I’ve been in a cooking funk. Nothing sounds good. I figured I’ve cooked over 14,200 meals in my lifetime and I still have times when I don’t want to cook a thing for dinner and I can’t think of anything that sounds good. When a cooking funk hits me it’s off to the library to check out some mouth-watering … Read More
Last week I cooked up a batch of pinto beans to make Freshly Stacked Tostado’s with Crockpot Creamy Pinto’s, but for one reason or another, never got around to using them. I bagged them up and stuck them in the freezer for a later date. That later date happened to be tonight when I cooked them up in this (adapted) … Read More
On Monday nights after a full work day, a few friends leave their businesses, jobs and homes and come over to hang out. We all come to a screeching halt from our crazy busy lives for friendship, study and prayer…and sometimes food. When we do eat together we keep it simple; homemade soup, salad and bread, or what ever shows up at the table. I had time on … Read More
One of our local grocers about this time of year brings in a load of fresh wild caught salmon at a ridiculously reasonable price. We stock up our freezer with filets and make a big batch of this soup for the long winter ahead. This recipe makes about 8 quarts of delicious creamy chowder, all gluten and dairy free. I pack … Read More
Here is another healthy make ahead freezer meal in a bowl from our garden! This Barley Red Lentil Soup with Kale recipe makes 8 generous quarts of hearty soup at very little cost with great nutritional benefits. If you don’t have a garden you can purchase fresh veggies at your local Farmers Market. Making the most of what’s grown locally … Read More
Spring wet and cold weather returned with a vengeance this week, after a good tease of 85 degree temps. A hearty soup with chunks of tender meat was sounding really good. Rummaging through my pantry I found 1 cup of dry organic navy beans leftover from the 5 pound bag I bought last fall. With those as my starting point, … Read More