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The Salt Rub: An Easier Alternative to the Turkey Brine
Learn how to prepare a turkey with a salt rub for Thanksgiving. This hassle-free method replaces traditional brining, delivering juicy, flavorful results while saving refrigerator space. Follow our simple recipe and impress your holiday guests!
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No Carb Pie Crust
Making a pie crust may be simple for our Aunt Joyce — but for the rest of us, getting the flour and fat to just the right consistency is still a challenge that creates a great deal of tension. And, as delicious as a flaky floured pie crust is, it’s not all that good for you. Yet, I love pie. I just love it. I would eat it breakfast lunch and dinner if I could… and now, I think I will. I was reading the Raw cookbook, and stumbled across her pie crust, that uses nuts as the flour. Of course, I thought, this would definitely work. So, I adapted…
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Meatballs
You could carve out some time today to get to the store for the ingredients for these meatballs, make them for dinner, and still have a stash of them in your freezer. On a crazy, harried week night, you could pull out a few meatballs, drop them into some broth, add some noodles and have soup. Or, you could top them on a mini hamburger bun, add some sauce and create mini meatball sandwiches. Meatballs should be a staple freezer item. I have tried, in an effort to save some time, to buy a bag of pre-made frozen meatballs and keep them in the fridge. But their texture resembles sawdust.…
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Hot Flash Dip
Before this rain and dreary cold weather started, I swear I was starting to have hot flashes. My doctor suggested eating more soy. Now that the warm weather has left us, probably for good, I’m back to feeling cold all the time. In response to my doctor’s orders, I made this Edamame Dip. It’s delicious, and easy enough to make that I’m still eating it even without the flashes. Ingredients: 1 bag of frozen shelled edamame. (You could used soy beans in the shell… but more work for this recipe.) 1 cup silken tofu, drained 1 tablespoon salt 3 cloves of minced garlic 1/4 cup olive oil juice of one…
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Fried Flowers
My niece was here at the lake this weekend, and the highlight came when she asked to hide with me while were were playing ghost in the graveyard. (We did get caught — just as we were stealing back to base.) I wanted to make a special treat for the girly side in both of us, so I searched my garden for zucchini blossoms to fry. We had scarcely enough for the 9 of us, so I decided to throw in the nasturtiums. They were a hit with the girls… and my boys and her two brothers. A Best Shot Monday Recipe for Fried Flower Blossoms Gather edible flowers —…
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Making Pastilles, or scented stones
I’m always looking for a way to add the scent of essential oils to the air. I found this recipe for Pastilles, or scented stones, and discovered how these little flour balls hold the scent, and are able to scent a room for extended time. So, if I can’t find my home made air freshener, or forget to use it, my little scented pastilles will be doing the work for me. The ingredients are probably sitting in your pantry (maybe you’ll have to run out for powdered alum), so you can whip these up today in about five minutes. If you do not have essential oils sitting in your cabinet,…
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Pineapple Cherry Easter Ham Recipe
When it comes to baking the Easter Ham, this recipe, with its pineapples, Ginger Ale and Maraschino cherries, makes my kids eager to help make the ham. This translates into a meal where I rarely have to nag them about eating — as the ingredients for this ham are more like the makings of an ice cream sundae, rather than the main course Ham for Easter for dinner. Every year, I can’t wait to make this recipe, and it has all the makings for one of those meals my boys will remember every Easter, and want to share with their own kids someday. But, I will not, this year, be…
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A Comfort Food I Bet You’ve Been Missing
I don’t think there’s a soul out there that doesn’t melt at the thought of a biscuit, warm and golden, fresh out of the oven. Now, just imagine the melted butter in the middle. Yet, for all of their down-to-earth plainness, home-made biscuits are a luxury; it takes too much time to cut the butter into the flour, when you can simply pop open a tube — even though those biscuits are laden with hydrogenated oils — that evil substance that will get us all. Now, you can kiss that tube goodbye and mix your own biscuits with a fork, in under three minutes. Julee Rosso, author of Great Good…
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Comfort Food — Because We’re Stressed
Yes, it’s winter. Yes, we’re tired of of being cold. Simple rituals, like reading the morning paper, which is full of doom and gloom, need to be replaced with more nurturing ones. My 7th grader is facing one of his toughest academic weeks yet, my first grader is suffering from penmanship burnout, (yes, this does appear to be his best work). My husband is traveling and dining out more than ever with clients, and there’s no partner adult in site to get me through the witching hours. The thread between after school and the morning alarm is somehow frighteningly shorter than I can ever remember. We’re staying up way too…
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