Workplace Wellness

Recipes

...in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. . . Cook a good quantity of beans. Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week. Toast sunflower or pumpkin seeds. Use in salads or as a snack. Make...... Read more »

Give the Gift of Good Cooking

...Seasonal Recipe Collection   A searchable collection of 1000+ recipes at your fingertips 24/7 How to be well-stocked so that cooking is more fun and frankly, realistic Weekly newsletters with ideas and recipes for every day meals More creative and adaptable than meal plans The Seasonal Recipe Collection is organized by vegetable and you can scan dozens of recipes for each vegetable at a glance! The ad-free site is intuitive and easy to use!   Thank you! Enter Gift Details...... Read more »

How to Set Yourself up for Success: Tricks, Favorite Dishes, and Pantry Stocking for Everyday Cooking

Are you busy but would you like to cook more often? With fresh ingredients? Do you need tricks/techniques, systems and ideas to make cooking more often, doable and even fun? This class will focus on handy tricks/techniques; delicious recipe (templates) that can be adapted to suit your taste; pantry/organization tips and generally how to set yourself up for success as a busy person/parent to cook with fresh ingredients and pantry staples as often as possible. Class will include a full...... Read more »

SAIF Cooking Workshops Feedback Form

This form is currently undergoing maintenance. Please try again later....... Read more »

Pantry Recipes

Minestrone Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their...... Read more »

Genius Recipe

...by its simplicity. 1 ¼ cups dried black beans, soaked (or 3 cups of cooked black beans in their cooking liquid, see headnote) 6 cloves garlic, peeled 1/2 medium onion, peeled and cut in half 2 tsp dried crumbled dried sage or chopped, fresh sage 6 3/4-inch thick slices good bread, toasted Salt to taste Freshly ground black pepper 6 tablespoons basil pesto 2 tablespoons extra virgin olive oil Drain the beans and place in a soup pot along with...... Read more »

Good Soup on the Fly

....) 2 medium potatoes, diced fairly small (for quick cooking) 1 cup celery root, diced 1 cup cooked beans (white, pinto, cranberry, chickpeas. . .) 1 cup bean cooking broth 2 cups roasted winter squash, diced (or use raw if that’s what you have and add it when you add the potatoes) 2 – 2 1/2 cups veggie bouillon broth or water or chicken stock (use more or less depending on how thick/thin you want your soup, you can always...... Read more »

Change

...put 'em to work!:) So I’ve tried to tackle a big subject in these few muddled paragraphs and I would love to hear your thoughts on how you find a balance between cooking and all your other interests, demands, needs, etc. And I’m curious whether you would like to spend more time cooking, less time, would like to cook differently, more simply, more creatively. . . Happy New Year and happy cooking and thanks for reading. Katherine P.S. In case...... Read more »

Using Prepared Pantry Items in Everyday Meals

...(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bouillon, roasted tomatoes) Zucchini Rice Fritters (cooked rice) Zuppa Bastarda (Black Beans over Pesto Bruschetta) (cooked beans, pesto)  ...... Read more »

Pasta Carbonara, a Spring Template (Many Green Things are Delicious Added to this Classic)

...wilted from the heat of the finished dish. I loved this version, my 12-year-old not quite so much! Oh well!   Alternatively you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind or tender pea shoots. The silky sauce that defines carbonara is such a nice...... Read more »

Home

...ideas really help us to eat all our CSA vegetables. For example, the simple idea of sauteeing kholrabi in (vegan) butter and dressing with lemon juice was just fantastic.”   – Devra   I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection that will help you get creative and comfortable cooking on the fly. Learn More   – Katherine Deumling, founder of Cook...... Read more »

CSA

Why Not? Add a Spoonful . . .

...beans. There are lots of recipes online to make your own Harissa and my favorite store-bought brand is Mustapha’s. Why not? has become my new teaching refrain as well. It of course goes hand in hand with the cook-with-what-you-have approach of substituting and adapting on the fly and is a catchy enough reminder to not be bound word for word to recipes and thus make cooking more fun, less stressful and more satisfying. I’ve had a couple of successes with...... Read more »

Why Do You Cook?

I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks face daily. But since my goal in life is to have cooking be a regular, rewarding, fun and creative part of people’s lives, I think a better question to you, all of you, might be why DO you cook? It’s a similar shift my brother has applied to his study of home energy use. People always study...... Read more »

Tasting (Spoons)

The centerpiece of all my cooking classes If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each class. Tasting as you go is one of the joys and necessities (I believe) of cooking, especially if you’re not exactly following a recipe and working with what you have. Frankly, it’s the...... Read more »

What if the Leftovers were so Good you Couldn't Wait to Eat them Again and Again?

  Before I forget: I’m teaching a Cooking Class on December 11th. Come make cherry pie, beautiful winter salads and bright sauces that make everything better and will balance out all the heavy holiday fare! It will be a fun, festive and delicious evening. 2 spots left!   Would it be worth slowly cooking something, like this Chickpea (Chorizo) Chili, for a couple of hours? Or maybe you folks with Instant Pots can adapt this, but it’s pretty hands off...... Read more »

Green Garlic, Butter, and Parmesan

. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote about green garlic here a few weeks go and in fact I do every spring. There’s something about those sweet, fresh, flexible, immature garlic stalks that makes cooking so fun this time of year. It’s the third wet, cold spring...... Read more »

Too Much To Say & Two Recipes

...changed his recipe for Tomato Paella just a bit by omitting the oven step and just do the whole thing on the stove top. Works perfectly and avoids heating up the kitchen on a summer night (not that we’ve had much heat to begin with!) And I imagine you could add a handful of shrimp and/or clams during the last few minutes of cooking, cover the pan, and steam those, for a slightly more authentic paella. Happy Cooking and Eating!...... Read more »

Why I Cook. Part I.

I now have a professional excuse to read food blogs (more on that later). A post by Michael Ruhlman last week about why people cook, or do not cook has kept me ruminating this week. And then Culinate.com featured a piece about eating-in and solicited comments from readers about memorable experiences of staying home and cooking instead of opting for take-out or going out to eat. I can think of dozens of reasons why I cook but I think the...... Read more »

The Comfort of Good Food - Lentil Soup and Carrot Cake

After a recent weekend of teaching classes and non-stop planning, cooking, and shopping in preparation therefor, I found myself completely uninspired on the cooking front. Maybe it was the let down of completing a big project and the need for my mind to take a break. . . luckily it only lasted a few days. And luckily a neighbor stopped by with Madhur Jaffrey’s tome World Vegetarian during the middle of my slump. A quick side note about neighbors. As...... Read more »

Home

                I love vegetables! I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection. Get creative and comfortable cooking on the fly with 750+ recipes, tips and ideas in this one-stop “recipe” shop! Subscribe to the Seasonal Recipe Collection! Cook more and eat well! “I don’t know what I would do without access to your recipes and...... Read more »

Winter Squash, Chickpeas, Lemongrass & Coconut Milk

...for the past year and this may have been the best one yet! Happy Cooking! P.S. There are sill spots available in the Winter/Spring Cooking Class at Luscher Farm on March 16th. We’d love to have you! Chickpeas, squash, lemon grass and coconut milk–a pretty winning combination when slowly cooked with cardamom and turmeric. Chickpeas with Winter Squash, Lemongrass & Coconut Milk –slightly adapted from Tender by Nigel Slater If you don’t have whole cardamom pods you can use 1/4...... Read more »

So Many Vegetables: Salad Template + Blackberry Slump

  It’s the time of year where the joy of abundance meets occasional panic. Will I get to it before it goes bad?! Can I find new ways of enjoying it in the moment and preserving it for the future? . . . in particular as my teenage son’s tastes change and he dislikes vegetables he used to love . . . Maybe this will be the year he starts liking raw tomatoes!   Are you cooking more these days?...... Read more »

Silver Linings and a One-Pot Dinner

...wasn’t really a pilaf but somehow the idea of cooking rice or other grains or a combination of rice and beans with aromatics and veggies or meat with just enough liquid to cook it all seems rather clever. So I’m going to try this with barley and quinoa and other kinds of rice and with different veggies, spices and herbs . . . And I’d love it if you experimented with this idea/method and reported back what you discover. Or...... Read more »

Recipes

related image

…in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. . . Cook a good quantity of beans. Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week. Toast sunflower or pumpkin seeds. Use in salads or as a snack. Make…

Give the Gift of Good Cooking

related image

…Seasonal Recipe Collection   A searchable collection of 1000+ recipes at your fingertips 24/7 How to be well-stocked so that cooking is more fun and frankly, realistic Weekly newsletters with ideas and recipes for every day meals More creative and adaptable than meal plans The Seasonal Recipe Collection is organized by vegetable and you can scan dozens of recipes for each vegetable at a glance! The ad-free site is intuitive and easy to use!   Thank you! Enter Gift Details…

How to Set Yourself up for Success: Tricks, Favorite Dishes, and Pantry Stocking for Everyday Cooking

related image

Are you busy but would you like to cook more often? With fresh ingredients? Do you need tricks/techniques, systems and ideas to make cooking more often, doable and even fun? This class will focus on handy tricks/techniques; delicious recipe (templates) that can be adapted to suit your taste; pantry/organization tips and generally how to set yourself up for success as a busy person/parent to cook with fresh ingredients and pantry staples as often as possible. Class will include a full…

Pantry Recipes

related image

Minestrone Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their…

Genius Recipe

related image

…by its simplicity. 1 ¼ cups dried black beans, soaked (or 3 cups of cooked black beans in their cooking liquid, see headnote) 6 cloves garlic, peeled 1/2 medium onion, peeled and cut in half 2 tsp dried crumbled dried sage or chopped, fresh sage 6 3/4-inch thick slices good bread, toasted Salt to taste Freshly ground black pepper 6 tablespoons basil pesto 2 tablespoons extra virgin olive oil Drain the beans and place in a soup pot along with…

Good Soup on the Fly

related image

….) 2 medium potatoes, diced fairly small (for quick cooking) 1 cup celery root, diced 1 cup cooked beans (white, pinto, cranberry, chickpeas. . .) 1 cup bean cooking broth 2 cups roasted winter squash, diced (or use raw if that’s what you have and add it when you add the potatoes) 2 – 2 1/2 cups veggie bouillon broth or water or chicken stock (use more or less depending on how thick/thin you want your soup, you can always…

Change

related image

…put ’em to work!:) So I’ve tried to tackle a big subject in these few muddled paragraphs and I would love to hear your thoughts on how you find a balance between cooking and all your other interests, demands, needs, etc. And I’m curious whether you would like to spend more time cooking, less time, would like to cook differently, more simply, more creatively. . . Happy New Year and happy cooking and thanks for reading. Katherine P.S. In case…

Using Prepared Pantry Items in Everyday Meals

related image

…(harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup (roasted tomatoes, cooked beans) Tomato, Chard & Peanut Stew (roasted tomatoes) Very Green Risotto (chicken stock or veggie bouillon) White Beans, Roasted Tomatoes, Spicy Sausage (cooked beans, veggie bouillon, roasted tomatoes) Zucchini Rice Fritters (cooked rice) Zuppa Bastarda (Black Beans over Pesto Bruschetta) (cooked beans, pesto)  …

Pasta Carbonara, a Spring Template (Many Green Things are Delicious Added to this Classic)

related image

…wilted from the heat of the finished dish. I loved this version, my 12-year-old not quite so much! Oh well!   Alternatively you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind or tender pea shoots. The silky sauce that defines carbonara is such a nice…

Home

related image
…ideas really help us to eat all our CSA vegetables. For example, the simple idea of sauteeing kholrabi in (vegan) butter and dressing with lemon juice was just fantastic.”   – Devra   I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection that will help you get creative and comfortable cooking on the fly. Learn More   – Katherine Deumling, founder of Cook…

Why Not? Add a Spoonful . . .

related image

beans. There are lots of recipes online to make your own Harissa and my favorite store-bought brand is Mustapha’s. Why not? has become my new teaching refrain as well. It of course goes hand in hand with the cook-with-what-you-have approach of substituting and adapting on the fly and is a catchy enough reminder to not be bound word for word to recipes and thus make cooking more fun, less stressful and more satisfying. I’ve had a couple of successes with…

Why Do You Cook?

related image

I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks face daily. But since my goal in life is to have cooking be a regular, rewarding, fun and creative part of people’s lives, I think a better question to you, all of you, might be why DO you cook? It’s a similar shift my brother has applied to his study of home energy use. People always study…

Tasting (Spoons)

related image

The centerpiece of all my cooking classes If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each class. Tasting as you go is one of the joys and necessities (I believe) of cooking, especially if you’re not exactly following a recipe and working with what you have. Frankly, it’s the…

What if the Leftovers were so Good you Couldn’t Wait to Eat them Again and Again?

related image

  Before I forget: I’m teaching a Cooking Class on December 11th. Come make cherry pie, beautiful winter salads and bright sauces that make everything better and will balance out all the heavy holiday fare! It will be a fun, festive and delicious evening. 2 spots left!   Would it be worth slowly cooking something, like this Chickpea (Chorizo) Chili, for a couple of hours? Or maybe you folks with Instant Pots can adapt this, but it’s pretty hands off…

Green Garlic, Butter, and Parmesan

related image

. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote about green garlic here a few weeks go and in fact I do every spring. There’s something about those sweet, fresh, flexible, immature garlic stalks that makes cooking so fun this time of year. It’s the third wet, cold spring…

Too Much To Say & Two Recipes

related image

…changed his recipe for Tomato Paella just a bit by omitting the oven step and just do the whole thing on the stove top. Works perfectly and avoids heating up the kitchen on a summer night (not that we’ve had much heat to begin with!) And I imagine you could add a handful of shrimp and/or clams during the last few minutes of cooking, cover the pan, and steam those, for a slightly more authentic paella. Happy Cooking and Eating!…

Why I Cook. Part I.

related image

I now have a professional excuse to read food blogs (more on that later). A post by Michael Ruhlman last week about why people cook, or do not cook has kept me ruminating this week. And then Culinate.com featured a piece about eating-in and solicited comments from readers about memorable experiences of staying home and cooking instead of opting for take-out or going out to eat. I can think of dozens of reasons why I cook but I think the…

The Comfort of Good Food – Lentil Soup and Carrot Cake

related image

After a recent weekend of teaching classes and non-stop planning, cooking, and shopping in preparation therefor, I found myself completely uninspired on the cooking front. Maybe it was the let down of completing a big project and the need for my mind to take a break. . . luckily it only lasted a few days. And luckily a neighbor stopped by with Madhur Jaffrey’s tome World Vegetarian during the middle of my slump. A quick side note about neighbors. As…

Home

related image

                I love vegetables! I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection. Get creative and comfortable cooking on the fly with 750+ recipes, tips and ideas in this one-stop “recipe” shop! Subscribe to the Seasonal Recipe Collection! Cook more and eat well! “I don’t know what I would do without access to your recipes and…

Winter Squash, Chickpeas, Lemongrass & Coconut Milk

related image

…for the past year and this may have been the best one yet! Happy Cooking! P.S. There are sill spots available in the Winter/Spring Cooking Class at Luscher Farm on March 16th. We’d love to have you! Chickpeas, squash, lemon grass and coconut milk–a pretty winning combination when slowly cooked with cardamom and turmeric. Chickpeas with Winter Squash, Lemongrass & Coconut Milk –slightly adapted from Tender by Nigel Slater If you don’t have whole cardamom pods you can use 1/4…

So Many Vegetables: Salad Template + Blackberry Slump

related image

  It’s the time of year where the joy of abundance meets occasional panic. Will I get to it before it goes bad?! Can I find new ways of enjoying it in the moment and preserving it for the future? . . . in particular as my teenage son’s tastes change and he dislikes vegetables he used to love . . . Maybe this will be the year he starts liking raw tomatoes!   Are you cooking more these days?…

Silver Linings and a One-Pot Dinner

related image

…wasn’t really a pilaf but somehow the idea of cooking rice or other grains or a combination of rice and beans with aromatics and veggies or meat with just enough liquid to cook it all seems rather clever. So I’m going to try this with barley and quinoa and other kinds of rice and with different veggies, spices and herbs . . . And I’d love it if you experimented with this idea/method and reported back what you discover. Or…