Today’s post is thanks to the amazing Ang, who’s been cooking up a storm lately. I recently reached out to her about doing a guest post for The Little Red Kitchen, and she came up with this delicious, hearty soup (perfect for the now chilly weather). Thanks for reading! Continue reading
Prior to last winter, I never pictured myself as a homemade soup kind of gal; I pictured onions and carrots floating around a pot of water with a few flecks of dried parsley on top, as if I would be making soup for a poorhouse in Victorian England. But then I tried roasted vegetable soup, and my views were forever altered! Continue reading
At the end of September, my husband and I celebrated our 2 year wedding anniversary, and it’s been our custom since our honeymoon to celebrate this awesome moment in our lives with travel! Traveling is something we love to do more than almost anything else; we both spent time studying abroad in college (Scotland, Ireland, and Brazil), have backpacked through Europe (Doug for 2 straight months!), and have an ever-growing list of places we want to see together. On that list are definitely several places in Canada, and when we realized that Montreal was a short 7-hour drive from home, we decided to make that part I of our anniversary trip! Continue reading
‘Tis the season when the most abundant food adjective is “pumpkin” or “pumpkin-spiced”, but most recipes you (or at least I) come across use pre-made pumpkin puree or pumpkin pie filling. So what’s a girl (or guy) to do with a whole cooking pumpkin? Continue reading
I hate always leading off with my grocery store habits, but, on the other hand, if any of you are like me, sometimes what you cook depends on what is on sale at the store! If you allow yourself to be versatile and experimental, you can end up making some great dishes you wouldn’t normally have cooked up, all because you decided to save some buckos at the market!
That being said, pork tenderloin was BOGO at Giant last week, and I actually don’t like pork tenderloin, but the deal was great, and I knew I could doctor it to make it yummy. Continue reading
There are some nights when you just don’t have the pluck and energy to throw together a good meal. That is a fact of life. And that fact of life hit me hard on Sunday night when my husband and I drove home from a trip to Harrisburg, after having slept on an air mattress all night (“slept” is a generous term for the tossing and turning and propelling your partner into the air when you roll over on your side) and having hiked up and down a mountain earlier that day. We were exhausted and starving when we got home close to 6:30. It would have been all too tempting to just order Chinese food, but we had eaten out all weekend (ingredients like duck fat, bacon, and beer fondue come to find) and I was determined in my quasi-functioning state to throw together something of at least a little culinary merit. At this point, I eyed the Zatarain’s in the pantry. Continue reading
I think that spending a Sunday afternoon cooking is one of the most rewarding things you can do for yourself (and for your family)! I know that this is coming from someone who a) loves to cook and b) loves to cook, though. If spending time in the kitchen isn’t your favorite, cooking a week of meals ahead of time also has the following benefits:
- You save time during busy weeknights, because you can heat up your meals and go.
- You save money by having food prepped and ready (so you won’t have to resort to the ever-tempting takeout)!
- 99% percent of the time (I’ll admit I don’t have a reference to back up that statistic but…) it’s healthier for you to eat at home than going out.
So, to recap: If you spend a few hours on Saturday or Sunday cooking meals for the coming week, you’ll save time, money, and calories. I don’t see how you can lose! Continue reading
The first time I made this dish for Jay, I’m pretty sure he realized we were going to get married (*we do joke about this all the time). This was also the recipe I’d share with guy friends during college when they wanted to make dinner for a girl they wanted to impress. It’s that good.
I’m not sure where the original recipe came from, but I know that I’ve modified it over the years from something my mom gave me, via telephone, when I was maybe… a sophomore? in college. It hasn’t lead me wrong yet, although I don’t make it terribly often (I don’t want to spoil how awesome it is by making it too much, and it’s also not really that healthy). Oh, sorry. Did you think this was a healthy dinner? It’s not… not really. Too much butter, and there is the heavy whipping cream…
Are you intrigued yet? Continue reading
If looking for a lower-carb, nutrient-and-protein-dense dinner, look no further. My husband came up with this adaptation based on his mom’s traditional lasagna recipe, and we’ve never looked back. If you cook the meat ahead of time, too, (BONUS) you can easily freeze this and have a quick dinner for another night down the road. This is also, obviously, gluten-free (awesome!) and can be adapted to suit whatever additional veggies or fillings you’d like to include.