In the Kitchen

  • Top tips for grilled fruits and vegetables

    I shared some tips with you a couple weeks ago about grilling meats but there’s more to summer barbecue season than burgers and steaks!

    Why turn on the stove to cook your veggies when you have a perfectly good hot grill already prepped? Never mind the fact that grilled veggies and fruits taste like something out of Heaven — if you know how to cook them properly!

    Some of my best produce grilling tips include:

  • Get grilling with these healthy tips

    It’s barbecue season! And while all of us love the thrill of the grill, it’s a known fact that cooking meat over charcoal can be harmful for our health because of the carcinogens that come from cooking over chemically charged lava rocks and from eating charred meat.

    Rather than giving up the grill on those hot summer nights, here are a few ways to make your next barbecue a little healthier.

  • Stock up on vegetable stock




    When you start making your own stock, you’re going to have a hard time buying it from the store ever again.

    Making stock from scratch is about as satisfying as it gets. Being the one who purchased (or even better, grew!) the vegetables that you’re using to nourish your family means that you know exactly what’s in that pot. Like with anything that comes out of a package, with store-bought stock you can’t really be sure of the quality of the ingredients that were used.

  • Something to stew over



    I recently wrote blog posts teaching how to braise and how to sear. So it just occurred to me that I should go ahead and combine the two and tell y’all about how to stew.

    What hits the spot on a cold day better than a nice steamy hot bowl of thick beef stew?

    By definition, stew is not a dish — it’s a cooking method that involves simmering meat and vegetables in a rich flavorful liquid.

    Now, Leanne, you’re thinking, that sounds an awful lot like braising.

  • How to best use your refrigerator




    Chances are, you have a refrigerator. But, if you’re like many people, you don’t put a lot of thought into the what-goes-where process when you get your groceries home.

    There is a reason why your fridge has all of those drawers and shelves. Certain areas of your fridge have different temperature and humidity controls,  and that’s why different types of food are intended to be stored in specific places.

  • Teach your children to make good food decisions

    As parents, we sometimes forget that part of our job is to give kids the “why” behind the “no.”

  • How to set a dinner table


    In my humble opinion, too many modern families have no idea how to set a proper dinner table. I guess that’s no surprise when we consider the sheer number of meals that are thrown at children’s mouths before racing to one activity or another, or even worse, eaten in the car.

    Let’s get back to the dinner table, folks!

  • Learn to grow your own lettuce bowl indoors


    I don’t know about you, but I have a really hard time buying produce that I can easily grow myself. At my house, we eat a lot of salad. As many of you know, I serve a large green salad with almost every meal that goes on the table. All of those heads of lettuce can add up!

    So, I recently started looking into some ways to grow my own lettuce indoors and I thought I would share what I’m learning with y’all. 

    You need:

  • Making resolutions you can live with

    It’s that time of year again. The new year. A time to reflect on the year we’re leaving behind and make promises to ourselves about how we may live better for the next 12 months.

    If, when the clock struck12 on Monday night, you made some resolutions that involved living a healthier life in 2013, I want to make sure that you start out nice and slow so that you don’t get all overwhelmed, with your good intentions discarded by the time Valentine’s Day rolls around.

  • What to do with all those turkey leftovers

    If you’re like me, you have worked hard to get every ounce of goodness out of that Christmas turkey. You lovingly brined it, roasted it and carved it. You served it to your loved ones, you picked all of the meat off the carcass and you turned that carcass into stock. You might even be working on a bone broth with what’s left.