Archive for the ‘ Recipe ’ Category
Snickerdoodles
I love snickerdoodles, but I struggle with the fact that every recipe I’ve ever liked uses shortening. I’ve decided that I need to get over my aversion to Crisco, accept that I only do this once a year, and just plow ahead. Ingredients 1 cup shortening 1 1/2 cups granulated sugar 2 eggs 2 3/4 […] Read More
Oatmeal Bar Cookies
This is my variation on the classic Quaker oatmeal cookie. I make it as a bar because it’s easier to bake one batch than shuffle trays in and out of the oven. This year, the Tiny Kitchen Assistant and I, unable to decide whether to go with Cranberry White Chocolate or Dark Chocolate Macadamia, opted […] Read More
Chewy Mint Chocolate Chip Cookies
Those who know my Tiny Kitchen Assistant know of his love of all things mint chocolate, from the mint chocolate chip muffins that he came up with as a preschooler to the bright green ice cream from Marianne’s in Santa Cruz. So when he said, “Hey, I have an idea for a really good cookie!” […] Read More
“Why Not Make Chicken Soup” Soup
The other night, after finishing with our store-bought rotisserie chicken, my husband decided to take the carcass, toss it in our large stock pot, cover it with water and simmer. I steered clear of this process, what with being kind of squeamish about meat that resembles its original critter, so I didn’t realize that the […] Read More
The Turkey
I know that people swear by all kinds of turkey cooking methods, but this is the only method I’ve ever used and it works beautifully. I don’t stuff my turkeys. I don’t baste. I don’t put anything under the skin. And in spite of all of the anecdotal evidence that says that my turkey should […] Read More
Sage Gravy
It seems sort of counterintuitive to give the gravy recipe before the turkey recipe, but it will make more sense next week when you pair this recipe with the turkey. Trust me. Ingredients 2 onions, sliced 1 Tbsp unsalted butter Kosher salt 32 ounces chicken broth or stock Gizzards and other turkey organs that I […] Read More
Glazed Carrots
It’s November again, kids, and that means that this month’s recipes will all revolve around Thanksgiving. Today’s recipe: glazed carrots, another Alton Brown recipe from Food Network. I love this one, and honestly don’t know why I don’t make them more often throughout the year. Ingredients 1 pound carrots (approximately 7 medium), peeled and cut […] Read More
Seasonal Eats: November
The Tiny Kitchen Assistant loves pomegranate. Of course he does. Why wouldn’t he love a fruit that’s a complete pain to prepare? But things have gotten so much easier — and my clothes are much less spattered with red juice blotches — since I discovered the underwater seed removal method. Believe me when I tell […] Read More
Homemade Fancy Pizza
Back in May, I attended a conference in Sacramento, California. Pizza Rock was one of the few restaurants open downtown on a Sunday night. I love pizza, but most made in California tend to be what we call “dumpster pizza:” a boatload of toppings hiding low-quality sauce and crust. Not so here. I shared the […] Read More
Lazy Slow Cooker Cacciatore
My mother didn’t like to cook, in spite of the fact that she did it six days a week. While I long ago abandoned such childhood specialties as elbow macaroni coated in melted Velveeta, there’s one quickie meal that I’ve returned to: lazy cacciatore. “Real” cacciatore has all kinds of ingredients, including mushrooms, wine and […] Read More
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