Browsing Category: Less Than 30 Minutes

How long do you boil corn? A guest blog post by Susannah Lewis

How long should you boil corn? It sounds like a straightforward question, but your answer says a lot about where you grew up and your relationship to corn.  Although I grew up in Iowa, where corn is indeed king, I’ve lived in several very different regions of the country as an adult (Rocky Mountains, Pacific NW, Kentucky) that, well, don’t grow much corn. But first, a disclaimer: I don’t actually know that much about corn.  So consider this a non-expert Corn Fangirl blog, where hopefully I can share my love of corn and a bit of why it means so much to my home state.

Susannah Lewis

A perfect Midwestern summer meal – potato salad with green beans,  fresh homegrown tomatoes and plenty of sweet corn!

 

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What is that?! How to try a new vegetable

Novelty is the spice of life. Oh wait, that’s variety. Well, I like novelty..

Step 1: Walk inside a grocery store, bodega or your favorite market.

Step 2: Spot a piece of produce that makes your brain itch with curiosity. In this case: this delightfully geometric vegetable next to the cauliflower.

Face-off: cauliflower vs romanesco. Winter is here (in other words, these are in season).
Magic sauce: also known as butter and some other stuff.

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Pro-Tip Tuesday: Free Scallion Starts!

Do you wish you didn’t have to go to the store every time you needed green onions (a.k.a. scallions)?

Next time you chop a bunch of ’em to cook, save the bottom bits -the part with the roots- and plop them in a jar with a little bit of water in the bottom. Change the water every day or so and watch them grow! I’ve gradually moved mine into the planter boxes on my patio over time (especially in the summer months), but I hear you can also just leave them in a glass with water. Voila, now you have green onions in the future, and didn’t even need to buy any seeds. Advice: don’t leave the same water in there too long or it can start to rot.

Day 3 of scallions in a glass: look! They’re reaching for the water!

I felt inspired to share this after my friend Michelle expressed surprise at seeing me with this trick. Apparently, the internet’s covered it. However, I offer links to bonus content for other allium-related info for your entertainment. Continue Reading

Pro-Tip Tuesday:
How to Fit More Gym Clothes in Your Bag

Did you make a resolution to get active and work out more this month?

 

Are you feeling frazzled trying to stuff all your exercise clothes in a gym bag so you can work out before your commute home, but kind of favoring that “Old Bag Lady” (or Old Bag Gentleman) look in the process, juggling large. lumpy sacs of clothes and food and work tools on the way out the door?

 

Here’s a travel tip that I found works well for workout commuting as well: Continue Reading

Chef Kyle Wisner’s Lunch Break Demo @the Book Larder

One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.

Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂

Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.

Pork Roast

Ingredients:

Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference

Tools: oven, , baking dish, meat thermometer

Steps:

  1. Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
  2. Cover surface in za’atar spice.
  3. Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
  4. Optional: bonus points for drawing a depiction of “aggressively salting.”

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Pro-Tip Tuesday: Buy the Oranges, and Make Macaroons too!

Pro-Tip of the Day:
Have you been buying those boxes and bags of oranges on sale at the store?

Next time pick up a bag of coconut flakes and sliced almonds, and you can make this quick, yummy (gluten-free) byproduct treat from in-season fruit!

Just remember to take 30 seconds to grate the rind off before you eat the orange, and you’ll have enough for this recipe. Note: try not to take too much of the white parts (the pith), that’s bitter. Continue Reading

Pro-Tip Tuesday: Splitting Squash

This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment.

Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash on the menu to make? Here’s a tip for splitting squash. Why muscle through it, when you can use tools. Continue Reading

Video Post: the World is Your Oyster!
Just Try One…

My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”

Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and  savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.

I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.

The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.

So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,

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