Bone broth is BIG. I knew it for sure when I saw that Pacific Foods is now making it, and whole cases were specially displayed at Whole Foods. So what’s the deal? Essentially, a bone broth is just animal bones simmered in water. But unlike broths and stocks where the simmering is done a few … Read more
Want a nicely browned and crisped chicken that’s still moist and tender? Try the slow cooker!
You know those pears pictured in the previous post that looked like compost material? The creamy insides become even more incredible when sliced (about 2-3 cups) and sauteed in 1 Tbsp. of coconut oil until golden brown (about 15 to 20 minutes over medium to medium-low heat.) Sprinkle with a little nutmeg or cardamom, if … Read more
Want to capture some of that freshness for winter? Make and freeze some pesto now, while supply if plentiful and prices are good. Don’t worry if you can’t eat dairy. Pesto can taste just fine without the usual addition of Parmesan cheese. Yesterday, I substituted a fresh peach and a pinch of chile flakes for … Read more
As a member of the cabbage family, kohlrabi has a definite cabbage-y taste, so add it to dishes as you would cabbage. Shred on a box grater and toss into a green salad or coleslaw Matchstick and throw in a stirfry Cut into 1″ cubes and roast Slice and use as a dipper for e.g., … Read more
Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing Serves 2 Step 1: Prepare Dressing 1 1/2 tsp. ground cumin 1 tsp. roughly chopped garlic 2 Tbsp. apple cider vinegar 2 Tbsp. freshly squeezed lime juice (from about 1 lime) 2 Tbsp. chopped fresh cilantro 1 very small pinch cayenne pepper, more … 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.
One-dish meals are the best: Fewer moving parts to keep track of and everything gets done together. Enjoy seasonal cilantro in this fun fish-based dish.
A simple sauce that can be just the cure for boring vegetables.