Sweet Potato Black Bean Soup

Wow – this has been a month of good eating! So many Christmas cookies, all-inclusive buffets, rich holiday foods, and delicious party┬áhors d’oeuvres. All amazing food, no doubt, but its time to move past all those delicious, rich foods and build back the resolve to eat delicious, healthier foods. This soup is the perfect recipe to do just that. We made a similar version in … Continue reading Sweet Potato Black Bean Soup

Roasted Chicken Stock

Making your own chicken stock is one of the easiest things you can do in the kitchen, resulting in a versatile, high-reward product. Some recipes suggest boiling a whole chicken or using chicken meat to make the stock, but that seems wasteful to me. So, I always use chicken carcasses or bones for my stock, and with the addition of vegetables, my stock is always … Continue reading Roasted Chicken Stock

Pickled Spring Onion Deviled Eggs

In the spring of 2014, I was eager to get back to canning after the long winter and birth of my son. There wasn’t much in the way of spring fruits at the market at that point yet, but I wanted to find something to get me back in the preserving spirit. I came across a recipe by the fabulous Cathy Barrow for Pickled Spring … Continue reading Pickled Spring Onion Deviled Eggs

Caramelized Red Onions

After months of putting up jar after jar of jams and jellies, I head in to fall looking to make sure I have some preserves that are more versatile and can be used for more savory winter cooking. I came across a recipe for Caramelized Red Onion Relish in Marisa McClellan’s book “Food in Jars”. She recommends pairing this relish with ricotta or goat cheese … Continue reading Caramelized Red Onions