Parchment Paper Folding Technique

Ok, so you’re thinking, cooking with parchment paper packets has to require some trick, or amazing origami moves. It doesn’t! It’s easier than you could have imagined. Here’s how to start.  The size of parchment you need will depend on whether you’re cooking an individual portion or a family style portion. I find that an … Read more

Pork Tenderloin with Sauerkraut and Apples

I’m definitely in my cozy winter cooking mode and craving warm, comforting dishes. This cooked up quickly for a great weeknight dinner. I heated up a loaf of bread and cooked some carrots and dinner was done. 1 1lb pork tenderloin, cut into 8 pieces 1 cup sauerkraut sage 1 apple, cored and cut into … Read more

Eat Your Brussels Sprouts

I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft … Read more

Parslied Halibut

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more

Blog Tour

Posted by Brette in Books

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops. The Boston Food Swap Reel Life with Jane Imperf3ct Moms Champion of My Heart Frisco Kids I’ll … Read more

Rapini with Tuna, Chickpeas and Sundried Tomatoes

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like. Half bunch of rapini 1 can tuna in water, undrained … Read more

Salmon with Broccoli and Artichoke Hearts

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more

Kale and Ricotta in a Parchment Bag

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end. I decided to try a new recipe for kale (serves 4) 3 cups packed kale leaves salt … Read more

Giveaway! The Parchment Paper Cookbook

To celebrate the publication of my new book, The Parchment Paper Cookbook, I’m giving away a copy. To enter, leave a comment on this post. You must enter by midnight ET on Wednesday October 26. I’ll randomly and blindly select the winner by random number drawing (numbers assigned in order of comments here). Sorry, offer … Read more

Root Veggie Tian

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. … Read more