Posted in Recipes

BBQ Sauce

Slather on anything and everything!

Ribs, chicken, vegetables, your neighbor, beans, a flip flop, etc!*

It’s generally advised to only put on things that are safe/Legal to eat. Try not to torment your neighbors.

BBQ Sauce: Makes 2 Cups

  • ¼ cup BBQ rub (see bonus recipe)
  • ¼ cup Stock ( I use vegetable)
  • ¼ cup Brown sugar
  • ½ cup apple cider vinegar
  • ½ cup Worcestershire sauce
  • 1/3 cup molasses
  • 2 cups ketchup
  1. Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.
Posted in Recipes

Three Bean Stew

I’ve recently started to try to cook less often. Seems counterintuitive for a chef, doesn’t it? However, kitchen burnout is a very real (and real annoying) thing, so I’ve tasked myself to cook less often to help me have energy to cook more creatively. With cooking less comes the “I still need to feed the boys” so I’ve started making more of each thing I make so we have leftovers. This one is great for a crowd, packed with protein and veggies, and freezes decently well.

Three Bean Stew: Serves 5-6

  • 3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
  • 1 bay leaf
  • 1 bell pepper, chopped
  • 5 cloves of garlic, minced
  • 1/2 onion, chopped
  • 2-3 cups of stock (I used chicken)
  • 1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
  • 1/2 tsp ground rosemary
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice or vinegar
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
  • 1 tbsp olive oil
  • 1 cup baby spinach or chopped kale
  • salt and pepper (to taste)

Feel free to add in any other veggies you may want as well, I often use this recipe to help me clean out the fridge. Carrots, broccoli, zucchini, peas, and corn are all things I commonly add!

  1. Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
  2. Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
  3. Deglaze the pan with your chicken stock and add in your beans.
  4. Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
  5. About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
  6. Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.
Posted in Recipes

K’s Cukes… Er… Pickles

I am a pickle fiend. I’ll fully admit to that. It got to the point that when we visited family in Ohio, they’d pick up an extra jar of pickles just so I wouldn’t eat all of theirs. Needless to say, it’s about time that I shared my favorite homemade pickle recipe.

K’s Cukes – Makes 1 Quart

  • 1/2 pound pickling cucumbers, sliced into your desired shape, (I generally do spears)
  • 1 clove of garlic, smahed
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tsp cracked black peppercorns
  • 1/2 tsp sambal (optional)
  • 1/4 tsp ground turmeric
  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 tsp fresh herbs of choice (dill, rosemary, thyme, etc. My favorite for this recipe is rosemary.)
  1. Place your cucumbers, garlic, herbs, and bay leaf into a heat safe jar or plastic container (large enough so the cucumbers can be completely submerged in the pickling liquid.)
  2. In a small saucepan over medium heat, add your remaining ingredients and heat until the sugar and salt have dissolved.
  3. Carefully pour the pickling liquid into your jar or container and allow to sit on the counter until cooled.
  4. Top your container with a lid and store in the fridge. You can eat them right away, but I like them best after 3-5 days.
  5. Enjoy!

Posted in Recipes

Creamy Dreamy Dressing

A little more protein, a lot of flavor! A good way to get your kids to eat their greens. Quick, easy, and also good for dipping!

  • 1/2 cup of your favorite hummus (we love roasted garlic hummus or caramelized onion hummus)
  • 2 tbsp pesto (try using our pesto recipe!)
  • 2-4 tbsp apple cider vinegar (to taste)
  • 2-4 tbsp water (to thin to your desired consistency)

Simply add your ingredients to a jar or container, cover tightly with a lid, and shake, shake, shake until smooth! Get the kids in on it and have them put a little bit of the work in! If the hummus is being stubborn and doesn’t want to shake, stir until smooth. Store in the fridge for up to 2-3 weeks. (Though I can never keep it around that long!)

Posted in Recipes

Fresh Mixed Berry Jam

‘Tis the season for farm fresh berries, and this is a super flexible and easy two-ingredient recipe that can be jazzed up any way you like!

  • 1 pint berries of choice (I used mixed berries from a local farm that I had frozen)
  • 1/4 cup sweetener (I used some AMAZING raw honey that we get from the local farmer’s market, you could also use splenda, sugar, brown sugar, a simple syrup, so on and so forth)
  • Anything else you may want to add! Baking spices, fruit juices, baking extracts, citrus zest, chopped herbs, etc. The jam is your oyster? Erm… You know what I mean. We often like to add cinnamon and lemon zest.

Simply add your berries and sweetener to a small sauce pan, and place over medium low heat.

Cook gently until the mixture is thickened to your liking and remember – it will thicken as it sits and cools. I like my jam a little on the thinner side, so I only simmered mine for about 15 minutes.

If desired, blend until smooth and strain out the seeds. Allow to cool slightly before storing in an airtight container in your fridge for up to 2 weeks.

This recipe is NOT made for canning and storage, but rather small batch jams that you’ll use up within a week or two and store in your fridge or freezer. My kiddo goes through so many PB&Js, this is an easy way to add variety to our sammies!

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 Recipes

Peanut Butter Buckeyes

Peanut butter buckeyes are an Ohio classic. My mom grew up there, so my summers were spent eating Ohioan treats and hunting for buckeyes, the tree “nut”, after which this confection gets their name. These sweet treats are perfect for the peanut butter lover in your life!

Peanut Butter Buckeyes: Makes 15-20

1/2 cup smooth peanut butter

2 tbsp butter of choice (I used plant butter for this batch), softened

1 cup powdered sugar

1 tsp vanilla

1 cup chocolate chips of choice (I used a blend of dark chocolate and vegan semi-sweet)

  1. In a small bowl, thoroughly mix together your peanut butter, butter, and vanilla.
  2. Stir in your powdered sugar to make a smooth dough.
  3. Chill the peanut butter mixture for 15-20 minutes before scooping.
  4. Roll into balls using a tablespoon or 1 oz scoop. You can roll them in between your palms to smooth out the dough.
  5. Chill your peanut butter balls again for 25-30 minutes, or until firm.
  6. Melt your chocolate chips with a double boiler or in a microwave safe dish the microwave in 20 second increments, stirring each time until melted. 
  7. Once the peanut butter mixture is cold, use a toothpick or your fingers to carefully dip each one into the melted chocolate ¾ of the way. (I like to have a spoon nearby for the occasional buckeye search and rescue in the melted chocolate, especially if you’re making these with your kiddos.)
  8. Place onto a plate or sheet pan lined with wax paper, and allow to cool completely in the refridgerator.
  9. Enjoy! I like mine with a little cold milk, but they’re good anyhow you like!

If you have any leftover melted chocolate, consider making some chocolate bark with some roasted nuts or granola you might have hanging around in the pantry. Just spread the melted chocolate onto some parchment paper and sprinkle your toppings on top! Allow to chill in the fridge until solid, then break into whatever size pieces you desire!

Posted in Recipes

Teriyaki Sauce

Teriyaki sauce, a staple. Use it on rice, noodles, meats, seafood, or veggies. It’s also great for meal prep! This week I used it to make a few veggie teriyaki boxes. So good!

Teriyaki Sauce: Makes 1 1/2 Cups

1 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp honey

3 garlic cloves, minced

2-3 tbsp minced ginger

2-3 scallions, minced

3/4 cup vegetable or chicken stock

1 tbsp cornstarch

1 tsp rice wine vinegar or lime juice (optional if you like your terriyaki zippy)

1 tsp sambal (optional)

  1. Mince all of your garlic, ginger, and green onions.
  2. Place all ingredients in a mason jar or plastic container.
  3. Shake!
  4. Add to your favorite foods in the last 3 minutes of cooking.

Note: As you add it to your favorite foods, it will continue to thicken, so don’t worry if it looks too thin.

If you’d rather use it as a ready-to-use sauce or marinade, you can simmer all the ingredients in a small pot until thickened and no longer tasting starchy!

Posted in Recipes

Mystery Basket #2: Citrus Adobo Vinaigrette

One thing we like to do every once in a while is a mystery basket night, where my husband or kiddo pulls some random ingredients together and I have to use all of them in making dinner. It’s a lot of fun, and get the creativity juices flowing! One of my favorite recipes to come out of a mystery basket night was a citrus adobo vinaigrette. Great on salad, as a marinade for meat, or just for dipping veggies, it’s tart and flavorful!

Remember, if you ever make one of our recipes, feel free to tag us and send it our way!

Citrus Adobo Vinaigrette: Makes 4OZ

1/2 lemon, zested and juiced

1/2 lime, zested and juiced

1/2 – 1 tsp honey (to taste)

1 tsp mayo of choice (we used vegan mayo)

1/2 – 1 tsp adobo seasoning (we use The Spice House adobo blend, which is lower salt content so we can use more)

1 tsp olive oil

1. Zest and juice your citrus into a small bowl. Make sure to remove any seeds that may have snuck their way in there.

2. Add your mayo, adobo, and honey. Whisk thoroughly!

3. Whisk in your oil. (If the dressing is too thin for your tastes, you can always add more, just be sure to pour slowly and whisk quickly, or your dressing will break.)

Posted in Recipes

Honey Wheat Bread in the Bread Machine

Fresh bread is one of the best foods on the planet, but sometimes I don’t have the time to mix, proof, rest, proof, bake, rest again, so on and so forth. It was supposed to be my day off, and I already had to run around all over town. Today, my bread machine was a godsend. I threw my ingredients in after feeding the boys and the fuzzkid breakfast, ran my errands, went to my appointments, came home just in time for lunch, and my bread was already done and waiting for me in all of its carby glory.

Here’s my recipe for my Honey Wheat Bread Machine Bread. It might need to be tweaked a little bit depending on your bread maker.

Honey Wheat Bread in the Bread Machine: Makes a 2 Pound Loaf

4 tbsp butter, softened

1 cup milk

⅓ cup water

1-2 tsp honey

1 tsp kosher salt

3 cups all purpose flour

1 ½ cups whole wheat flour

2 tsp dry active yeast

In your bread maker, place all of your ingredients into the bowl in the order listed, with the butter going in first, and the dry active yeast being placed in last, being sure to put it on top of the flour. Set your machine to it’s basic cycle, on light or medium crust (we usually do light), on the 2 pound loaf setting. Then let it rip!

Enjoy sliced and toasted with some good old fashioned butter and jam. Make a sandwich! Make some croutons! Whatever your carb-loving little heart desires. Enjoy.