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Purchase My Sourdough Starter
Ready to start baking sourdough bread? Trying to create a sourdough starter on your own can be difficult and take the course of 2-3 weeks. Instead, acquiring a sourdough starter from someone that is strong and mature is the easiest and most effective route! You can buy part of my mature, organic sourdough starter (wild yeast) that has been lovingly cared for and […]
March 19, 2018
Creamy 2-Ingredient Homemade Peanut Butter
There is one thing that will always and forever satisfy me right before I go to a bed — and that is a spoonful of peanut butter.
If you’ve never made homemade peanut butter, you should know three things.
It’s incredibly, ridiculously easy. Just grab your blender or food processor and go.
It’s much cheaper than spending $7 for an overpriced jar at Whole Foods.
And there is nothing that can quite compare to the true bliss that is the first, warm spoonful as you scrape it out of the blender.
March 14, 2018
Local Gems: 8 Great Places to Eat in Fort Myers, Florida
We recently escaped the snow and visited Fort Myers, Florida. The warm, 80 degree days were fabulous, and we found several local places to eat in Fort Myers, hidden gems, that I’m sharing with you today, and the main reason to go — beaches! And the sun soaked 80 degree days. The softest white sand, blue and turquoise water, and some of the best shelling in the world. Don’t miss Barefoot Beach Preserve, just south of Fort Myers Beach. You can walk along the entire shoreline, and it is much less crowded than other beaches. Read on for more details.
March 6, 2018
Easier Risotto with Roasted Fennel and Olives
Even for someone who considers the kitchen their favorite place, when I hear the word “risotto” I think “fussy”. My attempts in the past had proven to be marginal at best, with a tendency to overcook and end up with mushy rice that could only be saved by turning them it into risotto balls.
I resolved to try again, and find a foolproof method for making great risotto without a lot of stirring, or thinking. I stumbled upon an article from Cooks Illustrated that employed a different technique that I’ve now played around with for a week, and tweaked to my liking. And in the meantime, I’ve also created a roasted fennel and spanish olive relish to top it with that hits all the right notes.
February 26, 2018
Bakery Style Gluten Free Coffee Cake with Walnuts
I longed for a gluten free coffee cake that met bakery style standards. A thick, crackly, buttery top, and the softest crumb underneath. Showered with powdered sugar, sliced into squares, and eaten with a boatload of happiness. This is that cake. Impeccably moist, made with walnuts, warm spices, and a secret ingredient: sweet potato puree. You’ll probably notice that the cake is a bit darker in color, and this is why! But the sweet potato also gives it just the texture I was looking for thanks to its moisture.
February 25, 2018
Tomato Cobbler with Gluten-Free Drop Biscuits
To make this cozy Tomato Cobbler with Gluten-Free Drop Biscuits, I used diced, canned tomatoes with Garlic, Basil, and Olive Oil. I love how much flavor they have, and their plump, juicy texture. Simmered with onions, celery, and a little butter (always!), the tomatoes make the perfect nest for the biscuits.
Tags: Almond Flour, Tomatoes
February 21, 2018
How to Introduce Cats To Each Other: The Universal Language of Eating Together
As some of you may know, seven months ago I made the decision to start fostering cats and kittens for a local no-kill shelter. I’ve learned a lot, but have so much to learn as well. Some things have been intuitive, others have surprised me, specifically with introducing cats to humans and new felines. Above all, their senses are very critical in how they determine safety, so I’ve learned it’s best to approach each sense on its own, one at a time. I’ve come to learn how eating together is actually an amazing way to help them acclimate with each other, and I’m sharing details on how that works, and tips on the transition for resident and new cats.
February 19, 2018
Easy Seven Layer Hummus Dip
You’re probably familiar with a classic seven layer dip, the one with salsa, refried beans, and guacamole, right? It’s good! But I was looking for a fresh twist, when I found this Mediterranean hummus version in A Couple Cooks new cookbook, Pretty Simple Cooking (more on why I love the book below). It’s everything I was hoping for. Colorful, flavorful, and whole
February 6, 2018
Gluten Free Brownie Recipe with Vegan Chocolate Ganache + video
A gluten-free brownie for chocolate lovers. The perfect texture, made with teff flour and topped with a two ingredient, vegan chocolate ganache. They’re irresistible! And no mixer required. With step-by-step video included.
Tags: Chocolate
January 31, 2018
Vegetarian Instant Pot Pinto Beans + video
These Instant Pot Pinto Beans are all about flavoring from the inside out, and topping with Mexican inspired ingredients like pickled red onion, cilantro, red pepper flakes, and creme fraiche or sour cream. Like this, they’d make a great side dish, or top with an egg and make it breakfast, lunch, or dinner. I also use the beans throughout the week for making burritos and tacos.
January 25, 2018
Healthy Baked Chipotle Chicken Wings
All along I thought I needed a deep fryer to make good chicken wings. Wrong.
Over the past few months, I’ve come up just the right combination of technique and recipe to make gloriously crispy baked chicken wings. With flavorful skin on the outside and juicy meat inside – without frying, or a time intensive technique.
January 12, 2018
Bloody Mary Appetizer Board
Just like building a bloody mary bar, this board can be as personalized as you want. Most important is having a balance of textures and flavors. I built my board around the pepperjack and cheddar cheese and let the sides fill in with all sorts of crunchy, roasted, raw, smoky, briny, and soft accompaniments.
December 29, 2017
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