Tag: cooking

Split Asparagus Soup

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Split Asparagus Soup is a hat-tip to the split pea soup we enjoyed growing up. Our paleo remake substitutes asparagus for peas, and makes use of a pressure cooker to get you amazing soup in no time. This past year we picked up an Instant Pot when it was on sale. We had heard great things from friends and bloggers alike, and decided it was time for us to make the investment as well. The Instant Pot is a “7-in-1 Multi-Functional Cooker—Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer.” If you’re missing just one of these items in  your kitchen, or would like to replace 4 or 5 for one master machine, this is your ticket to efficiency.

We first experimented with this recipe on the stove top, and it was a 3-hour project with fantastic results. Remaking it with our Instant Pot reduced the time by 2 hours! We’ll be using this gadget rather often on busy days. Be sure to give this recipe a try and let us know how you like it.

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Homemade Tuna Salad

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It’s been a crazy couple of months for us: We got married, bought a house, and now are working hard to get the new place ready to move in. When we’re looking for a quick and easy meal that is versatile and lasts all week, we turn to this tuna salad recipe. That said, we’re back to working on packing. We can’t wait to see you in the new year with new recipes, a new look (!?), and more.

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Cranberry Brussels Sprouts

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With the holidays upon us, I have been eager to cook festive foods that reflect the cheer of the season. We recently bought cranberries with the intention of making cranberry sauce, Orange-Cranberry Bread, and Thanksgiving Leftovers Turkey Salad. One day, I noticed the bag of leftover cranberries next to a bag of brussels sprouts and I realized they might work well together.

Most recipes online that combine cranberries and brussels sprouts involve using the sugar-sweetened dried cranberries or add lots of sugar or honey to mix to counter the tartness of the cranberries. I was determined to create something that tastes great without the added sugars.

This recipe came together after just one less-than-perfect experiment and a few recommendations from Brent. As the whole dish cooks, the balsamic reduces and adds its own sweetness. Coupled with the sweet and nutty pecans, the whole dish comes together with a nice balance of sweet, savory, and tart. Plus, it’s beautiful!

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Bacon-wrapped Lamb Roast

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When I was a young girl, my parents served lamb with mint jelly literally every time we had it. Plus, the lamb was often overcooked. (Sorry, Mom and Dad!) Of course, I didn’t realize that at the time. I thought lamb was supposed to be like that; and the mint jelly actually helped counteract the bland, dry, chewiness of it.

Lamb can be so much more, though. From lamb chops to lamb shanks, there are a variety of preparations and flavor combinations that work with this delightful meat. This roast recipe is super simple, moist, and delicious. Plus, it looks super fancy and feels very appropriate for a big holiday dinner with lots of friends and family.

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Balsamic Flank Steak

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Of all the vinegars in the world, there’s something really special about balsamic vinegar. It’s great with proteins, vegetables, even many fruits. It can be used in salad dressings, marinades, sauces, and more. One of the easiest ways to enjoy this dynamic condiment is on steak.

Prepare this recipe the night before, and you’ll have most of your dinner cooked in 10 minutes or less! We recommend you serve the flank steak over lettuce greens for a salad, or with our oven-roasted brussels sprouts for a delightfully quick and easy to prepare dinner that won’t disappoint!

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