Due to the fact that I was still in possession of an abundance of green tomatoes after Friday’s little Crispy Fried Green Tomatoes snack, I decided I needed to broaden my green tomato horizons so that my husband and I don’t overload on fried food. I mean I love it, but I can only take so much in a short time. One thing however that we never seem to get tired of is tacos. Over the past several months my husband and I have become addicted to tacos, and this recipe is one that I am definitely going to add to our taco repertoire.
I have found that the key to making great tacos as opposed to just good tacos is the tortilla. It is important to make sure that you use a high quality corn tortilla as your taco vehicle. Whether you buy or make that tortilla is up to you, but trust me when I say that the tortilla matters. Continue reading
This weekend I am beginning the process of putting my little container garden to bed. It was an awesome pepper year for me, particularly for my habanero plant which yielded more than 50 habanero peppers on one small plant. Habaneroes are tough to use up due to their extreme level of spice, however I like to slice and dry them in my dehydrator for use all winter whenever a recipe call for a little zip. I also grow them to use in my Habanero – Maple Barbecue Sauce which I pressure can and use on everything from chicken wings to ribs and pulled pork.
My little garden also yielded a number of beautiful red cayenne peppers which I have dried whole for use this winter, as well as a great number of jalapeno and spicy black peppers, most of which I have already used up over the course of the past few months. One thing that saddened me about my CSA is that I did not receive any hot peppers all summer which makes me very grateful that my own did so well this year, seeing as how I use them all the time. Continue reading
The answer to your question is, yes, I am alive. Unfortunately, however, it is September, and I have not posted a single thing since December of 2011. At this point, I think it is fair to say that I have been more than a little bit of a failure at this for the better part of a year. Between everything to do with planning a wedding, a job that was consuming my soul in a way that I would prefer not to discuss, applying for jobs, getting an interview three days before my wedding, getting married, getting a new job two days later, giving my notice, traveling to Ohio for a second wedding reception, starting my new job, and all those millions of little things in between that life throws at you, I have been both physically and emotionally exhausted. However, there seems to be a light at the end of the tunnel now that I have posted the last of my thank you notes!
Over the past year, there have been so very many recipes that I have wanted to share, and while I have taken many photos and made many notes, I have failed to post anything at all. Now I am left with a terrible loss of words at where to start…as a result, I have decided to start fresh…so I guess I will jump right in… Continue reading
All right, I know, enough with the black beans already! The posting of this recipe, as well as my Black Bean and Wheat Berry Chili with Turkey Sausage, comes from the fact that I made black beans just a few days ago, and therefore wanted to show a few ways in which I use them.
I work very hard to be economical in my kitchen, I don’t buy or make things that I don’t have some sort of plan for because I absolutely hate to waste food. Learning how to maximize your ingredients and to reduce the amount of waste in your kitchen, is not always a simple as it might sound, but it is, in my opinion, a very important skill to attempt to master. Such an endeavor requires creativity in cooking and the willingness to experiment.
I apologize for posting two chili recipes so close together, but this chili is very different from my classic chili and was simply too good to pass up sharing with you. My Mother is the one who turned me on to this recipe, when she made the original version about a week ago. I have made a few updates, but this southwestern inspired chili is so hardy and flavorful that it is equally good with or without the sausage and makes a fabulous vegetarian meal.
Several weeks ago, we had dinner at a friend’s house and were served this delicious fall treat. Since then I have made it several times, with many different variations. It combines all the wonderful flavors of fall in one simple dish.
Due to how easy, delicious and seasonally appropriate it is, it has become my go to, “I don’t feel like making something exciting for dinner dish.” Yet with a little maple sausage thrown in, it becomes quite an exciting meal all its own.
For the past several weeks, this farm stand near us has had signs every 8 feet or so leading up to it from both directions, that say: ‘Gorgeous’ … ‘Spectacular’ … ‘Cauliflower’. Who can resist such advertising? Not me. Especially when I haven’t been able to make this fantastic dish since last year, and the brussels sprouts in our garden are just beginning to look perfect for picking.
And they weren’t lying, if that cauliflower isn’t gorgeous and spectacular, I don’t know what is.