April 1, 2009
Directions Wheat berries take a bit of patience and planning to cook, but the cooked berries store well, so I like to make a big batch for easy use later in the week. If you can, soak them overnight – it will reduce their long cooking time. Once cooked, the wheat berries add a great… Read more »
I find it interesting that suddenly frugality is “in”. For me, it was never “out”. One of the best frugal and delicious moves is to make homemade vegetable stock. I’ve never found a canned or boxed vegetable broth I like, and since it is so easy to make my own, I don’t have to. Using… Read more »
You can serve this dish as a cold salad over lettuce, or cook all the ingredients together with noodles for a meal, adding tofu or cooked shredded chicken, if you like. Ingredients Salad ¼ head purple or green cabbage, shredded 1 head bok choi, shredded 3 carrots, shredded 3-4 green onions, sliced 1 orange (or… Read more »
March 17, 2009
I love cooking with my Dutch oven, but you can use a heavy saute pan just as well. Ingredients 1/2 head of finely shredded cabbage. rinsed 2-4 cloves of minced garlic 2 tablespoons apple cider vinegar A glug of olive oil A pat of butter Salt and pepper to taste 1 hefty tablespoon of lemon… Read more »
February 28, 2009
You don’t need to use Meyer lemons, regular lemons will do, it’s just that the milder Meyer lemons work very well for preserving in this way and their thinner peels will be turn tender and ‘preserved’ faster than regular lemons. You’ll want to make sure that the lid of the jar you are using doesn’t… Read more »
February 23, 2009
This recipe is great with ‘stemmy’ greens, like bok choi and tatsoi. An Asian chile paste tastes best, but you can use salsa to spice the greens, too. Ingredients 2 large handful greens (with stems), cleaned and roughly chopped 1-2 cloves garlic, minced 2 teaspoons oil Chile paste (Sriracha is excellent), to taste Mild, fresh… Read more »
This is an easy way to make candied citrus peels. They make excellent additions to cakes and pies, granola and ice cream. The simple syrup that the peels are cooked in has a delicious citrus taste, too. Use it in cocktails or other drinks. Ingredients 1 cup citrus peels 1 ½ cups white sugar 1… Read more »
Adapted from How to be a Domestic Goddess by Nigella Lawson Citrus curd, most commonly associated with lemon or lime, is a delicious way to transform citrus. Use any citrus you like. Tangelos and grapefruits will work well on their own as they have a nice, tart flavor. If you want to use sweeter citrus,… Read more »
February 12, 2009
While bright green, perfectly al dente broccoli is delicious, sometimes its nice to cook it down into a tender, earthy side dish. This is great for broccolini or other varieties of broccoli with small florets and long, tender stems. If you have regular broccoli heads try to cut them lengthwise into long spears with some… Read more »
We get the basic Anaheim-type dried chiles at the CSA, which are a great base for enchilada sauce. If you have them around, feel free to supplement or substitute other dried chiles for a more complex flavor. Ingredients 4-6 dried red chiles, rinsed clean 1/2 onion, minced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano… Read more »