Skip to main content

#KitchenMatrixCookingProject's 51 Weeks

I have long been a fan of Mark Bittman - the way he views food and cooking seem to be good for us and good for the planet. For 2018, I decided to cook my way through his kitchen matrix - Kitchen Matrix by Mark Bittman* - and invited some fellow foodie bloggers to join me.

Wendy of A Day in the Life on the Farm and Karen of Karen's Kitchen Stories were the only gals who took me up on the project. Here's an easy matrix to look through the fifty-one weeks of posts. We also have a Pinterest Board, if you want to see things there.

Or you may view the list along with the dates posted below.

1/2/2018             Party Dips + 3 Ways (posts here)
1/9/2018             Raw Beets + 3 Ways (posts here)
1/16/2018           Whole Duck Cassoulet (posts here)
1/23/2018           Wilted Spinach + 3 Ways (posts here)
1/30/2018           Clafoutis + 3 Ways (posts here)
2/6/2018             Vegetable Soup (posts here)
2/13/2018           Chicken Parts, Roasted (posts here)
2/20/2018           Potatoes, Braised (posts here)
2/27/2018           Condiments + 7 Ways (posts here)
3/6/2018             Quick Stock + 9 Ways (posts here)
3/13/2018           Celery + 16 Ways (posts here)
3/20/2018           Miso + 4 Ways (posts here)
3/27/2018           Pork Ribs + 9 Ways (posts here)
4/3/2018              Salad Greens + 12 ways (posts here)
4/10/2018            Pasta + 8 ways (posts here)
4/17/2018            Sauteed Shrimp + 3 ways (posts here)
4/24/2018            Dessert Bars, generator (posts here)
5/1/2018              Salsa + 12 Ways (posts here)
5/8/2018              Masa + 3 Ways (posts here)
5/15/2018            Carnitas (posts here)
5/22/2018            Mexican Soups (posts here)
5/29/2018            Ice Pops + 12 Ways (posts here)
6/5/2018              Spring Rolls (posts here)
6/12/2018            Asparagus + 12 ways (posts here)
6/19/2018            Corn + 12 ways (posts here)
6/26/2018            Kebabs (posts here)
7/3/2018              Chicken Wings + 12 Ways (posts here)
7/10/2018            Gazpacho + 12 Ways (posts here)
7/17/2018            Hard-Boiled Eggs + 12 Ways (posts here)
7/24/2018            Watermelon + 12 Ways (posts here)
7/31/2018            Cocktails + 12 Ways (posts here)
8/7/2018              Zucchini + 12 Ways (posts here)
8/14/2018            Tomatoes + 12 Ways (posts here)
8/21/2018            White Fish + 12 Ways (posts here)
8/28/2018            Paillards + 10 Ways (posts here)
9/4/2018              Slaw + 8 ways (posts here)
9/11/2018            Pears + 10 ways (posts here)
9/18/2018            Burgers + 9 ways (posts here)
9/25/2018            Cookies + 12 ways (posts here)
10/2/2018           Finger Foods Generator (posts  here)
10/9/2018           Meatballs + 4 ways (posts here)
10/16/2018         Grilled Eggplant + 12 Ways (posts here)
10/23/2018         Paella Generator (posts here)
10/30/2018         Pumpkin + 3 Ways (POSTPONED - SORRY!!)
11/6/2018           Vegetable Soup + 12 Ways (posts here)
11/13/2018         Cabbage + 12 Ways (posts here)
11/20/2018         Scallops + 12 Ways (posts here)
11/21/2018         **BONUS** Pumpkin + 3 Ways (posts here)
11/27/2018         Thanksgiving Leftovers (posts here)
12/4/2018           Spice Blends +10 ways (posts here)
12/11/2018         Bell Peppers +16 Ways (posts here)
12/18/2018         Brown Rice +12 ways (posts here)
12/25/2018         OFF - Merry Christmas! Happy Holidays!!

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P