Food. It’s meant to be enjoyed!
Real food. It’s meant to nourish you, body and soul.
Whether you grow some, all or none of your food, there are recipes here that I am sure will bring you back to the best home cooked meals you’ve ever had. I love to experiment with the latest ideas, combinations, or techniques but I always come back to good ole home cooked style food. I cooked for a family of nine for many years. I’ll share some favorites as well as some new ones I have tweaked for wholesome food
I’ll keep you updated on the preservation of food and recipes to go with the season.
My kitchen cooking and preserving basics are:
- Canner and jars
- Food dehydrator
- Steel Pressure Cooker (you can adapt your instant-pot times and methods pretty close to mine as I cook at 10 pounds pressure)
- Crockpot (your instant pot may double as a slow cooker, a plus. I use a slow cooker that will cook, 2, 4, or 6 quarts)
- Stainless Steel pots and pans
- Cast Iron Skillets
- Stone baking sheets and a couple non-stick cookie sheets
- Various sizes of ovenproof bowls
- Various sizes of glass and stone baking pans
- Large roaster pan
- Glass storage bowls and squares that stack in the fridge.
- Cutting boards, wooden ones for veggies and bread, a plastic one for meat. (please do not use wood for meat due to cross-contamination.)
- Reusable non-bpa Freezer containers.
These items were collected over the course of a few years. I chose to have glass over plastic food storage and steel over aluminum or non-stick cookware. My private research convinces me that these are the more healthy choices for you and your family. I’m not an expert on the reasons but I’m sure you can find the pros and cons at other websites. I also prefer to have a square pint or quart reusable freezer cups instead of Ziploc bags.
Be sure to visit the blog page for recipes and cooking ideas or use the search button.