Jan 15
Step 1: To make a rustic and nutritious tomato basil soup, start by roasting or grilling these babies.
If you can score them for $.99/lb, as I did this week at Sprouts, you get a big gold star.
I’ll also throw in a virtual high five. Read more
Quinoa.
The name alone sounds healthy and exotic. Then toss in some mango, avocado and cilantro and we’ve got a full-on flavor party.
I realize I’m not going to convince everyone to give quinoa a try but this nutty grain is packed with fiber and protein and you just feel down-right healthy eating it. I might even still feel good about it smothered in hot fudge. Ok, maybe not… Read more
Happy 2012!
Here are the Hartman house you’d never know Christmas happened, given the fact that I took it all down on December 26th at 7:30am and all traces of sugar, white flour and chocolate were history by that time as well.
And so we move on…to soup. How exciting, I’m sure you’re saying to yourself. Read more
Howdy!
Happy week after Thanksgiving!
Here we go…the race to Christmas is on. Have you started your shopping yet?
Did you elbow some poor grandma behind you in the rush to your favorite store on Black Friday? Read more
4 ingredients…
…wrapped up…
…and baked into heavenly sweet/salty/cheesy goodness.
Gorgonzola Stuffed Dates with Prosciutto
(yields 24 pieces)
What You’ll Need:
24 pitted dates, sliced down the middle (found on sale for $2.99/lb)
24 small pieces of gorgonzola (about 3/4 cup)
8 pieces of prosciutto, sliced
paprika
Instructions
Preheat oven to 425F.
Insert one piece of cheese into each pre-sliced date. You may have to just squish the cheese in, especially if it’s crumbly.
Sprinkle prosciutto with paprika and slice each piece of prosciutto into 3 pieces.
Wrap each date with a slice of prosciutto, with paprika side toward the date. Insert a toothpick into the date to secure it.
Bake 8-10 minutes, or until prosciutto is sizzling. Enjoy immediately…at room temperature they got a little dry.
TOTAL: $6.50 or $.27 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition:
56 calories per date
2 grams of fat
7 carbs
3 grams protein
Mosey on over to Facebook and let me know what you think!
Oh goodness. Where do I start?
In this scrumptious season you can find yams (and sweet potatoes too for that matter…which are really two different vegetables) for like pennies…okay like 99 pennies a pound. So I figured I would pick up a couple and see what culinary vision might come to us.
Emma suggested we make fries with the yams. So we went for it. Read more
I spend a lot of time cooking with a three and a half year old.
So you can imagine how over-the-moon I was when my friend had the brilliant idea that we cook a birthday dinner together to honor, well, us….we both have November birthdays.
I think cooking together is one of the best ways to connect, for me anyway. It’s the stirring, talking, chopping, can you hand me the olive oil, here’s what’s on my mind, sip a little wine kind of get together that you just can’t do at a Starbucks. It’s hands on, creating something together kind of connection that’s recreational, therapeutic and life giving. Read more
The other white meat.
I’m not exactly sure why but all my life I’ve had this bias against pork. I abhor hot dogs. We only buy turkey bacon. I’m not a big fan of cured meats (with the exception of the occasional pancetta or prosciutto which in my mind are somehow far more sophisticated). Read more
It seems appropriate now that we’re entering Fall that we start cooking more soup.
Except here’s the million dollar question: Why can’t we get kids to eat soup? I’m not kidding…I wouldn’t even scold my kids for slurping the soup if they’d just try it every now and then. But they have no interest.
Oh well…more soup for Andrew and me. Read more
