Recipe of the year.

Parent Cafe
1

<p>NYT has an article highlighting their 20 most saved recipes this year, so I thought it would be fun to share new things that you’ve tried.
This chicken pot pie is freshest in my mind since I first made it a couple weeks ago, but H who rarely eats leftovers polished it off practically by himself.
( I did change out the herbs for things I had on hand, like dried parsley, oregano and tarragon, and fresh rosemary)
<a href=“http://www.pccnaturalmarkets.com/pcc/recipes/chicken-pot-pie-buttermilk-dill-biscuits”>http://www.pccnaturalmarkets.com/pcc/recipes/chicken-pot-pie-buttermilk-dill-biscuits&lt;/a&gt;&lt;/p&gt;

<p>Then I made pancakes with the leftover buttermilk.
I’m going to try and grow some moss on garden statues with the rest.
Although you’d think it wouldn’t be that hard in Seattle.</p>

2

<p>Buttermilk is a great way to tenderise chicken or other pieces of meat. Marinate the meat for 8-12 hrs. You rinse off or wipe off the buttermilk. No big deal if some of remains. You can also season the buttermilk as well.</p>

<p>That chicken pot pie looks great!</p>

3

<p>I really enjoyed this one, but I don’t remember where I got it (the newspaper, maybe?). We had tons of fresh tomatoes & basil in our garden this year & this was a great way to use them. Looking forward to having it again many times this coming summer!</p>

<p>Spaghetti with Fresh Tomato Sauce
• 1 ½ lbs fresh tomatoes (about 6 large), peeled and halved lengthwise
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp crushed red pepper
• 12 oz uncooked spaghetti
• ¼ cup minced fresh basil
• 6 Tbsp grated Parmesan cheese</p>

<p>Slice peeled tomatoes lengthwise and squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl reserving juices; discard seeds.
Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, ½ tsp salt, and pepper. Increase heat to medium-high, cook 15 minutes or until liquid almost evaporates, stirring constantly.
Bring 6 quarts of water and remaining 2 Tbsp salt to a boil in an 8-qt pot. Add pasta to pot; stir. Cover, return water to a boil. Uncover and cook 9 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving ½ cup cooking water.
Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Sprinkle with cheese</p>

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<p>Homegrown tomatoes are the best!</p>

5

<p>I’m going to drive my cats nuts by making this overnight in a my new Costco All Clad crockpot: shortribs lightly salted and peppered, placed in a crockpot with chopped tomatoes, some chopped root veggies, bay leaves, thyme, parsley, chopped onions, diced garlic, and red wine. :)</p>

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<p>That smells pretty good from here, BB!</p>

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<p>After hunting through old recipes I discovered one I thought was long lost. Made " Buttermilk Glazed Pineapple Carrot Cake" …and, appreciate tips above for using buttermilk, have lots left.
<a href=“http://allrecipes.com/recipe/grandmas-carrot-cake/”>http://allrecipes.com/recipe/grandmas-carrot-cake/&lt;/a&gt;&lt;/p&gt;