Tag Archives: cooking

Stuffed Mushroom Caps

Mushroom caps before broiling

When I went to Milwaukee to visit Jazz, I bought a whole bunch of cheese. It’s what you do in Wisconsin, right? After I came back, I wanted to find some creative uses for the chevre (goat cheese) I bought. An incredibly easy way to do this that was a hit with friends is to make chevre-stuffed mushroom caps. These require very few ingredients and can be ready in under 30 minutes. Continue reading

Breakfast of Champions: Quiche

Despite its impressive appearance, quiche is actually a simple dish. It takes just a few minutes to prepare this tasty breakfast food, and it can be served hot or cold. A classic quiche recipe is a useful tool for any cook, especially one who enjoys hosting and may have guests over the holidays. After making the base of eggs and cream, you can add different combinations of vegetables, meats and cheeses: quiche is a great way to use up leftovers. My favorite recipe for quiche comes from Food.com, but I’ve had success modifying the recipe to accommodate all kinds of ingredient choices and diets. Read on for the recipe for Spinach, Tomato, and Feta Quiche (pictured at right) and a few more filling choices. Continue reading

Giving Thanks

Both of us are very thankful for our KitchenAid mixers.

As Thanksgiving approaches and we start to dream of all the wonderful dishes we will make, we are also looking forward to spending the holiday with loved ones. At this time of year, we like to think about the many things for which we are thankful. We decided to share these on The Humble Foodie because this blog is our way to combine our different interests and hobbies and share them with people we care about.



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How to Make a Roast

I had the opportunity last weekend to visit Ascot Prime Meats. They are a family-owned specialty meat market and deli in Prospect Heights, IL. Figuring it would be awhile before I made it there again, I walked out with an ear-to-ear grin and about 10 pounds of meat. I bought bacon, teriyaki beef jerky, chicken sausages, and a sirloin roast. While their beef is grain-fed, it is top quality and better than anything else I’ve found locally so far. All of these products have been wonderful, but what I want to rave about today is the roast! Bookmark this recipe for a lazy weekend day when you will enjoy some time in the kitchen–and a week of delightful leftovers.

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Paleo Pumpkin Cookies

Patience is a virtue that I am very, very bad at remembering when I bake cookies. I taste the batter at different steps, try a cookie the second a batch comes out of the oven, and then of course scarf down a few more even before remembering to pour a glass of milk.

Kerry is also an impatient baker, and couldn't stop staring at the cookies as they baked!

These fantastic pumpkin cookies will certainly have you impatient for more, but first, you must let them cool. Not just “cool until they don’t burn your tongue off” but fully cool, ideally for at least an hour or two. If you eat these cookies fresh out of the oven, you won’t get to fully appreciate this rich cookie. It takes resting for the flavors of this cookie to intensify and sweeten, and for the texture to become deliciously dense and moist. Once these things happen, these paleo pumpkin cookies, adapted from a recipe from Everyday Paleo, are a phenomenal fall treat. Continue reading

Tart Grilled Cheese

Looking for a light and spur of the moment meal? In most kitchens, you can always find apples, bread, and cheese! Bread and cheese=normal…..apples and cheese= a lovely snack, but a sandwich with cheese and apples?? YES! An interesting combination this surely is…but the tartness of the apple and the subtle yet bold flavor of the cheese compliment each other. Continue reading

Dark Chocolate Mousse (with a secret ingredient)

Dark Chocolate Mousse

You know how everyone has a signature dish that their friends and family always beg them to make? My dad has a few, but his best dessert by far is chocolate mousse. His version uses coffee and is an incredibly rich treat that takes awhile to make. I wanted to create my own version that would be equally delicious, but slightly healthier (is that possible?!) and much easier to whip up. This recipe simple and satisfying whether you’re indulging your sweet tooth or serving a party. Its creamy, dense texture is achieved with no dairy or sugar. Continue reading

Food & Friends: Beef and Vegetable Stew with Jazz


The kitchen is always warmer when it’s full of friends cooking together. This weekend, I went up to Milwaukee to visit my friends Jazz and Jeremy. We all graduated from college in May, and I’m glad that work and school kept us in the Midwest! Jazz is my farm and gardening guru. Her enviable spice rack and newly sprouted planter full of herbs have inspired me to start an indoor garden when I get back from Thanksgiving.

Jazz was kind enough to pick up some fresh produce and grass-fed beef at Outpost before I arrived. We made a hearty beef and vegetable stew with a side of kale. This stew freezes well, so it’s an ideal meal to make on the weekend and save to eat throughout the week. The recipe is easy to modify based on what fall vegetables you have on hand. Continue reading

Baked Sweet Potato Fries

Sweet Potato Fries, Spinach Coconut Soup with Shrimp, and Brussels Sprouts

One of my favorite college meals was a heaping platter of sweet potato fries and chicken tenders from a local coffee house. The fries were usually fantastic, but would sometimes have a soggy texture from being fried in oil. By baking my own sweet potato fries at home, I can have the exact texture I like for a fraction of the cost. Sweet potato fries are one food that will never result in leftovers- they’re so good that I gobble them down immediately! Thankfully, it only takes about 5 minutes of active preparation and 30 minutes total to turn out this great side.

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