Ravenous Fig

Eat. Real. Food.

Newest Recipes

Whole Wheat Couscous, Squash, and Goodness Salad

Three weeks ago I was busy making caramels, wrapping last-minute Christmas gifts, and waxing nostalgic about Christmases years ago, when my family would pack up and head to Memphis for our annual Christmas gathering. I truly miss Christmas in Memphis, all of us under one roof for a few precious hours. I jump at any chance to spend time with my cousins and their beautiful children nowadays. The chance at sweater weather makes it all the sweeter.

Best grandma present ever

The past few years have been the beginning of new traditions, though; traditions that are bound to change as the shape of our family eventually changes. We've paved a backwards checkmark across the US for the past few years, visiting West Palm Beach, then Pueblo, then West Palm again before driving home New Years day. This year, the plan was no different. But the story always changes, even when the plan is the same. Doesn't it seem that way?

Christmas in West Palm was warm and familiar. We shared a smoked turkey and cranberry sauce, stuffing and Papa's famous mashed potatoes. I received more than I could have wished for; an All-Clad pasta pot, The Fat Duck Cookbook, and a pair of TOMS shoes, to name a few.

Driving is hard. But it's so pretty!!

By the time we made it to Pueblo, we had probably eaten enough calories to last us 'till New Years, but we didn't let that stop us. We turned a vegetarian Shepherd's Pie into a more standard Shepherd's Pie using the beef raised on a family farm in Oklahoma. We followed that with a few helpings of Vance's grandmother's potato-free gnocchi and at least two bean burritos bathed in organic green chili. We learned about baking at altitude, putting the expletives back in Cranberry Cake. By the time a week had past, I was so glad to have come and refreshed my sensory memory with the flavors of Colorado, but ready to be back at home as well, curled up with Chester and a glass of wine.

New Years Eve is always an interesting time to fly; people crowd the bars to get a peek at all of the college bowl games that are going on, flights are more scarce but fully-packed, and everyone just wants to be home before the clock rings 12. We boarded a tiny jet from Denver to Memphis, four seats across, and I held out hope that we'd be "bumped" off our second flight and score a free stay in Tennessee with a free plane ticket for later. About the last hour of our flight, the pilot came over the loudspeaker and informed us that there were severe thunderstorms in the area — we'd be flying through Arkansas and coming up from the south to land in Memphis. And we'd be landing about an hour late, as oh-by-the-way we've been stalling for a while.

[caption id="attachment_575" align="aligncenter" width="545" caption="Outside the gate, waiting to hear from Delta what the status of our flight home was."][/caption]

At

Cherry Tomato, Caper, and Balsamic Sauce

[caption id="attachment_387" align="aligncenter" width="540" caption="Finished Cherry Tomato, Caper and Balsamic sauce on pasta"]Cherry Tomato, Caper and Balsamic sauce on pasta[/caption]

Not too long ago, I consumed copious amounts of frozen pizzas, pre-made salsas, boxed pastas with powdered sauce mixes, and various questionable meats marinated with reconstituted powdered "flavor packets" as part of my regular diet. I didn't have a need to keep a stock of whole foods — by which I mean foods that are unprocessed and unrefined (or minimally processed and refined), not the national grocery chain.

Once I discovered how easy it is to prepare simple, affordable meals from scratch rather than whipping out a meal-in-a-box, -bag, or -can every night, I started keeping a few things on-hand at all times. Eventually the "few things" became much more than that. Our pantry looks something like Alton Brown's pantry in the Good Eats kitchen. You don't need to go that far, but it is much less intimidating to prepare from-scratch meals when you already have a supply of most of the ingredients on the list.

[caption id="attachment_388" align="aligncenter" width="300" caption="Our pantry is stocked with most of the items on Jamie Oliver's list, as well as a "few" extra items we've picked up along the way."]Part of our pantry[/caption]

Jamie Oliver put together a wonderful, relatively exhaustive list of "Essential Cupboard Ingredients" in Jamie's Food Revolution. (If you're new to cooking at home and you want to buy one cookbook, that's it). From all-purpose flour to smoked paprika we've got nearly all of it. I'd add a few fresher items to the list as well, like lemons, butter, garlic, capers, a block of parmesan, and any seasonal fruit you like. They don't all meet the criteria of "sitting happily in your cupboard or freezer for months," but we go through them fast enough to always re-stock when we run out. Oh, and you can add bars of chocolate to that list… :)

[caption id="attachment_389" align="aligncenter" width="300" caption="Garlic prepped for this sauce."]Garlic[/caption]

Last night I whipped up a big-flavor sauce in the time it took me to boil water and cook linguine, using a few pantry staples and some of the last of the season's cherry tomatoes. I threw in some gorgeous, striped green heirloom tomatoes to add a dimension of color, but you could use a simple pint of red cherries if that's all your supermarket has on hand.

This sauce ends up looking and tasting quite impressive, but cooks up in less time than it takes to heat the oven and bake your average frozen pizza. No more excuses!

[caption id="attachment_391" align="aligncenter" width="300" caption="The finished sauce, ready to serve."]Finished Sauce[/caption]

Cherry tomato, Caper, and Balsamic Sauce

We served this over some lovely garden (tri-color) linguine, but it would also be excellent spooned over another pasta, fish, or meat. This recipe is from Jamie's Food Revolution.

Ingredients

  • 4 cloves of garlic
  • 1 pint cherry or

All Recipes