Tag Archives: easy

How I Cook: Balsamic Cider Glazed Salmon with Rosemary

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Hey, guess what!

I love to cook.

No, really… I love to cook.

You’re likely reading this thinking, “Ok, Jen… Good for you.” Or, perhaps, you’re even thinking, “It’s a good thing you like to cook, Jen… You’re a food blogger.”

Yup, I am. And, that’s why I’m finding it so amazing that I love to cook.Continue Reading

Roasted Applesauce

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I’m convinced that toddler’s are bottomless pits.

When the kiddo finds something that she likes to eat, she can just eat and eat and eat and… Well, you get the idea. One day last week, she ate 5 clementines with breakfast. Yes, five. She also had a pancake. She’s been known to devour pretzels like she hasn’t eaten in days.

Her favorite, though, happens to be those squeeze packets of flavored applesauce. It started as baby food.  We didn’t do a lot of pureed baby food, but there was a time when she wasn’t such a voracious eater. Squeeze packets of baby food (i.e. flavored applesauce) got us through. The thing is, she never dropped the habit.Continue Reading

Roasted Zucchini and Tomatillo Salsa Verde

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By this time of the summer, anyone who has a zucchini plant (or two… I never learn) in their garden is starting to get desperate for some creative ways to use zucchini. Sure, there are recipes for zucchini bread, sauteed zucchini with a bit of garlic and butter, zucchini ribbon salad, more zucchini bread, zucchini quesadillas, stuffed zucchini, grilled zucchini, and the list goes on… But, once they’ve all been made (twice), it’s time for something new.

Yesterday, I picked the first few tomatillos from our garden. I hadn’t intended to start picking the tomatillos yet, but the kiddo started grabbing a few off of the massive plant. I didn’t want them to go to waste, so I picked a few more of the larger ones and decided to make some roasted salsa.

While I was out there, I discovered 8 (yes, e-i-g-h-t) new zucchini on my plants. I’ve already had my share of raw zucchini ribbons, zucchini bread, and an assortment of other zucchini recipes. I’ve also frozen 16 cups shredded zucchini to use later in the year. So, I decided to try adding some zucchini to my salsa. It worked beautifully.

I roasted the zucchini and tomatillos with some jalapeños and poblanos (from the garden!) as well as some onion and garlic. The zucchini rounded out the salsa and added a touch of sweetness. It also helped stretch my few precious tomatillos into a generous batch of salsa for dipping!Continue Reading

Chocolate Cherry Granola

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Sometimes I find that the actual writing of a blog post is the hardest part. This week, that is certainly the case.

I made this granola earlier in the week… I even managed to find the time to take some photos (hooray for nap time!), and got them processed and ready to go.

Since then, however, I’ve barely had a moment to even think about writing a few sentences and sharing the recipe. I’ve got a little girl who doesn’t want to sleep and wants to be held all day (which, while sweet, isn’t very practical when I’m trying to get things done!). And, I’ve also got a few other projects going on this week. It’s all good stuff, but sometimes I find that sitting down to write falls through the cracks.Continue Reading

Radish Dip with Cilantro and Queso Fresco

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I find it amazing the way my tastes have changed in the past few months.

Cutting back considerably on sugar and gluten has had a pretty profound impact on the way I eat and the food that I crave. When I used to plan a meal for friends and family, I almost always started with dessert. I could dream up wildly decadent desserts by the dozen. The only thing holding me back was my limited time in the kitchen.

Now, dessert rarely even crosses my mind. I enjoy a sweet treat here and there, but it’s not something I find myself dreaming up while I’m in the shower or out for a walk. It’s left me open to a whole new realm of inspiration when it comes to recipes.

I find myself giving our weekly CSA share a lot more consideration before I write things off as “just a salad” or eat the vegetables just to be done with them. Something as simple as a bag of fresh spinach or a bunch of spring onions will leave me dreaming up a zillion different ways to use them.

Last week’s box included a lovely bunch of fresh radishes. I previously didn’t care much for radishes, but this year I can’t get enough of them. After enjoying them in slaws and salads the past few weeks, I decided that I wanted to make a radish dip for the Mother’s Day picnic we were hosting over the weekend.  I had seen a few recipes online, so I bookmarked one that looked good and added the ingredients to my grocery list – sour cream, feta cheese, and dill.Continue Reading