love soup and really believe I could survive on it.

One thing that gets a little old as a vegetarian or vegan is clear broth vegetable soup. It's okay. It's filling and healthy, but it's just a little boring. So, I decided stew is the way to go! It's hearty, warms you up and is filling, but still mostly vegetables!

So, my mom shared a favorite beef stew recipe and I adapted it for vegetarians. I've been eating leftovers for about a week and they do not disappoint!

Vegetarian Beef Stew

Ingredients:
- 1 cup flour (I always use King Arthur)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 package crimini mushrooms, halved
- 1/4 cup vegetable oil
- 1 onion, minced
- 4 cups vegetable broth
- 1 tsp dried rosemary (I used fresh - yum!)
- 1 tsp dried thyme (again, I used fresh and it worked just fine)
- 2 bay leaves
- Salt and pepper to taste
- 3 large potatoes
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 tsp cornstarch
- 2 tsp cold water

Directions:
To begin, combine the flour, garlic powder, salt and pepper in a resealable plastic bag. Wet your mushrooms and then toss them in the bag to coat.

Heat the vegetable oil in a large stockpot over medium heat. Toss in the mushrooms and brown them (even more), then remove them to a plate lined with a paper towel. Add the onion to the remaining oil and cook until translucent, beginning to brown. Add the vegetable broth, rosemary, thyme, bay leaves and salt and pepper. Mix and then return the mushrooms to the pot. Bring the mixture to a boil, reduce the heat to low, cover and simmer for about 20-30 minutes.

Add your potatoes, carrots and celery to the pot. In a small bowl, whisk together the cornstarch and cold water, then add to the stew and mix. Cover and simmer for about 45 more minutes. Season to taste.

Finally, enjoy some yummy stew for dinner and pack some up in reusable containers for lunch tomorrow!

Let me know what soup variations you have made vegetarian or vegan!

Be well,

M

savor flavor.

The other night, I made a goal to use up all the produce in the fridge that's about to go bad. Do you ever get to that point? It's difficult for me to find the motivation, but I'm trying to be creative! :)

So, being the fan of Mexican food that I am, my first thought was enchiladas! I knew I had black beans, bell peppers, mushrooms and tortillas..probably some corn or something too. I go into the kitchen. What? I have green enchilada sauce! Boom! It's on. I look in the fridge...two. sad. tortillas...okay, I won't let this get me down!

A Mexican bake! Here we go!

In an 8x8 pan:

1. Pour half a can of verde (or regular) enchilada sauce directly into the bottom of the pan.
2. Layer one tortilla on top of the sauce.
3. Season black beans with cumin, chile powder, garlic salt...whatever ya got...and spread on top.
4. Toss in mushrooms, bell peppers, corn, again, whatever ya got!
5. Place second tortilla on top and pour the remaining enchilada sauce on top.
6. Bake at 350 for 15 minutes.
7. Look around the kitchen for more to use up!
8. Take your bake out, cover with salsa, shredded cheese, chives, bake for 10 more minutes.

This will be surprisingly tasty and filling, and will use up stuff you need to use up! Please try it out with what you've got on hand and let me know how it works!

In the meantime, enjoy this pepper cutting technique I just learned (and used on this dish) which is fabulous: https://www.youtube.com/watch?v=viaKd1V35-4

Be well,
M

bruschetta.

Good afternoon!

It is just so lovely outside. It sure doesn't feel like October, but that's okay. I can still rock a cardigan and enjoy being outdoors without a coat!

I've been thinking about and experimenting with making batches of food to last for a while. Last week, bruschetta. YUM! I know there about a zillion different recipes for this tasty delight, so I just decided to experiment and it turned out quite well!

One problem with fall is that you start to see less good farmers' market produce. For this reason, I have begun stocking up on canned and frozed vegetables, so I can continue to enjoy into the Winter months. If I was the homemaker I wish I was, I would have spent the last several weeks canning my bounty from the garden, but no.

Here's my recipe for quick bruschetta (for when you feel fancy, but don't have a lot of time):

Ingredients:
- 2 tbsp. olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- As much basil as makes your heart soar

Directions:
Heat olive oil in a skillet, over medium heat. Cook onions and garlic until translucent. Add tomatoes and cook until everything is slightly bubbly and all warmed. Add basil and give it a few quick tosses.

Remove your bruschetta from the heat and serve it warm with a sliced baguette. I have also tried small slices of soft bread, toasted in a buttery skillet. That is even more yum! You could also top with shaved Parmesan.

Okay, my mouth is watering just thinking about it! I have also seen/tasted bruschetta with capers, cheese, or even pesto! PLEASE let me know what your divine bruschetta experiences have included! What are some other toasty appetizers you've served?

Be well,
M

squi.

It's the most wonderful time of the year! Yeah, that's right. I said it. Fall is the most wonderful time of the year. I love Christmas, believe me, but autumn is where it's at.

First of all, kudos to our grocery store for this little gem:

Secondly, squi. You may not know what I'm referencing here, but that's only because it is nonsense! My husband has this habit of pluralizing words in ridiculous ways. Squi is what you've got when you have more than one squash. :)

Squash is a favorite of mine, in all forms, so we talk about it often. I'm still working on him to love it like I do, but in the mean time, let me share one of my favorites. I eat this all fall/winter. It's so much yum.

Sweet Acorn Squash:

Ingredients:
- 1 acorn squash, halved
- As much butter and brown sugar as your little heart desires

Directions:
Use a fork to poke holes in the crevices around your acorn squash. Heat your oven to 400 and cook the holy squash (directly on the rack) for about 20 minutes. Check for tenderness. If the squash still feels hard, continue to rotate and cook it in 10-minute increments. Eventually, you can remove it from the oven in nothing but your oven mitted hands, cut that sucker in half, spoon out the seeds, and fill it with butter and brown sugar. Enjoy!

There are so many different ways to cook squash, but I think everyone can agree that they are HARD and it's best to cook them at least a little before trying to remove the skin and prepare it.

Let me know what tidbits you have learned about cooking squi!

Be well,
M

annie, part deux

I have been so busy, I haven't had much time to cook lately! So, for your viewing pleasure, here some various examples of what Annie does all day...

Be well,

M

platinum rule.

I want to share a story that isn't about cooking or family, but it begins in a grocery store, so it's related. :)

Last evening, I had just a random assortment of errands to run, so I began at Aldi. If you don't shop there, you should really check it out. Not everything is stellar, but there are some pretty great deals and often things you can't find anywhere else. We buy K-cups there (believe me, I know all the reasons not to use K-cups, but they're so dad-gum convenient...and we all have faults) because they are super affordable and often organic/fair trade. Score one for Aldi! Also, that place allows me to practice so many small acts of kindness. Most of the time, if I get a cart, I leave the quarter in it for the next guy. It only costs me a quarter and maybe I can make someone's day! Score two for Aldi!

Sidebar: if you don't know what I'm talking about with the cart deal, check this: https://www.aldi.us/en/customer-service/faqs/about-aldi/

Yesterday, I was behind a woman who was 79 cents short and I happen to have an abundance of change all the time (thanks to my husband's "Stuff from Dru's pockets" jar on the dryer), so I just handed the clerk 79 cents. The mother with her young son was so appreciative that I couldn't help but smile as I checked out, made my way to the car, and even into the parking lot of the big-box-store-which-shall-remain-nameless.

At my next stop, I was tasked with finding an inexpensive printer which would simply print for us. As I'm perusing the el chipo models, a very kind man stopped me to say "If I do one nice thing today, I'm telling you not to buy that printer." He proceeded to share the story of what brought him to Wal...I mean this store...simply trying to return a broken printer to no avail.

The point is, no matter how long it takes, I do believe that doing good will give good in  your life. This example was just too karma not to share. I don't mean to dote on my own experiences or soapbox up to make a point. It just gives me joy to know the simple pleasure of sharing and kindness.

Let me know what cool stuff you've shared with others!

Be well,
M

i'm not sick.

I'm really not sick. But we'll get into that. First, let's talk about the fact that it IS September, which means it is socially acceptable to pumpkin-spice everything! I did purchase my first perfect farmers market pumpkin last month, but now, I can bring all the decor upstairs and go crazy! Fall is the best.

So, I'm in this musical and everyone in the cast is getting sick. I'm still in the clear, but what I can be doing to continue to protect myself?

Step 1: Call husband - evidence below

Seriously, though, I always think food first. And tea. I believe that putting good into your body all the time will help stave off illness and make your immune system stronger. Sometimes, however, there are special combinations or even medications/supplements that can help.

What do you do keep the germs at bay? Please share!

Be well,
M

noodleless lasagna

I made AMAZING lasagna this weekend and it's already gone! Sadly, there are no photos.

Here's the deal: no noodles! Instead, slice a zucchini and/or yellow squash length-wise and use those. Here's the deets:

Slice squash or zucchini thinly.
Make or buy tomato sauce.
Combine ricotta cheese, cream cheese and one egg.
Add garlic salt, Italian seasoning or anything else yummy to the cheesy goodness.

Layer in the pan:
1. sauce
2. zucchini
3. cheesy goodness
until you're outta stuff.

On top, pile on baby kale (Tear as you pile. It will make the bites more manageable.)

Top with freshly grated cheese.

Bake at 350 for 30 minutes.

Enjoy!

Be well,
M

brussels sprouts

Ah, Brussels sprouts. I have really grown to love these tiny, cabbagy veggies. Back in the day, I only knew them as mushy things that come in a frozen state and smell like feet. Once I found out about fresh, raw "sprouts," I was converted. Plus, do you know how they grow?

How cool???

Anyway, I buy them whenever they're on sale (because that's usually how I grocery shop) and I love to roast them! This time, I'll start with roasting, and then put my spin on the decadent braised sprouts we had at Thanksgiving. Don't think about calories. Don't do it. ;-)

It's all about the green!

Begin by rinsing your sprouts. How lovely and fresh!

Depending on the size of your sprouts, you'll want to first trim off the brown stem and then halve or quarter each sprout. They are a little tough, so the smaller you cut them, the less cook time required.

I quartered most of mine because they were pretty large. You'll get a good feel for this as you begin cutting. If leaves fall off as you're working through, keep them! They'll get golden brown and crispy and you will eat them right off the pan!

Evenly spread your pieces on a baking sheet and evenly coat with EVOO, salt and pepper. Of course, you can add spices to your liking. Give it a good toss with your hands.

Roast your pan of sprouts at 450 for 30 minutes, turning about half-way through. If you want to eat the roasted sprouts, you may want to cook them longer.

Now, this is a perfectly acceptable (and delicious) way to eat Brussels sprouts, but if you want to kick it up a notch, continue below. I didn't add photos because it would make you so hungry that you wouldn't be able to stand it. That's why. Definitely not because I forgot to take any. Nope.

In a medium pan, melt butter, then add and heat heavy cream (or, if you're me and don't have heavy cream on hand, almond milk) until it just begins to bubble. Dump your roasty, toasty Brussels sprouts carefully into the mixture and incorporate. At this point, you may season with more salt and pepper or anything else that tickles your fancy.

Reduce the heat and cover, stirring occasionally. Once a majority of the liquid has reduced and you're lefty with soupy sprouts, take them off the heat and serve by plating the sprouts and pouring the creamy mixture over the top. Guaranteed love!

Enjoy and please let me know your favorite way to prepare Brussels sprouts!

Be well,

M

my boys

Today, I want to shine the spotlight on the men in my life. When it comes to food, my hubs and my dad could not be more opposite, but they each present a fun challenge when I get to cook for them!

Here's Dru helping out in the kitchen, which he is happy to do (mostly in the reaching things up high category), and showing off one of his favorite things I've ever made.

The man loves carbohydrates and cheese. Anything Italian in nature is usually a winner. As you know, cheese is not something I try to eat a lot of, so this can be difficult. This tomato basil tart was a real winner at Sunday brunch, and I have to tell you, I also thought it was pretty darn good. A nice compromise for us - that we both actually really like - is margherita anything.

Here's the tart recipe:

Ingredients

- Pastry for a single-crust pie (9 inches)

- 1 1/2 cups shredded, part-skim mozzarella cheese, divided

- 5 to 6 fresh plum tomatoes

- 1 cup loosely packed fresh basil leaves

- 4 garlic cloves

- 1/2 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1/8 tsp pepper

Directions

1. Roll pastry to fit a 9" tart pan or pie plate; place in pan. Do not prick. Line pastry shell with foil.

2. Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the over, reduce heat to 375° and sprinkle 1/2 cup mozzarella over the hot crust.

3. Cut each tomato into eight wedges and arrange over the cheese.

4. In a food processor, process the basil and garlic until coarsely chipped; sprinkle over the tomatoes.

5. Combine mayo, Parmesan, pepper and remaining mozzarella, spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. :)

As for my dad, he is the opposite of picky. I think the only thing he doesn't like is Parmesan cheese. Specific, I know, but he doesn't dislike any major group of food. The thing that can be tricky is that he often wants things to taste just like my grandma made when he was a kid. So, I think the thing he liked best that I've made was these dumplings. :)

Here's the low-down on Old Fashioned Dumplings (just came up with that name):

Ingredients

- 2 cups flour

- 1 1/2 tsp salt

- 1 tbsp baking powder

- 2 tbsp vegetable oil

- 1 cup lukewarm water

Directions

Mix dry ingredients together, then add oil and mix with a fork. Add water to create the consistency you like. Drop a spoonful of dumpling mixture into water (or the broth of your choice) and let steam for 4 minutes. Repeat for as many as you can make. That's it!

Of course, these were steamed in water and pretty flavorless. You can add any seasoning you want or steam them in another liquid, if you want to create more flavor. They are really easy, great additions to soups, stews or anything else. Try it! You will like it.

Here's to the men in our lives and the things they like to eat! Let me know what some of your favorite comfort foods are!

Be well,

M

stuffed artichokes

Let’s talk about artichokes. Until recently, I had only really eaten artichoke hearts, already prepared by someone more skilled than I. A few months ago, I saw a perfect package of three whole, fresh artichokes and thought, “This is my excuse to find out more!” So, I just Googled artichoke recipes and quickly discovered the magic of stuffed artichokes. So yum!

I always seem to be drawn to Martha Stewart’s recipes and this one seemed easy enough (and it was), so I definitely recommend this beginner recipe to get you started:

INGREDIENTS

·         1 lemon, halved

·         6 whole artichokes

·         3/4 cup fresh breadcrumbs

·         1/2 cup grated Pecorino Romano cheese

·         1 small garlic clove, minced

·         2 tablespoons chopped fresh parsley leaves

·         Freshly ground black pepper

DIRECTIONS

1.       Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2.      In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.

3.      Serve each artichoke hot, on an individual plate.

I have learned a couple things about artichokes, including the fact that, steamed, they are super dippable and even dipping them in melted butter, infused with garlic, they are delectable. Do that.

They tend to be dirty (like, literally they have dirt all up in ‘em), so soaking them is recommended. Also, use some kitchen shears or a pair of scissors to trim the pokey edges off the leaves. You don’t want to deal with that.

The meatier part of the leaves is toward the inside, and the farther down you work, the meatier the leaves are, so don’t be instantly disappointed when you take out your gorgeous, prepared artichoke and pull off a top leaf and it isn’t very fruitful. You’re just warming up.

This is the most disappointing thing. I didn’t know where the heart was or how to get to it, so I threw several away. One day, my mom stopped me, saved me, and dug it out. YUM!

Here’s a video tutorial: https://www.youtube.com/watch?v=ZV7iU0NoYSs

Don’t be intimidated by artichokes, even though they have the work “choke” in their name. Enjoy!

Be Well,

M

my blog is leeking!

Tee-hee. I'm a lover of puns, but leeks are no laughing matter. I discovered this beautiful vegetable probably a year ago and they are wonderful! It's so easy to find recipes, so I'll only tell you about this one soup recipe and leaf it at that. Ha!

Leeks offer the perfect onion flavor, without the tears. They're also super mild and delicious when cooked down in buttah. Oh yeah. My wonderful parents gave me this awesome Farmers' Almanac calendar for Christmas, complete with monthly recipes, based on what's in season! This soup recipe was in January, but let's be honest - I could eat soup for breakfast, lunch and dinner, year-round - and I believe you can find leeks in the grocery store most of the time.

Don't be intimidated if you've never cooked with them before. Seriously. Think fancy, green-haired onion dudes.

Here's a great starter recipe, thanks to Farmers' Almanac:

Potato Leek Soup

Ingredients:
3 large leeks, sliced into 1/4” medallions
2 tbsps. butter
2 cups water
2 cups chicken or vegetable broth
2 lb. potatoes, peeled, diced into 1/2 inch pieces
1 dash marjoram
1/4 cup chopped fresh parsley
2 tsps. chopped fresh thyme, or 1/2 teaspoon dried thyme
Hot sauce to taste
Salt and pepper to taste

Directions:

Cook leeks in butter with salt and pepper in a medium saucepan. Cover pan and cook on low heat for 10 minutes. Check often. Do not brown the leeks. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Pour half of the soup mixture into a blender (carefully), puree and return to the pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, freshly ground pepper, and salt to taste. Serve hot.

Tip: When cooking leeks, only use the white parts. Take care not to overcook them. Overcooked leeks become slimy and unappetizing. Properly cooked leeks are tender, but still offer resistance when pierced.

Variation: To make vichyssoise, a French version of the soup served cold, whisk in 1/2 cup heavy cream when returning soup to the pan after blending. Omit the hot sauce and add a pinch of nutmeg. Cool completely, then transfer to the refrigerator to chill. Serve cold.

Be well,

M

it's about to get real.

I'm two days late...EEK! So, this better be good to make it worth the wait. As I listen to some mellow Iron & Wine, I'm reminded of some of the nutrient-based questions I'm asked on the daily about being vegetarian (cough, cough iron). See what I did there?

Iron doesn't hold a candle to protein, though. I'm constantly asked about protein. It's understandable, of course, because people who don't have a plant-based diet normally get sufficient protein from meat, and especially if they eat dairy, too.

I think it's so funny that God have us such excellent plant protein, but because we consume so much meat, we overlook what's readily available. Bread and cheese contain a significant amount of protein, so a yummy sandwich will do it, but I really try to limit my dairy intake. As I've said before, I'm a wanna-be vegan. :)

Here's a handy visual for the kind of protein you can find from plants:

When I first became vegetarian, I was amazed about where you can find protein in plants. Thankfully, I like leafy greens, because they are such an excellent source of both protein and iron, in addition to vitamins. I truly take limited supplements because I believe that food is the best medicine. Even small changes to your diet can make an incredible impact.

So, long story short, you can see why kale is such a fad! :)

Be well,
M

easy, low-cal lunch

So we're all trying to be and live healthier lives, right? There are many different approaches and I am certainly no expert on dieting or exercise, though  I'm pretty sure some combination of those will lead to shedding pounds and feeling better!

I do believe that we all have many different things contributing to that healthy lifestyle we strive for. I feel great leading a meatless life, but even better when I avoid dairy. But come on, who wants to go on without queso? I've landed on moderation and portion control. That's what works for me, and I came upon this through much trial and error. It is a frustrating process, but so worth it. That, combined with the actual ability to deny myself certain treats. Gr.

One easy way to fill up on good food, if you like salad, is to absolutely pile your plate with veggies and other goodies, and leave off the dressing. I created this salad a couple weeks ago and I want to share it with you, because it was so yummy! And, the bonus is that it was under 200 calories! Now, I'm not recommending extreme calorie counting, but I am recommending several smaller meals throughout the day...definitely had another 188 calorie salad just hours later. :)

Low-Cal Southwest Salad:

- 1 Romaine heart, sliced

- 1 bag frozen corn, steamed

- 1/2 red onion, sliced

- 1 can black beans

- 1 tomato

- 1/2 teaspoon cumin

- 1/4 teaspoon coriander

- Salt and pepper to taste

1. Heat black beans and season.

2. Grill onions and corn over dry heat.

3. Assemble your salad.

4. Enjoy!

Let me know what simple solutions you've found to eat tasty, healthy meals!

Be well,
M

annie

It's about time I let you in on what I'm doing when I'm not cooking. If I'm at home, it's usually playing with our silly pup, Annie!

Here she is being...well, silly:

She bring so much joy into our lives and makes me belly laugh on the daily. As a lover of animals and advocate for animal welfare, I very much recommend adopting from your local animal shelter. There are so many benefits to mixed breed dogs, and even with the risk of not knowing the background and exact temperament of your pup, you get the joy of knowing you have rescued your fur-ever friend from that scary place. Shelters do their best, but they are not a home. #AdoptDontShop End rant.

If you're into Twitter, Annie's handle is @sillieannie. Check her out!

Be well,
M

copycat

Have you ever had a meal so delicious that it haunts you and you are compelled to try and recreate it at home? That was my husband's and my reaction to this pizza. This amazing pizza.

Last fall, we traveled to Boulder, CO and I coerced him into having lunch at Leaf, a vegetarian restaurant. This place is fabulous and I highly recommend it. Not only is their menu entirely vegetarian, but they have created their own farm, to provide fresh, local, organic produce that is sustainably farmed. I'm gushing, I know.

Here's us taking in Colorado :)

Check them out here: http://leafvegetarianrestaurant.com/

So, this pizza. (Sidebar: I devoured a fantastic "crab cake" sandwich. That will be copycatted eventually as well.) Dru, my loving, meat-eating husband, indulged me, and at lunch, he ordered the thing he found least offensive on the menu. When our meal arrived, he donned his best optimistic smile and dove in. Boy, was he in for a surprise! "You've gotta try this!" :)

This is our recreation, completely from memory, as it is sadly no longer on the menu...for now.

Copycat Leaf Pizza

Ingredients:

• Flat bread crust (I used naan pizza crust and it was a little thick for my taste)
• Some variety of pepper jam. It's best if it has a little kick!
• Fresh Brussels sprouts
• Medium red onion
• Bleu cheese
• Oyster mushrooms

Directions:

• Prepare your crust according to the directions.
• Spread your jam around the center of the crust, leaving a 1/2" around the perimeter, in lieu of sauce. That's right. It's got that sweet, spicy thing goin' on.
• Chop and caramelize your onion, then sprinkle the pieces all over the jam.
• Halve or quarter your Brussels sprouts and roast them for about 15 minutes, then evenly distribute on the pizza.
• Toss the mushrooms and bleu cheese on.
• Bake at 350 degrees for 20 minutes, or until everything is nice and toasty.
• Enjoy!

Of course, I don't include amounts because it's really dependent on your own taste. It has been suggested that we could add chicken.  It has also been suggested that it doesn't need any meat. Really, just try your own version and please let me know if you discover something amazing!

One of the wonderful things about vegetarian cooking is that I'm not worried about the ingredients being "safe." Just cook the pizza until things are tender!

Be well,

M

yumsparagus

In honor of Independence Day, let's talk about grilling! My carnivorous husband could tell you all about appropriate temperatures and doneness of meat, but I want to explore grilled veggies. Of course, I could eat almost any grilled vegetable. I am especially fond of squash and vidalia or purple onions. Grilled potatoes in a foil packet with yummy goodness are also a hit.

Let's take a moment, though, to praise Jesus for grilled asparagus. Can I get an Amen?

Pictured here is one of our favorite small appliances, the Griddler. There's a flat side for basically just pancakes. The other side creates some fab grill lines and, let's be honest, that makes everything taste better. The other beautiful part about the Griddler is that it works as a panini press. You know we've done some damage with artisan bread and cheese on this sucker.

But, I digress...

Yumsparagus
1. Pick out a lovely bundle of fresh, organic asparagus, and wash it.
2. As you pick up each shoot, gently bend it. Toward the end, there will be a natural snap. That's where you break it. ;-)
3. Place your rinsed shoots on paper towels and dab dry.
4. Toss your asparagus in just a drizzle of EVOO and sprinkle with garlic salt and black pepper.
5. Grill them bad boys until they are tender, but still crisp, and just starting to brown.
6. Eat them immediately. They are delicious. Spread the word.

Happy grilling and have a safe Fourth!

Be well,
M

grilled poundcake with cinnamon glazed pears

Now, here's the kind of dish where there is no measuring needed. I promise you cannot mess this up and I promise it is delicious. This was the dessert for Mothers' Day Brunch last year. It was a hit!

Five very simple steps:

1. Purchase a poundcake at the store and slice it in 1-1.5" thick slices.
2. Peel and slice ripe, soft pears into long slices. Don't worry about consistency.
3. Brush melted butter on both sides of each slice of cake and throw on a griddle until you see beautiful grill lines.
4. Coat pear slices in a 50/50 mix of cinnamon and sugar, then toss them on the griddle too.
5. Once everything is warm and melty, plate one slice of poundcake  and drizzle pears and cinnamony sauce on top. Serve warm!

Oh yeah, one more step - enjoy!

Be Well,
M

why i write

I love food. My mother instilled in me a love of cooking and I'm constantly trying to learn her fantastic ability to make up recipes and never measure. It's a gift, really. My grandmother is the one who taught me to show love through feeding people. It's such a simple gesture and I aspire to be a woman who always has a slice of pie or cookies when you drop by unexpectedly. I want to feed you, even when you say you're not hungry.

Given my history with cuisine, you might peg me for a meat and potatoes kinda gal, but you would be wrong. I am a wanna-be vegan living in the Midwest. Here, in the wheat belt, I live a vegetarian lifestyle and care deeply about where my food is grown and how it is cultivated. I love to support local growers and take care of the earth.

Join me in this culinary journey!

I also love tea, especially the kind that comes with wisdom on the tag.

Be Well,
M