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Salmon & Sweet Potato Yellow Curry
I finally used some of my yellow curry paste last night and it was truly incredible. I do not often say that about my food. I am always tweaking recipes and thinking about how it could be better. Well, it I don’t think it gets better than this. Make this on a day when you…
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Sauerkraut & Brine Uses
Sauerkraut Suggestions I might be addicted to sauerkraut. In fact, I am eating some right now while I type this. So, I thought I would share with you all some of my favorite sauerkraut combinations in case you ever make it and have no idea what to do with all that. Check out my post…
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Yellow Curry Paste:
yellow curry paste w/ lemon drop peppers recipe
I just harvested a bushel of lemon drop peppers from my garden. With mild to medium heat, they are perfect for a kid-friendly curry paste! You can substitute any mild to medium heat chile in this recipe, but just taste it as you add them to get it where you want. If you desire a…
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Ghee
Ghee is an excellent choice for a healthy fat to sautée with. It is basically clarified butter, only simmered a bit longer to toast the milk solids and give it a nutty flavor. By separating and straining out the milk solids from the pure butterfat, you can cook with it at a much higher temperature…
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Enchilada Sauce
I just started making my own enchilada sauce, since inflation has brought a can of store-bought up to around SIX DOLLARS! I usually use at least 3 cans when I make a pan of enchiladas, so my once cheap and easy go-to family favorite was in danger of extinction. You will need to visit your…
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Dolmas w/ Brussel Sprout Leaves:
an alternative to grape leaves for Dolmas
Ok, so you are going to have to attempt growing your own Brussel Sprouts for this one. If you do, you have to trim the bottom leaves every few days to encourage the little cabbage-esque heads to form and what to do with all those leaves? Of course, you can just cook them like you…
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Stocks:
How to make your own stocks from kitchen scraps
Having rich stocks on hand in your freezer is the difference between just enjoying your meal and moaning in ecstasy while you rock back and forth in your chair, slurping divinity. It takes very little effort once you get in the habit of saving scraps. I keep a large ziplock bag in my freezer and…
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Mayonnaise & Nut Butter:
healthy fats on hand and in demand
Just this week, the world grew cold. John started burning all the yard debris and wood scraps from his fair weather construction projects while we scrambled to plant trees before the first freeze. Leo insists on wearing every pair of mittens and socks he can find(regardless if they fit him), and layering pajamas under his…
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Ricotta Cheese:
the easiest homemade cheese ever
The hardest part about making this cheese is cleaning the cheesecloth. It is perfect for Raviolis and Lasagnas, but Im eating it right now with some fresh cherry belle radishes and loving it. I learned how to make this simple fresh cheese from one of my most beloved cookbooks, The Kitchen Ecosystem by Eugenia Bone,…
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Saurkraut:
the art of fermentation
I must always have something fermented in my fridge. More often than not, it is cabbage. There are so many reasons this is the classic vegetable to ferment. It is extremely cheap. It has a flavor that is sweet, mild, and open to endless seasoning variations. It’s crispiness is perfect for maintaining some crunch despite…