The book celebrates side dishes for every meal and occasion. So many recipes looked delicious that I was not sure how to choose what to make. Then I saw it…Garlic Chive Corn Pudding (pg 195). I love corn so it was a done deal. As a bonus I had all the ingredients in my kitchen so I figured it was meant to be. I served it at dinner and Al said, “This is Thanksgiving worthy!” High praise indeed. The pudding was easily one of the best things I’ve made in a long time. There are so many other recipes in this book that I want to make, but it’s due back at the library so I’m putting it on hold so I can check it out again.
I have never been to a TJ’s before, but I hear great things from my friends that have. Three are opening here in CO. One in Greenwood Village, one off Colorado Blvd in Denver, and one in the Springs. The Greenwood Village store is closer, but the one in Denver has wine so that’s the one I’m planning on visiting. They open on February 14th (Valentine’s Day) and I can’t wait!
I usually shop at Sprouts, but grocery shopping is my favorite kind of shopping and this is a new store. Here are the criteria I will be judging the store on:
1. Organic Humanly Raised Meats – I’m a vegetarian but I cook meat for my friends and family. I like to know the animal had a good life before it ends up on my husband’s dinner plate. That said I’m looking for good prices and quality.
2. Produce – Can I get the same stuff for the same quality and pricing elsewhere? If so why bother driving?
Every picture and recipe in this cookbook made my mouth water. I wanted to eat it all, but since I’m a new mom and I only had a babysitter for two hours I had to choose one recipe. I had all the ingredients on hand to make Double Chocolate Pudding (pg 119) so the choice was easy. Pudding, real pudding, is one of my favorite desserts so I was excited to give this recipe a try. Unfortunately Baby Hank was not excited to be held by the babysitter while I cooked. He was crying his eyes out so I took the baby and my sous chef Natalie (AKA the 15 year old babysitter) agreed to make the pudding. I gathered the ingredients and read the directions while Natalie cooked the pudding. It looked good and smelled amazing, but…it never set up. In the end I used it as a chocolate sauce. I poured it over a brownie and ice cream. It tasted great so I may try to make it again if I can get Hank to take a nap. The recipe is below so if you make it and it turns out perfectly let me know.
I’m vegetarian not vegan, but the cover of the book looked amazing so I had to take it home. The first part of the book is full of recipes for making your own vegan cheese. I love this because I’ve tried many brands of vegan cheese and some of them are pretty gross. Since I have a baby who only naps a short time during the day, I decided against making cheese. Instead I picked a recipe that looked good to me and tried it out: Powwow Mushroom Soup (pg 72). The soup was good and I will make it again. I’ve never eaten Cream of Mushroom Soup before. I’ve used cans of it for cooking, but never tried to just eat the soup. I liked the cheesiness of the soup and I might freeze some to use in place of the canned stuff the next time I make something that calls for Cream of Mushroom soup. I didn’t make it vegan and I wanted it to be thicker than the recipe called for so I used cornstarch to thicken it up. I’ve noted my changes on the recipe below. Continue reading
I love the idea of this cookbook because I hate to throw food away. The idea of the book is that we can cook with and eat the whole vegetable. I picked two recipes that I thought I could get my husband to eat. Carrot Top Salsa Verde with Roasted Root Vegetables (pg. 34) and Shaved Broccoli Stalk Salad with Lime & Cotija (pg 129). The carrots were okay because it was just roasted vegetables. I used the carrot tops to make the salsa verde. I roast vegetables all the time and I liked it. The real problem was finding carrots that had the greens attached. I had to pay extra for organic and that kind of stunk. I made the Broccoli Stalk Salad, but again I had to buy organic in order to get the stalks. A lot of the food in the grocery store is cut up into the parts that most people eat. (Baby carrots and Broccoli Crowns instead of the whole vegetable.) Instead of saving money by using the whole vegetable I spent a lot more to get the whole vegetable. What do you think the farmers are doing with the rest of the vegetables?
Well, it’s wintery outside and I’ve got a hankering for some tasty soups. Also, I got a new crock pot for Christmas and I think it’s time to break it in.
I just finished off the last of some great lentil soup from the book Tasting Colorado that I reviewed a few months ago. I like to keep soups frozen in single portions so I can grab one for lunch or thaw one out for dinner but my freezer is now bare. My standbys are Split Pea, Chili, and Ham and Bean. My Ham and Bean soup is fabulous; I’ll give you the recipe and some cute cat pics. Continue reading
So my awesome sister in law bought me a Mad Millie Italian Cheese Kit for Christmas. Adrienne (my sister in law), Jackie (my BFF), and I got together last week to make some cheese. We let the men folk watch the kids and we made Ricotta. The kit was easy to use and so much fun. One minute we had whole milk, salt, and citric acid. The next next minute we had a bowl full of ricotta cheese.
After the cheese was made we made some appetizers so we could enjoy the ricotta. We made three crostini with flavored ricotta and toppings. Although we used a kit there are a lot of books about making cheese at home. Here is a link to some of the books you can put on hold with your library card. Here’s how to make the appetizers.
Today we have a review from Susan who loves 5 Spices, 50 dishes: simple Indian dishes using 5 common spices by Ruha Kahate:
This is absolutely one of my favorite cook books. Not only did I buy it for myself I gave both my daughters copies along with Indian spice boxes for Christmas. Now we are all 3 fans. Continue reading
So zucchini was on sale and I greedily threw a few pounds in my shopping cart. When I got home I tossed it on my kitchen counter and there it sat all week. Why you ask? Well cooking is hard with a newborn glued to one hand. Still I couldn’t let the zucchini rot on my counter so I decided to make Zucchini Bread. I have a no fail recipe that works at the high altitude in the back part of Parker. My house is at an elevation of 6300 and my bread always turns out. But would this bread be baby proof? I gathered my ingredients, moving with no speed or grace, I measured and mixed all of my ingredients using my hand mixer. (Note to self; invest in a stand mixer.) Even with one hand tied to my baby the bread turned out perfectly! Woo Hoo! So I guess I should share. Here is the perfect high altitude Zucchini Bread recipe.