Eating and living locally . . . mindfully . . . simply.
For some reason I’ve been on a ginger kick. I even bought some mints the other day that have ginger in them. So I thought I’d give this recipe from Simply in Season a try. In an ovenproof, microwavable casserole dish, combine 1/4 C brown sugar, 2 T sugar, 1 T butter, 1 T water and microwave on low until butter melts. Stir. Peel, core, and slice 2 ripe pears and arrange over the syrup. Stir together 1 C flour, {Read More}
I was a little nervous to make this recipe, because DH and his family have this “thing” against mushy bread. My mother in law makes a creamed corn dish with bread in it and that is the only thing they like with that sort of texture. Peel and cube 3 C of butternut squash into 1/2 inch pieces, and bake in a single layer on a cookie sheet covered in cooking spray in a preheated oven at 400 degrees until {Read More}
From time to time, people tell me that they love the Simply in Season cookbook, but they don’t know what to make from it. Some of the recipes scare them, so they are glad that I’m doing this project so they can see how the dish turns out. Greens in Peanut Sauce is one of those recipes that I tried almost as soon as I bought the book. I had just returned from Malawi and was used to the flavor {Read More}
One of the amazing things that I’ve learned by cooking through Simply in Season is how many things you can make from scratch that don’t take much time at all. Not only does this make your food much healthier (no added preservatives or sodium, and you can control what’s in it) but it’s cheaper and you don’t need to make as many trips to the grocery store. Now, my mom is a great cook. But with a household of four {Read More}
Warning: Do not make this on an empty stomach! The smell will drive you crazy while it bakes. This recipe is from the Spring Quiche Trio pages of Simply in Season. I’ve noticed that many of the vegetables available in the spring are also prevalent in the fall. In fact, the leeks were from today’s CSA pickup! The last pickup of the season, sniff. I used the potato crust recipe, which is super easy – coarsely grate 3 C of {Read More}
For this recipe, I used a romanesca cauliflower. It’s a fascinating looking vegetable, and DH couldn’t wait to try it. The night before, cut the cauliflower into 1 inch florets, halve the brussels sprouts, drizzle with 2 T olive oil and mix. Then, add 3 cloves of thinly sliced garlic, 1/2 tsp of rosemary, and 1/2 tsp pepper. The next evening, preheat the oven to 450F, sprinkle with salt, and bake in a single layer for 15-20 minutes (until they’re {Read More}
Even though I’ve been cooking for two months now, my idea of what is “a cinch to throw together” is still miles away from what the editors at Simply in Season consider “a cinch to throw together.” First, for this recipe, one must peel and cube 2-3 C of butternut squash (or you can use pumpkin). I usually peel my butternuts with a vegetable peeler, as a knife is tricky to maneuver. Then, you have to chop an onion and {Read More}
Today I brought the ingredients to make Simply in Season’s Broccoli Gratin to my mom’s house for Sunday dinner. Imagine my surprise to arrive and discover that her main dish was very similar to this – she was making a broccoli/chicken bake. I decided to go ahead and make my side dish so that we could compare the two. For my version: 5-6 C broccoli or cauliflower (I used broccoli). Steam until just crisp-tender and set aside. I did this {Read More}
