February is Potato Lover’s Month. I am a potato lover. It quite possibly might be because I am a potato farmer’s daughter, and growing up, no meal was complete without potatoes. Maybe years of DNA coding has left meat and potatoes running in my veins. Or maybe it is the never-ending different possibilities of potato dishes. Continue reading
I don’t like fish. My mom tells me that as a child, I used to love tuna until I heard somebody call it tuna fish. I guess it is in my head, but knowing that doesn’t make it easier to like. My husband and kids love fish, but since I do almost all of the cooking, they don’t get fish. I don’t even know how to cook fish, except for this fish patty recipe my mom makes from canned tuna or salmon. Continue reading
This pectin-free jam is much thicker than syrup, but still easily spreadable–just the way my family likes it. Avoiding pectin allows you to limit the sugar in your jam. This recipe has twice as much fruit as sugar.
With these sweet, crunchy, dried apples, you can enjoy the taste of autumn even longer.
Top 10 reasons to try these: Continue reading
These dairy-free meatballs are delicious. This is a large recipe and perfect for stocking your freezer with healthy, great-tasting freezer meals.
On busy days, I often wish we would eat take-out for dinner. I used to buy Chinese food because it seemed to have less dairy, but now since we have a little one with a soy allergy as well as dairy, Chinese is not a good option either.
Instead, I try to keep some quick and easy meals in the freezer. Continue reading
I love the end of summer and all the fresh produce and vegetables. This is a great way to eat yellow summer squash.
Wash and cut the squash into sticks. Place on parchment-lined baking pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 400º F for 30 minutes. Let cool and enjoy.