The latest from our Heart and Soul
As most of you were digging yourselves out of winter snow, I was digging up some delicious recipe finds for you! When the weather is bad I love to be puttering around my kitchen creating warming soups, curries, roasts, you name it-all easy and full of flavor. You’ll even have some leftovers to serve the next day, and some for school lunches. Now how easy was that?
With the winds howling outside and snow falling, many of you have been holed up in the house with kids enjoying snow days. This fantastic article over at Simple Bites gives you all the how-to on making a really great roast chicken with root veggies, which is just the thing to have baking merrily away on a cold day.
Photo copyright Simple Bites, used with permission
Every time I buy eggplant the cashiers eye it with suspicion and ask what do you use eggplant for, anyway? Why Eggplant parmigiana, of course! Food is Love tells you how, and it looks so easy and delicious, I just might need to run to the store to make some again soon.
Photo copyright Food is Love, used with permission
Soup is one of my favorite things to eat in the winter, and I spend my weekends whipping up a pot to dole out little by little throughout the week in lunches. Baked potato soup with all the toppings from Smitten Kitchen sounds just divine, doesn’t it? Also it’s economical, and I’m sure very kid-friendly.
Photo copyright Steve Keys, used with permission
February is another great month to pull out the slow cooker and braise something for dinner, like some delicious pulled pork or chicken from Diary of a Nouveau Soccer Mom. Meat is so great cooked up this way, and you can then stuff it into tortillas or buns, eat it as is, etc. What a great time saver, way to stretch your food dollars, and the kids will love it!
Photo copyright Christine Leiser, used with permission
Some time ago I found a portion of a lamb leg on sale at the grocer, and since lamb is so expensive around here I couldn’t help but pounce on the opportunity. That is, until I got home and thought, “now what?” I consulted Twitter, asked friends, tweeted Jamie Oliver, and finally settled on this recipe.