In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Monday, June 15, 2009
To me, cooking pasta for dinner feels nearly like cheating, because it's sooooo easy!
Boil water, dump in the noodles, boil 10 minutes, drain, toss with something, VOILA! The something could be as simple as olive oil and parmesan, or you can get fancier. I like adding lots of veggies, and one of the following sauces: pesto/tomato sauce/ heavy cream/ goat cheese. This weekend we had guests, and I made Ziti with goat cheese, broccoli, sunchokes, topped with black olives and pine nuts. Ymmm.
Another favorite is to make a Ziti casserole -- similar idea as lasagna, but much quicker to assemble. This is one of my family's favorite dishes -- if I'm going to have a busy afternoon, I prepare it ahead of time and bake right before dinner.)
Baked Ziti inspired by the Sopranos!
Ziti, al dente, tossed with olive oil Tomato sauce (your own or 1 jar spaghetti sauce) ricotta cheese (1 container) veggies (just about any: zuccini, mushrooms, broccoli, spinach, etc) meat optional (meatballs, Italian sausage, pepperoni) extra garlic, if desired mozzarella cheese, grated
Mix it all up (I put about 1/2 of mozza on top). Bake at 350 for about 1/2 hr, until cheese on top is bubbling...
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).