I’m writing this so I can stop searching my electronic post-it notes for how to cook vegetables in my Instant Pot. I’d be very happy if it proved useful to the rest of the online world as well. I use my slow cooker for making main courses or complete meals once a week or so, all winter long. I’m using the Instant Pot to cook vegetables almost every day…. Yesterday … Continue reading →
Occasionally I’m nice to people trying to get their work on-line…. This Guest Post, by Wendy Dessler, is one of those times. Growing Your Own Food From Seed Photo credit: Bingaman Mellish It is hard to believe that 2018 is more than half over. Yet, here we are in the middle of August. This particular post is written for a popular website in France, where the temperatures are mild. But, depending … Continue reading →
We’re coming into another prime leftover season and, in my opinion, there is no better way to use up the odd bits than risotto. I used chicken in this but you could easily use ham, turkey or anything else left in the fridge. Or leave the meat out and add more veggies. I would serve the cranberry sauce on the side though…. Not in it. Veggie Risotto Total time: 30 … Continue reading →
Everyone knows Beef Barley Soup but why not Chicken Barley Soup? I love barley, in soup, salads, as a side dish…. You can use a whole fryer or any chicken parts to make stock. If you use a whole chicken you should have stock left to freeze for other uses. The barley that I get is quick cooking and is done in about 20 minutes. Regular pearl barley takes … Continue reading →
Usually this time of year I have a cellar full of butternut and acorn squash with green beans, tomatoes, zucchini and chard still growing in my potager. This year, the potager is done and I have 4 each butternut and acorn squashes. Pathetic… On the other hand, that means that we get to eat other vegetables. We get to eat vegetables that I don’t grow. Like cauliflower. Usually we don’t … Continue reading →
Did you know that butternut squash isn't just another delicious vegetable As well as being a great source of beta-carotene it's also, like dark leafy greens, a great source of antioxidants. Makes me feel better already…. Everyone (including me) is putting it in pastas and soups and quiches and breads and risottos and ….. I thought I'd remind everyone of what a great vegetable it is…. As a vegetable! I … Continue reading →
In the past, when I've made kebabs, I've done the vegetables on separate skewers. That makes it easier to get the meat and vegetables done the way we like them. But this was a weeknight. I didn't want to fuss. And I was serving it on a salad (!) rather than rice or couscous. Cutting everything into smaller squares allowed it all to cook quickly, getting the chicken done without … Continue reading →
