Tuesday, August 30, 2011
Beans, beans, the magical fruit, the more you eat, you save your loot.
- PATCH'S HOUSE & HOME
- Renee Gough
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Tuesday, August 30, 2011
Yep, you read that right. And that's with organic ingredients! Whenever friends tell me they are looking for a way to save money on food I always implore them to explore the wonderful world of legumes. In order to really get the most value for the highest quality beans you must do a little prep work. But it’s not hard. Dried beans must be soaked before eating for about 12 hours. Before going to bed just pour your beans into a pot and cover with water twice the depth of the beans. Once the soaking part is done, there is very little preparation. The next day when you are ready to cook dinner, all you need to do is rinse the beans and cook them into your dish for 45 minutes. You don’t even need to peel, chop or dice your veggies. Just …
Friday, August 26, 2011
Sometimes loss can be good.
- PATCH'S HOUSE & HOME
- Renee Gough
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Friday, August 26, 2011
Recently, good fortune was bestowed upon our family. Our spare fridge-freezer broke. You know the fridge. Your “beer” fridge. The place where you store all the b.o.g.o.’s you loaded up in the freezer section at Jewel and all those enormous portions of food you loaded into your cart at Costco. (Oh yeah, and your extra beer.) Our worn out relic finally died and left us with no spare overflow from our kitchen fridge. I thought of the words my old man loves to say (in his thick accent) when good things come to an end: “De party’s over, baby.” After our beer fridge broke, my husband and I looked online one Saturday to see how cheap we could get a new one. Then it hit me. Maybe we didn’t need a spare fridge after all. There was only one way…
Tuesday, August 23, 2011
This thick soup will provide a base for you to add ground turkey or beans to adapt to your family's needs.
- PATCH'S HOUSE & HOME
- Renee Gough
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Tuesday, August 23, 2011
What kind of mother would enable her children by catering to their finicky dietary preferences? Guilty as charged. My daughters are vegetarians and I am continuously twisted and pulled to create dinners that are suitable for both of them and the meat lovers in our family. When I find a meal that uses a dish as a bridge between the two groups, I am happy. When it doesn’t require too much extra work, I’m even happier. Thick soups and stews are a great way to start a custom-built meal that doesn’t require too much added prep time. While the pot of thick, vegetarian soup is simmering, you will have plenty of time to create your meat and vegetarian options. Thick Vegetarian Soup Base Heat several glugs of olive oil in your largest pot. …
Tuesday, August 16, 2011
Polish up the old brain cells with a juicy taste test.
- PATCH'S HOUSE & HOME
- Renee Gough
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Tuesday, August 16, 2011
After a long summer at the pool, get your kids’ feet wet with this fun, family friendly pop quiz for the dinner table. You'll find the answers at the end. 1. Where did the word “ketchup” come from? a. from the French, it means “to catch up” b. from the British, from King Ketch c. from the Malaysian word for fish sauce 2. What chemical compound composes the shell of an ordinary egg? a. calcium chloride b. calcium carbonate c. carbon monoxide 3. What does the French word “crudites” mean? (Hint: You cut these crunchy veggies up and dip them in fun sauces.) a. rawness b. crispy c. a blend of the words ‘rude’ and ‘cruel’ 4. Dim Sum is a Cantonese term for a popular type of Chinese meal that is served in small steamer baskets or on small …
Tuesday, June 28, 2011
Remember those vegetables Renata planted in the bag? Look how big they are getting!
Leave it to a children's book to show you how to do something simply and easily. This is how I learned to plant my veggie plants straight into the bag of soil and plop onto the ground for the easiest vegetable patch ever. I am delighted to say it is working! I found my first broccoli flower and lots of little flowering zucchini. I also spotted the first tiny green tomato! The plants are full and enormous with all of the rain we have been having. There is no need to do much weeding because the beds are self contained in the bag. I can confirm that the inorganic bags grew at the exact same rate as the organic bags. I will let you know if there is a difference in taste when the veggies ripen in the next few weeks. I have already picked …
Tuesday, June 21, 2011
Bring the flavors from the island of Capri to your dinner table tonight.
With all the rain we have been having, your herb garden should be huge! Basil in particular grows in abundance very easily. One way to make the most of fresh basil is making a simple caprese salad. This salad from the Capania region brings some of the beauty of the gorgeous island of Capri to your kitchen table. Assembling this dish couldn’t be easier. It is intoxicating for your family or guests to watch you layer slices of juicy plum tomato, buffalo mozzarella and a freshly picked basil leaf and drizzle it all in your best olive oil, sea salt and cracked black pepper. Although this dish is served as an antipasto in Italy, you can serve it as a side dish or use it as a jumping off point for countless other fresh, delicious meals. …
Tuesday, May 31, 2011
Don't even bother to boil the pasta; the dish will be even richer.
Whenever I see baked pasta recipes, I always wonder why anyone would boil the pasta first. This recipe is the fastest, easiest recipe you will ever need to go to when feeding a hungry crowd. Yes, you read that right. The pasta goes into the oven hard and comes out rich, creamy, with a little bite and the sweetest sauce you’ve ever tasted. You won’t believe what a star you will look like for so little effort. Don’t bother telling people you didn’t slave. Just enjoy the gasps and know that you had time to do your hair instead of boiling pasta for your next graduation party, pot luck or family dinner. Effortless Pasta Preheat oven to 375 degrees. Pour uncooked pasta into a large mixing bowl and cover with olive oil, stirring to combine. Yes…
Tuesday, May 17, 2011
Guest chef creates his own paella at home that proves better than a specialty restaurant.
My uncle, John Sebastian, decided to make paella after he tasted the dish at a specialty restaurant and suspected he could do better at home. Although he had never made the dish before, his first time proved successful. “I had five restaurant-savvy guests for dinner and they thought it was one of the best paella ever," he said. "Everything could be cut with a fork and the rice just melted in your mouth.” Not bad for a guy who owns an insurance company! John Sebastian’s Paella With Organic Chicken, Shrimp and Mushrooms Saute chicken in as little oil as possible in paella pan. Put aside and dump any fat. Saute mushrooms with the same method, put aside and reserve liquid. Saute onions, garlic and peppers until soft. Add salt, black pepper…
Friday, May 13, 2011
Cauliflower "A La Baba"is a dish named after the way my Italian father dresses so many delicious vegetables. Buon Appetito!
In our house growing up we always had lots of vegetables at the table. Forget coming home to a batch of chocolate chip cookies on a plate. In its place there would often be a bowl of simply prepared vegetables in this heavenly vinaigrette. The secret to making this vegetable dish shine is to add the hot cooked vegetable to the vinaigrette straight after cooking. The garlic will have a chance to mellow and the vinegar cooks down to produce a sweet and tangy sauce that can be spooned over simply grilled meat, chicken or fish. Vegetarians can keep a big batch of this dish on hand to spoon over simple salad of lettuce, tomato and new potatoes. You can substitute string beans for the cauliflower. I like to boil my vegetables even though …
Wednesday, May 4, 2011
Some herbtastic recipes require no cooking at all.
It’s that time of year again, when grocery stores, plant stores and even hardware stores are putting their pots of herbs out for sale. Buy a few and plant them in any old pot on your back step. The culinary dividends will reward you for months. Freshly torn herbs will add new life to so many dishes. Rip fresh basil and toss into pasta with garlic, olive oil, a few pine nuts and parmesan and you have a deconstructed pesto. Sprinkle your favorite herb over homemade (or even store-bought) soup and you get an instant plate-lift. One of my favorite appetizers requires no cooking at all, just a small handful of fresh herbs from your garden: Springtime herbs are a sign that new life is here. Enjoy nature’s awakening!
Renee Gough
4:10 pm on Wednesday, August 31, 2011
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