Thursday, January 14, 2016

Maple-Glazed Carrots

I have a weakness for cookbooks. Inside, there are so many recipes and techniques. Here's the thing, by owning them I am able to aspire that some day, hopefully, I will be an amazing cook (who can host dinner parties with ease and have a perfect, Martha Stewart house). I realize this isn't true but to this day I remain hopeful. For the last year though, I have been purging my cookbooks. I have been reading them and guess what? Most of the ones I have owned don't contain recipes that are so amazing that they are worth the space on my shelf. I know, go ahead and pause as you think, no duh silly! It's okay I realize other people already know this. I take no offense. Cookbooks offer hope and don't we all need a little hope every now and then?

Sorry, I digress. Even as I have purged cookbooks, I have still had quite a few on my shelf that I haven't gotten around to reading. Recipes from America's Small Farms is one such book. So this evening when I was trying to come up with yet another way to prepare beets (our winter CSA is great but I picked up too many beets and carrots), I checked the index.

Sunday, January 10, 2016

Happy 2016!

Happy New Year! I hope that everyone had a fantastic holiday season. We have been spending lots of time with family and being outdoors, enjoying the beautiful weather, although this week it is getting cold. Now that the new year is here, I am hoping that things will slow down a little. E2 is crawling and decidedly not slowing down but I figure I can let him do all the zooming and I can just sit back and watch. What do you think the chances are of that happening? Yeah, probably zero but it's a new year so hope is everywhere.

Monday, December 14, 2015

Honey Glazed Beets

As part of our winter CSA, we got a bunch of beets. The kids love beets and I had planned to pickle and can them using the recipe from Preserving by the Pint but... well, life got busy and I only got them half made. How do you half pickle beets you may be wondering and trust me this wasn't some kind of weird science experiment. Instead it was a delicious accident caused by being too busy one night and refusing to let anything go to waste.

Monday, December 7, 2015

Delicious Apple Butternut Squash Soup

I love butternut squash soup. I love the one at restaurants that is made with apple. Can you find that recipe though? Um, no. All I can find is curried soup recipes or ones with ginger. Well yesterday evening was a soup night. It just was. So I set out to find a butternut apple recipe.

Monday, November 30, 2015

Kitchen Things I Love

In honor of Cyber Monday I decided to do a quick post on things I love that can be bought. For the last year I have been reading about minimalism. Not because we want to live like monks but because we really do have too much stuff. Last February I stumbled across this article from becoming minimalist about what you don't need in the kitchen. I was very surprised that at how many of the items I would hate to do without.

Monday, November 23, 2015

Caramelized Onions and Turnip Greens

Harvest season is almost over. A huge part of me is letting out a sigh of relief. Winter is a welcome break from all the growing and preserving that takes place during the summer and fall. It is a time of rest and a time to recharge. That said, we still have a few things growing in our garden such as some radishes and some turnips. Eventually I would like to have a winter garden. (I have been reading Caleb Warnock's Backyard Winter Gardening and daydreaming.) Last week, as we were cleaning up the garden and preparing most of it for winter, I decided to harvest and eat up some of the turnips I had planted in August.

Friday, October 23, 2015

Taco Stuffed Zucchini

As a member of Zulily, I receive a free subscription to Family Fun magazine. While this isn't a magazine I would choose to subscribe to, it often has good recipes and travel information (that some day I will use). The only drawbacks to this recipe are 1. zucchinis are a summer vegetable (and I am extremely late in posting this and 2. it requires a little time to assemble. That said, it is easily something the kids can help you with.

Tuesday, October 20, 2015

Sautéed Radishes and Red Pepper Pasta

The picture is terrible but the flavor was delicious.
Fall is here. Have I told you that? The chilly days seep into my bones and I want soup. Seriously, dinners need to be warm for me. Something that fills me up and keeps me warm during the evening. Hence the recent Cabbage and Potato Soup recipe.

Another way to do warm up? Add some spice. Now a few of you laugh when you hear me say that because I can only handle a little spice. I am a white girl of Danish and French heritage who lives in New England. I have nothing going for me in terms of learning to love and handle spicy foods so for me a little spicy goes a long way. I have no problem however, making foods a little extra spicy and eating it alongside bread or chips.

Thursday, October 15, 2015

Hearty Cabbage and Potato Soup

Some nights I have no idea what I am going to make for dinner until about 30 minutes beforehand when I am staring into the refrigerator or into the pantry wondering what I ca throw together. During the fall we have a plethora of cabbage so I am always looking for ways to use it. My useful friend Google managed to find me a surprisingly simple, filling and quick dinner over at 101recipes.

Thursday, October 1, 2015

The Last Days of Summer Squash

It is official: fall is here. Garlic is in, potatoes are prominent on my dinner menu and winter squashes warm the house. So I was surprised and delighted when one of the farmers at the farmers market offered me two week old summer squashes for free. "Oh they have been sitting in the cooler for two weeks but I hate to see food go to waste." Um, yes please!

So last night I found myself wondering what to do with them. Some of you know me but those who don't I must admit there is only one way I like to eat summer squash: fried with breadcrumbs. And they must be made by my dad because no one else has ever made them so perfectly crispy without a trace of sogginess. That is really my problem with summer squash, its sogginess. Unless it is zucchini casserole (cooked in a shallow pan so it is soupy!) or zucchini bread/muffins, forget it. It just isn't my thing. I refuse, however, to turn down perfectly good, organic, free produce. And so Google and I spent a few moments together to help me find a way to use the last of summer's bounty.