One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. School is almost here, and with school comes the school lunch. We started sending lunch with Kiera nearly every day, and this year, we’ll be sending a lunch for Kjell,... more

2 tablespoons olive oil 1/2 yellow onion, diced 3 chiles, chopped (seeds can be removed for less hot filling) 1 tablespoon paprika 1 teaspoon cumin 1 tablespoon honey 1 1/2 cups cooked chicken, shredded 1/2 cup sliced green olives 2 hard boiled eggs, chopped 1 tablespoon water salt and pepper to taste Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to... more

3 cups unbleached flour 1/4 teaspoon salt 1 1/2 sticks butter 1 whole egg 5 tablespoons ice cold water 1 egg yolk Add flour and salt to food processor fitted with dough blade. Pulse once or twice to combine. Add in butter, egg and water. Pulse until crumbly. Pat together into a ball and wrap in parchment or plastic wrap. Let rest in the refrigerator for 30 minutes or so. Roll out dough and cut out circles for empanadas and pies or desired size. Fill with desired filling. Fold in half and pinch... more

I made chicken empanadas this weekend because it seemed like a good idea and like a good way to say goodbye, even if it’s only a temporary goodbye. A chicken filling full of love, hugged by a flaky crust. Tears optional. Lime juice recommended. Our friends are moving. To Scotland. Scotland seems awfully far away from Minnesota. So, as I sat here last week contemplating the length of 12 months and what on earth I would do without Jen at happy hour and Halloween and New Year’s Eve... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. I have been loving my garden. From tomatoes to zucchini to herbs and more, I can’t get enough of it. Over on Smithfield I shared some of the benefits we see from gardening... more

3 cups strained/Greek-style whole-milk yogurt 3/4 cup sugar 1 tablespoon lemon juice 2 tablespoons grated lemon rind Mix together yogurt, sugar, lemon juice and lemon rind. Refrigerate for at least one hour. Freeze in an ice cream maker according to the manufacturer’s directions. Makes approx. (6) 1/2-cup servings. Food for My Family  Read More →

Maybe I named this recipe for lemon frozen yogurt the “Yogurt of the Gods” because it has Greek yogurt in it, which instantly makes me think of Greek mythology, or perhaps it was birthed out of how heavenly it tastes. Still, though, there’s a chance that I named it that because my kids have been watching The Lightning Thief, reading the Percy Jackson books and pretending they can control massive amounts of water like any true son of Poseidon could. Maybe it’s a combination... more