Savory and Sweet Potatoes

Growing up, I thought I didn’t like sweet potatoes. To be fair, my only exposure to them was the (to me) sickeningly sweet Thanksgiving dish loaded up with brown sugar and marshmallows. Wayyyyy too sweet for my palate. Sweet potatoes are plenty sweet on their own, which, I’m guessing, is where they got their name. I mean, I’m not a scientist…but I think that’s a pretty safe conclusion. So I like to take them in a savory direction.

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Turkey, Brie, and Prosciutto Sandwich

While waiting for a table at a local restaurant, we wandered in to a building that had been a breakfast restaurant that went out of business to see what the new place that had opened up was. Turns out it is now an artisan bakery, and they had just finished their first day of business. They had some leftover loaves of ciabatta, and offered us one to take home.

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Basic Tomato Sauce

Ditch the jar and start making your own healthy tomato sauce! It’s easy to make, and freezes well for those nights when you need to get a meal on the table quickly. We like this sauce over a mix of pasta and zoodles. Ready? Let’s get cooking!

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Caramelized Fennel and Onions

I love caramelized onions. LOVE them. They are sweet and roasty and yet maintain a savory quality. They are a great addition to burgers, omelettes, steak, pan sauces, pizza, you name it. Caramelizing fennel mellows out the licorice flavor and brings out the inherent sweetness of this vegetable. Together they are a flavor explosion!

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Wonder(ful) Bread

 

I grew up in Oklahoma, where it was easy to find “Texas Toast” in any grocery store. This thickly sliced soft white bread makes, in my humble opinion, the best french toast. I’ve never seen Texas Toast in Colorado, so I embarked on a quest to make my own, because french toast made with wimpy skinny slices of bread just depresses me.

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Basic Vinaigrette

Salads are a staple in any well-balanced healthy diet. Free your fridge from dressing bottle clutter (and your diet from preservatives) and make your own! Learning to make delicious homemade vinaigrettes is easier than you think. If you learn to make one, you can make them all! Just pick a vinegar and go. You can even get fancy and add some herbs, or finely diced shallots (let those sit in the vinegar for a bit to take the edge off), or citrus zest, or a splash of booze. But I’m getting ahead of myself here. Let’s start with the basics.

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Tater-nots

In the past few years,  Hubbins and I have left our previous careers, moved, gotten married, moved again, gone back to school, moved AGAIN, started new careers, and had a baby. That’s a whole lotta change in a short amount of time. We finally have gotten to a place where we can start to focus on things that took a back seat during all of this, like our health.

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Chicken Piccata with Orzo and Wilted Arugula

 

If you’re looking for a special dinner for two that doesn’t take all day, this is it. Piccata is traditionally thin slices of meat (veal, although chicken is equally if not more common in the US) cooked and served with a lemon butter sauce. In my experience, it usually features capers as well. My mother LOVES capers. She loves them so much she might order used gum chewed by a total stranger if it were covered in capers. Anyways…This dish has all of the lemony brightness of a classic chicken piccata, but the arugula adds an earthy spiciness that balances the rich sauce and makes it a complete meal.

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