Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa. A Cast Iron standard, great appetizer or side dish. Healthier and better than the deep-fried version. Anaheim peppers are always particularly prolific for us. I prepared these for the freezer by cutting them in half, removing the stems and seeds, … Continue reading
Category Archives: Recipes
Recipes
Venison Chili
Ingredients: 4 cups good stock. 2 cups barley 1 cup dry beans 2 lbs venison sausage 2 cups chopped carrots 2 cups chopped leek 1 cup chopped fresh parsley The night before soak beans in water. Toast barley in cast iron. Add 2 cups stock and toasted barley in sauce pan. Cover and bring to … Continue reading
Three Seed Bread
Thanks to everybody who came to the open house at City Gardens! As requested, here’s the recipe for the bread we served. It’s from my Simply in Season cookbook, with a few small changes. It’s a pretty sure-fire bread recipe, too, I use it a lot because I’ve never had it not rise or come … Continue reading
Chinese Steamed Pearl Balls
Chinese Steamed Pearl Balls Zhēnzhū Qiú Present steamed pearl balls with a quick stir-fried green vegetable or a salad for a nice lunch. Ground chicken thigh or turkey can be substituted for the pork. In Cantonese, this dumpling is called jun jiu kao. Makes about 24 balls, serving 6 to 8 as a snack ¾ … Continue reading
Alex Hartman’s Morel Cream Sauce
There’s nothing better than being invited to dinner. Especially when it’s Alex. A librarian by trade, but by candle light this man is a minor culinary genius. Alex is also a mushroom hunter and angler. We can always count on something from the forest when we eat with Alex. This evening we had lamb chops … Continue reading
Valentine’s Day!
With all this excitement about early spring farming, we’ve been falling behind on the recipe posts! So I thought I’d tell you about our Valentine’s Day dinner. Like every other day, Marty and I decided to show our love for each other by cooking a meal together. We made venison with roasted winter vegetables and … Continue reading
Roasted Winter Vegetables
Roasted Winter Vegetables This is a recipe I’ve been making for years. Chop up any combination of root vegetables, winter squash, etc. For Valentine’s Day, we used: potatoes, carrots, jerusalem artichokes, cabbage, sweet potatoes, brussels sprouts. Put in a big bowl. Make lots, this makes good leftovers. Next, make the sauce. This should cover about … Continue reading
Shaker Lemon Pie
Shaker Lemon Pie So as it turns out, we’re not done yet with the Meyer Lemons! Marty was intrigued by this recipe in the Joy of Cooking, and when I told him I would make him any dessert he wanted for Valentine’s Day, he picked this. Amazingly, the Boise Coop was offering Meyer Lemons produced … Continue reading
Baby Bok Choi with Garlic and Shrimp
More from Jenn’s Chinese New Year Party! And more for all you shrimp lovers. This one made me SO EXCITED to grow bok choi this spring. It’s usually one of the first things we have ready. –Katie Baby Bok Choy with Garlic and Shrimp Ingredients: 4 oz. bok choy mui/baby bok choi (cleaned and rinsed) … Continue reading
Chinese Sticky Rice
Chinese Sticky Rice Ingredients: 4 cups sweet rice 2 cups jasmine rice 25 Chinese dried shiitake mushrooms 6 Chinese sausages (lop chong) 1 pound lean Chinese barbecued pork, store-bought 1 tablespoon vegetable oil 2 1/2 tablespoons soy sauce 5 cups low sodium chicken stock 3 tablespoons oyster sauce 1 cup chopped scallions 1 cup chopped … Continue reading
Cast Iron 