Posts by Rachel Schultz

HAPPILY HOMEMADE RELEASE DAY!

February 14, 2017

Today I started thinking backward to remember how long we have been working on this book. I got the very first email from my publisher in February or March of 2015, so that is almost exactly two years for Happily Homemade from start to finish. I put a lot into the book! I hope you see that in the photography and recipes when you flip through and try cooking something of your own. There are lots of ways to show people love, of course, but one of them is providing for those simple, reoccurring needs – like a warm meal after a long day.

I wrote this book because making good food is one of my favorite ways to care for my people.

Happily Homemade has 100 recipes, including breakfasts, snacks, appetizers, entrees, sides, sauces, seasonings, and (DEFINITELY) desserts. There are lots of takes on classics that mix it up with a new or unique flavor combination. Like most wives and moms, I just shop at a big, regular grocery store, so all the ingredients in any of the recipes are ones that can be easily found, or you may already have in your pantry.

Pictured above are a Plum Caprese Stuffed Porkloin, Beet & Kale Lasagna Roll Ups, Doughnut Milkshake, and Mushroom Braciole. Just a few of my other favorites in the book you should earmark to try first are the Pumpkin & Pecan Baked Oatmeal, my favorite Chicken Noodle Soup, Apple Mac & Gouda, Broccoli & Cauliflower Tots, and Peanut Butter & Banana Cake.

PRE-ORDERING HAPPILY HOMEMADE

November 17, 2016

Rachel Schultz

During the many months I was working on the cookbook without really being able to have interaction or feedback with anyone on it, I so looked forward to when I could share it with you. At the time it seemed very far away, but now that Happily Homemade is available for pre-order we are a significant step closer to it being in everyone’s hands to look at, touch, read, and of course, cook something for dinner. One piece that was important to me in writing this book was making sure every recipe included ingredients anyone could find at their basic grocery store and that would come together for an inventive and seriously good meal.

Another thing I love for cookbooks to have (and Happily Homemade does!) is a photo to go along with every recipe.

The best news about pre-ordering is you receive some fun exclusives!

Once you pre-order, you get access to:

My video cooking tutorial,
A free printable conversion chart for your kitchen,
And a Christmas card printable for gifting Happily Homemade to someone on your shopping list.

Happily Homemade was such a big, fun project for me (and my family!) and I feel delighted to get to show it to you now.

BUTTERNUT SQUASH PITA TOSTADAS

September 8, 2016

Rachel Schultz

Using pita breads in the place of pizza crust has become one of my favorite ways to make personal pizzas in a fast, little mess way. I decided to extend the same substitutionary principle to tostadas and I can confirm pitas make just as yummy bases there too. This are fun if you need a bit of variety in your weeknight dinner cuisine. It is a nice mix up of flavors. (Butternut squash! Greek yogurt sauce!) It feels very summer, but still very fall too – perfect for September.

BUTTERNUT SQUASH PITA TOSTADAS
Serves 6

1 butternut squash, halved
1/2 teaspoon honey
1/2 teaspoon taco seasoning
6 pitas
15 ounces black beans
2 tablespoons lime juice, divided
A dash of salt
1/4 cup greek yogurt
1 avocado, sliced
Cilantro
1/2 pound chicken, cooked and shredded (optional)

Preheat oven to 425 degrees. Place squash face down on a lined baking sheet. Roast for 45 minutes. Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash. Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt. In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.

Assemble tostadas by spreading butternut squash across pita. Top with black beans, avocado, cilantro, shredded chicken (optional), and yogurt sauce.

BUTTERNUT SQUASH PITA TOSTADAS

Author: Rachel Schultz

Ingredients

1 butternut squash, halved
½ teaspoon honey
½ teaspoon taco seasoning

6 pitas
15 ounces black beans
2 tablespoons lime juice, divided
A dash of salt
¼ cup greek yogurt
1 avocado, sliced
Cilantro
½ pound chicken, cooked and shredded (optional)

Instructions

Preheat oven to 425 degrees.
Place squash face down on a lined baking sheet. Roast for 45 minutes.
Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash.
Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt.
In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.
Assemble tostadas by spreading butternut squash across pita.
Top with black beans, avocado, cilantro, shredded chicken (optional), and yogurt sauce.

Adapted from Camille Styles.