Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Bon Appetit’s Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We’ll be rolling out his...
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You’ll never have to buy these 30 foods again.
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Teriaki (Alaskan) salmon soup, involving maitake ‘shrooms, spinach, miso, and the odd noodle.
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I love to make fresh pasta and I feel every urban eater should make pasta at least once in their life. And this recipe should help take some of the...
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When seen up close, many things in nature look amazing, almost alien. Fruits and vegetables are no exception.
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Going to start slow releasing some of the best photos from the 1,000 person demo this past...
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“Try to acquire the weird practice of savouring your mistakes, delighting in uncovering the strange quirks that led you astray.”
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Sports News without Access, Favor, or Discretion
Wolf Blitzer put his foot in...
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Smitten Kitchen’s zucchini ribbons with almond pesto. Nice no-cook side for a steamy day!
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25 posts tagged sustainability
Baby Artichokes from our garden. We cooked these last night for dinner and they were delicious!
Harvested a gazillion lemons from my friends tree. These will be sent to friends and family who are sick of winter, and I might have to make some ginger lemonade. Yum!
Garden Greens in our edible landscape. Purple Kale, Rainbow Swiss Chard, Red Romaine, and Radicchio. Happy Spring!
Edible Landscape Update Feb. 14, 2013
Happy Valentine’s Day Everyone! My spring garden is up and growing. I haven’t posted edible garden pics lately so here a few shots of some of the plants in our garden from this week. I live in Southern California. The days are usually in the low to mid 60’s, and the nights go down into the 40’s. We get occasional frost and it’s supposed to rain next week.
We currently have a lot of spring vegetables growing in our front and back gardens. In the front yard I plant pansies, poppies and stock with the vegetables. In the back I have a bunch of nasturtiums planted, and various other flower seeds started, but I’m mostly concentrating on vegetable growing back there. We’ve got garlic, shallots, kale, chard, various lettuces, arugula, peas, carrots, fennel, potatoes, blueberries, strawberries, lemons and artichokes growing right now. There’s also cilantro, thyme, rosemary, parsley and oregano. Some of the herbs are a bit dormant right about now, but the cilantro seems to love this weather.The grapes, apple tree, and raspberries are also dormant at this time of year, and I won’t plant basil, tomatoes and warm weather stuff until about late April or early May.
I harvested a big salad spinner of rainbow chard and kale this morning and i think I’m going to add it to bean and cheese burritos for lunch. Yum. Happy Gardening!
Thanksgiving Sides: Cider Sausage Stuffing with Fennel, Leeks, & Dried Cranberries
I made two kinds of stuffing for our Thanksgiving party today and froze them until Thanksgiving. If you’re cooking for a lot of people, it’s easier to do as much as possible ahead of time and put it in the freezer until the day of the party. That way you can just pop it in the oven for the last hour that the turkey cooks. Bread freezes well, so this is a good thing to make ahead. Make sure to thaw this in the fridge before baking.
This version of stuffing includes seared and caramelized Italian sausage, which was cooked and drained and added back at the end. I also added fresh chopped fennel from our front yard garden, apple cider (along with the stock or veggie broth), chopped leeks, dried cranberries and toasted almonds.
You prepare this the same way as the stuffing I posted earlier, adding chopped leeks and fennel to the vegetable saute at the beginning, and 1 cup of apple cider in the broth stage. This also has dried cranberries added at the mixing stage with toasted sliced almonds. It’s delicious!
Zucchini Parmesan Bites
I made these from a gigantic zucchini that was hiding under a few big leaves in my garden. I somehow overlooked it until it was of monstrous proportions, about 12 inches long and 4-5 inches in diameter.
These little bites are crispy and delicious and I highly recommend this versatile way of cooking zucchini. Once baked, you can layer these with tomato sauce and make zucchini parmesan. You could also cut them into the shape of french fries, instead of circles, in the first step, then crumb coat, bake, and serve with burgers. I like eating them as appetizers with home made ketchup! Yum!
Here’s how I made these inexpensive and scrumptious treats:
Heat oven to 400.
Spray a cookie sheet with olive oil spray.
Slice zucchini into 1/4 inch thick circles (or in the shape of french fries), dip in scrambled egg that’s been seasoned with salt and pepper. Dredge in bread crumbs that have been seasoned with 1/4 cup parmesan cheese, pinch of celery salt, couple grinds of black pepper, sprinkle of onion powder, shake of garlic powder and 1/2 tsp smoked paprika.
Place the zucchini rounds on the cookie sheet, spritz with a little olive oil spray, and top each one with a little fresh grated parmesan cheese.
Bake at 400 for 10 minutes, flip each one over, return to oven for 10 more minutes until desired doneness. Serve with homemade ketchup or marinara sauce. Yum!
Reblogging this because Spread the Word. In my opinion, too far Monsanto! You’re greedy, you’re trying to take too much. No way. No. Go eat your own GMO’s.
Monsanto is using its money and influence to push Congress to attach a rider to the 2013 Agriculture Appropriations bill that would effectively end judicial review of approvals of new genetically engineered crops.
If this rider (Sec. 733) isn’t removed, organic and non-GMO farmers will lose their access to the court system and they’ll have no recourse when the U.S. Department of Agriculture illegally approves new genetically engineered crops that threaten to contaminate their fields and seed supplies.
Monsanto’s sneak attack is a response to successful lawsuits brought by the Center for Food Safety on behalf of organic and non-GMO farmers and seed growers that have attempted to block planting of genetically engineered sugar beets and alfalfa while the USDA conducted a court-ordered review of the dangers of contamination.
A vote to remove Monsanto’s rider from the Agriculture Appropriations bill was expected this week, but now has been delayed until after Congress returns from their July 4th recess. Let’s use this time to spread the word and send tens of thousands of letters to Congress!
Fuck. Monsanto.
We grew potatoes!
This was my harvest yesterday morning from the the front yard garden. This is my first time growing potatoes and I’ll tell you (in the geekiest way possible) how much fun it was to dig around in the dirt and find all of these potatoes.
I planted these in mid January from sprouted organic russet potatoes. I decided to plant them in organic potting soil in a large fabric pot by the front door just to try it and see what happens. It worked! The plants never blossomed, (which is a sign that new potatoes have formed), but we still got potatoes.
These were very easy to grow. Plant sprouted potatoes in well drained soil, hill up the soil around the plants when they get about 5 inches tall. Muulch with straw so the growing potatoes aren’t exposed to sunlight, which makes them turn green and toxic.
Here are some of the fruits and veggies in the front garden. The chard is beautiful as a landscape plant and we cook with it a lot. The slugs and snails find it quite delicious. One of these nights I’ll have to go out there with a flashlight and catch them in the act. I promise not to make escargot.
Here are some shots I took this week of our edible landscape in the back yard. We have peas, carrots, artichokes, beets, various lettuces, red kale, blueberries, fennel, herbs, grapes, and strawberries growing. Soon to go in: tomatoes, eggplant, basil and other warm season crops.
