I really like using squash in my dishes, but the time it takes to roast them in the oven can become really tedious. Today for example, I was famished and had a hankering for something with tomato sauce. What I saw in my head was something like this:
…and I really wanted to make it happen. I knew that I had a spaghetti squash that I wanted to use, but the thought of waiting 60 minutes to roast it and eat was too much to bear. So, I decided that I would microwave it and get the show on the road. I’m not a big microwaver, but after the success I had with using it today, I think it has become my go-to method of cooking squash! Continue reading Spaghetti Squash with Garden Ragu→
It’s that time of year when soups are made, rich sauces come out to play, and risotto begins to call to me. All of these things have something in common: they all start with good stock. For me, that means vegetable stock!
What reason is there to spend $3.75 on one quart of decent vegetable stock at the grocery store when you can make a gallon of homemade stock from the veggies you were using anyway? There’s no reason, I say. If you have a large pan, a strainer, a couple of bowls and access to some water, you’re ready to go!
Here’s some easy guidelines:
1. When you have done your shopping and your veggie drawer is bursting with all kinds of freshly purchased goodness, get yourself a container that you can use to store your veggie scraps in the fridge. It doesn’t matter if it’s a gallon-sized baggie or a covered tupperware, just make sure it’s going to be big enough to hold a decent amount.
Banana bread has always been one of those all-time homey comfort foods for me (as it is, I’m sure, for most people). Give me a fresh cup of coffee and a still-warm slice, and I’m in a happy place. But there came a time, about a year ago, when banana bread became something more sinister…a treat that was only to be eaten if I felt like I was due for some massive tummy pain and nausea, resulting in me cursing the day I ever let a crumb of it pass over my lips. Continue reading Banana Bread with Chocolate Chips→