About the Author

Rita Heikenfeld

Starting with the most important, I'm a wife, mom, grandma, aunt and sister to a very large family. My own family includes husband Frank, 3 grown sons and, to date, 11 grandchildren. We live on a little patch of heaven outside of Batavia, Ohio where we raise produce and herbs, and chickens for eggs. We heat with wood that we gather. Professionally, I've had numerous "careers". I'm an herbalist, educator, media personality, speaker, journalist and author. I've published books on kids & adults nutrition, gifts from the kitchen and garden, and herbs. My website abouteating.com reaches people who share their tips, thoughts, recipes and memories. My philosophy is simple. I have a deep faith and believe in the law of abundance: share your talents, encourage others. I love writing for the Countryside group and it's fun to see so many like-minded folks sharing my vision!

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Articles by Rita Heikenfeld

Chicken Shawarma

July 23, 2021 · Rita Heikenfeld · Eggs & Meat

Shawarma is a Mediterranean and Middle-Eastern dish traditionally made with chicken or lamb. Chefs cut meat into thin slices and stack them on a large skewer, then slow-roast them before slicing off pieces to eat with
flatbread and sauces. Modern shawarma can also be made with beef or turkey.

Tips for Freezing Eggs

July 18, 2021 · Rita Heikenfeld · Eggs & Meat

When you have an abundance, do you need ideas regarding what to do with lots of eggs? Here are some tips for freezing eggs to use when the hens stop laying.

Chicken Cutlets: Florentine and Marmalade

June 8, 2021 · Rita Heikenfeld · Eggs & Meat

Like many of you, chicken is a standby in our meal rotation. Lately, I’ve been using chicken cutlets instead of whole breast halves.

Shirred Eggs

April 5, 2021 · Rita Heikenfeld · Eggs & Meat

It was a question that jolted me back to my culinary past. Had I ever made shirred eggs? Yes, but back a decade or so ago.

Brunch Egg Casserole

February 26, 2021 · Rita Heikenfeld · Eggs & Meat

Without even looking at the calendar, I can tell it’s spring here on my little patch of heaven. The redbud and dogwood trees are in flower in soft shades of pink and white.

Chicken Satay and Pad Thai

December 28, 2020 · Rita Heikenfeld · Eggs & Meat

Both satays and pad Thais use fresh, lively ingredients. Historically, refrigeration was not available; thus, the main reason the food is so fresh!

Crème Brûlée 101

December 21, 2020 · Rita Heikenfeld · Eggs & Meat

Crème brûlée with burnt sugar “crust.” Don’t let the fancy name fool you. Learning how to make crème brûlée is surprisingly easy.

Whole Roasted Duck Recipe

November 9, 2020 · Rita Heikenfeld · Eggs & Meat

If the idea of preparing a roasted duck recipe makes you nervous, you’re not alone. The first time I roasted a duck was in a class on Shaker cooking and I was one anxious cook.

Shakshuka

October 22, 2020 · Rita Heikenfeld · Eggs & Meat

Shakshuka is a much-loved specialty for Hanukkah, as well. Make it mild tasting, spicy, or bitingly hot — you choose!

Crêpes!

October 18, 2020 · Rita Heikenfeld · Eggs & Meat

I can tell you honestly that no special crêpe pan is required, and you can whip up a batch of crêpes with ingredients you most likely have on hand. Crêpes are so versatile and take to a variety of fillings. From savory to sweet, crêpes fill the bill.