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May 1, 2017

In the Garden: Eggplants

in the garden
In the Garden: Eggplants
this could be a bumper crop
Marcia and the girls planted this I want to say last summer. It only yielded a few last year. The single freeze we had zapped it this past winter. And…

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April 23, 2017

How to Fiesta

family
How to Fiesta
puerto adventuras, mexico (Nov. 2016)
I have very fond memories of Mexican fiestas. Everyone gets cleaned up at the end of a big beach day and settles in for a long evening of fun. If…

 


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March 28, 2017

Five Bean Soup

soups
Five Bean Soup
my kids die for this

Story

My mom has always made five bean soup, and it has gotten better and better over time but I’ve never asked for the recipe. I sort of don’t need to anymore. I think I have an idea of what she does without having to ask. Simpatico. Of course she will probably correct me…so before she does… I think she uses ham hock instead of sausage and definitely all chicken broth instead of the half veg/ half chicken.

Ingredients

3 links Italian sausage browned
1 lb mixed beans (soaked)
1 qt. chicken stock
1 qt vegetable stock
6-8 carrots sliced  in half moons about 1/3 inch thick
2 small onions
4 celery stalks
2 cloves garlic
1 tbsp tomato paste
5 small whole peeled tomatoes crushed with hands
4 sprigs of thyme leaves chopped
2 sprigs of oregano chopped
1/2 tsp ground cumin
salt
pepper
2 tbsp olive oil
1 tbsp butter

chopped parsley or buttered croutons make a nice garnish

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March 8, 2017

waygu + homegrown root vegetable hash

supper
waygu + homegrown root vegetable hash
the last of our winter veggies

Story

A few years ago we got a real into making vegetable bowls for dinner. Well, bowls are having resurgence in the house, but now we are adding protein… and not just any. A visit to the Texas  Farmers’ Market off Mueller inspired the addition of Texas Waygu to vegetable-centered dish and we are loving it.

Ingredients

3 rainbow carrots
2 small turnips
1 large watermelon radish
1 small butternut quash
3 handfuls of baby kale
1 waygu sirloin or 2 sm. NY strips
sesame seeds
olive oil
salt
pepper

 

 

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January 31, 2017

weeknight rotisserie chicken ramen

soups
weeknight rotisserie chicken ramen
adapted from a lucky peach recipe

Story

Is January always like this? I can’t remember. Maybe my mind is blocking it. The amount that my family and I have collectively been sick is as my sister says….Biblical. There is really only one thing to do (in the kitchen) in these situations. Make chicken soup! And if that doesn’t work try chicken ramen. Followed by chicken and rice….followed by chicken and dumplings…you get the idea! I lifted this idea from Lucky Peach and it is soooo good. I made very few changes like adding the konbu in at the beginning for another layer of flavor and using chicken stock instead of water for added richness. I also think each person needs a whole egg or as they called it in Japan an extra taste ball.

 

Ingredients

1 small rotisserie chicken (Central Market had citrus fennel, so I went for that)
1 bunch of scallions
1 inch piece of ginger peeled and sliced
1 piece of konbu
2 dried shitake mushrooms
2 carrots
4 pieces of double smoked bacon
8 cups of low sodium chicken stock
4 cups of water
3/4 cup fresh peas or the freshest looking frozen ones you can find
4 soft boiled eggs
8 t. soy sauce
4 portions fresh ramen noodles

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January 25, 2017

early november

soups
early november
300 year old sonoran cactus
It has been a crazy 3-4 months...and it just keeps coming. So I'm selfishly taking some moments to myself in order to reflect on the last part of 2017. I…

Story

This soup is vegan and packed with superfood goodness. The coconut milk adds richness to the broth, but if you aren’t a fan you could use heavy cream or you skip it and it altogether.

Ingredients

2 tbsp olive oil
3 sweet potatoes chopped into 3/4 inch pieces
1 carrot chopped
1 bunch of kale
1 onion chopped
6 cups of superfood stock
1/4 can coconut milk
2 cloves of garlic minced
1 inch piece of ginger minced
juice of half of a lime
1/4 tsp of ground black pepper
1 tsp of sea salt
pumpkin seed oil
toasted pumpkin seeds

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October 25, 2016

composed salad of golden beets, arugula and grains w/ lemony herb dressing

brunch
composed salad of golden beets, arugula and grains w/ lemony herb dressing
composed beet, arugula and grain salad with pepitas and goat cheese

Story

This salad feels like fall with the roasted golden beets and toasted pepitas, but is light enough for summer. After returning from our trip, eating super heavy foods felt like a chore. So Daniel and I had this for dinner one night last week and didn’t feel at all bad about having dessert. For the kids: I served the components individually bento-style.

Ingredients

one bunch of golden beets (3 or so)
1 ½ cups mixed grains (such as quinoa & bulgur)
3 cups micro arugula
½ cup of raw pepitas
½ package of Humboldt Fog goat cheese (or any herbed goat cheese will do) cut into small ½ cubes or crumbled… whatever works
zest and juice of one lemon
¼ cup chopped Italian parsley
1/8 cup chopped fresh oregano
2 tbsp chopped thyme (or whatever else you have on hand. Basil or mint would have also been lovely)
½ cup of olive oil (divided)
sea salt
fresh cracked pepper

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October 24, 2016

domo arigato

h&h
domo arigato
Our recent trip to Japan (more on that later) was our first time to leave the girls for more than two nights. We all survived. Surprisingly even their grandparents who babysat the whole…

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October 3, 2016

chicken & kale in pasta bianco

supper
chicken & kale in pasta bianco
chicken & kale meatballs in anchovy white wine butter sauce

Story

We love sunday suppers at our house. Although we agreed meatballs sounded good, we weren’t quite ready to commit. So, we did a riff on spaghetti and meatballs that was herbaceous, rich and bright and  a little inspired by an osso bucco dish I’ve done before. This dish feels summery but as a good friend said at dinner, in Texas, our fall is most peoples’ summer. Tonight was the first time we have dined outside at least at our the house in many months and it was a treat.

Ingredients

meatballs
1 lb chicken breast (if you have a meat grinder otherwise buy the breast and grind it yourself. If not, buy 1 lb of ground chicken breasts)
1 bunch of kale
1 cup grated parmesan
2 cloves of garlic minced
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
1/2 cup breadcrumbs (toasted)
1 tbsp cumin seeds (toasted)
1/4 cups sour cream
1 beaten egg
1 1/2 tsp salt
pinch of red pepper flakes
3 tbsp olive oil  plus a good amount for frying
1 cup of flour (for dredging)

optional: lemon zest, sea salt and a tbsp of chopped parsley for garnish

salsa bianco
5 anchovies
2 minced garlic cloves
1/4 cup olive oil
1 cup white wine
3/4 cup butter
1/2 tsp salt
few rounds of ground pepper
2 tbsp oregano leaves
1/4 cup flat leaves parsley leaves
1/8 cup torn basil leaves
zest of one lemon
juice of a lemon
1lb of whole wheat spaghetti
grated parmesan for serving

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September 29, 2016

beet walnut tahini dip with warm pita

sides
beet walnut tahini dip with warm pita
Recipe from Spain a Culinary Road Trip by Mario Batali w/ Gweneth Paltrow

Story

Evidently it is Spanish tapas week over at the Heimbinder’s. Initially I got started thinking about tapas because I am reading a lovely book called Everlasting Meal. Its chapters are filled with process-centered  kitchen ritualistic content dotted with a few simple technique driven recipes. The one that stood out was a five ingredient Tortilla Espanol. I had been dying to make it since I read the recipe. Then, feeling a little inspired by Spain I started thumbing through the pages of the one of my old cookbooks and decided to try out this beet and walnut dip first since I happened to have a bunch of beets on hand. I served it with warm pita for  lunch along with a green side salad and we ended up having the tortilla for dinner. The key to both was really good olive oil ( I used Portuguese) and serving the tapas at room temperature.

Ingredients

beet walnut dip
1 lb of beets
1 cup walnuts
1/2 cup olive oil
Maldon sea salt
Juice of 1/2 a lemon
2 tbsp tahini
1/4 cup water

 

 

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September 26, 2016

slow cooked pork tacos

supper
slow cooked pork tacos
slow cooked pork tacos

Story

I have made these tacos at least a half dozen times and finally I created something worth sharing and saving. This recipe is a cross between a pork carnitas taco and a Yucatan style roasted pork dish called cochinita pibil. You will need a slow cooker for this one and something to do for the day, because it won’t be standing in front of the pot stirring.

Ingredients

serves 6-8

3 1/2 lb boneless pork shoulder (untrimmed and cubed into 1 1/2 inch chunks)
corn tortillas

marinade
1/4 package of achiote paste (this is a paste made from achiote seeds- looks spicy, but is not)
1 onion roughly chopped
4 cloves of garlic roughly chopped
1 tsp ancho chili powder
1 tsp chipotle powder (if you don’t like spice, skip this ingredient or sub for an extra tsp of the milder chili powder)
note on spice: my kids ate this dish, granted they are from Texas
1 tsp regular chili powder (something mild)
1 1/2 tsp honey
juice of 2 limes
3 tsp salt

braise
1 cinnamon stick
3 pineapple rings (halved)
1 bay leaf
1 cup chicken stock

toppings
julienned radishes
crumbled queso fresco
hot sauce
mexican crema
cilantro
sliced avocados
pickled red onions (one red onion cut thinly sliced then soaked for a few minutes in the juice of a lime and about 1/4 cup of rice wine vinegar)

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September 21, 2016

ham & swiss w/ dijon butter

brunch
ham & swiss w/ dijon butter
copycat ham & swiss with dijon butter

Story

Daniel and I spent a few days in Paris on our honeymoon. He enjoyed many a ham & cheese on baguette while I opted for cheese only on mine. I regret that decision a bit now, but hopefully I’ll get a do-over. If I remember correctly, these were the first things we ate after arriving there hungry, jet-lagged, but very happy. Anyway, a local Houston bakery  called Common Bond, recently introduced this grab and go option that changed my tune on a cold ham and cheese sandwich. Of course, I started making them at home, so we can have them more often at lunch. The dijon butter is what seals the deal on this guy. If you eat one of the these on an airplane, next to a hungry stranger… just don’t get up to go to the bathroom.

Ingredients

serves two

1 tbsp dijon mustard (I like the added texture of the grainy kind)
2 tbsp softened butter
1 baguette (or 2 demi baguettes)
4 slices thinly sliced ham (Neiman Ranch makes a really good one)
2 thin slices of swiss or provolone (something mild)

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September 20, 2016

shop, drop & roll

h&h
shop, drop & roll
something for everyone. a friend's recent shop & drop for our whole family made my week
Let's talk about gifting.* Have to admit, not super great at it. But I'm trying to be better. Part of my problem is that its very hard for me to keep track…

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September 17, 2016

chiara’s cucumbers w/ lime and salt

salads
chiara’s cucumbers w/ lime and salt
cucumbers w/ lime and salt

Story

Chiara whipped these together when we were in Bellport. Super happy to have this in the recipe box that is my head since we had a freakin bumper crop of cucumbers this summer, including one that was 2 ft long (yes, its true). I didn’t enter it into the Guinness, but that is something I would try to do. Anyway, my kids love them and I love this simple preparation, especially for Texas summers when limes are 7 for a dollar.  Feeling inspired to try this trick with other raw vegetables like shaved radishes, sliced tomatoes, or shaved asparagus.

Ingredients

cucumbers
olive oil
flaky sea salt
lime juice
lime zest

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