Cooking from Scratch
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
Continue reading “Swiss Chard Lasagna”
Tax Day. For tax day, you are going to need something simple make up, yet something that looks and tastes like it’s from a high-end restaurant. We have the answer. How about individual savory tartlets that take a total of 15 minutes of work? Yep, 15 minutes of your time. Of course they do have to bake, but, while they’re in the oven, you can find that last tax deduction, or, if you’ve already filed, celebrate with an adult beverage of your choice.
Continue reading “Mushroom Pea Tartlets”
For our “fancy meal” this week, we went with
Continue reading “Goat Cheese Tartlets”
Some people say that making good buttermilk biscuits is an art, and so they pick up those poppin’ cans of “dough,” and think that those are good biscuits. While it’s not necessarily an art to make light flaky biscuits, there are a few things you must keep in mind when you’re making the dough. First, work the dough quickly, gently, and knead it only a few times. Second, when you work in the butter, it must be cold (freeze for 15 minutes, if you want), and don’t try to get the butter mixed in uniformly. With these two things in mind, let’s bake! Continue reading “Best-Ever Biscuits”
Doesn’t Chana Masala sound exotic? You know just from the name this is going to be a fun and tasty dish. We think so, too, and are a bit surprised that Madhur Jaffrey calls it Chickpeas in a Sauce in her book At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. Of course, many people will find the latter name more descriptive, even if it is less poetic.
Continue reading “Chana Masala”
While we provide this recipe for black beans, it works for any kind of dried beans. And served up with rice, these black beans will make a really great main or a nice side. Today, it seems as though most people prefer to buy canned beans, and we do buy them occasionally, but for the most part, we make them from scratch. Why? They really do taste better. They are less mushy. And it is significantly cheaper to scratch out a pot of beans. Besides, it really isn’t difficult. Sure, it takes some time, but very little of that time is yours, mostly the beans are simmering.
Continue reading “Black Beans”
As we move into the cooler months, we start getting cool weather crops from the CSA. Things like kale, collards, mizuna, tatsoi, and chard. After five years of being with the CSA we’ve gone from “what is that? And what are we going to do with it?” to “Great to get kale again! Let’s make kale chips!” We never had the former problem with chard. It’s a lot like spinach, and a simple steaming or sauté will make it into a nice side. But sometimes it’s nice if it stands out, as it does in chard pie.