In celebration of rice week, I thought I’d re-publish this post from a Daring Cooks challenge that I did two years ago. My how time flies! Pin It
Pin ItMy Favorite Bean Soups
February 16, 2012 By 8 Comments
Continuing the theme of beans in our Back to Basics cooking series, I thought I’d share some of my favorite bean soup recipes. Don’t feel limited by a recipe though – feel free to experiment by adding beans to your own creations. Pin It
Pin ItPlum Tomato Pie {Really a Galette}
February 9, 2012 By 9 Comments
When I was researching tarts for this week’s Back to Basics theme, I combed my archives and discovered Plum Tomato Pie. At the time, I described it as “Not really a pie, more like a pizza.” Now I realize it was a galette! Or tart, whichever you want to call it.
Pin ItBlueberry Tart . . . er, Galette
February 8, 2012 By 3 Comments
I’m starting to really dig these free form tarts (sometimes called galettes). They are seriously easy. The crust turned out great and while I still need to look up recipes for cooking times & temps (although I wonder, is it really that important? I could probably wing it and be fine), I’m starting to imagine [...]
Pin ItOnion Tart
February 7, 2012 By 2 Comments
When I said we’d be talking tarts this week, I’m pretty sure you didn’t think I’d make an onion tart. What do you expect from the daughter of a former onion farmer?
Pin ItGround Beef Helper Skillet {Local doesn’t have to be fancy}
February 4, 2012 By 1 Comment
Sometimes people hear “eat local” and they picture expensive, fancy food. I went out to dinner the other night with friends to a burger joint that we like because they source some things locally. “It doesn’t have fancy buns, does it?” they asked the waitress. While made on site, I’m not sure one would consider them “fancy.” But I digress. This week’s Dark Days Challenge entry is most definitely not fancy, but is fast, easy, and–local.
Pin ItBeef Stew (Boeuf Bourguignonne)
January 25, 2012 By 7 Comments
Today I’m posting a beef stew recipe, even though it’s soup week, because I ended up making this more into a soup. Regardless, it tasted great and features local ingredients.
Pin ItBone Broth: Not as hard to make or as weird as it sounds
January 24, 2012 By 7 Comments
Hang around real foodies or people who know a lot about nutrition, and soon you’ll hear talk of something called “bone broth.” Sounds weird and kind of time consuming, yes? Luckily it’s neither. Soon you’ll be using your own homemade stock and bone broth as the base for your own nourishing soups. Pin It
Pin It“I sure as $#@! am not rolling enough for us to eat pasta tonight.” — DH
January 17, 2012 By 8 Comments
Success! Sort of. I made either really thick pasta or really good dumplings. Still, I couldn’t stop eating it. Not bad for my first time making homemade pasta without a pasta roller or cutter!
Pin ItSalsa Verde (not the kind with tomatillos)
January 15, 2012 By 2 Comments
As part of sauces week for the Back to Basics series, I decided to try my hand at salsa verde. Since I grew up around Mexican food, I immediately thought it would be the tomatillo version. Nope. This is Italian, and is one of Alice Waters’ four essential sauces.
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