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Soba with Kale, Cabbage and Sesame Salad
July 3, 2014

This is a favorite savory asian noodle recipe from Vegetable Literacy that is supposed to be made with kale and buckwheat noodles. But tonight I only had a few leaves of usable kale left in a bunch from last week, plus a handful of beet greens and a small cabbage. So I washed all the leaves, greens and half of the cabbage, rolled them up, sliced them thin, crumpled them up with salt and oil like the recipe says and proceeded with dinner.

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Fain-HomesickChicken Fajitas
may 25, 2014

I've used Lisa Fain's Homesick Texan recipe for steak fajitas, so thought I'd try the one she has for chicken in preparation for our Memorial Day camping trip. It's great that she disapproves of the idea of chicken fajitas, in part because the name doesn't make sense (kind of like fava hummus) and also because boneless, skinless chicken breast dries out easily and lacks flavor: I agree. 

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Tortilla Soup
May 4, 2014

Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip! 

 

 

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Tortilla Soup
May 3, 2014

It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.

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Pearled Barley with Butternut, Pomegranate and Pistachios

Butternut and Barley - january 25, 2014

This seems like a salad, but is it? I'm not really sure. It acts like more of a starchy side, with vegetables and fruit. Either way, it has been a hit at potlucks this winter and helped use up the butternut squash that have been cluttering up my kitchen counter since last September.

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Pasta Bolognese & Arugula Salad
april 6, 2014

Pasta with Bolognese sauce is nothing out of the ordinary for my family. But I don't make it every time we eat it, that  takes too long. Leftover sauce from the freezer works just fine. This recipe is unusual because it uses white wine, milk and chicken livers. I've never purchased chicken livers before, at least not without most of the rest of the bird attached. And I still haven't, because I sent my husband to do it while I prepped everything else. 

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EatwellFarmCabbage

Cabbage, Potato & Chorizo Soup
march 11, 2014

There have been a lot of cabbages at my house, so far this year. We've made many of them into pot-stickers (aka dumplings), which we freeze, then heat-n-eat later. Sometimes I'll chop a half and add it to fried rice, or slice and sauté one with a chopped shallot and whatever other green we happen to have on hand. That makes a great side- dish for pasta or some sort of meat.

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Salmon Soup
january 19, 2014

We have miso, we have salmon, we may even have some spring onions or green onions. Are those the same thing? I'm willing to bet the kids won't like this. 

Kitchen Diaries II, p. 491.

 

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Pork Chili & Cornbread
october 10, 2013

More tomatillos in the CSA box this week, so more pork chili. This time, a double batch. Here is a recipe from Simply Recipes that is basically the same as the one I use. It ran years ago in the SF Chronicle. Pork, tomatillos and beans are the main ingredients. We like to eat it with Deborah Madison's Buttermilk Skillet Cornbread, from Vegetarian Cooking for Everyone, p. 647.

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Pork Chili & Cornbread
october 3, 2013

Yes, this again. We still have tomatillos and it's just that good: my kids asked for more last time. Here is a recipe from Simply Recipes that is basically the same as the one I use from the SF Chronicle. Pork, tomatillos and beans are the main ingredients. Deborah Madison's Buttermilk Skillet Cornbread goes well alongside, from Vegetarian Cooking for Everyone, p. 647.

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