Category Archives: Recipes

Okra and Onions sauteed with Spices and Tomato

By Kelly Kaeding | Published: September 17, 2023

Masala Bhindi I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food all weekend. I posted this receipt over 10 years ago and it’s still true. Get the spices measured out and ready, then Heat: 2 T […]

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Turkey Liver Pate with Cranberries

By Kelly Kaeding | Published: November 23, 2022

Don’t throw away the Liver! Organ meat from pastured and wild animals is known to be some of the most healthful parts. Liver is a super-food. Liver contains significantly more vitamin A, all the Bs, iron… SIGNIFICANTLY more. You don’t need to eat a lot to get the value. Yet so many people, like me, […]

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Japanese Beef and White Sweet Potato Stew

By Kelly Kaeding | Published: January 28, 2022

Simple and delicious. The base is bone broth, tamari, ginger with sweet Japanese cooking wine – slow cooked stew beef with Japanese white sweet potatoes. Yum. A hit with the kids. Ingredients 2 pounds local stew beef (boneless chuck 1 – 1 ½ in chunks) 3 cups bone stock or broth (chicken, turkey, beef) ¼ […]

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Fish Sauce Dipping Sauce – Nuoc Mam

By Kelly Kaeding | Published: February 4, 2021

Here’s how to make fish sauce dipping sauce, Nuoc Mam: 1-2 t honey or palm sugar 1 T hot or warm water – mix the honey or sugar until mostly dissolved Add 2 T good quality fish sauce 1 clove of garlic, smashed or minced and the juice of 1-2 limes. Add crushed or sliced […]

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Blueberry Crumb Cake

By Kelly Kaeding | Published: August 23, 2020

If you have an extra pint of blueberries in your fridge, here’s one of my favorite ever cake recipes. I made the recipe from Smitten Kitchen’s Blueberry Crumb Cake but increased the chopped walnuts to 3/4 cup and used an 8 inch pan, which increased the cooking time to over an hour. It gets better […]

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Spicy Quick Pickled Cucumbers

By Kelly Kaeding | Published: August 23, 2020

2 pounds fresh cucumbers, cut lengthwise into spears (if the cucumbers are big and has big seeds, you can cut out some of the seeds) ¼ cup white wine vinegar or unseasoned rice vinegar 1 t sugar ¾ t crushed red pepper flakes 2 t sea salt, plus more 2 T chopped dill or other […]

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Trifecta Meatballs (Whole30 compliant)

By Kelly Kaeding | Published: September 12, 2019

  These meatballs are sooo much better than the turkey meatballs I made last week, which I over-cooked because I was following a recipe that said to use a meat thermometer to check the inside temperature, but it didn’t work and I cooked them too long. I suggest when you think they might be done, […]

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Soup Basics: How to Make Soup in 6 Easy Steps

By Kelly Kaeding | Published: February 10, 2019

If you know the basics of soup making, you don’t need to follow the recipe word for word, but instead can glean inspiration from recipes and use what you have on hand. With a nice sharp chef knife, a cutting board and a Dutch oven there are endless possibilities. See equipment below. Step 1: Soup […]

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Swiss Pears

By Kelly Kaeding | Published: February 6, 2016

A super simple and refreshing appetizer. Sliced ripe pear with slices of Emmentaler or Jarlsberg or other Swiss cheese.

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Salmon Burgers

By Kelly Kaeding | Published: February 6, 2016

Our new family favorite – decidedly kid-friendly. Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans) 1 T mustard (Dijon or stone brown) 1 T mayonnaise 1 T lemon juice ½ t grated lemon zest 2 scallions, chopped ½ t sea salt 1 egg ½ […]

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