Boxwoods often get a bad rap for being fussy and highbrow – shrubs more befitting Versailles than a New Jersey backyard. Not so, I say! We have at least 5 different varieties of boxwood in our yard (there are about 70 in the Buxus family), and they’re much more Sallie Sue than Marie Antoinette. These well-mannered evergreen shrubs provide year-round structure in a landscape, and don’t demand much in return. As an added bonus, if you open-prune them in early December, they’ll reward you with free holiday greenery and healthy new growth come spring.
Local Subee’s Kitchen followers – you’re invited to my 3rd annual Holiday Open House. This year’s theme will be “Christmas in Paris” (don’t I wish!) Sample some petites gourmandises, check out my boxwood cuttings arrangements (cheap and chic), and take home some new ideas for wrapping and decorating à la française.
- Quince from my tree; our house in gingerbread; Subee’s Kitchen gift baskets
- Ornament made by Brenda Cornett; simple wreath & bow
- Homemade wool felt stockings; gingerbread ornament; la maison
Looking for a Thanksgiving side dish that’s traditional yet a “little” different? These stuffed mini pumpkins deliver big autumn flavors in an adorable little package. Even better? They’re highly nutritious (thanks to the whole grain farro), easy to prepare, and can be made a few days ahead. Continue reading
My daughter Leah has been known to consume about a pound of haricots verts in a single sitting. Coincidentally (or not), she also looks like one of those skinny French beans.
“Proper” technique for cooking green beans (regular or haricots verts) is to blanch them in boiling water for about 2 minutes, then drain, rinse and cool in an ice bath (to stop the cooking). Then, you sauté the barely-cooked beans in butter and/or oil until just tender. This is not a bad method – especially if you want to blanch the beans a day ahead of time– but I have found that the extra steps (and dishes) are not necessary. Especially if you cook beans a lot – which we do.
Ta-da! My first ShopRite recipe has just been posted on ShopRite’s Potluck blog. Crunchy quinoa-crusted chicken and perhaps the world’s easiest (2-ingredient) sauce. Take a look here: Quinoa and Pecan-Crusted Chicken with Maple Dijon Sauce (And be sure to “share” if you like the sound of it.)
If you are friends with Subee’s Kitchen on Facebook, you’ve already heard the exciting news: ShopRite has asked me to join their Potluck blog community as a featured blogger! This means I’ll receive free ShopRite products to experiment with at home, and then I’ll post recipes, reviews, etc. on their Potluck blog about once a month. My bio isn’t up on the site yet, but will be coming soon!
As part of this new relationship, ShopRite invited me and the other Potluck bloggers to New York City last weekend for the Food Network’s 6th annual Wine & Food Festival. Here are some of the highlights. Maybe see you there next year?
So is it a curry or a chili? Exactly. This one-pot wonder can be whatever you want it to be – it’s all in the marketing. For example, if you’re serving to kids or vegetable-phobes, do not call it “Chicken Curry Chili with tons of tomatoes, garbanzo beans and winter squash”; “Chicken Chili” might be a safer bet. Or build a campaign around the secret ingredient: peanut butter.
With school back in session and the days getting cooler, summer’s becoming a distant memory. The good news is that this also signals the beginning of baking season (for me, anyway). With the warm, tart taste of summer’s wild blackberries still lingering in our heads, I thought these blackberry/oatmeal/walnut crumble bars would make the perfect back-to-school treat. Summer sandwiched between layers of fall.
In the heart of corn and tomato season, this is my go-to salad/side dish/topping for grilled chicken. Grilling corn (or just about anything else) in foil packets provides an extra buffer from the heat and makes for extra-easy cleanup. Continue reading
Since the days of horse-drawn carriages, my husband’s family has vacationed on Block Island – a tiny pear-shaped island off the coast of New England. At first they came for the therapeutic benefits of fresh salty air; later it was for the primitive beauty of the island itself (44% of the land is preserved open space).
We were engaged on Block Island – near the edge of some very steep bluffs, so saying “no” was not really an option. Now our kids look forward to their time on the island: long days at the beach, flying free with a flock of cousins. Continue reading