Blog Archives for tag weeknight dinner

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:

brussels sprouts and white beans recipe

Pollyanna Brussels Sprouts

Call me Pollyanna (you wouldn’t be the first), but I believe that politicians want to do the right thing, all dogs go to heaven, there’s a pot of gold at the end of every rainbow, and that everyone loves Brussels sprouts. It’s unfathomable to me that anyone could possibly turn up their noses at these nutritious little gems. Ok, maybe I can understand the nose-turning part, they are a little stinky. But hold your nose and deal, people. Brussels sprouts are seriously nutritious…

Steak-with-anchovy-butter recipe

Steak with Anchovy Garlic Butter

First, buy a nice piece of steak. Talk to the butcher at the grocery store and ask him what looks good. Let me tell you – butchers love to talk to customers. Can you blame them? They’re cutting up carcasses all day. I’d recommend a cut of steak that tastes like steak – such as strip or flank, instead of something milder like a tenderloin. You can use whatever preparation you like to cook your steak – pan roast, grill, broil, and while it’s resting you can whip up this accoutrement in a matter of minutes. The flavor profile is equal parts salt, garlic, and rich cream, and it balances a thick meaty steak wonderfully…

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….


Shrimp Escabèche with Citrus Mojo

Just a quick post to tell you about the fabulous dinner we had at this month’s foodie potluck dinner. The theme was Tapas, and who can’t get on board for that? Tapas (or small plates) give you an excuse to eat 5 different things for dinner instead of just one. Sign me up…


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….

hot and sour soup recipe

Hot & Sour Soup

And from that day forth, we were all chinese food fans. We ordered a wide range of foods there: chicken with broccoli, beef with broccoli, and shrimp with broccoli. (I never said we were an adventurous bunch.) If I was a betting woman, I’d say those are still my parents’ top picks. Though maybe not the beef so much – red meat, you know, gotta keep it healthy…