Beer Soup. Yup.
My husband, Greg, is a fan of beer.
So, when he came across a recipe for a soup that contained beer in his Beer Advocate magazine, he proudly came in waving the torn out recipe in his hand. So cute. He knows how much I love cooking and here he was giving me a recipe that he found.
With beer.
I had to make it of course. How can I not encourage that participation?
I made some adjustments to suit my tastes and I present the results here. It’s wonderful and filled with deep flavors, no doubt from the beer. ;)
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Saturday, February 28th, 2015
Juicy Refreshing Fennel Orange Salad – Ready to dive in.
I wrote recently that mom’s backyard is turning into an organic citrus orchard. I also mentioned that one of the things I make from the barrels of citrus she gives me is Fennel Orange Salad.
I decided that name didn’t do the dish justice, so I changed it to Juicy Refreshing Fennel Orange Salad. It’s quickly become a favorite of ours, including Kamea’s. It offers a delightful brightness to a dreary winter with the seasonal citrus and the fabulous fennel. It’s sweet with oranges and savory with little bites of red onion. It’s a salad you should definitely make.
If you need any citrus, we have plenty. ;)
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Wednesday, February 25th, 2015
Quick Kid Friendly Lunch – Kamea was dying to get in the picture.
I have a very special place in my heart for lunches that are quickly put together. If I don’t get breaks in my day, for myself, then I’ll pull my hair out and scream. I’m no wonder woman or super mom. :) I do have some red boots, though, so I can pretend.
I’ve become quite comfortable putting quick meals together. This easy lunch is no exception, and it’s great for kids. Here’s a post I wrote with a bunch of other Real Food Fast Food ideas.
I find, more often than not, that I don’t worry about getting a fabulous lunch put together for my family. I usually spend more attention on breakfast and dinner. I let lunch be a little more flexible, cuz I just need to. Of course, that doesn’t mean I feed junk. It means having things that are easy to grab and put on a plate without much fuss. Okay, I admit, I fussed with the almond butter a tiny bit, but sometimes I can’t help myself. Don’t expect that of me every time though!
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Saturday, February 21st, 2015
Slow Cooker Granola. I kid you not.
You all KNOW I love me a slow cooker, and I recently learned that I could make granola in it.
Wait.
Hold the phone.
Granola? In a slow cooker?
Yup.
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Thursday, February 19th, 2015
Roasted brussels sprouts, carrots, and purple onion in ghee.
Finally. I have found a way to roast brussels sprouts (and many other dense veggies) that works easily and wonderfully every time.
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Monday, February 16th, 2015
Grass-fed Eye of the Round all sliced up to serve.
I have blogged about grass-fed eye of the round beef in the past. I decided to chat about it again because I made it recently and it was a smashing success (again). It was such a success because it was rich in flavor and mega tender to boot, not to mention cheap.
But, if you know anything about the different cuts of beef, eye of the round is usually known as a tough-y. The game is changed though. Now, you can use a sous vide to gently cook it for hours and hours and hours, effortlessly, and yielding a result that is as tender as any other cut in my opinion. Even better is that you don’t pay out the nose for this particular cut. It’s one of the cheapest so that makes everyone extra happy.
Cheap and Tender – that should be a country song.
Using a sous vide to cook it is the best way in my opinion (yeah, those cost money, but pay for themselves over time when you make things like I’m writing about today).
This past time, however, I made it just a tiny bit differently than the last time. I dare say, I like it better this time. Here’s what I did…
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Sunday, February 15th, 2015
Rosemary Infused Purple Cauliflower Mash. Family style.
I was at the market and saw organic purple cauliflower. Cauliflower isn’t my favorite by any stretch, but it was purple so I had to buy it.
I bought a lot of things that day and I made my way through the rest before approaching the cauliflower. I hadn’t decided what to do with it. Roast it with ghee? Make a purple soup from it? Oh! I know… I’ll make a cauliflower mash.
But, not just any cauliflower mash.
Purple.
And.
Infused with rosemary.
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Friday, February 13th, 2015
Gluten-Free pasta, Kristen Suzanne style – loaded with veggies and butter.
For much of my upbringing, I was raised in an Italian household (I’m part Italian and part Polish basically). Our Italian household had pasta night every Sunday. I remember the dinners fondly, as well as the midnight snacking on cold pasta straight from the fridge and dipping it in the cold sauce.
These days, sadly, pasta is not my favorite thing to serve because it’s not exactly the most nutritious option in my pantry. But(!), we gotta have fun sometimes and who doesn’t love pasta?
So, this is how we do pasta at our house on pasta night – loaded with veggies.
And, grass-fed butter.
That’s a pasta dish I can actually feel pretty darn good about serving my family.
Here’s what I do…
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Saturday, February 7th, 2015
Roasted asparagus with blood orange zest
The farmer’s market not only had gorgeous organic purple and green asparagus yesterday, but they had organic blood oranges. My belly knew those two were destined to be enjoyed together, and last night was the night (as I served it with our last day of Big-Ass Brisket).
The next time you see some fresh asparagus and some oranges, grab them so you can make this dandy little vegetable dish.
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Friday, February 6th, 2015
My Big-Ass Brisket with Mashed Potatoes – go big or go home.
My Big-Ass Brisket recipe serves four people. Twice. That’s like eight servings I’m talking about. So, for my family of 2.5, I’m getting around three dinners from this meal (you gotta make the vegetable side dish though).
It’s seriously delicious and mega healthy comfort food. You just want to put your head in the bowl (provided you serve it with seriously buttered and fluffy mashed potatoes, as seen above), and take a nap in it.
I like naps.
That’s the kind of meal I like to make in 2015 since I’m taking it easy this year. It was easy to put together and it fed my family for three nights. Wow. Imagine everything you can do with the free time because your dinner is basically already made for three dinners! I’m thinking reading a book, taking a nap (did I mention I like naps? When will Kamea like naps?), watching an episode of Suits. Oh the options are endless.
Brisket and purple cabbage (from day 2) – mmmmmm is all I can say.
You need to make this.
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Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living. 
