Preserved Home: A pitch for using pits and scraps
Laura Woolfrey Macklem
August 6, 2020
Grocery prices are climbing, so turn scraps into savings while adding interesting and healthy items to your pantry.
Preserved Home: The meat of the matter — canning is an economical, tasty option
Laura Woolfrey Macklem
June 3, 2020
Prices are going up on groceries, and with all this talk about a possible meat shortage, people are starting to feel concerned. But what if instead of being worried, you turned stocking up into a delicious, creative adventure — a chance to learn new things while stashing away homemade convenience foods by canning? There is joy in this journey.
Preserved Home: Homemade dip can be answer to ‘fake news’ snacks
Laura Woolfrey Macklem
October 10, 2018
One of my favorite snack recipes is layered Greek dip, which makes a substantial number of servings. Homemade hummus is topped with layers of vegetables, whole Greek yogurt, olives and feta cheese.
Preserved Home: No wonder why one-pot dishes are deliciously easy
Laura Woolfrey Macklem
March 6, 2018
Today’s busy cook is veering away from just quick, to quick and healthy. It’s my opinion the days of the blue and green dinosaur shaped chicken nugget are coming to an end. People want real food.
Preserved Home: Mexican-style rice recipe recalls fond memories of Fidel’s
Laura Woolfrey Macklem
October 19, 2017
It’s possibly nervy thinking I have anything to serve up Southern California’s community in terms of a Mexican rice recipe, but I absolutely do. I might not have an abuela who passed down authentic Mexican recipes, but I grew up in Southern California, and know what good Mexican rice tastes like. The standard for me was set years ago at Carlsbad’s Fidel's Mexican Restaurant. It’s now called Norte, but to some of us, it will always be Fidel’s.
Preserved Home: Dumplings, grits make for old-fashioned deliciousness
Laura Woolfrey Macklem
June 5, 2017
Thumbing through the yellowed recipe cards from years back, I can see glimpses of times gone by — the ingredients, the lingo, and the simplicity. I loved the stains and crinkles on the cards, thinking of busy hands pulling them out of the box, hurrying to get dinner served on time. My grandmother ate poor man’s soup, but there is only a richness in the care, creativity, and even worry people faced, and still face today, about nourishing their families.
Preserved Home: Soup up tomatoes and broccoli to win over doubters
Laura Woolfrey Macklem
February 2, 2017
I like to challenge myself in taking a vegetable my family doesn’t like and making it irresistible, so I decided to take on tomato soup. The result was a creamy, aromatic, tomatoey treat. Even my daughter, who has declared she hates tomatoes, quietly begged with her eyes as I proceeded to warm the last bit of leftovers for myself the next day.
Preserved Home: Spice up pumpkin with this Alfredo recipe
Laura Woolfrey Macklem
October 25, 2016
Fall is my favorite season, so I jumped on the pumpkin wagon. But instead of buying something pumpkin flavored, I wanted to cook something with actual pumpkin — something fresh and creative.
Preserved Home: In a pickle over cucumbers? Try these recipes
Laura Woolfrey Macklem
June 29, 2016
It’s a canning mother’s lament — finding the perfect pickle kids will like. In the past, they have been too sour, too sweet, too soft or too spicy, according to my children. Just giving them the first bite of my pickle experiment is like watching a stressful sporting event. Will they pucker? Will they run for the faucet because of spice? And could this be the one ingestible item they refuse because it’s too sweet?
Preserved Home: Sweeten the season with the tartness of lemon
Laura Woolfrey Macklem
April 19, 2016
I love California’s abundance of citrus. I’ll never forget driving through the back roads of Temecula with the windows down as the fragrance of lemons filled the air. Growing up, my friend Veronica had several orange trees in her Escondido backyard, and it always seemed kind of magical to me.
Preserved Home: Use your noggin and create your own eggnog
Laura Woolfrey Macklem
December 20, 2015
My eggnog drinking experience reminds me of the “Three Bears” story — one is too sweet, one is too rich, and the other one is devoid of any warm notes of spice. Until making eggnog myself, I hadn't found one that was “just right.” The search for a seasonal jug of cheer was difficult, in ...
Preserved Home: Look forward to the holidays by planning ahead
Laura Woolfrey Macklem
November 11, 2015
One of the biggest challenges for the holiday host is spending time with guests while still meeting all the expectations of a holiday meal. And certainly, if you have out-of-town company, you aren’t just preparing one big meal, but several in between for your guests. The stress is enough to take the jingle o...
