I am, by most standards, what many would call a “foodie” (even though I’m not a huge fan of the term.) And while it’s true that these days you’ll find us on our date nights at some of the Twin Cities’ best restaurants, the food I ate growing up was quite humble. Many of our family meals contained cans of condensed soup, Ritz crackers, and boxed potato products. I avoid most processed ingredients like those now, but I still find the flavors of my childhood to be very comforting. Enter: this beef and cauliflower rice skillet.
I made these bars last year. I photographed them. I edited the photos. I even started a post. But then it took me too long and rhubarb season was over, so I thought I’d sit on this recipe for a long year so I could share it when the time was right.
Now is the time.
I don’t grow rhubarb in our garden (yet.) But my grandma does, and so sometimes we get some from her garden, and sometimes we pick some up at the farmer’s market. But I don’t actually have that many recipes for rhubarb, so I searched through my grandma’s recipes and found this lovely.
Right around the time that fall hits, it seems our tastes change. We long for those comforting foods– you know, the ones with all the butter and cream? Haha. And also the ones filled with warm spices.
These gingersnaps from my grandma’s recipe box fit the bill perfectly. In my family, these have always been called “gingersnaps,” but the truth is that there isn’t anything “snappy” about these cookies. These are soft and chewy and filled with molasses. They’re just plain delicious. A cookie by any other name, right?
In case you’ve been living under a rock, (or, you know, living in another country where they inexplicably don’t care about American football) this Sunday is the Super Bowl. So that means football, new commercials, half-time show featuring Beyoncé, and food.
I can’t believe that I’ve yet to share this recipe with you in the 2+ years I’ve been blogging.
This is one of my Grandma’s Recipes, and it’s awesome. My Grandma calls them “Hash Brown Baked Potatoes” but around here, and at church potlucks, we just call them “cheesy potatoes.” (more…)