Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading
Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! Continue reading
Pineapple relish is incredibly versatile and easy to prepare. Try this relish as an alternative to cranberry sauce with your holiday dinner – it pairs wonderfully with meats, adds lovely color, and Continue reading
Honey Garlic Chicken requires only a few minutes of prep time and, while baking, will make your kitchen smell fantastic! Bon Appetit!
Ingredients (Serves 4 – 6)
1 chicken, cut into 8 pieces Continue reading
Half-pint, a kindergarten graduate, can mix up a batch of these peanut butter cookies without help. What fun! With only Continue reading
Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading
The under-five-feet-tall set in my family (my kiddos and my sister’s kiddos) are pretty much living in the swimming pool these days. That’s awesome – water and summer sun are great for children and gardens alike! But swimming makes children hungry. Really, really hungry!
This super fast recipe is Continue reading
Ivan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!
Ingredients (Makes about 2 cups of jam) Continue reading
Are you looking for an easy way to jazz up your weekday lunch?
All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.
You can Continue reading
So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!
What about Dutch Babies? The pancakes, not the people. 🙂
As I started Continue reading
This tasty weeknight supper is easy enough for children to prepare, and they’ll feel proud to serve the family! Cheesy Tuna Casserole is not a “from scratch” recipe, but then, not every meal needs to be. By starting with an ingredient familiar to children everywhere – boxed shells and cheese – you’re more likely to have cooperation from even the fussiest of pint-size diners. The added vegetables and protein aren’t so… suspicious… when the noodles and cheese are already a sure hit.
As long as an adult handles the boiling water and oven transfer, the kids can do the rest. Sit back and let them cook you dinner for a change!
Ingredients (Serves 6; recipe can be easily cut in half) Continue reading
Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading
Mac ‘n Cheese is the ultimate Midwestern American comfort food. If you’ve been following Crowded Earth Kitchen for a while, you know that we have a big old foodie crush on Paris… but not even Paris does Mac ‘n Cheese as well as the American Midwest. We’ve been experimenting with recipes for Ultimate Mac ‘n Cheese for a while, working to create a recipe that just simply doesn’t need to be improved any further. This is it. Enjoy!
1 1/2 cups chicken stock
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup light cottage cheese
1/4 cup light sour cream
1/2 teaspoon sweet curry powder
1/4 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 pound box of medium shells or macaroni noodles
Step 1) Pour chicken stock into a large saute pan and boil for 10 minutes or until reduced until only about 1/2 cup of liquid remains. Remove from heat and allow to cool for a few minutes.
Step 2) Add shells or macaroni to a large pot of boiling water. Cook until al dente, or just a bit chewy – don’t overcook! Drain when al dente is reached.
Step 3) While pasta is cooking, add mild cheddar, Monterey Jack, and sharp cheddar cheeses to the saute pan with the reduced chicken stock. Heat on a low setting, stirring constantly, until cheese is melted.
Step 4) After shells or macaroni are cooked and drained, add the cottage cheese, sour cream, and curry powder to the melted cheese mixture. Stir over low heat until thoroughly blended.
Step 5) Combine the cooked, drained noodles and the cheese mixture. Stir until noodles are evenly coated, and transfer the mixture to a greased deep dish pie plate or casserole dish. Sprinkle with shredded Parmesan cheese and freshly ground black pepper.
Step 6) Cover with foil and bake your Ultimate Mac ‘n Cheese in a preheated 325 degree oven for 30 minutes. Serve immediately with a fresh green salad.