by on November 8, 2013 • 31 Comments Dinner What comes to mind when you think of weeknight dinner? A casserole? Pot of stew? A quick pasta?
For us, it changes from season to season, but for now, it looks like this one-pot rice noodle dish with chicken and cabbage. It comes together in abut 15 minutes, and it then scooped into bowls and passed around the table. Extra sriracha for Danny and me, please.
by on September 25, 2013 • 20 Comments Dinner It began a few weeks ago, that nighttime chill in the air that catches at the back of your throat, lingering against still bare shoulders, torsos clad in tank tops.
The market stalls piled higher and higher encouraging us to stock up for the long months ahead. My garden, still producing, has started to yellow and turn crisp as a result of the longer, colder nights.
In response to the changing seasons, as if a learned behavior turned habit, I purchase bushels of apples and boxes of tomatoes, and I cut back nearly all of my herbs: freezing some, setting others to dry, and pulsing the rest into pesto to be tucked into the freezer for a dark snowy winter day in the months ahead. [Read more...]
by on September 16, 2013 • 38 Comments Dinner I spotted it yesterday while I was turning the earth in the potato bed – the first tinge of rouge on our towering maples. The color in the leaves reflects the drop in temperatures and signals the bona fide start of fall on the homestead.
There are other signs of the change of seasons, too. The potatoes have been dug and stored, and we’ve already had to burrow into the closets in search of fleece jackets and tall boots for our invigorating walks to school and back.
Since the weather has turned chilly, I am prepping less salads and roasting more vegetables. I like to have cooked squash on hand to tuck into foods like mini quiche, soups, and today’s lasagna.
by on August 19, 2013 • 39 Comments Dinner We’re grasping at summer now that the days are slipping through our fingers quicker than ever and the evenings are noticeably cooler. Gathering the family, barefoot and dusty, around the patio table at the end of a day is a cherish moment as we all know that this weather is as fleeting as our unhurried evenings.
Last week we saluted summer with a feast of soft corn tacos filled with lemony grilled shrimp, ripe avocado, and a generous spoonful of smoky corn and sweet onion salsa.
I don’t think anyone spoke around the table during this family dinner, we were all to busy building and eating tacos. Then Danny and I sat back, satisfied, while the children whirled around on the grass, newly energized.
Jan’s shrimp and tomato kebabs were my inspiration for this recipe, while the garnish came together after a quick assessment of fridge leftovers – lonely cob of corn? Check. Half an onions. Got it. Limes? Always. Alright, let’s get grilling.
by on August 12, 2013 • 20 Comments Dinner I had been working in catering for a whole two weeks when the request came in: a client wanted a specific menu for her late summer party, one that boasted seasonal flavors and colors and lean protein. It also had to be served hot to those who arrived early, but should be equally appetizing if eaten at room temperature later in the evening.
She also asked me to avoid gluten, and to keep the vegetarians in mind, and if possible, to serve something that wouldn’t require a fork and knife as she felt finger foods were more appropriate for her planned gathering. I felt the panic building inside me with each request, which I noted in chicken scratch on a loose sheet of paper. What could I possibly suggest to meet all of her criteria?
After poring over my page for almost an hour, I took a deep breath and told my boss that I was stumped on a menu and had no idea what to suggest. She let her eyes quickly scan the list of requirements, and before she reached the last of them she told me “shrimp or fish kebabs will work well for this.”
At the time it pained me to admit that I didn’t know fish or shrimp could be served that way, but I sure was glad to learn because it’s saved me more times that I care to count when it comes to hosting my own summer soirées.
I love that most kebabs can be cooked in advance and reheated, served at room temperature, or dished up hot from the grill on the day of a party.
I'm Aimée, editor of this blog devoted to family focused food - with a little urban homesteading in the mix. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is our family food life. Join us!
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