Jerusalem artichokes are sweet. You wouldn't think so by looking at the gnarly roots. And you may not think so unless you have another vegetable to which to compare them. So I roasted a handful of Jerusalem artichokes (all I could bear to peel at one time...) and a couple of … [Read more...] about Roasted Jerusalem Artichokes and Potatoes
Sides
Toasted Barley Risotto
The broth was bland. That's about the only thing that can go wrong with barley risotto, in fact. I followed the directions precisely, so it actually wasn't my fault for once. Jumping into my ceiling yesterday morning, now THAT was completely my fault. To be fair, the ceiling … [Read more...] about Toasted Barley Risotto
Roasted Sweet Potatoes with Lemon and Garlic
Ingredients: 4 sweet potatoes, 1 head of garlic 1/2 - 1 tsp salt black pepper chili pepper flakes a TON of rosemary (or thyme or oregano) juice of 1/2 a lemon (or 1 to 2 tbsp lemon juice) Directions: Peel and chop the 4 sweet potatoes lengthwise (or you can leave the … [Read more...] about Roasted Sweet Potatoes with Lemon and Garlic
On Swiss Chard Cakes with Parsley Sauce and How to Make Disgusting Greens Delicious
It's never a good idea to start an article with the words, "Bear with me," but that's what I need to ask you to do. Maybe you don't like green leafy vegetables as much as I do, but before you start yelling, "Ew! Gross! It's green!" or "She wants me to eat that?", let me convince … [Read more...] about On Swiss Chard Cakes with Parsley Sauce and How to Make Disgusting Greens Delicious
Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic
The easiest way to roast a squash is to cut it in half, scoop out the seeds, place the sides cut side-down on a baking sheet, and roast in a 350 degree Fahrenheit oven for about 40 minutes, or until the flesh is soft and the juices start to seep out and caramelize. Scoop out the … [Read more...] about Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic
Lentils with Broiled Eggplants from “Plenty” by Yotam Ottolenghi
It was a miracle. I got through a Thanksgiving dinner without that sick feeling from too much delicious stuffing, gravy, and chicken, squash, potatoes, and my own personal starchy bliss-coma. I had all those things, yes, but I also made about 6 lbs of roasted vegetables (the … [Read more...] about Lentils with Broiled Eggplants from “Plenty” by Yotam Ottolenghi
Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
When I was buying my 4 pounds of white peaches, I also bought 2 cases of mangoes. Yes, 2 cases! That's about 20 mangoes. The big Kent ones. Not the small yellow Altaulfu or Alphonso mangoes. These guys come from a bit further south and have some body weight. I went to a different … [Read more...] about Mango Chutney + Frozen Mango Chunks + Eating Fresh Mango with a Spoon
White Peach Chutney
I'm in love with white peaches and mangoes and it's a horrible thing. Neither grow here. The white peaches don't even come from Ontario, I don't think. I'm pretty sure they're from California. The problem is I went to Italy a few summers ago and discovered what a peach could … [Read more...] about White Peach Chutney
20 lbs of Tomatoes = 3 Jars of Non-Shelf Stable Tomato Sauce?
Yup, 20 pounds of tomatoes gave...3 jars of sauce. Note: DO NOT USE THIS RECIPE FOR CANNING! USE THE ORIGINAL AND MAKE A JUICY, SEEDY PUREE INSTEAD OF DRAINING THE BLANCHED AND SEEDED TOMATOES TO MAKE THEM SWEETER AND DENSER! If you make this recipe keep it in the fridge or even … [Read more...] about 20 lbs of Tomatoes = 3 Jars of Non-Shelf Stable Tomato Sauce?
The Other Zucchini: A Dilly of a Pickle
I kept on slicing. Once you get out the mandolin you go on a slicing role. You keep looking for more things to slice. Might as well take advantage of it. Kind of like a blender. What else can I blend before I have to wash this thing? I think. What else can I slice into … [Read more...] about The Other Zucchini: A Dilly of a Pickle