On the way home from work Tuesday I found an enormous 15 inch cast iron skillet out on the curb. I carried it about a mile home, stripped and reseasoned it with olive oil. Today I used it to cook a pork loin (seared on the stove, then 400°F for 35 min) with little potatoes,… Read More Cast Iron Skillet & Pork Loin
Watercress is a great all-purpose green that can be eaten raw or cooked, and I used to buy it regularly until I found a cheap source of arugula which can be used similarly. Normally if I found a bag of watercress I would want to use it for sandwiches and salads, but since I also… Read More Watercress Soup
This is a recipe that my ex-boyfriend learned from his parents, who learned it while they were in the Peace Corps in Kenya. He never gave this dish a name, but based on some quick research I can guess this is a simple variation of Sukuma Wiki. It goes well with fish and rice or… Read More Kale and Tomatoes
While dumpstering I get a surprising amount of dried fruits and nuts. Initially I thought I would take some apricots and figs and almonds and mix them with spices and brandy to make pan de higo, a Spanish fig cake I’ve made a couple times before. I still have a chunk in my freezer (it’s… Read More Apricot Chicken Tagine
Good Dumpster Cooking 