I’m excited to share a truly Irish recipe with you today! This Shepherd’s Pie was a HUGE hit with my kids (and my husband, too). Enjoy!
I’ve got a yummy and hearty new soup recipe for you that’s SO easy to make! And the best part is that this Potato and Cauliflower Chowder recipe makes enough for leftovers (unless you’re cooking for an extra big family, of course).
Today I wanted to share one of Blake’s favorite “Clean Cuisine” recipes and show you how I go about giving a British food favorite, Cottage Pie, an anti-inflammatory real food makeover. The three things I did to my Cottage Pie recipe to boost flavor, improve nutrition, and reduce inflammation were really rather simple.
I recently got a beautiful new cookbook in the mail from fellow food blogger Jenny McGruther with Nourished Kitchen, and I am excited to share one of the recipes with you today! The first recipe I decided to make from this book was Potato and Spinach Soup with Jalapeño. This dish sounded awesome to me because the potatoes would make the dish fairly filling, all the veggies you would need for your meal are blended in, and uh, it calls for bacon. :)
This Braised Cabbage with Potatoes and Bratwurst recipe brings together an unlikely combination of ingredients that create one tasty, satisfying meal, which can be served for dinner or breakfast (or lunch!). I especially love the variety of flavors and colors and the fact that I never cooked with or even thought I liked red cabbage before experimenting with it for this meal.
It just goes to show that you are never too old to try something new. And I will add that it wasn’t until the 3rd time I served this dish that my girls really started to appreciate it and say, “Wow, mom this is so good!” (which is music to any mother’s ears!). I do think it was the egg on top that won them over. Fried eggs are quite the delicacy at my house for some reason. Anyway, enjoy! :)
What’s not to love about an easy slow cooker soup featuring fall flavors and easy leftovers? This is one of the many soups I like to make and then freeze in individual portions for school (or work!) lunches. And we all know how soups can be even better leftover.
The suggested sage topping is definitely an extra step in this recipe, but oh-so-worth it. And once you get the process of making brown buttered sage leaves down you’ll find they make a great addition to other fall soups and pasta dishes as well! Enjoy :)
Recently the term “Baby Led Weaning” (BLW) was introduced to us here at 100 Days of Real Food, a term that, believe it or not, none of us had heard of before. Our small team collectively has 11 kids (4 of which are mine) and without a doubt, we are tuned into lots and lots of real food-related information. Yet none of us knew about or (thought we) had personally used Baby Led Weaning with our own children. We were encouraged by some readers to take a look into the philosophy… and so we did. Interested in learning about this method – and how it might help introduce baby to real food – we did a little research on the subject so that others, like us, who may not know the term or ideals, can become informed.
This recipe is a guest post by Andrew, our “Tech Guy” who also has a real food blog of his own called Eating Rules…to learn more about Andrew check out our team page! ……………………….. Thank you Lisa for inviting me to share another guest post with your readers! We’re currently in the middle of the October Unprocessed challenge, and this is a perfect “unprocessed” recipe to make for your family – or for yourself, with plenty of leftovers! I may not yet have kids of my own (I added that “yet” in there to give my mom hope), but I sure do know how to feed a crowd. Every year I throw a big New Year’s party in which we do a lot of cooking and eating together… oftentimes we’re making dinner for about 30 people. So we’ve learned how to feed a hungry group quickly and efficiently. A few years back, my friend Dan made “Enchilada Casserole” for the crew, and it immediately became a part of our holiday dinner rotation. It’s easy to prepare, and barely any extra work to double or triple the recipe. You can also prepare the casserole in advance and just throw it in the oven an hour before dinnertime. It’s easily adaptable to special diets, too.
While this dish is technically “real food” the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish! Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work.