Watership Down Kitchen

  It has been forever and a day since I have updated this blog. I haven’t forgotten you, dear readers. I have simply been finishing my doctorate, completing my second year of my CVT diploma, teaching at my studio and college, and performing. And running the farm. You know, simple easy things.   On a more serious note, this past year, we lost Mowgli and Bodhi. I miss them every day. All the holidays aren’t the same without them.    We welcomed a cat, Gatsby, into the house, and two rabbits, Blackberry and Bluebell.   To celebrate Valentine’s, I made these vanilla cupcakes with German buttercream frosting and a raspberry puree and pastry cream filling. I hope you enjoy them, and I hope that you hug all your family members all the tigher.   Ingredients: Raspberry puree: 1 pint raspberries ½ cup sugar Juice of one lemon   Pastry Cream: 5 egg yolks 1/2 white granulated sugar 2 1/4 tablespoons cornstarch 1 1/2 cups whole milk 1 1/2 tablespoons butter 1 teasp...

 I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

 I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy.  Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

  When the summer heat and turned to pouring rain, nothing beats a hearty beef and veggie casserole after teaching voice and farm chores. The veggies I used were what I had at hand, but I could see easy substitutions for bell pepper, corn and peas, for example. Ingredients : 1 pound ground beef 1 cup sliced mushrooms 1 cup broccoli 1 cup sliced carrots 2 onions, sliced 3 Yukon gold potatoes, sliced 2 cloves garlic, minced 1 can biscuits 1/2 cup mozzarella cheese 2 tablespoons Worcestershire sauce 2 tablespoons Balsamic vinegar 1 tablespoon Dijon mustard 1 cup chicken broth 1 teaspoon paprika 1 teaspoon cayenne salt, pepper, butter, oil Method : In a large skillet on medium high heat, add oil to coat the pan and potatoes. Cook until browned on all sides and slightly soft. Add onions; cook until translucent, about 4 minutes. Add 1/2 teaspoon each paprika and cayenne and salt and pepper to taste and cook for about a minute. Add the broccoli and carrots and add a lid to the pan, Steam ...

I first posted this recipe in 2017; it's a special recipe to me because my grandmother Mimi taught it to me. It has almost been a year since she passed on, and this is my first time making it since then. My horses, Sven and Cowboy, moved home today and I wanted to make something special to celebrate (and reward my husband for all his hard work around the farm). I miss Mimi, but making her food makes me feel like she is still with me. She loved animals, and would have gotten a kick out of my growing farm-life.  Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of butter, softened 1 teaspoon vanilla 1 teaspoon almond extract 1 14 ounce can of blueberry pie filling (suggested variations: cherry, apple, pineapple, strawberry, peach) Powdered sugar, for serving Method : Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan with Baker’s Joy. Set aside. Cream together the butter and sugar until fluffy. Add the eggs one at a time, allowing each egg ...

 Forgive the title; consider it a bad pun. But really, who doesn't love a sloppy Joe? This version is slightly more grown up, with a kick of spice and more vegetables. Ingredients : 1 pound ground beef 2 onions, diced 3 cloves garlic, minced 1 carrot, shredded 8 ounces sliced mushrooms 8 ounces tomato sauce 1 tablespoon mustard 2 teaspoons Worcestershire sauce 2 teaspoons balsamic vinegar 1 teaspoon smoked paprika 2 teaspoons Dijon mustard Cayenne to taste Red pepper flakes to taste salt, pepper, oil Sourdough, toasted Method: In a medium saucepan over medium heat, add the onions, carrots, and mushrooms with 1 tablespoon oil Cook until the onions are translucent, about 10 minutes. Add 1 teaspoon salt, paprika, cayenne and red pepper flakes to taste, and the garlic; cook about 1 minute, until fragrant. Remove the vegetables to a bowl and set aside.  Add the ground beef; break apart with wooden spoon. Cook until no longer pink and the meat is slightly browned. Add back the veggi...

 Looking to switch up your chicken piccata and pasta? Swap the protein and the carbs but keep the method and the seasonings, baby! Ingredients: 2 potatoes 1 tablespoon Italian seasoning 1 lemon bunch parsley 8 ounces salmon filets 1 tablespoon capers 2 minced garlic cloves oil, salt, pepper, butter Method : Preheat oven to 450 degrees F. Scrub potatoes; cut into 1-inch pieces. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1 tablespoon Italian seasoning; season with salt and pepper. Roast on lower oven rack until deeply browned and tender, stirring halfway through. Meanwhile, finely chop 2 garlic cloves . Finely grate half of the lemon zest and squeeze 1 tablespoon juice, keeping separate. Pick parsley leaves from stems and finely chop; discard stems. Pat salmon dry. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Reduce heat to medium; add salmon, skin-side down. Firmly press each filet with back of...

 Healthy, warm, comforting stews- who can say no to them when the temperatures are in the single digits? Ingredients : olive oil, salt, pepper, sugar 14.5 ounce can whole peeled tomatoes 1 eggplant 1 zucchini 2 Mediterranean pitas  2 teaspoons dried oregano 1/4 cup feta Methods : Roughly chop tomatoes directly in can using kitchen scissors. Trim ends from eggplant and cut into 3/4 inch pieces. Cut zucchini into 1⁄2-inch pieces. Finely chop  garlic. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add pita, one at a time; fry until golden-brown. Transfer to a plate and sprinkle with a pinch each of salt and oregano. Cover with a clean kitchen towel or foil to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add zucchini and eggplant; cook, stirring occasionally, until golden- brown. To skillet with veggies, add chopped garlic and  oregano. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1⁄4 cup water , and a pinch of...

  Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.  Ingredients: 1 sweet potato 4 ounces snow peas 6 ounces white quinoa 1 tablespoon miso paste 1 tablespoon gochujang  1 bag radishes sugar, salt, pepper, vinegar, oil Method : Preheat oven to 425 degrees F. Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil. Meanwhile, bring 4 cups salted water to a boil in a medium pot. Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside. In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve. In a medium bowl, ...

The Peking duck inspired tacos are a must for a Friday night when take out is calling your name. I love the crunch of the apples and cucumbers paired with the melt in your mouth Peking pork! Ingredients: 1 apple 1 cucumber 2 scallions 1/4 cup hoisin sauce 1 tablespoon soy sauce  •6 (6-inch) flour tortillas 1/2 pound cooked pulled pork  Method: Quarter apple; discard core. Cut 1⁄4-inch thick slices, then cut slices into matchsticks. Cut  the cucumber on an angle into 1⁄4- inch thick slices, then cut slices into matchsticks. Trim scallions; thinly slice on an angle. In a small bowl, whisk together hoisin, soy sauce, 2 teaspoons sugar, 1⁄4 teaspoon flour, and 1 tablespoon water . Heat a medium nonstick skillet over medium-high. Add 1 tortilla at a time and cook until warm and browned in spots, about 30 seconds per side. Wrap in foil  to keep warm; repeat with remaining tortillas. Return same skillet to medium-high heat with 1 tablespoon oil. Add pork; spread in an even ...

 Nothing like pasta after a long day. Instead of the typical marinara, change it up with stroganoff! Ingredients : 1 yellow onion 4 ounces mushrooms fresh dill 9 ounces cheese ravioli  1 tablespoon Dijon mustard  1⁄4 oz mushroom seasoning 1/8 cup sour cream  Butter, salt, pepper, balsamic vinegar Method: Bring a large saucepan of salted water to a boil. Halve and thinly slice onion. Trim stem ends from mushrooms, then quarter. Pick dill fronds from stems; discard stems. Reserve half for garnish and finely chop remaining. In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and onions; season with salt and pepper. Cook, stirring often, until veggies begin to release liquid. Lower heat to medium and cook until mushrooms are golden brown and onions are completely softened. Add ravioli to saucepan with boiling salted water. Reduce heat and gently simmer, stirring occasionally, until al dente. Reserve 1 cup cooking water; drain pasta. To ski...

  Easy to cook? Check. Full of flavor? Check. Has pickled onion? BONUS Check!  Ingredients: 1/2 cup jasmine rice 14 ounce can coconut milk 1 red onion 1 pound grass-fed ground beef 3 1/2 teaspoons curry powder 1/2 cup peas garlic, salt, pepper, oil, sugar, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed. Keep covered off heat until ready to serve. Halve and thinly slice half of the onion. Finely chop remaining onion. Finely chop 2 cloves garlic. In a small bowl, whisk together 1 tablespoon each of oil and vinegar and a generous pinch each of salt and pepper. Add sliced onions; set aside to pickle. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until golden-brown. Add ground beef and 1⁄2 teaspoon salt; cook, breaking up into smaller pieces, until lightly browned. To skillet with onions and...

 This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish! Ingredients : 4 ounces roasted red peppers 1 pound boneless, skinless chicken breast 1 teaspoon paprika 1/2 cup jasmine rice 1 teaspoon turmeric 2 1⁄2 ounces peas 1 1/4 cup chicken broth salt, pepper, oil Method : Preheat oven to 425 degrees F. Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika. Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds. To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center. Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through. ...

There is nothing as yummy to me as a curry. This version is basic as it gets, but the aromatic basmati rice paired with curry powder is truly divine....  Ingredients: 1 yellow onion 2 plum tomatoes 1/2 cup basmati rice 2 tablespoons curry powder 15 ounce can kidney beans Garlic, salt, pepper, oil Method: 1. Finely chop 2 cloves of garlic. Finely chop the onion. Core tomatoes, quarter lengthwise, and cut into 1⁄2-inch pieces. Heat 1 tablespoon oil and 1 clove of garlic in a small saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until water is absorbed. Cover to keep warm off heat. Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium-high. Add onions and cook until browned. Add curry powder and 1 tablespoon oil. Cook, stirring, until fragrant. Add tomatoes, beans and their liquid, 1 teaspoon salt, and a few grinds of pepper...

  This dish is like elevated nachos- simple, delicious, and perfect after a long day of teaching and a long night of study! Ingredients :  Six 6-inch corn tortillas 1⁄2 pound chicken breast, cut into strips 15 ounce can pinto beans 4 ounces red enchilada sauce 1 tablespoon taco seasoning garlic, minced 2 ounces shredded cheddar-jack blend  Salt, pepper, oil Method : Preheat oven to 450 degrees F. Stack 6 tortillas; cut in half, then cut into 1⁄2-inch strips. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer. Bake tortilla strips on upper oven rack until crisp and browned in spots, stirring halfway through cooking time. While tortilla strips bake, pat chicken dry. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken in an even layer; season with salt and pepper. Cook, stirring occasionally, until just starting to brown, about 5 minutes. To skillet with chicken, add chopped garlic...

This recipe is perfect for either a nice week day dinner, or a lovely Sunday brunch. If you want something other than grilled BBQ chicken and corn this summer, try this! Ingredients:  1 red onion  2 poblano peppers 1⁄2 pound chicken breaststrips 2 teaspoons Tex-Mex spice blend 6 (6-inch) corn tortillas 4 ounces green enchilada sauce 1/4 cup sour cream salt, pepper, oil Method: Preheat oven to 350 degree F. Halve and thinly slice onion; finely chop 2 tablespoons and reserve for serving. Halve poblano peppers, discard stems and seeds, then thinly slice. Pat chicken dry. Toss in a medium bowl with Tex-Mex spice and 1 tablespoon oil. Season with salt and pepper. Stack tortillas, then cut into 8 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Spread in a single layer. Bake on lower oven rack until golden brown and crisp, stirring halfway through. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onions and pepp...

 Deliciously crunchy cucumber, cashews and lettuce topped with fragrant sesame seed dressing? Sign me up. Enjoy! Ingredients : 1/4 cup salted cashews 1 cucumber 1⁄2 pound chicken breast strips 14 ounce bag cabbage blend 1/8 cup sesame dressing  1/8 cup toasted sesame seeds  salt, pepper, oil Method : Coarsely chop cashews. Halve cucumber lengthwise, then thinly slice into half moons. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken; cook, stirring once or twice. Transfer to a plate to cool slightly. In a large bowl, add cucumber, cabbage blend, and sesame dressing. Toss to coat. Serve salad with chicken, cashews, and sesame seeds over top. Enjoy!

  Another curry classic- this time with my faves garam masala, chicken, tomato, and coconut milk. Heaven on a plate... Ingredients: 1⁄2 pound chicken breast strips 6 ounces tomato paste 5 ounces peas 2 teaspoons garam masala 1 14 ounce can coconut milk 1/2 cup brown rice salt, sugar, garlic, oil, vinegar Method: Bring a 1 1/12 cups salted water to a boil over high heat. Add rice, reduce heat, and cover. Cook until water is absorbed and rice is tender. Set aside until ready to serve. Finely grate 1 clove garlic. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, until browned on the bottom. Stir and cook until cooked through. Transfer to a plate; reserve skillet. To same skillet over medium heat, add grated garlic, garam masala, and 1 heaping tablespoons tomato paste. Cook, stirring, until paste turns brick red and aromatics are fragrant. Stir in coconut milk; br...

 Fragrant, flavorful, full of texture and healthy for you? This Mediterranean-inspired couscous bowl will knock you off your feet. Ingredients : 1/4 cup couscous 15 ounce can chickpeas  2 carrots 1 tablespoon baharat spice blend 1 bunch fresh mint 1/4 cup salted pistachios  1/2 cup tzatziki garlic, salt, pepper, oil, vinegar, sugar Method : Finely chop 2 garlic cloves. In a small saucepan, bring 1⁄2 cup water, half of the chopped garlic, and a pinch of salt to a boil over high. Stir in couscous; cover and remove from heat. Let sit, off heat, about 5 minutes. Fluff with a fork and stir in 1 teaspoon oil. Season to taste with salt and pepper. Cover to keep warm until ready to serve. Preheat broiler with a rack in the top position. Drain and rinse chickpeas; pat dry with paper towels. Halve carrots lengthwise, then cut on an angle into 2-inch pieces. On a rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil and 1 tablespoon baharat seasoning; season with sa...

This recipe has barely any ingredients; just asparagus, parmesan, mascarpone, and fettuccine. When the ingredients are delicious (and the asparagus fresh) you barely need anything to make them shine.  Ingredients :  1⁄2 pound asparagus 3⁄4 ounce Parmesan 6 ounces fettuccine 3 ounces mascarpone  salt, pepper Method : Bring a large pot of salted water to a boil. Snap off tough ends from asparagus, then snap stalks into 1 and a 1⁄2-inch pieces. Finely grate Parmesan. In a small bowl, add mascarpone, 1⁄4 cup water, a pinch of salt and several grinds of pepper; whisk to combine and set aside sauce. Add pasta to pot with boiling salted water and cook until barely al dente, about 7 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes more. Reserve 1⁄4 cup pasta water, then drain; transfer pasta and asparagus to a bowl. Add mascarpone to same pot; cook over medium-low heat until warmed through, 2–3 minutes. Add pasta a...