Every few days, for the last month, I’ve gone out to my garden in the morning and gathered enough tomatillos to cook up with some eggs for breakfast. Here it is November, and the leaves are all turning, but we’re in Northern California and we still have yet to get a frost, so the tomatillos are still growing, albeit more slowly. We grew up with my mother making huevos a la Mexicana , or scrambled eggs cooked in a tomato and jalapeno salsa.
Saute in large pan: 1/4 cup fat (butter, coconut oil, fat from other meat you’ve cooked, lard…) 3/4 cup chopped celery 3/4 cup diced onion Add: 6 cups of water or a bone broth you’ve made previously , or add a few bones from other cooking to the water 3/4 cup lentils cook 20 minutes. Add: 1 quart canned tomatoes 3/4 cup barley, brown rice, or a combination of the two 2 t. salt 1/4 t. each pepper, rosemary, and garlic Simmer 45-60 minutes Remove bones if you added any, drain them, returning the drippings and drainings to the soup, and discard the bones. Add: 1/2 cup shredded carrots or other root vegetable – sweet potatoes, for example. Add one or two cups of diced leftover meat if desired. It’s very good with leftover roast beef.
Raw Pad Thai Recipe and Photo Courtesy of Clean Plates
Recipe Slow Cooker Size: 4 quart Setting: Low The word étouffée means “smothered”—an ideal task for the slow cooker. In this version, tempeh gets smothered by the usual vegetable trinity of South Louisiana cooking—onions, bell pepper, and celery—along with a flavorful sauce laced with thyme and marjoram. Serve over freshly cooked rice.
Really simple to make- served along with greens and Roasted Fingerling Potatoes from the Candle 79 Cookbook . This was a simple dinner I made the other night, just after I got home from work. The tempeh came together quickly while the potatoes were roasting- you definitely have a few minutes before you need to start making the tempeh while the potatoes are in the oven.
Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans? Honestly, there are few things more fundamental than placing dried beans into a pot of water, cooking them, and serving them to hungry souls.
1 lb. pinto beans 1 lg. onion, chopped 2 fresh tomatoes, diced 2 jalapeno peppers, chopped 1/4 lb. butter Salt and pepper to taste Cover 1 lb. pinto beans with water and soak overnight. Drain water, recover with water and cook slowly until done. Drain liquid, saute 1 large onion, chopped, fresh tomatoes and jalapeno peppers chopped without seeds in butter, salt and pepper to taste.
Makes: 6 to 8 servings These beans taste like you’re on the Chisholm Trail fresh from a cattle drive.
Ingredients 1 tablespoon vegetable oil 1 garlic clove , minced 1 jalapeno , minced 1/4 cup diced onions 1 packet Sazon seasoning (about 1 1/4 teaspoons) 2 (15.5-ounce) cans pinto beans 1 lime, juiced Salt and freshly ground black pepper Directions In a saucepan , heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes.
How am I occupying my fevered little brain as we wait (not so patiently) for more house showings? How do I keep my spirits up as we start this selling process all over again?
A while back, I wrote about my adventures stuffing some huge nasturtium leaves.
This is yummy. This is simple.
serves: 6 servings This is the warm salad we enjoyed at Manfredi Barbera's as one of the appetizers. It is also delicious at room temperature-and in the heat of summer, it makes a marvelous main course or an accompaniment (contorno) to grilled fish or chicken.
Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich, Tanya Bastianich Manuali (Alfred A. Knopf, 2009) is a 2010 James Beard book awards finalist in the Cooking from a Professional Point of View category.