Last week I posted about having Friday dinner according to the ebb and flow of the farmer's market. Well, this week I arrived almost too late. It was a half hour before it was to close, and there were on and off downpours all day. Any of the vendors that were left had sold out of most of their goods (yay!!!). On the way into the market, I saw someone carrying a take-n-bake- pizza and made the decision to not have to make anymore decisions other than that pretty pizza was what we were going to have for dinner. Oh boy, it did not disappoint. 'ZAW has a store front not to far from our house, but we had yet to try it. It's the small farm-locally produced-fresh ingredients-never frozen version of the "take'n-bake" and they have a booth at the farmers market. We are picky about our pizza, but I thought we could at least try it. (Read: I was already starving and I was wooed by the thought of just taking something home and having a delicious dinner appear in about 15 minutes.)
We had a spicy sausage, sage, 3 cheese and maple caramelized onion pizza with a whole wheat crust that was so thin it cooked up crisp as can be.(We very much prefer thin crust pizza's) It was amazing! Everything we love in a pizza. As I was describing the attributes to T. over dinner(organic, local, fresh) we kind of exchanged looks. We have yet to find a local pizza that we love that doesn't cost as much as just going out to a full dinner.(30+ bucks for a pie with two toppings?puh-lease!) Well, we do have a place that does a New York style, but we really both do somersaults for the thin crusted, sparsely topped, true Italian style pizza. And now we have found the Northwest equivalent for less than $20 a pie.
Buon Appetito!
P.S.
No photos 'cause we ate it all up too quickly!
Monday, June 22, 2009
Sunday, June 21, 2009
Follow up
A quick response to some of the ?'s from the "grains" pantry post:
I haven't ever used millet. My limited experience with it cooked by others was not good. I hesitate to say that they were vegan dishes while I lived in Eugene. I don't want to contribute to an already rampant stereotype. So, J, do you have any saving suggestions?
As for quinoa, ha-ha! spell check says it's spelled wrong. Even though it's the grain with the highest protein, I don't care much for it's taste. I find it to have a bitter aftertaste. Sorry! But, you could use it in place of couscous for most recipes, just check the cooking time.
And, farro is kinda like Italian barley and in my opinion, better. Read here about farro and spelt, sometimes considered one and the same. For J, try maybe the Kiva? Or is there still that place on Willamette that's a health food-ish place? If not, try online, or I can get some for you. Or, for my parents (and hopefully other readers), Whole Foods for sure. Carmine's maybe, but it will probably cost more. Oh, and it's actually a little expensive for a grain. Don't be surprised to pay more than $5 bucks for a package. It's very hearty so I usually think of it as more of a fall-time thing. But it does pair well with seafood as an almost risotto like dish. There are many camps of soaking vs. not soaking. Soaking overnight like beans. I've found it to be yummy to cook it with the mindset of brown rice--so not soaking. It's not instant, but if you start it first and prep everything else, it doesn't seem to take as long. I also put this in my rice cooker. (The best $8 bucks I spent at Walgreens ever. Rice cookers don't hafta be uber -fancy-talk-to-you-while-managing-your-life. I have seen such at the local Asian market for hundreds of dollars.) Or, pretend you are in Italy and cook it on the stove. (Lidia would. I think me and G. need a shrine to her:) Sorry for the "inside", not joke, but commentary.)
Ok, if the weather co-operates(ie photo ops) I will try to get another pantry post out before I go out of town this week...
And, I hope I've answered your questions.
I haven't ever used millet. My limited experience with it cooked by others was not good. I hesitate to say that they were vegan dishes while I lived in Eugene. I don't want to contribute to an already rampant stereotype. So, J, do you have any saving suggestions?
As for quinoa, ha-ha! spell check says it's spelled wrong. Even though it's the grain with the highest protein, I don't care much for it's taste. I find it to have a bitter aftertaste. Sorry! But, you could use it in place of couscous for most recipes, just check the cooking time.
And, farro is kinda like Italian barley and in my opinion, better. Read here about farro and spelt, sometimes considered one and the same. For J, try maybe the Kiva? Or is there still that place on Willamette that's a health food-ish place? If not, try online, or I can get some for you. Or, for my parents (and hopefully other readers), Whole Foods for sure. Carmine's maybe, but it will probably cost more. Oh, and it's actually a little expensive for a grain. Don't be surprised to pay more than $5 bucks for a package. It's very hearty so I usually think of it as more of a fall-time thing. But it does pair well with seafood as an almost risotto like dish. There are many camps of soaking vs. not soaking. Soaking overnight like beans. I've found it to be yummy to cook it with the mindset of brown rice--so not soaking. It's not instant, but if you start it first and prep everything else, it doesn't seem to take as long. I also put this in my rice cooker. (The best $8 bucks I spent at Walgreens ever. Rice cookers don't hafta be uber -fancy-talk-to-you-while-managing-your-life. I have seen such at the local Asian market for hundreds of dollars.) Or, pretend you are in Italy and cook it on the stove. (Lidia would. I think me and G. need a shrine to her:) Sorry for the "inside", not joke, but commentary.)
Ok, if the weather co-operates(ie photo ops) I will try to get another pantry post out before I go out of town this week...
And, I hope I've answered your questions.
Wednesday, June 17, 2009
Pantry post...
...or carbs, or starch. Whatever you'd like to call them. Here's what I usually have in my kitchen:
Grains I have at home...photo by Kristin
Pasta: Probably what I use the most. During the winter, we will have some kind of pasta dish several times a week. I use both white whole wheat, depending on what I'm using as a sauce. A favorite combo is whole wheat pasta with roasted onions, brussel sprouts, garlic, bacon and white beans with lots of grated cheese. I use mostly dried pasta, but like to have a bag or two of frozen ravioli around for super quick dinners. I have yet to use my pasta maker here in Seattle, but have been toying with using it to make some to have on hand in the freezer. Our farmers market has a few purveyors of fresh pasta and it's one thing that I don't mind letting someone else doing the work. Couscous is a type of pasta. It's usually sold in the quick-cooking form and takes no time at all to cook. Cover it with boiling liquid and in five minutes, it's done. Buckwheat noodles only take four minutes to cook. I like them for breakfast with a poached egg, or make a quick miso based soup for lunch. I always try to make extra pasta for my husband to take to work for lunch.
Rice: Both brown and white. I use them both equally, depending on what I'm making. Brown for healthy or when I want a nutty flavor and white when I'm impatient. But always with a rice cooker! It's so easy to throw the rice and water in and just let it do it's thing. It tastes the same as rice cooked on the stove, and it's never ever burnt.
Oats, farrow, barley: All things I have but use much less frequently. I did just learn a new trick for steel cut oats. In a container with a lid, place the oats and liquid of your choice(water, milk, soy milk) in the fridge overnight. By the morning, the oats have absorbed the liquid and you have the starting point for a really hearty breakfast. If you prefer it hot, just pop it in your microwave for a minute. During the summer, I just add fixins and have it cold. It's completely different than the porridge consistency of rolled oats. Maybe more similar to couscous, but with a hearty chewy quality. And that reminds me, I have been known to make couscous in a pinch in the mornings and add the same fixins I would for oatmeal.
You may have noticed that I haven't mentioned bread yet. The truth is, we don't really eat much of it. I order a baguette to be delivered with our produce and might make sammies for dinner one night, or for the hubby's lunch one day. I feel I'm usually trying to figure out what to do with the last half before it turns into a rock. I sometimes freeze it, sometimes make croutons or bread crumbs, but mostly sigh heavily when I realize it has already turned into a rock.
Since I've covered a lot of different items, I'm having trouble thinking of a recipe to post. So I open the floor to you. If you'd like ideas for any of the things I mentioned above, let me know!
Since I started writing this last week Blogger posted it as if I finished and posted it last week. I re-posted it to move it to the top of the list.
Grains I have at home...photo by Kristin
Pasta: Probably what I use the most. During the winter, we will have some kind of pasta dish several times a week. I use both white whole wheat, depending on what I'm using as a sauce. A favorite combo is whole wheat pasta with roasted onions, brussel sprouts, garlic, bacon and white beans with lots of grated cheese. I use mostly dried pasta, but like to have a bag or two of frozen ravioli around for super quick dinners. I have yet to use my pasta maker here in Seattle, but have been toying with using it to make some to have on hand in the freezer. Our farmers market has a few purveyors of fresh pasta and it's one thing that I don't mind letting someone else doing the work. Couscous is a type of pasta. It's usually sold in the quick-cooking form and takes no time at all to cook. Cover it with boiling liquid and in five minutes, it's done. Buckwheat noodles only take four minutes to cook. I like them for breakfast with a poached egg, or make a quick miso based soup for lunch. I always try to make extra pasta for my husband to take to work for lunch.
Rice: Both brown and white. I use them both equally, depending on what I'm making. Brown for healthy or when I want a nutty flavor and white when I'm impatient. But always with a rice cooker! It's so easy to throw the rice and water in and just let it do it's thing. It tastes the same as rice cooked on the stove, and it's never ever burnt.
Oats, farrow, barley: All things I have but use much less frequently. I did just learn a new trick for steel cut oats. In a container with a lid, place the oats and liquid of your choice(water, milk, soy milk) in the fridge overnight. By the morning, the oats have absorbed the liquid and you have the starting point for a really hearty breakfast. If you prefer it hot, just pop it in your microwave for a minute. During the summer, I just add fixins and have it cold. It's completely different than the porridge consistency of rolled oats. Maybe more similar to couscous, but with a hearty chewy quality. And that reminds me, I have been known to make couscous in a pinch in the mornings and add the same fixins I would for oatmeal.
You may have noticed that I haven't mentioned bread yet. The truth is, we don't really eat much of it. I order a baguette to be delivered with our produce and might make sammies for dinner one night, or for the hubby's lunch one day. I feel I'm usually trying to figure out what to do with the last half before it turns into a rock. I sometimes freeze it, sometimes make croutons or bread crumbs, but mostly sigh heavily when I realize it has already turned into a rock.
Since I've covered a lot of different items, I'm having trouble thinking of a recipe to post. So I open the floor to you. If you'd like ideas for any of the things I mentioned above, let me know!
Since I started writing this last week Blogger posted it as if I finished and posted it last week. I re-posted it to move it to the top of the list.
Monday, June 15, 2009
Summer evening
Yay! We bought a gas grill yesterday. Hopefully this will cut down on complaints of how hot our kitchen is:)
I tried something really new for me tonight and am really happy with the results.
Garden grilling cocktail...photo by Kristin
First, was a beverage for grilling, a new favorite of mine: white port with cucumber, strawberries and mint, with sparkling mineral water. The strawberries and mint were picked fresh from the garden.
Tonight's venture, tandoori chicken, required a little planning ahead--for overnight marinading--but turned out to be less involved than I thought. I picked up about 3.5lbs. of chicken thighs, skinned them and pricked them several times with a fork. Then I mixed up a "tandoori paste" (recipe below) and covered the chicken with this mixture and placed it, covered, in the fridge until I was ready to grill tonight.
Tandoori chicken on the grill...photo by Kristin
"Tandoori" refers to the clay oven used in India, but a grill works almost as well. From what I've read, this can also be made in the oven, but as a last resort. Before you're ready to grill, pull the chicken out and let it sit about 20-30 mins to come to room temperature. Then, shake off excess marinade and grill as usual--about 30-40 mins or until juices run clear.
To accompany tonight's chicken, I made a ceci(chickpea) flat bread and a cucumber and onion salad. A tip for raw onions: Soak or rinse in cold water for a few minutes. This takes some of the bite out of them. I used my mandolin to make strips of cucumber to match the slices of onion and tossed it all with lemon zest, lemon juice and cilantro(also from our garden and optional if you don't like cilantro). YUMMM. It was really good. I had seconds on the chicken--a rarity for me. We will be seeing this again this summer!
Tandoori Chicken
~3-3.5lbs. chicken pieces, skinned and pricked all over with a fork. I recommend dark meat because it will stay more moist. If you want to use white meat, shorten the cooking time. Also, taking the skin off is important so the marinade gets good and in there(with the help of the holes from the fork)
~1 cup full fat the real thing whole milk yogurt. This is non-negotiable! Low fat and/or no fat doesn't work with the high heat of the grill. Unless you like curdled yogurt.
~juice from two limes(or lemon in a pinch)
~2-3 Tbs. fresh grated ginger (tip: peel ginger root and keep in freezer in a freezer bag. It makes it a breeze to grate w/ a micro plane)
~2 tsp. salt
~2 Tbs. garam masala
~1 tsp. turmeric(optional--for coloring)
~1 tsp. paprika(optional--for coloring)
~cayenne pepper--to taste or omit
In a non-reactive container with a lid, mix all ingredients together and completely cover chicken, making sure to thoroughly work it into the chicken. Cover and refrigerate at least over night, but not more than two days. Remember to remove from fridge about a half hour before putting on the grill. I recommend a med high to high heat grill. Once they're on the grill, don't touch them for at least 10-15 mins. Oh, and oil the grill prior to putting the chicken on. Duh. They should be done in 30-45 mins. Serve with lemon wedges to squeeze over chicken just before eating.
I tried something really new for me tonight and am really happy with the results.
Garden grilling cocktail...photo by Kristin
First, was a beverage for grilling, a new favorite of mine: white port with cucumber, strawberries and mint, with sparkling mineral water. The strawberries and mint were picked fresh from the garden.
Tonight's venture, tandoori chicken, required a little planning ahead--for overnight marinading--but turned out to be less involved than I thought. I picked up about 3.5lbs. of chicken thighs, skinned them and pricked them several times with a fork. Then I mixed up a "tandoori paste" (recipe below) and covered the chicken with this mixture and placed it, covered, in the fridge until I was ready to grill tonight.
Tandoori chicken on the grill...photo by Kristin
"Tandoori" refers to the clay oven used in India, but a grill works almost as well. From what I've read, this can also be made in the oven, but as a last resort. Before you're ready to grill, pull the chicken out and let it sit about 20-30 mins to come to room temperature. Then, shake off excess marinade and grill as usual--about 30-40 mins or until juices run clear.
To accompany tonight's chicken, I made a ceci(chickpea) flat bread and a cucumber and onion salad. A tip for raw onions: Soak or rinse in cold water for a few minutes. This takes some of the bite out of them. I used my mandolin to make strips of cucumber to match the slices of onion and tossed it all with lemon zest, lemon juice and cilantro(also from our garden and optional if you don't like cilantro). YUMMM. It was really good. I had seconds on the chicken--a rarity for me. We will be seeing this again this summer!
Tandoori Chicken
~3-3.5lbs. chicken pieces, skinned and pricked all over with a fork. I recommend dark meat because it will stay more moist. If you want to use white meat, shorten the cooking time. Also, taking the skin off is important so the marinade gets good and in there(with the help of the holes from the fork)
~1 cup full fat the real thing whole milk yogurt. This is non-negotiable! Low fat and/or no fat doesn't work with the high heat of the grill. Unless you like curdled yogurt.
~juice from two limes(or lemon in a pinch)
~2-3 Tbs. fresh grated ginger (tip: peel ginger root and keep in freezer in a freezer bag. It makes it a breeze to grate w/ a micro plane)
~2 tsp. salt
~2 Tbs. garam masala
~1 tsp. turmeric(optional--for coloring)
~1 tsp. paprika(optional--for coloring)
~cayenne pepper--to taste or omit
In a non-reactive container with a lid, mix all ingredients together and completely cover chicken, making sure to thoroughly work it into the chicken. Cover and refrigerate at least over night, but not more than two days. Remember to remove from fridge about a half hour before putting on the grill. I recommend a med high to high heat grill. Once they're on the grill, don't touch them for at least 10-15 mins. Oh, and oil the grill prior to putting the chicken on. Duh. They should be done in 30-45 mins. Serve with lemon wedges to squeeze over chicken just before eating.
Friday, June 12, 2009
take it and run
OMG as the kids say. Two posts in one day! I'm doing so to assure you that I really am working on the pantry post series. I in fact have a "saved draft" that hopefully will be finalized this weekednd. Ish? :>)
This post is more about my surprise over the popularity of a salad post I did not too long ago. It's funny how these things go. I almost didn't post it because I thought honeydew and cucumber wouldn't make sense to anyone. I never even heard of that combo(tho I'm sure someone out there has), but it just sounded good in my head, and then I made it and it was good and I posted it and it has been so far the most commented on (not necessarily on the comments of this blog) thing I've made. So much so that a friend was inspired to make a salad based on cantaloupe and prosciutto(a classic Italian pairing) based on the success of the honeydew/cucumber salad at her house. Yay! That was incredibly gratifying to hear that I inspired a new idea for someone:) Thanks E!
"First spritzer of the season"...photo by Kristin
This photo doesn't really have anything to do with this post. It's of a white wine spritzer I made a few weeks ago. But the randomness of picking it for this post is planned, 'cause maybe it will spawn something even more fabulous.
This post is more about my surprise over the popularity of a salad post I did not too long ago. It's funny how these things go. I almost didn't post it because I thought honeydew and cucumber wouldn't make sense to anyone. I never even heard of that combo(tho I'm sure someone out there has), but it just sounded good in my head, and then I made it and it was good and I posted it and it has been so far the most commented on (not necessarily on the comments of this blog) thing I've made. So much so that a friend was inspired to make a salad based on cantaloupe and prosciutto(a classic Italian pairing) based on the success of the honeydew/cucumber salad at her house. Yay! That was incredibly gratifying to hear that I inspired a new idea for someone:) Thanks E!
"First spritzer of the season"...photo by Kristin
This photo doesn't really have anything to do with this post. It's of a white wine spritzer I made a few weeks ago. But the randomness of picking it for this post is planned, 'cause maybe it will spawn something even more fabulous.
Delegating and reminicing...
This has not been the first, nor the last time I will post how hot our kitchen is this time of year. I say it now as the impetus for our dinner this evening--delegating to others the task of feeding us, but somehow different than going out to dinner. I went to the farmers market (every Fri. during the summer a half block from our house) and found a few highly delicious things that required no cooking.
"deliciously delegated dinner"...photo by Krisitn not as staged as usual(too hot and hungry) to make a "blog photo", but in retrospect, not too bad?
Pork and lamb pate, made from livestock that were pasture fed their whole life on Vashon Island. Aged goats milk cheese, hand produced using organic and sustainable means in the Snoqualmie Valley. Olive and herb artisan bread from a local bakery. I supplemented with a salad and some of my favorite olives and a bottle of white wine. Sometimes it pays off to delegate a few things to outside sources. So much so, that this may be the new summer Friday night eats--varied of course to the ebb and flow of the market.
And kinda sorta food related...
It was ten years ago that I decided to take the plunge and be an artist and go to art school. A part of leading up to that decision was painting watercolors of fruit while drinking a bottle of wine with my then new friend Liz. Now Liz and I have been friends for ten years and we're both still artists. We haven't painted fruit still life's in a long time, but have been meaning to do it this summer as a kind of anniversary activity. I kinda got a head start and did one in the studio yesterday...
"back in the day plums from yesterday"...photo and painting by Kristin
* post published edit:
after reading the first paragraph, it seems more like a stream of conscious thoughts than something written for intended readers. Sorry. Is it hard to follow? Please say if that is so. I so desperately don't want to be that artist that says"I can only communicate via imagery" and realize that it's something that I have to work on . This blog helps me do just that. So your feedback is really helpful. Thank you with kisses!
pps. so I've changed a few things three times now after the initial "publishing" How do you see that? Do you see each of the new "publishes?" Tell me!
"deliciously delegated dinner"...photo by Krisitn not as staged as usual(too hot and hungry) to make a "blog photo", but in retrospect, not too bad?
Pork and lamb pate, made from livestock that were pasture fed their whole life on Vashon Island. Aged goats milk cheese, hand produced using organic and sustainable means in the Snoqualmie Valley. Olive and herb artisan bread from a local bakery. I supplemented with a salad and some of my favorite olives and a bottle of white wine. Sometimes it pays off to delegate a few things to outside sources. So much so, that this may be the new summer Friday night eats--varied of course to the ebb and flow of the market.
And kinda sorta food related...
It was ten years ago that I decided to take the plunge and be an artist and go to art school. A part of leading up to that decision was painting watercolors of fruit while drinking a bottle of wine with my then new friend Liz. Now Liz and I have been friends for ten years and we're both still artists. We haven't painted fruit still life's in a long time, but have been meaning to do it this summer as a kind of anniversary activity. I kinda got a head start and did one in the studio yesterday...
"back in the day plums from yesterday"...photo and painting by Kristin
* post published edit:
after reading the first paragraph, it seems more like a stream of conscious thoughts than something written for intended readers. Sorry. Is it hard to follow? Please say if that is so. I so desperately don't want to be that artist that says"I can only communicate via imagery" and realize that it's something that I have to work on . This blog helps me do just that. So your feedback is really helpful. Thank you with kisses!
pps. so I've changed a few things three times now after the initial "publishing" How do you see that? Do you see each of the new "publishes?" Tell me!
Pantry post: grains...
...or carbs, or starch. Whatever you'd like to call them. Here's what I usually have in my kitchen:
Grains I have at home...photo by Kristin
Pasta: Probably what I use the most. During the winter, we will have some kind of pasta dish several times a week. I use both white whole wheat, depending on what I'm using as a sauce. A favorite combo is whole wheat pasta with roasted onions, brussel sprouts, garlic, bacon and white beans with lots of grated cheese. I use mostly dried pasta, but like to have a bag or two of frozen ravioli around for super quick dinners. I have yet to use my pasta maker here in Seattle, but have been toying with using it to make some to have on hand in the freezer. Our farmers market has a few purveyors of fresh pasta and it's one thing that I don't mind letting someone else doing the work. Couscous is a type of pasta. It's usually sold in the quick-cooking form and takes no time at all to cook. Cover it with boiling liquid and in five minutes, it's done. Buckwheat noodles only take four minutes to cook. I like them for breakfast with a poached egg, or make a quick miso based soup for lunch. I always try to make extra pasta for my husband to take to work for lunch.
Rice: Both brown and white. I use them both equally, depending on what I'm making. Brown for healthy or when I want a nutty flavor and white when I'm impatient. But always with a rice cooker! It's so easy to throw the rice and water in and just let it do it's thing. It tastes the same as rice cooked on the stove, and it's never ever burnt.
Oats, farrow, barley: All things I have but use much less frequently. I did just learn a new trick for steel cut oats. In a container with a lid, place the oats and liquid of your choice(water, milk, soy milk) in the fridge overnight. By the morning, the oats have absorbed the liquid and you have the starting point for a really hearty breakfast. If you prefer it hot, just pop it in your microwave for a minute. During the summer, I just add fixins and have it cold. It's completely different than the porridge consistency of rolled oats. Maybe more similar to couscous, but with a hearty chewy quality. And that reminds me, I have been known to make couscous in a pinch in the mornings and add the same fixins I would for oatmeal.
You may have noticed that I haven't mentioned bread yet. The truth is, we don't really eat much of it. I order a baguette to be delivered with our produce and might make sammies for dinner one night, or for the hubby's lunch one day. I feel I'm usually trying to figure out what to do with the last half before it turns into a rock. I sometimes freeze it, sometimes make croutons or bread crumbs, but mostly sigh heavily when I realize it has already turned into a rock.
Since I've covered a lot of different items, I'm having trouble thinking of a recipe to post. So I open the floor to you. If you'd like ideas for any of the things I mentioned above, let me know!
Grains I have at home...photo by Kristin
Pasta: Probably what I use the most. During the winter, we will have some kind of pasta dish several times a week. I use both white whole wheat, depending on what I'm using as a sauce. A favorite combo is whole wheat pasta with roasted onions, brussel sprouts, garlic, bacon and white beans with lots of grated cheese. I use mostly dried pasta, but like to have a bag or two of frozen ravioli around for super quick dinners. I have yet to use my pasta maker here in Seattle, but have been toying with using it to make some to have on hand in the freezer. Our farmers market has a few purveyors of fresh pasta and it's one thing that I don't mind letting someone else doing the work. Couscous is a type of pasta. It's usually sold in the quick-cooking form and takes no time at all to cook. Cover it with boiling liquid and in five minutes, it's done. Buckwheat noodles only take four minutes to cook. I like them for breakfast with a poached egg, or make a quick miso based soup for lunch. I always try to make extra pasta for my husband to take to work for lunch.
Rice: Both brown and white. I use them both equally, depending on what I'm making. Brown for healthy or when I want a nutty flavor and white when I'm impatient. But always with a rice cooker! It's so easy to throw the rice and water in and just let it do it's thing. It tastes the same as rice cooked on the stove, and it's never ever burnt.
Oats, farrow, barley: All things I have but use much less frequently. I did just learn a new trick for steel cut oats. In a container with a lid, place the oats and liquid of your choice(water, milk, soy milk) in the fridge overnight. By the morning, the oats have absorbed the liquid and you have the starting point for a really hearty breakfast. If you prefer it hot, just pop it in your microwave for a minute. During the summer, I just add fixins and have it cold. It's completely different than the porridge consistency of rolled oats. Maybe more similar to couscous, but with a hearty chewy quality. And that reminds me, I have been known to make couscous in a pinch in the mornings and add the same fixins I would for oatmeal.
You may have noticed that I haven't mentioned bread yet. The truth is, we don't really eat much of it. I order a baguette to be delivered with our produce and might make sammies for dinner one night, or for the hubby's lunch one day. I feel I'm usually trying to figure out what to do with the last half before it turns into a rock. I sometimes freeze it, sometimes make croutons or bread crumbs, but mostly sigh heavily when I realize it has already turned into a rock.
Since I've covered a lot of different items, I'm having trouble thinking of a recipe to post. So I open the floor to you. If you'd like ideas for any of the things I mentioned above, let me know!
Sunday, June 7, 2009
The pantry post introduction.
Ok, here it is and I'm just going to wing it...
The purpose of the pantry post(say that 5 times fast) is to give you some ideas on what to have on hand around your kitchen so that you can put together something without having to run to the store all the time. This is not by any means a new idea, but I find myself relying on it a lot. We are lucky enough to be able to have some staple items delivered weekly--produce, bread, coffee, eggs. I only have to go to the store every few weeks to stock up on everything else. Of course, I end up picking up things here and there when I'm in the mood for something specific, but I've been able to really cut down on my frustration that is grocery shopping in our neighborhood. I'll spare you the details because it's just not what this post is about.
For me, a well stocked pantry allows me to make a large variety of things that are relatively quick, easy and healthy and that also tries to be more environmentally and pocketbook friendly. In the last few months, I've been learning how including my freezer as part of my "pantry" can make things even more efficient. You may be interested in some or all of these aspects, so I hope you can find some useful info.
I'm thinking that it may be easier for me to write and for you to read/refer to if I break it up into a couple of posts, each devoted to one aspect of the pantry.
These may include, but are not limited to : grains, proteins, canned items, oils, spices, condiments, and maybe try to include a few recipe ideas with each post? I'm thinking out loud here...if you have any ideas or questions, let me know and I will do my best to include them.
Here are my excuses for lack of posts this week:)
I took off a good portion of the tip of my thumb cutting an onion last weekend. mental note: stop chopping when leaning over to check what's cooking on the stove!
We had a freak heat wave in the middle of the week resulting in getting takeout and eating outside. Our kitchen is on the southwest corner of the building= too hot for making anything.
The purpose of the pantry post(say that 5 times fast) is to give you some ideas on what to have on hand around your kitchen so that you can put together something without having to run to the store all the time. This is not by any means a new idea, but I find myself relying on it a lot. We are lucky enough to be able to have some staple items delivered weekly--produce, bread, coffee, eggs. I only have to go to the store every few weeks to stock up on everything else. Of course, I end up picking up things here and there when I'm in the mood for something specific, but I've been able to really cut down on my frustration that is grocery shopping in our neighborhood. I'll spare you the details because it's just not what this post is about.
For me, a well stocked pantry allows me to make a large variety of things that are relatively quick, easy and healthy and that also tries to be more environmentally and pocketbook friendly. In the last few months, I've been learning how including my freezer as part of my "pantry" can make things even more efficient. You may be interested in some or all of these aspects, so I hope you can find some useful info.
I'm thinking that it may be easier for me to write and for you to read/refer to if I break it up into a couple of posts, each devoted to one aspect of the pantry.
These may include, but are not limited to : grains, proteins, canned items, oils, spices, condiments, and maybe try to include a few recipe ideas with each post? I'm thinking out loud here...if you have any ideas or questions, let me know and I will do my best to include them.
Here are my excuses for lack of posts this week:)
I took off a good portion of the tip of my thumb cutting an onion last weekend. mental note: stop chopping when leaning over to check what's cooking on the stove!
We had a freak heat wave in the middle of the week resulting in getting takeout and eating outside. Our kitchen is on the southwest corner of the building= too hot for making anything.
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