Category Archives: vegetables

cioppino; italian seafood stew

For years I have ripped out recipes from every magazine, marked endless cookbook pages, and printed numerous websites, searching for the best tips on how to make Cioppino, a classic Italian seafood stew dish. This weekend I finally got around to making it…and it was so worth the wait! Three different fishes make it light enough for seconds while hearty vegetables and tomato broth makes it a filling dish. This recipe is mainly adapted from Ellie Krieger’s So Easy cookbook with a few Foodetarian twists. Check out this quick weeknight recipe for Cioppino.

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Feeling Italian tonight?

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not your usual corned beef and cabbage

While Saint Patrick’s Day is traditionally celebrated with lamb or pig in Ireland, Irish Americans have been cooking up this more familiar plate for almost 200 years. With corned beef being the neighborhoods flavorful meat, it was easy to splurge on when paired with the inexpensive tastes of their homeland such as potatoes and cabbage. (For more history, check out this Smithsonian article, “Is Corned Beef Really Irish?”)

For years I have been sticking my corned beef and vegetables into a pot or slow cooker which did the trick but left all the flavors, well, bland. This year I took a tip from The Pioneer Woman and slow roasted. It was by far the most savory Saint Patrick’s meal I’ve even made with sweet caramelization on the veggies and the perfect amount of salt on an otherwise tough cut of meat. This combined with a low and slow cooking method left for a brisket that even my toddler could chomp his teeth into! Here’s my newly dubbed favorite Slow Roasted Corned Beef and Cabbage.

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Adding color and roasting deepens flavor in a traditionally mono-flavored St. Patty’s Day favorite!

 

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you’ll forget they’re not fried onion rings

This recipe is a funky take on a traditionally deep fried food. Baking saves on the greasy end result but the addition of crunchy potato chips adds enough flavor you won’t miss the oil! Give your Valentine what they really want this year with this tasty treat. Here’s my recipe for Baked Onion Rings.

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Your Valentine will thank you for this one!

 

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vegetarian shepherd’s pie

One of our 2016 goals is to incorporate more meatless Monday’s into our weeknight dinners. We’re big on chicken and fish in our house but my oldest son loves his veggies, so why not use that to my advantage?! Here’s a vegetarian take on Shepherd’s Pie that won’t leave you missing the meat! Hearty mushrooms and lentils are filling, while garlicky mashed potatoes give the feel of traditional Shepherd’s Pie with bold, layer flavors. Here’s my meatless Monday Vegetarian Shepherd’s Pie.

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It may not look like much, but there’s a ton of flavor packed in this one little dish!

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stock-up chicken stock

The snow is finally coming here in Connecticut! With an impending Nor’easter on our hands, I’m looking forward to some sledding with my boys 🙂 I’m even more excited about the cozy meals I can prepare to warm us up afterwards.

This week, as I do quite frequently, I roasted a chicken for easy lunches and dinners for my hungry brood. By simply adding a few root vegetables, lemon, garlic, salt, pepper, and some water to keep it moist on the bottom of the roasting pan, after carving the chicken, I had a great base to start a stock!

We go through a lot of stock in our house since I use it for everything to add flavor. It starts to get expensive! Not to mention the salt content starts to add up. Here’s a recipe that will get your house smelling like Sunday dinner and will keep giving back for recipe after recipe to come! Here’s the most simple Chicken Stock recipe you’ll ever make!

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This recipe yields about 12 pints of stock

{click here to keep stocking!…}