I usually put in a dozen or more tomatoes, with the stems cut off and then cut in half or quarters. A couple of onions cut in quarters. Garlic cloves (the more the merrier but probably 6 or 7). Small carrots or cut up large carrots […]
Julie's Latest Posts
Tuna Tartare Salad
Seared sesame tuna over a garlic seasoned cauliflower mash, sautéed veggies and arugula. Cook the cauliflower mash and keep warm. Sauté the veggies and set aside. Sear the tuna following the directions. You can use the same pan as the one used for the veggies. […]
Kimchi Basics
Homemade sealed kimchi lasts 3 to 6 months for optimal peak flavor and crunch, although it remains safe to eat for up to 12 months or longer if remains sealed and refrigerated. Once opened and continue to be stored in the refrigerator, it is perfectly […]
Quick Pork Sliders
When we smoke pork tenderloins, I either cut it into big chunks or slice with our meat slicer then freeze. Between the FoodSaver sealer & freezer bags and the Chef’s Choice Premium Meat Slicer, we’re in great shape for quick easy snacks or a light […]
Ciabatta Bread
This is a favorite to make with my granddaughters. They love stretching the dough. They call it “slime bread”. But there’s nothing slimy about the end result! Serve it sliced with bruschetta or just plain ol’ butter. Be sure to use a bread knife when […]
Donate
Enjoying Foodie Julie Iowa? You can support Julie on Venmo by scanning the QR code below.
