Archive for the ‘ Recipe ’ Category
Bratwurst and Quick Kraut
Quick Sauerkraut I stumbled across a new farmer’s market, and at that market they had handmade bratwurst. There’s no easier way to win the heart of my carnivorous husband and son, so I bought a package, not entirely sure about how I was going to cook it. I spent a bit of quality time with […] Read More
What’s in Season? November
We’re heading into comfort food season, and that’s definitely evident at the market. The month’s menu shifts from the last truly fresh salads of the season into roasted squash, potato dishes, and the rich, earthy favors of mushrooms. Vegetables Pumpkins Winter squash Yellow squash Sweet potatoes Broccoli Mushrooms Spinach Fruit Apples Cranberries Grapes Oranges Tangerines […] Read More
Broiled Yellow Squash
Squash and zucchini are plentiful, but ideas for what to do with them tend to elude me. Last weekend, my farmer’s market was practically giving away beautiful yellow squash. I decided to just throw something together and came up with this recipe. Broiling can be dangerous; I’ve burned more than my share of food over […] Read More
Learning to Cook
Because I post recipes online, it seems only natural to assume that I learned how to cook by watching my mother and my grandmother. Wrong. While both cooked, neither one of them was a particularly stellar chef. My grandmother, for example, didn’t have any spices in the house, including salt and pepper. My mother had […] Read More
Pasta Rustica
It’s been years since I last made this recipe, but I stumbled across it while looking for something to do with the onslaught of fresh tomatoes coming from my garden. I’ve made some modifications to the original, not the least of which involves substituting cherry tomatoes for the original romas. The meal looks best when […] Read More
Cabbage Salad with Ginger Vinaigrette
This is an easy side dish that works well when served with pork tenderloin or chicken marinated in teriyaki sauce. It’s an easy and unexpectedly light side dish as the season starts leaning towards heavier meals. The salad is slightly less crisp, but more flavorful after a night in the fridge. Ingredients 3/4 cup rice […] Read More
Brazilian Beer Chicken
This recipe from grilling guru Steven Raichlen not only works well for an overnight marinade, but freezes well in the marinade for later use, perfect for once a month cooking (OAMC) enthusiasts. If you’re planning to freeze some, I suggest that you double or even triple the recipe; it’s not much more work, and you’ll […] Read More
Tiny Kitchen Tip: Lemons
“When you want to get lots of juice out of the lemon, roll it back and forth until you make all the juice come loose. Then, when you cut it open… Boom! Lots of juice!” –> Tiny Kitchen Assistant Read More
Inundated With Herbs
It’s that time of year where the herb garden has grown out of control and threatens to swallow the house. The only way to keep up with the growth — or beat the frost, in some climates — is by making sauces and pestos that can be frozen for later use. I freeze them overnight […] Read More
What’s in Season? October
The market starts to get quiet this time of year. The berry and stone fruit vendors are gone. The quick perishables of summer are giving way to the longer-lasting root vegetables and squash that will carry us through the winter. I am a terrible sucker for cranberry sauce. This is the time of year where […] Read More
Cooking
Fitness
Health