This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
This week’s Food Matters recipe was selected by Meg of My Wholefood Romance. This was the first recipe I’ve made from The Food Matters Cookbook, and I can’t wait to try more.
Before you plan to make these delightful Beet “Sandwiches” for lunch, I will warn you that these aren’t your typical sandwich. …
As you saw in my last post, life on the vineyard is hard work. Six days a week, morning to night tending grapevines; pruning them, training them to supports and cultivating the fields with tractors and horses.
If there is one rule any farmer knows best, it’s this: hard work necessitates revitalizing breaks. Most breaks are built around meals. Breakfast must be filling, lunch must be light and fuss-free, dinner must be hearty and rejuvenating. Meals were a time to kick off your shoes, lean back in your chair, eat your fill, socialize, and generally recharge.
And …
As someone who travels for food, I was less than ecstatic about visiting Poland. Even though I am of Polish ancestry, in my mind the food was synonymous with potatoes, cabbage, and a whole lot of butter – not exactly the light summer meals I was accustomed to in the south of France. I prepared for the worst…
After an exhausting day of travel I arrived in Gdansk. Not five minutes later, I was shoveling sweet strawberries with homemade whipped cream into my mouth while my mother enjoyed fresh chocolate pudding. Later that night, our host family served …
When it comes to lunch or snacks, sometimes you just need something quick. Sure, it would be great to fix yourself a nice steaming plate of lasagna for lunch. Of course it would be fabulous if you had the time and the energy to create homemade Bagel Bites when snack time rolls around. But who am I kidding? If you’re reading Small Kitchen College, I’d say you’re probably pressed for time more often than not.
And when you don’t really have that time to linger over a pot of stew or spend hours crimping the edges of mini hand pies, …
As I quickly realized while studying abroad in Denmark, farmer’s markets are not a universal concept. In the harsh Scandinavian climate, little besides root vegetables and apples are in season from November to April. As much as I love beets and apples, after three months of them, I’m about ready for some spinach or strawberries. But they are still a long way off in Denmark, so I have to settle for the imported versions, found at the grocery store, not at a farmer’s market.
Luckily, on my spring break, I had the opportunity to travel to France, which is …
It’s definitely not winter anymore, I can vouch for that. But just when it begins to feel almost too hot, I curse myself for leaving home without a jacket. Is that what spring is now in our newly globally-warmed ecosystem; just the rapid interchange between winter and summer? I can’t help you with what to wear, but I can give you some vegetarian meals to acclimate you to a warmer season while keeping you comforted in the kitchen, with help from this week’s Pinterest board.
**SKC Picks**
This african peanut stew features winter’s all-star vegetable cast, and can be …
Every week we’ll round up some of the best recipes, food writing, cooking tricks and drinking tips that every college student should know about. Here’s what’s cooking in virtual kitchens around the web this week.
Here are a couple recipes that pair extremely well with some green beer, so get your cooking and baking on to celebrate St. Patty’s day this Saturday!
— Melissa Tovin, Small Kitchen College Contributor
**SKC Picks**
Chocolate and beer are already two of my favorite things so combining them and adding a little whiskey can’t hurt to make these Irish car bomb cupcakes.
You …
ATTENTION! Here is how to get into any food-lover’s pants:
Last semester I became acquainted with a fascinating fellow. On our first date it became apparent that we didn’t have much in common aside from a love of animals and culturally insensitive jokes. However, we soon struck common ground with a worship of good vegetarian food. This was a wonderful discovery, because quite frankly I don’t trust people who cannot appreciate a delicious meal. I have a theory that there’s a certain element lacking in their soul. That is to say, they cannot comprehend any sort of passionate, spontaneous indulgence. …
It’s February. New Year’s Resolutions have long since been thrown out the window; cereal has been declared vital to the existence of breakfast, lunch, and dinner; and you may or may not still be in a sugar coma from Valentine’s Day.
Try as you might, the whole “healthy eating” bandwagon is losing its appeal after you’ve consumed your umptillionth dismal dining hall salad of the week. You want pizazz, chocolate, fireworks, a latte the size of your face, Darren Criss, boom-boom pow, love at first sight, zestiness, and NOT salad.
I understand.
As a dedicated lover of …
I might have a slight avocado obsession. I put them in salads, in smoothies, on toast, and have even been known to smear mashed avocado on my hair as a mask. Whenever they go on sale, I go a little nuts. Luckily, avocados are a superfood, chock full of good fats and vitamins. They’re a perfect healthy alternative to cream, cheese, or mayonnaise, especially if you’re lactose intolerant.
The creamy texture got me thinking that I could turn my avocado into salad dressing. I started by mashing up an avocado, adding in some apple cider vinegar, a little bit …