Oh, my goodness people. Please make this soon. This seems very simple. Boring, even. And Zucchini? Please. But everything comes together and cooks and becomes….divine. I was doing a happy dance in the kitchen after my first bowl of this. This is a simple vegetable stew that will make you believe in veggies. After about … Continue reading
This is slightly adapted from The Chew’s cookbook–the market didn’t have any fresh peas yet, so I omitted them and used only asparagus. If you’ve never cooked with asparagus, there’s an easy way to tell what part is edible: bend the stalk in half. The top part, the good part, and the bottom, woody part, will separate. … Continue reading
When I’m home for Christmas break, I love to cook, especially when it’s going to be chilly like it’s forecasted to be. This year is a bit busier than other years, but I’ve still got a lot of cooking planned. Here’s what’s up: (bold is a new recipe!) Tomorrow: Assuming no other dinner plans pop up, … Continue reading
I love this dish. I’ve made it for a New Year’s dinner, and now it has a place in my T-day repertoire. It’s easy, fast, and really tasty. The original recipe specifies summer fresh corn, but by using frozen, you can make this anytime of year. It’s also a good chance to practice your knife … Continue reading
Oh my gosh, people. This is one of the easiest, healthiest, yummiest meals I have ever made. Make this soon! (And, no, my steak was not that pink….instagram did that.) You can make two parts of this meal ahead: the lemon dressing for the salad, and the roasted tomatoes that go in the salad. For … Continue reading
So tomorrow is Julia Child’s 100th birthday. In her honor, I re-watched Julie and Julia, got Vol. II of Mastering the Art of French Cooking, and started reading a book of her letters with Avis DeVoto. I am in full French Cooking mode. I’m not alone; quite a bit of the blogosphere is as well. PBS has … Continue reading
Friends, one of my favorite parts of summer is here! That’s right. Tomato season. Since my own tomato plant was stolen (yes, really) back in the spring, I have had to rely on the local markets to start giving me local tomatoes, because they are much better than any other kind you can get. And … Continue reading
It’s summer. That means–tomatoes! Lovely, lovely tomatoes springing up all over! (Yes, I just got my Carousel geek on. Feel free to ignore.) This is a really fast chicken recipe that has a lovely side of roasted grape/cherry/other small tomatoes. The chicken takes about 10 minutes, total, to make, so you’ll want to start the … Continue reading
This week’s meal plan: Monday: Spaghetti with Lemon and Crab; Greek village salad Tuesday: Eating out Wednesday: Rio Grande Spice Rub Steaks; Mexican Fiesta Salad (from Rachael Ray’s “Thirty Minute Meals”- Thursday: Out to eat w/ church group Weekend: TBD. It’s a long weekend, so that usually means lots of time for cooking! Usually I … Continue reading
Simple, easy, classic–and the best way to eat asparagus (In my opinion) Asparagus spears Salt and pepper extra virgin olive oil Preheat over to 400. Lay out asparagus on a rimmed baking sheet. Trim the asparagus (do this by bending the strips in half and discard the bottom portion), place on baking sheet, and drizzle … Continue reading
Emily's Midwest Kitchen 