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Elizabeth Ries

@elizries

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Grow it, cook it & eat it. Repeat.
TCL story ideas: [email protected]
Podcast: @besttothenest
Social collab/speaking: [email protected]

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Tuesday on Twin Cities Live we welcomed news anchor @carlyberglundtv from @abc6news back to the Twin Cities Live Studio!
If you didn’t know - Carly was once a Minnesota Live and Twin Cities Live Intern and we love her dearly! 🩵
Watch Carly on ABC 6 News Morning on KAAL-TV. by @elizries

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2 hours ago

Have you seen the trend where you have to cut the fruit to create two equal halves? Ben and Elizabeth gave it a try today on Twin Cities Live! by @elizries

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3 hours ago

👀 Have you spotted Jake, @mr_announcerguy and @elizries at the dealership or on your TV screen? 📺

Well, stay tuned! Our next Mauer Nice segments are bringing some pretty cool colors to the spotlight.
Catch us Thursdays from 3:30–4 PM on @twincitieslive 💚

#MauerNice #TwinCitiesLive #Chevrolet #ComingSoon by @elizries

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a day ago

Twin Cities Live host Elizabeth Ries has been on a serious egg bake kick lately, whipping them up every single week and sharing the delicious results on social media. Now she’s finally bringing her go-to method to Minnesota Live so everyone can get in on the fun.

Sweet Potato, Sausage & Feta Egg Bake

Gather this:

1 tbsp olive oil
2 large sweet potatoes, peeled and chopped (enough to cover one half sheet pan)
1 lb turkey breakfast sausage (I like Ferndale Market)
1 cup crumbled feta cheese
6 eggs
3/4 cup Greek yogurt (cottage cheese also works!)
salt and pepper
Do this:

Preheat the oven to 400 degrees. Spread the sweet potatoes on a half sheet pan (I line mine with parchment paper) and toss in olive oil. Season with salt and pepper. Roast until tender and beginning to brown – about 25 minutes. Set aside to cool and turn the oven down to 375 degrees.

In the meantime, cook the sausage in a large skillet over medium heat until browned and cooked through. Set aside to cool.

Grease a baking dish (I use ghee). I use an 8×10 dish – a 9×13 works great too, you’ll just have thinner slices.

Crack the eggs into a blender and add the yogurt. Season with salt and pepper. Blend on high until combined (you can also usea n immersion blender or a whisk for this task).

Put the potatoes, sausage and feta into the baking dish and toss lightly to combine. Pour the egg mixture over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the center is just set. Let cool for at least 5 minutes before slicing and serving. by @elizries

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3 days ago

Wednesday on Twin Cities Live: Elizabeth and her sister Jenny prepared their favorite chicken noodle soup recipe from @thedefineddish !

Herbed Chicken Noodle Soup
PREP TIME: 15 min | COOK TIME: 25 min | SERVES: 4–6

Ingredients:
• 2 Tbsp. extra virgin olive oil
• 2 cups diced carrots (from about 1 large carrot)
• 1½ cups diced celery (from about 3 stalks)
• 1½ cups diced yellow onion (from about 1 large onion)
• 4 cloves garlic, minced
• 1 tsp. kosher salt, plus more to taste
• ½ tsp. freshly ground black pepper, plus more to taste
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 5 sprigs fresh thyme
• 2 bay leaves
• ¼ tsp. ground turmeric
• ½ tsp. ground ginger
• ¼ tsp. paprika
• 8 cups low-sodium chicken bone broth
• 1 cup dried ditalini pasta
• 2 cups cooked chopped chicken (rotisserie works great)
• 2 Tbsp. freshly squeezed lemon juice (from about ½ lemon)

Directions:
1. Heat oil in a large pot or Dutch oven over medium heat. When shimmering, add carrots, celery, onion, garlic, salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes.
2. Add rosemary, sage, thyme, bay leaves, turmeric, ginger and paprika. Stir and cook for 2 more minutes.
3. Pour in broth, increase heat to medium-high and bring to a boil.
4. Reduce to a simmer and add ditalini pasta and chicken. Stir to combine and cook uncovered, stirring occasionally, until pasta is al dente, about 15 minutes.
5. Using tongs, remove bay leaves and herb sprigs. Stir in lemon juice, taste and season with additional salt and pepper as needed. Serve and enjoy. by @elizries

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5 days ago

In this week’s episode - we talk with the incredible Cher Willems about the new “Elephant & Piggie Cookbook” that she wrote with her husband Mo. @mo.willems.workshop There are so many golden moments in this conversation - but we LOVED this idea of doodling at the dinner table. 🖼️ by @elizries

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6 days ago

Sweet Potato, Sausage & Feta Egg Bake

For the past few months, I've been making some sort of egg bake just about every weekend. They are delicious warm or room temperature, make a weekend morning feel special and also are great for meal prepping as the slices reheat beautifully on busy weekday mornings. I've done versions with ham, gruyere and mushrooms, several varieties of frittata and I love using stale bread…...

https://hometohomestead.com/2026/10/07/sweet-potato-sausage-feta-egg-bake/ by @elizries

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6 days ago

The Twin Cities Live Book Club has chosen their latest read! They’ll meet to chat about Buried in the Woods Below, by Minnesota Author, Daniel G. Miller on Thursday November 19th! They’ll be live on our Facebook page at 10:30am! Happy Fall Reading!! by @elizries

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6 days ago

My heart is still so happy after this incredible event a couple of weeks ago - Laura & Behzad invited me to their @toxyfree house in Stillwater to help connect a group incredible artisans, farmers, makers and health advocates and show how we can all bring beautiful, functional, health promoting food + products into our homes. 🏠

It was such an honor to be part of sharing their stories!

@diynaturalhome for incredible mattresses + pillows (we even stuffed our own to take home - it’s my favorite pillow EVER!)

@woodartandsoul for stunning cutting boards (I use mine very day!)

@strongheartfarms growing beautiful vegetables

@thesaltyhenfarm & @grass.farmer are producing regeneratively raised meats (always in my freezer!)

@dreamwalkerzai for super chic circadian lighting glasses and other healthy lighting products

@sarahbuerkley created the gorgeous floral displays with locally grown, chemical-free blooms

Give all of them a follow and connect with them directly to support their work - they are changing the world! And of course @toxyfree - my favorite little shop in Stillwater. ❤️ (many of us wearing @herdwear of course! 🥰) by @elizries

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8 days ago

This week on Minnesota Live: Elizabeth joined us live from her Minneapolis kitchen to share her roasted tomato soup recipe!

Here’s what she does!

In a dutch oven or pot (avoid stainless steel or cast iron when cooking with tomatoes), heat a couple of tablespoons of olive oil
Add some chopped carrots, onion and celery (this doesn’t have to be a tiny chop as you’ll puree it all later)
Season with salt and pepper and cook about 3-4 minutes
Add the roasted tomatoes and stir to combine
Add enough chicken broth to just cover the vegetables – if you’re a little short, add water
Simmer for about 10-15 minutes
Transfer to a high speed blender and blend until smooth or use an immersion blender for a more textured soup
Return the soup to the pot, add a splash of heavy cream and keep on a low heat for about 5 more minutes.
For this batch I used the following measurements:

2 small carrots, chopped
1 stalk of celery, chopped
1/2 cup of chopped yellow onion
3 cups roasted tomatoes with herbs and garlic)
2 cups chicken broth
1/4 cup heavy cream
These amounts resulted in about 40 ounces of soup. You can adjust the measurements according to what you have – I find that it’s helpful to start with whatever your “main” soup ingredient is (in this case – the tomatoes) and then prepare 1/3 of the amount of the “main” in mirepoix.

For example – I used 3 cups of the tomatoes here. One-third of 3 cups is 1 cup – so I prepped 1 cup carrot/celery/onion. The broth just needs to cover the veg and then you measure the cream with your heart, of course. by @elizries

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10 days ago

A mix tape I made in 1998. 🎶 What a fascinating collection of songs (a little Partridge Family?!) 🎼 If only I had a tape player!! by @elizries

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12 days ago

True crime is all the rage, and I featured three different stories on @twincitieslive I shared my interviews and review for “Unabomber” with Jacob Tremblay and Shailene Woodley, and then gave my reviews of “Primetime” and “Maternal Instinct” #Unabomber #Primetime #maternalinstinct #truecrime @elizries @chrislongkstp @kstptv @mncritics by @elizries

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12 days ago