Homemade Cherry Ice Cream; In Season NOW!

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Homemade Cherry Ice CreamWhen I saw the huge bowls of dark red cherries at the farmer's market last week, I knew what I had to do. Cherry Season is invariably Homemade Cherry Ice Cream season 'round these parts, so I filled my canvas bag with organic bing cherries and picked up cream and ice on the way home. My parents' old Ice Cream Maker circa 1976 went to work on Saturday night and whipped us up an awesome batch of Very Cherry Ice Cream.

You can find the recipe in this post from 2013

VERY CHERRY ICE CREAM

so get on it before cherry season slips away!

Rosemary Edamame Salad; Too Pretty to Eat?

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Rosemary Edamame SaladI found the recipe for this Rosemary Edamame Salad on Food52 (no big shock) and tucked it into the big book of untested recipes stuffed into a kitchen drawer. This weekend, I dug through the book, searching for a Thai Taco recipe I wanted to cook for my Baby Brother In-Law's birthday. I didn't find the tacos, but a handfull of other pages jumped out at me and this seemed like a perfect protein-packed vegetarian lunch. On the first try, I burned the rosemary and garlic (as it turns out, gently saute and sizzling are two different things), but second time around everything worked perfectly. It's the kind of dish that makes staying IN for lunch worthwhile. And oh, the arugula is a must.

Get the recipe here.

Ode to the Lovely Lentil; A Super-Simple Red Lentil Soup

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Lentils find their way onto so many of those lists of foods we SHOULD be eating but in my house, shoulds are widely ignored. We eat what we crave, and finding ways to make lentils craveable was easier than I ever expected. Over the last year, I've fallen in love with the lowly lentil. From Mujadara (brown lentils, wild rice and caramelized onions) to Moong Dal (yellow lentil soup with carrots and potatoes) to my new favorite Spicy Red Lentil Soup. The pop of fresh herbs and the bite of hot peppers elevate this red lentil soup to a whole new level.

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Rockin’ Moroccan Vegetable Stew

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Rockin Stew

There is something seriously comforting about stew on a rainy day, but for the longest tme, the only stew in my repitore was the standard beef and potatoes. In an effort to branch out, decrease our meat intake and increase the diversity of the vegetables we consume, I plucked a Moroccan vegetable stew from one of our cookbooks and tinkered with it a bit. The result is this Rockin' Moroccan Stew, chock-full of root vegetables, plumped up with chickpeas for protien and sprinkled with spices because, a little spice makes everything better. The recipe is super simple and from start to finish takes less than an hour to prepare. I serve it as a main course, but it would also make a great side and a tasty way to get more veggies onto the plate. You can mix and match your root veggies, use raisins or dried plums if you don't like figs, and up the heat by doubling the amount of crushed red peppers. (Recipe Follows) 

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In Awe of Quinoa

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Not long ago, quinoa was heralded as NEXT BEST thing the grain/protein of the moment. (That’s right kids, it is a grain AND a protein. How cool is that?)  I first gravitated to quinoa last year, when I was looking to expand my vegetarian options and now, I consider it a cupboard staple, something to always have on hand. I’d like to say that I gravitated towards this groovy little grain for purely lofty reasons like my family’s health, a love of kittens and the environment, but in all honesty, I was trying to stretch our grocery budget and honey, meat ain’t cheap.

Quinoa is a funny little grain, which puffs up a bit when cooked, turning almost translucent except for the germ ring around the edges. That’s right, its called a germ ring, and I can’t explain it, but you’ll know it when you see it. Unlike couscous, quinoa has a very specific flavor and texture, but just like couscous, you can dress it up in countless ways. As a gluten-free grain, it is frequently recommended for people with Celiac Disease and it is considered a safe Go To food for IBS-sufferers as well. None of this matters though if it isn’t tasty, right?

Luckily, when rinsed well and cooked right, it can be delicious and its versatility makes it great for warm breakfasts, healthy lunches, quick side dishes and light dinners. There are really only two things you need to know when cooking quinoa. 1. Rinse it thoroughly with cold water (a netted strainer, cheesecloth will work great) and 2. Don’t overcook it. Like rice, it will get clumpy if you leave it on too long. Below, I have linked to three of my favorite quinoa recipes. If you have a favorite of your own, feel free to let us know.

  • My current craving is for this Firecracker Quinoa with Chickpeas and Artichokes from The Vegetarian Times via Wendy of Cooking Quinoa. I am a big fan of both chickpeas and artichokes and adding Sriracha to the balsamic dressing gives you as much or as little kick as you like. (Myself, I like a lot.)

  • Quinoa with Scallops and Snow Peas, featured at Eating Well makes a great one-pot dinner. I use raw veggies as often as I can for their full flavor and nutritional punch. This dish is a perfect way to incorporate them and my picky eaters don’t even seem to notice.

  • I’d be remiss if I didn’t include the recipe, which made me fall in love with this funny little grain in the first place. This Tex-Mex Quinoa recipe comes from Mo at Womanologie and is complete with its own Perfect Taco Seasoning blend, for which you can find all manner of exciting uses.

I get my quinoa at Trader Joe’s for $3.99 a box (which is more than enough for two 4-person dinner entrees) but I’ve also used Fresh & Easy’s brand with similar results. You don’t need the pre-seasoned stuff (stocked alongside the Rice-a-Roni and such) but if that’s all your store carries, give it a whirl.