Blogging from my heart in Boise, Idaho & Realtor® Fathom Realty
On a quest to eat more plant based foods, I discovered trumpet mushrooms. They have other names such as king trumpet mushrooms, king oyster mushrooms. I love the versatility of how you can cook and season them. Last week I sliced them lengthwise, sauteed them until brown with just a bit of salt, pepper, thyme... Continue Reading →
Since attempting a more plant based diet, I have become obsessed with tofu. I researched how to make it taste better, and found that pressing the moisture out is key. A few friends suggested freezing the tofu and after defrosting that it would taste “meatier” but I am not fully convinced. So pressing is my... Continue Reading →
I planted a few different varieties of cucumbers this year, completely forgetting to research what kind to plant for pickles. My pickle spears taste great, but I have to eat them like corn on the cob because the skin was too thick. Lesson learned! However, nothing goes to waste in my kitchen, so I used... Continue Reading →
Perfect any time of year, any occasion! You don’t need that much crab, either. When you purchase the fresh crab, gauge the weight after you crack the shells and remove the meat. For a decadent breakfast, just like my picture! Ingredients 1 8oz package quality or organic cream cheese1 tablespoon mayonnaise1 tablespoon plain whole milk... Continue Reading →
I have been on a meatball kick, using my air fryer to cook and brown instead of frying or baking. And since my Aero Garden is producing herbs, I had an opportunity to put this together recently. The size of the meatball determines the cooking time, fyi. Ingredients 1 lb ground lean chicken1 tblsp mayonnaise1/3... Continue Reading →
I took a two week hiatus and I am back in the “groove”. A few people in my sphere of life were stressed out and I sensed I had to sit it out. That is what I feel when I am close to someone: give the other person space to collect their thoughts. That innate... Continue Reading →
Cilantro. Limes. Jalapeños. Too much of a good thing can lead to an even better outcome if properly planned! Ingredients 1 cup cilantro leaves, stems removed1/3 cup sliced green onions1-2 tablespoons chopped jalapeños, deseeded½ cup lime juice with zest, 2-3 limes½ cup extra virgin olive oil Prep work makes the process simple! Directions Combine all... Continue Reading →
I love sun dried tomatoes! Every year my garden has cherry tomatoes and when I harvest them, I dehydrate them. I can either pack them in oil or seal them until late fall and winter for tomato chips for salads or dishes. Or make a cherry tomato bruschetta and freeze it for later use. My... Continue Reading →
I had to organize my freezer which led me to ask myself, why in the heck did I have so much fruit vacuum sealed at the bottom shelf. Oh yeah, I thought I would make pies. Dozens of pies. Not! So, I dragged it all out, weighed it to keep track, and cooked down 15... Continue Reading →
Let’s face it, we all will have and had Thanksgiving leftovers. And being true to myself, I had too much stuffing after the weekend. Next best thing? Panzanella salad! I use Sunset Magazine’s Sourdough Artichoke Parmesan Stuffing recipe, but I change a few things. I get quartered artichokes in water (not oil), I use a... Continue Reading →
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