Tag Archives: cooking

Spring Pea and Prosciutto Soup

The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.

A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!

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Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

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Easy Instant Pot Beef Stew

I hesitate to call anything Otto’s favorite. He’s only 9 months old and unable to speak for himself, after all. But, he loves this stew. I mean, he devours it. The first time I made it for him about a month ago, I puréed it really well because he was still getting the hang of swallowing solids, and he gobbled it without hesitation. Tonight, I didn’t blend it quite as much. He was just as enthusiastic.

Otto literally leans forward in his high-chair, mouth open, eagerly waiting for the next spoonful. Sometimes he grabs at the spoon and pulls it towards his face. I also let him have a few carrots from my bowl, not blended, to pick up with his fingers tonight. He happily ate them, but also continued to lean forward for more of the purée.

To be clear, Otto does not do this with other foods. So, I think it’s safe to say, this super easy dish is his favorite. Brent and I really like it, too. Like many Instant Pot recipes, all you have to do is put the ingredients in and let the gadget work its magic! We hope you and your family, however young or old, will appreciate its simplicity and delicious flavor as well.

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Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

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Roasted Ranch Cauliflower

Roasted Ranch Cauliflower Recipe [paleo, primal, gluten-free, dairy-free, keto]

We have been on a cauliflower “kick” lately. Truth be told, I didn’t actually realize it until I sat down to write this post, but this is the third cauliflower-featuring recipe in a row. Whoops! I hope you’re finding it as versatile and delicious as we are. I promise the next recipe will be completely different.

This recipe takes a childhood favorite of mine—ranch dressing (I wouldn’t eat vegetables without either ranch dressing or melted cheese!)—and dresses it up a bit, while removing the dairy. The flavors are subtle, but work perfectly with the sweet roast-y goodness of the cauliflower. Serve it as a side with any chicken, pork, beef or even game meat, and enjoy!

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