Want a nicely browned and crisped chicken that’s still moist and tender? Try the slow cooker!
In case you end up with produce on the bitter side, whether by “gift,” accident, or maybe in a CSA box, here are five tricks for taming rather than pitching it plus an easy meal idea for arugula.
Cooking vegetables gratin-style is a delicious option–in the winter. Because a gratin is baked an hour or so, it’s tough to even think about making one in the heat of summer. Hence the slow cooker version in this recipe. Of course in cooler weather, you can also bake this dish at 350 (F) for an … Read more…
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.
Want to start eating more veggies? Then you probably need the cure for Debilitating Boredom syndrome. Find out about sauce magic.
A simple sauce that can be just the cure for boring vegetables.
What’s your go-to meal for something fast, healthy and yummy? For me, it’s skillet dishes, hands down. Learn to make one and you can vary it a hundred ways, never have to struggle through a recipe, and almost invariably end up with a darn tasty meal.