Another great month of Kitchen Bootcamp has come to a close. This month, I challenged everyone to try some new recipes that involved cooking with grains and legumes (Chapter 27 in The Professional Chef). It turned out to be a bigger challenge than I expected because the “legumes” part may have thrown a few people…
I realize that for someone who spends as much time in the kitchen as I do, you would expect that I could make rice. I would expect that I could make rice. But here’s the thing… I was a stirrer. I would stir and stir away, adding liquid when the rice would star to seem dry. I would end up with rice that would make a great substitute for wallpaper paste.
Everything changed last week. I decided to make these smokey, slow cooked lentils with chorizo in my slow cooker. I originally thought I would make some sourdough bread to go with the dish, but the Spanish-inspired flavors just begged for rice. I had to (finally) learn how to properly make rice, so I decided to go to the best source I know… Twitter!
Things have been a bit crazy around here lately. Since her knee surgery last week, our doggy has needed lots of extra attention. She’s not allowed to go up and down stairs, has to avoid all slippery surfaces (easier said than done since we have hardwood floors), and must wear one of those Elizabethan “cone” collars whenever she’s…
Before I get into my favorite posts of the week, I wanted to give one last friendly reminder about the Kitchen Bootcamp challenge for July… Today is the last day to submit your salads and dressings. I will be posting the roundup tomorrow! Now that my little reminder is out of the way, let’s talk…
My husband “doesn’t like black beans.” At least, that’s what he thought. In addition to the goals I mentioned in my first Ten in 10 post, another ongoing goal that I have is to make more vegetarian meals. I typically make one or two vegetarian dinners each week, but I would like to be eating meatless…
Recently, a Chipotle Mexican Grill opened up near my house… Okay, it’s not actually that close, it’s about 20 minutes away. But, that’s close enough for me. Before that, I had to go to Baltimore or New York to get my Chipotle fix. The thing is, it’s not entirely a good thing that Chipotle opened…
Last week I took a trip to the market for fresh produce. I don’t have a good farmer’s market near me, so I don’t get to go too often. So, when I do go, I stock up on all of my favorites. While I was there, I picked up a bunch of bell peppers in…
When I think of cajun cooking, the first thing that comes to my mind is jumbalaya. It is made in one pot, combining meat, the trinity of vegetables – bell pepper, onion, and celery, spices, and rice. This recipe is made with my cajun spice mix. The jumbalaya is quite spicy – I don’t recommend…
