I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.” Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes. ALL ABOUT COOKING GREEN BEANS HERE.
If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds. (We have upcoming lows of 32 F this week, for instance.)
|Originally published three years ago, April 2, 2014 on my dinnerplace.blogspot.com site.|
Once, while visiting my sister, I said, “How about some lentil soup?” (I knew I was cooking dinner.) She shuddered and made as if to retch, all the while saying, “I love lentil soup, but…” Turns out that years ago, when she was still cooking for her family, a very large and delicious kettle of the soup went uneaten by anyone except by her. Days went by, the soup remained, she kept eating until….well, you might get the picture. Continue reading
It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin. Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.
This week marks Colorado’s 140th birthday…and the Olathe Sweet Corn Festival! In honor of those happy occasions, a soup based on our famous Olathe (pronounced o-LAY-tha) sweet corn seemed right for dinner. While I make lots of soup come cold weather, I do still make it in the summer–just not quite as often. Continue reading
It’s just beginning to warm up in Colorado Springs, but I’m already balking at long-cooking times and big plates of hot food.
Blooming milkweed with swallowtail in my yard. Read about it here.
Or maybe it’s time for Dave, my trusty sous and husband, to cook on the grill and give me a break.
To cook for friends is fun. I adore it. To cook for family is something more. Enjoying my extended brood, even for breakfast, is a highlight in my week. Last Thursday, my eldest son Sean and his wife Jami, along with grandchildren Rhyan and Piper, had a few appointments in our city and I said, “Why don’t you come beforehand and have breakfast with us?” It mean they got up at odarkearly, but there weren’t too many complaints and Grandma was happy to have the challenge of a wheat, egg, dairy, peanut, and pineapple-free meal to cook. Continue reading
Yesterday as I thought about what dinner might bring, I kept going back to some salmon fillets I had squirreled away in the freezer. The weather had warmed up — no snow except on the Peak — and grilling was back online. Note sun on the lentils….
There was also a pound of fat asparagus waiting for its dip in the olive oil bath before grilling (contrary to popular opinion thicker asparagus has more taste than the skinny variety), but as good as all that sounded, I thought there was something missing. A bed for the protein to rest in, so to speak. We were hungry, for goodness sake. We needed something that would make for another night’s meal all by itself or for a couple of lunches, but that would cushion the blow of the salmon on the plate. Continue reading
There’s little better pot of gold in the fridge than a lentil salad. Make that curried lentil salad and we’re nudging platinum; you’re rich! Full of protein (add rice for a complete protein), fiber, color, texture, and nutrients, it’s a hefty and quick supper that translates into a week’s lunches at home or work as it travels so perfectly well. Tuck it into a pita or a tortilla. Warm a big spoonful and eat with scrambled eggs; it will love you all the more. See below.
Lentils are that perfect landscape upon which almost anything can be planted, grown, and harvested. They’re a warming winter soup or a trusty spring salad. They’re a platter for big hunks of protein when need be.