There are so many times that I pull a package of ground beef out of the freezer and wonder, “How am I going to do something new and exciting with this?” Since we buy a part of a cow, we end up with about 50 pounds of ground beef in our freezer to last the year. I of course make taco soup, spaghetti sauce and hamburgers, plus the occasional meat loaf. Then there’s lettuce cups, seven layer dip, and zucchini eggplant casserole. It’s not that I don’t have lots of different options for cooking with ground beef, but I’ve felt like I was in a creative rut. Then I started going through my cookbooks and found a recipe for Chinese meatballs in Hawaiian church women’s cookbook from the 70’s. Although the ingredient list didn’t look very Chinese to me, I liked the idea, and used the inspiration to create my own meatball recipe with Chinese flavors.
I’m still working on the perfect dairy free pumpkin pie, but this dairy free chocolate coconut cream pie has been a happy substitute in the mean time. It’s quite similar … Read more
Yay! Another recipe to post!!! I’m still in the first trimester of my first pregnancy, which for me means the slightest smells can bring on waves of nausea. It’s so … Read more
If you haven’t yet noticed my obsession with edible flowers, this post will make it completely apparent. One of my favorite summer lunches is lightly fried zucchini blossoms. I simply stuff them with a small spoonful of goat cheese and then dip them in a gluten free batter before pan frying them. These are so simple to make and absolutely beautiful, but it was only two years ago that I even learned about eating squash blossoms.I was wandering the International Farmer’s market and stopped by the booth for Mosby Farm. They’re a favorite of mine as they partner with us donating produce for the Healthy Cooking on a Tight Budget Program, but at the time I just knew them as the farm near Eric’s parents.
Our CSA is starting next week and I’m so excited. I feel like a got a head start last week though, picking up produce from Mosby Farm who donates ingredients for the Healthy Cooking on a Tight Budget Program. I LOVE Mosby and totally need to make a video about them sometime. Not only do they donate all the produce ingredients I need for each class, they also donate large quantities of the produce they have an abundance of to raffle off to class participants. Last week, we got lots of rhubarb to send participants home with, and Facebook was filled with their excited updates about making this lovely rhubarb crisp recipe over the weekend.Rhubarb is a plant with a long history. The earliest records of rhubarb use date all the way back to ancient China when it was used for medicinal purposes. One of the most unique qualities of rhubarb is that it is a vegetable that is used like a fruit, typically in pies and other rhubarb dessert recipes.
In March I posted a beef potsticker recipe as part of the United Way Hunger Challenge. While good, it doesn’t compare to my turkey potsticker recipe. Ground turkey just seems to have a softer texture that works well with the potsticker wrapper which is chewy on top and crispy on the bottom. These cost slightly more to make than the beef potstickers, but are still much cheaper than pre-made potstickers.