We are in the home stretch of winter, and even though it’s been one of the warmest winters in New England and the forsythia is blooming nearly 2 months early, it’s still slim pickings, food wise. We are many weeks away from garlic scapes or asparagus or peas at the nearby farms. I’ve had quite enough kale and winter squash and now I long for spring and fresh vegetables.
Chili makes for an ideal cold weather dinner. It’s my standby when I’m having friends over, not sure exactly what time we will eat, and I want to make it in advance. It’s also hard to mess up.
To make it special, you can serve it with all kinds of fun toppings (avocados, sliced jalapenos, olives, etc.), with a salad and cornbread to round it out. And it’s happy to to simmer on low heat as you wait for your guests to arrive. Continue reading
So, if you came over yesterday to watch some football, I might have hung up your coat, offered you a beer, and immediately set out a warm plate of these chips and this dip. And five minutes later, when the chips were gone, you might have asked for the recipe, after acting impressed that I made these chips, and from scratch.
Can I even call this a recipe, since the chips are only 3 ingredients, and one of them is salt?
We discovered it when my mom and I were making a fancy vegetarian torte topped with these lovely slices of sweet potato draped and arranged like a big flower. We had slices left over and baked them with a tiny bit of olive oil until crispy. We were surprised we had never made sweet potatoes like this before and polished off the pan of crispy slices in a quick minute. Continue reading
What was I thinking when I bought a bag of “southern greens blend,” which is a pound of mustard, turnip, and collard greens–stuff I probably would throw away, not knowing it’s edible–and some spinach?
I was thinking its probably good for me and everything else looked kind of tired after a long drive from the west coast. Flash forward four days, and this bag of trimmings is the only thing in the vegetable drawer. And, right about now I’m thinking this blog should be called the root vegetable kitchen. But, I have hope for a decent healthy dinner in 60 minutes less.
The way some people use bacon to fix food or myriad other situations, I add sweet potatoes. So here’s a quick weeknight healthy vegan dinner that would make Aunt Nettie proud. Continue reading
Hello first really cold day of winter! All thoughts of a brisk walk in the woods or a climb up a big hill went away after I stepped outside to get the newspaper. Last I checked, the temperature was trying to climb into the double digits.
When it gets this cold, I want to curl up with the cat and read a book. I want to eat something warm, saucy, filling, and savory. And, a trip to the grocery store or anywhere in a cold car is not for a wimp like me. So this is one of those pantry and freezer cooking challenges days.
Fortunately, I had enough of the ingredients to make a version of Mark Bittman’s ma po tofu. I changed some of the proportions, left out green onions, and added red bell pepper and crushed peanuts. Continue reading
Happy new year! I’m starting 2012 with one simple resolution that will benefit you and me–cooking from cookbooks that I received as treasured gifts in the past couple months.
This I decided during today’s walk around Walden Pond, as I thought about the meaning of life and dismissed tedious fitness goals, and then resolved to cook from more cookbooks this year and read Proust. Continue reading
The Cement Truck Kitchen was in full holiday gift manufacturing mode this month. We made triple batches of this granola, gearing up for all the bags to deliver from Chanukkah through the new year’s parties.
I’ve been auditioning granola recipes for years. My family has been happy about this and is at the ready to do batch comparisons and blind taste tests.
This recipe is a distant cousin to a long ago Martha Stewart recipe.
In Cement Truck Kitchen taste tests, it’s less sweet, but still tied with Melissa Clark’s olive oil granola and Molly Wizenberg’s granola. I encourage you to make this recipe your own–replace the almonds and pecans with other nuts that you like (pistachios, walnuts, hazelnuts?), swap whole flax seeds or pumpkin seeds for the sesame seeds, and mix in your favorite dried fruits.