Recipe modified from The Pioneer Woman. Makes about 2 cups of sauce.5 ounce of Spicy Peppers – I used pre-roasted poblanos and hatch chilis8 ounces of Sweet Peppers – I used my Corno di Toros but any sweet pepper works½ teaspoon salt1 tablespoons olive oil1 pound of tomatoes, cut in quarters – I used my heirloom ones from the garden. You can use roma here as well.salt and peppersmall amount of water or vegetable stock2 tablespoons + 2 tablespoons butter1…
Makes enough for 4 for taco dinner. About 2 cups. ½ cup chopped cilantro½ cup diced onion (about 1 medium sized)1 cup diced green tomatoes4 jalapeños and/or habañeros diced (¼ cup) – red/orange peppers do well here for added colorJuice from 1 lime (1 tablespoon)1 teaspoon saltsalt and black pepper to taste Dice up green tomatoes and place in colander over sink. Add in 1 teaspoon of salt and stir. Allow to sit. Chop cilantro and onion and place in…
Makes enough for 1 good sized serving. ½ cup oats½ cup water¾ cup coconut milk2 ½ teaspoons miso + 1 tablespoon water Any toppings you desire: I used a 7 minute hard boiled egg, black sesame seeds (kuro goma), pickled ginger (kizami shoga), and sunflower sprouts Combine oats,water, and coconut milk in a sauce pan over medium heat. Allow mixture to cook for 10 minutes stirring every 30 seconds or so to make sure nothing sticks to the bottom. Combine miso with…
[Jump to Recipe] Shishito peppers are something seasonal for me and thus are a real treat. I used to get them only through my CSA and would relish those one or two meals we could make with them every summer. This year I found myself with more gardening space and I thought, why not see how successful I could be at planting them? I bought only one plant and it turns out that was a great decision because that plant…
[Jump to the recipe by clicking here] [Jump to my fodmap diet update by clicking here] I am obsessed with almond flavored baked goods. If I had to pick only one pastry/baked good to eat for the rest of my life it would probably be an almond croissant. But right now I am not eating wheat grains or lactose which means I can’t splurge on one for days like Valentine’s Day where I used to celebrate with fun treats. As a result I decided to come…
[Don’t want to read about the diets? – Jump to the recipe by clicking here] If you follow food people on Instagram in January you are probably very aware of the #Whole30 craze going on right now. You can read more about it here, but the Whole30 is a 30-day “reset” program to get your body inflammation down. Now I have issues with it, and started to write my reasons until I realized some other bloggers did the same. Plane,…
[Jump to Recipe] I am a sucker for old cookbooks. Well not just cookbooks, also old gardening, house, picture, or etiquette books too; any book that contains old knowledge. Anytime I go to a garage or estate sale I always make a b-line to the shelves. I picked up The French Chef in Private American Families by Xavier Raskin, published in 1922, in a used book store a couple years ago for $10 and I am so happy I did….
[Jump to Recipe] The menu for Thanksgiving at my parent’s house has been the same for as long as I can remember. It was always a huge spread, cooked up by my mom: turkey, gravy, anadama bread stuffing, butternut squash puree, mashed potatoes, green beans in some form, fruit salad, and cornbread. I had a special ritual in how I ate Thanksgiving dinner – I start with the butternut squash -> turkey with cranberry sauce and gravy -> stuffing ->…
[Jump to Shiso Vinaigrette Recipe] [Jump to Late Summer Salad Recipe] I love any recipe that allows me to use small amounts of different ingredients that I wouldn’t be able to make a full dish on their own. Bonus points if I can wipe the dish up quickly. Salads fall in this category. They are a great way to combine all sorts of produce in one delicious dish. For this late summer salad I combined small amounts of late summer…
[Jump to Recipe] The CSA has broadened my cooking horizons immensely. I get excited about certain produce I never thought would excite me before. The produce that falls in this category are greens of plants you usually don’t see in the produce section of the grocery store: cauliflower, broccoli, radish, turnip, and carrot greens. I don’t remember ever seeing carrot tops growing up. I must have, my mom planted carrots a few times, but I really only remember the topless ones…