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http://thelocalcook.com
In Simply Me, I will share my experiences as I cook through all the recipes in Simply in Season. Through this process I hope to discover simple ways of preparing local, healthy foods and learn more about nutrition, sustainability, and how our eating choices impact the world.
This is a recipe from The I Hate to Cook Book, which was written in the 60s and is actually quite funny. It was recently re-released. I tried not to adapt the recipe too much. FOR PRINTABLE VERSION CLICK HERE: Skid Road Stroganoff 8 ounces uncooked (read full article)
This was one of the first recipes I made when I first bought Simply in Season, and it remains one of my favorites. I just love the combination of spices. FOR PRINTABLE VERSION CLICK HERE: Middle Eastern Meatloaf 1 medium onion 1/2 cup fresh parsley (read full article)
For some of the recipes in Simply in Season that serve a crowd, I try to make them when we will be able to share the meal. Such an opportunity arose this weekend when we went camping with our friends. FOR PRINTABLE VERSION CLICK HERE: Barbecued Be (read full article)
DH Cooking the Steaks on the Grill Here’s a kitchen tip that served me well this past weekend: If you need to marinate something while camping, just assemble ahead of time and put everything in a plastic bag. That way you don’t need to lu (read full article)
I used beef instead of lamb for this recipe, and it turned out great! One more down for Simply in Season . FOR PRINTABLE VERSION CLICK HERE: Italian-Style Lamb Stew 1 1/2 lbs lamb or beef 1/4 cup flour 1/2 tsp salt 1/2 tsp pepper 1 medium onion (sl (read full article)
Here’s another quick, inexpensive recipe from Simply in Season. “Easy to double or triple to serve a crowd; cornbread is a natural accompaniment.” It’s times like this I wish I had a Le Creuset (hint hint – Christmas lis (read full article)
It’s deer hunting season here in Michigan, and unfortunately DH was unsuccessful. Last year we were able to forgo buying beef and eat from his one deer all year. We are out of steaks, and have only a few packages of ground ven left. So now we a (read full article)
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