Posted in Recipes

Granola Cups

A great meal prep breakfast for the kids, and a great non-traditional way to enjoy granola!

Granola Cups: Makes about 15

  • 3 cups of your favorite Mack’s granola (Fruit Cave is really good for this. If you can’t use our granola, just find a looser granola at the store, steer away from granola clusters.)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/4 tsp kosher salt
  • 1 1/2 cups milk of choice
  • 2 eggs (or egg replacement)
  • 1/2 cup maple syrup
  • 1/2 cup applesauce of choice
  • 1/2 tsp vanilla
  • 1 cup apples, diced (optional)

Preheat your oven to 350F, and grease 2 muffins pans. Set aside.

  1. In a medium bowl, mix together all of your dry ingredients.
  2. In a separate medium bowl, whisk together your eggs, milk, syrup, vanilla, and applesauce until thoroughly combined.
  3. If using, add your chopped apples to the wet mixture.
  4. Add your dry ingredients to your wet ingredients and mix well.
  5. Using a 2 oz scoop (or 1/4 cup measure), add a scoop of the batter to each muffin cup. Your batter will probably look quite loose, don’t panic! Your granola will absorb everything.
  6. Bake for 30 minutes, rotating your pans at the 15 minute mark to promote even baking.
  7. Once fully baked, allow them to cool completely at room temperature.
  8. Meal prep them out into containers or add to an airtight container and store.
  9. Enjoy!
Posted in Recipes

Curry Miso Soup + A Bonus!

I chose the hottest day of the week for this one, but it was so good I didn’t even care! Easy, quick, and a good way to use up whatever veggies you have in the fridge!

Curry Miso Soup: Makes 3 Servings

1 tsp oil

1 tbsp red miso

1/4 cup chashu marinade (see bonus recipe)

6 cups chicken stock

3 cloves garlic, minced

2 cups total of whatever veggies you like, chopped – we used carrots, onions, mushroom, and kale this time to clean our fridge for grocery day!

1/4 tsp sesame oil

1/2 tsp curry powder

1/2 tsp garam masala

1 small piece kombu

Optional For Serving: seaweed snacks, soft boiled eggs, seaweed snacks, sesame seeds

  1. Dice your vegetables and garlic, then add them to a soup pot with your oil, and place over a medium heat.
  2. Cook your vegetables for a few minutes, or until they just begin to soften. Add in your chicken stock and reduce the heat to as low as possible.
  3. Add in your kombu.
  4. In a small bowl, whisk together your miso, garam masala, curry powder, and chashu marinade, until smooth. Add this mixture to the pan.
  5. Allow your soup to lightly simmer for 15-30 minutes, or until the vegetables are tender, add in your sesame oil, and adjust seasonings to taste.
  6. If desired, serve over hot rice with some seaweed snacks and an egg!

BONUS RECIPE: Chashu Marinade

I use this recipe to make my chashu pork for ramen night, I also like to mix up a large batch of it and store it in the fridge as a seasoning sauce for everything from dipping sauce to a soup booster.

1/2 cup reduced sodium soy sauce (you can use all reduced sodium soy sauce, just omit the dark soy sauce)

1/2 cup dark soy sauce

1/3 cup mirin

1/3 cup dry sherry or sake

1 cup water or vegetable stock

1 tbsp minced ginger

3 garlic cloves, minced

3 green onions, minced

1/3 cup sugar

Mix all ingredients together and store for use as a seasoning sauce or use to marinate and braise some pork belly!

Posted in What's New?

Hello there!

Hi! I’m Mack, and I love food. I particularly love good food. A groundbreaking concept, I know. 

However, good doesn’t necessarily mean the healthiest, or the most organic, or the most convenient. Good food feeds your body the fuel it needs to run, sure, but it feeds your soul too. You can’t tell me that after eating your favorite food, or some food that Grammy used to make, that you don’t *feel* the magic of good food. We laugh? Food. We cry? Food. The magic of good food is quite frankly, irreplaceable, and my goal is to make it so that everybody knows how to create (and eat) good food. 

I started something called Kasia’s Cave a little while after the pandemic started. It was a little food diary to keep me busy after being laid off from my job in a commercial kitchen. A way to show my friends that I was still studying and creating, albeit at home. I studied food psychology for a little while, and it clicked. That was it. I’ve always known I’ve wanted to feed people good food (though my original plan was a restaurant, we’re not quite there yet), but now I knew I had to come up with a good way to do that from afar. I started posting more regularly, wrote some recipes, made a few videos, all while managing a kiddo at home with remote learning and my husband working from home. If some food photos, maybe a how-to here and there, or some of my favorite recipes made even 1 person more likely to dive into the wonderful world of good food, and kept me sane during all of this, I’m all in. 

This brings me to the second part of this revamp. Being a high risk individual, I’ve been really careful during the pandemic. Only go out for supplies when we need it, and only if I know I can find it. Masks always, and wash your hands religiously. While doing all this, I was trying to use some of the staples we had sitting in the back of the pantry for rainy days. The boys and I were all home for 3 meals a day, 7 days a week, and it now included snacks! So, I got a little creative. I made anything and everything that the boys would eat, and tried not to make the same thing a bunch of days in a row, to break up the already tough monotony. Want a snack that you can switch up easily, make quickly, and keep several generations happy? Granola. Got some chocolate chips? Throw it in. Nuts that have been sitting on the baking shelf since cookie season? Throw those in. Dried fruits that need rotated out of the emergency stock? Throw. Them. In. It was flexible, easy, touched on all of the macro-calories, and most importantly, it tasted good. 

Luckily for you guys (and them) I’ve buffed out the edges on my recipes to bring you fresh small batch granola and snack mixes to give you something relatively wholesome and definitely delicious to munch on. Great for gifts, even better to stock the pantry. I’m hoping to bring some good food from our little kitchen to you.