As we embark on the journey of remodeling, or rather, installing a kitchen in our new-to-us 200 year old colonial, we are living with a temporary kitchen which is not as well appointed as our previous one. The main tools are: an electronic hot plate, a Blendtec, a food processor, a Crock Pot and an electric tea kettle. Still in boxes are a bread machine, mini doughnut maker and a waffle maker. Hopefully a convection toaster oven will appear on our doorstep before fall hits so we can have some baked treats, but for now these are our tools.
Because our kitchen is so much more simplified, our meals have also been simplified and many dishes are composed of 3-5 main ingredients plus spices or add ins to change the dish’s personality avoiding tedium. I am calling this new series of recipes “3 Ingredient Dishes” and it is l a reflection of this phase of life where dishes are simplified. One change you will note is that we are embracing quinoa a bit as well as white potatoes (not sweet potatoes because Baby-Foodie is intolerant), so some recipes are more paleo-ish. Many of the dishes will also be dorm-friendly as well as budget-friendly while always being corn, gluten, dairy, soy and walnut-free.
Heres is a preview of dishes to come…
• Creamed Spinach Potatoes
• Anchovie-Flavored Mushrooms & Carrots
• Gingery Carrot Quinoa with Potatoes
Have fun with the recipes and their variations and please leave a comment on what you think.