Inhabited Kitchen

[...] simpler and less rich. I ended my CSA season with a full refrigerator. If you follow Inhabited Kitchen on Facebook, you saw the pictures of our pickups. By now – three weeks after our last pickup, [...]

[...] the vegetables I bought on Facebook, and someone commented that it is winter in the Inhabited Kitchen. Yes, it certainly is. Breakfast this time was a quick one. My schedule gives me time in the [...]

[...] – but presumably some people like them!) Joining Jenn… The post WIAW 40 appeared first on Inhabited Kitchen. [...]

[...] may just have a vegetarian dinner! The post And the Turkey Goes On and On… appeared first on Inhabited Kitchen. [...]

[...] . Shared at   Print Chicken Casserole made with Simple White Sauce Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 2 servings Make a quick white sauce, and use [...]

[...] something more… exciting! Print (Not Bad at All) Winter Squash Casserole Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients 2 c cooked winter squash (Butternut, [...]

[...] a vegetable that is sometimes taken for granted. Print Nutty Baked Carrots Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Almond crusted baked carrots - crunchy almonds [...]

[...] next day. Do whatever makes sense for you! Print Cold Weather, Hotpot Prep Time: 15 minutes Cook Time: 10 minutes A quick, warming meal, inspired by the Japanese Hotpot. Tofu and fish [...]

[...] from the pan. I wanted to thicken the soup slightly. Usually, I would just use a couple of my roux cubes, but I’m starting to experiment…  I want to see how using different flours to make sauces [...]

[...] mix because making it from scratch seemed too hard at the moment, or would take too long? Magic Roux Cubes to the rescue! I had a bunch of odds and ends to make dinner from.  A little broccoli. Some [...]

[...] blender to get the consistency I wanted. I then put the pot back over heat, took three roux cubes from the freezer, cut them each in half, and stirred them in. The roux dissolved in very [...]

[...] of having packaged gravy as a fallback, as I did last year, I’ll make sure I have some roux cubes, so I’ll be able to use them with my giblet broth, if I don’t feel up to fussing. (And [...]

[...] , they work well as a side dish or an ingredient in something else, you can use a simple, basic recipe to make many very different tasting meals. Historically, Europe in the Middle Ages did not [...]

[...]  crunchy salads, icy popsicles, and cool, slippery aspic. Here I’m just giving a very basic recipe – the one my mom made, the one I learned to make when I was in my teens. I vary it a [...]

[...] 30 minutes Sweet and spicy pork chops braised with apples and mustard - an easy variation of a basic recipe, and a warming winter meal! Ingredients oil for pan 2 pork chops 1 small onion, chopped 1 [...]

[...] or Brussels sprouts  in here – they just cook to a bitter mush in a slow cooker… The basic recipe here is for one and a half pounds of mixed root vegetables, with one large (or two [...]

[...] pinch salt 12 oz package silk tofu freshly ground pepper Instructions Trim and chop broccoli. Saute onion and garlic in soup pot until soft. Add broccoli, a pinch of salt, and a quart of water, Bring [...]

[...] Instructions If desired, grind cumin, oregano, and salt together. (Or just use ground cumin.) Saute onion and peppers in oiled frying pan until soft. Add garlic and stir. Add spice mixture and stir. [...]

[...] to taste) Instructions Heat oil in a frying pan, and brown chops. Remove from pan and reserve. Saute onion, add apple after a few minutes. Saute both until soft, and until the onion starts to color. [...]

[...] ’t even think of salt – you might not want it if you’re going to cook them with canned tomatoes or anything else that tends to have a lot, but if you do want some, add 1/2 – 1 [...]

[...] about making ratatouille without enough tomatoes, and freezing it to use in the winter with canned tomatoes. Well, we really liked that, last winter… so last summer, I made a large batch without [...]

[...] where canned will work – I’ve sometimes frozen the peppers, and made the soup in winter with canned tomatoes. Like the ratatouille base, it gives me a taste of summer, and a nice change. Good ripe [...]

[...] in which I am most likely to use the herb. Will I drop oregano into a salad dressing, or pasta sauce, or a Greek bean dish? I use olive oil. Will I use the parsley to dress up plain rice, or [...]

[...] shaped pasta (ziti, penne,) cooked 4 oz mozzarella, sliced thin Instructions First, make the pasta sauce. Heat a saute pan, heat the oil, and saute onion and peppers. When they are soft, add the [...]

[...] the recipes she had cooked in large quantities when her children were at home – chili, pasta sauce, soup – were just as easy to continue making in the same amounts as to cut,  and [...]