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This is an incredibly simple, mindless vegetable broth. It mimics the boxed or canned brands, but is salt-free (a standard 1-cup serving contains 20-25% of your daily sodium allowance!) and allows you to control the quality of the ingredients. It also takes advantage of my favorite appliance, the slow cooker, so you can throw it together with about 15 minutes of hands-on time. We’ve been making this about every two weeks, but that’s kind of . . . → Read More: How to Make Vegetable Broth  6 comments - (Comments are closed)  Why Buy? D-I-Y!  carrots, celeriac, farmers' market, how to, how to eat locally, local food, Recipe, Root Vegetables, soup We made this for dinner on Saturday, but because we tried out a (delicious) punch recipe with some friends yesterday, we didn’t get around to posting about it…or doing anything else we were supposed to do…until today. Oops! Pretty nice way to spend an afternoon, though. Braising is one of my favorite Dark Days techniques, because we tend to eat more meat in the winter and I appreciate the extra heat from the oven. . . . → Read More: Dark Days: Chicken and Parsnips Braised in Hard Cider One comment - (Comments are closed) Dark Days bacon, chicken, Dark Days Challenge, local food, parsnips, Recipe, Root Vegetables We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for breakfast. We tried two versions. We went savory with the first batch, to which we added salt, pepper, and smoked Spanish paprika. This really worked. The smoked paprika really came through. We ate it with poached eggs, fresh pepper, and a black finishing salt. With the second batch we . . . → Read More: Using Up Leftover Polenta: Pan-Fried Polenta Cakes 3 comments - (Comments are closed) Techniques All-Natural Breakfast, celeriac, Dark Days Challenge, leftovers, local flour Lindsay and I always make sure to have at least half-dozen eggs in the fridge. As an aside, we make sure to buy good eggs from healthy chickens, usually from Knoll Krest, Flying Pigs Farm, or Grazin’ Angus Acres. More about our eggs in a future post. The primary reason that we make sure to keep eggs on hand is that when we have leftover vegetables that are getting long in the tooth, we . . . → Read More: How to Make a Frittata – The Cook’s Leftover Disposal 3 comments - (Comments are closed) Techniques Brussels sprouts, celeriac, frittata, golden turnip, leftovers, potatoes, roasted vegetables, watermelon radish After a pretty stressful week at work, comfort food was on the menu this weekend. This polenta hit the spot. It’s based on a NY Times article and the fact that I wanted a relatively guilt-free meal, that still tasted “naughty”. Had I not been wiped out from work, this would have been an easy meal. I was, however, sleep-deprived and stressed out, so Erik tagged me out and finished when I got (easily) frustrated. . . . → Read More: Dark Days: Polenta with Celeriac and Mushrooms 4 comments - (Comments are closed) Dark Days, Recipes celeriac, Dark Days Challenge, mushrooms, poached eggs, polenta |
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