Cooking
Potato-Leek Soup with Sage & Thyme
What you’ll need: ~10 red skin potatoes (or whatever potato variety you’d like to use) 1 locally raised and prepared sweet Italian sausage 2-3 leeks 2 cloves garlic 2 shallots 1 large carrot 4-5 cups chicken or vegetable stock 1/2 – 3/4 cup cream/half and half (optional) ~5-6 leaves fresh sage ~4-6 sprigs fresh thyme ...
1 Week in the Get Well Grounded Kitchen
I have been asked to contribute a post as a guest blogger for the “From a Local Kitchen” (formerly “From a Seasonal Kitchen”) Series on the Seacoast Eat Local Blog. So, for the next week I’ll be documenting all of my lunches and dinners and will provide my week’s menu along with photos and links ...
Cooking the best with what you’ve got.
I love flipping through cookbooks and sometimes I even make a grocery list and follow one of the recipes to the letter. But most of the time I just take a look around my kitchen and figure out some way to turn the random food I have into a meal. I’m sure there are many ...
Sustainable Seafood
Tonight I attended an event at the University of New Hampshire called Fisheries Research to Plate. It was a really great time. We heard from a few speakers about local fisheries research and how researchers and fishermen (& women) are working together to support a sustainable fisheries system. In between speakers, we were treated to ...
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Fish Tacos (made with Redfish or your white fish of choice)
(courtesy of UNH Cooperative Extension Sustainable Seafood Program) You don’t have to deep fry the fish. Instead you can season the redfish with salt and pepper and bake it for ~8-10 minutes at 425 degrees, then squeeze on some lime or lemon juice before adding to tacos. I think I’d prefer it that way (gluten-free ...
Seafood En Papillote
(serves 4; courtesy of UNH Cooperative Extension Sustainable Seafood Program) Remember that you can mix up the veggies in this recipe to suit your taste! Ingredients: 12 large shrimp, peeled and deveined 1 lb fresh redfish fillet 4 oz zucchini, julienned 4 oz red bell pepper, julienned 4 oz carrots, julienned 2 TBSP melted butter (just ...
Grilled Steel Head Trout with Maple Cream & Toasted Pecans
(courtesy of the UNH Cooperative Extension Sustainable Seafood Program) *I have not played with this recipe at all, but for a healthier option, I would suggest replacing the canola/spray oil with olive oil. As far as the heavy cream goes, if you want to follow this recipe to the letter, then use it and just ...
Get Well Grounded, On the Road
Lately things have been a little sleepier than I like it here on the blog. Sorry about that. More recipes, stories, and nutrition info are on the way. I promise. I’m nowhere near out of ideas and just try to keep me from sharing them! This just happens to be a crazy busy time around ...
Hearty Tempeh Tomato Sauce
For pasta sauce, lasagna, or anything else you use a hearty tomato sauce for… (Serves ~4-5 with pasta) Ingredients: 4 oz tempeh (I used organic 3-grain tempeh) 3 cups diced tomatoes (your own fresh or canned, or a great canned option from the store is Muir Glen organic tomatoes) 2 small yellow onions, chopped 1-2 ...
Chickpeas. Garbanzos. Ceci. It’s All Good.
Over the weekend I cooked up some chickpeas that I started from the dried beans. I often use canned chickpeas because I don’t always think ahead, and I have this recurring misconception that it’s a pain in the you-know-what to make beans from scratch. It’s really not. There’s a little bit of thinking ahead required, ...
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