Homestead Living: Classic Basil Pesto

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I’m in a magical state of mind as I sit here and write this post this morning. The house is so quiet I can hear the fridge humming and the sun is just beginning to peek its head up on the horizon. My little rumpy is still snoozing soundly. This is such a rare moment that I keep tiptoeing back to the bedroom to check on Smith because, at this point, he is usually sprinting around the living room with one of his toys and some treasure he pilfered from my kitchen (usually an ice cream scoop or can opener these days).

It’s hard to believe summer is almost coming to a close, but the window of daylight is gradually shrinking and the little pups are going back to school. I’m always ready for the changes in seasons, but I know I am going to miss the fresh flavors of summer come January. One of the quintessential summer herbs is deliciously wonderful basil. My front porch pot of this plant did great this year and, in an attempt to preserve the sunshine, I made a big batch of pesto that will (hopefully) make it into our meals this winter.

With this particular recipe, I put the pesto into pint jars. I reserved one in our fridge and placed the others in our freezer. My mom introduced me to this method of freezing items in glass jars and I find it keeps very well. The most important step, in my experience,  is to make sure to leave plenty of extra space between the lid and the food. As we know, liquid expands as it freezes and it can result in a big mess if you fill the jar too full.  I find leaving about an inch works well and, with pesto, I put a thin layer of olive oil on top because Ina Garten said so. And it helps keep it fresh. :)

I hope you are all having a wonderful week.

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Classic Basil Pesto

Ingredients

  • 3 garlic cloves
  • 1/4 cup walnuts
  • 2 cups fresh basil leaves
  • 2 tablespoons fresh parsley leaves
  • 7 tablespoons extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper

Directions

  1. Place garlic, walnuts, herbs, oil, and 1/2 teaspoon of salt in food processor. Process until smooth, about 1 minute. Scrape down the sides with a spatula and add in cheese. Process until well-incorporated, about 15 secs. Store in fridge or freeze. Don’t forget to add a thin layer of olive oil or plastic wrap to the top of the pesto to prevent it from browning! Enjoy.

Source: Slightly adapted from Cook’s Illustrated Cookbook

Feeding Our Rump Roast: No Bake Oatmeal Energy Bites

IMG_6685Our little rump roast isn’t so little these days. He is a rambunctious toddler with a serious love for running, not walking, to explore the fascinating world around him. Because of this, it can be a bit challenging to pin him down and make him eat; he’s just too busy chasing the dog or driving his matchbox cars all over the house. I have been trying to find quick and healthy snacks that don’t need to be refrigerated, so I can be ready to refuel my little dude at a moment’s notice. These no bake oatmeal energy bites are one of my new favorites. 

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They are super easy to make and they are perfect for summertime because I don’t like using my oven more than I have to this time of year. All you need is a food processor and, voila, a delicious and healthy snack awaits you. With only five ingredients and no added sugar, I feel really good about letting Smith dig into these little nuggets of fun. He loves them and feels so proud because he can play and eat at the same time.   

An added bonus to these babies is that they are equally tasty for adults.

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No Bake Oatmeal Energy Bites

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup Medjool dates (usually in the refrigerator section at Trader Joe’s or health food stores)
  • ½ teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • ¼ teaspoon kosher salt

Directions

  1. Remove the pits from the dates. Place all of the ingredients in the bowl of a food processor. Process until the dough comes together and all of the ingredients are thoroughly combined. You may need to add a few more dates if the dough is too crumbly.
  2. Remove the dough from the bowl of the food processor and shape into balls. Place in on a plate in a single layer and refrigerate to allow the bites to firm up slightly. Enjoy! I keep them stored for about a week in the fridge.

Source: Barely adapted from A Couple Cooks

Aunt Khaki’s Crispy Sugar Cookies


I’ve written of my beloved Aunt Khaki many times before. Though we have lived on different sides of the country for over two decades,  I feel particularly close to her.

There was a brief stretch of time when she and my cousin, Camille, resided in Ohio and It was so much fun. Khaki always led us on exciting adventures.  She’d take us swimming and camping, we went to the local high school musicals, and she always threw the best birthday parties long before the creators of Pinterest were probably even born. Remember that Nickelodeon show, Double Dare, where contestants had to complete a challenge or get pied in the face? Khaki used that as the premise for Camille’s 6th birthday party and I remember thinking it was the most incredible event I had ever experienced. The point is, I have looked up to my aunt from an early age. She has instilled in my a love of exercise, food, photography, party planning and the confidence to experiment with recipes. It’s always so much fun when we can get together and this past holiday weekend was no different.

Naturally, Khaki brought along an ohio cookie cutter in her suitcase (because who wouldn’t?!)  and she decided to whip up a batch of some of her delicious sugar cookies. The recipe is from Alton Brown and it’s one she has been using for a few years. She usually throws in some extra flavoring extracts and rolls the dough fairly thin (about 1/8-1/4 inch) so that the cookies are extra crispy. They are so scrumptious that it took all of my willpower not to bring a handful home with us when we left because I knew it would get ugly.

If you are looking for a fantastic crispy sugar cookie, this is a recipe for you. Happy Friday, all!

  

 Aunt Khaki’s Crispy Sugar Cookies

Ingredients 

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon praline extract, optional
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
  • Sanding sugar or crystals, optional

Directions 

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer fitted with paddle attachment. Beat on medium-high until light and fluffy, about five minutes. Add egg and milk and beat to combine, scrapping down the sides with a spatula as necessary. Add in the vanilla and praline extract and mix until well-mixed.  Turn the mixer speed to low and gradually add flour mixture until just combined.. Divide the dough in half, wrap in parchment paper, and refrigerate for 2 hours.

2. After the dough has chilled, preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut out cookies using desired cutter. Place cookies on baking sheets, one inch apart, and sprinkle generously with sanding sugar. Bake for  7 to 9 minutes or until cookies turn lightly brown on the edges.  Remove from oven, allow cookies to cool on sheet for about two minutes, and then transfer to baking rack to cool completely.  Store in an airtight container for a few days or freeze for a few months.

Source: Slightly adapted from Alton Brown

Oven-Roasted Salmon Salad with Honey Dijon Vinaigrette

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I made this salad a few months ago when my friend Jamie came over for lunch and I have been meaning to share the recipe for several weeks. My father travels to Alaska about once every two months to help provide orthodontic services at a local clinic. One of the clinic coordinators is a big time fisherman and he invited my dad, who is also a seasoned fisherman, along on an excursion. This resulted in a large haul of King and Coho salmon being shipped back to our midwestern homestead and we have been reaping the benefits ever since.

This salad is highly adaptable. On the particular day I made it, I was in the mood to dress it with pumpkin seeds, goat cheese, fresh strawberries, and roasted pecans; but I would recommend jazzing it up with whatever is in season. We still have a surplus of salmon in our freezer right now (and we enjoyed another great salmon recipe over the weekend), so there is some more salmon coming your way!

I hope you all had a wonderful holiday weekend.

Happy Monday!

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Smith sure loves our buddy, Jamie. 

  
  
Honey Dijon Vinaigrette 

Ingredients

  • 1 clove garlic, peeled & minced
  • 2/3 cup olive oil
  • 1 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1/3 cup apple cider vinegar
  • salt and pepper, to taste

Directions

Mix or shake all ingredients together until well-blended.

Oven-Roasted Salmon 

Ingredients

  • 1 to 3 pounds skin-on salmon fillets (8 ounces per person)
  • Olive oil
  • Salt
  • Pepper

Directions

  1. Preheat the oven to 425°F. Line a roasting pan or baking sheet with foil.
  2. Pat the salmon dry with a paper towel. Transfer to the foil-lined baking sheet. Rub the top of the salmon with oil so that it’s lightly coated. Sprinkle each fillet generously with salt and pepper.
  3. Place the salmon in the oven and roast for 4-6 minutes per half inch thickness of fillet. The salmon will easily flake with a fork when finished (the USDA recommends a minimum internal temperature of 145°F at the thickest part of the fillet).
  4. Remove from oven and place over bed of greens. Garnish the salad with dried cherries, fresh strawberries, goat cheese and pumpkin seeds. Drizzle with honey dijon vinaigrette and serve immediately.

Source: Dressing: adapted from Food Network; Salmon: The Kitchn 

 

Crumb Coffee Cake

 

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Mother’s Day is upon us and I wanted to kick off the celebration with a delicious coffee cake recipe. The flavorful cinnamon crumb layer is extra thick and sits atop a fluffy piece of vanilla-buttermilk cake.  It’s a special treat that goes well with breakfast, brunch, or as a dessert. Another bonus is the coffee cake is even better the day after it’s baked, establishing it as a great option for a make-ahead menu item.

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My mother actually introduced this recipe to me shortly after I had Smith. She stayed at our house for several days to act as a private chef, housekeeper, and grandmother extraordinaire as we adjusted to our new life as a family of three. We were so grateful for all she did for us in those first few weeks as new parents and I remember experiencing a feeling of homesickness when she left, the kind of homesickness I used to feel when I was eight years old and at a slumber party.

It turns out we never stop needing our mothers. I still talk with my mom nearly everyday and seek her advice on several occasions. Now that I am a mother myself, I have an even greater respect for my mom. She is determined, independent, intelligent, and friendly to all she meets. My mother is also fiercely passionate about politics and she can turn a simple conversation about bananas into something involving the government in less than five seconds. But above all that, what I love most about my mother is her fantastic wit and sense of humor. She can always make us laugh until it hurts. Thank you, Mom, for being the best mother to us. Your children and grandchildren love you so much.

Happy Mother’s Day!

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Crumb Coffee Cake

Yield: 8-12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 Tablespoons (1 and 1/4 stick) unsalted butter, chilled and cut into pieces
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk, at room temperature1
  • 1 large egg, at room temperature2
  • 2 teaspoons vanilla extract
  • 2/3 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 350 degrees. Grease a 9-inch springform  with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess. Set aside.
  2. In a bowl of an electric mixer fitted with the paddle attachment, stir the flour, sugar, and salt together. Add in the pieces of butter and stir on medium-low speed until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
  3. Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and mix everything together until the batter is smooth, fluffy, and resembles frosting – about 2 full minutes. Transfer the batter into the prepared springform pan and spread evenly.
  4. Add the brown sugar and cinnamon to the reserved flour mixture. Mix with a fork until well blended. Sprinkle the crumbs over the batter and use your fingers to press them lightly into the batter. Bake the cake until the center is firm, about 55-60 minutes. Place on a baking rack and cool for 10 minutes before removing the sides of the springform pan. Allow cake to cool completely before serving.

Source: Sally’s Baking Addiction, who adapted it from Cook’s Illustrated

Local Love: Covered Bridge Creamery

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Tucked away on the back roads in Charm, Ohio is a place called Covered Bridge Creamery. It’s owned and operated by the Robert Mast family and is home to our favorite source of local milk. I first discovered the milk when the gallons appeared on the shelves of the grocery store where I shop. It happened to coincide with Smith’s transition from formula to cow’s milk and I was intrigued. I purchased a gallon and we were very happy with the product we received.

Then, a few weeks later, Jayne from Honeyrun Farm left a comment on one of my Facebook pictures and informed me that she and her family make special trips to the Masts’ dairy farm just to stock up on milk. With her enthusiastic endorsement, I excitedly suggested that Robert, Smith, and I go to check it out. I’m so glad we did.

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It turns out Covered Bridge Creamery is less than five minutes from our house. It’s also very close to where my childhood Amish babysitter, Tina, lived when we were young. She was the babysitter my sister and I purposely locked out of the house. We made her cry and ended up in big trouble from our parents. Poor thing. Wherever you are, sweet Tina, I hope you are doing well. I’m sorry we were awful to you. 

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But back to the creamery. It’s nestled in a quiet and picturesque location. Not surprisingly, there is a covered bridge on the land where the animals traverse. The milk is produced from only 20 cows, all of whom happily graze on the grass of the multi-acre pasture and are fed non-GMO feed as well. The milk is processed using vat pasteurization. According to the UC Berkely Wellness Page from December 2014, “In regular pasteurization—the standard method used by large dairy operations—milk is heated to high temperature for a short time (161°F for 15 seconds). In vat pasteurization, milk is heated in small batches to a lower temperature for a longer time (145°F for 30 minutes) and then rapidly cooled. Flavor is better preserved, and usually the milk is not homogenized, so that a layer of cream coats the top.” This means the milk is perfectly safe to drink and it also means you have to shake up the milk before you drink it or you may end up with chunks of cream in your glass.

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On site, the Mast family has a refrigerator with gallons, half-gallons, and pints of their whole milk along with chocolate and strawberry-flavored milks. They operate on the honor system and have an empty coffee can where you can leave cash and take what you wish.  I have been to the farm a handful of times and I usually see Mr. Mast. He is a friendly and hard-working man and is patient with my barrage of questions.

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The Covered Bridge Creamery seems to be doing very well, both locally and outside of our region. Their milk appears in the Granville farmers’ market and he informed me they are expanding their processing space as well. It’s pretty neat to be able to see exactly where the milk we consume is coming from. Especially when it’s a place like Covered Bridge Creamery.

If you are in the Holmes County area, do yourself a favor and visit this lovely operation. The address is 4568 T.R. 370 Millersburg, Ohio.

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Full Disclosure: This post was not sponsored. It is part of my effort to highlight my favorite local places because I think they should become your favorites, too. :)

Baked Blueberry Lemon French Toast with Fresh Blueberry Sauce

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This past weekend, I had a few of my very dear childhood friends over for brunch. It was really lovely catching up with these ladies and I am always amazed to see how we each have embarked on our own paths and yet that bond we once had still remains strongly intact.

Now that I have a child of my own, I often wonder what the most important factors are in determining the type of person an individual becomes. Parenting? Siblings? Birth order? Peers? Geography? There are several variables, that is certain; but I know that the group of friends a person surrounds themselves with has to have a significant role in development.

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I was very fortunate to have had a great group of girlfriends when I was young. They were (and still are) very kind, compassionate, and empathetic human beings. We went through those awful and awkward middle school years together and had very immature moments; but we sincerely cared about one another.  I can recall a particular instance, in seventh grade, when a group of us were on a hayride and one of the boys on the tractor trailer said something mean about how I looked and Andrea swooped right in and put that kid in his place and then reassured me that he was “such a jerk.” She may not even remember this event now, but I am eternally grateful.  While most 13 year old girls would have been more concerned with fitting in, Andrea didn’t stand for that kind of rudeness. I think that’s why my parents always loved her so much. There are countless other warm memories the group of girls and I share and some of those were recounted as we dined together. It makes my heart happy and very thankful.

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Robert was working on Saturday morning so I tried to prepare most of brunch in advance because it’s sometimes challenging cooking while Smith pulls dirty diapers out of the Diaper Genie or uses my eyeliner pencil as a crayon on our bathroom floor. One of those items I prepared in advance was this baked blueberry lemon French toast with fresh blueberry sauce. I used day-old sandwich bread because stale bread is the best type of bread to soak up the custardy goodness in this type of dish and assembled the French toast the night before. All I had to do the next morning was preheat the oven and pop the dish in the oven.  I also made the blueberry sauce to accompany the French toast the day before. Perfectly simple.

In addition to this recipe, I also served:

I had a wonderful time reuniting with these wonderful women and I think they did, too. Have a great weekend everyone!

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Baked Blueberry Lemon French Toast

Yield: About 8 servings

Ingredients

  • 6 eggs
  • 3 cups whole milk
  • 3/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 lemon, zested
  • 1 loaf of day old French or Amish sandwich bread
  • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
  • Cinnamon sugar to sprinkle over mixture (1 tablespoon ground cinnamon plus 3 tablespoons sugar)

Directions

1. Butter a 9 by 13-inch baking dish. Set aside.

2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared dish. Sprinkle the cinnamon sugar over the top of the French toast. Cover and refrigerate overnight to allow the bread to soak up the custard mixture.

3. The next morning, when you are ready to bake the French toast, remove the dish from the fridge and preheat the oven to 350 degrees (putting a refrigerated casserole dish directly into a hot oven can shattered the dish!). Bake until the top is golden and the filling is set, about 60 minutes.

4. Place onto serving plates and top with blueberry sauce.

Fresh Blueberry Sauce

Yield: About 2 cups

Ingredients

  • 2 cups fresh or frozen blueberries
  • 6 tablespoons sugar
  • 2 tablespoons water
  • 2 1/4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice

Directions

1. Place the blueberries and sugar in a saucepan over medium heat. Heat, stirring occasionally, about 5 minutes, or until the berries have plumped and released their juices.

2. In a separate, small bowl stir together water, cornstarch, and lemon juice. Whisk this mixture in the blueberries and stir until mixture is thickened, about 2-3 more minutes.

3. Remove from heat and serve over French toast, on yogurt, or over baked brie.

Source: Blueberry Lemon Baked French Toast- Giada De Laurentiis, Fresh Blueberry Sauce- Annie’s Eats, who adapted it from David Lebovitz

Food Memory Friday: Blackened Chicken with Black Bean and Corn Salsa

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The summer Robert and I were married, I was finishing up my physics pre-requisite for graduate school and my schedule allowed me extra time to cook for us each night. Those were the days. I was able to work out every morning and I happily perused cookbooks and magazines for menu ideas. I also consulted with my mother a lot as I tried to figure out my way around the kitchen and she introduced me to this recipe. She’d made it a few times before and it was a delicious hit. Feeling confident, I collected the ingredients I needed. I was happy to find that I already had everything in our apartment. The chicken breasts I was using were frozen, but I figured if I allowed them to thaw for a few hours, I would be in good shape by the time I was ready to make dinner.

Fast forward a few hours and I followed the recipe to a tee. The kitchen smelled wonderful as the food baked in the oven and it looked gorgeous as I ceremoniously placed dinner on our table. We each served ourselves a piece of chicken and dug in. A few bites in, Robert turned his fork upside down and examined the piece of chicken pierced through its prongs closely. “This chicken is really chewy,” he said, “is there something different about it?” I assured him that it was the usual chicken I always purchased and I took his plate to check it out myself. I cut the chicken in half and scraped the salsa away to reveal a delightfully raw piece of chicken. The center was still cold and nowhere near the safe temperature recommended. My heart sank and I apologized profusely. Bert reassured me we could just pop the chicken in the microwave, which we did, but we both had not-surprisingly lost our appetites by that point. On the bright side- neither of us ended up with any food-borne illnesses and I learned a very valuable lesson in defrosting chicken that day.

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Here we are nearly eight years later and I still make this dish a few times a year. Every time I do,  it seems like one of us will bring up that chewy chicken I served just a few weeks after we became a family. We laugh and then we both furtively check our chicken to make sure it is indeed cooked through.

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Blackened Chicken with Black Bean and Corn Salsa

Yield: 4 generous servings

Ingredients

  • 15 oz can (1 1/2 cups) black beans, drained
  • 15 oz can (1 1/2 cups) corn, drained
  • 1 cup salsa
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1 cup sharp cheddar cheese, shredded
  • Olive or coconut oil
  • Sour cream, green onions, avocado, tortilla chips (optional)

Directions

1. Preheat the oven to 350 degrees. Place the black beans, corn, and salsa in a 9×13 inch casserole dish. Set aside.

2. Combine the chili powder, garlic, salt, and cumin in a bowl and pour into a thin layer on a plate. Dip each of the chicken breasts in the spice mixture and use your fingers to “massage” the rub evenly on each piece of chicken.

3. Heat olive or coconut over medium-high heat in a large saucepan until hot. Carefully add each piece of chicken to the pan and sear the chicken on each side, until blackened, about 2-3 minutes each. Transfer the pieces of chicken to the casserole dish with the black bean and corn salsa. Bake for 40 minutes. Remove from oven and top with shredded cheese and other toppings, as desired.

Source: Taste of Home

 

Sweet Potato Chili

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I love the above picture. Little Smee is so curious these days and he couldn’t let me snap a quick photo of dinner without checking out why I was pulling the window blinds up and grabbing my camera. Luckily, my reflexes have sharpened and I was able to quickly snatch the soup away from his curious hands (don’t worry- the soup was already pretty cool at this point due to a toddler meltdown distracting me).

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I’ve been on a big sweet potato kick as of late. In particular, savory sweet potato dishes. My new favorite breakfast consists of a sweet potato hash topped with two eggs and my current preferred work lunch is this delightful chili. It’s loaded with a healthy dose of vegetables, it’s flavorful, and it prevents me from turning into a hangry grouch by late afternoon. This recipe is highly adaptable and can easily be turned into a vegetarian dish if that is what is desired. Another bonus is that this chili freezes really well and is a great option for a last minute dinner.

If you’re looking to mix up your lunch routine or are in the mood for one final round of soup before the warm weather is here to stay (maybe?), look no further.

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Sweet Potato Chili

Yield: 8-10 servings

Ingredients

  • 1 lb lean ground beef or turkey
  • 2 sweet potatoes, chopped into 1/2 inch cubes
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 bay leaves
  • 28oz can diced tomatoes
  • 28oz can tomato sauce
  • 1 quart (4 cups) low sodium chicken stock
  • 2 cups (about 1 can) black beans
  • 2 cups (about 1 can) corn

Directions

1. Heat a Dutch oven over medium heat. Add the ground beef and cook until brown. Drain to remove excess grease. Place the cooked beef into a separate sale and set aside.

2. Add the sweet potatoes, onion, and green pepper to the Dutch oven. Cook, stirring occasionally until the vegetables are softened, about 10 minutes. Next stir in the minced garlic and cook for about 1 minute longer.

3. Add the chili powder, cumin, salt, pepper, bay leaves, tomatoes, tomato sauce, chicken stock, beans, and corn. Bring the soup to a boil. Once boiling, reduce heat to a simmer and cook for 2-3 hours to allow flavors to fully develop.

4. Top with sour cream, cheese, and green onions, if desired.

Source: Adapted from A Couple Cooks

How to Make Delightful Hard-Boiled Eggs

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With Easter right around the corner, it seemed like the perfect time to talk about hard-boiled eggs. They are fun to decorate and they are even more delightful to eat. Since we’ve moved from Columbus to the country, I’ve gotten into the habit of purchasing fresh. local eggs because they are readily available and scrumptious. Though the fresh eggs are fabulous, I quickly noticed they are very difficult to peel if I hard-boil them.

With a little google research, I discovered this is likely due to their freshness compared to eggs commonly found in grocery stores. In very fresh eggs, the inner shell membrane adheres tightly to the egg white, making it trickier to peel away the shell without puncturing the cooked white. As the egg is exposed to air for longer periods of time, it loses some of its protective coating and that bond between the shell and the white becomes weaker. Translation: older eggs are easier to peel.

But what if you can’t wait around for a few weeks to allow those eggs to age before you need to cook up a batch of hard-boiled beauts? Fear not! I have successfully used this method for the past 2 months. The key is to place the eggs in already boiling water. This instant high heat allows the egg white to separate from the shell right away for easy peeling. The reduction of heat to a gentle boil prevents the whites from getting too tough.  It results in beautifully-cooked eggs and peeling is a breeze.

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Here’s what you do:

1. Bring a pot of water (about 2 inches high, or enough to  completely cover the eggs) to a full, rolling boil.

2. Carefully place the eggs into the boiling water (I like to use a soup ladle to ensure I don’t burn myself with boiling water).

3.  Turn down the heat to medium to a gentle boil and cook for 11 minutes.

4. Drain the eggs and place in a large bowl of ice water for 15 minutes.

5. Peel and enjoy!

Source: Serious Eats