Ingredients
Method
- Prep all ingredients
- In a large bowl, whisk together lemon juice, oil and mustard, and season with salt and pepper.
- Add beans, onion and olives. Toss to combine
What’s the big deal with cast iron pots and things? Keep reading and I’ll tell you all about it.
Hello, again, Dear Readers:
It’s been a minute. Since my last post, we’ve had freezing winter weather but no snow, James has been sick with a throat bug and fever, (I didn’t get sick, thank heavens) plus there have been some other things going on that I won’t bother y’all with. Note that the formatting is a bit wonky today, and I can’t seem to get it back to good, so I give up.
Thankfully, social media being what it is, my Instagram feed was loaded with “winter tips” that we took to heart. But the socks on the windshield wipers (to keep them from freezing onto the glass) were met with a skeptical smile. Why socks? We don’t have pool noodles lying around. Suffice to say blogging fell behind again. Getting ready for this year’s big freeze took a lot out of us, but now we’re having an early “spring” week, complete with rain and temps above 75F. Next week we’re looking at 80F in the absence of another cold front.
There is the matter of Sam the Mastador, who has been here nearly two years:
He’s guilty of multiple occurrences of all these crimes. (Made with Canva.)
He migrated over when a relative couldn’t handle him anymore once he hit 50 pounds, and now he’s about 80. If Sam were human he would have been arrested, tried and convicted multiple times over. I still have to share my dinner with this beast:
Doesn’t matter what it is, he wants some, until he doesn’t.
So, life is just something new every day at the Casa de Rurale.
Knife Sharpening Updates
After publishing the last post, I sharpened another one of my years-old Target-bought knives to cut tomatoes. This was a smaller knife, about 8 inches long with a full blade. I was able to cut them into perfectly small dice for some Friday night tacos.
Aunt Ruth also realized that it was time for a knife sharpener, so she’s shopping for one for her own kitchen. Glad I could help with that.
If you haven’t started sharpening your knives yet, now’s a good time to start.
More Foodie Gifts
Once again, I’m piggy-backing on my Gifts For Foodies blog. Because I thought cast iron cookware was a good topic, I decided to roll with it. So did Aunt Ruth, who wrote back that she owns two cast iron pieces. One, she says, “makes the best corn bread you can imagine.” Plus, it cooks everything perfectly, she says, and frying is also best in cast iron.
I know Aunt Ruth is right, because James likes his cornbread in cast iron, too. Somewhere, we have one of those cornbread-specific pans that was gifted to us a few years ago, similar to this one.
This picture is just for illustration. (Source: Amazon.)
I haven’t tried the gluten-free/vegan cornbread from Erin McKenna’s first book in cast iron—yet. But It’s still one of my favorite recipes and I still make it occasionally. Yes, James turns his nose up at it, too.
Heart Shaped (Enameled) Cast Iron
I did manage to get my paws on one of the 2-quart heart-shaped enamel cast iron pots in a recent Aldi Finds drop:
Isn’t it GORGEOUS???
We got there right when the store opened so I was able to easily get one. As always, James does not understand.
So clean and new.
On my last trip there over the weekend, there were two pink ones on the shelf, plus the mini ones. But I have always wanted a red one, so that’s what I bought. Plus, I don’t like pink.
This pot is rather heavy, too.
Finally, I have my own. Note: hand wash only.
If you’re not familiar with this culinary confection, it’s a dupe of Le Creuset’s Traditional Heart Cocotte that runs $230 but sells for $161 right now. That’s because Valentine’s Day is coming up. There are other versions available year-round on Amazon, but they’re way more than the $20 this Crofton model cost. Yes, I’ve already used it for a quick dinner using this recipe from Sara Moulton. For ours, I used cheddar cheese and some leftover cooked chicken, since that’s what I had handy. No complaints, but I did have to soak the pot because of all the melted cheese. . .don’t ask.
Disclosure that this is an AI-assisted post with some live Amazon affiliate links (like that one.)
Background on Cast Iron
Here’s where my BFF helps me out, and it’s also where today’s topic came from.
Cast iron pots and pans have a long history that dates to ancient China around the 5th century BC, when early forms of cast iron cookware were developed during the Zhou Dynasty. The technique spread westward over time, reaching Europe by the Middle Ages. In the 1700s, advancements in casting methods in England allowed cookware to be made thinner, smoother, and more consistent. Cast iron became popular because it was strong, held heat well, and could be produced at a lower cost than many other metals. These qualities made it useful in both home kitchens and large communal settings.
In the United States, cast iron cookware became widespread in the 18th and 19th centuries as foundries began mass-producing pots, pans, and Dutch ovens. Companies like Griswold and Wagner helped refine the craft, producing lighter, smoother pieces that are still prized today.
Cast iron was especially important in early American households because it worked well over open fires and wood stoves. Although its popularity declined with the rise of lighter, coated cookware in the mid-20th century, cast iron has seen a strong revival in recent decades due to its durability, cooking performance, and connection to traditional cooking methods.
Why Cast Iron’s Appeal Endures
Frequently, cast iron cookware is handed down from parents, grandparents, aunts and uncles, and others. But even with all that generational descending, cast iron still sells well new. Lodge is the top producer of cast iron cookware in the US, although there is a wide variety from multiple manufacturers available in stores and online.
Source: Amazon.com
So why is cast iron cookware such a desirable item by cooks and gourmets? There are several reasons.
Excellent Heat Retention
Cast iron holds heat very well, so it stays hot even when you add food. That helps with even cooking and maintaining temperature.
Versatile Cooking
You can use cast iron pots on:
- Stovetops—gas, electric, induction, but not glass top (keep reading)
- In the oven
- Over a campfire
This makes them great for braising, roasting, frying, baking, and simmering.
Durable and Long-Lasting
Cast iron cookware can last for generations if cared for properly. It is heavy and built to withstand high heat and daily use.
Naturally Non-Stick (When Seasoned)
With proper seasoning (a layer of baked-on oil), cast iron develops a natural non-stick surface that improves over time without synthetic coatings like Teflon.
Adds Iron to Your Food
Cooking in cast iron can increase the iron content of your food. This is especially beneficial for people with iron deficiency.
Great for Slow Cooking
Cast iron distributes heat slowly and evenly, making it ideal for soups, stews, and other long-simmering dishes.
Excellent Browning and Searing
Because it holds high heat so well, cast iron is ideal for searing meats and achieving rich browning and caramelization.
Cost-Effective Over Time
While some pieces can be pricey upfront, cast iron’s longevity makes it a good investment compared with cookware that wears out quickly.
Easy to Clean (With Regular Maintenance)
If you maintain the seasoning layer:
- Food releases easily
- Scrubbing is simple
- You don’t need harsh detergents
Eco-Friendly
Cast iron cookware doesn’t use synthetic non-stick coatings that wear off, flake off into your food, and eventually need replacement. Its long life means less waste.
Quick Care Tips:
It’s all about taking proper care of your cast iron to make it last your lifetime or longer. Lodge Cast Iron pieces are preseasoned, and they just need to be maintained to retain their regular non-stick capabilities.
- Dry thoroughly after washing
- Rub with a thin layer of oil to maintain seasoning
- Avoid soaking or using soap often (for seasoned pans)
But if you find yourself with a rusty, neglected piece of cast iron, don’t toss it. Lodge Cast Iron’s website has all kinds of information for caring for your cast iron as well as restoring a rusted-out piece. I’ve done it myself, it just takes a little time and patience, preferably on a cold day so you don’t feel bad turning on the oven to high heat.
A Variety Of Sizes And Types
Cast iron pieces come in a wide variety of sizes and types. Remember a few years ago when I made this tiny little chocolate cake for us? I used two small cast-iron Dutch ovens to make it.
Aren’t they cute?
I bought those little pots years ago at Bed, Bath and Beyond when it was a store, along with the two tiny cast iron frying pans.
You can toast a small amount of nuts in one of these. They fit in a toaster oven, too.
The plan was to use them in the countertop oven for baked eggs and other similar applications, but not so much on the stovetop. I saw Ina Garten, The Barefoot Contessa make these skillet brownies in them once, and bought them whenever I found them just for that reason. I don’t remember if I’ve ever used the skillets, but I don’t want to toss them out, either, because we can use them on the camp stove if there’s a power outage (or we need them for self-defense.)
Most people have a ten- or twelve-inch cast-iron pot, or maybe a set like I have with 8, 10, and 12-inch skillets. There are also double-burner grills and griddles to use on stove tops, outdoor grills or even campfires.
This one is from Sweden, but not IKEA. (Source: Amazon.com.)
And let’s face it—what kitchen couldn’t benefit from a piece like this?
Or this magnificent handmade heirloom piece:
Source: Amazon.com
And of course, this one looks good on the wall and while cooking:
Source: LodgeCastIron.com
Yes, Lodge makes that lovely Texas skillet, along with several other states in their American Road Trip series. (On my list of many things I need.) There’s no skillet for Louisiana, but that’s OK. Nobody’s ever heard of “Louisiana Toast.”
Warning: Cast Iron Is Not Good For Glass-Top Stoves
As good as cast iron is, there may be times when you might choose something else.
A few years ago, James bought a new stove and refrigerator for the house. The same Frigidaire model is still available. We both like using it, even though it’s been a learning curve. (The oven could sure use a cleaning.)
Once we plugged it in, we continued to use the cast iron skillet on the glass top until I discovered that we shouldn’t. Either I saw it in the owner’s manual or somewhere online. Immediately, I stopped using them and told James about this issue. His comment: “well, who decided that we shouldn’t use cast iron on this stove?” My response: “well, the manufacturer for one thing.” So begrudgingly, I put away the cast iron cookware, and we began using some of my stainless-steel pieces on the burners.
You can still use your cast iron pots, pans, and other pieces in the oven for cornbread and other things. Since a frittata is cooked partly on the stove top and partly in the oven. . .exercise extreme care here if you decide to use a cast iron skillet on the glass stove top. You can also transfer the frittata from a stainless-steel skillet into a cast iron skillet to put into the oven. Again, exercise extreme care here, because you have the potential for serious burns.
Best Cookware for Glass Top Stoves
What types of cookware work on glass stoves? I asked my BFF (ChatGPT) about that, too. This is what s/he told me.
Stainless Steel (Best Overall Choice)
Why it works:
- Smooth, flat bottoms protect the glass
- Lightweight compared to cast iron
- Heats evenly, especially tri-ply or multi-ply
Look for:
- Fully clad or tri-ply construction
- Flat, magnetic base if you also want induction compatibility
Aluminum (Hard-Anodized Is Best)
Why it works:
- Very lightweight
- Excellent heat conductivity
- Easy to control temperature
Caution:
- Avoid bare aluminum because it can leave marks
- Hard-anodized versions are more durable and glass-safe
Enameled Cast Iron (With Extreme Care)
Why it works:
- Smooth enamel bottom is safer than raw cast iron
- Provides similar heat retention benefits
Use carefully:
- Do not slide the pot or pan
- Avoid very large or heavy pieces, such as big Dutch ovens or larger skillets
- Place gently on the cooktop
Even though it feels strong, a glass topped stove does have a certain amount of delicacy to it. The last thing you want to do is risk damaging the top.
Carbon Steel (Smooth Bottom Only)
Why it works:
- Lighter than cast iron
- Heats quickly and evenly
- Can become naturally non-stick
Best for:
- Flat-bottom carbon steel pans
- Smaller to medium sizes
Ceramic-Coated Cookware
Why it works:
- Smooth, non-scratch surface
- Easy to clean
- Lightweight
Downside:
- Coating wears out faster than stainless steel
- Not ideal for very high heat
Cookware to Avoid Using On Glass Top Stoves
Raw Cast Iron
- It’s very heavy
- Rough bottoms scratch the glass top
- There is a high risk of damage
Copper (Unlined Bottoms)
- Can scratch the surface
- May leave residue or discoloration
Warped or Uneven Cookware
- Causes poor heat transfer
- Can crack the glass over time
Right now, I have a 12-inch square grill pan that I’m probably going to throw away or donate because the warped bottom makes it difficult to use on the very flat glass top. I did use it on the previous electric coil-burner stove, But still, it wobbled, so I was always concerned that it would move around or slide off onto the floor. Time to toss it.
Quick Buying Tips
- Always choose cookware with perfectly flat bottoms
- Lift cookware instead of sliding
- Match the pan size to burner size
- Avoid dragging anything across the surface
For everyday use on a glass top stove, stainless steel or hard-anodized aluminum is your safest and most reliable option. Enameled cast iron works if handled carefully, but raw cast iron is best avoided.
Additional: Pot Lid Warning For Glass Top Stoves
No matter what type of pot you use on a glass-topped stove, never, and I mean, NEVER put a hot pot lid flat on the glass stove top when you’re cooking. You could shatter the stove top completely.
The hot lid on the cold glass surface creates a strong vacuum that you can’t release. It’s like the suction cup you use to hang something in your bathroom shower stall or tub area. Unlike the rubber suction cup, there’s heat involved. If it happens, there’s no way to break that suction, and the glass top will shatter in the process from the heat expanding the cold glass. It’s not pretty, and a very expensive repair or replacement.
Thankfully, I read about this before it happened to us. James thought I was absurd until he realized I wasn’t kidding. If we do remove a pot lid and need to put it down, we put it on the stove’s edge. That way, the lid is not flush on the surface and there’s a space between the two. This leaves enough room for the lid’s heat to dissipate with no chance of a vacuum developing.
Nobody tells you this stuff. Thank heavens for the Internet.
The Cast Iron Bottom Line
If you’re in the market for some new cookware, cast iron may be just what you need. Depending on your stove, kitchen and cooking needs, cast iron is versatile and made for whatever you can toss in. They’re easy to use and maintain and will last for many years.
You can find a variety of different styles, types and price points to find the pieces that work best for your kitchen and your cooking. For instance, Amazon has its own brand of pre-seasoned cookware, including this set.
If you’ve bought some vintage pieces from an estate sale or thrift store, they’re easily cleaned and restored to a great usable condition. We’ve got quite a few pieces that are in need of attention, but just haven’t done them yet.
Coming Soon—Your Pantry Spring Cleaning
Another “spring cleaning/New Year’s” thing to do is tackle your pantry and overall food supply. Sure, there’s some canned soup in the pantry, but how old is it? Do you know where it is? Can you put your hands on something you need now, or will it take 45 minutes of unpacking to eventually find that item? Been there, done that, way too many times.
We faced this issue recently and pulled everything out of the small pantry.
The top half of the pantry after cleaning. Notice the foot of space at the top. Hoping that one day we can refurbish to use more of the space and keep it better organized and current.
We couldn’t close the door anymore because we’d put plastic milk crates in there to try and keep order. When we finished, we dragged two large black contractor bags outside to the garbage can for pickup. The door now closes.
Thank heavens the local parish (county) pickup has been outsourced to a company that uses garbage trucks with robotic pickup arms on the side of the vehicle. The human driver pulls up to the big green trash container that’s parked by the road. Then the robotic arm grabs it like an arcade claw machine, lifts it up over the top of the truck and dumps it into the back. Once emptied, the robotic arm sets down the can and they drive off. The driver goes up to the next container on the road and repeats the process. This machine can lift nearly any weight we put out there, so far. Otherwise, a person tasked with physically picking up that trash container that day would have been really struggling to lift everything.
That was some serious coin that went into the trash that day, folks. Not doing that again.
Long Term Food Storage For Emergencies
We bought those packaged foodstuffs with the best of intentions, especially after the big freeze in 2021 and Hurricane Ida. But many things were never used. They were “saved” for an emergency that never happened, and then way out of date for safe consumption. Donating to a food bank would have simply passed on the risk of food-borne illness and wasted their time.
If you’ve heard the term “emergency food” or “survival food,” well, that’s a related topic that I’m way overdue to talk about. BUT—we’ve sampled some new things recently. I’ll tell you all about it, soon as we finish the remainder that we have.
Meantime, give some thought to cleaning out your pantry while it’s still “winter,” even one shelf or a few old expired bags at a time. It’s one less thing you’ll need to do later, and you won’t be wondering where you put that soup you just bought.
Enjoy!
Happy New Year! Did Santa bring everything you wanted? Well, OK. . .it’s time to get yourself something. I have a suggestion—a new knife sharpener. Chances are, you need one. And even if you’ve got one built into a can opener, you know you want one. Today, I’m even including one of my longtime favorite recipes that, surprisingly, I’ve never posted before.
Ready For The Second Half Of The Decade?
It’s 2026, the second half of the 2020s, and we’re all hoping for a great new year. Well, we hope. . .I just keep looking for good in the world. Occasionally, I find some, long as I don’t watch the news too much. (BLAH! Blah, blah! BLAH BLAH BLAH!!)
James was on vacation for two weeks, and we’ve been going in all directions. I managed to get all the client’s work done on time, but I’m still working on making Trello my be-all and end-all of personal organization. I wonder if ChatGPT or Grok can help with that. (Note: AI was NOT used in today’s post! )
After I published my last post on foodie gifts, time got away from me again. I don’t know what “Fraffle Salt” is in the first picture, I just thought it was funny and left it there. I’ve already got a post planned and half-written on cast iron, but I’m saving that one for later.
The Holidays and His Vacation
James took two weeks off after Christmas, and we had plans to do lots of things. We did some of them. One of the things this past weekend at the Casa de Rurale was cleaning out the pantry and giving it a little re-org. That’s also a separate blog post and a whole other ball of wax. I’ve asked James to remodel the pantry like the ones I’ve found on Pinterest for better space utilization. However, we don’t seem to be on the same page with this idea. At least it’s clean now and we have measurements for the day we can get started.
What did he get me for Christmas? A cute, adorable neck massager with a fuzzy exterior that looks like an adorable grey cat. My neck has been hurting from keeping my nose to the grindstone, and he thought this would be ideal. It doesn’t have a built-in heater, but the furry fabric warms just fine. I got him a couple of useful things from Aldi’s Aisle of Shame, including a new pair of “hybrid” gloves to keep his mechanic’s hands warm. I bought myself a pair as well, and they’re great. You can even use a smartphone with these gloves. Bring on the snow!
But now, I have a follow-up to the one from a month ago, with another planned. (Disclosure: multiple Amazon affiliate links today.)
I Need A Knife Sharpener
After publishing the last post, I realized that knife sharpeners can be a good thing to buy for yourself. Especially if your non-foodie friends or family brought you a fruitcake or something. I also realized I really needed a better grade of knife sharpener, so, I bought one. I have one of those honing rods in my kitchen tools that you use to refine a knife blade, but it doesn’t really sharpen the blade.
How much do you think a knife sharpener costs? Well, how long is a piece of string? Like anything, it depends on how much you can afford to spend and what type you want to buy, really. That comes under “fair market value” with multiple variables.
When I started researching knife sharpeners on Amazon, I found all manner of things. In fact, anytime you visit Amazon’s website, you’ll find all manner of things. That’s why it’s important to know what you’re looking for when you start. Otherwise, you’ll start traveling down rabbit holes of incredibly useful things you didn’t know existed and forget what you needed.
Side Note: The Final Downton Abbey Film Is Fantastic
In the same Amazon order, I also ordered a DVD copy of Downton Abbey: The Final Chapter. Like the other two films and the six-season original series, it’s just fantastic. Not giving any spoilers here. The trailer gives you some idea of the film but doesn’t give it all away. If you haven’t seen this last DA film, rent it or buy it soon. It’s a perfect all-wrapped-up ending to an incredible ten-year saga. We watched it the night the package arrived and both enjoyed it from start to finish.
All Roads Lead To Aldi
OK, a quick pivot to a previous topic. You know how Aldi sells those wonderful things on the Aisle of Shame for less than you’d buy for brand names? It’s great for trying something before you commit to a larger expense. You can spend less for an item that you’re considering buying to see if it’s worth the money for a name-brand or higher-end item. When the original item no longer works, you can decide for yourself if it’s worth buying another one at the market price. (No, I haven’t seen any knife sharpeners at Aldi yet.)
Case in point: this week I bought a pillow-top mattress pad on the AOS for $30. Our reaction: where has this been all our lives? We slept so well we couldn’t get up, it was that comfy. So when this one needs a replacement, we know it’s a good idea.
Additionally, I recently bought the Crofton handheld steam cleaner for $20 to see how it works and what I can clean better, like the long-neglected pantry. I even asked ChatGPT to tell me more about it before I bought it, and was very happy with the response. Bissell’s fancy-dancy version currently sells for $40, and there are others that are more expensive. So when the day comes, the next one I get will probably be a higher-end model like Bissell’s. The pantry cleanout will be an upcoming blog post.
What’s Setting Spray?
Another example: during the summer I also bought two bottles of makeup “setting spray” for 50 cents a bottle at Aldi. Because I don’t wear makeup much anymore, I only found out what it was a couple of weeks prior on Instagram. Aldi had it for about $5 a bottle new, but it was marked down, so I figured it was a good deal and bought two. I used it later and liked it, so “setting spray” is something I’ll keep around going forward. On Amazon, it runs from $5 a bottle to as much as $100 a bottle. I didn’t spend $100 a bottle to find out whether I did or didn’t like it, and I know it’s a good thing to have whenever I wear makeup.
Back To Amazon
So, getting back to the knife sharpener thing: Amazon is not only good for buying, but also great for research, even if you don’t buy something or buy it elsewhere. The website search function is a huge search engine much like Google. If you don’t believe me, check out some of the Instagram accounts that are dedicated solely to finding useful and interesting products on Amazon.
Here’s another reason: if you see something on TV or social media that you want or need, check Amazon to see if there may be a comparable or less expensive version of that product. That’s how I came to buy the Sunny Row & Ride in 2021 after seeing a similar $250 item on an infomercial. (I’m not on it for a few more days because I’m injured—again.) So, as with many decisions, starting with a low-priced product (or secondhand, depending on what you’re buying) can be practical.
This contrasts with what I was told when I was younger: “When you buy cheap, you buy twice.” That’s true for many things. But sometimes, if you’re not ready to spend $125 on something, it may make sense to get an inexpensive version. You can see how it works, if it will work for you, and if it might be worth spending $125 on one later when the useful life of the cheap version ends.
I’ve asked James about finding someone to sharpen knives locally, but anyone who does is at least an hour away from us. The post right before Christmas gave me the idea. Finally, when I started looking for a good knife sharpener on Amazon, I found a wide range of possibilities.
The Longzon 4-In-1 Knife Sharpener
Eventually, I decided to take a chance with this inexpensive model from Longzon. Even though it’s reasonably priced, a good knife-sharpener can be life-changing. Why didn’t I buy one before? This one is worlds ahead of the little one in the knife block.
Source: Amazon.com
As always, James didn’t think we needed this. After all, he had one from Snap-On Tools! Of course, he couldn’t find it when I asked. This Longzon model was $14 when I ordered, but the price may go up or down occasionally. Still, for that price, it’s worth a try. You can always upgrade as necessary and pass the first one on to someone else who doesn’t know they need one.
Sharpening The Knives
After watching the company’s short video on using it, I put aside two of our knives to test the sharpener:
These were the tests to see how well the sharpener would work.
The black-handled Santoku-style knife is from an old Paula Deen set that James bought on sale long before I got here. This set includes six steak knives, a big chef’s knife, a paring knife and a serrated edge knife. (I might have accidentally snapped the tip off the long chef’s knife one day messing with a cheesecake.) I used to use this Santoku all the time, but it probably never saw a sharpener. This knife was just duller than dirt.
Later, I bought some new, inexpensive knives to use for everyday cooking, like the brown-handled knife you see here from Chicago Cutlery. Over time, the blades on the newer ones still cut better than the Santoku, but not as well they did new.
Once I unpacked the box, I got to work. I followed the instructions to slide them quickly one way, towards you, on an angle. NEVER use a back-and-fourth sawing motion with this sharpener—that will ruin the blade fast. The gloves are helpful, too, ensuring that you can sharpen safely.
Putting Them To The Test
As instructed, I took each knife on the three levels of sharpening to get a sharper edge. I can’t say it would be the same as a professional sharpening, but these knives cut so much better now.
First, the little Santoku: it worked great slicing up a lime, and then a red onion for some delicious White-Bean and Olive Salad. (Keep reading.) No more sawing to cut the onions—just a smooth, easy, and very thin slice. That old knife never cut that way before. The larger knife is also cutting better, much like it did when it was new.
Now that I knew they were better, it was time for a tougher critic. I handed them to James to try out to slice up some deer sausage for dinner. He wasn’t surprised with the Chicago Cutlery knife:
Here he tries out the bigger knife
But when it came to the older Santoku knife, James was quite impressed:
Now he’s using his own knife while Buddy waits for him to drop something tasty.
This newly sharp blade quickly sliced that deer sausage right up! (Buddy didn’t get any.)
And the odd thing is that James has different types of manly, non-kitchen knives that are razor sharp. But he never considered sharpening any of his kitchen knife collection. I guess that’s why I’m here.
Recipe: White-Bean and Olive Salad
A long time ago in a faraway place (called Houston) the Houston Chronicle was delivered every morning to my doorstep. On Wednesdays, the foodie section, called Flavor, (now it’s just Restaurants & Food) was just all about everything food related. I tried many tasty recipes from the Chronicle’s foodie section.
The one recipe I continue to make is this White Bean and Olive Salad which was supposed to be from the old Everyday Food magazine and website that was part of the Martha Stewart Omnimedia group. There are multiple recipes for cannellini bean salad on the Martha Stewart website, just not this one. I still have the original newspaper section from Wednesday, April 16, 2008, because the recipe never appeared in Everyday Food or on their website, nor is it there today. The only place I’ve ever found it was here on Food.com, and that’s because I just did a search.
This recipe combines a few delicious ingredients simply in a richly satisfying dish. I’ve been making this salad weekly since I can get cannellini beans easily at Aldi now. The local Walmart stopped selling them completely, but other stores have them. No, James won’t touch it with citrus juice, Dijon mustard, olives, and cannellini beans. See this previous post for his interpretation of a salad.
The test: Thinly Slicing The Onions
One of the components of this tasty recipe is the red onion. But they’re strong, so they need to be thinly sliced. For that you need a sharp knife.
The setup.
I measured out the dressing ingredients first. The lime sliced really easily:
Then I squeezed the juice and measured out three tablespoons
These little bowls made it easy.
Along with salt and pepper, this is the entire dressing.
Although the recipe calls for lemon juice, that’s actually a lime. I normally have limes around because that’s what I like, but that one is ripe. They’re sold green in this country so people know they’re not lemons. When they turn yellow, they’re ripe and juicier.
Start by draining and rinsing the beans. I leave them in the strainer in the sink so the water drains off there.
Cannellini beans
Add the citrus, olive oil and Dijon to the bowl, add a little salt and pepper, then mix it quickly in the bottom of the bowl:
Really simple
Slice or chop the Kalamata olives, and toss them in:
The recipe calls for halving, but I just chop them or slice them.
Now slice half a red onion.
I started slicing and it was so easy
I was amazed to see how thin I could slice it with this old knife. All it needed was a sharpening.
SO much better.
Look how thin they are! And that knife was in the house long before I got here. Granted, the knife took a bit of work to slice the onion itself in half, but after I peeled it, this part was easy. The other half went into a container and into the fridge.
Mix the onions and olives into the dressing first:
I think it’s easier to mix these first so that it’s not difficult to mix later when adding the beans.
Add the beans and mix it all together just until it’s all coated:
Done!
Since it makes four servings, I pack them up for the fridge and have some with lunch or dinner, or even as an afternoon snack.
And we’re done!
According to the original recipe, each serving contains:
- 192 calories
- 10 grams of fat, with 1.3 grams of saturated fat
- 4.9 grams of protein
- 20.3 grams of carbohydrates
- 4.9 grams of fiber
But I make it frequently because I really like it. Here’s the printable version.
Different Types of Sharpeners
Like many people, I remember electric can openers with knife sharpeners built in. They are still made. It’s just something I didn’t think much about, because I also had the knife block with a small built-in sharpener. That was a wedding present in 1996. (I still have that, too.)
Now, if you’re in the market for a new can opener, I highly recommend this one from Kitchen Mama.
I have a red one and love it, but I remove the batteries in between uses. It uncrimps the can lid instead of slicing it open like James’ old one, so it’s much safer. You can open any size can with the touch of a button.
Although I chose a manual knife sharpener this time, you can also buy electric ones. I didn’t investigate those, because I thought a manual would give me more control over the knife.
The GER used to sharpen knives that he bought at estate sales, but I don’t know if he still does. And I never watched him sharpen a knife, either. That long Zwilling knife he gave me many years ago is very, very sharp, and I use it occasionally to cut something large like a roast chicken or a turkey.
Let’s Roll!
One thing I did not know is that there is a “rolling” type of sharpener. What? I found many that were more expensive than the Longzon model I bought. So, you understand why I bought a less expensive one first.
Source: Amazon.com
These rolling sharpeners by Germany-based Horl are pricier but are a much higher grade of tool. You can check out their Amazon Storefront and their YouTube channel to learn more. To explain it to James, I would liken the spending over $100 or more for a kitchen knife sharpener to him buying a Snap-On socket wrench or cordless impact wrench. That’ll be a while, though.
Sharpeners like Longzon’s are readily available in different price points and features. I like this one because it also has a spot for sharpening scissors, complete with directions. So, I tried sharpening a pair of Fiskars sewing shears that had cut a lot of fabrics. So far so good. I’m not sure if I sharpened it or ruined it, but it seems to work a little better. I’ll try again another time.
Time To Sharpen Your Knives
It’s that time of year where people refresh their homes after the holidays, put things away, get better organized, and ready for the year ahead. Add knife sharpening to that task list while you’re thinking about it to make your prep work easier all year long.
If you’re a foodie and enjoy cooking, you know there’s nothing like a well-sharpened knife. One clean cut and you’re done with no mangling or crushing while you try to cut. Even a slightly dull knife can lead to injuries from trying too hard to cut something. That’s why you’ll hear people like Martha Stewart, Ree Drummond, and Ina Garten say to use a “really sharp knife.” A dull knife can ruin your ingredients, and your day, too.
Upgrading For A Better Knife
Chances are, you probably haven’t given your kitchen knives any attention in a while. Get this one from Longzon, or find another one that’s right for you and get started. It might not be as sharp as professional sharpening, but you’ll have a better slicing experience once the blade gets some exposure to the stone.
It doesn’t matter if it’s a fairly knew knife or one your grandmother gave you when you moved into your first apartment. You can likely sharpen it back to a usable condition with the right sharpening tool. There’s no reason why cutting and slicing should be difficult no matter what type of knives are in your kitchen.
I’ll be back soon with some new topics and maybe another recipe or two.
Happy New Year!
Do you have a foodie in your life? Are you shopping for a gift for foodies? With the help of my new BFF, I’ve got a few suggestions if you find yourself stumped. (Disclosure: Amazon affiliate links abound!)
Hi, again, Dear Readers:
I do hope you all had a nice Thanksgiving. Mine was more like many holidays I had in Houston: me, cooking all my new and old favorites for myself.
Where was he? Gone to his brother’s place down in Baton Rouge. When he finally returned about 9:30 pm, he never touched anything I cooked, including the Mushroom Sausage Stuffing and the delicious sheet-pan turkey dinner which may return at Christmas. Long story there, and really, it was all fine. I enjoyed every bit of everything for a week.
Followup From The Last Blog Post
I received a couple of nice responses after The Mushroom Post, thanks. One reader whose name will not be mentioned here later asked the question, “why do people make a big deal about truffles? They taste the same as regular mushrooms.” I don’t have an answer, but let me investigate that one. I think I’ve had them once or twice in my life, and saw them at the Houston Central Market once. It was just a package of two or three, and they were very expensive by the pound.
Site Housekeeping And Updates
I’ve also begun some updates on the blog’s website. Some of the files on the Recipes page still point to the original blog site, which is still online. I stopped updating it 2016 when I got this domain. Unfortunately, I never got around to checking to make sure all the posts transferred over when I migrated everything into the new site. It’s time to get that finalized.
Upwork and Fiverr have people who you can pay to do it for you. But again, never got around to that task. With the help of AI, I’ve begun checking to see what posts didn’t transfer over and what recipes need to be re-linked over here so I can finally retire the old site and close it down. I’ve downloaded the PDFs for the ones that redirect back and am in the process of updating the links. Soon, I’ll go into the page and finish the link updates for the recipes, and you can download those PDFs from this site. I don’t want a redirect to that site once it’s gone.
But now it’s a couple weeks since my last post, and time got away from me again. I had a short project for a law firm client in Sydney, Australia, and it got me thinking about making Lamingtons. If you’re going to a holiday party and want to bring something different, give Lamingtons a try. You can read more at this “official” Lamington site.
A I’ve asked my new BFF (the esteemed ChatGPT) to give us a few suggestions for your holiday shopping. Time is short, so if you are ordering something, don’t wait. And yes, there are some lovely affiliate links here, too, if you’re interested.
Holiday Shopping For The Foodie
James has never quite understood what the whole “foodie” thing really means. But if you know, you know. (#IYKYK) These days, I don’t try to explain it anymore, I just buy whatever I want and use it accordingly. If I say something like, “we’re running low on Kalamata olives,” he just gives me a funny look. He did tell me a couple of weeks ago that he’s buying me a new vacuum cleaner for Christmas, ha, ha, ha. (We already have more than one.) While he will shop in Aldi without reservation, he still says the same thing: “It’s just a grocery store.”
If you’ve got a foodie in your life, congratulations–your holiday shopping just got a whole lot easier. Food lovers aren’t hard to please, as long as you get them the right gadgets, tools, and edible treasures. This doesn’t mean a box of chocolate covered cherries or other chocolates, unless they specifically ask for that. Otherwise, they’ll smile politely while silently plotting where they’re going to re-gift whatever random tin of popcorn you brought them.
To save you from that fate, I’ve rounded up ten actually good gifts that real foodies will use, love, brag about, and probably Instagram forever.
Let’s get into it.
1. A High-Quality Chef’s Knife (Because Dull Knives Ruin Lives)
If your favorite foodie is still hacking veggies with a dull bargain-bin knife, do them a kindness and upgrade their blade. A solid 8-inch chef’s knife is a kitchen workhorse. It’s the gift that keeps on slicing.
Why it’s a great gift:
People rarely upgrade their own knives. When they unwrap this, they will see you as the superior human you clearly are.
Gunter-Wilhelm
If you’re not familiar with this brand, I wasn’t either until I bought one.
Still a favorite, the Chef’s Knife
I bought it at the Houston Food Show in 2011. The two guys in the Gunter-Wilhelm booth told me it was one of the best knives you could buy at $150. But that day, they were selling them for $75–half price. I bit and bought, and have to say it’s one of my favorite knives ever.
When it’s sharp, it’s an easy and clean cut. Pay very close attention when you’re handling a heavy knife like this. I had it sharpened once at the now-closed Sur la Table in Baybrook Mall. I haven’t used it much since I’ve been here.
Gunter-Wilhelm also has an outlet website with discounts.
Zwilling
Another fantastic knife is this long Zwilling:
A very sharp and useful Wustoff, about 15 inches long.
This one was a gift from the GER, no less, bought at an estate sale many years ago. Although he did a fantastic job restoring and sharpening this knife, he decided he couldn’t sell it, so he gifted it to me. This one is also still packed and only used occasionally. It’s good for slicing through any number of things, including your holiday turkey. Both knives are treated with respect.
Note that Zwilling knives are considered very high end knives with an equally high-end price tag.
James didn’t want me to put those knives in the only small drawer in the kitchen, so both have remained packed since I arrived along with my Splayds and other exclusive culinary tools. (Note: Amazon no longer has Splayds but does have a variety of sporks in stainless steel, which aren’t the same thing. Multiple sellers on eBay and Etsy sell Splayds.) I have considered getting another knife block or hanging up a magnetic strip on the wall for my good knives but just haven’t. Getting a good knife sharpened here is a drive somewhere. So I’ve kind of avoided it and just used the inexpensive knives until I find someone who can sharpen them all within a decent driving distance.
Add a good knife sharpener for a really dedicated foodie.
2. Electric Milk Frother
Lattes, matcha, hot chocolate — a frother instantly makes it fancy without requiring a barista’s license. These little handheld devices cost peanuts and deliver foamy joy on demand.
Image of Milk Frother AI-Generated. Source: ChatGPT
I have one or two Produkt frothers from IKEA that work nice, but they’re not as powerful as the Aerolatte I had and used until it passed away a couple of years ago. That one would froth up anything and blend small amounts of oil and vinegar for salad dressing quickly and efficiently. Put the mixer end in a cup of water with some dish detergent, turn it on, and it’s clean just as quickly.
You can find a myriad of milk frothers both online and in stores at low and high price points (especially at IKEA, $3.99.) Pro tip: Rechargeable models are stronger and don’t die right before your morning coffee.
3. A Powerful Air Fryer
Still haven’t jumped on the air frying bandwagon? Check out my previous blog post on the wonders of the air fryer. It can be a great thing to have around, if you have the room. Easy to use too.
Every foodie either has an air fryer or wants a better one. Trust me on this: look for models with at least 5 quarts of space so they can crisp up everything from Brussels sprouts to chicken wings. If I were buying one now, I would get this beautiful Teal Speckle model from The Pioneer Woman collection.
I really like that color. (Source: Walmart.com)
It’s just under six quarts and even has a window. You don’t see that color every day. Note that it’s under $100 right now on Walmart’s website.
Bonus: It’s secretly a gift for you too if you live with them. Air-fried everything = less mess = holiday miracle.
4. Gourmet Olive Oil + Balsamic Vinegar Gift Set
Nothing says “I put thought into this” like a really good olive oil — not the sad bottle sitting at eye level in the grocery store. Real, high-quality olive oil is peppery, smooth, grassy, and absolutely nothing like what most people settle for. Williams-Sonoma and Sur la Table are great places to start researching and looking, but you may find a set just about anywhere, including Walmart and Aldi.
Pair it with a small-batch balsamic and boom: classy gift unlocked.
5. Digital Meat Thermometer
Foodies want their meat perfectly cooked. They don’t want food poisoning. A fast, reliable digital thermometer takes the guesswork out of everything from steak to sourdough bread.
AI generated image. Source: ChatGPT
This is one of those gifts people don’t realize they need until they have one–and then they never shut up about how precise their roast chicken is now.
Admittedly, I don’t have one, but should. I’ll be looking for one with my next Amazon order. It’ll drive James up the wall, too.
6. The “Fancy Salt” Trio
There’s more to life than table and kosher salt. More than Himalayan Pink Sea Salt, even. Salt gift sets are a great gift for someone who takes salt and seasoning seriously.
Smoked salt, flaky sea salt, truffle salt — seasonings they can sprinkle on anything to make it taste like it came from a high-class (and expensive) restaurant. Salt is the adult equivalent of glitter: sprinkle responsibly.
This is a low-cost, high-impact gift that feels luxurious without requiring a second mortgage.
7. A Countertop Fermentation Kit
I’m going to admit that I haven’t tried fermentation, and may never. The closest I’ve ever tried this is making some “refrigerator pickles” a couple of years ago when we were gifted more cucumbers than I could reasonably eat.
But if you’ve got a foodie who loves tinkering, nothing will delight them more than realizing they can make their own kimchi, sauerkraut, pickles, and hot sauce with a simple home fermentation kit. It taps into their inner mad scientist.
WARNING: They may start talking about probiotics more than reasonable, and breach the limits of your tolerance.
8. High-End Silicone Spatulas
You know the ones — heatproof, flexible, durable, and absolutely not dollar-store flimsy like this set from OXO. A great spatula is an everyday joy, and a set is even better. This one reaches into the bottoms of jars, and this silicone blender spatula can help you get more out of your blender before cleaning it.
Ask me how I know. . .because I’ve made basil pesto every summer since 2010 and discovered how sharp the blender blades are with my regular silicone spatulas.
This is stocking stuffer gold. Foodies love tools that work.
9. A Subscription Box of Gourmet Snacks or Ingredients
From keto boxes to globally themed meals to chocolate-of-the-month, subscription boxes are the gift that keeps showing up. It’s like giving them Christmas 12 times instead of once. Pick one that fits their favorite cuisine or dietary preferences (gluten-free, low-carb, plant-based — the options are endless). A quick search on FindSubscriptionBoxes.com can help you find just what you’re looking for. The website has a variety of subscriptions to try, not just food.
Since I haven’t had any subscription boxes like these since I sampled Graze, I don’t have any specific suggestions. They’re a UK company now, anyway.
10. Cast Iron Skillet (Yes, Even If They Already Have One)
Foodies collect cast iron like tech bros collect monitors. A well-seasoned cast iron pan lasts forever, cooks beautifully, and gets better with age. They come in a wide variety of sizes, from small 4″ skillets up to large dutch ovens and covered pans. Many of them are pre-seasoned.
AI Generated. Source: ChatGPT
If they already have one, great! But now they can have a second one dedicated to sweets, or camping, or searing steaks at 700 degrees like a culinary daredevil.
Gifts for Foodies Doesn’t Have to Be Stressful
Food lovers appreciate tools and ingredients that make cooking more fun, more flavorful, or just easier. Whether you go big with a high-end chef’s knife, an air fryer, or smaller with a frother or gourmet salts, these ten gifts will hit the mark every time.
Want to earn bonus points? Pair any of these gifts with a handwritten recipe card, a homemade seasoning blend, or a batch of your best cookies. We foodies love personal touches almost as much as we love good butter.
The Holidays Are Here
As they always are. . .and there are already ads on social media for diets, fitness, and even GLP-1 drugs online for weight loss. My favorite (and most returned) ad is the one I’ve seen for a portable Pilates reformer mat with lots of bells and whistles that folds flat for storage or travel. My front-brain says, “You need this!” While the back brain reminds me, “no, you don’t, just use the stuff you already have, regularly.” Plus all the other things I want to do that take a backseat more often than I’d like.
I have a couple of new topics in mind for future blog posts, some of which involving health and wellness. Don’t worry, I won’t ruin your holidays with that now. Enjoy the stuff you want (in moderation) because it is the holidays, but please take care of yourself too.
Until next time,
Enjoy, And Happy Holidays!
Do mushrooms get enough respect? Maybe they are now. Mushrooms are “having a moment” and are becoming the new “superfood du jour.” With some help from my BFF (ChatGPT), let’s dive into the mushroom patch.
Hi, Again, Dear Readers:
It’s been a minute, and I apologize again. Things got away from me, as they often do here, and ten days went by. Now it’s the week of Thanksgiving: are you still making plans? Have you decided what to make yet? In our little neck of the woods, I was thrilled when the Lodge Cast Iron posted this one-pan Thanksgiving dinner on Instagram the other day. It’s greatly appreciated, and so far, it’s just James and me, anyway. (I think.) And it’s good for any time of year, too.
One thing that’s going to make it to our Turkey Day dinner is mushrooms, and I’ll share that recipe in this blog post with a printable version for you, too.
Are Mushroom-Based Foods the New Cauliflower? What to Try Now
Move over, cauliflower—there’s a new shapeshifter in town. And no, it’s not another vegetable trying to pretend it’s a pizza crust. It’s mushrooms. Yes, the humble fungi that used to be the sad, rubbery afterthought on a questionable slice of delivery or frozen pizza have reinvented themselves. Mushrooms are having a glow-up, a moment, a cultural reawakening, whatever you want to call it. And honestly? They deserve it, too.
Source: Google Images
If you’re into low-carb, keto, gluten-free, or just “please-don’t-make-me-eat-a-bowl-of-pasta” cooking, mushroom-based foods are about to feel like someone tossed you a culinary life raft. They’ve quietly crept into everything from faux noodles to snack chips, and people are searching for them like crazy. So let’s dig into why mushrooms are suddenly the new cauliflower, and which products and recipes are actually worth your time.
Why Mushrooms, and Why Now?
Cauliflower had its moment (several, actually). Rice, pizza crust, nachos, tortillas, mac and cheese—we owed a lot to that pale, unassuming hero. I like cauliflower, but for many people, there is one giant downside: it always tastes like cauliflower, no matter how much cheese you bury it under.
Mushrooms? Whole different story.
Source: Google Images
They’ve got:
- Natural umami
- A chewy, satisfying bite
- Shockingly good versatility
- Almost no carbs
- No gluten, no dairy, no fuss
- The ability to disappear into the background or be the star, depending on how you treat them
Plus, mushroom-based products aren’t pretending to be healthy food. They are a healthy food. Low-calorie, nutrient-dense, fiber-rich. They basically walk into the room wearing a quiet “I’m good for you” confidence without lecturing anyone.
The Rise of Mushroom-Based Alternatives
Here’s where the fun starts. Food companies have realized mushrooms can be turned into, well, almost anything.
And for those of us who want low-carb recipes that don’t taste like punishment, this is extremely good news.
1. Mushroom-Based Noodles
In my last post, I discussed shirataki noodles (which are sometimes blended with mushrooms now), but pure mushroom-based noodles are showing up everywhere. These aren’t mushy. They’re not spongy. They’re pleasantly chewy, neutral in flavor, and ready to soak up whatever sauce you throw at them.
They work beautifully in:
- Casseroles
- Keto pasta salads
- Pad Thai riffs
- Soups (they don’t disintegrate!)
- Stir-fries
The magic, of course, is that mushrooms don’t have a strong flavor of their own. They act like little sponges (in the best possible way), soaking up garlic butter, tomato sauce, pesto, or Thai curry. Much like the hearts of palm and shirataki pastas, your sauce becomes the star. The noodles just show up and do their job without drama.
2. Mushroom “Rice.”
This isn’t quite as common yet as cauliflower rice, but give it a year. It’s already popping up in the low-carb world.
Mushroom rice has:
- A firmer bite
- A deeper savory flavor
- Better performance with meals that need more texture (think jambalaya or burrito bowls)
Use it anywhere you’d use cauliflower rice, but especially in dishes where cauliflower’s water content has betrayed you one too many times. (Looking at you, cauliflower fried rice.)
3. Mushroom Snack Chips
I haven’t tried these yet, but I’m informed that these are dangerously good.
Where kale chips crumble if you look at them wrong, mushroom chips hold together, crisp beautifully, and still feel like a real snack. And they’re low-carb, which feels like a miracle, because some keto snacks taste like someone dared a food scientist to see how much erythritol a human can tolerate.
Try them:
- With dip
- Crushed over salads
- Straight out of the bag while pretending you’re “just having a few.”
Now that I’ve discovered they exist, I’ll be on the lookout for them.
4. Mushroom-Based Meat Alternatives
You don’t have to be vegetarian or vegan to appreciate these. Mushrooms make a fantastic stand-in for meat because they actually chew like something substantial. Companies are starting to use them in crumbles, burgers, and even jerky. They work great for:
- Low-carb tacos
- High-protein salads
- Quick throw-into-a-skillet weeknight dinners
- Replacing ground meat in casseroles
Bonus: no soy (or soy overload), no mystery ingredients, no weird aftertaste. Will only try when James is not around, even though he likes mushrooms. If I unleash this on him without trying it myself first, much like the overnight oats incident, I’ll never hear the end of it.
How to Cook with Mushroom-Based Foods (Without Overthinking It)
Here’s the best part: mushrooms don’t ask for much. Give them heat, seasoning, and maybe a little fat, and they rise to the occasion. Portobellos, for instance, can be grilled like a burger:
Source: Google Images
When you’re using pre-made mushroom-based products, it gets even easier. A few no-fail tips:
- Treat mushroom noodles like regular noodles. Heat them, sauce them, boom — done. No complicated prep. Just make sure your sauce is flavorful, because the noodles are basically blank slates.
- Roast the mushroom rice for better flavor. Toss with oil, salt, and pepper; roast on a sheet pan at high heat. It brings out a nutty, almost toasty flavor you’ll love.
- Season mushroom meat alternatives with a light touch. They’re tasty, but a dash of taco seasoning, garlic powder, or smoked paprika goes a long way. You can always add a little more if needed.
- Don’t be afraid of browning. Color = flavor. Pale mushrooms are sad mushrooms. Cooking all the water out in just a little oil and/or butter really brings out the mushrooms’ flavor and character, and crisps them up if you cook them long enough.
Recipe: Mushroom Sausage Stuffing
With Thanksgiving this week, I decided to revisit this recipe from the late Suzanne Somers’ first book, Eat Great, Lose Weight, page 167. I haven’t made it in many years, and decided on it when I found fresh tarragon over the weekend in the Hammond Albertson’s. (James didn’t want to be seen buying mushrooms in our local Walmart.) It’s been years since I made it last, but it’s so good, and lots of tasty mushroom goodness.
Mushroom Sausage Stuffing
A low-carb alternative to bread stuffing for your Thanksgiving dinner or anytime.
Ingredients
Method
- Saute' the onions in olive oil over medium-low heat until caramelized, about 30 minutes.
- Turn the heat up to medium-high and add the mushrooms. Saute' until the mushrooms are crisp around the edges, about 15 minutes. Season with salt and pepper.
- Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
- In a large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add the mushroom mixture along with the tarragon and combine thoroughly.
If you don’t want to use wine, a little chicken or turkey broth would work. This “stuffing” doesn’t need to be cooked inside the bird, either. You could make this the night before and reheat it for dinner. Just know that caramelizing the onions and frying up the mushrooms does take some time, so plan accordingly.
Are Mushrooms Really Replacing Cauliflower?
Honestly? In many ways, yes.
Source: Google Images
Cauliflower gave us options, but mushrooms give us confidence. They do the job without making the entire dish taste like a cruciferous fog. They’re friendlier to beginners, easier to cook, and—dare we say it—more satisfying.
Plus, cauliflower had a long run. It deserves a rest. Let it retire peacefully into your favorite roasted veggie medley.
Five Mushroom-Based Products Worth Trying This Week
If you want to dip your toe into the mushroom pool (and by pool, I mean skillet), you can start here:
- Mushroom-based noodles: Any brand. They all behave politely.
- Mushroom jerky: Surprisingly addictive and great for low-carb snackers.
- Mushroom broth: Swap it into soups and sauces for a savory punch.
- Mushroom meat crumbles: Great for tacos, chili, or quick stir-fries, or just trying out.
- Mushroom chips: Just buy two bags.
I’m keeping my eyes open locally for some of these myself, but haven’t seen any yet. There is also mushroom coffee, and there are devotees, but I’m not brave enough to try that one.
The Fungi Have Earned Their Crown
So yes, mushrooms absolutely might be the new cauliflower. They’re versatile, they’re easy, they play well with low-carb and keto cooking, and they don’t hijack the flavor of every dish they touch.
Mushrooms can play a part in your Thanksgiving dinner as well as dinner any night of the week. Last week we had our regular spaghetti, and I drained two small cans of mushroom pieces, fried them until they were crispy, and added them into the pan after the meat was finished browning. Simple and easy, he liked it, and we’ll do that again. You can also fry them like this, raw or canned, and add them into an omelette or scrambled eggs, too. Just get ready for the spattering, which you can mitigate with a splatter screen. (I need to find mine, it disappeared.)
For carnivores and vegetarians alike, mushrooms are a nice little addition to your repertoire that can either sit in the background or play a starring role.
Happy Thanksgiving!
