apartment therapy changing the world, one room at a time

Chili jam! I hope.

I'm waiting to get off work and go home to the osso bucco the hubby has waiting for me...

our fermented pickles are ripe so we'll be canning those. also, it's chilly in chicago so i'm going to warm up with some roasted candy-striped beets i just picked.

I'm thumbing my nose at the gazillion degree weather we've still got here in the desert southwest and am going to make a bit pot of tortilla soup.

There will probably also be the drinking of margaritas.

I'm going to be shopping and cooking for a camping (in a cabin) trip next weekend. On the list so far are spaghetti sauce and marinade for a pork loin to be frozen around said loin in hopes of defrosting it at the cabin. I still have a couple more nights of meals to determine, though, plus lunches. Breakfast is going to be pancakes, eggs and bacon unless anyone objects.

Suggestions for cheap and easy dinners as well as packable lunches would be much appreciated!

Excitement: it looks like I'll only be at work for a couple of hours on Saturday so maybe I'll have time to do something other than slapdash with my CSA box of this week.

Plum tart? Roasted tomato salsa? That recipe for pickled zucchini that I just saw?

Possibilities.

Celebrating the return of my husband from a business and a new job at the same time so tonight will be homemade pizza margherita and a italian sausage and red pepper pizza, arugula salad with bacon wrapped figs, olives and other grazing foods. Tomorrow night is a demonstration dinner with Martin Yan so no cooking and for Sunday night I've already put my order in at the farmer's market for some wonderful albacore tuna so we'll be preparing that in some shape of fashion.

I'll be making rotisserie chicken with red chile marinade on my Weber kettle:

Recipe: Rotisserie Chicken, Red Chile Marinated

..because I need something to go with all the salsa I'm going to make. I just got my CSA box with 5 pounds of tomatoes, various hot peppers, and a big bunch of cilantro. I can't wait!

MikeV
dadcooksdinner.blogspot.com

It's freezing here so I'm planning on some spicy roasted tomato & pepper salsa.
Sunday I'm making Ina's lemon chicken piccata and a peach crisp for dessert.

It's an all Heidi Swanson brunch at my house this weekend, cooking recipes exclusively from her blog: http://www.101cookbooks.com

The woman is a genius.

I am making Texas Caviar to take to a barbecue.

I'm in Maine, and it's cold and rainy, so we're doing the Jamie Oliver milk-braised chicken and popovers. Nom.

So wet and cold today in New England. I think some homemade pasta is in order.

Yesterday I took a ferry out to Hull and ate at the seafood shack at the dock. Very simple fried fish but a great way to finish out the summer.

Tomorrow's dinner with include a bacon quiche, peach cobbler, and whatever greens and meats strike my fancy.

I threw Easy and Fast Steamed Leeks with Mustard–Shallot Vinaigrette together last night, they turned out really well and it was a quick recipe to make!
http://lauraezolnoski.com/2009/08/28/steamed-leeks-with-mustard%E2%80%93shallot-vinaigrette/

I plan on making peach jam tomorrow. I'm also craving corn on the cob with lots of salt. I love August!

Eve
http://dinnersanddimes.blogspot.com/

homemade tabbouleh!

Last night- roast dinner (potatoes, pumpkin, sweet potato with pork, gravy and apple sauce- delicious!)

Tonight- a salad recreated from a restaurant with bacon, beetroot, cherry tomatoes, baby spinach, roast pumpkin in a honey mustard dressing.

I'm making the pioneer woman's lasagna (substituting veggie crumbles for the meat so it's a little healthier and using fat free cottage cheese) for b.f.'s lunches this week (plus extras for the freezer), prepping caprese salads for me, and attempting spring rolls with veggies from my produce guy.

Painted the kitchen yesterday so am excited to work in a much-more-glam space.

Going to world market today to get some more spices used in my curries book- i'm tired of "oh, i don't have that spice/sauce/oil" getting in the way of my cooking.

First, finding your blog. Hooray

Tried Blueberry muffins earlier using a recipe out of a cookbook. Alas the recipe called for no sugar and I'm finding them a but blaaa-. Later trying a three bean salad from Ellie Krieger's cookbok.
I've got a fistful of hot peppers and not and plan to use them. I'm open to ideas.

I bought a half a box of peaches from the market (YUM!) but am already feeling overwhelmed with the mass number of fruit I got. Any suggestions for what to do? Besides eating them fresh and peach cupcakes I'm at a loss!

Other than that, no cooking this weekend for me :) Good friend in town means lots of foodie fun at good restaurants here in Denver. YUM!

Shelf81, there is an piece on making apricot jam over at David Lebovitz's blog. Google him to find it. You could make it with some of your peaches. I asked him a question about freezing jam (he thought I might be asking about "freezer jam" which is different) and he didn't know the answer, but he says his jam keeps in the fridge for a year without sealing. But if you know how to put up jam, that isn't an issue for you anyway.

Today for lunch I cooked a couple of new potatoes, mashed them with olive oil and a bit of their water, added some tender arugula and a hard boiled egg. It made a sort of warm potato salad, and it was delish!

Shelf81, my family loves frozen peaches. I dip the peaches for a minute in boiling water, then plunge into the sink filled with cold water to stop the cooking process. This will allow you to remove the skins easily. Slice the peaches into a big bowl or tub adding sugar and fruit fresh as you go to keep them from browning. Cover (I use a plate) and let sit out at room temperature for a few hours, stirring occasionally.

When you have plenty of juice, divide up into freezer bags or containers.

To clarify on covering: I use a plate directly on top of the peaches and add a little weight if needed to keep the peaches on top submerged in juice.

We had a freezing cold weekend here MI. For that reason I made a big pot of Hearty Bean Stew, get the recipe here:

http://accordingtolia.blogspot.com/2009/08/hearty-bean-stew.html

tiamat the red, I like to make up this Crockpot Chicken with Black Beans and Cream Cheese recipe to take along with us camping. I shred the meat before adding the cream cheese and then when it has cooled I pack it into a plastic peanut butter jar and wrap duct tape around the lid to seal it up. I serve it on tortillas and it always feels like a complete meal.

http://www.recipezaar.com/Crock-Pot-Chicken-W-Black-Beans-and-Cream-Cheeseyum-89204

nice post~nice Kitchn
~replica watches~buy replica watches online~cosplay costumes