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. Wow, an actual menu for the week. Things have been a bit crazy around these parts, but we’re slowly getting back to new normal where life continues to move despite... more

This vegetable curry is perfect for using up some of your turkey leftovers from Thanksgiving, or you can make it without the turkey for a completely vegetarian meal as well. Both ways, this meal is sure to satisfy on cold nights in the winter. We had a lovely, quiet Thanksgiving. One that I am thankful for because we could use a little return to normalcy around here. And after we stuffed ourselves full, we came home and sat for a while, just us as a family. I don’t think we’d been... more

1/2 head broccoli 1/2 head cauliflower 2 cups leftover turkey, chopped or sliced** 3/4 cup turkey, chicken or vegetable stock** 1 tablespoon coconut or olive oil 1/2 large yellow onion, diced 1 green chili, diced 1 tablespoon fresh ginger, minced 2 cloves garlic, minced 3 tablespoons tomato paste 1/2 teaspoon garam masala 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1 medium tomato, diced 2 cups garbanzo beans, cooked (or 15.5-ounce can) salt and... more

It’s Thanksgiving. Instead of running from Mankato to east of the cities, back to the center of it all, we sat at home getting ready to head to just one dinner hosted by my aunt and attended by the extended family on my mom’s side. I brought a pie, which was rather last minute. I was going to bring a cheesecake, but then I sat here and worked and the time squirreled itself away until a pie was the only option. I’ll tell you all about the apple and cranberry cardamom crisp concoction... 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 wasn’t planning on doing a menu this week. I’m tired from lack of sleep earlier this week (once you fall behind, it takes forever to catch up), and I’m... more

Food is a passion. I’m not sure that it necessarily comes out all the time as I tell you about the mess my kids and I made, how I have taken to making my own fruit snacks or that I’m making ice cream in the fall, but I hope it does. I hope that you can see my relationship with food is one that I’ve fought for and continue to fight for daily. It’s important to me, and it’s important for me to share it, this time with an apple pie cheesecake topped with a salted caramel... more

Crust: 8 ounces gluten-free gingersnap cookies 3 tablespoons butter, melted Apple Pie Layer: 4 cups apples, peeled and sliced 1/2 lemon, juiced 3 tablespoons sugar 1 tablespoon sweet rice flour (or all-purpose flour) 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Cheesecake Layer: 3 8-ounce packages cream cheese, room temperature 1 1/3 cup sugar 3 tablespoons sweet rice flour or cornstarch 1/2 cup whole milk 3 large eggs 3/4 cup sour cream 1 teaspoon vanilla Preheat the oven to 350° F.... more