Blog Archives for tag vegetable recipe

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How to Make Perfect Roast Vegetables

I really can’t think of a single vegetable that isn’t more delicious when roasted. Ok, I didn’t think about that very hard, so I’m sure there’s at least one out there, but roasting is a great trick to have up your sleeve to feed your herbivorous side. Here’s how to roast vegetables: Preheat the oven. Cut up the food. Drizzle olive oil over it and season with salt and pepper. Place on a cookie sheet. Cook, flipping once. Doesn’t get much easier, hey? Here are my Top Ten I Heart Roasted Vegetables tips for success.

shrimp fried rice recipe

Adventures in Seattle Produce, plus How to Make Fried Rice

So there’s a chance that I might be an official Seattleite. It hit me 4 miles in, as I was running down the street with 2 fistfuls of snow peas. Pull up a chair, this is a good one. I’ve been on the waiting list for a P-Patch garden since moving here, and finally snagged a plot this spring. Seattle has an amazing network of neighborhood gardens, and for about $25 a year, you can have a 10′ x 20′ patch of dirt to call your very own. I’m sure you can understand how I have an aching in my bones to do this…

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Thai Green Curry with Chicken and Vegetables Recipe

When we were little and in Capital “B” Big trouble, the big gun was called in for disciplinary purposes. The Capital “B” Big gun was my Dad. He’d come in from a long (long) day out in the barn, and really, the last thing he had was the mental energy to deal with my brother and I bickering over back car seat territory or my (alleged) smart mouth. Poor SUE!, at her witt’s end, she’d send us to sit on the hope chest at the end of my parents bed, and wait for him to come in for dinner and deal with us. I found myself sitting on that hope chest frequently.

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7 Tips for Winging it in the Kitchen – and the Perfect Stuffed Peppers Recipe to Practice On

But it brings up a good point, and one that people ask me about all the time: how do you get to that culinary zen where you don’t need to follow a recipe, and you can just wing it? Well, it’s not something you learn overnight, that’s for sure. But there are a few things you can do to tweak a recipe into a winner, salvage a broken dish, or anticipate what’s going to work and what’s not:

Giraffe eyelashes in Amboseli.

South Indian Vegetable Curry

Of course I became friends with the Chef there, and he gave me a tour of his beautiful garden. We talked about what I liked to cook, and American markets, and how much comparable produce costs in the United States. He asked the english names of some of the plants he only knew in swahili, and I had to guess what some of the foreign bounty actually could be. He made this vegetable curry that will go down as one of my favorite food experiences – I’m quite sure – of my entire life.

quinoa with kale and sweet potato recipe

Quick Weeknight Dinner Recipe – Quinoa with Balsamic Sweet Potatoes and Kale

Of course there’s no rhyme or reason to this tumultuous love affair. Today? Sign me up for the fan club, I’m on a quinoa-kick. I mixed it here with kale and sweet potatoes and a shot of balsamic vinegar for a forkful of nutty, sweet, earthy, sour, salty goodness. It’s a weeknight workhorse of a recipe because I keep all these ingredients around anyway, and it took just under 30 minutes to make.

vegetable-hash-poached-eggs-recipe

New Year’s Resolutions & Winter Vegetable Hash

I have food issues. Too much food is an issue. I lay awake at night, stressed out about a full refrigerator, trying to figure out who I can invite over for dinner to avoid having to throw stuff out. (Email me if you want to be put on the short list.) I’m not really sure where this comes from. Maybe I’m just cheap, or maybe my experiment with vegetable gardening has scarred me for life – “I just nurtured that little broccoli plant like only a mama can, and THAT’S ALL I GET??” Either way, tossing produce in the waste can feels to me like ripping off a fingernail…

tomato appetizer recipe

Pomodoro al Forno

Just a quick post to pass along this absurdly amazingly delicious recipe to you. I mentioned it a few posts ago – Sarah made these roasted tomatoes for our Red, White, and Blue potluck dinner and everyone was groaning over how delicious they were. She served them with little slices of toasted baguette smeared with goat cheese and they were seriously the most scrumptious appetizer I’ve ever had. I might have a party just so I can make this recipe. Truth be told, it’s taking a lot of restraint to not make a batch and eat it entirely by myself for no good reason at all. While I can’t imagine passing up the opportunity to eat bread and goat cheese, these tomatoes would also be quite at home over some pasta, or by themselves for that matter…