Tag Archives: cooking



I hope everyone out there has had a chance, by way of their own garden or farmers market, to take advantage of all tomatoes this season! If you’ve been growing them yourself, you may be in a position of too many tomatoes… not a horrible problem I assure you, but loving said tomatoes so much, you want to make sure they don’t go to waste before you have a chance to use them, right? Sharing them with people is always a rewarding option, but if you are looking for new ways to use them, I have a great one to share with you today. Over at House of Earnest there is a great recipe for Tomato Handpies. I don’t know about you, but I will be trying these out very soon! If you have any other great uses for tomatoes, feel free to post in the comments – but as always, a good heirloom tomato often needs nothing more than a little olive oil, salt and pepper.


*photo from House of Earnest blog post

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AllinThePotYummy things have been growing in the garden: Rainbow carrots, lemongrass, and thai basil. I wanted to use them in a dish together, but also had some things in the fridge I needed to use – mainly a yam. Yams make me think of either sweet potato fries, or thanksgiving meals, but I took a chance with it and was pleasantly surprised at the outcome!

I’ve really been inspired by those “throw it all in a pot” dishes and thought I’d try something along those lines. I love the simplicity of this meal; the hardest work involved was chopping the carrots and yam.

Lemongrass RainbowCarrots



Here are my ingredients:

1 chicken breast, salted

1 yam, cubed

3 -4 carrots, sliced

1 bunch of green onions, cut into 2 inch sections

1 handful lemongrass

2 garlic cloves, crushed

1 cinnamon stick

handful of thai basil leaves

juice of 1 lime

heaping spoonful of curry paste

1 can coconut milk

1 qt. chicken stock

honey – to taste


Place all ingredients into a dutch oven and cook over low heat. When the chicken is cooked through, shred it up in the pot and taste. If desired, add more honey.

Serve over rice.

* note: I ended up fishing out lemongrass before serving. For ease, fold the lemongrass in half and tie with baker’s twine before placing in the pot.

I’ve made this dish since, and you can substitute the veggies for whatever you want – even add some peaches or pineapple in there! I like a little sweetness in my curries, though if you’re using fruit, keep in mind you will not need much honey.  These ingredient proportions make a full pot and will serve at least 8 people (feel free to add more chicken and veggies for more people, the soup portion should stretch). We like to make this for our lunches, as it lasts us over a week!

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“Great cooking not only celebrates the ingredients, but also celebrates the moment.” – The Flavor Bible

“Great cooking …

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The Skillet

The Skillet

Hands down, my most prized kitchen dish is my skillet. It was from a garage sale – nothing fancy – but I use for most every meal I cook. Cast iron has so many great qualities, from even heat distribution to it’s non-stick capabilities. It also transfers from stove-top to oven easily, and of course, is extremely durable.

We use our skillet to grill veggies and meat, make paella or mixed rice dishes, cook fish in a sauce, berry cobbler… you name it! You’ll find me suggesting it’s use in most of the projects I post on this blog. If you don’t have a skillet yet, I suggest investing in one – they’re not very expensive and are worth their weight in gold (seriously – they’re heavy).

What kitchen tool could you never live without?

photo credit: http://www.thefrugalgirl.com

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