In the Kitchen


Photo credit: Unsplash.com
(My style is a bit less rustic)
Of late, I've been cooking (a lot) - for us, for BBQs, for tailgates, for church, for work, etc. Which is fine, because I quite like food.  I have a whole shelf of cookbooks (below are just a few).

Sometimes people ask for the recipe. Sometimes I remember to send it. (Sometimes I don't or I try to verbally tell them because, well, there is the "5 ingredient rule*".) Sometimes I post recipes on the blog or write about cookbooks I like. Having them all in one place for folks seems like the simplest solution. 

DRUM ROLL:  Recipes I've posted on this blog, notes on cookbooks and more!

(Note: Check for updates often! I've recently re-organized by category and then reverse chronological per a request from kidlets so they could more easily find favorites)

Vegetables:
July 2018 - Minty Garden Pesto - a great way to use up your basil, peas and mint!

June 2018 - Lentil Salad with Tomatoes and Fennel - keeps well and is good room temperature or cold

March 2018 - Quinoa + Broccoli + Squash Casserole - it is easy to make a head, great with a salad, and keeps well.

January 2018 - "Asparagus Salsa" - delicious, fresh, 5 ingredients* and totally versatile.

June 2016 - Avocado and Black Bean Salad - easy, delicious, perfect for summer!

August 2015 - What to do with Summer's Bounty of zucchini. The zucchini may be as big as cats, but I've got options for you! (The prerequisite zucchini bread, fried zucchini blossoms and even a lovely zucchini/carrot/couscous/walnut recipe.)
  • (BTW - you can also pre-shred and freeze 2 cup bags of zucchini to use later in the year.)
March 2015 - Sauteed Garlicky Greens with Tomatoes - look for unexpected opportunities in the grocery aisle for fresh food combinations


February 2015 Raw Food - with an ode to my favorite cookbook and three clean eating websites to check out plus some phenomenal non-dairy pudding



Breads:
April 2018 - Applesauce Bread - when you have applesauce to use up, this is a great treat. It's also nice to have with peanut butter!

December 2017 - "Semi-Homemade Creamy Crescent Treats" - what to do when you are a vegetarian and your household makes oodles of pigs-in-blanket  and "Protein Balls" - a quick peanut butter oat snack.

August 2017 - Ben's Zucchini Bread - this recipe has more zucchini and more vanilla than the original. (It's also the favorite of a 12 year old boy.)

July 2017 - Herbed Biscuits yet another way to incorporate basil and other herbs into your food in a delicious and nearly healthy biscuit.

November 2015 - Banana Bread! An easy and delicious way to ensure you don't waste any banana goodness.


August 2015 - What to do with Summer's Bounty of zucchini. The zucchini may be as big as cats, but I've got options for you! (The prerequisite zucchini bread, fried zucchini blossoms and even a lovely zucchini/carrot/couscous/walnut recipe.)
  • (BTW - you can also pre-shred and freeze 2 cup bags of zucchini to use later in the year.)


2014 - Bruschetta



Protein:
June 2018 - Lentil Salad with Tomatoes and Fennel - keeps well and is good room temperature or cold

March 2018 - Quinoa + Broccoli + Squash Casserole - it is easy to make a head, great with a salad, and keeps well.

December 2017 - "Semi-Homemade Creamy Crescent Treats" - what to do when you are a vegetarian and your household makes oodles of pigs-in-blanket  and "Protein Balls" - a quick peanut butter oat snack

November 2017 - "Italian" Quinoa Salad - what happens when you have a few left-overs and are making acres of food...


May 2015  - The Incredible Edible Egg - a luxurious breakfast frittata of infinite variety


Desserts
July 2018 - Freezer Cobbler - If you have 3 cups of any berries in the freezer and basic pantry supplies, you've got this! It has been the hit of the summer at my house.

October 2017 - Jericho's Apple Pie - this recipe is a 17 year old girl's favorite of the various "apple" pies I've done in the last 2 months. (Including a green tomato pie that tastes just like an apple pie....)

August 2017 - Ben's Zucchini Bread - this recipe has more zucchini and more vanilla than the original. (It's also the favorite of a 12 year old boy.)


October 2016 - Peach+Basil Dessert - sounds odd, tastes delicious. Plus you have options on how to serve it!


November 2015 - Banana Bread! An easy and delicious way to ensure you don't waste any banana goodness.


*No recipe should ever include more than 5 ingredients, excluding spices. Really. I don't have time for more than that and that's WAY too much shopping

**Unless you have left-overs. They count as one ingredient.

Cookbooks on this blog (2015):

  • Fast, Fresh & Spicy Vegetarian by John Ettinger. (Last I checked this was out of printed and only available as a used - or pre-loved book.) What haven't I cooked from this book? This is the book that long ago taught me cooking did not have to be difficult. It can be easy and delicious and good for you! This is my go-to book when I'm stuck on what to make next. I'll note a few crowd pleasers I've made over the years from the book...
    • Carrot and Cilantro Rice (page 115)
    • Lemon Herb Rice (page 120)
    • Linguine with Lemon and Caramelized Fennel (page 146)
    • Zucchini Stiffed with Herbs and Cheese (page 214)
  • The High Protein Vegetarian Cookbook by Katie Parker (who also blogs over at Veggie and the Beast). It's a decent book. Not too many weird ingredients. A little cheese heavy and a touch bland but work-able, even if I'm not sure I'll be hiding black beans in brownies anytime soon!
    • Peanut Butter Banana Baked Oatmeal (page 29). Well, let's start with I think she's using regular peanut butter (with corn syrup or cane sugar) rather than "clean" peanut butter! It was not even close to sweet. Something I can adjust with the maple syrup in the recipe. But it also had a LOT of contrasting flavors in it. I will say - it stores well, and heated up with a touch of butter is a nice quick breakfast.
    • Chickpea Gnocchi with Whole-Grain Mustard Cream Sauce (page 78). This was my first attempt at making gnocchi. It was surprisingly easy, although it did take a good bit more flour than specified in the recipe. Next time, I'm roasting (in the oven, in the skins) whole garlic cloves in advance. I'll be adding them to the chickpea gnocchi mix. They will add a lovely touch of savoriness.




2014 Cookbooks discussed on this blog:
  • Food by Mary McCartney (gorgeously photographed and vegetarian friendly) Here's what I've tried so far:
    • One-Pot Mushroom Rice (page 126) - it was okay. I've actually made versions my whole life and I like mine better. (It needed way more salt and cheese to make it tasty + more specific spices)
    • Black Bean, Sweet Corn and Feta Tacos (page 121) - these are craveable and as a bonus, I often have all the ingredients on-hand!
    • Leek, Zucchini, and White Bean Soup (page 78) - is okay but a bit bland; nice on a cold day
  • Mad Hungry Cravings by Lucinda Scalla Quinn (very cookable recipes, if a little meat heavy)
  • Preserving by the Pint by Marisa McClellan (the BEST small canning book I've ever seen. I'd love to try every recipe in it! And yes, I've now - as of November 2014 - purchased it.)


And check out this post for an ODE to orange food(My love of which has no bounds.)


Photo credit: Unsplash.com
(Someday I hope to make a bowl o'delicious like this)