LilBiker » Food

Boulder Farmer’s Market

Jason — Tue, 30 Aug 2011 05:44:12 +0000

I love the farmer’s market. In the years since we moved to Boulder it has become one of my favorite things. In April it shows up letting me know that we are that much closer to summer.

Multicolored Beets

Baskets O Plenty

Throughout the summer we try to grab dinner at the Wednesday night market and hang out in the park. It’s a good way to break up the week and relax with the kids.

Bundles of Carrots

Jar of Cherry Tomatoes

Eventually berries turn to peaches and then to squash and then it’s October and the farmer’s market is no more and I wait through the winter for it to return.

Veins Of Green

Red and Green Tomatoes

Heather’s Macaroni and Cheese

Jason — Tue, 19 Oct 2010 05:36:05 +0000

It’s fall in Colorado again. The days are getting shorter and taking my precious sunlight with them. The aspens all over have been turning for the last month or so and while I’ve got photos of them I still haven’t processed them. So in lieu of that here is another food post.

With the temperature coming down we stop grilling so much and I start craving some good old comfort food. One of my favorites is Heather’s Macaroni and Cheese.

Ingredients

Besides being yummy this is super easy to make. Basically, after cooking up the noodles, you just mix everything together and bake it for half an hour. The way we make it is pretty basic because then not only we eat it but the kids will eat it too but when the kids were not around we made it with chipotle peppers in adobo sauce minced and it added a nice kick.

Family Dinner

Heather’s Macaroni and Cheese:
2 ½ cups Elbow Macaroni, slightly undercooked
1 Egg lightly beaten
2 cups (16 oz.) Cottage Cheese
1 cup (8 oz.) Sour Cream or Plain Yogurt
1 tsp. dried Oregano
1 tsp. dried Basil
¼ tsp. Celery Seed
¼ tsp. Onion Granuals
¼ tsp. Garlic Granuals
Salt and Pepper to taste
4 cups shredded Cheese divided (Cheddar + any of the following to make a total of 4 cups: Monterey Jack, Swiss, Mozzerella, and Parmesean)
Paprika and dried Parsley for garnish

Combine cottage cheese, sour cream, egg, herbs, and spices along with half of the shredded cheese. Add cooked macaroni and mix well. Poor into a greesed 9×13” pan top with remaining shredded cheese then sprinkle with paprika and parsley. At this point you can either freeze the casserole or bake in a 350º oven for 45 minutes. (When baking a frozen casserole do not preheat oven, cover with foil, then remove foil for an additional 15 minutes to the baking time.)

Tasty additions: 1-2 chipotle peppers in adobo sauce minced.

Heather’s Curried Chicken Salad

Jason — Fri, 23 Jul 2010 05:31:37 +0000

Some explanation before I get started with this uncommon post. Last month I had the honor of dropping in on a photography workshop for food bloggers, Food and Light, put on by my good friend Jen Yu as well as Diane Cu and Todd Porter from WhiteOnRiceCouple.com and Helen Dujardin from Tartelette. All wonderful people who take beautiful photographs of, among other things, food. So, in honor ( or maybe fallout ) of that I present you with Heather’s chicken salad. We love to make a bit of extra grilled chicken in the summer and use the leftovers to make this salad.

After the chicken has cooled, chop it into bite-size cubes.

Cut some grapes in half, K helped us out for this one.

Mix the grapes with chopped green onion and chopped celery.

The dressing is something that Heather found on epicurious.com for their Curried Chicken Salad.

Curry, Ginger, Salt and Pepper

Finally, mix the chicken and dressing in with the grapes and chill. Heather and I enjoy it alone, in a tortilla, or on crackers for dinner on hot summer nights.

Heather’s Curried Chicken Salad
Salad
4-5 cups diced chicken
1/4 cup sliced green onion
2-3 cups red grapes sliced in half
1-3 stalks celery diced

Dressing from Epicurious.com
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper