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Strengthening Lives through Cooking and Baking

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 Crisp-crust pizza with mushrooms, roasted peppers, pancetta, cheese and egg. Oh baby...  Pueblano chilies, roasted, peeled, seeded and stuffed with "quick" refried beans: 1 lg can pinto beans, drained (reserve liquid). Sauté minced yellow onion, garlic, seeded and chopped jalapeño peppers until starting to turn golden. Stir in drained beans. Cook, over medium-low heat, mashing everything together, adding more and more bean liquid (as it evaporates), until beans and vegetables are pretty homogenous and very creamy ( don't be afraid to use all the bean liquidate) -add salt and pepper to taste (beans should be well-seasoned). To assemble: slit peppers on one side and use a paring knife to carefully cut out and remove seed cavity. Fill hollowed peppers with the bean-vegetable mixture and place in greased baking dish and top with shredded cheese (Monterey Jack or- I used Muenster because I didn't have the other). Cover with foil. To bake: bake in a preheated 375f oven, covered, 15 minutes. Uncover and bake until cheese is melted and light golden. SO GOOD!!! #incrediblefood
 Just harvested. Garlic. Needs to go into the basement for several weeks to cure (dry).  Artichokes, baked with garlicky crumbs, Parmesan and some broth.

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Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
Designed for real-life cooking, this Apron is just the thing for keeping everything a busy, 21st-century multi-tasking cook needs within reach at all times.
I Love to Cook: A Lauren Groveman Kitchen Cookbook
Bring back the joy of cooking with Lauren's acclaimed second cookbook.
Lauren Groveman's Kitchen Cookbook
Makes homemade meals possible again with a comprehensive, inspiring book that reinvents cooking as a relaxing, creative, fulfilling activity for even the busiest people.

August 4, 2009 • Comments (1)
Custom-made caring.

I’m sorry I haven’t posted a blog in a few weeks. I’ve been SO busy cooking and baking! …The kids are all home from school coming and going and their friends, too, have been in and out. It’s been amazing and, I must say, pretty exhausting (especially when added to my work). But having the kids around is such a gift. And, cooking my children’s favorites (as well as their friend’s favorites) has always been my way to convey my understanding of what makes them happy on the inside. (Of course, I’m no dope…I also know that doing this is great way to… continue reading
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