Showing posts with label Ohio Food Blog. Show all posts
Showing posts with label Ohio Food Blog. Show all posts

Monday, December 11, 2017

Roasted Butternut Squash, Brussels Sprouts and Ham

Cubes of butternut squash tossed with shredded Brussels sprouts roasted together with leftover ham. Serve this as a colorful side dish, or on top of a grain for a main dish.

a plate of roasted butternut squash, brussels sprouts, and ham atop a bed of cous cous


A little leftover ham goes a long way to adding flavor in a variety of recipes, so when the Ohio Pork Council hired me to share a recipe using leftover ham, the cogs in my brain were spinning with inspiration to play in the kitchen.


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photo of a plate of roasted brussels sprouts with butternut squash and ham cubes on cous cous


Finding new ways to repurpose leftovers and keep our family meals interesting is one of my jams.
[Speaking of jam, if you make or are given a jar of Tomato Jam, there's nothing better on a simple leftover ham sandwich--or make it fancy like this Grilled Cheese, Country Ham, Leek & Tomato Jam Sandwich.]
I like using leftover ham to enhance the flavor of dishes and coax my kids to try new vegetables so much that I even had a Leftover Ham Week my first year of blogging. My most popular recipe from that week, {No Salt Added} Ham & Bean Soup, remains a family favorite. Other favorites include Ham & Banana Pizza (I am NOT kidding, it's yummy),  Deep Dish Easter Leftovers Pizza, and my mom's Sweet & Sour Ham Balls. We love to make the Ham Balls using Thanksgiving ham and then serve them as an appetizer during the Christmas/New Years party period.

Monday, November 27, 2017

Apple Butter Muffin Tops for #MuffinMonday


Sweetened with apple butter, chewy from steel cut oats, and studded with chunks of apples, these make ahead delights are a quick breakfast, afternoon, or bedtime snack. No muffin pan? No problem!

photo of apple butter muffin top cookies with apples and jars of jam


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Ever look at something familiar with fresh eyes and see it in a whole new way? That happened to me with this recipe. Each month I join the Muffin Monday bakers to bring you an original recipe using seasonal ingredients. When I saw Karen's Blueberry Muffin Top recipe, that she comprehensively baked on a cookie sheet in addition to her muffin top pan, I started thinking . . .
Why do I have to bake my muffins in a muffin pan?
What if I make a muffin batter and just scoop it out onto a cookie sheet?

I did it. The world did not end.

image of a stack of apple butter muffin top cookies


Since I cook and bake using the ingredients from my Community Supported Agriculture (CSA) farm share, I've got local apples and my "cook's portion" of Slow Cooker Apple Butter in the fridge. I decided to #usethedamnjamalready and make an apple butter flavored muffin top with chopped apples for grins and giggles. For more grins and giggles, turn up the volume and check out the outtakes from the Facebook teaser video!



Wednesday, November 1, 2017

Eat More Veggies! (Allison's November Blitz Challenge)

My friend Allison inspired me several years ago with a challenge:


Make one small change in two areas of your health, do it for 3 weeks, and come to a party at my house at the end.  For charity!


Increase your daily servings of fruits and vegetables with these easy tips and tricks.

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There are more details (click here to see Allison's blog all about it!) but the key take aways for me were the idea (two small changes) and the timing that she chose:  Allison starts her challenge the day after Halloween (so, November 1).  Her three week blitz usually ends right before Thanksgiving (the 3rd Thursday in November).  So with a house full of candy and the holiday feasting looming, I was focused on small changes and self-improvement.


Brilliant!


My small change is usually to eat between 5 and 9 servings of vegetables and fruit each day.

image of summer farm share box with radishes, carrots, and plenty of greens
and with a farm share like this, it's an easy change!



I usually have an exercise change too, but this is a food blog so I'll keep the focus on food.


I do better trying to eat something, instead of trying not to eat something else.  I figure, if I fill up on veggies and fruits, there is less room and less desire for the more fat- and sugar-laden treats in my house.  


It works for me.


Here's a sample of ways I incorporate more veggies and fruits into my day:

Monday, October 30, 2017

Sweet Potato Casserole Muffins #MuffinMonday

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

image of sweet potato casserole whole grain muffins on a plate, served with melted butter


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I like to make festive muffins using the seasonal ingredients from my Community Supported Agriculture (CSA) farm share. One of the reasons I enjoy participating in Muffin Monday is the creative stretch to come up with something new each month. When I made these muffins last winter, I carefully hoarded the recipe in my Mobile Office until sweet potato season returned. Now that my farmers' sweet potato crop has been dug and is curing, I'm glad to share these muffins with the Muffin Monday crowd.

Tuesday, October 24, 2017

Instant Pot® Pickled Pork Sliders

Pickled pork sliders combine bacon, ground pork, and pickles for a savory sandwich. These are terrific with coleslaw or over rice. Use the Instant Pot® or make it on the stove top--with only 5 everyday ingredients, this recipe is easy to make and fun to eat.

Image of pickled pork slider sandwich topped with coleslaw, served with pickles, apple slices, and chips. Wholesome lunch.

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Disclosure--this post is sponsored by the Ohio Pork Council. The more I meet with Ohio hog farmers the more inspired I am to create recipes showcasing their hard work. Pork is a versatile protein and I always have some in my freezer. I'm glad to show you an easy way to enjoy ground pork!

I've been using my new Instant Pot to make new versions of old favorites. In this post I'm updating my Pickled Pork and White Bean Sliders recipe with a new-and-improved version, using bacon instead of beans, and cucumber pickles instead of yellow squash pickles. If you're looking for the old version, scroll down to the bottom and you'll find the stove top directions.
photo of Instant Pot® pickled pork slider, topped with coleslaw, served with potato chips and a pickle.


When I embraced making pickles--thanks to the clear directions and approachable small batch recipes in Marisa McClellan's book Food in Jars (Amazon affiliate link) and on her eponymous blog--I did so with gusto. I pickled cucumbers, beets, peppers, green beans, squash, and turnips nearly as fast as I could accumulate mass quantities of them from my Community Supported Agriculture (CSA) farm share. I soon had jars of quick-pickled vegetables in my fridge, and water bath-processed jars of pickled vegetables in my pantry. I had a family who unanimously loved cucumber pickles--at least on sandwiches and burgers.
What I didn't have were kids who would embrace different types of pickled vegetables.
Pickled beets?  Um, they're beets, Mom. Pickled turnips?  No, thanks. Pickled peppers?  Too hot! Pickled squash? Just . . . . why? Dilly Beans? Ok, none of us really cared for them, though I tolerated them in a nicoise salad.

Friday, October 20, 2017

Honey Citrus Throat Soother | Couples Guide to Marietta, Ohio


Honey Citrus Throat Soother is perfect for sore and scratchy throats during cold and flu season--made at home with all natural ingredients, this tastes good and is a lovely drink for warm sipping on chilly nights. It keeps in the fridge for up to 2 weeks and makes a great gift in the fall and winter.


Honey mixed with orange, lemon, ginger and turmeric makes a yummy drink to soothe a sore and scratchy throat.


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Disclosure:I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and two others, since I'm so charmed by this town and I think ya'll should visit. This post details a Couples Guide to Marietta, Ohio. Check out this post for a Family Guide to Marietta, and this post for a Girlfriends' Getaway to Marietta.


(scroll down to the 'how to' video if you just want the recipe)


The Ohio River at Marietta is photogenic--stroll along the riverwalk at dawn or dusk.
Marietta--at dawn and dusk.


My spouse is an active guy. No "lie in the sand" vacations for him. He needs to be going places to do, see, and learn new things. A visit to Marietta, Ohio would be right up his alley. We'd stay in the historic Lafayette Hotel right along the water downtown, so we could wake up and walk along the river checking out the birds. I saw geese, ducks, sandpipers and a great blue heron during my recent Agritourism Adventure in Marietta, Ohio. After a stroll across the pedestrian bridge, we'd eat a locally sourced breakfast at the Busy Bee Restaurant (he'd love the massive blueberry pancake). On the weekends, we like to hit our local farmer's market, so we'd be sure to check out the River City Farmer's Market and bring home some Broaster's Coffee for our son.

Wednesday, October 18, 2017

Slow Cooker Apple Butter | Family Guide to Visiting Marietta, Ohio

Local apples taste best in this slow cooker apple butter recipe. Use your kitchen appliances to do the work for you! This recipe can be canned for shelf stability & food gifts.


image of sourdough bread spread with slow cooker apple butter


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Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and two others, since I'm so charmed by this town and I think ya'll should visit.


One aspect of traveling that I enjoy is the opportunity to learn something new--both about myself and the places I visit. This doesn't apply just to adults--kids can grow and thrive in new environments as well. On my recent Agritourism Adventure in Marietta, Ohio we visited many places that will delight the whole family, and I'll share them today in my Family Guide to Marietta, Ohio. If you'd like to visit Marietta with a group of girlfriends, please check out my Girlfriends' Guide to Marietta, Ohio. If you'd like to steal away for a couples weekend, stay tuned for my Couple's Guide to Marietta.


Marietta, Ohio is an interesting town with an emphasis on local entrepreneurs in a variety of  businesses.



Monday, October 16, 2017

Agritourism Adventures in Marietta, Ohio

In this post I share where to stay, where to eat, and what to do for a girlfriends' getaway in Marietta, Ohio, Part One of my series on Agritourism Adventures in Marietta. If you and a few friends are looking for a weekend getaway, read on. If you'd like to take your honey off for a Couples Weekend, read the Couples Getaway to Marietta, Ohio. If you'd like to bring the kids, please read my Family Guide to Marietta, Ohio.



Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and the two that will follow, since I'm so charmed by this town and I think ya'll should visit.


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Why not have a getaway weekend with your friends? I think women, especially mothers, don't treat ourselves with the same nurturing we provide to others. When I was telling my friend Cathy about my recent visit to Marietta, Ohio she said "we should go there". It NEVER occurred to me to plan a girls' weekend vacation, but why not? There's plenty to do and see around Marietta, and it's a nice drive from many larger metro areas in OH, PA, WV and KY. In this post I will share where to stay, where to eat, and what to do in Marietta, Ohio.


First things first--where to stay in Marietta, Ohio. [I keep adding the Ohio part so you don't get confused with another Marietta.] I stayed right downtown by the Ohio river in the historic Lafayette hotel. I had a clean & comfy room in the Hoag addition with a nice view of the river--not that I lingered in my room! Staying in the Lafayette was convenient to many restaurants and shops, and the ability to walk right out the door and see a great blue heron fishing for breakfast along the river . . . well, that's not a sight you usually see steps away from a thriving business district! It was very convenient to easily walk 'home' after viewing a spectacular sunset.


Now that you're settled in, let's talk about food--because this is a food blog and I'd be remiss if I didn't share about the yummy meals Someone Else Made for Me in Marietta! In addition to the Lafayette (French toast for breakfast was quite nice) I sampled several restaurants within walking distance of the hotel.
If you like to start the day with a caffeine hit, stroll down to Jeremiah's Coffee House. I'm not a coffee drinker, but if you like tea, their house chai blend was exceptional--spicy, not cloyingly sweet like the usual national chains, and being on the road means I can't make my DIY Iced Chai. There's baked goods and comfy chairs if you want to linger, and you're welcome to keep it green by bringing your own mug if you like.
For heartier breakfast fare (think pancakes the size of a Costco pie!) or a locally-sourced lunch, stroll across the Lock Bridge to the Harmar neighborhood and Busy Bee Restaurant. Larry, the owner, is so committed to locally-sourced products that they churn their own butter from Snowville Creamery cream! I'm a fan of corned beef hash, and when the brisket is corned in house, well, I had to try that. For coffee drinkers, Busy Bee supports a local business, Broaster's Coffee, run by a young entrepreneur named Ashton.
Our group dinner at The Galley was fun. We shared several appetizers, and I thought the Blue Cheese Kettle Chips were particularly good. Since I'd been eating out so much, I had veggies with my lamb burger and they were perfectly prepared. The service was terrific for our large group, and it was nice to window shop on the way back to the Lafayette hotel.

Monday, October 9, 2017

Green Tomato Garlic Chili in the Instant Pot® or Slow Cooker

Green tomatoes, roasted garlic, and ground beef make a colorful and flavorful chili recipe perfect for fall. You can make this in the Instant Pot®, a slow cooker, or on the stovetop. 


photo of a bowl of green tomato garlic chili that was prepared in an Instant pot®


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As someone who cooks with what's in season, this time of year means green tomatoes. I decided to update an old post from my first year, really the first few weeks of starting this website. In addition to publishing new photos and adding an easier to read recipe card, I've also cooked this recipe in my newest appliance, the Instant Pot®. My husband bought me an early birthday/Christmas present, and I unboxed it--with the dogs' help--and shared the resulting video on my FB page. I'm quite happy to ditch the old, poor quality photos for some newer, still poor quality photos (it's been raining here), but I didn't want to delete how I was inspired to make this chili. For that, please feel free to read my original text below.
I recently started volunteering at a thrift shop.  I didn't realize that it would mean I'd be shopping at the thrift shop on a regular basis, which is an unfortunate happy side effect.  I mean, I did get a pair of new-to-me jeans for $3.  And they're not 'mom jeans' either. Last time I volunteered was after I'd made the Cabin Casserole.  I was chatting with Fran about it, and how the recipe called for green tomatoes, when she told me about her Green Tomato Garlic Chili.  I immediately requested the recipe! This recipe is from The Garlic Lover's Cookbook. I've adapted Fran's recipe by cutting the fat, adjusting the spices, swapping roasted for fresh garlic, pumping up the amount of veggies, and finely chopping everything so my kids will eat it. We liked it so much that I harvested the rest of the green tomatoes on my plants, cored them (the composting pigs like green tomatoes too!) pulsed them in my lovely food processor, and froze 2 2+ lb bags of green tomatoes for winter chili nights.  Make that chilly winter nights.  Oooh!




A few Notes about this recipe.
  1. I used ground beef, but feel free to substitute fresh ground pork. I already know ground pork and green tomatoes make a great chili--check out my Chorizo & Green Tomato Chili recipe here.
  2. Use the hot peppers of your choice. I'm able to get quarts of freshly roasted Hatch chiles each August from the local grocery store, and I pop them into the freezer to use throughout the year. I think using roasted chiles adds more flavor than fresh chiles, so I do recommend using roasted green chiles.
  3. No roasted garlic? No problem! You can substitute minced garlic, probably ⅓ of a cup. Like with the chiles, I think that using roasted garlic punches up the flavor in many dishes. When I harvest my garlic crop each summer, I roast and freeze a portion for use throughout the year. Here's a post about how I put up my garlic crop.
  4. That's a lot of chopping! Yes--I like to start my day at work chopping a bunch of onions, but if chopping isn't your thing, run the onions, bell peppers, and green tomatoes in turns through a food processor until they are finely chopped. [If you don't have a food processor and chopping's not your thing . . . add that to your birthday wish list and find room in the kitchen.]
  5. I've included instructions for cooking this chili in an Instant Pot® (mine is 6 quarts, plenty of room), in a slow cooker, and on the stove top. I am sure you could figure out a way to cook this on a grill--but I'm not going to do that. I grill pizza and vegetables mostly, and I'm good with that.

Monday, September 25, 2017

Whole Grain Pumpkin Chocolate Chip Muffins #MuffinMonday


Buttermilk-soaked rolled oats and whole wheat flour, combined with pumpkin puree and a handful of chocolate chips for flair, make these less-sugar muffins sweet yet wholesome.

photo of a plate of pumpkin chocolate chip muffins

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As I think about my favorite recipes using farm fresh ingredients, I'm realizing how often I feed my family muffins.  Muffins for breakfast.  Muffins for after school snack.  With dinner.  Muffins to school or work or social functions.  Pretty much if there's an occasion to bring food, I've probably made muffins.  In addition to this recipe, you can find all my muffin recipes, from Apple Cider Forgot the Sugar to Zucchini Nutella,  to your right in desktop view, or  down below in mobile view----> in my Recipe Index by Category.


pic of a pile of pumpkin chocolate chip muffins


I get this desire to feed the world muffins from my mom.  She has a couple of friends from school who made a muffin cookbook (Amazon affiliate link) that I refer to when I feel like making muffins but need inspiration. My current favorite muffin recipe, though, is cobbled together from my experiences making these waffles, these muffins, and always having buttermilk on hand. I love these muffins because they are whole grain, not too sweet, but have a little hit of chocolate that makes the kids think it's a treat. I've played with many iterations of this muffin base, using soaked oatmeal, but this recipe is the one that started it all. For Muffin Monday today, I've gone back to the beginning.


photo of a pile of pumpkins and winter squash



I know lately it seems that the switch has been flipped to All Things Pumpkin, and I am not usually one to jump on bandwagons, but my reason for using pumpkin is simple. I've got a lot of volunteer pumpkins on hand this Fall.  The garden has been crazy productive, thanks to the squirrels planting pumpkin seeds everywhere and my inability to deny food the right to grow wherever it shows up. Check here for how to Process a Pile of Pumpkins (and the mystery winterish squash in the background).

Monday, September 18, 2017

Green Tomato Bacon Jam

A savory freezer jam made with green tomatoes, sweet onion, and crispy bacon. This is AMAZING mixed with ground beef for burgers.


photo of a jar of green tomato bacon jam with green tomatoes



A note to the vegetarians who have visited this blog before: thank you for coming back! I beg your pardon, but today's vegetable recipe is really directed at the omnivores and carnivores that stop by (and thank you omnivores, if you've been here before, for returning!)
If you're new here, welcome! I blog about feeding my family seasonal produce from our CSA farm share, our garden, or good deals I find. I like to cook based on what I have available, so I created my Visual Recipe Index by Ingredient (vegetable, or fruit, or fungus) which you can find in the pages across the top. For more recipes using green tomatoes, please check out my Green Tomato Recipe Collection.


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When I started this blog I didn't fully appreciate the versatility of a green, unripe, tomato. I liked to eat fried green tomatoes and hadn't ventured from there. Then a friend shared her Slow Cooker Green Tomato Garlic Chili recipe and I thought I'd dabble in more green tomato recipes. I've got 10 posted--so far!


I decided to make jam with green tomatoes from sheer curiosity. I saw sweet green tomato jam recipes, and savory red tomato and tomato bacon jam recipes, but I didn't find a savory green tomato bacon jam recipe. I started with this recipe and swapped out the red tomato for a bit larger volume of green tomatoes and onion.



image of green tomato bacon jam and green tomatoes



If you grow tomatoes or know someone who does, keep this recipe in mind as the nights get cooler (as tomatoes don't ripen if it's too cool at night).  Sure, you can pick tomatoes and ripen them on the counter, but aren't you getting a wee bit satiated by ripe summer tomatoes?  Are you looking for a little something different?  My answers to those questions are yes and yes, so I'm sharing this today.


Make this jam when your tomato crop is in danger of succumbing to frost.  Store the excess jars in the freezer. Next time you're making burgers, mix 1/4 cup of jam in with a pound of ground meat (I've used beef and turkey so far) then continue with your usual burger making.  I prefer to make quarter pound burgers because I get plenty of protein and sure don't need the bigger burger, and I can make 1 pound of ground meat easily feed our family of 4 on burger nights.


photo of green tomato bacon jam in a pot


Monday, August 28, 2017

Apple Cinnamon Muffins #MuffinMonday

Buttery chunks of sweet fresh apple in a wholesome whole grain muffin.

photo of apple cinnamon muffins

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There's nothing better than a local apple, grown for flavor--not the ability to step off the truck looking enticing. I'm delighted to get an apple share with my Community Supported Agriculture (CSA) farm share. Just like berries in Spring, and melons in summer, we look forward to the changing of the seasons with the arrival of apples heralding the advent of Fall.


Buttery chunks of sweet fresh apple in a wholesome whole grain muffin.


This time of year I am the proverbial Ant of Ant and Grasshopper lore. I spend my days off harvesting, chopping, mincing, slicing, roasting, dehydrating, freezing and canning the local summer abundance. I do this for three reasons. First, I hate to waste food so permitting produce to spoil because I haven't gotten around to eating it is unacceptable to me. Second, I like to eat locally sourced food--and there's nothing more local than my backyard!  Third, I'm a frugal sort. If I'm overrun with tomatoes in August, why not put them up now so I avoid paying money later when I want to make my Creamy Tomato Soup for my daughter's lunch?

Monday, August 21, 2017

Chorizo and Green Tomato Chili


Green tomatoes simmered with ground pork and chorizo sausage makes an amazing green & white chili. Served over spaghetti noodles and topped with cheese, this is a great Fall meal.

photo of a bowl of chorizo and green tomato chili atop spaghetti noodles


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This post is sponsored by the Ohio Pork Council. My goal is to share a recipe using ground pork, but I've got much more for you today. First off, I've got a little video I put together about the many uses of ground pork. When I visited the Surber farm I knew I was going to do a post about ground pork later in the summer, but I didn't know that Connie Surber was going to give me such a wonderful content about the uses of ground pork! I'm really glad I happened to have my phone on video, to record her conversation, although I apologize for standing near a wind chime. I'm still learning this video stuff, and if I knew how to make the images of my recipes into clickable links within the video I'd've done that. Instead, scroll down to the bottom to find links to my recipes that appear in this video.


I credit my spouse as the inspiration for this chili. I knew I wanted to make something special with the chorizo given to me during my visit with the Runyan family of Oakview Farms, so I asked my husband if he'd be game to try a Chorizo Chili. He'd just returned from a 2 week trip eating at a dining facility on a base in Alabama, so he was up for anything other than institutional food. Since he's a fan of Cincinnati chili, he asked, "can we eat it over spaghetti, with cheese?" and BOOM! I was inspired.

Monday, August 14, 2017

Roasted Zucchini and Yellow Squash with Parm and Garlic

A fast-to-fix, colorful, and flavorful side dish, this recipe combines bright green zucchini and sunny yellow summer squash roasted with garlic and topped with parmesan cheese.

photo of a plate of seasoned roasted zucchini and summer squash, topped with parmesan cheese

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Sometimes all I can think about are the sides to a meal, and sometimes the sides are an afterthought. In the summertime, when the Community Supported Agriculture (CSA) farm share box brings copious amounts of fresh produce into my house on a weekly basis, the sides are the Main Event. Sure, I throw in a protein here and there--but my goal is to incorporate as many farm share vegetables into our meals (and get them out of my crisper) as possible.


pic of a plate of roasted summer squash topped with parmesan cheese


I'm not trying to use All The Vegetables for health reasons, it's really more of a decluttering issue, but the end result is that we eat more plant-based foods and that's always a Good Thing. Remember the movie Bull Durham? If you build it, they will come. I'm finding with my kids that if I serve it, they (eventually) will eat it. The more I prepare vegetable side dishes, the more vegetables end up on my kids' plates, and the more my family eats vegetables. The key is to actually prepare the side dishes, not just think that I ought to make a side dish.


image of kitchen area where roasted zucchini and summer squash is prepared, plus a plate of the finished dish


Since my day job is a prep cook, I'm pretty efficient at chopping up a mess of vegetables. I find myself starting the prep work without knowing where the dish is going. Often with the abundant summer zucchini, my prep steps involve shredding and freezing bags of squash for Zucchini Pancakes or Zucchini and Refried Bean Enchiladas. Other times I'll grill a mess of squash--for Grilled Zucchini with Feta, or to use on a Grilled Vegetable Ciabatta Pizza. It's rare that I roast zucchini, primarily because I live in an old house and if I'm using my oven, my bedroom gets pretty darn uncomfortable for sleeping. But that shouldn't deter me from providing more options to my readers, so today I'm sharing a roasted vegetable side dish recipe.

Monday, August 7, 2017

How to Make Kalua Pig in a Slow Cooker

Bring the luau out of the back yard and into the slow cooker with this simple 3 ingredient recipe for slow cooked pork. This is a great meal to take to friends, and the leftovers freeze well.

a plate of slow cooker kalua pig with fresh pineapple, hot cooked rice, sweet Hawaiian roll, and cabbage


Disclosure--there is nothing to disclose. This post is not sponsored by anyone--it's just for me. I'm putting on the 'blogger' hat and writing a web log about recent events, primarily to help me debrief myself as much as to have a record on my website of this recipe, this experience. Scroll down (there's a video!) if you're just interested in the recipe and not my life.

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Earlier this year I read a book called The Year of Yes [Amazon link below with some other stuff. You click, you find something else to buy, and I may get a couple of pennies for my annual website costs. Up to you. Thanks.] In the book, Shonda Rhimes wrote about choosing to say Yes to projects outside her comfort zone, and I decided to do the same thing. When my local community center asked me to teach another canning class I said yes and developed a pickling class I'll be teaching next month. When Jennifer of the Ohio Pork Council asked me to do a cooking demo at the Ohio state fair? Of course I said yes.


Bring the luau out of the back yard and into the slow cooker with this simple 3 ingredient recipe for slow cooked pork. This is a great meal to take to friends, and the leftovers freeze well.


The schedule looked busy. The dates of Fair Week included the time I'd be up in Minnesota having a family reunion celebrating my folks' 60th anniversary and visiting my spouse at his new assignment, meaning I'd come off driving 2200+ miles and jump right into cooking? It seemed reasonable 3 months ago, and in fact it was just fine. I was crazed and harried, but just fine. Jennifer asked me to cook something easy, and after about 30 seconds of thought I knew I'd be grabbing a lei and channeling my time in Hawaii. I could cook this with my eyes closed, although there are knives involved so I don't recommend you try it.





I lived in Hawaii, on Oahu, twice--both times courtesy of the military. During my first stay, my son was born in a Pepto bismol pink hospital on the side of a mountain while I was assigned to the patient squadron and waddled around exploring as much of the island as I cared in my heavily pregnant/postpartum state. [You might think that's not much, but you don't know my spouse. He had us hiking up to see waterfalls the day after our baby was released from the NICU--2 weeks after my C section.] My spouse was the one stationed in Hawaii the next time we lived on Oahu. He likes to refer to the assignment as my 3½ year "Hawaiian Honeymoon". [We had a JoP wedding in the States and I'd flown back to Germany 2 days later, so no honeymoon. The marriage was the important part, not the vacation.] When we arrived in Hawaii, our kids were 2½ years old (returning to his birthplace) and 8 months (our baby girl). They were 6 and 4 when we left. Yes, I changed a lot of  diapers. I don't think you're supposed to wash diapers on a honeymoon, nor have your spouse go on a deployment, so I'm still waiting for my trip.

Monday, July 31, 2017

Banana Cookie Butter Oatmeal Muffins for #MuffinMonday

These whole grain banana oatmeal muffins are sweetened with cookie butter. Add cocoa powder if you'd like an even richer treat!

photo of a plate of banana cookie butter oatmeal muffins

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You know "those cookies you get on airplanes"? The sweet, crumbly type in the fiddly little red & white wrapper? That's how my mom described Biscoff cookies the other day, as she was offering snacks during our car trip. This description rang true for me, as I've only eaten Biscoff cookies while fighting for command of the arm rest with a complete stranger and trying to quietly read with my knees practically in my chest due to the ever decreasing leg room. Apparently the FAA is gonna get involved with that. I'm not holding my breath. Instead, I'll just grab my pantry staple jar of Cookie Butter and make a batch of muffins for Muffin Monday.


pic of banana cookie butter oatmeal muffins on a plate with a mug of tea


I've made these muffins 2 ways--both with and without cocoa powder in the mix. I prefer them with the cocoa powder--both the deep color and the rich flavor of the muffin hit all the notes I like in a muffin. You can see the different versions in the photos above and below this paragraph. As is my custom, these muffins aren't as sweet as your usual bakery muffin. I cut back on the sugar even more since I was boosting up the sweetness with cookie butter.


photo of miniature muffins on a plate, made with bananas, oatmeal, and cookie butter


What do you do if you can't find Biscoff cookie butter in your grocery store? (Hint--I find it over near the bakery in my local Kroger, never on a shelf by the peanut butter which is where my organizational heart thinks it belongs.) Trader Joes makes their own brand of cookie butter which is perfect for this application. You can also order some from Amazon, I'll throw up some links below the recipe. This post is not sponsored by the Biscoff or Trader Joe's folks. Just sharing what I've used to make my muffins.

Monday, July 24, 2017

Lemony Beet and Lentil Salad

A hearty salad of red lentils and beets in a lemon thyme vinaigrette. This vegan recipe is a healthy addition to a summer pot luck because it keeps well at room temperature.


image of a red lentil salad with red and golden beets in a lemon thyme vinaigrette


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Salads are staples in our fridge in the summer. It doesn't seem to matter the base of the salad--lettuce, kale, potatoes, or grains--having a salad is a go to alongside grilled vegetables and proteins. Something that can be prepared ahead of time is a great way to round out a meal when you're busy working at the grill on the entree.


A hearty salad of red lentils and beets in a lemon thyme vinaigrette. This vegan recipe is a healthy addition to a summer pot luck because it keeps well at room temperature.


This blush colored salad is a colorful cool addition to a picnic. Since the dressing is made of lemon juice and olive oil, it can sit out at room temperature for quite a while safely. For leftovers, I like to mix in a bit of hummus for a quick version of my Layered Summer Appetizer. If you need to bring a salad to a pot luck, something that can hold at room temperature is a great idea for summertime. It provides a change of pace from mayonnaise-based potato salads, a gluten free option from macaroni salads, and a vegan option to bacon-topped tossed salads.

Monday, July 17, 2017

Smothered Pork Chops

This recipe for Smothered Pork Chops is a fast meal elegant enough for company but simple enough for a weeknight dinner.

close up image of a tray of creole style smothered pork chops


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I'm working with the Ohio Pork Council, focusing on everyday recipes using different cuts of pork to share the versatility of this protein. Over the coming year (which, like an academic year or the federal government's fiscal year has nothing to do with the calendar year) I'll be posting a number of recipes as part of this partnership. I'm clear on my purpose for this website, sharing practical support for local eaters, so you know I'll be bringing a local, seasonal perspective to my recipes. Next month I'll be sharing a recipe using ground pork and green tomatoes, then later in the year we'll explore bacon and leftover ham.


pic of a perfectly cooked pork chop showing a blush of pink



To kick off this series, the Ohio Pork Council invited me along to a farm dinner. "You want me to come out, get fed, then write about it? I'm in." I apologize for the quality of the location photos. While we were coordinating the date for this event, the military up and transferred my spouse to his new assignment in Minnesota so all of the images are mine. You can see his photographs of Oakview Farms in my post about my visit with the Runyan family, How to Grill the Perfect Pork Chop.


view of the country lane with cornfields on either side of the road
To set the stage, here's what I saw when I turned off the highway--a road curving off into the distance with healthy stands of corn on either side. I felt myself relaxing at that moment--the rush to finish up at work (I'd left a pot of cioppino to simmer and raced out the door) and worry about being late melted away. I'm guessing my instinctive reaction is due to my Dad growing up on a dairy farm in Wisconsin. A rural lane surrounded by cornfields = happy childhood memories of visiting my grandparents imprinted onto my subconsciousness. Introspection aside, I was in the right frame of mind when I arrived at the Surber farm.


John and Connie Surber are the 5th of going on 7 generations of hog farmers in Sabina, Ohio. They started off making animal feed (10 to 12 different formulations just for young pigs alone if I got that right) and then later added a Mother Barn for momma pigs (sows) having babies (farrowing) up thru weaning (3 weeks for piglets vs 3 years for my daughter). [For a peek at how hogs are raised after weaning, please see Heather's visit to Uncle Squeals' operation.] The Mother Barn is biosecure--that means showering in and out to keep the hogs healthy and the pork free of antibiotics.


scenes from the farm dinner at the Surber family hog farm


The Surber family hosted this farm dinner, but it sure was a group effort. The event was coordinated by Heather, The Food Hussy, aka my pork pimp. I met two more fellow Ohio food bloggers, Nicole of Brown Sugar  along with her darling son and her mom, and Jill the Foodtastic Mom along with her enthusiastic kiddos. After John & Connie, and Neil Rhonemus (Uncle Squeals himself) talked about raising hogs, Chef Matt and Chef Jeff of Colonel De Gourmet Herbs & Spices shared how to cook several cuts of pork.

Friday, July 7, 2017

Raspberry Kale Lemonade Slushie

A refreshingly icy raspberry lemonade boosted with kale and pomegranate juice. This is a great way to get your greens in--after blending, the color of kale disappears into the drink. You might even say it's magic. Magically delicious, that is.

photo of raspberry kale lemonade slushy in a glass

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My happiness upon seeing kale in the Community Supported Agriculture (CSA) farm share box is not feigned. I like kale--curly kale, lacinato kale, Red Russian kale . . . it doesn't seem to matter which variety. I like them all. This transformation from dreading kale to anticipating kale came in part because of my Vitamix.
Let's clear one thing up right now--I bought my Vitamix around 2001-02 and started this website a decade later, so there is no relationship to disclose when I mention the brand name of the machine. I'm just sharing what gives me excellent results every time. Just not with pizza dough--too difficult to get all of the dough out of the machine.

Using my Vitamix to turn kale into a beverage revolutionized the way I see kale. Because kale is a cool season crop, it arrives in the farm share box along with many other greens. I'm more interested in cooking the cabbage, the chard, my beloved beet greens, or spinach. I'd rather make a salad with the lettuces that are invariably included in the same box as kale. This leaves kale the odd green out, but this refreshing recipe turns kale into a summer sipper the whole family enjoys.

Monday, June 26, 2017

Black Raspberry, Brown Sugar and Oatmeal Muffins #MuffinMonday

Black raspberries and brown sugar sweeten this oatmeal muffin recipe. A summer treat when berries are in season, or use frozen berries to enjoy summer flavor year round.


Black raspberries and brown sugar sweeten this oatmeal muffin recipe. A summer treat when berries are in season, or use frozen berries to enjoy summer flavor year round.

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I grew up in a household that produced some of the food we ate, and that is a value I've carried with me into adulthood. Because we move around, in some homes the food production has been small--a few pots of basil and rosemary by the kitchen window, or mint in the ground next to the air conditioner (condensation means I hardly needed to water).



photo of the ingredients to make raspberry, brown sugar, and oatmeal muffins


Currently my backyard garden, my Edible Foodscape, is the largest it's ever been--and that's probably small by most folks' standards, but I've got a postage stamp size yard and am making much with it. I've got 5 raised beds, each about 2 feet by 5 feet, made by my spouse from an upcycled cedar privacy fence. In these beds are garlic, tomatoes, tomatillos, peppers, spinach, cucumbers, basil, peas, dill, and the volunteer squash for the season. I've got a perennial herb area interplanted with perennial flowers, a small strawberry area, peach trees and an ever-expanding raspberry patch.