Thursday, April 17, 2014
Wednesday, April 16, 2014
All discussed at more length here:
Tonight I added chunks of leftover cheesy polenta (spell check hint: tadpole).
I like to make extra polenta for lunches (well, yeah, I like to make extra of everything for lunches) but this time there was more than enough to make a whole nother meal.
But, if you slow-roast your veggies, there's enough time to make fresh polenta.
Serve with parmesan for grating and a salad.
Sunday, April 13, 2014
I made a dog and buns, potato salad and slaw. Not pictured: mushrooms and onions, a brat for the omnivore, sunshine, and beer.
Everything was great except I was talking to a neighbor and burned the brat. I should not be in charge of cooking meat. So it goes.
Here's the correct way to make your own veggie dogs. I take lots of shortcuts and it turns out fine. I'm not trying to make it look or taste like it's made of meat. If it tastes good, I'm happy.
You can also grill a carrot. Also very good.
Have we talked about steaming your hard-boiled eggs? Easier to get the timing right and easier to shell. Try it.
Saturday, April 12, 2014
Thursday, April 10, 2014
Wednesday, April 09, 2014
Tuesday, April 08, 2014
Monday, April 07, 2014
Friday, April 04, 2014
Thursday, April 03, 2014
Monday, March 31, 2014
Sunday, March 30, 2014
Friday, March 28, 2014
Thursday, March 27, 2014
Tuesday, March 25, 2014
Sunday, March 23, 2014
Saturday, March 22, 2014
Friday, March 21, 2014
Monday, March 17, 2014
I had always though of pita as a rugged bread, built to wrangle messy stuffing.
Homemade pita is a delicate wrap, even when half whole wheat flour. It's a joy to watch it magically puff up. As much fun to make as it is to eat.
This one is stuffed with falafel salad.
OK, I added beets. But you get the point, I started with those base ingredients and went from there.
When you roast beet slices with potatoes, the beet juice caramelizes on the potato skins and, oh my good. You can serve with sour cream or yogurt, or one of those mixed with sriracha, but it's not really necessary.
In this case, just to get done more quickly, I started the beets cooking on the stove while the oven was warming up. So the whole shebang was done in an hour.
I had slaw in the fridge. Not kimchi or sauerkraut, vinegar slaw that keeps really well.
The red cabbage slaw with red peppers and vinegar is warm.
Monday, March 03, 2014
And it's really good for the upstate NY economy. So, rather than help my neighbors, I decided to start making my own. Oh, I buy one cup, now and then, if I forget to make a new batch before the last is all gone. But mostly I keep up. It's so easy.
Start with organic milk. Rinse your pot with cold water to help with cleanup of scorched milk. Measure enough for your container. I use a clean peanut butter jar. Pour milk into a pot and, on medium heat, slowly warm until it's steaming and just forms a skin.
While that's going on, it should just be a few minutes, think about how you're gong to keep the milk warm for a few hours, about 100 degrees. There are lots of options. I warm the oven for a couple of minutes, then leave the light on. It does a great job.
Transfer pot to cold water bath for just a couple of minutes, until the bottom of the pot cools. Put some live yogurt into the container with a pit of warm milk. Not too hot, or you'll kill the bacteria. Stir to mix, add the rest of the milk, secure a top and place in your warm place for at least a few hours.
If I make it in the morning, it's ready by dinner time. If I start it at night, it's good in the morning.
It'll look a bit runny until you refrigerate for a few hours. The first batch from store-bought is usually just runny. You can strain to thicken.
Now I hear that's it's even easier to make paneer. I'm looking forward to it.
Saturday, March 01, 2014
Tuesday, February 25, 2014
Slow cooker chili. Here's a recipe that really starts with the old Moosewood basics, but everyone spices it differently. Invent your own.
If you leave out the grains, serve with brown/wild rice mix. Not flavored too much - cooked in plain water, just a little salt and butter or olive oil. Don't forget to let it steam for 5-10 mins before serving
Put out toppings like lime, grated cheddar, sour cream, fresh salsa, sriracha, chopped scallion, cilantro, guacamole ...
Some of us made chili like this for decades before discovering how much better and easier it is using a slow cooker. You know how some food tastes better leftover and reheated? Like chili? It comes out of the slow cooker that way the first time.
It's just amazing to come home from work and find a pot of delicious food waiting for you. And it's a treat to have a Saturday meal on a weeknight.
Friday, February 21, 2014
Sopes? Wonderful corn masa quick bread. Here's a recipe. You can top them how you like. I had these leftovers:
Fresh salsa, pico de gallo recipe.
Slow cooker refried beans recipe.
Chickpea nuggets, from flour. Here's the recipe.
Wednesday, February 19, 2014
Saturday, February 15, 2014
Enchilada basics recipe. Other ingredients are really easy:
Slow cooker beans recipe. Use whole beans or refry.
Soft corn tortillas recipe.Corn tortillas bake better than wheat. No, you don't need a tortilla press.
Simple tomato sauce recipe base. Chop the onion and leave it in. Add sriracha. Not too much.
Friday, February 14, 2014
Saturday, February 08, 2014
This recipe is a pretty good start, but include what you like. I like to make as many of the ingredients as I can.
Choosing your cheese? America's Test Kitchen helped with these suggestions.
Sauerkraut is a standard. Kimchi really steps it up. Recipe here.
Rye bread is standard. Try a whole wheat roll, but add caraway seeds.
Wednesday, February 05, 2014
But when I have bits from a bag, terrible!
Then I tried toasting the bits. Much fewer problems! Not like no allergy at all, but much more mellow. I had brownies that baked with walnut bits on top. Same good reaction.
I can't recommend this or I'd be liable for your terrible reaction. So I don't recommend this. It's just the internet.
Here's the sauce recipe. It's magic because it's so simple, easy and perfectly delicious.
It's also a great base for soup - include a bit of cumin. I love to make this in late summer when there are so many fresh tomatoes.
Kimcheese? Well first make some kimchi, then we can talk. It's really easy. Everyone has their favorite grilled cheese recipe. That's fine. Just don't be afraid to add some real flavor, like this recipe.
Tuesday, February 04, 2014
In our regular dinner rotation, but never the same twice.
Sometimes paired with a bean dish, sometimes mixed beans right in.
Sometimes milky-cheesy and Italian spices, sometimes Greek, Chinese, Thai, or Indian.
In the summer we have fresh veggies to select, in the winter we have the supermarket's greatest hits.
This is a very good recipe, similar to ours.