Friday, April 30, 2010

Babes in the Wood: Ground Pork

Mmmm....pork. My favorite protein. Thanks to Babes in the Wood and Retail Relay, I got myself a good pound of the stuff just to make this recipe. I wish I could say that the scallions and the mushrooms were local and organic too, but I can't. Maybe next time. The soba noodles, however, were organic. But enough of that...was it any good?

Monday, April 26, 2010

I Made Cheese!

Boiling water aside, it's quite simply the simplest thing I've ever made. Soft, creamy, and wonderful, all it took was two cups of milk, two tablespoons of distilled vinegar, a little salt, and four(ish) minutes in the microwave.

Thursday, April 22, 2010

Wolf Creek Farm: Stew Beef

My journey towards Wolf Creek Farm's stew beef tacos started many months, a few steps, and one important realization ago...

Sometime this past winter I was standing in front of my stovetop preparing ground turkey tacos, a household favorite. (I liked ground turkey because of the lower fat content, and my wife liked turkey because "supermarket* beef is just gross.") Anyway, we were accustomed to buying an Old El Paso taco dinner kit and flavoring our ground turkey with the "seasoning mix" that came inside. Of course, I knew all along that I had spices in my cabinet, but that little packet was so easy to use. I didn't have to think about it. Just dump and stir. That one evening, however, as I ripped open the packet and looked down at its orange-tinged contents, a question popped into my head: "What the hell is this stuff?"

ISO Better Food

As a home cook of several years, I take pride in the fact that I know how to prepare a wide variety of healthy, flavorful meals, and until recently I thought I had everything pretty much figured out. In the past few months, however, I've begun to understand the importance of organically- and locally-produced whole foods, as well as the negative aspects of many of the "healthy" foods I was buying at my local supermarket. By creating this blog, I'm hopeful that I can inspire myself, and maybe a few others, to take a good look at what we eat and discover new ways to take advantage of the wealth of healthier, local food that surrounds us.

Let's see what I can find.