Author Archives: subeeskitchen

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About subeeskitchen

A cook, gardener, crafter, MBA, ex-marketer and mom from Pennsylvania by way of Seattle and Paris.

Blog Holiday Open House

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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.

Holiday Open House 2013

Pictured above:

  • 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 

(Check out last year’s Open House here, or revisit my last trip to Paris here.)

Mini Pumpkins with Farro Pilaf and Crispy Sage

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Farro-stuffed mini pumpkins

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 →

The Best (and Easiest) Way to Cook Green Beans

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green beans

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.

 

Ma fille, Leah

Ma fille, Leah

“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.

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Quinoa and Pecan-Crusted Chicken with Maple Dijon Sauce

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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.)

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NYC Wine & Food Festival 2013

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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! IMG_4150

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?

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Chicken Curry Chili

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chicken curry chili

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.

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Blackberry Crumble Bars

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blackberry crumble bar

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.

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A Taste of Block Island

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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).

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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 →