Heather says: This classic pairs well with sandwiches and meals that call Spring and Summer to mind. In its most basic form, the recipe here, it’s low cost and low effort. There are many variations on this recipe, feel free to share yours in the comments. Ingredients: 2 cups coarsely shredded carrot 1/2 cup raisins …
Dear Home Ec 101, I’ve always read that onions and potatoes should be stored well away from each other because if stored together they will cause each other to rot. But I frequently see kitchen renovation magazines that toot the joy of “basket drawers” stacked on top of each other, one filled with onions and …
Dear Home Ec 101, As much as I like salad, I hate making it. It was my job growing up – I despised it then and I despise it now. I don’t mind cutting up the tomato, bell pepper, and such. It’s washing the lettuce that does me in. Upon marriage, my salad-making life got …
Heather says: The ability to sauté, or cook over high heat with a small amount of fat, is a great method for bringing out great flavors in simple foods. Typically zucchini is a summer vegetable, but there was a bag in the marked down produce for a dollar. Who can pass that up? Sautéed Zucchini …
Heather says: Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to. Tomato gravy …
Heather says: This lentil casserole recipe is light on the budget, simple, and filling. 2 cups dried lentils 4 cups water 1TBSP extra virgin olive oil 1 onion – diced 2 cloves garlic – minced or pressed 2 celery ribs chopped 2 carrots – chopped 1 red bell pepper (optional) 1 green bell pepper (or …
How to Roast Vegetables Roasting vegetables is a simple way to bring out the flavor. I like to mix it up and use vegetables such as: turnips, carrots, parsnips, zucchini, and yellow squash. For extra flavor, I’ll slice an onion into wedges and add a garlic clove or two. Preheat the oven to 425°F, …
Heather says: A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, …
Heather says: Ever bite a bitter cucumber? The compound that causes the bitterness is created when the plant is stressed. Hear that farmers? Be nice to your veggies. Many recipes call for seeded cucumbers, don’t be daunted it’s a simple process. Peel your cuke and slice it in half, lengthwise. Use a spoon to scoop …
Heather says: This was way before I learned about food photography, bear with me -Heather June 2010 With the temperature rising something has to give. Try this Andalusian favorite for a change of pace. Traditional gazpacho is often made with bread blended in, I prefer to serve it on the side or with a dollop …