water tagged posts
Monday, January 14, 2019 Food
There’s something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise.
After we’ve eaten our roasted chicken and all that remains is the bird’s carcass, I begin snapping bones for chicken stock.
How to Make Chicken Stock in the Slow Cooker
I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.
Next, I set my slow cooker to low and let it simmer all night.
I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done. Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.
Monday, December 17, 2018 Food
Here’s a festive holiday punch that’s fit for a crowd! We make it with cranberry juice, orange juice, bourbon, and hard cider, though we include a non-alcoholic version so kids to enjoy, too.
Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution.
A PUNCH WITH HOLIDAY SPIRIT
It brings together winter flavors such as cranberry, orange, and cinnamon in a delightful drink that leaves you glowing with cheer.
I’ve included both alcoholic and non-alcoholic versions of the recipe below...
Monday, October 29, 2018 Food
1 Roast the squash: Preheat the oven to 425°F. On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat.
Roast for 20 minutes, tossing half way through to evenly brown. When it’s ready, the squash will be soft and some of the edges will have browned.
2 Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
3 Fry the bacon: In a large, deep skillet , put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain on paper towels.
4 Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2 tablespoons of the bacon grease.
Add the ...Read More
Sunday, October 28, 2018 Food
This hearty Casserole is made with corn, beans, and squash, and topped with cornbread biscuits. It makes a great meatless main dish or vegetarian side!
I first heard of This Casserole almost twenty years ago, back in the dining hall in my college dorm in Boulder, Colorado. This hearty casserole always made an appearance in the fall: a mélange of seemingly canned veggies with a cornbread topping.
It wasn’t always the most popular thing on the buffet table, but as a vegetarian it became my go-to, and I knew if it were made with better ingredients it could really be a home run.
This year, as I started to think about fall menu planning, the flavors from that Three Sisters Casserole kept coming to mind...
Saturday, October 20, 2018 Food
The Old Fashioned is one of my go-to cocktails—it is at once reliable and a little bit fancy. The warmth from the whiskey and the little bit of sweetness from the sugar make for a really unbeatable combo.
If you’re searching for something reliably delightful for a special evening at home or a gathering with friends, here’s a tiny twist on a traditional cocktail that’s very simple to make, takes just a few ingredients, and yet tastes very sophisticated, indeed.
WHAT ARE THE INGREDIENTS FOR AN OLD FASHIONED?
Your typical Old Fashioned is made with a sugar cube, bitters, and bourbon. I like to muddle a bit of orange peel in mine, but for purists, this is controversial.
This variation uses maple syrup in place of the sugar, which gives the drink an extra depth and richness.