whitney-cita's Profile

Display Name: whitney-cita
Member Since: 8/8/12

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Sounds pretty darn accurate - You've just articulated perfectly how my husband feels about the farmers market. The one way that I do get him out is that the food scene at Baltimore's Sunday Farmers Market is AWESOME...and he doesn't want to miss out on THAT. So I let him camp out (at a safe distance from the strollers, hipsters with babies strapped on, and wailing musical entourage) and eat while I chat with framers about kale, squash, heirloom beans, and sustainability raised pork. Yet again...last night we had a philosophical conversation about my favorite kale salad; turns out he hates it. (sad face) Which makes me re-evaluate my giant bags of produce as being as self-serving as my love for shoe shopping...for him at least.

5 Reasons Why Your Partner Doesn't Actually Want to Go to the Farmers Market With You
3/21/14 11:27 AM

I made these last night to take to a crab feast today...and the first tastes while plating them up are AAAAAAmazing. wow. Husband agreed too. These are a surefire winner! yummmmmmmmmmmmmmmmmmmmm

Recipe: Heavenly Lemon Bars with Almond Shortbread Crust Recipes from The Kitchn
7/6/13 01:36 PM

When I was in the Peace Corps in Madagascar, one of my favorite recipes I learned from my dear friend and neighbor used salted shrimp, which was abundant in the town's market. She would chop up a small onion, and tomato, and saute it in a pot for 2-3 minutes, then add a few cloves of minced garlic before adding about 1 and a half cups of water. When the mixture had returned to a slow boil she added a handful or two of salted shrimp to the pot and filled the rest to the brim with what ever greens there were in the market, depending on the season. I had this dish many a time, sometimes with the greens just wilted and slightly crisp, other times cooked down soft and tender. It is a really simple, yummy meal, with minimal prep or clean up which was a plus in a place where all water was carried from a nearby well. Served with a big bowl of rice (the Malagasy wouldn't have it any other way) it's a pretty complete meal.

What Are Some Good Ways to Use Salted Shrimp? Good Questions
3/22/13 05:49 PM

When I was living in Ecuador, my work friends would make their homemade mayo for tuna sandwiches using the oil which the tuna was packed in with a toss of cilantro, red onion, and green pepper. I could have eaten that stuff with a spoon, but I resisted (I did however, always get in a few good tastes scrapes the bowl with my fingers before doing the dishes...yum!).

Lunch Recipe: Tuna Melts with Olive Oil Mayonnaise & Parmesan Recipes from The Kitchn
2/18/13 09:40 PM

I second the above quote. I spent two years in Ecuador as a Peace Corps Volunteer and ate the sweetest, most red, delectable strawberries of my life weekly in my coastal town.

Recipe: Tropical Banana Bread with Macadamia Nuts, Pineapple & Coconut Recipes from The Kitchn
1/10/13 11:29 AM

Man Pleasing Chicken. http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/
It's my husband's absolute favorite. Made it for my dad tonight too.

1/2 cup dijon mustard
1/4 cup maple syrup
1 Tbs. rice vinegar

salt and pepper about 1.5 lbs of chicken thighs cook at 450 for 40 minutes.

What Are Some Delicious, Creative Recipes to Make with Chicken Thigh? Good Questions
1/4/13 11:03 PM

I came up against the same dilemma the other week and I went ahead and cooked them. The larger pumpkins had a more floral fragrance than sugar pumpkins as they cooked, but the puree was moist and had a great color and texture. I squeezed out the excess water and turned them into some olive oil pumpkin bread using the crisper whisperer recipe, but I switched the cloves for cardamon, and it was stellar: http://www.seriouseats.com/recipes/2009/10/the-crisper-whisperer-olive-oil-pumpkin-bread.html?source=thekitchn
And I even had a little over a cup left to make some pumpkin and greens mac and cheese for a holiday party! Which was also a hit!

Do it!!! Cook them!!!

Can I Cook with My Decorative Pumpkins? Good Questions
12/21/12 03:22 PM

I remember the first authentic Mexican torta I had...I was living in Oaxaca and the woman I was staying with insisted I take a "lonch" on a morning excursion. By this time I had learned that arguing about food was futile and that I should accept what I was was given and be thankful I had to walk - A LOT, because Margarita's food was always (lick your fingers and the paper it was wrapped in) DELICIOUS. My torta, this day, was smothered in refried black beans, chipotle mayo, with lettuce, tomatoes, avocado, pickled jalapenos and carrots, and salty, stringy quesillo all on a fresh and toasted bun. YUM.

Wish Your Taco Was a Sandwich? 6 Mexican Tortas to Try
9/20/12 11:45 AM

Many South American countries have versions of these...I learned to love in coastal Ecuador, where the breads made with cassava flour are called pan de almidon and made with fresh grated cassava are pan de yuca. Either way...I was hooked the moment I saw a bus-mate open one these and steam came pouring out. D. double-licous.

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
8/28/12 05:42 PM

I lived in Madagascar for a year in the Peace Corps where a meal is actually a plate of rice. So I was pleasantly surprised to find so much of it on my next adventure to Ecuador! I married a man from Ecuador, who believes it isn't truly a meal if he doesn't have half of his plate filled with rice. I oblige him, but find without so much activity in my life as I had in Madagascar and Ecuador, I can't afford the calories!

Do You Need Rice to Make It a Meal?
8/8/12 09:06 AM