My favorite dishes to make at home are the ones my mom collected over years, pasting them into her binder. She made them over and over, and eating them never gets boring. This is the kind of home cooking families have been doing for generations, and it brings families together. My original recipes are developed by me, for other people who aspire to be the kind of cook whose food is fun to make and good to eat- the kind of food that brings people to the table.
My little guy declared it “honey cake” (Why? I have no idea, as it’s nothing like cake, but if it makes him happy, it makes me happy.) and kept trying to steal mine. (You’re lucky I got a photo for you, as he’s perfectly capable of inserting his spoon right into my photo shoot!)
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It turns out that I’ve been endangering my family in the kitchen. Don’t worry, though, I’m prepared to distract you from that confession with a recipe for Cranberry Barley Vegetarian Casserole that will go over great at Thanksgiving dinner, or any time.
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This easy lo mein recipe is quicker than takeout, can be made with beef, chicken, or tofu, has vegetarian and vegan variations, and my husband said it was better than the restaurant version. The sauce only has four ingredients- five if you count water. Everybody has got time for that!
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No bake. Fudgy. Full of good stuff. And… sea salt brownie. These easy protein bars are a perfect on-the-go breakfast or post workout snack!
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Relax, you aren’t serving cookies for breakfast… it just tastes like you are. The tops of these muffins look and taste just like giant, chocolate gingersnap cookies, but there’s good stuff inside- including whole grains!
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Add a little variety to your grilled side dishes and add a little red color to your patriotic Fourth of July table! Plus a recipe roundup for the 4th!
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