A big jar of homemade yogurt is something I always like to keep on-hand in the fridge. It not only makes great snacks and breakfast smoothies, but is versatile for lots of other cooking and baking purposes, too. It can be used to make baked goods a little lighter, and also as a lower-fat substitute for mayo and sour cream in certain recipes. (Let’s not forget, too, that yogurt can be chock-full of those healthy bacteria known as probiotics.)
October 19, 2016
September 20, 2016
|”If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”|
– Thorin Oakenshield, The Hobbit
Beer bread is seriously delicious and so easy to make. It has a crispy, buttery crust with a soft, tender inside, and it takes only 5 minutes or less to prepare the batter. And while the recipe calls for only a few, simple ingredients, you can easily dress it up - I often add some grated sharp cheddar to the batter, or some dehydrated onions, dill or caraway seeds. If you use a small Dutch oven or a cast iron bread pan to bake this bread, all the better for getting a really crispy crust (although any bread pan will work just fine). My family’s favorite way to enjoy beer bread is served with a big pat of butter, alongside a hearty stew or chili.
September 12, 2016
I’m very big on any kind of soup, stew or chili, especially in the fall. Nothing says home and hearth to me more than a big, steamy pot of goodness. Rich broth and slow-cooked vegetables are comfort in a bowl, and perfect to warm you right up on a cool autumn day.