Go ahead and put this Paleo Crockpot Thai Beef Stew on your regular rotation for fall and winter. Simple to prepare, tasty to eat, and oh so nourishing, this dish is perfect on a chilly or rainy day. Read More
Slow Cooker Season
I use my crock pot pretty heavily all year long, but fall always seems to kick off the slow cooker season. Don’t you agree?
Here are a few favorite recipes just right for colder weather, many of them made in the crock pot…
Tortilla soup can be found on just about every restaurant menu back in the Lonestar State, which is where I learned to love it. It’s one of our very favorite soups, and below is our favorite version.Read More
This ketchup is one of the ingredients in Last Minute Meatballs, a new favorite around the Yankee Homestead.
We actually went without ketchup for many months, using guacamole, hummus and mustards when we needed a condiment for dipping or spreading. When I came across this recipe, I just had to try it!
Here’s a handy tip for those who already use lots of coconut oil, as well as for those trying to incorporate more coconut oil into their diet, beauty routine, etc.
(Note: I can’t claim credit for this nifty tip; it came from a talented and resourceful friend. Thanks, Diana!)
Normally, when I need some coconut oil for a recipe, frying, or whatever, I have to grab a spoon and scoop it out of the jar.
While it’s not the most dreaded kitchen chore, there are several problems with this method:
- It adds a step: I have to open a drawer, remove a spoon and close the drawer. (Have I mentioned that I’m all about efficient systems? This is not exactly an efficient system.)
- Ouch! I consistently scrape my knuckles and hands on the edge of the jar, especially while trying to scoop out the last bits of coconut oil as my spoon nears the bottom of the jar. (Am I the only one?)
- Some oil is wasted: on the spoon, on my hands and in the jar after I’ve scooped out all the oil. (Again, no efficiency awards here).