Month: August 2018

Salmon on Ratatouille

Salmon on Ratatouille

Ah, summer.  Oh, oh:  ratatouille!

 ra· ta· touille
[rat-uhtoo-ee, twee; Fr.ra-tatoo-yuh]

 noun

a vegetable stew of Provence, typically consisting of eggplant, zucchini,onions, green peppers, tomatoes, and garlic, served hot or cold.

                                                          -dictionary.reference.com

I loved the movie (Ratatouille).
Also “The Big Night”
And “Babette’s Feast”
Try them.   Food movies. Sigh.

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Late Summer Chicken and Vegetable Soup with Rice

Late Summer Chicken and Vegetable Soup with Rice

The past few mornings at our house, it’s been about 50 degrees Fahrenheit (10 Celsius). Skies are smoky from California and Canada wildfires; windows are thus closed tightly. The garden is looking a bit wan and worn around the edges; flowers are fading and crabapples are ripening. There is snow on Pike’s Peak. Summer is short here and the growing season is sometimes…

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INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

Each week this summer, I’ve made a vegetable-based soup to have for lunches or to round out a salad dinner that uses up leftovers. In order to increase my INSTANT POT (IP) skills and to see how many of my soup book’s recipes transfer well to this medium, I’ve mostly made them in the IP or multicooker-the real name for the electric pressure cooker that’s also a sauté pot and a slow cooker. Like folks call all tissue “Kleenex,” we tend to call most multi cookers “Instant Pots.” (Note: I like my regular slow cooker much better than the IP version.) To get food cooked in a flash is the main idea with IP recipes and while I’m rarely in a hurry (in fact, it’s just the opposite in my kitchen), I get the idea. In fact, I do enjoy throwing things in a pot, turning it on, and then being able to disappear to the treadmill or a good book. Magic! Another excellent reason to cook soup this way is there’s much less heat in the kitchen with the stove off.

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KIDS COOK: Easy Chicken and Black Bean Soup with Quesadillas

KIDS COOK: Easy Chicken and Black Bean Soup with Quesadillas

Since making soup is one of my very favorite activities, I invited my junior chefs Josiah and Alaena (8 and 6, respectively), over to make one of the newer soups on the blog, EASY CHICKEN- BLACK BEAN SOUP, featured here last March. While some soups and stews are made from scratch ingredients, there are just as many made with a few goodies found ready to go or leftover in your kitchen.

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She’s a Peach! Brown Sugar and Spice Peach Pie

She’s a Peach! Brown Sugar and Spice Peach Pie

My good friend, next-door neighbor, and sometime cooking student, Mike (below), knows that if you really don’t want to make pie dough, it’s fine with me that you use purchased refrigerator case pie dough (not frozen). I’d love for you to bake pie however it happens. Hopefully next time –or sometime–you’ll try to make dough; practice definitely improves the product. Take it from me.

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Bacon-Dijon Pork Tenderloin with Grilled Peach and Corn Salsa

Bacon-Dijon Pork Tenderloin with Grilled Peach and Corn Salsa

When summer is at its summit in Colorado, we enter our Palisade Peach and Olathe sweet corn frenzy period.

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