teacher by day - chef by night
teacher by day - chef by night
“KALE CHIPS!!!!!” Not a normal thing to hear preschool/elementary aged kids shout with excitement, but when you introduce and make healthy foods a normal part of life; than it’s normal in our house! Fresh Kale Bunches OR Fresh Pre-Chopped Bagged Kale work if you don’t …
Chewy Cookie with a slight Crunch and loaded to the max with smooth Peanut Butter center. When you enjoy fresh from the oven these will literally melt in your mouth! Chocolate stuffed Peanut Butter Cookies
Vinegar is the base of so many salad dressings …why waste those beautiful strawberry tops when we can use them to create a delicious base ingredient to pair with all your summer salads!
When infusing the vinegar with the strawberry, it really takes some of the bite away and you are left with a slightly sweet vinegar perfect as a salad dressing or anything else your heart desires.
This same method, although not tested, would probably work really well to infuse your own vodka as well!
This is GAME-CHANGING Broccoli. I know, game-changing is a pretty important phrase – and this is!! I threw this broccoli together on a whim and Mr. Chef and I were so blown away by it that we knew I had to try to recreate it …
This Jam / Jelly is SO easy and bottles up the best of early summer in a way that few other things can. I mean; we all love an amazing Strawberry Rhubarb Pie, but after the first day it isn’t as good. SO – when you make a jam you can enjoy that same amazing fresh flavor day after day (for a least as long as your jam lasts).
When Mr. Chef first tasted this he said it reminded him of the inside of a Pop-Tart (in the best way possible). We typically do not overly sweeten our foods and our kids eat super healthy so although this may have a slightly lower sugar content than other jelly/jam recipes out there it is still PLENTLY sweet for all to enjoy !
Chop the Rhubarb into small pieces. Dice the strawberries into chunks. Add the sugar right to the fruit and mix well. Allow to sit for 30 minutes until the juices are mostly released
Place the Rhubarb, Strawberries, Sugar, & all the juices into a small pan over medium-low heat.
Stir continuosly for about 20 minutes until you can run your spatula on the bottom of the pan and leave an open path-way, Your fruit should be pretty much all combined into jam without many chunks at this point
Place into a small jar (or jars), allow to cool & keep in the fridge for up to a month.
Feel free to leave out the Strawberries OR leave out the Rhubarb in here as you choose. You’ll need slightly less sugar if you use more strawberries, but the method is totally the same and easy to sub in your favorite fruits.
And I leave you with this, Today’s Question of the Day… What is your favorite way to enjoy Rhubarb OR Strawberries!?
7 Years Ago… JUNE is National Seafood Month!
