Week 69: Mom's (Famous) Calico Beans by Keely Marie

Week 71: Thai Chicken & Pineapple Purple Fried Rice by Keely Marie

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Mother's Day is a weird holiday. Thought to be created by Hallmark, it has become an imperative. I say this because my husband took a small vacation from us this weekend. He went upstate to our bungalow for some alone-time - time to rest, write his novel, and just be by himself. A totally healthy endeavor, after caring for a pre-schooler 24/7. But, the first time we've been apart since we met. When I mentioned to my boss that I wanted to take a couple of days off, Friday and Monday, she…

Happy Memorial Day weekend! I hope all of you had a long weekend full of relaxing, great barbeque food and fun with friends and family! We stayed home, but had a chance to visit with friends we d…

Our host of The Food Matters Project this week is Erin of The Goodness Life. Erin chose Mark Bittman's recipe for Cannellini with Shredded Brussels Sprouts and Sausage. I used Amaranth Greens instead of Brussels Sprouts. For about a month each year these greens show up at the Farmer's Market. Only one person grows Amaranth so when I see those beautiful greens any menu plans go out the window and these will appear on the table. You can read more about Amaranth Greens here. I added some…

As the temperatures are warming up, we are all wanting desserts that are cold and refreshing. Thankfully, my new friend Meg, of Fledgling Foodie, reminded us of this with this weeks Food Matters P…

Chocolate Tofu Ice Cream...I can't believe I said that, made that, and loved that! It was our Food Matters Project recipe for the week. The recipe was chosen by Meg of Fledgling Foodie. No eggs, or cream, just four ingredients and better than regular ice cream. I used dark chocolate from Trader Joe's, sugar, vanilla, and soft, silken tofu. In less than 10 minutes this was in the ice cream maker and ready to go. The tofu gave it a smooth, creamy texture. Right out of the ice cream maker it…

This was a tasty and healthy fried rice recipe. It uses pad Thai ingredients (bean sprouts, fish sauce, and peanuts). This recipe was part of our Food Matters Project and was chosen by Keely of Keely Marie. I used chicken in mine, Mark Bittman suggests trying it with shrimp or tofu. Keely added pineapple to hers and she used purple rice! You can find her recipe here. We had just pruned our Kaffir Lime tree so I added some leaves to the stir-fry and served it over a bed of leaves. It gave it…

I had a wonderful Memorial Day weekend kick off to the summer, with loads of great company, great fun, and great food! I found this Mark Bittman recipe in his How To Cook Everything cookbook. It requires cooking two cups lentils in stock for 20 minutes and then adding one cup rice and cooking 20 minutes more. This resulted in more of a chili than a pilaf, but it tasted really good all the same. I did add two extra teaspoons cumin and one teaspoon chili powder, as well as a cup of cherry…

It's almost summer and our tomato plants are just starting to produce. Every year it's different. We always plant a few of our favorite varieties but the rest of the hillside is full with volunteers. It's a guessing game as to what each plant will bear, a super fun game we get to play every year. We live on caprese salads all summer and this salad is a nice change from a traditional caprese. The tomato is wrapped in prosciutto, drizzled with olive oil and baked until the tomato is hot and…

Week 70: Italian Sausage with Brussels Sprouts and Lentils by Keely Marie

Try this. You will love it. I promise! Even if you are not a huge watermelon fan (like me) you will love this salad. I made it twice last week, and I think I will make it again this week, it is that good. It is light and refreshing, great on these wonderful summer days. The blueberries and watermelon are dressed with a bright citrus and mint dressing. Make plenty so you have some for breakfast the next day. WATERMELON SALAD Bring 1/4 cup each, sugar and water to a simmer in a saucepan…