Meat

MellowBellies Frittata

Published at In Category Greens, Kale, Meat, Onions, Recipes, Vegetables Tags: , , , , , Leave a comment

And here’s one more recipe for greens – a frittata. Bake it in a pie plate and cut into wedges for breakfast, brunch, lunch or dinner. Bake it in a square pan and cut into bite size pieces for a pre-dinner nibble. It’s good at room temperature, hot or cold, and accommodates whatever greens you want to put into it. The recipe will also accommodate whatever cheese you have on hand. It’s hard to go wrong here. I’ve included a method for steaming greens in the microwave. I prefer to do that instead of heating up the kitchen with lots of boiling water. But you should use whatever method you prefer.

Japanese Curry Rice

Published at In Category Apples, Carrots, Meat, Recipes, Vegetables Tags: , , , Leave a comment

The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”

So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.

Apple, Ham, and Cheddar Melt

Published at In Category Apples, Meat, Recipes Tags: , Leave a comment

I’m looking for a way to use these apples. Some are really the wrong texture for eating out of hand, so I needed inspiration for other uses. Here are two. The first is basically a grilled cheese sandwich fancied up a little by the folks at Martha Stewart with the addition of ham and slices of apple. That’s what I’m having for dinner tonight. Tomorrow I’ll make the apple chutney. I think it would be a great addition to my next apple, ham, cheddar melt.

Roasted Chicken and Butternut Squash Soup from Serious Eats

Published at In Category Butternut Squash, Meat, Recipes, Vegetables Tags: , , , Leave a comment

Here’s the idea: Grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. Roasting adds a depth of flavor that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did.

In this recipe, chicken thighs are tucked in amongst chopped onion and cubed squash (peeling and preparing the squash is the hardest part of this whole thing), then shredded into the soup. Ground cumin and coriander add a little punch to help cut the sweetness, and a crucial squeeze of lemon adds acidity to keep it all in balance.