Month: April 2018

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The Only Meatballs You Will Ever Need

Hearty, moist, and bursting with flavor, these meatballs begin to vanish in our house the moment they are cool enough to safely eat. Even when I cook a double batch, we rarely have leftovers. This recipe makes about 25 meatballs.   2 lbs top quality ground beef (I recommend 15% fat) 2 large eggs 1 entire head of garlic, peeled and finely grated 1½ … Read More The Only Meatballs You Will Ever Need

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Sprouted Lentil Soup (vegan)

Brown lentils typically have a bland, slightly peppery flavor. Taking the time to allow them to soak and sprout allows them to develop a natural, subtle sweetness. Combined with the carrots, fresh cilantro, and lime, it produces a delicate and fresh flavor that has become a welcome addition to our table, and is prepared almost weekly in our home. I’m also pleased to report … Read More Sprouted Lentil Soup (vegan)

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Garlic and Herb Focaccia

Focaccia is a delightfully greasy Italian bread full of olive oil, and in my version, lots of herbs and garlic! We love eating focaccia with scrambled eggs at breakfast, dipping it into soups and stews, or just on its own as a flavorful snack! Garlic-Herb Focaccia 1 ¾ cup warm (NOT HOT) water, divided 2 ¼ teaspoons active dry yeast (one packet) 1 tablespoon … Read More Garlic and Herb Focaccia

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Tips For Perfect Cake Layers (and product review)

For the longest time, I struggled with “domed” cake layers that were impossible to stack properly, and required a lot of excess icing to fill in the large gaps on the sides. My cakes tasted delicious, but didn’t look professional. Most of the time it didn’t bother me… until I would see a perfectly flat cake on Pinterest or Instagram, and be reminded of how … Read More Tips For Perfect Cake Layers (and product review)