This recipe is an old favorite that my mom and I enjoyed making when I was in high school and college (especially when we were being extra mindful of our weight). I am going to share a basic recipe and you may decide to bulk it up with pasta or beans and flavor it with your favorite spices. You can also add other vegetables (I have added zucchini, broccoli, cauliflower, mushrooms, spinach, kale or whatever I had on hand). However, to be honest, my favorite is the classic recipe that I grew up eating. … More CABBAGE SOUP: NUTRIENT & FLAVOR DENSE – BUT EASY ON THE WAISTLINE
When I first discovered the efficiency, versatility, and freshness of Mason jar salads it was life-changing. They are easy to make, keep for up to a week in the refrigerator, and are visually appealing (I think they look like lovely edible terrarium gardens).
Salads packed in a jar are a great way to encourage yourself, and your family, to eat more fruit and vegetables and reduce waste. … More Tangerine & Greens with Maple Viniagrette Mason Jar Salads
It dawned on me this afternoon that yesterday was “Produce with Amy’s” 10 YEAR BLOGAVERSARY!
While I may not have realized fame and fortune in 10 years like some bloggers do, I feel rather accomplished. I set a goal to share my love of cooking, nutrition, growing flowers and vegetables, writing, photography – and the hopes that it would encourage myself, and others, to be more productive and healthy. I can proudly say that I have stuck with this goal! … More 10 YEAR BLOGAVERSARY
Yes, I am sharing another soup recipe. For those that are not huge fans of soup, my husband heartily agrees with you. He does not hate soup, but he cannot eat it every-day-for-a-week like I can. However, my step son Lukas and I think that is okay if John does not want soup – it … More WHITE CHICKEN CHILI
When I was contacted by Voyager Michigan Magazine, I felt a little overwhelmed, but flattered, that they would reach out to me and want to feature my story in their “Hidden Gems” series. I decided “why not?” and agreed to an interview. Here it is if you want to take a peek.
… More My 15 Minutes of Fame: Voyager Michigan Magazine
Incidentally, the roasting technique that I share with you today, not only makes an unforgettable bowl of tomato soup, but it’s also a great way to can your tomatoes. However, you do not have to use a canner to preserve your garden goodness, you can freeze them. This is a great technique if you do not have a large crop coming in at once. You can put up a small batch every week, or every other week. … More VELVETY ROASTED TOMATO & BASIL SOUP
Mid summer I bought jalapenos to make jalapeno poppers to air fry (fresh jalapenos stuffed with cream cheese and cheddar and wrapped in bacon) since my stepson and I love them. One morning I felt inspired to use a couple of the peppers to create a frittata that had the same flavor profile of poppers and the result was outstanding! … More JALAPENO POPPER FRITTATA: BREAKFAST WITH A KICK
While there seems to be a strong interest in making pickles, many people are intimidated by the canning process. In addition, some may like pickles but their family does not, so they do not need a large batch. Or quite simply, they do not have enough time to can pickles. … More ICEBOX DILL PICKLES (no canning required)
I freeze watermelon and blend for a refreshing drink and this summer I have been enjoying a savory addition to the juicy fruit. When I was a little girl I remember my dad salting watermelon. Therefore, it makes sense that salty feta cheese and olives make a wonderful accompaniment to melon. … More SWEET & SAVORY WATERMELON