We may or may not have mentioned before that we enjoy cooking for others as much as we enjoy it for ourselves. We’ve made a habit of cooking food for new parents we know, either by taking over their kitchen for a meal or dropping off batches of food.
One of our neighbors recently had a baby, and they’re similarly focused on eating real food. We did what we do best and took them a batch of this soup after they came home from the hospital. The next day, while out walking our dog, their oldest son ran up to the fence and said, “I really liked your soup!” With eight nieces and nephews, I know how hard it can be to get kids to eat. So, unsolicited praise must mean we did something right!
Just this weekend we made another batch for ourselves, and froze more than half of it. As we look forward to our own baby’s birth in June, we are slowly planning ahead for the inevitable weeks of exhaustion that will follow bringing the baby home. Batch cooking now will save us time and money in the future. We hope you’ll like this soup as much as we and our neighbors do.
Chop Suey has been popularized in America through Americanized Chinese restaurants, although it has a history in Asia and the South Pacific as well. What I hadn’t realized is that Chop Suey roughly translates to “assorted pieces” (thanks, Wikipedia!). I’m always excited to find different cultural versions of “kitchen sink”-style meals. In the spirit of assorted pieces, I learned all of this and prepared this recipe when confronted with uncooked boneless pork ribs that had to be cooked or frozen—we didn’t even have to make a trip to the grocery store to put this together, in true Chop Suey fashion.
I enjoy the spirit of making something with what you have on hand. It’s not as intimidating as an episode of Chopped, but it’s empowering to know that even when a meal isn’t already prepared, you have the tools to make one in your refrigerator. I am sure you’re going to enjoy this recipe.
For the start of 2017, I’m trying something that I normally despise—eating breakfast. Most mornings, I don’t find myself particularly hungry and I get by with a cup of black coffee and wait until lunch. That said, it’s always been a hunger decision rather than a dislike of breakfast foods. You can see from our multiple breakfast recipes that we’re pretty keen on breakfast foods (although Heather is a much bigger fan of pancakes and waffles).
This recipe hits a number of must-haves for me: you can make it in one pot, it makes multiple servings, and you can make it spicy. This skillet dish reminds me a bit of chili, but the addition of cauliflower and the final step of baking the dish brings the texture closer to a breakfast casserole. And if you’re like me, and like things spicy, you can cover it in hot sauce with no regrets.
Without further ado, I hope you’ll enjoy this recipe for our tex-mex style breakfast bake.
We have more than a handful of Brussels sprouts recipes. But, we love them so much, we’re always looking for creative ways to make them. A couple of weeks before Thanksgiving, Brent’s mom saw a Brussels sprouts slaw at Wegmans and told us about it. We agreed that it was an interesting idea, but there were a few ingredients we wouldn’t usually incorporate into our cooking. So I took the premise and made my own, fall-inspired salad. We served it as part of our Thanksgiving dinner and it was a unique and refreshing vegetable on the plate. We hope you enjoy it as much as we did!
There’s something magical about fruit trees. In our experience, which admittedly is very little, they don’t require much work and reap many benefits. Our fig tree produced a great harvest, more than either of us expected between early August and mid-October. In case you missed our other recipes, we had a lot of fun creating Chicken and Fig Tagine, Cider-Braised Boneless Short Ribs with Figs, Arugula and Fresh Fig Salad, and Fig Coconut Yogurt.
Today, even though we’re away on vacation, we bring you another fig recipe: homemade fig jam. It is great on rice crackers; you might also enjoy it with a soft cheese like brie (if you can tolerate high-quality dairy) or Kite Hill almond-based Cream Cheese Style Spread. Brent’s mom used it with almond butter on sprouted bread (a new twist on PB&J!) and plans to use it instead of store-bought fruit spread in her Linzer cookies for Christmas. Whether you have your own fig tree or find them at the store, we hope you’ll enjoy making and eating this fig jam or any of our other fig recipes. Let us know what you decide to do—we would love to hear from you!