20150126-Broccoli

Cheesy Broccoli Rice Casserole
january 25, 2015

Pretty much anything called a casserole these days gets me thinking I'm stuck in the 1970s, and this recipe is no exception. In fact this whole book is a little bit like that. My husband calls it "comfort food." But I call it "what my Mom made," which while not necessarily a bad thing can seem a bit dated, seeing as I'm no spring chicken myself. 

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Orange-Curry Beef Stir FryOrange-Curry Beef Stir Fry
january 9, 2015

This dish puts an Indian spin on orange-beef, which I would usually consider Chinese. But adding Madras curry powder makes it something altogether different, a one-dish meal with the homey warmth of curry and a sour-sweet kick.

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Chiles Rellenos, Mexican Green Rice, Yellow Indian Woman BeansLazy Chiles Rellenos
october 2, 2014

This is my favorite recent trifecta (or triple win): Mexican Green Rice, Lazy Chiles Rellenos, Yellow Indian Woman beans. I only wish my kids loved it as much as I do. They routinely ask for the beans by name and always manage to choke down a bite each of the rice and rellenos, so I'll call it good. 

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Buy the bookGolden Beets with Fava Beans & Mint
may 9, 2014

This is a super simple salad to celebrate spring, with a perfect combination of flavors: sweet beets, fresh young favas, salty cheese and mint. It makes great use of beets,  these beautifully colored red, golden or pink roots that are a CSA box staple frequently just too sweet to be much good in many other dishes.

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Risotto Croquettes
april 13, 2014

My friend Dawn is having us over for a BBQ. We'll be crashing a party that she and another friends sold seats to as part of a fund-raising auction for our kids' elementary school. I didn't buy seats. But I did co-chair the auction. Dawn was the treasurer, so I guess that gets us in. I just have to bring something to share. 

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Join the Eatwell Farm CSA

Shrimp Risotto & Shaved Salad
april 11, 2014

There is a recipe for shaved fennel and radish salad in this week's Eatwell Farm newsletter and both ingredients in the box, along with green garlic. Chicken broth, arborio rice and green garlic seem like natural companions to me, so I'll add some shrimp and we'll have risotto with a little sauteed kale and this salad on the side.

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Flatiron Steak, Risotto, Spinach & Beets
march 14, 2014

There is a frozen  flatiorn steak in my freezer. Bruce Aidell's The Complete Meat Cookbook explains that a flatiron steak, aka blade steak, is a top blade chuck steak, and can be quite tender. Fine, that's all good and well. But what should I do with it? 

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Celery Root Chowder
february 27, 2014

Still an old favorite, from Deborah Madison's Local Flavors, p. 209. I make it whenever we have celery root and serve it with a good loaf of bread and our favorite cheese from Cowgirl Creamery. A scoop of wild rice goes into the bowl before the chowder, which suits my new found passion for serving deliciously prepared whole grains. For more info, see my post on this recipe.

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Celery Root Chowder
january 21, 2014

This is an old favorite, from Deborah Madison's Local Flavors, p. 209. I'll serve it with bread and our favorite cheese from Cowgirl Creamery. For more info, see my post on this meal.

 

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Paella with Shrimp and Sausage
august 29, 2013

"Too much sausage!" you say? Perhaps. Two days in a row is a bit indulgent. But it is really a pretty small portion. I keep shrimp in the freezer and dry chorizo in the fridge, so that I can make paella whenever red peppers arrive in the produce box. This also makes good use of crock-pot stock made from last week's chicken.

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