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Pickles, Bananas and New Recipes.

13 Jul

So, finally, pickling cucumbers and fresh dill are available at the farmers’ market. I bought 6 cucumbers and they fit perfectly into one of the quart jars that came with my new canning kit. I added some garlic, peppercorns, tumeric and coriander seeds. We’ll see how it turns out! They lovely jar is sitting on top of the fridge fermenting and the rest of the dill is happily displayed in a vase in the living room. Now everything smells like dill.

Also, today, someone sent me a link to an interesting article about bananas: What’s the Carbon Footprint of a Banana? I still don’t expect to eat them on a regular basis. Bananas have never been high on my list of favorite fruits – but now I won’t feel as  bad for that occasional slice of homemade banana nut bread that one of my (evil) coworkers insists on bringing in.

Recipe Update: Last week was a bit of a failure with my recipe experiment with it being a short work week (due to the fourth of July) and 3 evenings of being social and out of the house. I did get to make one recipe from Greens, Glorious Greens and another from an online source. I know, I know. “Online” doesn’t count as one of my cookbooks. BUT – it was really good!

Pasta with Leeks and Greens. An excellent vegetarian recipe – especially topped with cheese.

Flourless Brownies: Seriously though. This is a recipe provided on the Whole Foods website. It’s made with black beans instead of flour. Makes a fabulous, nutritious, cake-like brownie.

Next week’s recipes: Well, right now I’m having a look at The Frugal Gourmet Cooks Three Ancient Cuisines. The recipes are a bit more on the… adventurous side.  But, since we have a local variety, I am thinking about the Sardine and Macaroni Salad and also the Garbanzo Polenta.

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This Week’s Recipes: July 3rd, 2010

6 Jul

So this past week I wanted to start small and ease into the idea of planning ahead for meals and shopping and spending some quality time with the cookbooks on my kitchen shelf.

This week’s recipes:

Book: The Frugal Gourmet on Our Immigrant Ancestors

Recipe: Polish Noodles and Cabbage

Notes: This was the first recipe I tried and had to make some last minute adjustments. I forgot to get a yellow onion so had to use red and couldn’t find any egg noodles at my local shop. It turned out well though, and I would totally eat this again. It would taste better with the proper ingredients and something else along with it like sausage of some really nice dark bread. Or both!

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Book: Greens, Glorious Greens

Recipe: Stir-Fried Kale, Carrots and Walnuts

Notes: This was AWESOME. The only thing I left out of this dish was the ginger – since I was serving this on the side with some Italian dishes. I would, and plan to eat this often.

Next week’s recipes: Pasta with Leeks and Greens & Oyako Domburi

Recipes Are Good

27 Jun

So, over the last few weeks, I have been doing a bit of a spring cleaning.. of the mind! For many months I was having trouble commiting to the effort of cooking on a regular basis. I was even having a bit of a block when thinking about what to make so, for the most part, I didn’t really make much of anything.

A few weeks ago I discovered an interesting radio show called Green Tea and Honey which really helped to remind me about some of the reasons that I really love food. It ocurred to me that a way to help get back into the spirit of cooking would be to follow someone else’s recipes. I know, what a concept…

The reality is that I have a nice collection of interesting cookbooks that I have a tendency to glance over once or twice and put on my shelf next to the others. I rarely cook using any of the recipes in these books (I am more likely to search on the internet for recipes) and I think this is a real shame.

I have already begun trying some trying some recipes but I am setting myself a goal of making a recipe from one of my cookbooks at least once a week. This should also help me with my meal planning.. since through the last few months I have not changed my shopping habits – still buying lots of great, fresh local produce and wasting most of it. Not exactly mindful or responsible of me.

I intend to post once a week going over the each of the recipes.