Follow our family and try some Easter European inspired recipes
We eat soup year round in our household – no matter if the weather is warm or cold, soup is one of the staple things I make each week – each week might be a different variety and the kids have their favorites but my favorite thing about them eating soup is the amount of vegetable I can get them to eat each day.
My son loves pierogi and we are lucky to have a really good pierogi place nearby. However, I decided to try and make some pierogi myself and I was surprised of how easy it is to make pierogi. Mine don’t look as polished yet but I can assure you that they taste delicious.
Tomorrow, October 8, is actually National Pierogi Day so what better timing to try making some?
It’s been almost a week since Thanksgiving and so far I did not have to cook anything, we have been living from leftovers for the past few days. I clearly over-prepared and we ended up with a lot of leftovers, especially a lot of Turkey since everyone was almost full by the time we got to the Turkey.
With the holidays approaching it’s time we think about some easy breakfast ideas to please the crowds of guests.
As long as you have eggs you can pretty much make a frittata with anything you have in the fridge; we tried it with bacon, peppers, kale, goat cheese. So feel free to adapt to anything you have handy.
Has anyone started thinking about their Thanksgiving menu? This salad is the perfect addition. It’s just a handful of simple ingredients but the sweet roasted butternut squash goes so well with the kale and the pomegranate seeds.
Can’t believe the summer is almost over and the morning low temperatures are definitely make everything feel like fall. Since our garden tomatoes are taking over all our meals (we eat everything tomato these days – tomato salad, pasta and tomato sauce, tomato juice, tomato and mozzarella, tomato everything) I decided to not let anything go to waste and made my sons favorite soup – tomato soup. I froze half of it in small containers so the kids can have this in a few days or weeks or whenever they crave it; plus it will also save me making a meal for them.
With all the dressings existent on the market I still prefer a simple oil and vinegar/lemon juice dressing. Maybe I’m not used to it since we didn’t have any dressings while I was growing up, but I feel that the dressing takes away from the flavor of the vegetables.