Tag: America’s Test Kitchen

Brown Butter Brussels Sprouts with Prosciutto

But first, as promised, photos of fabulous food!

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This Week’s Menu, AKA K.I.S.S.

So, this week’s menu features meals designed to a) use up leftovers in the refrigerator; b) use up some of the ingredients that have been in my pantry for a while; c) Keep It Simple Sweetie, while we continue adjusting to our status as returning homeschoolers. On that note, let’s just say there can be ...

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Transitional Vegetable-Bean Stew

So, I needed a dish that would solve a multitude of problems. 1) The Husband needed a soup/stew sort of thing to pack in his lunch this week. 2) There were all kinds of little bits, pieces, smatterings of vegetables around the house, that weren’t enough to do anything with by themselves. 3) I’m still ...

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Tomato Soup 2.0

I have posted this recipe before (Real Soup is Good Food), but in that post I peeled and seeded the tomatoes. Today I used the food mill, for two reasons.

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Hearty Ten-Vegetable Stew (America’s Test Kitchen Cooking School)

That’s a counterful of ingredients. This stew is really quite delicious, as well as completely vegetarian, and it makes a big pot, so it is worth all the chopping and mincing.

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CSA Share #7-Time to Break Out the Big Pots

L to R: Yellow Squash, Baby Potatoes, Italian Peppers, Zucchini, Cherry Tomatoes, Eggplant, Swiss Chard, Scallions, Lettuce, Tomatoes, Chile Peppers, Kohlrabi, Slicing Cucumbers, Dill, Beans (Green, Purple, Yellow), Pickling Cucumbers.