I’ve since made my own version of butternut squash soup in a number of different ways, but I’m guessing you might have tried that at home too, so for this week’s column I went for some different ways to use butternut squash.
Pumpkin itself does not have a very strong taste, but it has lots of Vitamin A, and a fair amount of potassium and Vitamin C, so you can add it to dishes and get the health benefits without it tasting all vegetably.
Why do we eat such heavy food while watching football? Is it that watching all that activity gives us sympathy hunger? Or is it just we know that winter’s coming and our bodies are telling us to save up fat stores for the long, cold nights ahead of us? Or is football just a convenient excuse for social gathering and pigging out and if it wasn’t football, it would just be something else?
I’m ready for fall casseroles. I want to combine a bunch of ingredients together and let them cook together and just pull it out of the oven, ready to serve. I’m OK with saying goodbye to my “summer body.” Chunky sweaters, here I come.
This week I wanted to share some easy-to-make and good on-the-go breakfast bars for kids’ breakfasts. They may not be the healthiest of breakfasts, but I think the fact that they’re more like a treat will make them a sure hit for families on the go.
Bauer uses cream cheese instead of eggs because she says it’s a better protein and binder in ice cream, and she does use cornstarch because it’s a thickener that also prevents ice crystallization. And when I tried her method, I thought the results were great and very pure tasting, and I plan to make these over and over again.
I like cooking with peaches — after adding a little heat or acidity, they’re transformed into an end product that will be just as delectable as if you had found the one perfectly ripe peach in the bushel.
Never had rhubarb? Does it sound like something only your grandparents’ generation enjoyed? Well, it shouldn’t! Rhubarb is a very unusual, stalky vegetable that can be tart and crunchy and has an unusual “tang” that I don’t think you can find anywhere else.
Mary Younkin’s cookbook, “The Weekday Lunches & Breakfasts Cookbook,” caught my eye recently while at the library. Younkin had already written a book about weeknight dinners and she said she wanted to share these easy to make meals that she cooks for her own family for the other less-planned meals.
One of the upsides to growing your own lettuces is that you can harvest them as you like. I also liked that you could harvest individual lettuce leaves while they were still petite and so fresh, not having gotten any bitterness to them. So this week I decided to highlight baby lettuces.
Chives are part of the family, and taste like concentrated green onions, or scallions, as they are also called. You can add them to food without even cooking it, but they hold up well in baked goods, too.
I realize not everyone likes asparagus, it is quite an unusual flavor, quite earthy and green. The trick is to not overcook it. That strange, earthy tastes turns south quickly when it’s served mushy. You want to cook it to the point where you can pierce it with a fork but it still gives resistance.
When I found a copy of America’s Test Kitchen’s “Cook it in Your Dutch Oven,” I got pretty excited. The cookbook has 150 recipes, divided into one-pot dinners, soups, stews and chilis, roasts and braises, frying, simple sides, breads and desserts. And there is so much to learn from it.
I’m not the best at planning ahead for my slow cooker, but there is such a reward in knowing that the night’s dinner is completely set by 8:30 a.m. and all you will have to do that evening is scoop it out.
Meatballs are usually served with a big bowl of carbs, like spaghetti or egg noodles or rice, so they’ve got that going for them, too. But I wanted to find some new flavors besides the traditional Italian style.
Winter is not my favorite time of year, but it does seem to be the best time of year for eating soup, so at least that’s one little pleasure to look forward to once or twice a week. This week I have three recipes for soup that you can easily make in your slow cooker, or in a pot on the stove.
I have three more recipes for lighter dinners. I am so glad to have these on hand when we get those long stretches of cloudy days, or get snowed in for a couple of days, and all I want to do is eat crescent rolls and potatoes.
The program stresses not to mourn the loss of what you can’t eat, but to concentrate on what you can eat: meat, poultry, fish, vegetables and some fruits (some are too sugary). A big push is to get back to eating “whole foods,” which I’m pretty proud of myself for doing because I cook from scratch.
What we need is inspiration! Good-for-you food that actually tastes good! And fills you! And keeps you from pulling into a fast food joint or coffee shop at 3 p.m. because that sad salad you packed for lunch has already worn off …
I found an article in the New York Times about the trends researchers were already seeing in 2018 and that they are expecting to continue in 2019, and guys, be afraid. Or be adventurous. Or plan to cook at home more. Or plan to buy more antacids.
This week I wanted to take a step back away from prepared foods and look at ingredients instead. While you might have a lot of friends that really enjoy eating the foods that you make for them, there are also those food-lovers who are really in their element when they’re the ones doing the cooking.
Sure, you might be tired of eating your Aunt Sally’s sausage and sourdough stuffing, but why not try someone else’s cornbread and bacon version? Your family might not like yams but what if someone else thought their in-laws would enjoy them and then found out that they didn’t?
I always thought it was silly that people would get so freaked out about a turkey, but now that I’m in their shoes, I get it. It’s the star of the show, taking up a huge amount of your time and oven, and you want to get it right.