Growing up, there were a handful of treats in the house that we had as an occasional appetizer or a late night snack. Often the answer was Lay’s potato chips with sour cream and onion dip. Less often, but much more awesome, we had tater tots. This was before sweet potatoes were all the rage, but even still we had sweet potato tater tots sometimes, too.
This challenge has been on my cooking bucket list for months now, and we’ve had a few false starts. Now I’m happy to share this recipe—with a crunchy exterior and chewy, savory center, this tater tot is going to rock your world. If you haven’t pan fried in oil before, please use care and wear an apron or heavy-duty armor, depending on your familiarity. Even if you have to go out and rent a HAZMAT suit, you are not going to regret it for these delicious tots!
Root vegetables are an amazing source of earthy flavor, but we rarely bring them home from the market. For holiday dinners this season we wanted to try something new. This recipe makes an amazing side with your favorite protein, and is just as good as cold leftovers as a snack—especially after a cold, winter run.
We’ve whipped up these roasted root vegetables three times since the holidays, and I see it becoming a fairly regular staple throughout the year. While we use carrots, red onion, beets, and parsnips in the recipe below, feel free to be creative with whatever root vegetables you have available (and let us know how it turns out!). I’ll take a mixture like this over mashed potatoes or pasta any day.
Oyster stew is one of the few things that I normally refused to eat growing up—until I was in college, I was confident that oysters were the last thing I should ever eat. Thankfully I’ve lost that perspective, and Heather and I go out for raw oysters fairly regularly at a local raw bar happy hour. This recipe is based off of my late Grandma Dean’s, who I remember for infamously “teaching me my first word: mine.”
Oyster stew is a big tradition in many households, and has roots in the Americas going back to the late 19th Century. Dishes like this one are especially popular for those who celebrate a meatless dinner on Christmas Eve—you may know Italian families that celebrate the Festa dei sette pesci, or Feast of the Seven Fishes. This is an amazing fresh first dish for a meatless dinner, a special occasion, or a light yet savory treat. Continue reading →
Since choosing to live a gluten- and dairy-free lifestyle three years ago, we have generally skipped the toast, croissants, and other bread-y goods prepared by family and friends for brunches, dinners, and parties. We have ventured on a few successful baking adventures—see our Orange-Cranberry Bread, Bacon Jalapeño Bread, and Pumpkin “Cornbread.”
Still, we have shied away from rolls, donuts, and croissants until recently. A few weekends ago, I was doing some exploratory ready about egg replacement (because one of my nephews is allergic to egg, among other things) and learned that chia seed flour can mimic the stretchy consistency of glutenous dough.
Tis the season for cookies and hot cocoa with marshmallows and presents galore! It is also the season of resolutions, including many promises to eat and live more healthfully. These resolutions are notoriously hard to keep.
However, having the right resources and having others to help you stay accountable will help you increase your chances of success. I first really paid attention to this after hearing an NPR story back in 2012. Clinical psychologist John Norcross said, “The buddy system works” and “publicly declare your resolution as a family. […] Families can do it all together much more effectively than one alone.” (Check it out here: Making Resolutions That Stick.) This is one of the many reasons Brent and I have been successful in living more healthfully over the past few years; we support each other and surround ourselves with resources and great friends who support us, too.