Quinoa with Herb Dressing
June 2nd, 2012 § 2 Comments
Last weekend we visited one of my favorite Farmers’ Markets at the Round Barn, Pakatan in beautiful Delaware County, NY. I wrote about it last summer here.
The day was lovely and the warm weather had brought out lots of friendly purveyors to sell their incredibly fresh and local produce. But, the highlight of the day was that our trip led to The Ladies eating devouring a new food for dinner.
Getting children to eat new foods can be tricky, but in this case, it all started with one of the Ladies™ choosing some herbs because “they looked pretty.” « Read the rest of this entry »
Happy Mother’s Day! – Pancake recipe
May 13th, 2012 § 13 Comments
Happy Mother’s Day. How was yours? I’m happy as long as I have a cup of good coffee. The best breakfasts can be let down by mediocre coffee. I can skip the eggs, granola and bagels for coffee. Just give me good coffee.
This year I had almond croissants and coffee in bed served on a tray with a fresh azalea plucked fresh from the yard. And it was perfect as the coffee was good.
So what is good coffee? « Read the rest of this entry »
Market Update: Dandelions with pancetta
May 10th, 2012 § 4 Comments
I love this time of year. Each week the Farmers’ Market is slightly more colorful than the previous week. The choice of fresh produce seems to grow slightly each visit until it then explodes around mid June into a cornucopia of colorful fruit and vegetables.
Right now though green is most definitely in. It is so refreshing after the winter’s abundance of root vegetables. Last weekend there were fresh dandelions, herbs and asparagus aplenty. « Read the rest of this entry »
Happy Cinco de Mayo
May 5th, 2012 § 2 Comments
These were the best fish tacos I have ever eaten. I’m not sure if it was the holy trinity of location - salty sea air by the beach; fresh produce – fish just out of the sea, ripe avocados just picked, and cilantro plucked from a plan and of course, the drink – a cool glass of dry white wine to wash them down.
Or now I think about it maybe it was the pickled onion garnish, adding a tart contrast to the creamy avocados.
We have just returned from Mexico and I’m missing the flavors and vibrant colors already. Tonight I shall be making these fish tacos to try to recreate some of those flavors. If you’re hankering after chicken tacos, try this easy seasoning. « Read the rest of this entry »
Chicken Tacos and Real Easy Taco Seasoning
April 23rd, 2012 § 4 Comments
Taco night is always a winner in our house. It fulfills all the criteria for a good family meal: it is that magical equation of easy, healthy (if you add lots of good toppings for the kids to spoon on) and tasty. Made tastier with a bottle of Bohemia to wash it down, that’s for me and not The Ladies™. There is no need to wait for Cinco De Mayo as I’ve posted this really easy, peasy recipe on my What’s for Dinner? column on Barista Kids.
Beefing up
April 14th, 2012 § 3 Comments
Even though my grandfather was a butcher, I was a vegetarian for about 20 years. I’m discovering a whole new world of meat.
I love this infographic from FrugalDad.com. It demystifies those cuts of meat so you can see where all the bits come from. It also offers explanation of why a little grass-fed beef is good for you.
Source: FrugalDad
The Chocolate Nutella Cake that saved Easter…
April 8th, 2012 § 3 Comments
You can read more about how this cake saved Easter in my article on What’s for Dinner on Barista Kids. I posted two easy chocolatey recipes: Nutella cake and nest eggs. I make no apologies for all the chocolate, it is Easter after all. One of the few days of the year when it is acceptable to have chocolate for breakfast.
This cake is so easy, The Ladies™ did most of the work, including devouring decorating with the mini eggs.
These two choc-tastic offerings are unbelievably easy and quick: The “cheat’s chocolate cake” has just a handful of ingredients and the chocolate nest eggs are so easy your kids could make them. Even if you don’t celebrate Easter these are great desserts to have in your repertoire.
If you have any mini eggs leftover (but c’mon who has mini eggs left over? What is wrong with these people?) then these nest eggs make a pretty dessert that the kids love. I make them with wheat flakes so they’re getting some fiber with their chocolate.
Happy Easter!
Char Siu Bao Barbecue Pork Buns
April 2nd, 2012 § 1 Comment
I dragged King Marv for a night of cooking school. He loves dumplings and I was scared of making them. Terrified in fact. I’m an adventurous cook but I was petrified of them ending up as a gloopy, stodgy mess.
You can read more about it in my write-up on What’s for Dinner? on Barista Kids. But the evening went well, King Marv coped admirably with being the only man on the course. I think he quite enjoyed it. And I overcame my dumplingaphobia thanks to Pamela Wright’s clear instruction.
We made delicious Shanghai soup dumplings, Tibetan beef dumplings and pot stickers. As well as barbecue Pork Buns Recipe, I share the Pamela’s recipe below for these delicious, fluffy savory buns. « Read the rest of this entry »
Crowd Pleasers – Tips on Cooking Large Quantities
March 30th, 2012 § 6 Comments
It started with a few hours volunteering in the kitchen of our local Salvation Army on Food Day last October. Since then a good friend and I are now regular fixtures there on Thursdays. We go, chat and cook and then chat some more, making enough food for about 50-70 people that is then served a few days later.
I’m only telling you this as over the past few months I have learned a few things about cooking for a (considerable) crowd: « Read the rest of this entry »
Roasted Yellow Beet & Black Lentil Salad
March 16th, 2012 § 7 Comments
This weather is so confusing: balmy and spring-like one day and then a chill in the air the next. I have arugula in my garden heralding the onset of summer (strangely it’s been there all winter) and yet there are still winter staples—beets for example—in the grocery stores.
So, as Crowded House brilliantly once sang about “four seasons in one day”, here’s a salad that combines spring and winter in one plate, creating a colorful, substantial salad along the way.
