Tiny Stew

Baby corn is one of my favorite foods of all time. It’s my salad bar go-to. I don’t eat it at home nearly enough.

The key to this craveable stew is texture. Chop all the vegetable to the same size, and choose a small pasta, like ditalini. The result is a potful of healthy, hearty stew that is remarkably flavorful. I like to serve it with homemade bread and twice as much baby corn as I call for below.

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Prepping and Cooking Beans

I almost always cook vegetarian food and beans are a staple in my house. We keep bags and bags of dried navy beans, chick peas, pintos, black beans, kidneys… you get it. They are delicious, filling, versatile and cheap. Unfortunately, eating beans can you leave you bloated. I have a tip for you to avoid this unpleasant side effect.

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Want to lose weight? Step away from the drive-thru.

Last week, the New York Times published an article about fast food diets– the Subway diet made famous by “Jared” and now the Taco Bell diet (indigestion anyone?) being promoted by a Biggest Loser contestant. The article is fairly objective, offering reasons why a fast-food diet might be flawed and recounting success stories from people who lost weight at the drive-thru. However, there are no long-term losers, and the author doesn’t bring up the fact that the low-calorie, low-nutrient diets are unlikely to satisfy dieters. Here is the letter I wrote to the editor in response.

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Foreign Food in Florence, Italy

I interviewed a hotel clerk in Florence and asked him what his favorite foods were. He said that he loved pasta and pizza. When I asked him what his favorite non-Italian dish was he said goulash. I was very excited to find his tastes were so diverse! I asked him where he got goulash and he replied that he had tried it in Hungary. There was nowhere in Florence to eat goulash. It was very simple for him; he ate Italian food at home and when he travelled, he would sample the foreign cuisine.

Kebab restaurant in downtown Florence

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Welcome: What can Homemade Month do for You?

Welcome to the second week of Homemade Month. Thanks to those of you who have been reading along.

Now that you have read about some of the issues on my mind, I want to know what is on your mind. I have some expertise in recipe creation, agriculture, and food policy. Do you have questions? Input?

Please comment here and let me know what you would like to see next, here at Homemade Month.

Cheers!

Hot Mulled Wine, or Glogg

Glogg, or a Scandinavian style hot mulled wine, is a great drink for winter gatherings. It lends itself to large quantities, and caramelizing the sugar with the flaming alcohol is an entertaining show. It is easy to adjust the recipe below to your tastes by adding or removing spices as you please.

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Squash Soup

Squash soup is a winter staple for me. I make a big batch, and freeze the leftovers in single servings- portable and perfect for lunch at work. If you prefer a creamier soup, replace the water with milk.

Making vegetable stock. My stove is a bit dirty- that just means it see a lot of action!

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