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Caramelized Butternut Squash

Photo by flickr user 29249717@N07

This is a great side dish any time of year, but I particularly like it in the fall (it makes a nice side for Thanksgiving dinner.) Butternut squash is available year round, but peaks in late summer through early fall.


Preheat oven to 400 degrees F.

Cut off and discard the ends of each squash. Peel the squash, cut in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 inch cubes and place in a large mixing bowl. Add the melted butter, brown sugar, salt and pepper. Toss to coat the squash evenly, then spread evenly on a baking sheet. Roast for 45 to 55 minutes, turning a few times with a spatula, until the squash is tender and the glaze begins to caramelize.

Serve hot.


  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 Tbsp. unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

Traditional German Sauerkraut

Photo by flickr user vlx

A perfect dish for summer. Great side for your Fourth of July party. Good as a side-dish, or on top of a grilled sausage.


Drain sauerkraut, blanch in boiling water for 5 minutes, then drain again. Peel, core, and chop apples.
Saute onion in butter or oil, then add apples. Combine with sauerkraut, then add bay leaf, clove, salt and pepper to taste. Add white wine and simmer 1-2 hours, stirring occasionally.

After 1-2 hours, add grated potato and continue cooking until desired degree of dryness.

Serves 8 or more.


  • 2 Lbs. Sauerkraut (in a can or jar)
  • 2 Onions, chopped (white or yellow)
  • 2-3 Apples
  • 2 Tbsp. Butter or Oil
  • 1 Bay Leaf
  • 1 Clove or Juniper Berry
  • Salt and Pepper to taste
  • 2 Cups White Wine
  • 1 Potato, peeled and grated

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