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Savory Honey-Glazed Nuts

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I realize that I’m a few days late for writing a post about an easy party snack that takes very little effort, is tremendously delicious, and is great for sharing since it is HIGHLY addictive and calorie-dense. My bad.

But lucky for us, there are more reasons to celebrate and indulge coming right up. Valentines Day! The Olympics! Saturday!

If you don’t have a good roasted nut recipe in your arsenal, this is an excellent candidate. I’ve previously relied quite heavily on these little gems, but I’m glad to now have another that doesn’t scream “HOLIDAYS!” quite so loudly. You can use any mix of nuts you like: I had planned to only use cashews and tossed in pecans on a whim, but I now think I like the pecans even more than the cashews.

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How To’sdays: A New Series of Kitchen Tips, Tricks, and Tutorials

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Brulee!

When I started this blog, I knew that a huge part of the story would reflect my growth and learning in the kitchen, through successes and failures. I’ve learned, sometimes through trial and major error, to make pie crust, homemade cheese, fresh yogurt, beef jerky, canned tomato sauce… the list goes on and on.

And I’ve loved sharing these stories with you. But every once in a while, I am reminded that not everyone is learning the same things at the same time that I am. On one of my earliest posts, someone asked for clarification on how to separate an egg. Other readers have asked for advice topics ranging from tempering chocolate to selecting produce, from substituting ingredients to finding equivalents in other countries.

Flattening

I don’t profess to be a master of all kitchen knowledge, but in a lifetime of baking and cooking, I’ve picked up quite a few tips and tricks that I now take for granted when I step into the kitchen to start a project. Why should I keep them all to myself?

So without further ado, I am pleased to introduce How To’sdays! Each How To’sday post (which I’ll publish only on Tuesdays, for obvious puntabulous reasons) will be just what it sounds like: a How-To tutorial of some little kitchen tip that may make your life easier, more delicious, or more manageable.

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Busy Food

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There are some weeks when I come home and cook every night. It might be dinner, but it might just as likely be strawberry jam.

But other weeks, I arrive to work early and work events until long after the sun has set, which sometimes results in a hastily purchased bag of Goldfish masquerading as lunch and/or dinner. If I try a new recipe once during those times, I consider it a major success.

Let’s just say that the next few weeks have the potential for LOTS of Goldfish.

These recipes, however, are my first line of defense against vending-machine dinners. They’re the ones I come back to over and over on weeks like this because they a) make tons of leftovers, b) don’t take too long to make, and c) taste better than the temptations one can expect to find at campus eateries.

Are you coming up on a busy time too? What meals will you cook to get through it?

These are some of mine. Give these a try! I guarantee you’ll look forward to your leftovers.

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How To’sday: How to Make Pumpkin Puree

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Homemade Pumpkin Puree

I realize that I’m a month or two late for the PUMPKIN-EVERYTHING craze that annually arrives in September, but I finally gathered the time, the initiative, and the pumpkins to try my hand at making my own pumpkin puree. I’ve always been a big fan of Libby’s, but I’m pretty pleased with both the results and the ease of making this myself. Right after Halloween, it’s easy to find pumpkins for just a couple dollars, so it’s a great time of year to stock up for all your coming holiday desserts, as it freezes wonderfully.

And it’s sooooo easy. I urge you to give it a try for your own pumpkin recipes this year! Here’s how it’s done:

1. Select 1-2 small-ish pumpkins, or as many as you want to make in one batch. You can definitely puree pumpkins of any size, but they flavor and texture will be better from smaller pumpkins. These are often sold as “pie pumpkins” or “sugar pumpkins”.

Sugar Pumpkins

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Corn & Bacon Hash

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Corn and Bacon Hash
Finally, the corn has arrived! More than burgers, more than blackberries, more than plump red tomatoes and endless mounds of zucchini, fresh-shucked corn tastes like pure, delicious summer. Though I still love it straight off the cob, plain and warm, it’s also now one of my favorite ingredients to add to other dishes.

Simple summer ingredients
And it’s not just for dinner! I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash.

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Peppered Parmesan Squash Strips

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Hot and bubbly

Summer produce is just the best, isn’t it? Each week, I have to hem and haw and force myself not to buy everything I lay my eyes on. It’s so easy to literally have my eyes bigger than my stomach… or my weekly menu.

But squash is something I buy every week when it’s in season. Sometimes zucchini, sometimes yellow squash, mostly both. And most summer meals in our house, coincidentally, contain these delicious and prolific veggies, so I try to mix it up and try new methods to cook them. This one is one of my new favorites.

Pretty yellow squash

Adding a bit of parmesan and pepper to thin strips of squash turns them into long, skinny chips of a sort. To help with that long and skinniness, I use a mandoline, a tool that I resisted for years (why not just use a knife) but now adooooooooore.

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Community Garden: Hearty Winter Plants

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It’s been over two months since I toted my camera out to the community garden for an update. The days have been short, the need for watering slim, and I’ve only marched into the garden with a harvest basket once every couple of weeks.

January is a quiet month for many gardeners. Even if snow doesn’t fall, the rich soils of most garden plots are firm with frost or support only cover crops. The relatively warmer climate where I currently reside, however, offers more fresh winter produce than I’ve ever experienced. I grew accustomed to seeing it at the farmers market last winter, but find myself astonished that with minimal gardening knowledge and care, I’ve been able to harvest lots of vegetables in the last few weeks.


I’ve been looking forward to harvesting these carrots since I left for my holiday vacation in mid-December. They won’t win anything at a county fair, but they taste phenomenal despite a their short, stubby appearance.

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Pico de Gallo

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Pico de Gallo

I have a little garden plot in a rooftop garden at my job in Columbus. It’s a challenging thing, really, to grow food on a cement slab 30 feet above the ground, but for one reason or another, my tomato plants are thriving. In an effort to keep up with the continuous supply of plump, crimson tomatoes I’ve enjoyed for the last few weeks, I’m trying to expand my repertoire of fresh tomato recipes. With the first breaths of autumn already trying to make their way into Ohio, I just can’t quite stand the idea of peeling these tomatoes and cooking them into a slurry of marinara or bolognese. I started with this, a common salsa where fresh tomatoes are the stars of the show.

Simple ingredients (more…)

30 (er, 65) Pounds of Apples

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The time has come:

For apples!

After a few weeks of rather slim pickings of fruit at the farmers market, I’m happy to say I am now set for months, with a fridge full of the fresh, juicy apples. For breakfasts, for lunches, for sauce, for pie, for crisp, for… everything!

Obtaining these apples is so much more fun than the grocery store, or even my other pick-your-own adventures. Rather than making an early morning solo march into a strawberry field or a blueberry patch, I worked a drive to a Maryland apple orchard into my whirlwind trip to DC to visit friends.

And it’s actually becoming a bit of a tradition. For three years running, anywhere from two to four of us have made our way out to Homestead Farm in Poolesville, Maryland for apple picking.

And we could not have asked for a more perfect day! Blue skies, pleasant sunshine, and a cool autumn breeze set the scene as we arrived.

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