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...for. No Problem! › I don’t want to waste produce I’ve purchased! Subscribe If you’re not a paying subscriber, sign up for our monthly newsletter or follow my social feeds to keep you up-to-date on what I’m cooking: Email Address: “Inspired by Produce” “Let’s Get Started” Select a recipe below to try it for yourself: Sauteed Chard with Jalapeño, Ginger and Sausage Radicchio and Celery Root Remoulade with Parsley and Walnuts Scalloped Potatoes Winter “Everything” Salad Subscribe Solving...... Read more »
Get Started
Health
NW Permanente Landing Page
https://cookwithwhatyouhave.com/wp-content/uploads/2019/04/sitedemo.mp4...... Read more »
Workplace Wellness
Veggie
Quick
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 »
My Account
...You Have’s Seasonal Recipe Collection. Your membership details are below. My Account Welcome, Username: Email: Edit Profile | Change Password | Log Out My Memberships You do not have an active membership. Choose a membership level. Order History Date Level Total Status October 9, 2018 N/A $49.00 Paid August 15, 2018 N/A $25.00 Paid February 22, 2018 N/A $25.00 Paid February 22, 2018 N/A $25.00 Paid February 21, 2018 N/A $25.00 Paid View All Orders → Update your billing information....... Read more »
Where to Find Joy These Days + a Savory Galette
...into a 14-inch round. Transfer to an un-greased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Drizzle evenly with the balsamic vinegar, if using. Fold the border over the squash, onion and cheese mixture, slightly overlapping/pleating the edge as you go around. 6. Bake until golden brown, 25-30 minutes. Remove from the oven, let rest for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and...... Read more »
Eggy Quesadilla
Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.
You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.
Watch a quick video of me making this with my son, if you'd like a tutorial.
I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »
Recipe New Look Test
Roasted Squash Halves with Herbs
If you see this cute, golden acorn-type squash, buy it! It's called Gill's Golden Pippin and is incredibly flavorful--much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it's fun to serve, in it's little boat-like shell.
You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.
... Read more »
Apple Dumpling
This is my mother’s recipe and I’m not sure where she found it or how she’s adapted it. You can use your favorite biscuit dough recipe or the simple one below that’s inspired by the Joy of Cooking. Be forewarned that you may find yourself eating too much of this or making it several times in a row or making lifelong friends with whomever you share it.
... Read more »
Winter Squash and Peanut Stew
The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough. This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.
You can also add carrots or substitute carrots for some of the squash.... Read more »
Roasted Winter Squash and Onions with Lemony Tahini Sauce
--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi
You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.
Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.... Read more »
Whole wheat adaptation of no-knead bread
As requested, here’s my version of Jim Lahey’s no-knead bread. A trick I recently learned from Hank Sawtelle on Culinate.com is to lift and flip the dough once or twice during the rising, which creates a nice open crumb and bigger holes. 75% whole wheat loaf No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 4 cups bread flour (very important to use bread flour – don’t use all-purpose it...... 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 »
Welcome Rubinette & Discovery Box Customers!
https://cookwithwhatyouhave.com/wp-content/uploads/2020/03/Rubinette_Discovery-Box-2.mp4 We’re partnering with Cook With What You Have to provide inspiration, tips and recipes for your Discovery Box bounty. Rubinette customers receive a 20% discount ($4.99/month) for access to Cook With What You Have’s Seasonal Recipe Collection. Use discount code rubinette to subscribe. Quick salads, spring soups and risotto, or frittatas for all those greens? Fried rice or Thai curries? Cook With What You Have will help you make the most of your produce and pantry staples...... Read more »
Love and Loss and the Secret to Perfect Fruit Pies
...for two 9″ rounds, for top and bottom pie crust, or two tarts: 250 g (2 1/4 cup) all purpose flour or 100 grams whole wheat pastry flour and 150 grams apf Scant ½ teaspoon fine sea salt (or use salted butter and skip the extra salt) 225 g (1 cup/2 sticks) cold butter (salted if you’d like and then omit the salt above) 60 ml (1/4 cup) cold water Measure the flour and salt and dump it...... Read more »
Make Your Own Rules! Aka You're the Boss & Cooking is More Fun that Way
...a head of lettuce that still had a decently fresh core, plenty of herbs in the garden, red lentils in the pantry, plus 1 onion and a few cloves of garlic, a bit of butter, spices and a can of coconut milk. And a handful of roasted, salted cashews. The Menu: Zucchini & Herb “Butter” + Toasted Bread Red Lentil Dhal & Rice w/ Plenty of Mint Green Salad w/ Peaches, Mint & Cashews The Verdict: Delicious +...... Read more »
Chocolate Pie
...sheet until pastry is set and edge is pale golden, about 20 – 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell. For pudding filling, whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, for about two minutes (mixture will...... Read more »
Spaghetti Nettle Pie
Spaghetti pies are everywhere, it seems. . . as are nettles here in the soggy Pacific Northwest at the moment. It’s a spectacular combination. Two of my favorite bloggers waxed poetic about this dish recently; Smitten Kitchen and David Lebovitz. I added lots of nettles, used less cheese, not because I don’t like cheese, but because I didn’t have quite enough and it seemed like plenty, and it turned out fabulously! I happened to have aged pecorino on hand and...... Read more »
Home
…for. No Problem! › I don’t want to waste produce I’ve purchased! Subscribe If you’re not a paying subscriber, sign up for our monthly newsletter or follow my social feeds to keep you up-to-date on what I’m cooking: Email Address: “Inspired by Produce” “Let’s Get Started” Select a recipe below to try it for yourself: Sauteed Chard with Jalapeño, Ginger and Sausage Radicchio and Celery Root Remoulade with Parsley and Walnuts Scalloped Potatoes Winter “Everything” Salad Subscribe Solving…
Get Started
Health
NW Permanente Landing Page
https://cookwithwhatyouhave.com/wp-content/uploads/2019/04/sitedemo.mp4…
Workplace Wellness
Veggie
Quick
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…
My Account
…You Have’s Seasonal Recipe Collection. Your membership details are below. My Account Welcome, Username: Email: Edit Profile | Change Password | Log Out My Memberships You do not have an active membership. Choose a membership level. Order History Date Level Total Status October 9, 2018 N/A $49.00 Paid August 15, 2018 N/A $25.00 Paid February 22, 2018 N/A $25.00 Paid February 22, 2018 N/A $25.00 Paid February 21, 2018 N/A $25.00 Paid View All Orders → Update your billing information….
Where to Find Joy These Days + a Savory Galette
…into a 14-inch round. Transfer to an un-greased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Drizzle evenly with the balsamic vinegar, if using. Fold the border over the squash, onion and cheese mixture, slightly overlapping/pleating the edge as you go around. 6. Bake until golden brown, 25-30 minutes. Remove from the oven, let rest for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and…
Eggy Quesadilla
Recipe New Look Test
Roasted Squash Halves with Herbs
Apple Dumpling
Winter Squash and Peanut Stew
Roasted Winter Squash and Onions with Lemony Tahini Sauce
Whole wheat adaptation of no-knead bread
As requested, here’s my version of Jim Lahey’s no-knead bread. A trick I recently learned from Hank Sawtelle on Culinate.com is to lift and flip the dough once or twice during the rising, which creates a nice open crumb and bigger holes. 75% whole wheat loaf No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 4 cups bread flour (very important to use bread flour – don’t use all-purpose it…
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…
Welcome Rubinette & Discovery Box Customers!
https://cookwithwhatyouhave.com/wp-content/uploads/2020/03/Rubinette_Discovery-Box-2.mp4 We’re partnering with Cook With What You Have to provide inspiration, tips and recipes for your Discovery Box bounty. Rubinette customers receive a 20% discount ($4.99/month) for access to Cook With What You Have’s Seasonal Recipe Collection. Use discount code rubinette to subscribe. Quick salads, spring soups and risotto, or frittatas for all those greens? Fried rice or Thai curries? Cook With What You Have will help you make the most of your produce and pantry staples…
Love and Loss and the Secret to Perfect Fruit Pies
…for two 9″ rounds, for top and bottom pie crust, or two tarts: 250 g (2 1/4 cup) all purpose flour or 100 grams whole wheat pastry flour and 150 grams apf Scant ½ teaspoon fine sea salt (or use salted butter and skip the extra salt) 225 g (1 cup/2 sticks) cold butter (salted if you’d like and then omit the salt above) 60 ml (1/4 cup) cold water Measure the flour and salt and dump it…
Make Your Own Rules! Aka You’re the Boss & Cooking is More Fun that Way
…a head of lettuce that still had a decently fresh core, plenty of herbs in the garden, red lentils in the pantry, plus 1 onion and a few cloves of garlic, a bit of butter, spices and a can of coconut milk. And a handful of roasted, salted cashews. The Menu: Zucchini & Herb “Butter” + Toasted Bread Red Lentil Dhal & Rice w/ Plenty of Mint Green Salad w/ Peaches, Mint & Cashews The Verdict: Delicious +…
Chocolate Pie
…sheet until pastry is set and edge is pale golden, about 20 – 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell. For pudding filling, whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, for about two minutes (mixture will…
Spaghetti Nettle Pie
Spaghetti pies are everywhere, it seems. . . as are nettles here in the soggy Pacific Northwest at the moment. It’s a spectacular combination. Two of my favorite bloggers waxed poetic about this dish recently; Smitten Kitchen and David Lebovitz. I added lots of nettles, used less cheese, not because I don’t like cheese, but because I didn’t have quite enough and it seemed like plenty, and it turned out fabulously! I happened to have aged pecorino on hand and…
