No-Knead Bread

 

No-Knead Bread {The Reluctant Hippie}

I have tried a lot of bread recipes. A. LOT. They tend to be a ton of work, and the loaves have always turned out dense and tasteless.

Until this recipe.

You GUYS. I can bake bread. This is dangerous. Everyone loves it far more than we should, especially considering how easy it is to make.  Continue reading

Teton Tea

Teton Tea (The Reluctant Hippie}A high of 6 degrees? Snow?? What is this, February!?!

This seasonally-appropriate weather is killing me. The mild winter had lulled us into a false sense of Californianism. As the temperatures dipped below freezing this past week and then had the audacity to stay there, we broke out a drink recipe that I’ve been meaning to try.

This recipe for Teton Tea comes from The Wildflower Inn in Jackson Hole, Wyoming. It was published in Jackson Hole Cooks, edited by Rebecca Woods.

This hot cup of happiness is especially great after shoveling the sidewalk or when you have a scratchy throat. It’s wicked simple, and it was universally loved at our house. Continue reading

Grab & Go Green Smoothies

Grab & Go Smoothies {The Reluctant Hippie}

I returned to work this fall. Not full-time yet, but enough hours in the week to put us into a situation where we are managing child care, extra-curriculars, 2 parents’ jobs, and keeping everything humming along smoothly. In the past, this has been a recipe for disaster in terms of nutrition. Continue reading

Oat Toaster Waffles

 

Oat Toaster Waffles {The Reluctant Hippie}

Frozen toaster waffles. So easy. So universally loved by children. So full of white flour and sugar and preservatives and excess packaging. Sigh.

This recipe comes from Alton Brown, with a few small modifications. These waffles are fantastic. Crisp, flavorful, and substantial – the toasted oats add a wonderful flavor and nutritional heft. Continue reading

Chimichurri Eggs

The Reluctant Hippie - Chimichurri Eggs

All intellectual credit goes to my sister. I made Grilled Steak with Black Beans and Chimichurri Sauce while we were visiting her a few weeks ago, and she suggested doing steak and eggs for brunch later in the weekend. You know how much I love using leftovers to make a whole new meal, so I was on board with this plan. This was so delicious that I have been making extra chimichurri sauce without bothering with the steak and black beans, just so I can make chimichurri eggs. Cooking the sauce brings out subtle differences in the flavors, and the rich green color adds a lot of visual interest to a simple egg dish. Continue reading