…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…
…can enjoy/devour a lot more cabbage (of any kind) than you might think in one sitting. Of course many of the vegetables, when cooked or dressed, reduce their volume several fold so you won’t necessarily be looking at a mountain of vegetables on your plate, though that’s never a bad thing for me! I love eating vegetables in this quantity–it moves them to the center of the plate. And of course that’s how most health gurus suggest we eat but…
…1 lemon Zest of 1 lime (or just lemon or lime–see headnote) 1/3 cup whole milk 3/4 cup olive oil 1 cup ground almonds (or other filberts or walnuts). I grind nuts in a Zyliss cheese grater with the finest blade–pictured above, which makes a very fine, fluffy nut meal. 1/3 – 1/2 cup jam (raspberry, blackberry, strawberry and blueberry are our favorites Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin. Blend together the flour, ground…
…and take beautiful photos. For years I posted a recipe once a week and then as my business shifted and I got busier I posted less and less often in part because, unlike most other blogs I love and follow who post recipes, I rarely had the perfect, tested-multiple-times, beautifully-photographed-step-by-step recipe to post, so I didn’t post at all. Well my business (and life’s mission) is not called Cook With What You Have for nothing. And cooking-with-what-you-have everyday to make…
…waiting for you. In the slow and hot department, I’ve made lots of jam this year: raspberry, strawberry, marionberry peach vanilla, blackberry, peach vanilla, and blackberry fig lemon. I’ve approached jam with a cook-with-what-you-have (and desperately need to use up before it goes bad) attitude. Thus the blackberry fig (Dolores thank you for both!) and marionberry peach. It’s been fun, hot and sticky and I can’t wait to give many of these jars away come the holidays. In the quick…
…sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac, and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. Meanwhile mix the yogurt and the garlic in a small bowl until smooth. Sprinkle with the sumac (if using) and set…
…keep it. Chances are you can especially if you’ve gotten them from a farmers market or CSA box. Parsnips are wonderful additions to this veggie hash or these latkes. However, for a dish where they truly shine, try this light “cake” in which they are paired with celery root. Often gratins are heavy on the cheese and/or milk. However, in this version, some simple broth or stock (or veggie bouillon) provides the moisture and thyme, salt and pepper are the…
Cooked chickpeas are mashed together with avocado, cilantro, green onion and lots of lemon juice. Eat by the spoonful, on/between toasted bread, in a tortilla, as a dip. . . .you get the point. It’s delicious and versatile. Time has been short for my lately, hence my long absence here. I’ve been consumed with all sorts of projects and I have missed this place. So, hello again! These busy weeks have had a few silver linings, one of which was…
Faux deviled eggs (plain boiled eggs topped with aioli), boiled new potatoes and beet and avocado salad. Herbs, hardboiled eggs, salads, fresh fruit, bread, cheese. . . .zucchini and green beans starting to come out of my ears. . . .It’s a good time of year for cooking (or assembling) with what you have. And as much as I love to cook I don’t really want to be at the stove much (other than making jam and baking pies and…
…in make a quick salad or soup or frittata with all the beautiful produce we have, salt it well and enjoy! P.S. The sea salt I use–for salad dressings, finishing dishes, etc.–is available at Pastaworks. P.P.S. I had two very fun cooking classes this last week and will share a recipe or two from these soon! If you can’t wait, some of them are posted on Sauvie Island Organic’s blog. You have to scroll down a bit, but I’m there!…
…my son calls them) And speaking of the season progressing, I’ve had lots of fun planning my classes for the summer. They are posted at CookWithWhatYouHave.com. So if you’d like new ideas for peas, favas (a simple, kind-of-life-changing method in which you don’t have to peel each bean!), new potatoes, berries, peppers, eggplants, tomatoes, sweet onions, . . . come take a class. I’ve also left enough times open this summer in case you’d like to schedule a private class/party…
…know I cook–I am a fast cook, I like to cook, I’m not daunted by cooking. However, as everyone told me, I was completely unfit and unable to cook right after Ellis was born. I don’t think I really cooked for the first six weeks. It seems so hard to imagine now but babies, and particularly first babies I imagine, are all-consuming, especially for the mother who usually is nursing what seems like all the time. I remember a day…
…(inspired by Lottie + Doof who adapted it from Early Bird Granola) 4 cups old-fashioned rolled oats 1 cup raw pumpkin seeds, hulled 1 cup raw sunflower seeds, hulled 1 cup coconut chips 1/2 cup pure maple syrup 1/3 cup extra-virgin olive oil generous 1/2 cup apple sauce 1/4 cup honey 1 teaspoon cinnamon 1 1/2 teaspoons Kosher salt Preheat oven to 300°F. Place dry ingredients in a large bowl and mix until well combined. Mix honey, maple syrup, olive…
This is inspired by a recipe from Roots (by Diane Morgan) but is substantially different. It takes a while to bake but otherwise it’s very quick to pull together. This makes quite a bit but it makes a great main dish and is excellent the next day so it seems worth making the whole amount but by all means reduce the quantities if you like. Serves 4-6 5-6 medium to large waxy potatoes 1 bunch kale, well…
…and some more lemon juice. Quantities are approximations. Use however many vegetables you want in whatever ratio you want. Preheat oven to 400 degrees 1 large onion, cut in half and sliced in ½-inch thick half-rounds 5 Japanese salad turnips, scrubbed but not peeled and cut into wedges (optional) 6-7 carrots, scrubbed and cut into ½ – ¾-inch slices on the bias 2-3 tablespoons whole grain mustard 2 tablespoons olive oil Zest of 1 lemon 1 garlic clove, minced Sea…
…at 400 degrees until potatoes are tender and easily pierced with a fork about 45 minutes. Finish under the broiler for a minute or two if the top isn’t well-browned. Variations include lots of chopped herbs like parsley, marjoram, chives or oregano, diced bacon or slices of sausage, minced garlic, finely chopped greens or peppers, etc. And on a completely different note, I have to include this photo of the blissful, beach week! Happy cooking and eating and reading everyone!…
…kosher salt freshly ground black pepper 1/4 – 1/3 cup chopped, roasted Anaheim or Poblano chilies 3/4 cup grated sharp cheddar cheese pinch or two of cayenne (optional) 1 egg 1 ¼ cups milk (preferably whole) Preheat oven to 400 degrees. Melt 4 tablespoons of butter and let cool slightly. Combine cornmeal, flour, baking, powder, salt, pepper and cayenne (if using) and sugar in a medium bowl. Whisk the egg and milk together in a small bowl. Add melted butter…
…herbs, if, using. For the Gratin 3-5 potatoes (depending on size) and cut into thumb-sized chunks 1/2 medium to large green cabbage (or a whole small one), cored and cut into 1-inch pieces Handful or two of small pasta (optional) Salt Bread crumbs (optional) 1/2 cup grated cheese (sharp cheddar, Gruyère, Emmentaler, . . .) (optional) Put potatoes in a large pot with lots of water and two teaspoons salt. Bring to a boil. If you are…
…casserole dish, covered them with bechamel, then bread crumbs, then cheese. In the oven at 400 for about 20 minutes until nice and bubbly, finish under the broiler and voila! Dinner! It was so much more than the sum of its parts. It was delicious–savory, creamy, crunchy, earthy! We did have an arugula salad (thanks Elizabeth – my super gardener friend/neighbor) too. Oh and since I’m not writing the recipe out in a formal manner, the bechamel was made as…
I’ve been writing recipes for 12 years. One of the best things about this year is that I have company in that department now. My colleague, Paige has her palate and talent all over this site! Especially during this year of isolation with fewer opportunities to meet new people and taste other people’s food, Paige’s creativity is keeping things interesting over here. She’s filling in gaps I’ve had on the site for years, like Borscht, and a vegetarian Shepherd’s…
…vegetable or nut oil) 1 large egg, lightly beaten 1 large apple, peeled, cored and 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…
…crepes, sprinkle with cheese and drizzle with cream and bake at 400 degrees, if you’re in a hurry as I usually am, for about 20 minutes or until bubbly and heated through. Happy cooking and (slow) eating! P.S. I may not blog for the next 10 days or so but will resurface after my brother’s wedding. I did just buy 7-dozen eggs, that’s 84 eggs, which will be turned into deviled eggs next week. Photos will be taken and posted…
…morning. I do not like the staggering number of commercials (actually it’s not a staggering number, it’s the staggering frequency with which the same dozen are broadcast). And I particularly dislike the McDonald’s commercials that say things like, “Eat like an Olympian!” and have smiling, sporty children running around their swanky apartments with little red happy-meal boxes! I’m sure some Olympians do eat fast food but I would imagine that the majority of them do not. My three-year-old has been…
…a little more caramelization. Watch it carefully if you do! Apfelkuchen Serves many 250 grams unsalted butter (2 sticks and 2 1/2 tablespoons) at room temperature 65 grams (1/3 cup) sugar Zest of half a lemon (optional) 1 large egg 400 grams (3 cups) flour (I use half all purpose and have whole wheat pastry flour–see headnote) 1/2 teaspoon salt 6-7 lbs apples, peeled, cored and thinly sliced 2 teaspoons cinnamon 1/3 cup sugar Preheat oven to 375 degrees. Cream…
…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…
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