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The Meat

Wednesday, May 1, 2019

Good morning, foodie friends.

Can one ever get enough weeknight dinner ideas? I don’t know about you, but I’m on an endless search for what to cook on a Wednesday night when my brain says, "Order a pizza," but my bank account yells, "No!" (Anyone else have a mouthy bank account?)

That’s why I’m glad food columnist Francesca Olsen offered up this veggie-filled stir fry, showcasing why the stir fry is every busy home cook’s go-to meal. In my version, I marinate chunks of chicken in a mixture of 2 parts soy sauce, 1 part vegetable oil, minced garlic and 1 teaspoon of thyme for at least 30 minutes before it goes in the pan with whatever vegetables I have on hand, adding more soy sauce as the liquid evaporates until everything is cooked through.

Here’s a reminder of the features department’s favorite one-pot meals. Come to think of it, maybe I’ll make that recipe for my easy ground beef stroganoff tonight. Or, this chicken paprikash over egg noodles sounds easy and delicious.

I also can’t get enough time-saving kitchen hacks, like these tips for easy kitchen prep (freeze meat for 15 minutes for easy cutting is genius!). My favorite freezer hacks are chopping and freezing carrots and celery for easy additions to soups and stews, and making extra of my stuffed pepper mixture to freeze for three stuffed peppers for a fast weeknight meal. What are your time-saving tips? (See? I really can’t get enough of them …)

Happy weeknight cooking!
Lindsey Hollenbaugh
Managing editor of Features

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The Sides

Robin Anish | The Table is Set: Treats from the garden — already!

Happy May Day!
Despite the chilly, rainy weather, I've already been able to harvest enough from my garden to do a little cooking.To my delight, the first thing I spotted in the garden this year was a large bright … more

Tame late-night spaghetti monster with this garlicky dish

The late-night spaghetti monster will be tamed with this flavor-packed pasta that comes together quickly from pantry ingredients. The key here is making the most of the garlic.We toasted a whopping 2 … more

Raise a glass of mint julep Saturday

Saturday marks the 145th running of the Kentucky Derby at Churchill Downs. Although the vast majority of residents in our region won't be there in person, many will watch the race and its surrounding … more

Don't feel like cooking?

A culinary gem hidden in your backyard

STOCKBRIDGE — The Kripalu Center for Yoga & Health's international appeal is apparent before you ever walk through its doors. On Monday afternoon, searching for a spot in the Stockbridge … more

Smokey Divas: Slow-cooked meats smothered in family tradition

Smokey Divas are keeping the family tradition alive, one rack of ribs at a time.Lorraine Jones opened Smokey Divas last June on the corner of Onota and Locust streets in Pittsfield, serving southern … more

Get your fill

Bits & Bites: Benefit dinners, beer/wine tasting offered

ROTARY CLUB BENEFIT DINNERA spaghetti and meatball dinner to benefit the Rotary Club of Williamstown's community and scholarship programs will be held on from 5 to 7 p.m. Thursday at Williamstown … more

We don't just eat ...

Mysteries from the Morgue: Where is Columbus the elephant buried?

ADAMS — It was on Sunday, Nov. 2, 1851, the elephant Columbus — injured days earlier when he plunged through the wooden Center Street bridge in Adams — took his last breath and died … more

'Surprises around every corner'

STOCKBRIDGE — A new spring tradition awaits at Naumkeag.There, some 60,000 daffodils, in various stages of blooming and in a variety of hues, from pale buttery yellows to rich golds, wind their … more

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