Weekend Links: Virtual Easter Dinner Menu

What a week it has been around here! Part 2 of our Eat Well, Spend less series unfolded with a recipe for lentil shepherd’s pie and over three dozen ideas for frugal, family friendly dinners.

We sang the praises of farm-fresh eggs, which made me all the more anxious to get our chickens. Folks, the wood is cut for the hen house – it just needs to be assembled!

I focused on eating from the pantry (and freezer) this week and it went very well! We also had a goal of ‘no sugar week’, yep, even before I read the NYT article, Is Sugar Toxic? Aside from a few Cadbury mini eggs, we ate no sugar or desserts.

Finally, I set my shyness aside and vlogged my favorite potato dish for holiday dinners. Did you watch it?

All week long another group of blogging friends (yep, I’m overlapping two different series this week. I like punishment.) and I have been publishing dishes for one fabulous, virtual Easter dinner. Hit jump for the full menu.

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Weekend Giveaway: Tattler Reusable Canning Lids

This giveaway had ended. Congratulations to our winner, Mandi! Mandi you have been notified by email. A big thank you to all who participated in the giveaway.

Today’s weekend giveaway is for four dozen reusable canning lids from Tattler!

With spring just around the corner, I’m starting to think about homemade strawberry jam, rhubarb compote and other seasonal preserves. I use Tattler lids for my canning and am happy to offer you a chance to win some of their lids for your own home canning projects.

Tattler is a small US company that makes plastic, but BPA-free, reusable canning lids. These lids are a highly recommended resource; here’s why:

  • BPA free.
  • Indefinitely reusable.
  • Dishwasher safe.
  • Use standard canning processes.
  • No food spoilage due to acid corrosion.
  • F.D.A approved materials.
  • Use with Pressure canner or water bath (boiling water) methods.

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A Virtual Easter Dinner (vlog: Potato Rosemary Strudel)

Potato Strudel. I know, I know, it sounds weird, but can you please forget about the Swedish apple dessert momentarily, because I’m really excited to share this gussied up potato side dish with you.

Potato strudel was one of the first dishes I learned to make back in my early days in the professional kitchen. I was seventeen, and every evening, my chef and mentor, George (of the focaccia fame) served up slice after slice alongside expertly grilled New York steaks. After I watched him make the strudel a few times, I started recreating it at home for my family and it quickly became our go-to potato dish for holiday meals.

Thinly sliced potatoes, flavored with fresh rosemary and tossed with sour cream, are wrapped in puff pastry and baked until the potatoes are creamy and the pastry crisp. As trite as the expression is – what’s not to love?

Don’t let this sophisticated potato presentation lead you to believe that this strudel is a lot of work. I’ve purposely created a vlog to show you how easily it comes together. Just watch and learn! [Read more…]

Eat Well, Spend Less: Week 2 Round-Up

The second week of our Eat Well, Spend Less series brought a wealth of tips and helpfulΒ  suggestions to reach our goal of spending less on groceries, while still eating well.

I’m learning tons from the eight other bloggers that I have teamed up with on this series. It’s obvious that these ladies have the task of feeding their families down to a science and I can’t wait to share the round up from Week 2 with you!

On Monday I listed my top five favorite frugal meals and shared a recipe for a Lentil Shepherd’s Pie with Sweet Potato Mash for my contribution to Eat Well, Spend Less. Let’s take a look at the topics the other girls covered this week, and then I’ve got a one-time-only offer for you at the bottom of the post.

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The Beauty of Farm-Fresh Eggs and How to Source Them

Written by Diana Bauman.

The word ‘egg’, all alone, makes me happy. When I hear it, thoughts run through my head of fried eggs with potatoes, mayonnaise, a rich custard or a Spanish tortilla omelet…. If there was a food that I simply couldn’t live without, it would have to be eggs.

Although I love eggs for the diverse range of foods that they help make, my favorite thing about eggs is that they are a traditional source of complete protein and nutrition. This couldn’t be more true than in the Spring.Β  Spring is the season for pastured, farm fresh eggs.

Yes, eggs are available year round from the farm or grocery store, however, as the buds start to bloom, grasses start to grow and microbial bugs and earthworms start to proliferate, pastured chickens enjoy their buffet.Β  With this buffet comes more vitamins and nutrients.Β  In the Springtime, eggs are at their nutritional peak.

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