This summer in my kitchen at home has been a wonderful experience. Every meal has been a new adventure as I learn to use ingredients I've never cooked with, making meals I never thought I'd be up to snuff to even attempt. My taste buds have been excited in entirely new ways, but what has been most rewarding is the positive response from my family (essentially my guinea pigs, in the kindest sense). When I become a poor college student once again next week I will carry my newfound skills with me, refusing to let a tight budget reduce me to poor eating. I've been cooking up a little storm this week, and the following is a sample of what I've been up to.
Oven roasted beets, balsamic vinegar, walnuts and orange infused cranberries. I love beets. Their earthy flavor is equivalent to the smell of rain.
Ellie Krieger's chicken-zucchini alfredo. No heavy cream here! Just loads of sauteed zucchini, mounds of garlic and hardly any guilt.
Salmon with brown sugar and mustard glaze. Brown sugar, honey, Dijon mustard, soy sauce, olive oil & fresh ginger. Sweetness with a kick, and pairs nicely with a salad of peppery arugula.
Ellie Krieger's quinoa with garlic, pine nuts & raisins. I am not a fan of the texture of quinoa, so I used whole wheat cous cous instead and it was wonderful.
Late night roasted peach, dollop of Greek yogurt, sprinkle of cinnamon, drizzle of honey and a few almonds.
For Dad: oatmeal raisin cookies from Smitten Kitchen. True to word these are thick and chewy, not to mention the ultimate in autumn comfort food. PS. I doubled the cinnamon mmmmm.
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