Homemade Mac ‘n Cheese with Winter Veggies We gave the traditional Mac ‘n Cheese a little makeover by adding some seasonal vegetables and goat cheese. You could use other vegetables, whatever’s in season. Serve with a salad…see “today’s salad.” Ingredients 2 cups cooked pasta 12 brussels sprouts 1 cup potatoes, chopped 1 cup winter squash, … Continue reading
Author Archives: castironidaho
Today’s Salad
We’re trying to eat salad every day. Here’s what we ate with the Mac ‘n Cheese. Spinach Sliced Green Apples Avocado Pomegranate Pumpkin Seeds Goat Cheese Olive Oil and Balsamic for Dressing Continue reading
Randy’s Seafood Chowder
My seafood chowder– I use leftover fish-(or cook extra)-mostly trout-(that’s mostly what’s available) Kokanee works fine and perch as well. I brown a few onions and potatoes-at this point add a teaspoon or so of baking soda -it keeps the milk you add later from “curdling” add leftover fish and clean out the fridge leftovers- … Continue reading
Soup Swap
As it turns out, two of the 14” trout Marty caught were quite a bit more than enough to feed the two of us. His fishing buddy (and faithful blog reader) Randy suggested trout chowder made from the leftovers, so we decided to try it. We made up one batch for ourselves and it was … Continue reading
Rainbow Trowder
Rainbow Trowder Ingredients 1/2 onion, chopped 2 cups chopped potatoes 2 cups chopped Jerusalem artichokes 2 cups baked and chopped winter squash 3 strips bacon, chopped 1 tsp baking soda 1 large (12 in or bigger) or 2 small rainbow trout, pre-baked as described in other post ½ Tbsp Crème de Porcini (mushroom paste, optional) … Continue reading
Walking on Water: Idaho Rainbow Trout
Ice Fishing is the easiest way to walk on water. When Alex called and asked if I wanted to go, I said, “yes.” “We can catch Kokanee! The tastiest salmon on the planet.” Of course I wanted to go. Even if I had to walk on ice, drink Cup of Soup to keep warm and trying to keep dry as we stood on a 8 … Continue reading
Idaho Rainbow Trout Spinach Salad
Idaho Rainbow Trout Spinach Salad Ingredients: Baked Idaho Rainbow Trout. One 15 incher will feed 2 people, no problem. Fresh Thyme, 2 tbsp. One lemon. Spinach, chopped green apples, dried cherries, asiago or other cheese, salad toppings of choice. Thinly Slice 1 lemon. Save ugly slices to chop with Thyme. In a casserole dish, bake … Continue reading
Founding Farmers
I was in Washington, DC this week for a conference for work. I kind of have a love-hate relationship with my fairly frequent work trips to DC. My parents and my best friend do live in adjacent Maryland, so it’s nice to visit without having to pay the airfare, and DC is a great city, … Continue reading
Thnx Grammy!
I stood on the corner of 90th South 2700 West, Salt Lake City. My mother held my hand as we waited for the bus. It was 1983, I was 10 years old. As the bus came to a complete stop in front of us, it let out a loud, “Psst” like the air being knocked out of a … Continue reading
Winter Fruit Plate
Winter Fruit Plate The most delicious fruits are always those that are in season! We chose pears, tart granny smith apples, ruby red grapefruits, clementines, and dried dates and figs for our holiday fruit plate. Dates and figs are harvested in the fall and winter, in milder climates where they’re grown, so even though they … Continue reading
Cast Iron 