Category Archives: Cooking

Fall Creative Cooking

Lately, since husband and I have actually been home more often, and because we’ve tightened the belt on our food budget a bit, it’s been an opportunity for some creative recipes in the kitchen.   I’ve been working to figure out interesting ways to work through our weekly box of veggies from Garden Treasures before everything goes bad, using only the things in our cabinets and buying as little new stuff as possible.

Here are some of the creative options that popped up this week:

1)  Chocolate Cake…with beets! No, really!  I got the recipe from Simply in Season, and it gives the cake a nice rich fruity flavor…we paired it with a white chocolate raspberry buttercream frosting, and amazing things resulted!  I even fed them to a bunch of people who had no idea they were made with beets (except now they know…if they’re reading this.)  Way to go beets!  I don’t always love you beets, but you definitely transformed yourself into a rad cake this week.

2)  Mashed Potato Stuffed Chili Peppers! I collected about 75 peppers from my final end-of-summer harvest from the backyard bucket garden, and husband requested stuffed peppers.  Turns out you can roast peppers, whip up some mashed potatoes (avec cream cheese), pipe them into the roasted peppers, sprinkle them with cheese, and amazing things result!  (via Simply Organic.)  Way to go peppers!  (These are so amazing, I keep sneaking back to the kitchen for more!)

I also made some not-so-creative spaghetti sauce with the last of my tomatoes…it resulted in about 6 cups of sauce.  What a crummy year for tomatoes…not the harvest I was hoping for.

Can’t wait to see what’s in the box this Thursday!  I’m hoping for pumpkins!

Prepping for Potluck

In the wee hours of a Saturday morning (okay, but 8am feels wee on a Saturday morning, yes?)  I’m waiting on an oh-so-colorful pot of red kidney, navy, black and garbanzo beans to finish cooking so they can be thrown in already-simmering pot of tomatoes, onions, peppers, garlic summer squash from a friend’s summer garden, bulgur, and oodles of spices.

It’s potluck lunch today at choir rehearsal, and what’s a potluck without a dish to look forward to?  I love being able to share whole foods with my neighbors, and so this morning, I impose upon the world a giant pot of chili, made almost entirely from scratch*, full of good things including dried beans, bulgur and garden squash.

I’m secretly hoping the chili turns out gross-looking, so we can bring most of it home and spend the rest of the week eating it…but well, I wouldn’t be much of a potlucker, would I?

*I used store bought canned tomatoes. Not my preference, but better than hot house tomatoes from Mexico.

More With Less

I know I must have been engrossed in what he was saying, because I had already forgotten that my pants zipper had broken in the ladies restroom only moments before.  I had already tuned out the energy I was expending pulling the hem of my camisole over the broken zipper while simultaneously pretending nothing had happened.  The brain cells that were focused on projecting the breeziness the evening required were apparently now fully integrated into my autosomatic nervous system.  My full attention was focused on him, on this first meeting, and the conversation at hand.

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