It Begins Today! ‘In the Kitchen’ Review and GIVEAWAY!

I’m so excited to have my first official giveaway! Especially since I get to give away something about which I’m so excited.

Kate Tietje’s In the Kitchen – Real Food Basics is a must-have, for both beginning and experienced Real Foodies. The first section explains the hows and whys, and is understandable and persuasive. (Hm… it would make a great gift for those friends and family members who can’t seem to be convinced of the need for a Real Food lifestyle!) The best thing is, it teaches you to make REAL, recognizable foods. Do you think you’ll have trouble convincing your kids to try pizza, ice cream or french fries? Of course not! And you can rest easy knowing that having prepared them yourself with Kate’s easy-to-follow recipes, you’re actually giving them healthy, nourishing food. Sounds like a win-win to me.

Just in case you’re not tempted yet, I’m going to give you a sneak peek at some of her fabulous recipes, and give you the verdict of my family, including the kids. Today I’ll share Kate’s Cheese Sauce. What impressed me most is that it was so easy! I’ve made many cheese sauces in my day (healthy and… not) and I have never been thrilled with the results – neither the texture or flavor. It’s not a complicated idea (it’s a roux and cheese, right?) but I never had the perfect mix – until now!

Here it is over steamed broccoli. Yum.

*2 Tbsp. butter
*1 Tbsp. arrowroot powder (see note below)
*1 cup raw whole milk
*1/2 tsp. sea salt
*1/2 cup raw cheddar cheese
*1/2 cup raw Romano cheese

Melt the butter in a medium saucepan. Mix the milk and arrowroot powder in a measuring cup and add to the butter. Stir and cook on medium for just a minute. Remove from heat and add the cheeses, finely shredded, and the salt. Place briefly back on the heat and cook and stir until cheeses are melted and mixture is slightly thickened. Serves 2.

Prep time: 5 min., Cook time: 10 min.

Serving Suggestion: Serve over broccoli or fries, or add jalapeno and serve with organic corn chips.

Note on the arrowroot powder: One of the great things about In the Kitchen is that it uses ingredients that most of us will have in our kitchens. Arrowroot is something you may not have heard of if you’re not a big cook. It thickens better than corn starch, and freezes better as well. Although I included a link to a bunch on, it is available in many grocery stores. (I get the Bob’s Red Mill brand at Wegman’s. Sometimes you need to look in the gluten free aisle.)

Another great thing about Kate’s recipes: They are so forgiving! As you will see this week, I have a fabulous habit of not making sure I have all the right ingredients, or enough time, before I begin cooking. I could not screw up her recipes, though! With this particular recipe, I was only missing raw Romano cheese, but I subbed some Locatelli Romano and it worked out wonderfully. (We don’t have to be perfect, right? Click here and here if you need a pep-talk.)

So, how easy did that sound? And since it was so delicious with broccoli, I can only imagine how good it will be with fries (for which, by the way, I will be sharing Kate’s recipe, but I’m going to make you wait for it. So stick with me this week!). I’m hoping you can see the fabulous consistency in the picture below.

So, you can probably tell that I loved the sauce. But I am not a tough critic compared to a very honest four year-old. So I made this for lunch for Abigail to get her opinion. It was, and I quote:

“Mommy this broccoli is the goodest thing ever!”
(Note to self, step up the grammar lessons.)

She loved it. She then asked me to drizzle it over her sweet bologna, too. For us, this recipe fed both of us at lunch (and we ate quite a bit) and I had about half leftover to freeze.

As if this isn’t enough reason to get your clicker finger ready to purchase In the Kitchen – Real Food Basics, I’ll be sharing tempting recipes all week. AND THEN I’M GOING TO GIVE ONE AWAY FOR FREE! Here’s how it will work. You get one entry for each of the things you do below:

1) Become a subscriber to this blog and leave a comment below letting me know (do this also if you already subscribe).

2) Visit Kate’s blog at and become a subscriber and leave a comment below and let me know.

3) Read my reviews every day this week for ways to receive more entries!

I’ll announce the winner on Monday, as well as provide a coupon code for those who don’t win. I can’t wait to share with you tomorrow!

This post was linked to Monday Mania at


32 responses to this post.

  1. Posted by Corrie on November 8, 2010 at 11:42 am

    Just a note – they have Bob’s Red Mill Arrowroot at Whole Foods as well. And now a question – can you use it interchangeably with corn starch?


    • They can be used interchangeably as to amounts (1 Tbsp. = 1 Tbsp.). Arrowroot is preferable because it works at a lower temperature, is tasteless (so better in mild sauces) and can be frozen (sauces with cornstarch are gross when frozen and thawed). If you were to use cornstarch, make sure it is organic as almost all corn products are made from GMO corn.


  2. Posted by Corrie on November 8, 2010 at 11:46 am

    oh, and i’m a subscriber. 🙂


  3. Posted by Carolyn on November 8, 2010 at 1:02 pm

    I am a subscriber.


  4. Posted by Laura on November 8, 2010 at 2:18 pm

    Excited subscriber = think I should be the winner since is my bday and all. Shall have to get Tom onto making you raw romano. He did a raw Haloumi once that turned out quite nicely…


    • Yahoo, birthday girl! Thanks for your support and I really need that cheese ASAP. Mmmmmm. (Is Haloumi a hard cheese?)


      • Posted by Laura on November 10, 2010 at 1:48 pm

        Haloumi is not hard in the traditional cheese definition (like aged) but is hard in texture. Sort of like a feta in that it is dense like that. Good cheese for grilling.

  5. Posted by Katie on November 8, 2010 at 2:47 pm

    I subscribed!


  6. Posted by Katie on November 8, 2010 at 2:47 pm

    I also subscribe to Kate’s blog.


  7. Posted by Jackie on November 8, 2010 at 4:13 pm

    I didn’t realize you wrote a blog! I’m enjoying reading your posts and it’s giving me some great ideas! I’m always searching for better, healthier ideas and how to slowly incorporate them in my diet. The change is definitely a difficult one to make all at once but I’m slowly moving in the right direction. I was introduced to coconut oil a few months ago and other natural foods……everytime I run out of something I always go the natural route to replace it now!


    • Thanks so much, Jackie! You are doing it the exact right way. I tend to be all or nothing but it makes me burn out and drives everyone crazy. So I’m trying to slow down myself, but I feel like the things I’ve learned so far are helpful to others. SO glad you are enjoying the blog, thanks for subscribing and good luck ;)!


  8. Love your blog – I subscribed!


  9. I also subscribe to Modern Alternative Mama’s blog


  10. Posted by janice on November 9, 2010 at 12:49 am

    I subscribed to your blog!


  11. Posted by janice on November 9, 2010 at 12:52 am

    I also subscribed to Kate’s blog at Modern Alternative Mama


  12. I subscribed!


  13. Posted by Bridie on November 9, 2010 at 4:18 pm

    I subscribed to your blog
    I subscribed to Kates blog


  14. Posted by Jennifer on November 10, 2010 at 2:33 am

    Yay – Found you via Healthy Home Economist and I’m loving the blog. I’ve subscribed to you via Google Reader. 🙂


  15. Posted by Jennifer on November 10, 2010 at 2:35 am

    Subscribed to Kate’s blog too! So many great blogs I’m finding…when will I ever find time to make all this wonderful food??? 😉


  16. Posted by noelle on November 10, 2010 at 8:28 am

    i’m subscribed! can’t wait to try the new receipes.


  17. Posted by Tcasper on November 11, 2010 at 9:36 pm

    Love the blog! I am a subscriber!


  18. Posted by Angela on November 13, 2010 at 9:36 am

    Loving the blog! I subscribed.


  19. Posted by noelle on December 7, 2010 at 8:24 pm

    i just made this- yum! i used raw cheddar, and a bit of heavy cream with whole milk. i was sad when my broccoli was gone- can i just drink it straight? 🙂


  20. Posted by Sharon on January 22, 2011 at 12:29 am

    I made the cheese sauce tonight and it was wonderful. I also have tried different recipes and was never satisfied. This is the one that I’ll stick with from now on. Thank you.


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