Author Archives: Kelly Kaeding

SPRING CLEANING

By Kelly Kaeding | Published: April 27, 2011

It’s that time of year again – time to clear out the cobwebs and dust bunnies in our body, mind and home!   Winter is the time for consolidating our energy by eating nurturing foods such roasted meats and root vegetables as well as getting rest and catching up on books and movies. In springtime, […]

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Marinated Beets

By Kelly Kaeding | Published: March 26, 2011

  Scrub 6 medium beets. Trim ends, cut into big chunks. Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork).  Rinse with cool water.   Peel the outer skin off with your fingers.  Put into a bowl.   […]

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Pasta with Butternut Squash, Bacon & Sage

By Kelly Kaeding | Published: March 20, 2011

We halve this recipe for our family of 3 because we just can’t stop eating it. INGREDIENTS 4    slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces 8    large fresh sage leaves (optional) 1    medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice 1    tablespoon unsalted butter 6    scallions […]

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Roasted Sweet and Salty Butternut Squash

By Kelly Kaeding | Published: March 20, 2011

I thank Linda for this mouthwatering delicacy.   peel* and chop one butternut squash into 1 ½ inch cubes. melt half stick butter. add ¼ cup brown sugar and 1 ½ t kosher salt. toss in large bowl. spread on baking sheet and bake on 400 for 45 minutes.   * note on peeling: cut […]

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Cabbage Galore

By Kelly Kaeding | Published: March 20, 2011

Spring has sprung and yet I still have pounds of winter vegetables from my CSA. You, too? Here’s some cabbage ideas. Enjoy! Indonesian Greens in Peanut Oil with Garlic Vietnamese Chicken and Cabbage Salad (Ga Xe Phai) Red Cabbage with Apples & Raisins Sautéed Cabbage

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Indonesian Greens in Peanut Oil with Garlic

By Kelly Kaeding | Published: March 19, 2011

Foodie extraordinaire, Nancy shared this recipe with me. It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table. The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically. prepare: […]

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Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Rice Soup. Instead of putting all of the chicken into the soup (below), save half of it for the salad.   Combine in a small bowl to make dressing: 3-4 t honey or palm sugar 2 T hot or warm water – mix the honey or sugar until mostly […]

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Vietnamese Chicken and Rice Soup (Chao Ga)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Cabbage Salad   Put in a large soup pot: three local organic chicken legs approximately four quarts of water 1 t salt

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Red Cabbage with Apples & Raisins

By Kelly Kaeding | Published: March 6, 2011

This recipe is from Becky from the Intervale Community Farm. Her grandmother used to make it. A family favorite. in large cast iron pan or wok sauté one large onion, sliced, in 1 T olive oil on medium-high for a few minutes. add one chili, minced (optional). add: half red cabbage, shredded, one apple, peeled […]

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Sautéed Cabbage

By Kelly Kaeding | Published: February 12, 2011

This recipe shared by my foodie friend July. Simple and tasty. heat 1 T butter in a large pan. add 4 cups finely chopped cabbage and saute for a few minutes on high, stirring as needed. add 2 T chicken broth, 1 t thyme, ½ t kosher salt and a pinch of pepper. continue cooking […]

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