butter — Recipes & Nutrition

Potato Leek Soup

This is an incredibly simple soup, but it tastes like you've been cooking it for hours. Truth is, you can make it from start to finish in less than an hour, so it makes a great weeknight meal. The most time consuming part of it is cleaning and chopping the leeks. People often tell me that they are intimidated by leeks and don't know what to do with them. Well, here is your answer! The easiest way to prep them is to chop off most of the green tops, slice them down the middle and rinse them well under cold water in the sink (save the green tops for your next Vegetable Mineral Broth).

Main course, Recipes, Soups, VegetablesKristin LawlessNovember 16, 2010broth, butter, healthy, leeks, Nutrition, potatoes, soup, Vegetables, Yukon GoldComment

Onion & Gruyere Quiche

I love quiche and this one was especially delicious. The gruyere and carmelized onions add a great depth of flavor and the buttery, spelt crust was amazing. Serve with a simple green salad for a healthy and satisfying dinner.

Eggs, Main course, RecipesKristin LawlessOctober 5, 2010butter, cheese, dinner, eggs, healthy, onions, quiche, spelt, spelt flour, spinachComment

Blueberry Cobbler Bars

I wanted to make fresh blueberry cobbler but I also wanted it to be eaten at a potluck — so it had to be portable and it had to be easily cut and eaten without much mess — so I created these bars. First I decided to make blueberry jam (rather than just baking the fruit as you would with a traditional cobbler) which is what held the bars together. I made the jam from fresh blueberries and chilled it overnight, then I made the cobbler in the morning. I count these as another success in my quest to tweak all of my favorite recipes so as not to need any refined sugar or white flour.

Baked Goods, RecipesKristin LawlessJuly 27, 2010blueberries, butter, cobbler, oats, spelt, walnutsComment

Rustic Zucchini Galette

This recipe is adapted from one recently posted on smitten kitchen — very barely adapted. It is so delicious though, that I had to post it here. Naturally, I changed the white flour out for spelt flour and I made a few other minor tweaks — other than that, it's the same. I'm calling it rustic, because it doesn't look nearly as pretty as Deb's does, but no matter, it tastes divine. Although the instructions look a bit complex, do not be intimidated! This does involve several steps, but it's actually quite easy and well, well worth it. The pastry shell itself is so light and flaky even using the spelt flour — and the nuttiness of the spelt compliments the ricotta cheese, garlic and basil beautifully.

Baked Goods, Main course, Recipes, Parents and ChildrenKristin LawlessJuly 16, 2010basil, butter, cheese, galette, mozzarella, pastry, savory, spelt flour, zucchiniComment

"Heavenly" Quiche

This quiche is healthy and delicious — a recent eater called it "heavenly." The hardest part is making the crust, which is actually very easy. For the crust I used a combination of buckwheat and spelt flours, which was a nice flavor combination with the shiitake mushrooms, spinach, egg and parmesan in the filling. Quiche makes a hearty dinner served with a green salad and is equally great for brunch.

Breakfast, Eggs, Main course, RecipesKristin LawlessJanuary 7, 2010Breakfast, Buckwheat, butter, eggs, green onions, healthy, organic, quiche, shiitake mushrooms, spelt, spinachComment

It's Butter. Believe It.

For starters, the more butter you use, the less vegetable oils you'll use. In addition, butter and animal fats have been used by humans for millennia and have helped us thrive and be healthy. Processed vegetable oils, on the other hand, are a relatively new addition to our diet.