Adapted from How to Cook Meat Last week we splurged and ordered 40 pounds of grass-fed, grass-finished Angus beef for the freezer. If you recall, I had to do a major freezer clean-out to accommodate the giant beef back ribs I had previously ordered. I don’t know how, but we managed to squeeze almost all… Continue reading Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash
Category: Side dishes
Chicken Satay with Grilled Vegetables and Basil
Loosely adapted from MarthaStewart.com Grilling outdoors in 90+ temperatures is a little brutal, but this simple meal will get you back into the air conditioning in no time! We wished that we had grilled twice as much chicken, it was so good. The flavors from the marinade really come through, and the grilled vegetables with… Continue reading Chicken Satay with Grilled Vegetables and Basil
Broccoli Apple Salad
There’s a million recipes out there for broccoli salad…you know, the ubiquitous mix of broccoli and raisins served by every cafeteria-type place in town and your great-aunt Edith. I love broccoli salad, except almost every version is loaded with sugar. One recipe that I found had 1/2 cup of sugar in the dressing! Yikes! This… Continue reading Broccoli Apple Salad
Stuffed Squash (1&8-ball)
There’s a mini-farmers’ market at one of our favorite spots, Community Q BBQ in Decatur, Georgia. When we stopped by on Saturday, they had these lovely 1 & 8-ball squash that I have never seen before. They are plump and round and fit in the palm of your hand. We picked up two of these,… Continue reading Stuffed Squash (1&8-ball)
Eggplant Sliders
When you think of sliders, I’m sure you think tasty morsels of meat between two tiny buns (unless you think of White Castle first, then leave out the “tasty” part). Think of this as the no-bun, meatless alternative! In this version, herbed goat cheese and sun-dried tomatoes are sandwiched between slices of oven-roasted eggplant and… Continue reading Eggplant Sliders
Stuffed Bell Peppers and Pecan-Stuffed Dates
If you’ve been following this blog, you know we recently acquired a Tagine. Every couple of days I try to cook something different in it…not only because it is a great new vessel to cook in, but also because I don’t want to figure out where to store it when it’s not in use! Every… Continue reading Stuffed Bell Peppers and Pecan-Stuffed Dates
Mashed Cauliflower with Onions and Parmesan Cheese
Oh Cauliflower, where have you been all my life? It’s been so hard to like you, always served up as a rather tasteless companion to dips, or in a mixture of other bland, steamed vegetables. Who knew you could be so versatile and delicious? I have seen mashed cauliflower as a healthier substitute for mashed… Continue reading Mashed Cauliflower with Onions and Parmesan Cheese
Baby Eggplants on the Grill
No recipe, just a couple of quotes from Molly O’Neill in A Well-seasoned Appetite: “One begins to recognize the appetite of spring, for instance, as delicate and careful, at its best a little awed and thus predisposed to savor… The impressionability of a life not yet weathered is the essential charm of spring ingredients: they… Continue reading Baby Eggplants on the Grill
Cauli’ & Cheese
Macaroni and cheese, done right, is one of the best comfort foods in the world. Some days you just gotta have a little extra comfort, so it has been hard giving up this dish. After a difficult day worrying over a sick kitty, going back and forth to the vet, and dealing with too much… Continue reading Cauli’ & Cheese
Savory Apples with Sage and Onion
Wow, it’s been a busy week and I am falling behind on blogging! Days ago, there were apples in the fruit bowl that needed to be consumed. With the possible exception of apples dipped in caramel (oh, the sugar!), my favorite way to eat apples is after they are cooked. Apples pair well with onion… Continue reading Savory Apples with Sage and Onion
Asparagus with mushrooms
Finally it is looking like spring outside, and that means lots of fresh asparagus in season! Most of the time we roast or grill asparagus. It’s so simple to just toss it with a little olive oil, salt, and pepper, then put it in a 400F oven for about ten minutes, and serve with maybe… Continue reading Asparagus with mushrooms
Bacon-Bourbon Jam (with Bangers)
I ran across this recipe on Serious Eats and thought it sounded pretty good….but this was soooo beyond good! This bacon jam is unbelievably tasty – so amazing that James said it was “slap your momma”-good (adding not my momma, no one would ever want to slap her). Bacon is great on it’s own, but… Continue reading Bacon-Bourbon Jam (with Bangers)
Roasted Sweet Potatoes and Kale
I promised to post a recipe for butternut squash and kale, but my friend Ed says he doesn’t care much for butternut squash. Hopefully he likes sweet potatoes! I don’t see how anyone could not like either one, since they both roast-up to be creamy inside with a sweet, caramelized crust on the outside. I… Continue reading Roasted Sweet Potatoes and Kale
Butternut Squash, Nuts and Berries
Butternut squash is so simple, there’s nothing not to love! This recipe uses the bulbous end of the squash – I reserve the rest of it for another dish, such as Butternut Squash with Kale (coming soon to the blog). The neck of the squash is easy to peel and cube, but the round end… Continue reading Butternut Squash, Nuts and Berries
she cooks...he cleans 