To get a close-to-vacuum seal on food in a zip lock bag for marinating or freezing, place the bag with the seal open in a bowl of water. The pressure from the water will push the air out of the bag and you can seal it.
If you don’t typically go through a whole loaf of bread before it gets stale, try keeping the loaf in the freezer. Sandwiches made with frozen bread stand up better to spreading on toppings and will thaw by lunch. – Cook’s Illustrated magazine, Number 157
Apple Sauce – To enhance the flavor of homemade apple sauce, boil the reserved apple peels and cores in 1 cup of water in a small saucepan over medium-high heat until boiling. Reduce to medium heat, cover, and cook, until mixture is deep in color and cores have broken down, about 15 minutes. – Cook’s Illustrated magazine, Number 154
The one post where we actually won’t cut straight to the point.
Hey there! Welcome to Kitchen and Workshop. This blog was dreamed up after trying some slightly exaggerated humongous number of recipes found on Pinterest and quickly getting tired of scrolling through 13 paragraphs of personal stories before getting to the actual recipe (bless the jump to recipe feature).
So while the rest of the posts you will find on this site will keep it straight to the point, allow me one post to introduce ourselves.
We’re the Tumeys (well soon to be – just a couple of months away from our big day)! He’s Evan, I’m Jannah, and we are enjoying life in Michigan’s Upper Peninsula. Most of our time in the house is spent in the kitchen and we are always trying to find new recipes to try. Evan also enjoys wine-making, cider-making, and working in his workshop. We try to eat pretty healthy but don’t worry, cheat meals and sweet-tooth cravings will still be a big part of our recipe list.
Prep Time: 20 min Cook Time: 55 min Total time: 1 hr 15 min
3 cups cubed butternut squash (1/2 average size squash)
1 Tbsp olive oil
salt & pepper
1 15-oz can black beans (drained)
1/2 tsp ground cumin
1 Tbsp olive oil
3 cloves garlic, minced
1 15-oz can tomato sauce
1 chipotle pepper in adobo sauce (plus extra sauce if you want more heat/smokiness)
1/2 cup vegetable broth
Salt & pepper
1-2 Tbsp maple syrup
Red onion, diced
Preheat oven to 400 °F.
Add cubed butternut squash to a baking sheet, lined with aluminum foil, and drizzle with olive oil, salt and pepper. Toss to combine.
Bake for 15-20 minutes or until squash is fork tender. Set aside. Reduce oven heat to 350°.
In the meantime, prepare sauce. Heat large skillet over medium heat. Add oil and garlic once hot. Cook stirring frequently, until soft and slightly browned.
Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if wanted), and vegetable broth. Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to reduce splattering).
Transfer sauce to a blender and blend until completely smooth. Taste and adjust as necessary. Add more adobo sauce for heat, maple syrup for sweetness. Set aside.
Place the same skillet used earlier over medium heat and add black beans. Season with salt, pepper, cumin and stir.
Once bubbling, remove from heat and add roasted squash and 1/4 cup of the sauce. Stir to coat. Taste and adjust seasonings as needed. Set aside.
Pour a bit of sauce into the bottom of a 9×13 inch baking dish. Spread to coat.
Take a tortilla, and lay it down in the dish. fill with generous amount of filling, then roll up tortilla. Place seam side down at one end of the dish. Continue with remaining tortillas and filling. Pour remaining sauce over the top of the tortillas, spreading it into the cracks.
Bake at 350° for 15-20 minutes or until warmed through. Top with desired toppings and serve.
24 oz broccoli florets (1-2 heads cut into florets)
Dried parsley (garnish)
Preheat oven to 400°F. Spray a large baking sheet with nonstick spray or oil.
In a small bowl, whisk together 2 Tbsp olive oil, honey, brown sugar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper. Set aside.
Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 Tbsp olive oil and season with salt and pepper, to taste. Add chicken in a single layer, and brush each chicken breast with honey mixture.
Place into oven and roast until chicken is completely cooked through, reaching an internal temperature of 165°, about 25-30 minutes. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
Tips & Tricks:
If you are able to coat each chicken breast with the honey garlic mixture and still have some leftover, I save that extra until I add the broccoli to the sheet pan then drizzle it over.
I recommend using a Bluetooth meat thermometer inserted into the center of a chicken breast so you can be certain your chicken is cooked through. If you have larger chicken breasts it will help you adjust your cooking time and when you should add the broccoli.
Prep Time: 15 min Cook Time: 50 min Total Time: 1 hour, 5 min
1 package refrigerator pie dough
1 Tbsp butter
1 leek, thinly sliced, white and light green parts only
1 (15 oz) can artichoke quarters, drained and chopped
1 1/2 cups fresh spinach
1/2 tsp salt
1 1/4 cup milk of choice
1/2 tsp ground mustard
1/2 tsp ground nutmeg
2 oz goat cheese
Preheat oven to 375°F.
Roll out the pie dough and line a 9-inch pie pan with the dough, then place back in fridge to keep chilled.
Melt butter in a skillet over medium heat. Add the leeks and cook until softened, about 5 minutes, stirring often to avoid burning. Add the artichoke hearts to the pan and cook another 2 minutes. Stir in the spinach, season with salt and pepper, and remove from the heat. Stir so spinach will wilt when mixed with the warm vegetables. Set aside to cool.
Whisk the eggs and milk with the mustard and nutmeg. Pull the pie tin from the fridge and fill with the cooked vegetables. Top with half of the goat cheese (torn into small bits). Pour the egg mixture over the vegetables and top with remaining goat cheese.
Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest 10 minutes. Serve warm or at room temperature.
Tips & Tricks:
The ingredients I purchased from the store set me up perfectly for making two quiches (two pie crusts in a package, 4 oz goat cheese, eggs are easier to get in a dozen….). This recipe will only feed about 4 realistically so if you are making it for a special occasion, I recommend going double.
I chopped my artichoke hearts but the original recipe only called for quartering them.
I like to roughly tear my spinach before mixing it into a recipe, sometimes the leaves are still quite big even after wilting if you don’t buy baby spinach.
This recipe reheats ok but not great. It will help if you don’t put it in the fridge still warm but try to finish it for the meal you make it for.
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min
For the Roasted Tomatoes:
3 Tbsp EVOO
4 cups cherry tomatoes
For the Chickpeas:
1 (15 oz) can chickpeas
2 Tbsp EVOO
Salt, pepper, & paprika
For the Risotto:
1 Tbsp EVOO
1/2 large yellow onion, diced
3 cloves garlic, minced
1 1/2 cup arborio rice (or basmati rice)
3 1/2 cups stock (use 6-7 cups for stove-top option*)
1 Tbsp lemon juice
3 Tbsp Parmesan
1/2 cup pesto
3 cups baby spinach
For the roasted tomatoes and chickpeas:
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet. Toss with EVOO and spread out in a single layer.
Roast for 10 minutes while preparing chickpeas. Toss chickpeas with olive oil, salt, pepper, and paprika.
After tomatoes have been in the oven 10 minutes, remove the tray and make space for chickpeas. Place chickpeas in a single layer and roast for another 15 minutes.
For the Risotto – Instant Pot/Pressure Cooker Method:
Set Instant Pot to sauté. Add EVOO and sauté onions for a few minutes until softened and translucent. Add the garlic, cooking for 30 seconds. Stir in the rice, toast for one minute then add the stock and stir. Cover and select manual setting. Cook at high pressure for six minutes.
At the end of cooking, quick release the pressure and stir in pesto, lemon juice, and Parmesan. Stir in the spinach and let it wilt. Stir again, season to adjust. Add more stock if necessary, it should be creamy. Top with roasted tomatoes and chickpeas.
For the Risotto – Stove-top Method:
Pour stock into a sauce pan and bring to a gentle shimmer, reduce heat to low, and cover with a lid.
Heat EVOO over medium heat in a wide, heavy skillet or pot. Add onion and sauté until soft and translucent. Add garlic and cook 30 seconds.
Stir in rice and cook for a minute to toast. Deglaze pan with a ladle of stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits.
Begin adding the hot stock, about 1/2 cup at a time. Cook, stirring often, until until almost all stock is absorbed, then add next spoonful of stock, about 15-20 minutes.
Stir in pesto, lemon juice, Parmesan. Stir in spinach and allow it to wilt. Season to adjust.
Serve immediately topped with tomatoes and chickpeas.
Tips & Tricks:
When I have made this recipe, I have only used the Instant Pot.