Blog Archives for tag weeknight dinner recipe

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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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:

new england clam chowder recipe

New England Clam Chowder

Chowder is a big thing out in Seattle. I’m not really sure why, but it’s almost bigger here than in New England. Every restaurant here has their “Award Winning” Chowder front and center on their menu. Either there are more chowder contests than days of the year, or someone is fibbing. Well I’d put this recipe up against any “Blue Ribbon” Chowder. (Or Chowda for the east coasters.) …

vegetable soup recipe

Something Out of Nothing Vegetable Soup

Maybe it’s a skill engrained in a farmer’s DNA, but my Dad has a special gift for turning nothing into Something. He used to say it was his favorite thing to do. He had a big workshop that always had at least one formidable piece of farm machinery in it that had been rolled in with a broken or missing appendage. It was sort of like John Deere triage…

beet recipe

Beet Hummus

Too bad the recipe I chose for them completely obliterated the aesthetic appeal of the beets. Quite literally. I opted to make beet hummus for my recent red-white-and-blue themed potluck, and I was so excited to be able to use produce that I had grown myself. I love hummus, I love beets. How could these not be delicious together? Drizzle a little olive oil, scoop onto a little pita… doesn’t get any better than that….

pork noodles recipe

Sichuan Pork Noodles

So I may have mentioned that I wasn’t really cooking anymore. *blushing* Yes, the skin on my knuckles has grown back, my finger nails are long, and my tongue is not completely burned. It’s wonderful. Well, wonderful except that I’m not cooking anymore! When I first ventured into the kitchen five or so years ago, the very first recipe that I made on my own, totally unprompted, was Lynne Rosetto Kasper’s Veggie Chow Mein. To this day, it’s one of my most beloved recipes. It’s unintimidating, is chock-fulla veggies, and has great asian flavors – my fave….


Festival Squash Ravioli with Brown Butter Sage Sauce

You can crack a Festival Squash in half, remove the seeds, and roast face-down on a baking sheet at 425 for 30 minutes or so. Then scoop out the meat and eat it just like that. Or add just a bit of cream and seasoning for delicious mashed squash. Or dice it up and roast or boil it for a lovely topping for salad, or a great side dish. Or throw it in the blender with a little chicken stock and puree until really smooth and then sit a pork chop or chicken breast on top of it and you have a homemade equivalent to those purees that are all the rage in restaurants right now. I was feeling particularly fancy, so I decided to use it as ravioli filling, mixed with cheese and herbs….


Still Faster in the Kitchen

I have the second half of those great Kitchen Tips that are going to make us all more efficient in twenty-ten. But. First I have to tell you that even though it’s only mid-January, I have seen the light at the end of the tunnel known as the Seattle winter. And it’s called tulips.