There was a gorgeous hubbard squash (a small-ish one) sitting on the counter for the past few weeks. I was waiting to decide what to do with it. When DH went hunting, I decided that I wanted to make something with squash. Nothing fussy, preferably something I could use as a main dish (for myself, and I don’t mind vegetarian). Rachel Ray to the rescue!
It’s a little more than a month until deer hunting season here in Michigan; we have run out of steaks and roasts and I’m staring at packages and packages of ground venison. So I was excited when I came across this recipe in Extending the Table: A World Community Cookbook.
Collective Bias sent me on a mission to try out the new Knorr Homestyle Stock. The result? A pulled chicken sandwich in no time at all!
So I was standing in line at CSA pickup tonight STARVING. For breakfast I had a half cup of granola and some raw milk. Lunch was a leftover piece of grilled KFC and about half a cup of leftover vegan chili from lunch out the other day. I’ve been eating crappy the past few days as I never did get around to meal planning and have had some late nights at work. Pizza crossed my mind . . .
Ever wondered what was in sweetened condensed milk? Now you can make your own!
It feels great to be back in the kitchen! After a hiatus from Simply in Season, I’m motivated to tackle the remaining 54 recipes. This one is super fast, cheap, and tasty! Best of all, it features some of summer’s best vegetables.
Last Saturday I took a class on Simple Cooking. We had delicious beans, rice, and coleslaw dishes. I was inspired to find the local store that someone said had a great selection of dried beans and lentils. Tonight I dug out my copy of Extending the Table: A World Community Cookbook and decided to try a variation of the recipe for East Indian Spinach and Lentils.
On a recent stock-the-pantry trip to Costco, DH picked up some stuffed salmon fillets. For some reason after a long day of shopping I really don’t feel like cooking, so we took the easy route. He grilled the salmon while I made this easy-peasy side dish. I’m always looking for an excuse to get out my rice cooker!
If you’re a regular reader of this blog, you know that cooking and eating simply, locally and in season is one of my passions. We’re about 2/3rds of the way through this series, so now would be a good time to recap.
When I saw this recipe in one of my old Clean Eating Magazines (July/August 2010), I thought “aha! What a good way to use up the carrots that have been hiding in my refrigerator.”