Eggplant Encounters
Julie | August 29, 2010
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Anglo-Indian Leftovers
Julie | August 22, 2010
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give some pause.
Taking the Cure
Julie | August 21, 2010
Home-cured salmon isn’t nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
Conundrum
Julie | August 19, 2010
An oddity of a meal—whole chicken braised in milk with lemon zest, sage and cinnamon, with rice to absorb the curdled sauce. It may not sound appetizing, but the flavor and tenderness of the meat make it worth trying (and trying again!).
Check That One Off the List
Julie | August 18, 2010
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt—self-sufficiency can be a beautiful thing.
Kale Slaw
Julie | August 17, 2010
Spins on two Italian-American chicken classics—slow-braised cacciatore and breaded chicken parm—with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Child’s Play, or Spinning for Noodle-Lovers
Julie | August 13, 2010
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production—how does this always happen to me?
Peach Butter Barbecue Chicken
Julie | August 12, 2010
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Chicken Tetrazzini
Julie | August 4, 2010
A classic casserole using spaghetti, mushrooms and leftover chicken, this version favors scratch-made sauce over canned soups.
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