Category Archives: Winter 2012

January 13, 2012

Strawberry Wake-Up Shake by Sarma Melngailis

My books are filled with all kinds of savory and sweet recipes, but this easy shake recipe is practical for breakfast or a pick-me-up afternoon snack, and great for kids too, though you may want to omit the raw cacao for your little ones. Raw cacao definitely gives you a serious caffeine-like kick. It’s an incredibly nutritious (and delicious) energizing ingredient to have around, particularly if you want to kick the coffee habit. Continue reading →

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January 6, 2012

Daybreak Cake by Jennifer Lanne

We have absolutely loved having Jennifer Lanne on Where Women Cook this week. For more on Jennifer be sure to get your copy of Where Women Cook today!

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January 4, 2012

Tools Tips and Tricks with Jennifer Lanne

Jennifer Lanne knows a thing or two about fresh eggs. Her tip today comes straight from her heart and her experience!

BakingTip: Use Good Eggs

I’m a big proponent for handmade over mass production…this even applies to the eggs.

There is a noticeable visual difference in fresh eggs over store bought as well as nutritional. Free range chickens produce eggs with much darker yolks, richer in folic acid, Vitamin B and omega-3’s.

We are fortunate to have hens at home that lay for us. But for those that don’t, local farms are a great source for good eggs. Always opt for organic, cage free or free range eggs at your grocery. They may cost a little bit more…but worth the penny.

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January 2, 2012

On The Front Burner with Jennifer Lanne

We hope you all had a fabulous holiday season! We have some exciting new features in the works and can’t wait to share them with all of you! Today though, we are on the front burner with Jennifer Lanne. I am sure after reading a bit about her, you will see why we are so excited to work with such a gem!

Drawn to all things old…homemade, farm made and hand made..My husband and I jumped at the chance when our 1780’s home came up for sale.

It was a sad, forgotten farm in need to life, boisterous chickens and me being an artist…colorful texture.

We were more than happy to take on the challenge.

We are proud to say we have all the blood, sweat and tears are ours. Things we didn’t know how to do, we learned as we went. Trial and error.

10 years later things are almost as they should be. I say almost as with everything…it is a work in progress!

We are lucky enough to possess a home peppered with character which garnered us a spread in Country Living Magazine (July 2006)….also featuring my studio.

It’s always been a toss up for me as to which I loved more…painting or cooking.

I spent a year in cooking school honing skills , but ultimately painting tipped the scales.

We generally have a flock of chickens of around 24, this ensures a running supply of farm fresh, free range eggs. Working and painting from home and managing my website allows me to have the farm pets that I love!

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December 23, 2011

Scrumptious Blueberry Bread with Kathy Petersen

My bread machine is my favorite kitchen appliance, but I rarely finish a loaf in the machine. Most of the time, I use the manual setting to just make dough and create something delicious. It saves you the time of making and kneading the dough, but still allows you to use your own recipes. Continue reading →

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December 21, 2011

Tools, Tips and Tricks with Kathy Petersen

When you live with a chronic illness, as Kathy Petersen does, you learn to modify your diet and lifestyle. Kathy’s tip is perfect for those who have learned, or are learning to change they way they eat so they can feel better.

A few years ago I was diagnosed with Meniere’s disease, something that sounds much worse than it is. Meniere’s is an imbalance in the fluid in your ears and can make you dizzy and affect your balance as well as your hearing. Sodium plays a big role in Meniere’s and as part of my treatment my doctor told me I could either take a water pill every day or drastically limit my sodium intake. I would much rather change my diet than rely on a pill, so I chose to limit my sodium. However, this was a very big adjustment, especially for someone who loves to cook and eat as much as I do.

I set out to find ways to season my food without any sodium. A great tip for using less sodium is flavored vinegars and oils. Balsamic vinegar replaces soy sauce beautifully, even in marinades. Some of my favorites are Don Carlos olive oil and basil olive oil from Vom Fass in Jackson Hole, Wyoming or in their online store. If you can find a specialty store that samples different oils and vinegars, then “bon appetite,” I am sure you won’t be disappointed and will find some delicious new oils and vinegars to buy!

Another one of my favorites for no salt seasoning is Kirkland brand, “no salt seasoning,” from Costco. It has almost every seasoning imaginable in it, except salt and it is delicious on everything. It has replaced many spice jars in all three of my homes!

Thanks so much for these great no-salt tips Kathy! What great ideas for cutting out unnecessary sodium from our lives!

Remember to enter our amazing giveaway from They Draw & Cook! Giveaway closes TONIGHT!!!

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December 19, 2011

On the Front Burner with Kathy Petersen

Kathy Petersen knows a thing or two about having an organized kitchen. She doesn’t have just one, but three! We are so excited to feature Kathy this week and get a sneak peek into her beautiful life.

I live a somewhat unusual lifestyle in that I maintain three homes in three different states. I have lived in Utah my entire life, but in the past years, my husband and I have been fortunate enough to call both California and Jackson, Wyoming home as well.

(l) Utah Kitchen, (r) Palm Springs Kitchen

Maintaining and organizing three homes is a challenge, but a fun one! No two kitchens are alike and sometimes I have a hard time remembering whether that special tool or cookbook I need is in Jackson or California. However, all three places truly feel like home when we are there.

My family has always been the center of my life and my husband and children give me inspiration to cook and entertain, both things I love to do. Whether it’s a small, intimate family dinner or a big three-day surprise birthday party for my husband, I am constantly thinking of ways and planning events to get my family and friends together. I am the oldest of six girls so nurturing comes naturally to me. Great food is always the center of my family functions!