On Meal Planning

On Meal Planning

After overeating for the past two months, people are starting to think about slimming down for summer. Others are cooking more to save money after spending too much over the holidays. If this is you, planning is key. Don't depend on your willpower to make good decisions all the time. It is far too easy to order pizza or pick up a sandwich from the corner. Instead, use your willpower when you have it to plan ahead for the times you don't. Here is what I do.   Shop first,…

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Rethinking Cheese On Tacos

Rethinking Cheese on Tacos

Cheese on tacos is usually boring and bland, but it doesn't have to be that way. Cheese has some pretty cool properties: It can be melted and crisped. I regularly tweak my taco meat recipe, so last week I was searching for inspiration while I probably should have been working. I stumbled across an article from Serious Eats where Josh Bousel argues that we are going about cheese on our tacos all wrong. Instead of  just sprinkling cheese on our tacos like n00bs, we ought to melt our cheese directly to…

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Mix Up Your Hotdog Toppings

Mix Up Your Hotdog Toppings

We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce. Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.     Ingredients for the quick pickles 1 Kirby Cucumber 4 medium radishes 2 small green onions, greens and whites 1 teaspoon salt 1/2 teaspoon white sugar Juice from 1 small lime   Instructions for the quick pickles Slice the…

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Prep Your Corned Beef Now For St. Patrick’s Day

Prep Your Corned Beef Now for St. Patrick’s Day

I'm not Irish or that into parades, so I don't go crazy about St. Patrick's Day. To me it is a chance to overindulge in quality cured meat. Some people get excited about green beer, others get excited about corned beef. Just Say No to that grocery store corned beef. With a small amount of effort, you can do much better. Have you ever brined a chicken? Curing your own corned beef isn't much different. I've made it twice and I'm always surprised at how easy it is. Curing your own…

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Ham And Black Bean Soup

Ham and Black Bean Soup

Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather. Ingredients 1 Cottage ham 1 lb of dried beans, pre-soaked or boiled 2 medium carrots 1 medium onion 2 celery stalks 1 green bell pepper 1 tsp cumin 1 tsp oregano Salt and pepper Instructions Put the whole cottage ham in your soup pot and put in enough water to…

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Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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