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Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction. And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes. I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}. And it did!

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently. Like more spinach {puréed} and turnips in place of potatoes.

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land! I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Real Pumpkin Pie

November 26, 2014 by Kristin

Not that pie made with canned pumpkin isn’t real pumpkin pie… But pie made with fresh pie pumpkins is most certainly the way pumpkin pie was intended to be made. And it’s the way I intend to make my pumpkin pies as long as pie pumpkins are in reach.

The process of roasting the pie pumpkins added about ten minutes of active kitchen time and an hour of inactive kitchen time to the process, but the smell of your home and the wow from the crowd is totally worth it.

Fresh pumpkin, fresh ginger, specialty spices – this pie is worthy of being renamed a pumpkin spice pie. And I just can’t wait to serve this pumpkin spice pie for the third time this week!

*Recipe below adapted from this recipe.

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Bucatini With Mushrooms & Asparagus

March 25, 2014 by Kristin

I contemplated a few dishes during my traffic-filled journey to the market this afternoon. No Recipes’ Parsley Pasta was on my mind. Eating Well’s Asparagus-Mushroom Mini Lasagnas was printed and tucked in my purse. And as I walked through the store, somewhere between the produce department and the noodle aisle, I decided to make a hybrid of the two.

I picked up a brown paper bag filled with semolina bucatini {the thickest noodle I had ever seen}, veggies, and parmesan. And then I rushed through the checkout line, excited to put all of these ingredients together, and even more excited to put an egg on it.

I haven’t yet mastered how to fully cook the whites of an egg and still keep the yolk extra sunny. But egg aesthetics aside, I thought it turned out beautifully. A veggie-filled, protein-topped, totally tasty dinner.

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Hummus Deviled Eggs

January 17, 2014 by Kristin

After reading one of the many things you’re doing wrong lists out there, I had to try peeling boiled eggs the right way. I started with Martha Stewart’s instructions on how to make perfect hard-boiled eggs. And then finished by placing the boiled eggs in a large bowl filled with ice water and one teaspoon of baking soda.

Let me just tell ya, this was the least stressful egg peeling that’s ever gone on in my kitchen. From this point forward, I’m a baking soda believer.

And then I went on to experiment with the ever so classic deviled egg. Truth be told, I had some 365 light mayo in my fridge that tasted like poison and I needed an alternative. Hummus seemed like the logical route. This recipe needs some tweaking, but I’ll give you the ingredients and measurement starting points to get going.

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