June is a big month for harvesting and freezing berries for me. To make room in the freezer this week, I cooked up a pot of curry using frozen chicken, pineapple, and peas as the central ingredients. Not to brag, but it is beyond delicious. The pineapple goes wonderfully with the coconut milk, and together with the lemongrass adds a nice … Read more
Many modern recipes rely on tomatoes or lemon juice to give borscht its refreshing, acidic flavor. This recipe gets its tang the old-fashioned way: by using lacto-fermented beets. Served hot, borsht makes a hearty winter meal. But it’s also great in the summer, when I prefer to eat it cold with a little plan yogurt mixed in. This soup is even better … Read more
Usually I prefer slow cooker recipes that involve minimal prep. Open a few packages, chop a few veggies, throw them in the pot, and go! This is not one of those recipes. It has three separate steps after you’ve chopped the veggies: prepare the potatoes on the stove top, prepare the filling on the stove top, then cook both in … Read more
My friend who lives near the bakery brought me some day-old loaves this week. Yay! The perfect excuse to make strata – an egg, cheese, bread and vegetable dish that’s as good for breakfast as it is for dinner. Think quiche, but easier. I used a whole grain sourdough loaf as the basis for the loaf. Sourdough is my favorite for … Read more
There are few things in this world as delicious as curried cauliflower. This recipe may look complicated because of its long list of ingredients, but it’s actually very easy to make. The curry goes great by itself, on top of cooked grains (such as millet or rice), or with a little plain yogurt. Ingredients 1 tablespoon olive oil 3 medium yellow onions, … Read more
A friend of mine from college lived on a version of this recipe during her year abroad in Greece, then cooked it for us on many Fridays after her return to the U.S. I’ve been making it ever since. Brining the lentils is a trick I picked up while watching America’s Test Kitchen with my mom over the holidays. It … Read more
We had turkey for Christmas and of course there were leftovers, so it’s time for the post-celebration ritual of making turkey stock in the slow cooker. Stock is made by slow simmering of bones and a small amount of trimmings in water. It’s a great way to use parts that would otherwise go unused. Stock tends to have more body than broth, … Read more
I’ve been super lazy about cooking lately, but my microwave broke and I haven’t gotten around to getting a new one yet. so this morning I cracked open my cupboard, freezer and the christopher drew by refrigerator and came out with this: 1 16-ounce can garbanzo beans, rinsed 1 16-ounce can diced roasted tomatoes about a quarter cup of roasted … Read more