Eating and living locally . . . mindfully . . . simply.
This is the pie that I made for DH’s family. When it came out of the oven, I was like “oh crap,” because it was still quite watery. I prayed that it would set up by the time we got around to eating it. After the Apple Rice Stuffing incident, I was sort of dreading cutting into it. I saw that MIL had bought a pumpkin pie, so I figured if worst came to worst, we could just eat that {Read More}
So, DH and I decided to make dinner for his mom, sister, and grandparents for a belated Christmas celebration. On Christmas Day, his mom was in the hospital with pneumonia. No fun. I was a little nervous because I have never cooked for them before, and every time we go there for dinner they cook a LOT of food. As in, both DH and his sister take home enough leftovers so that we eat for a week. Also, it’s very {Read More}
Don’t you love weekends where you actually have time to make a real breakfast? Or maybe you’re one of those people who has time to make a real breakfast every morning. For me, it’s a special treat. And this waffle/topping combination from Simply in Season is just perfect for such a weekend. By the way, I just bought a new recipe program called Living Cook. It will allow me to calculate nutrition information, so as we enter the new year, {Read More}
Simply in Season says this can be made with fewer apples (it calls for FIVE cups), but if you’re making APPLE cake, I say go for the whole enchilada. So yeah, you’re going to need to get out three bowls. In one, you’ll need to put 5 cups of apples (unpeeled and chopped; it didn’t say to core them, but I figured I should. My dogs love cores anyway) and 1 1/3 C sugar. Combine and go on to bowl {Read More}
I was so excited to try this dish from Simply in Season, because I LOVE the sausage from Cresswick. I decided to make this my Dark Days Challenge post for the week since almost all the ingredients are local. Begin by piercing 4-6 links of sausage, and brown in a wide saucepan on medium-high, turning often, 5-7 minutes. You’ll probably need to add some oil so it doesn’t stick. Remove from pan. In a small bowl, mix together 1/2 C {Read More}
Reposting because the server ate my original post . . . “A breakfast treat that’s also a good snack when baked in a mini-muffin tin,” says Simply in Season. I say, wow! Chock full of goodness! It feels like they threw everything but the kitchen sink in these muffins: In a LARGE bowl, combine: 1/2 C flour 1/2 C whole wheat flour 1 C oat bran 3/4 C brown sugar 1 T cinnamon 2 tsp baking soda 1 tsp baking {Read More}
Over the past year I’ve grown to appreciate fresh ginger. Like garlic, the dried or jarred version just doesn’t compare. In case you aren’t sure what fresh ginger looks like, or how to cook with it, there is a great tutorial at Cookthink. Gingery Butternut Squash Soup from Simply in Season highlights fresh ginger, and is a simple soup to make on a rainy, chilly autumn afternoon. Simply chop 2 onions and mince 2 T of fresh ginger, and saute’ {Read More}
As you may recall, I am allergic to cranberries. I know, it’s a weird allergy. What happens? My face gets itchy and blotchy and my throat swells up. There are so many great cranberry recipes, though, and a few in Simply in Season. In order to give these recipes their fair chance at appearing in this blog, I’ve lined up some great guest bloggers. First up is Cranberry Apple Crisp from Splash of Gourmet. Click here to see her review {Read More}
I’m not sure why, but I hardly ever eat green salad at home, but I love them in restaurants. I always think to myself, “I should recreate this at home.” Unfortunately I haven’t, until tonight. This salad is easy peasy, but for some reason I wouldn’t have thought to make it if it wasn’t in the book. It starts off with a bed of lettuce, then add sliced apples or pears, walnuts (you can toast them or caramelize them if {Read More}
For my second soup attempt of the day, I chose Butternut Harvest Stew from the autumn section of Simply in Season. It begins easy enough, melt 2 T butter and saute 1 medium onion, chopped and 2 cloves of minced garlic along with 1.5 lb of cubed pork until the meat is no longer pink. I bought the pork at Byron Center Meats this morning, and was really impressed with the customer service. I asked if they had cubed pork {Read More}
