Perfect Hard Boiled Eggs – Electric Pressure Cooker

24 04 2016

Hard-Boiled-EggsOne thing I haven’t typically done on this blog is to post really basic things but today I can’t help myself. There are a thousand “tips” out there for making perfect hard boiled eggs. Some kinda work, others don’t. Some say don’t use farm fresh eggs, others say you can. Here’s the one thing I know now, the pressure cooker makes PERFECT hard boiled eggs, easiest to peel that I’ve ever made and in no time at all.

I’m going to be posting several recipes in the coming weeks using the new electric pressure cooker toy but for now, here’s a perfect egg for your enjoyment. Read the rest of this entry »





Thai Red Curry and Coconut Butternut Squash Soup

17 01 2016

Thai Butternut Squash SoupOn Saturday mornings, I’m a bit of a creature of habit. Get that first cup of coffee poured and go sit down for a little quiet time in front of the computer. Might be Facebook or Pinterest, catching up on sports or recipe blogs, etc.

Yesterday I looked to my right and was reminded that we have quite a few butternut squash left from last summers garden. I popped up Pinterest and started looking around. I don’t know how many of you like that site but one of my favorite features is once you’re looking at a pin that interests you, there are magically related pins listed under it. The subjects meander around a bit but it tends to be where I find inspiration. That’s just what happened. I was looking around for a variation on the ginger-curry soup that I like to make with our butternut squash and one of those related posts was for a very traditional Thai red curry. It had nothing to do with squash, just a soup recipe. I read that and thought that I could come up with a good fusion of the two. Here’s what I came up with last night. I only used 6 ingredients but I think it might be one of my best creations so far. Read the rest of this entry »





Creamy Butternut Squash Pasta

1 01 2016

20151011_180732This one is a little different. I’m all about butternut roasted in salads or made in to a great curry soup, even as a filling in a ravioli but I’ve never seen the squash BE the sauce. To give credit where credit is due, Katie found this recipe. I think I actually made it the same day she sent it to me. We grow butternut in the garden every year and this year was a VERY good year for that particular plant, in fact we still have 8-9 of them wintering right now to use throughout the cold months. Alright, enough yammering, on to the recipe. Read the rest of this entry »





My Personal Roasted Tomato Sauce

19 09 2015

20150829_154721Late summer, it’s all about tomatoes. To see how many you can eat, how many ways you can use them, how many can you save for the chilly parts of the year when they are horrible in the store. Once you finish off the big slicers for BLT’s, the cherry tomatoes for snacking and salads (or you could be adventurous and pickle those, click here to check that out), it’s time for all those paste tomatoes to get ripe, sauce time! Here’s the thing, there are 100 ways to make sauce, for pizza, pasta, salsa…it can go on and on and on. I make one basic sauce, it’s much easier to adjust seasonings at the time of use than to make separate batches.

Here’s the rest of the short list of ingredients. Read the rest of this entry »





The Best Garlic Dill Pickles – Adventures in Pickling Vol. 5

23 05 2015

Dill Pickles

Dill pickles. So basic, so easy, so addictive. So almost gone, at least the batches I made last summer. I have one jar left from my inaugural year of adventures in pickling and I’m not ready. It’ll months before I’ll be able to duplicate those super hot days in the kitchen in late summer, with batch after batch going in to the water bath canner.

Matt, one of my best friends in the world, has said several times now that he thinks I’m close to beating his favorite purchased dill pickles. I’d say that I’m ahead as these ones are free to him but whatever. Gotta keep trying to beat back the corporate giant and make the perfect pickle.

There really isn’t much in the way of ingredients or process here but this is the recipe that I use. Enjoy. Read the rest of this entry »





The Best Salted Caramel Shortbread Bars

7 02 2015

Salted Caramel BarsIt’s no secret that I shy away from baking and that I’m more comfortable in the savory end of the kitchen but once in a while I’ll break out and try something for fun. Superbowl weekend seemed like a good time since we had great friends coming over. There is kind of an overload of salty sweet stuff out there nowadays but this is nice and simple with great results. You don’t need much on-hand other than thinking ahead about the salted caramel sauce itself. If you are more adventurous than I, you can certainly make your own but I bought off the shelf with great results. I hope you agree! Read the rest of this entry »





Tomato Pie – A Great Way To Finish The Season

10 10 2014

Tomato PieThis time of year, you’re likely bemoaning the end of summer and the bounty that it provides, OR, tired of  roasting, canning or freezing, OR, frantically trying to figure out what to do with the end of season goodies that this late summer has brought us. Well, I have a suggestion for the tomatoes! Try your hand at a tomato pie! You can either eat it the same day or prepare the pie and freeze it before baking to save for a slightly chillier season. It can be served as a main dish or as a side.

Read the rest of this entry »








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