Recent Posts

Homemade Ricotta Cheese

Homemade Ricotta Cheese

There is a pizza I love at Pizzeria 712 which involves house-made ricotta and mushrooms. I like it even more with a slice of their hot pink pizza to go along with it. Sadly, I can’t be popping over to 712 every time I need…

Quick ‘n Easy Mac ‘n Cheesey

Quick ‘n Easy Mac ‘n Cheesey

This from-scratch mac ‘n cheese is great when I don’t know what to make the kiddies for lunch.  I almost always have the ingredients on hand and some of my older offspring can even make this crowd-pleaser by themselves!

Lemon Caper Tartar Sauce

Lemon Caper Tartar Sauce

Kitchen Shears

After being married a short time, I realized how incomplete my pre-married life had been.  No.  Not because Spencer was half of me that was ‘missing’…because I discovered decent kitchen shears!  Spencer came with a nice pair from Cutco and my life hasn’t been the…

Salmon Cakes

Salmon Cakes

Awhile back I read an interesting book written by Deborah Madison titled: What We Eat When We Eat Alone.  In it, she interviews people about what they eat when they cook for themselves.  Salmon cakes, similar to these, were one woman’s answer.  I was intrigued by…

White Bean and Rosemary Hummus

White Bean and Rosemary Hummus

This is a yummy change from traditional chickpea hummus and it came to mind when I was trying to think of recipes for my friend who’s on an elimination diet. I cooked my own beans, but canned beans work fine. Just watch the salt because canned beans can vary quite a bit in their salt content.

In case you are curious about the parsnip rounds you see in the top-left corner on the picture, here are the directions:

Slice the parsnips in 1/4 inch rounds (I used a mandolin) and pan-fry them on medium heat in about a tablespoon of coconut oil (or your oil of choice) until tender and slightly browned on both sides. Salt to taste. Pile a heaping teaspoon of hummus on a parsnip round and top it with carmelized onion and peppers (mine were leftover from fajitas) along with a single fried rosemary leaf. These are best warm.

The Provo Food Scene

It wasn’t that long ago that there weren’t great options for eating out in Provo.  If you didn’t want to trek up to Sundance, you were pretty much stuck with the P-town institutions.  Thankfully, things have gotten a lot better.  Now there are enough truly good…

Indian Butter Chicken Curry w/Chickpeas

Indian Butter Chicken Curry w/Chickpeas

My sister-in-law in Alabama introduced my mom to these (Indian Essentials butter chicken seasoning mix) spice packets that she buys at Walmart and my mom has been making them for us back here in Utah. If you follow the package directions, it’s too spicy for the adults…

Autumn Salad

Autumn Salad

As a follow-on to the Indian Summer Salad, I’ve been working on this beauty.   It doesn’t have much to do with the season, except the spectacular fall colors.  I’ve been bringing it to family events.

Moroccan Style Salsa Chicken

Moroccan Style Salsa Chicken

This recipe is an old favorite that our friend Catherine shared with us years ago. It’s a great way to use up leftover salsas that are lingering in your fridge–mixing different types is fine. In the picture it’s served over quinoa. In the past we’ve…