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Cider brined chicken
This recipe was inspired from Bon Appetit. But I omitted things I didn’t have, thirded the recipe and well, used a chicken instead of a turkey. But – this is the best damn chicken I have ever had. Hands down. Here’s what you need –… Read More
Stuffed Peppers
A few weeks ago, we received about 6 green peppers in our farm share. I’m all for peppers. I like eating them raw, added to sauces and stir fries… but what do you do with six?! The answer is simple – you stuff them and… Read More
Beet Salad
I have tried (unsuccessfully I might add), to make anything with beets other than risotto, salad and red velvet cake. First off, beets taste like dirt, so whatever you add them to, will taste like dirt as well. Take the beet pasta James and I… Read More
Pumpkin Sweet Potato Risotto
We started the late fall share for our CSA, which means mutant sweet potatoes, squash and a plethora of beets, radishes and turnips. Mutant is referring to their size, which massive. I have never seen vegetables so large before. Anyway, I need a way to… Read More
Chicken Masala
I’m not a huge fan of Indian food, but once in awhile I get a huge craving for tofu tikki masala, so I decided to experiment. Here’s what you need – 2 chicken breasts, sliced 3/4 cup plain yogurt 1 tbsp curry 1/2 tsp salt… Read More
One Can of Pumpkin
I love pumpkins. The flavor. The color. The texture. How it can transform anything instantly into autumn. The task? Use one can of pumpkin in one weekend without making a pie. First up – pumpkin pancakes! Other than the fact that these are amazing, one… Read More
Gingerbread Whoopie Pies
It’s a little early for gingerbread, but I had no cans of pumpkin, and I wasn’t about to roast the sugar pumpkin I picked up at the farm for my raviolis. I’ve been into warm, spicy foods lately (can’t get enough chai!), and so I… Read More
Roasted Pumpkin Soup
It’s pumpkin season! I made this soup over the course of, oh, three days, but it’s really quite simple. Things like traveling for work, yoga and The Office got in the way. Here’s what you need – 3 – 4 lb sugar pumpkin, cut in half… Read More
Potato Frittata
Ever open your fridge and realize the meat you meant to defrost the day before was still in the freezer? Still need protein? Egg time! I love making frittatas because you can basically put anything in it. You can go vegetarian or add sausage or… Read More
Chompzone 