CSA
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CSA
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Login to this site requires ssl communication. Click here to reload the page over ssl. Username: Password: Remember me Lost your password? Enter your username or email: Back to login Subscribe to the Recipe Collection to build your kitchen confidence and creativity. › I want to eat more vegetables! › I don’t have exactly what the recipe calls for. No Problem! › I don’t want to waste produce I’ve purchased! Subscribe If you’re not a paying subscriber, sign up for...... Read more »
Cook With What You Have. . .
...peppers are cool enough to handle, peel and deseed them (or leave the seeds in for more spice) and roughly chop. Chop the fresh (un-roasted) Serrano as well. Put all the peppers in a food processor with the garlic, herbs, ground spices, oil and salt. Process until smooth. Taste and add lime/lemon juice to taste. Store in the refrigerator for up to a week. Serve it with meat, fish, eggs, grains, beans or any way you would use regular harissa....... Read more »
Wedding Cake
...that signature fine crumb. However signature it is, it often reminds me of grocery store sheet cakes. My test cakes tasted sort-of fake and like the smell of the plastic trays they come on. Then came the color. I wanted a really pale, almost white cake to create a nice contrast to the strawberry curd filling and buttercream and, however, tasty some of the cakes I tested were, they were too yellow. After testing half-a-dozen base cakes, I landed back...... Read more »
Get Started
Baked Apples
...Greek yogurt and maple syrup. Baked Apples 4 apples, cut in half, peeled and cored (or pears or quince) 4 tablespoons chopped walnuts, almonds, hazelnuts or pecans 1/2 cup of chopped dried fruit (dates, raisins, dried cranberries, cherries, prunes or apricots) 2-3 tablespoons coconut sugar or brown sugar (or 1 -2 tablespoons honey) 1/2 teaspoon cinnamon 1/4 teaspoon sea salt 4 tablespoons (1/2 stick) butter, cut into small pieces 3/4 cup apple cider or water Preheat oven to 375 degrees....... Read more »
Bake With What You Have – Part I
...roughly chopped grated zest of half a lemon (optional) Preheat oven to 400 degrees. Lightly oil or butter a 12 cup muffin tin. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine applesauce, milk (or yogurt), honey, oil, egg and lemon zest, if using. Combine wet and dry ingredients and stir quickly until just combined. Add the chopped apple and fill muffin cups. Bake for 16-18 minutes. Ellis loves muffin-testing days....... Read more »
Health
NW Permanente Landing Page
https://cookwithwhatyouhave.com/wp-content/uploads/2019/04/sitedemo.mp4...... Read more »
Brown Paper Packages Tied up with String
I marvel at human resilience and kindness. Defying all odds people exhibit joy, gratitude, and generosity wherever I look. I remember last winter buying a Street Roots collection of poetry that, without irony, was titled Gratitude and filled with words and artwork by people without homes. I also marvel at human capacity for normalization. How did I go from, “Oh god, cancer!” to “This type of chemo is so much easier to take, and I look forward to surgery.” And...... Read more »
Workplace Wellness
Seven Years of Learning and Cooking with You All!
...through my experiments, sending messages that you “cooked-with-what-you-had,” giving me new ideas, hiring me to teach all over the place, sharing excess produce and much more! This list is far from complete but thank you to all of you, you know who you are, who have grown Cook With What You Have with me for all these years. I look forward to many more years with you all! And I made this dish from my very first cooking class menu...... Read more »
An Update on Cook With What You Have
...who knew her, and for me personally. For those who didn’t know Katherine well, here is her obituary and some reflections from her time at Slow Food USA. You can also look back on the countless beautiful blog posts written by Katherine going back to when she started Cook With What You Have in 2009. Katherine meant so much to so many – she was a beloved family member, friend, businesswoman, community member, teacher. To me, she was my...... Read more »
Veggie
Quick
Eggs Poached in Tomato Sauce, Organic Ag, Raj Patel, etc.
...more equitable food system. Now to the recipe! And speaking of local and organic, eggs are one of those things (like tomatoes) where once you’ve had a good egg–fresh, local, bright yellow/orange–it’s hard to go back to grocery store eggs. And speaking of food system challenges. .. figuring out how to make good eggs like this accessible to much of the world should be at the top of someone’s agenda. Eggs are such a little miracle of deliciousness, protein, nutrients...... Read more »
Blackberry Slump
...other similarly sized baking dish. 1 cup whole wheat pastry flour 1 cup all-purpose flour Scant 1/2 cup sugar (about half way between 1/3 and 1/2) Remaining lemon zest (see above) 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups whole milk or half and half 4 tablespoons melted butter 2 tablespoons Turbinado, Demerara or other crunchy, coarse sugar (optional but very fun) In a mixing bowl whisk dry ingredients thoroughly. Add milk and melted butter all...... Read more »
Yellow Peas and Rice with Onion Relish
...consider them both. Yellow Peas and Rice with Onion Relish (Golden Kichuri) –adapted from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup yellow split peas (matar ki daal) 1 2/3 cup basmati rice 3 tablespoons ghee, coconut or olive oil 1/2 teaspoon cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups veggie bouillon broth or water Salt Onion Relish 1/2 a small red onion, very thinly sliced 1/2 teaspoon salt Juice of half...... Read more »
Winter Recipe Challenge
Garlic, yellow onions, russet or purple potatoes, Napa cabbage, collards, carrots, parsnips, beets, and rutabagas. . . that is the text I received last week from one of the farmer’s I work with. This is the list of produce members of the farm’s CSA received this week. I get this list a few days before the share pick up and go to work collecting, testing, and adapting recipes to accompany the produce. It is particularly fun doing this work in...... Read more »
Peanut Sauce
...that wonderful springy, damp earth sort of smell. I’d also like to write about the talk I’m putting together to give at Slow Food Portland’s Annual Potluck this Sunday (there are still seats available and it is likely the best potluck in Portland and some of the most relevant content) I’d also like to write about several totally last-minute cook-with-what-you-have meals I’ve tossed together lately. So I think I’ll do the latter and focus on just one. The other day...... Read more »
Quick Favorites
...arugula, feta, olive oil, a little red wine vinegar and salt and pepper. And I had myself a delicious and hearty salad. And finally, I made this tomato and goat cheese tart from David Lebovitz’s wonderful collection of recipes for a recent brunch with friends. It was quick because I had pre-made tart dough in the fridge. The dough itself is quick and easy to make and this recipe doesn’t even mention letting it chill before using so if you’ve...... Read more »
Mustard Greens & Broccoli & a Survey
...little olive oil. Israeli couscous with broccoli and sharp cheddar that I’d made for my son’s school lunch made enough that I could have it for lunch one day enlivened with thinly sliced, fresh mustard greens and more good olive oil. Said white beans were re-heated and also complemented by fresh mustard greens, hot pepper and olive oil. Testing a new savory tart crust recipe the filling became sautéed mustard greens, garlic, eggs, nutmeg and a little milk. Broccoli and...... Read more »
Noodles, Broccoli & Peanut Sauce for Busy Nights
...Variations substitute ramen, rice noodles or spaghetti substitute any cooked/roasted vegetable you’d like such as cauliflower, Brussels Sprouts, kohlrabi, summer squash, green beans, snap peas, etc. substitute this Chili Tahini sauce Substitute leftover chicken or other meat for the tofu (no need to bake, just toss with a little of the marinade) Pan-fry the tofu instead of baking it, especially if you’re in a rush Serves 4-5 6 ounces soba noodles (or other noodles, see variations) 1 block...... Read more »
What Works Today May Not Work Tomorrow
How are you? Right now I’m fine. But I need a more robust emotional/mental tool belt these days. Being compassionate with ourselves–all cooped up and stressed out and un-showered and less-groomed and parenting all-the-damn-time and cooking three-meals-a-day–is pretty darn important. The most useful tool frankly is remembering that the feelings–however intense and hard–will pass. I’ve had more moments of not wanting to cook and being irritated at the mundane effort it all takes, the weight of the widespread...... Read more »
Recipes
...store and save money. Use templates, i.e. a recipe framework within which to work. You can vary the ingredients based on what you have, often change the ratio (use more vegetables!). If you get good at dishes/templates like curries, fried rice, vegetable pancakes/latkes, stir-fries, slaws, frittatas, soups, you’ll eat well and rarely waste anything. Simple methods: Braise greens, saute greens, saute summer squash, dice onions, lightly pickle onions, roast vegetables, grate vegetables to saute, braise carrots, make a slaw...... Read more »
Home
Login to this site requires ssl communication. Click here to reload the page over ssl. Username: Password: Remember me Lost your password? Enter your username or email: Back to login Subscribe to the Recipe Collection to build your kitchen confidence and creativity. › I want to eat more vegetables! › I don’t have exactly what the recipe calls for. No Problem! › I don’t want to waste produce I’ve purchased! Subscribe If you’re not a paying subscriber, sign up for…
Cook With What You Have. . .
…peppers are cool enough to handle, peel and deseed them (or leave the seeds in for more spice) and roughly chop. Chop the fresh (un-roasted) Serrano as well. Put all the peppers in a food processor with the garlic, herbs, ground spices, oil and salt. Process until smooth. Taste and add lime/lemon juice to taste. Store in the refrigerator for up to a week. Serve it with meat, fish, eggs, grains, beans or any way you would use regular harissa….
Wedding Cake
…that signature fine crumb. However signature it is, it often reminds me of grocery store sheet cakes. My test cakes tasted sort-of fake and like the smell of the plastic trays they come on. Then came the color. I wanted a really pale, almost white cake to create a nice contrast to the strawberry curd filling and buttercream and, however, tasty some of the cakes I tested were, they were too yellow. After testing half-a-dozen base cakes, I landed back…
Get Started
Baked Apples
…Greek yogurt and maple syrup. Baked Apples 4 apples, cut in half, peeled and cored (or pears or quince) 4 tablespoons chopped walnuts, almonds, hazelnuts or pecans 1/2 cup of chopped dried fruit (dates, raisins, dried cranberries, cherries, prunes or apricots) 2-3 tablespoons coconut sugar or brown sugar (or 1 -2 tablespoons honey) 1/2 teaspoon cinnamon 1/4 teaspoon sea salt 4 tablespoons (1/2 stick) butter, cut into small pieces 3/4 cup apple cider or water Preheat oven to 375 degrees….
Bake With What You Have – Part I
…roughly chopped grated zest of half a lemon (optional) Preheat oven to 400 degrees. Lightly oil or butter a 12 cup muffin tin. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine applesauce, milk (or yogurt), honey, oil, egg and lemon zest, if using. Combine wet and dry ingredients and stir quickly until just combined. Add the chopped apple and fill muffin cups. Bake for 16-18 minutes. Ellis loves muffin-testing days….
Health
NW Permanente Landing Page
https://cookwithwhatyouhave.com/wp-content/uploads/2019/04/sitedemo.mp4…
Brown Paper Packages Tied up with String
I marvel at human resilience and kindness. Defying all odds people exhibit joy, gratitude, and generosity wherever I look. I remember last winter buying a Street Roots collection of poetry that, without irony, was titled Gratitude and filled with words and artwork by people without homes. I also marvel at human capacity for normalization. How did I go from, “Oh god, cancer!” to “This type of chemo is so much easier to take, and I look forward to surgery.” And…
Workplace Wellness
Seven Years of Learning and Cooking with You All!
…through my experiments, sending messages that you “cooked-with-what-you-had,” giving me new ideas, hiring me to teach all over the place, sharing excess produce and much more! This list is far from complete but thank you to all of you, you know who you are, who have grown Cook With What You Have with me for all these years. I look forward to many more years with you all! And I made this dish from my very first cooking class menu…
An Update on Cook With What You Have
…who knew her, and for me personally. For those who didn’t know Katherine well, here is her obituary and some reflections from her time at Slow Food USA. You can also look back on the countless beautiful blog posts written by Katherine going back to when she started Cook With What You Have in 2009. Katherine meant so much to so many – she was a beloved family member, friend, businesswoman, community member, teacher. To me, she was my…
Veggie
Quick
Eggs Poached in Tomato Sauce, Organic Ag, Raj Patel, etc.
…more equitable food system. Now to the recipe! And speaking of local and organic, eggs are one of those things (like tomatoes) where once you’ve had a good egg–fresh, local, bright yellow/orange–it’s hard to go back to grocery store eggs. And speaking of food system challenges. .. figuring out how to make good eggs like this accessible to much of the world should be at the top of someone’s agenda. Eggs are such a little miracle of deliciousness, protein, nutrients…
Blackberry Slump
…other similarly sized baking dish. 1 cup whole wheat pastry flour 1 cup all-purpose flour Scant 1/2 cup sugar (about half way between 1/3 and 1/2) Remaining lemon zest (see above) 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups whole milk or half and half 4 tablespoons melted butter 2 tablespoons Turbinado, Demerara or other crunchy, coarse sugar (optional but very fun) In a mixing bowl whisk dry ingredients thoroughly. Add milk and melted butter all…
Yellow Peas and Rice with Onion Relish
…consider them both. Yellow Peas and Rice with Onion Relish (Golden Kichuri) –adapted from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup yellow split peas (matar ki daal) 1 2/3 cup basmati rice 3 tablespoons ghee, coconut or olive oil 1/2 teaspoon cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups veggie bouillon broth or water Salt Onion Relish 1/2 a small red onion, very thinly sliced 1/2 teaspoon salt Juice of half…
Winter Recipe Challenge
Garlic, yellow onions, russet or purple potatoes, Napa cabbage, collards, carrots, parsnips, beets, and rutabagas. . . that is the text I received last week from one of the farmer’s I work with. This is the list of produce members of the farm’s CSA received this week. I get this list a few days before the share pick up and go to work collecting, testing, and adapting recipes to accompany the produce. It is particularly fun doing this work in…
Peanut Sauce
…that wonderful springy, damp earth sort of smell. I’d also like to write about the talk I’m putting together to give at Slow Food Portland’s Annual Potluck this Sunday (there are still seats available and it is likely the best potluck in Portland and some of the most relevant content) I’d also like to write about several totally last-minute cook-with-what-you-have meals I’ve tossed together lately. So I think I’ll do the latter and focus on just one. The other day…
Quick Favorites
…arugula, feta, olive oil, a little red wine vinegar and salt and pepper. And I had myself a delicious and hearty salad. And finally, I made this tomato and goat cheese tart from David Lebovitz’s wonderful collection of recipes for a recent brunch with friends. It was quick because I had pre-made tart dough in the fridge. The dough itself is quick and easy to make and this recipe doesn’t even mention letting it chill before using so if you’ve…
Mustard Greens & Broccoli & a Survey
…little olive oil. Israeli couscous with broccoli and sharp cheddar that I’d made for my son’s school lunch made enough that I could have it for lunch one day enlivened with thinly sliced, fresh mustard greens and more good olive oil. Said white beans were re-heated and also complemented by fresh mustard greens, hot pepper and olive oil. Testing a new savory tart crust recipe the filling became sautéed mustard greens, garlic, eggs, nutmeg and a little milk. Broccoli and…
Noodles, Broccoli & Peanut Sauce for Busy Nights
…Variations substitute ramen, rice noodles or spaghetti substitute any cooked/roasted vegetable you’d like such as cauliflower, Brussels Sprouts, kohlrabi, summer squash, green beans, snap peas, etc. substitute this Chili Tahini sauce Substitute leftover chicken or other meat for the tofu (no need to bake, just toss with a little of the marinade) Pan-fry the tofu instead of baking it, especially if you’re in a rush Serves 4-5 6 ounces soba noodles (or other noodles, see variations) 1 block…
What Works Today May Not Work Tomorrow
How are you? Right now I’m fine. But I need a more robust emotional/mental tool belt these days. Being compassionate with ourselves–all cooped up and stressed out and un-showered and less-groomed and parenting all-the-damn-time and cooking three-meals-a-day–is pretty darn important. The most useful tool frankly is remembering that the feelings–however intense and hard–will pass. I’ve had more moments of not wanting to cook and being irritated at the mundane effort it all takes, the weight of the widespread…
Recipes
…store and save money. Use templates, i.e. a recipe framework within which to work. You can vary the ingredients based on what you have, often change the ratio (use more vegetables!). If you get good at dishes/templates like curries, fried rice, vegetable pancakes/latkes, stir-fries, slaws, frittatas, soups, you’ll eat well and rarely waste anything. Simple methods: Braise greens, saute greens, saute summer squash, dice onions, lightly pickle onions, roast vegetables, grate vegetables to saute, braise carrots, make a slaw…
