This is a warm salad that is easy to prepare and seasoned with a unique blend of spices for a complex finish. Primary technique – blanching vegetables.
- 1 bunch carrots, peeled and sliced into disks
- 1 head cauliflower, chopped into florets
- 1 16 oz. can garbanzo beans, drained and rinsed
- 4 quarts water
- 4 tablespoons kosher salt
- juice of 1 lemon
- 2 Tablespoons olive oil
- 1 Tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon tumeric
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon cayenne
- ½ teaspoon pepper
- fresh parsley, chopped
- Bring 4 quarts of water to a boil in large stock pot. Add salt.
- Carefully spoon carrots into boiling water. Let cook for 5 minutes before adding cauliflower to water as well. Allow vegetables to cook until just tender when pierced with fork.
- Drain vegetables in a colander and briefly toss under cold water. Set aside.
- Combine vegetables and garbanzo beans in a large bowl.
- Add olive oil, lemon, and spices. Mix well.
- Serve warm or store in refrigerator and serve cold.
It’s finally starting to cool off here in Seattle as we approach the first day of fall on Friday. We’re approaching the cozy, rainy weather that needs to be warmed with hot coffee and soups.
Here’s a recipe to homemade vegetable stock which can be made ahead of time and stored in the freezer until you’re ready to make some soup, or other recipes calling for stock.
- 1 Tablespoon high heat oil
- 1 celery bunch, chopped into 1-inch peices
- 2 carrots, peeled and chopped into 1-inch peices
- 2 onions, chopped into 1-inch peices
- 1 fennel bulb, chopped into 1-inch peices
- 1 head of garlic, halved
- bunch parsley
- 1 bay leaf
- 1 teaspoon whole peppercorns
- Heat oil in large stock pot.
- Add vegetables and stir until they begin to soften.
- Add enough water to cover vegetables (4 quarts). Bring to boil, and reduce heat to simmer for 1-1 ½ hours.
- Once cooked, strain through fine mesh sieve and discard solids. Store in freezer until ready to prepare recipe calling for stock.
We’ve heard it time and time again; diet and nutrition are foundational building blocks to wellness and healthy lifestyle. It’s no secret, but it’s also not so simple when it comes down to it either. There are so many hours in the day and depending on lifestyle, commute, kids, activities, etc…eating well (much less, cooking well) becomes hard to do! We’re busy on-the-go people who often eat on-the-go too. One of the key aspects of cooking at home is that you have control over ingredients and taste, often lending to healthier and cheaper meals.
Here is some encouragement and practical application to beginner cooks inspired to start eating more regularly at home, but not quite sure where to begin:
1) Follow directions!
Buy a cookbook or simply browse through reputable online food blogs (not all recipes are created equal). Pick out a recipe or 2 or 3…go ahead and plan the week’s meals! Customize your PCH box to ramp up produce called for in the recipes before heading to the grocery for more ingredients that you don’t have stocked in your pantry already. Then get to cooking; simply follow the recipe!
Confidence in the kitchen comes with practice. Start with a commitment to cook 1 or 2 meals per week at home. The more you cook, the more you’ll discover patterns and techniques called for in multiple recipes. You’ll notice that most use garlic, onion, salt, and recurring spices. Observe the patterns and go to the store with those “staple” ingredients in mind.
Mindfulness in the kitchen…really?! I know it’s a little cheesy, but I’m always looking for ways to disconnect from technology/stress of the world and connect with my self and be more present. Cooking won’t be enjoyable for everyone, but I encourage you to tune into your body as your cooking. If you’ve had a stressful, busy day, what changes do you notice as you dive into cooking. Can the kitchen become an intentional space for relationship and collaboration with children and/or partners cooking together? Are you like me and just prefer some alone-time while cooking to decompress after a work day? Are you finding pleasure and enjoyment in how you cook and what you eat?
4) Follow along to PCH recipes
We’re generating unique recipes each week corresponding with PCH box contents to help streamline your cooking process for at least 1 meal! Watch a video of the recipe on our Facebook and Instagram pages to see how it’s done before setting to work on your own! The full recipes are posted on our blog each week.