Eating and living locally . . . mindfully . . . simply.
First off, I apologize for the lack of printable recipes and nutrition information. The program I use to generate those is on my laptop, which is currently not my friend. Will get that fixed soon though! Simply in Season provides two versions of fajitas, and I chose the cilantro spice paste version. Want the other one? Go buy the book Spice Paste: 1 C finely chopped cilantro leaves 2 T soy sauce 1 T oil 1 T chili powder 1 {Read More}
This is a recipe from The I Hate to Cook Book, which was written in the 60s and is actually quite funny. It was recently re-released. I tried not to adapt the recipe too much.
This was one of the first recipes I made when I first bought Simply in Season, and it remains one of my favorites. I just love the combination of spices.
For some of the recipes in Simply in Season that serve a crowd, I try to make them when we will be able to share the meal. Such an opportunity arose this weekend when we went camping with our friends.
Here’s a kitchen tip that served me well this past weekend: If you need to marinate something while camping, just assemble ahead of time and put everything in a plastic bag. That way you don’t need to lug all your seasonings up to the camper. But beware . . . you won’t want to let your thinner steaks marinate for more than 24 hours or so. The results were delicious!
I used beef instead of lamb for this recipe, and it turned out great! One more down for Simply in Season .
According to Simply in Season, this dish originates in Holland. I vaguely remember my Grandma Leep making something similar to this. I’m disappointed now that I didn’t think to get more recipes from her when she was alive. The traditional method calls for boiling, but I didn’t have time, so I adapted this recipe for the crock pot (a working girl’s best friend!)
Last Monday I had a Slow Food book club meeting. We read the Scavenger’s Guide to Haute Cuisine (click here to read my review). We were supposed to bring something with the theme “gourmet roadkill.” I knew right away I would bring venison chili with the recipe from Simply in Season. Speaking of Simply in Season, I recently bought a couple of new “local produce” themed cookbooks from Amazon hoping to find more turnip recipes.
Whaaa? Carrots in chili? Why yes, and they are quite good. If you have a food processor with a shredding blade, this is a snap to throw together!
Here’s another quick, inexpensive recipe from Simply in Season. “Easy to double or triple to serve a crowd; cornbread is a natural accompaniment.” It’s times like this I wish I had a Le Creuset (hint hint – Christmas list). But I don’t, so I browned a pound of ground venison and a chopped medium onion in a regular ol’ stock pan. Then I added 3 cups of tomato juice and two cans of diced tomatoes. The recipe actually calls for {Read More}
