Category: recipes

Spicy German Sausage with potatoes and asparagus

April 15th, 2018 — 9:05am


This was a delish meal that I threw together quickly from what was in the fridge. We always get the best meat in our farm box and this sausage was no exception! The leftovers might even be better the second day for breakfast, reheated in a skillet and served with a runny egg on top.

1 lb Spicy, ground German sausage
1 bunch asparagus, chopped into 1-2″ pieces
3 baked russet potatoes, cubed (if you don’t have baked potatoes on hand, see below for alternate cooking instructions.)
4 cups of kale, torn into bite sized pieces
1/4 c red wine
1/2 c chicken stock
olive oil
salt and pepper

In a medium sized skillet, brown the sausage. At the same time, in a large skillet or wok, heat a couple Tbs of olive oil and sauté the potatoes and asparagus until the asparagus is tender and the potatoes start to crisp slightly. Season with salt and pepper.

Add the red wine and chicken stock to the browned sausage and let it cook down slightly. Add the kale to the potato mixture and cook until it’s tender and slightly wilted. Once the wine/stock mixture has thickened slightly, add to the potato mixture and stir to coat. Season with salt and pepper to taste and serve with spicy brown mustard.

*To cook potatoes quickly, chop the potatoes into 1 inch chunks, place in a microwave-proof bowl, cover with water. Top the bowl with a lid or plate and microwave until the potatoes are tender, about 8-10 minutes depending on your microwave.

Comments Off | recipes

chickpeas with eggs, chorizo, and kale

March 4th, 2018 — 7:39pm

Yum, this is probably my favorite breakfast right now. If you’re lucky enough to live in West CO, you must track down some Chorizo from Roan Creek Ranch, it’s truly amazing.

IMG_2309 2

Adapted from Refinery 29.

1 lb. bulk Chorizo, Roan Creek Ranch if possible
1/2 tsp cumin
1 onion, chopped
2 Tbs. olive oil
1 pint cherry tomatoes, halved
1 can chickpeas, drained (or make them in your instant pot – 3/4 cup dried is about the equivalent of a can.)
2 cups baby kale, torn and packed
5-6 eggs
1/4 cup coarsely chopped cilantro

Preheat oven to 400º. In a large, heat-proof skillet, heat the olive oil over medium-high heat. Add in the onion, chorizo and cumin and cook until the chorizo is no longer pink. Stir in the tomatoes and cook until the tomatoes start to break down. Add in the chickpeas and 1/4 cup of water and cook until chickpeas soften slightly, 5-6 min. Stir in the baby kale and season with salt and pepper. With the back of a wooden spoon, make 5-6 divots in the chickpeas and gently crack an egg into each one. Season each egg with salt and pepper and carefully transfer the skillet to the oven. Bake for 15 minutes or until the eggs are set but still soft and creamy.

Top with chopped cilantro and enjoy!

Comments Off | recipes

gluten free biscuits rolled in “Everything”

January 13th, 2018 — 1:57pm


I’ve been loving cooking through Smitten Kitchen’s Every Day book. Here’s my gluten-free take on her everything drop biscuits.

Smitten Kitchen Everything mix, tweaked slightly.

1 TBS toasted sesame seeds
1 TBS black sesame seeds
2 TBS poppy seeds
1 TBS minced dried onions
2 tsp minced dried garlic
1 tsp coarse kosher salt

Mix together well and set aside in a small bowl. (I fully plan to make more of this and eat it on buttered popcorn.)

my GF biscuits

2 cups Cup4Cup baking mix
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold salted butter, cut up into small pieces
slightly less than 1 cup buttermilk (I’ve easily substituted milk when I’m out of buttermilk – I just add in a splash of lemon juice.)

Preheat oven to 450º.  Mix the Cup4Cup, baking powder, baking soda and salt together. With a pastry blender, cut in the butter until nothing is bigger than a pea. Stir in the milk and mix until it just comes together.

Drop 10 similar sized rough mounds of dough, one at a time, into the Everything mixture and roll to coat. Transfer to a lined baking sheet and flatten slightly. Bake for about 12 minutes, or until golden brown. When you remove them from the oven, there will be extra butter pooling around the biscuits. This is what makes them so good! Just let the biscuits cool on the baking sheet slightly and they will reabsorb most of the butter.


*Note: If you want to roll these biscuits out and cut into circles, decrease the milk to 2/3 cup.

Comments Off | recipes

Red sangria with pear

July 7th, 2014 — 2:04pm


Pour 2 bottles red wine (I used a local merlot) and 1 cup 100% pear juice over Strawberries, lemons, limes, raspberries, and 1 pear cut into chunks.

Let meld in fridge for several hours.

Serve over ice with a splash of club soda.

Comments Off | recipes

Linde’s soup

February 19th, 2014 — 7:16pm

My friend, Amy, got this recipe from her friend, Linde. It’s easy, super-fast and delicious. I made a sextuple batch for my Good Samaritan Clinic Staff Christmas party and served it in a huge, electric roaster and it was a huge hit. We added a few cans of cannellini beans to stretch it a bit further too.

I wait to season the soup til the end because the salt and spices from the sausage take a little time to release and it’s easy to get it too salty.

Cook time: about 15min. Serves 4-6

1lb. bulk spicy italian sausage
1 large onion, chopped
1 bunch swiss or rainbow chard, washed well and chopped
1 box low sodium chicken broth
2 cans artichoke hearts, drained and halved (not the marinated kind)

In a large stock pot, brown the sausage with the onion and drain the fat from the pan. Add the chicken broth, 2 cups water, and chard. Bring to a boil and reduce to a simmer until the chard is soft (this is where you can add a can of cannellini beans, drained and rinsed). Season with salt and pepper and serve! The soup is even better the next day.

Comments Off | recipes

peanut honey carmel corn

November 27th, 2012 — 1:40pm

peanut honey carmel corn

1/2 cup sugar
1/2 cup honey
1/4 cup butter

2 Tbs peanut butter (I prefer crunchy)

2/3 cup popping corn, popped with hard kernels removed

Set popcorn aside in a large, heatproof bowl. Combine honey, sugar and butter. Cook over medium heat, stirring occasionally until syrup reaches softball stage. Stir in peanut butter until creamy and smooth. Pour over popcorn and stir to coat. Transfer to a waxed paper lined baking sheet and let cool. Store in an airtight container.

Comments Off | recipes

white bean chicken chili

November 5th, 2011 — 12:44pm

White bean chicken chili

1 Tbs olive oil
1 medium yellow onion chopped
4 cloves garlic, minced
1 green bell pepper, seeds and ribs removed, chopped
3 cups cooked, shredded chicken
1/2-1 cup diced, roasted green chiles (I use roasted green chiles that purchased from my local farmers market and froze, but canned would work well too.)
1 tbs ground cumin
1 tsp oregano
5 cups chicken stock
2 cans canellini beans, drained and rinsed
3 tbs corn meal
1 cup cilantro, chopped for garnish

(Notes: *I’ve found each pack of green chiles from the market to be varying in spiciness, so I add in a little at a time until I’m happy with the overall flavor of the soup. *A rotisserie chicken is a great, easy way to get cooked chicken. I like to buy them a day old from the grocery store already chilled. But you can also buy them hot ahead of time and chill them. I think it’s easier to shred when they’re chilled and easier to dispose of the fat that lies between the skin and meat. *1 can of white or yellow hominy, rinsed and drained would also be a fantastic addition to the chili.)

Heat olive oil over medium heat and saute onions until soft, about 5 minutes. Add garlic and bell peppers and cook for 30 seconds. Add cumin and cook 30 seconds more, stirring constantly. Stir in chicken stock, 2 cups water, chicken, green chiles, oregano, beans and corn meal. Bring to a boil and simmer for 10-15 minutes so flavors combine. Season with salt and pepper to taste. Serve topped with a sprinkling of cilantro.

Comments Off | recipes

Brûléed peaches with vanilla ice cream

August 22nd, 2011 — 8:35am


This is my favorite time of year as far as produce goes. Olathe sweet corn is in abundance, the garden starts to go gang-busters and peaches…oh the peaches! This year my tree gave me a pretty nice crop for being a baby – about 35 peaches. I just love everything peach: cobbler, margaritas, peaches & cream, dried peaches, pie!

Tonight I made brûléed peaches from some of my harvest. It was amazing, and SO easy.

Cut peaches in half, sprinkle 1/4 cup of sugar on a plate. Place the cut side of the peach in the sugar and press to get a good coating of sugar on the peach. Broil until the sugar is bubbly and golden brown 5-10 minutes. (watch closely!) Serve immediately with the very best ice cream. I like haagen daz or bryers.

Comments Off | recipes

Grandma’s healthy jello

July 17th, 2010 — 1:10pm

My sister sent me with the directive to get all of Grandma’s good recipes, especially the fruit cake which is actually pretty amazing. (I found out because it has brandy in it. Can’t believe my grandma would go to a liquor store! She said she would go in and pray no one from church would see her!)

There were years that my grandma’s baking paid the bills – she is especially famous for her whole wheat bread. It’s quite delicious hot out of the oven with lots of butter. There would always be fresh bread waiting at Grandma’s house whenever anyone went to visit. The bread is a recipe I grew up on, and when I have time, I still make it. (I foresee a day of baking in the future to stock up on bread for the busier fall/winter season.)

This is a recipe that I don’t ever remember Grandma making, but I ate it for breakfast every day I was there – topped with whipped cream (for the calcium, you know.)

Grandma’s Healthy Jello
4 packages gelatin (I would use kosher)
4 cups fruit juice
1 can fruit cocktail (the kind in juice not heavy syrup)
3 bananas sliced
1/2 cup chopped pecans

Sprinkle the gelatin over 1 cup of juice and set aside. Meanwhile, bring the remaining 3 cups if juice to a boil. Add boiling juice to the gelatin mixture and stir until the gelatin is dissolved. Pour into an 8×8 baking dish and stir in drained fruit cocktail. Leave setting out until cooled and add nuts and bananas. Refrigerate until set.

More recipes to come.

Comments Off | recipes

antipasto salad v.2

June 26th, 2010 — 12:14pm

I’ve been planning yummy salads every week in my menu, something I can make up and we can eat on for the whole week. Jim is not a huge fan of these salads, but the kids and I love them and we usually take them to our Wednesdays at the lake and I pack them for my lunches when I’m at work.

Since Jim was playing a show out of town last night, this was dinner.


1-2 cans Cannellini beans (I used 1 but would have preferred two.)
1 package turkey pepperoni
1/2 jar pepperoccinis
1 red bell pepper, chopped
1/2 red onion thinly sliced
1/2 cup chopped fresh parsley
1 pint cherry tomatoes
olive oil and balsamic vinegar and pepper to taste

Comments Off | recipes

Back to top