Did you ever have a memory of food from your childhood that you simply had to re-create? Well, I have. And it took me years of experimenting (were the eggs fried? Scrambled?) to realize they were poached. And the toast still had lumps of butter on it, and it was all cut up into bits like a mom would cut up food for a kid…. That is my favorite breakfast memory. And it’s easy and fairly healthy—depending on how much butter you put on the bread. A lot is good!
Tag Archives | Food & Recipes
Quick and Easy Kale Chips from Scratch
You can buy kale chips in the store, but they are a pale comparison to homemade, and there’s a good reason: Homemade kale chips are so fragile and delicious that they can’t be packaged for sale. And they’re so good that it’s too much bother to think about how to sell them when you can just eat them. How good are they? My teenager and her friend asked me to make them. And then they ate them…all.
Broccoli Cheese Puffs from Scratch
I woke up on Super Bowl Sunday thinking about broccoli cheese puffs. I had cooked a head of broccoli the night before and had leftovers. Thought it would be fun to start the day with some canapés! These are so easy you can actually make them for a party and it’s no big deal. They’ll be gone in a flash.
Vegetarian Borscht
There is a cleanness and purity to vegetarian borscht that feeds my slightly Eastern European soul. What’s also perfect is that it’s hard to get it wrong. You can play with this ingredients list and change quantities and the soup will still feed your soul and your need for beets. It’s a rather healthy way to get through a winter day.
Tips on Icing a Cake, Sort Of…
I have always been a horrible cake icer. Horrible. My kids have said my cakes look like a dog vomited on them (although they eat them with glee and joy). The other week when I was making my own damn birthday banana cake, it happened to be the Monday of Martin Luther King Day, so my babysitter and cleaning lady in the house. They waited until I was done icing my cake, and then started giving me advice. In that few minutes of advice, I learned more about icing a cake than I had learned in a lifetime.
How to Make Your Own Sauerkraut
by guest blogger Robyn Jasko. If you’ve never had fresh fermented sauerkraut, you are really missing out. Unlike the cooked sauerkraut you get at the grocery store, which is soft and mushy, raw fermented sauerkraut has a crunchy bite that tastes delicious and is filled with probiotics, enzymes, vitamins, minerals, and digestive enzymes that work to break down your food, supporting the absorption of vitamins and minerals.
Light and Fluffy Banana Cake
I’ve been making banana muffins for years (aka “happy cakes”) but have been craving a good banana cake that is light and slathered in butter cream icing (NOT cream cheese icing! There is a time and place for that, but it is way overdone, if you ask me—kind of like balsamic vinegar). And since it was my birthday recently, I thought I would make it myself. And it was so good!
Orange and Fresh Fennel Salad
This salad is so easy, refreshing, and delicious! It takes about five minutes to prepare and is the perfect compliment to a rich, wintry comfort meal. I made it with organic Cara Cara navel oranges, which are my new latest obsession. The color is salmony and the flavor is so fragrant. You can make this salad with any kind of orange, though (even blood orange!). And fresh organic fennel is now easy to find in my supermarket, as well.
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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