I have a kid. That means that every recipe I make either comes with a helper (known as the Tiny Kitchen Assistant) or his alter ego, Captain Distracto, who wants me to play baseball or Legos or do anything other than cook as dinnertime approaches.
Most of the meals are kid-friendly and easy enough to make in 30-45 minutes on a weeknight. The rare, time-consuming “weekend recipes” will be noted accordingly. Believe me, if I can make dinner six nights a week, you can, too.
Where do my recipes come from? Many are things that I’ve made for ages. Some are modifications of a single recipe; I link to or reference the original recipe wherever possible. Others are a strange hybrid of recipes that I find online; if I want to find a good stew recipe, for example, I’ll look at half a dozen and pick and choose the elements and techniques that work best for us.
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Recent Recipes
Cherry Tomato Sauce
Yes, I have four tomato plants, each churning out tomatoes at the rate of 1-2 per day. So why did I buy two pints of cherry tomatoes at the farmer’s market? Partly because of my obsession with tomatoes, and partly because they were only $1 per pint. If they’re going to practically give me tomatoes, […] Read More
Chicken and Stone Fruit Salad
This is a variation on a salad that was served on the specials board at the Nordstrom Cafe last month. It might not be an exact replica — I’ve seen several different “authentic” Nordstrom recipes online, all slightly different — but it’s colorful, flavorful and one of the best main dish salads that I’ve ever […] Read More
What’s in Season? August
My calendar says that it’s August, which comes as a complete shock since I’m still wondering where June went. July? Completely missing in action. Betty grew up on a farm and always knew what was in season, fruits and vegetables that were plentiful and cheap. Being a child of the modern food chain where grapes […] Read More
Wheat Berry Greek Salad
I’ve been looking for new ways to add whole grains to our diet, and my latest addition is the wheat berry. They’re very basic and will absorb the flavor of whatever they’re mixed with, making them a good cold salad base. Ingredients 1 Tbsp red wine vinegar 1 Tbsp lemon juice 2 tsp chopped fresh […] Read More
How to Cook: Roasting a Whole Chicken
How to Roast a Chicken Roasting a whole chicken seems like a complicated process reserved for special occasions. Here’s the secret: it’s really easy. Another secret: I always make two at a time and store the leftover meat for later use in salads, sandwiches, enchiladas or whatever else might come to mind. This recipe makes […] Read More
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