amuse bouche
How should I eat? (Not too much)
—Michael Pollan
If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook
Treat treats as treats.
—Michael Pollan
No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
I Love Early Fall…From My Head…To-ma-toes
I can’t quite place where my competitive nature comes from…I come from a family of educators, thespians, and mathematicians – none of which I associate with an attitude of “everything is a competition….and I always win” kind of attitude. Well, regardless of where it came from, that’s me!
As many gardeners are experiencing…it’s tomato season! Many of my coworkers are passing extra tomatoes around the office. One of the engineers said he would make salsa over the weekend. My interpretation = salsa contest!
My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before. I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work.
I found an intriguing recipe for avocado salsa on a website called Cooking Classy. Think Guacamole meets Pico de Gallo. YUM! Not only is it delicious, but it looks amazing, too!
Avocado Salsa
Ingredients:
20 oz roma tomatoes, seeded and diced
1 cup chopped red onion
1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat)
1/2 cup chopped cilantro leaves
3 medium avocados
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 clove garlic
Salt and pepper to taste
Instructions:
Place red onion in a strainer and rinse under cool water to remove harsh bite. Drain well. Put onion, tomato, jalapeño, cilantro, and avocado in a bowl. In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper. Pour over vegetable mixture. Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire!
Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli. I will be sure to update you all on the winning recipe. And if it’s not mine, I will be sure to procure it and share accordingly.
Until next time,
Corrie
Posted: 9-16-2018
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#286 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
I can't quite place where my competitive nature comes from...I come from a family of educators, thespians, and mathematicians - none of which I associate with an attitude of "everything is a competition....and I always win" kind of attitude. Well, regardless of where it came from, that's me!
As many gardeners are experiencing...it's tomato season! Many of my coworkers are passing extra tomatoes around the office. One of the engineers said he would make salsa over the weekend. My interpretation = salsa contest!
My very first attempt at salsa was a rather surprising strawberry rhubarb salsa (get the recipe here!), but I have never made a tomato salsa before. I have many kitchen-savvy coworkers, so I look forward to the spread of salsas at work.
I found an intriguing recipe for avocado salsa on a website called Cooking Classy. Think Guacamole meets Pico de Gallo. YUM! Not only is it delicious, but it looks amazing, too!
Avocado Salsa
Ingredients:
20 oz roma tomatoes, seeded and diced 1 cup chopped red onion 1 large or two small jalapeño, seeded and chopped (leave seeds if you like heat) 1/2 cup chopped cilantro leaves 3 medium avocados 3 Tbsp olive oil 3 Tbsp fresh lime juice 1 clove garlic Salt and pepper to tasteInstructions:
Place red onion in a strainer and rinse under cool water to remove harsh bite. Drain well. Put onion, tomato, jalapeño, cilantro, and avocado in a bowl. In a separate bowl, whisk together olive oil, lime juice, garlic, salt, and pepper. Pour over vegetable mixture. Toss gently to evenly coat. Serve with chips, Mexican-inspired entrées, or anything else you desire!
Presently enjoying the avocado salsa on some Atlantic Cod with a side of steamed garden carrots and broccoli. I will be sure to update you all on the winning recipe. And if it's not mine, I will be sure to procure it and share accordingly.
Until next time,
Corrie
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Three uses for a bounty of apples
I am RICH with apples. The apple tree in our front yard is a prolific producer. The landlords are pretty sure it’s a macintosh tree, but I’m not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.
Method 1- Dehydrate: My Jedi mind powers are very strong. On Thursday, I was thinking how nice it would be to have dehydrator for my apples. Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out! He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend. Some folks recommend soaking the apples in lemon water to minimize browning. I referenced Getty Stewart’s site as a rough guide. She includes a comparison photo; the difference is marginal at best. I soaked half – we will see if there’s an obvious difference.
Method 2 – Applesauce: Ugly, bruised, and crumbly apples didn’t make the dehydrator cut. These went into a big pot for applesauce. I made applesauce for the first time last year, you can read about it here. Most recipes call for added sugar, which I find completely unnecessary. Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy. I added some vanilla beans, allspice, and cinnamon. YUM! Bonus – it makes your house smell amazing!
Method 3 – Apple Cider Vinegar: Move over kombucha, I have a new fermentation project! I put all my apple refuse into a big bowl to use for vinegar. I had enough to start a batch AND put a bag of refuse in the freezer for next time! I did not bother with removing seeds and stems…I hope I don’t regret it, too early to tell! I followed Wellness Mama’s method. She provides some great background if you’re curious on uses and benefits. If you’re new to ACV and not quite ready to make your own, I highly recommend buying vinegar “with the mother.” Bragg’s is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!
A couple recommendations:
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don’t store it with the lid on – it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby…this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you’ve got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin
Posted: 8-19-2018
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#286 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
I am RICH with apples. The apple tree in our front yard is a prolific producer. The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.
Method 1- Dehydrate: My Jedi mind powers are very strong. On Thursday, I was thinking how nice it would be to have dehydrator for my apples. Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out! He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend. Some folks recommend soaking the apples in lemon water to minimize browning. I referenced Getty Stewart's site as a rough guide. She includes a comparison photo; the difference is marginal at best. I soaked half - we will see if there's an obvious difference.
Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut. These went into a big pot for applesauce. I made applesauce for the first time last year, you can read about it here. Most recipes call for added sugar, which I find completely unnecessary. Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy. I added some vanilla beans, allspice, and cinnamon. YUM! Bonus - it makes your house smell amazing!
Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project! I put all my apple refuse into a big bowl to use for vinegar. I had enough to start a batch AND put a bag of refuse in the freezer for next time! I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell! I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits. If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother." Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!
A couple recommendations:
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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With much love 🍅❤️🍅"
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SUBSCRIBE TO THIS BLOG’S FEED
2 responses to “Three uses for a bounty of apples”
-
Kellie Kutkey says:
I’m excited to see how the vinegar turns out!
-
Corrie Austin says:
You and me both! I love cider vinegar, and it seems so easy-just gotta have some patience!
Leave a Reply
Strawberry Rhubarb Salsa
Ingredients
1 cup diced rhubarb
1 cup dices strawberries
pinch of salt
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup diced cilantro
1 lemon, squeezed
2 tablespoons olive oil
2 tablespoons coconut aminos*
*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that’s it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that’s how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you’re a faster dice-er than I am, but if you’re looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen.
Posted: 7-1-2018
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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string(3947) "[caption id="attachment_4754" align="aligncenter" width="520"] Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#286 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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SUBSCRIBE TO THIS BLOG’S FEED
4 responses to “Strawberry Rhubarb Salsa”
-
As I sit here in 90 degree heat in the Kingdom, I’m thinking what a cool and original salsa idea! With a ripe rhubarb plant in the garden,what better way to use this favorite fruit…in time for the 4th!
-
I hope you enjoy it! It was so easy to make and impressively tasty.
Enjoy your holiday!
Corrie
-
-
Thanks, Bronwyn, for such an unusual and appealing recipe!
Can’t wait to try it.Best regards,
Niki
Leave a Reply
Egg White Casserole with Sweet Potato Crust
Served with fresh avocado and pea shoots
Egg White Casserole with Sweet Potato* Crust
Corrie’s notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they’re all like this, I’m in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn’t add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn’t add milk)
16 oz low-fat cottage cheese (I didn’t add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand – simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don’t cover while cooling, or the steam will make your potatoes mushy!
Posted: 4-1-2018
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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string(3947) "[caption id="attachment_4754" align="aligncenter" width="520"] Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#286 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" 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With a ripe rhubarb plant in the garden,what better way to use this favorite fruit...in time for the 4th!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208673]=> object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208673" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.6.126" ["comment_date"]=> string(19) "2018-07-02 10:39:39" ["comment_date_gmt"]=> string(19) "2018-07-02 14:39:39" ["comment_content"]=> string(96) "I hope you enjoy it! It was so easy to make and impressively tasty. Enjoy your holiday! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208669" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208673" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.6.126" ["comment_date"]=> string(19) "2018-07-02 10:39:39" ["comment_date_gmt"]=> string(19) "2018-07-02 14:39:39" ["comment_content"]=> string(96) "I hope you enjoy it! It was so easy to make and impressively tasty. Enjoy your holiday! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208669" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#322 (18) { ["comment_ID"]=> string(6) "208670" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(10) "Niki Glanz" ["comment_author_email"]=> string(17) "nikiglanz@aol.com" ["comment_author_url"]=> string(33) "http://www.memoriestomomentum.com" ["comment_author_IP"]=> string(11) "65.96.4.155" ["comment_date"]=> string(19) "2018-07-01 14:05:56" ["comment_date_gmt"]=> string(19) "2018-07-01 18:05:56" ["comment_content"]=> string(104) "Thanks, Bronwyn, for such an unusual and appealing recipe! Can't wait to try it. Best regards, Niki" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208672" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(11) "Joan Nathan" ["comment_author_email"]=> string(18) "Nathan4221@aol.com" ["comment_author_url"]=> string(24) "http://Joan%20Nathan.com" ["comment_author_IP"]=> string(11) "73.38.96.28" ["comment_date"]=> string(19) "2018-07-02 04:18:18" ["comment_date_gmt"]=> string(19) "2018-07-02 08:18:18" ["comment_content"]=> string(66) "Can’t wait to try the salsa and can’t wait to see you in July!" 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With a ripe rhubarb plant in the garden,what better way to use this favorite fruit...in time for the 4th!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208673]=> object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208673" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.6.126" ["comment_date"]=> string(19) "2018-07-02 10:39:39" ["comment_date_gmt"]=> string(19) "2018-07-02 14:39:39" ["comment_content"]=> string(96) "I hope you enjoy it! It was so easy to make and impressively tasty. Enjoy your holiday! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208669" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208673" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.6.126" ["comment_date"]=> string(19) "2018-07-02 10:39:39" ["comment_date_gmt"]=> string(19) "2018-07-02 14:39:39" ["comment_content"]=> string(96) "I hope you enjoy it! It was so easy to make and impressively tasty. Enjoy your holiday! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208669" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#322 (18) { ["comment_ID"]=> string(6) "208670" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(10) "Niki Glanz" ["comment_author_email"]=> string(17) "nikiglanz@aol.com" ["comment_author_url"]=> string(33) "http://www.memoriestomomentum.com" ["comment_author_IP"]=> string(11) "65.96.4.155" ["comment_date"]=> string(19) "2018-07-01 14:05:56" ["comment_date_gmt"]=> string(19) "2018-07-01 18:05:56" ["comment_content"]=> string(104) "Thanks, Bronwyn, for such an unusual and appealing recipe! Can't wait to try it. Best regards, Niki" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208672" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(11) "Joan Nathan" ["comment_author_email"]=> string(18) "Nathan4221@aol.com" ["comment_author_url"]=> string(24) "http://Joan%20Nathan.com" ["comment_author_IP"]=> string(11) "73.38.96.28" ["comment_date"]=> string(19) "2018-07-02 04:18:18" ["comment_date_gmt"]=> string(19) "2018-07-02 08:18:18" ["comment_content"]=> string(66) "Can’t wait to try the salsa and can’t wait to see you in July!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } } SUBSCRIBE TO THIS BLOG’S FEEDLeave a Reply
Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever
Ingredients:
3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
8 ounces cippolini onions
1 pound button mushrooms, cut in half
16 oz package frozen artichoke hearts, defrosted and quartered
1/2 cup dry white wine
1 1/2 cups chicken broth
2/3 cup dijon mustard
1 bay leaf
Method:
Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate.
Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts.
Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine.
Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender.
Season with salt and pepper before serving.
Blogger’s notes:
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you’ll be grateful for the tasty meal you come home to!
- This was not a photogenic meal…pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Posted: 2-4-2018
- The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
- Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).
Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!
Until next time,
Corrie Austin"
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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string(3947) "[caption id="attachment_4754" align="aligncenter" width="520"] Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#286 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
2 responses to “Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever”
-
Pat says:
Got some chicken thighs to try this out with.
-
Corrie Austin says:
Dad,
Did you try the recipe yet? How did it turn out???Also, did you struggle to find “borth” at the grocery store? heh heh heh…
Love you,
Corrie
-
Leave a Reply
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- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book… - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm – Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School – Not Just a Slogan - Oct 2013
- The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013
- The Spirit of Vermont at the 2013 UVM Food Sustainability Summit - Jul 2013
- My Shangri-La: A Weekend at Twin Farms Resort - Jun 2013
- Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
- Remarkable Recipes, Remarkable Women - Apr 2013
- Food & Art at Twin Farms - Apr 2013
- Video of Bronwyn Dunne & Judith Jones Preparing Potato Salads at BrynTeg - Mar 2013
- Potatoes from Peru: An Ancestral Flavor Reclaimed - Mar 2013
- Cookbook Author Joan Nathan’s 70th Birthday Party - Feb 2013
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! - Feb 2013
- The Mindful Carnivore - Jan 2013
- An Adventure in Cooking, Food & Healthy Living… - Jan 2013
- Caledonia Spirits & Winery: The Honey Man’s Dream - Dec 2012
- A Spoonful of Fresh Maple Yogurt—Farmers to You Delivers! - Dec 2012
- Bronwyn Featured in Best of Burlington - Dec 2012
- Private Cooking Classes with Bronwyn! - Dec 2012
- A Last Feast Before A Perfect Storm - Nov 2012
- Two Last Meals, Part 2: Breakfast at The Inn at Shelburne Farms - Nov 2012
- Radio Flyer… but Melons or Swiss Chard? - Nov 2012
- Two Last Meals, Part 1: Lunch at the Circus Smirkus Pie Car - Nov 2012
- Cedar Circle Farm’s 2012 Heirloom Tomato Guide - Oct 2012
- My Mother-in-law’s Favorite Meal: BLTs - Oct 2012
- Fall’s Upon Us: Tomato Harvest Festival & Circus Smirkus - Oct 2012
- Wholegrain Sourdough Breads 2 Day Class with John Mellquist of Trukenbrod Mill & Bakery - Oct 2012
- Cold Pea Soup: Catching up with Summer Flavor & My Move - Sep 2012
I’m going to try this. Terri and I are harvesting the end of her tomatoes (“to-ma-toes” . . . CUTE!!) next week and I can do it then. I think I’ll get some green tomato salsa out of it as well, I’ll send a pic. How do I do that on the blog?
With much love 🍅❤️🍅
I tied for first place! I’m collecting the other recipes, as we had a VERY tasty salsa spread. There was an impressive variety of flavors and tastes. It was a huge success!