Author Archives: Kendall Bruns

Beef & Vegetable Stir-fry

Earlier this year Jamie Oliver hosted a show on ABC called Jamie Oliver’s Food Revolution where he spent time in Huntington, West Virginia (apparently one of the unhealthiest communities in the US) and tried to get them to eat better and cook fresh, whole foods at home.

Much of the show involved Oliver trying to get schools to provide better lunches and it was eye-opening to see all of the obstacles that something as good-intentioned as that turned out to be.

When he wasn’t at the schools he was trying to get people to eat healthier at home by doing cooking demonstrations that would show how easy, fun and healthy home cooking could be. One of his go-to dishes was stir-fry. It did indeed look quite tasty and simple so we couldn’t resist trying it ourselves.

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Simple Smoothie Secrets

Everyone seems to agree that Americans don’t eat enough fruits and vegetables. My favorite way to address the fruit issue is with a smoothie first thing in the morning.

I buy frozen fruit or freeze cut-up leftover fresh fruit before it gets a chance to go bad and store them in pre-measured portions in the freezer so that in the morning all I have to do is place the fruit in a blender with some almond milk, fruit juice or coconut milk and blend. Using frozen fruit means you don’t have to dilute the flavors down with ice cubes to get that ideal smoothie texture and it’s also an easy way to always have nutritious fruit on hand. I’ll never waste fresh fruit again! Once the bananas start to go I peel them and freeze.

Fruit is deliciously sweet on it’s own but sometimes I’ll add a little bit of honey or agave nectar if I’m craving something extra.

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Mission: Biscotti

Biscotti are twice-baked Italiany cookies. The double dose of oven time makes them less perishable than their moist relatives, the once-baked cookies. In this case dry and crunchy are desirable traits.

There are lots of variations for biscotti but I wanted to make one that featured almonds since that’s a traditional ingredient. We also just happened to have some crystallized ginger in the cupboard so when I stumbled upon a recipe that utilized both on Epicurious it seemed like a no-brainer.

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Makin’ Bacon (In the Oven)

What can we say about bacon that hasn’t been said before? Nothing. (see Jim Gaffigan video at the end of this post)

I had heard once or twice before that making bacon in the oven was the best way but never tried it before and decided to remedy the situation.

It was super simple, delicious and easy to clean up. One of the nicest things about it is it’s pretty much hands off—once it’s in the oven you just wait 20 minutes and it’s done—freeing you to focus on whatever other food you’re preparing that will soon be improved with the addition of bacon.

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Lubin’ the Lodge

So much about cooking is intimidating—feeling like you don’t know enough to do something can be paralyzing. Sometimes you just have to dive in and see what happens.

I’m not sure exactly why I wanted to buy an iron skillet. It comes up sometimes in recipes or on cooking shows but it’s probably not the most essential piece of equipment missing from our kitchen. It is relatively cheap though ($18.99 at Target) and there’s something intriguing and mysterious about cooking with a solid hunk of iron that’s been formed in a sand mold. It makes me think of camping (even though I’ve never experienced the use of one while camping) and it’s a living link to the culinary past.

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We need showers but instead we’re making a blog. Because we like to eat, we’re ignoring the shower.

We’ve been reading a lot about food lately. We’ve been eating a lot of food lately. We’ve been making a lot of food lately. That led to this.

We’re not trying to teach anyone how to cook because we don’t exactly know what we’re doing a lot of the time but maybe we’ll all learn some stuff by accident.

(That picture above is of some shrimp pizza that we made.)

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