Almanack Contributor MB Mitcham

MB Mitcham

MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.


Saturday, May 15, 2021

MAKE IT: Sweet Roasted Chickpeas

chickpeasThese crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.

If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).

These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!

» Continue Reading.


Saturday, May 1, 2021

MAKE IT: Chocolate Chip Cookie Bars

chocolate chip cookie barChocolate Chip Cookie Bars

Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!). » Continue Reading.


Saturday, April 17, 2021

MAKE IT: MB’s Spaghetti and Meat Sauce

spaghettiThis simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.

 I threw in a handful of dried bean flakes and some shredded carrots for added nutrients when I made this a few nights ago, and my son never even knew that they were there (shhh!).

» Continue Reading.


Saturday, April 3, 2021

MAKE IT: Carne Asada

carne asadaCarne Asada, Colombian Style

Carne asada, or grilled meat, is a popular staple in Latin American cuisine. Although the exact recipe for carne asada will vary from region to region, and from person to person, most carne asada recipes contain a 1-inch thick, tough cut of beef steak, lime juice, garlic, onion, and black pepper. The final product, grilled to perfection, is cut against the grain into thin strips that are often used in tacos, and/or served along beans and rice.

This recipe for marinated flank steak is based on a Colombian version of the traditional recipe. If you do not prefer to use beer in your cooking, free to substitute non-alcoholic beer or even a dark soda (such as cola).

» Continue Reading.


Saturday, March 20, 2021

MAKE IT: Frances’ Scones

Frances’ Scones


An Irish Scone

Several years ago, I was able to go with my daughter, at the time, one of the Wild Irish Acres Dancers, on a trip to Ireland. During that magical trip, we visited the Rathbaun Farm, a working sheep farm in County Galway. After watching the farm’s border collie round up the sheep, we went inside the farm’s thatched cottage for some freshly baked scones, prepared by Frances, and topped with farm-fresh whipped cream and preserves. Every time that I make Frances’ scones, the scent of them baking brings me back to the farm in Ireland.

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Saturday, March 6, 2021

MAKE IT: MB’s Hearty Vegan Lentil Soup

PLANT-BASED DIETS

MB’s Hearty Vegan Lentil Soup

I love food that is inexpensive, filling, healthy, and flavorful. This recipe hits all of my requirements. For more of a kick, feel free to add some cayenne powder! Servings: 5  

» Continue Reading.


Sunday, February 21, 2021

Make it: Herbed Focaccia Bread

Herbed Focaccia Bread


A recipe for baking an herbed foccacia bread, an Italian yeast bread backed in a sheet pan and flavored with olive oil and herbs. It is simple, easy, and smells absolutely incredible when it is cooking.

» Continue Reading.


Saturday, February 6, 2021

Make it: Puréed Parsnip Soup

Puréed Parsnip Soup



My grandmother loved parsnips, and would use them in her cooking like most people would use carrots. You could find them in her red flannel hash, in soups and stews, and even mashed, in heaping bowls, alongside the mashed potatoes at Thanksgiving. Although I did not appreciate parsnips when I was a child, I have grown to love them almost as much as my grandmother did. This simple recipe, which beautifully blends the earthy flavor of parsnips with the sweet acidity of tomatoes and the sharp bite of peppercorns, reminds me of her.

» Continue Reading.


Saturday, January 23, 2021

MAKE IT: Anadama Molasses Bread

Anadama Bread

This old-fashioned recipe is an easy way to make a delicious loaf of yeast bread. I usually use whole-wheat flour and blackstrap molasses, but you can use whatever wheat flour and molasses you have on hand (if you successfully substitute other types of flour for the wheat, please let me know!). It does not require a lot of kneading, and will make your kitchen smell amazing when it bakes.

» Continue Reading.


Sunday, January 10, 2021

MAKE IT: Easy Cinnamon Rolls

Easy Cinnamon Rolls


These cinnamon rolls are a holiday breakfast staple in my home. Don’t let the number of steps in this recipe keep you from trying it – this is actually quite easy to make. Although I usually use traditional, animal-based ingredients when I make them for my family, I have also successfully made these cinnamon rolls using only vegan ingredients – and my family never knew the difference (shhhh!).

» Continue Reading.


Saturday, January 2, 2021

Make it: Eggplant bacon

This is one of those “don’t knock it until you’ve tried it” recipes. When I make batches of these, they do not last very long at all. I usually cook them in the oven (much faster than dehydrating!), and if I want them extra-crispy, will cook them directly on a cookie rack that is placed on a baking tray. That strategy allows both sides of the eggplant to cook, giving it a fantastic texture.

 

» Continue Reading.


Saturday, December 12, 2020

Make it: Skillet Cornbread

Skillet Cornbread


This old-fashioned recipe for skillet cornbread is simple, easy, and produces a delicious cornbread that has a perfectly buttery crust on the bottom.

Ingredients:

  • ½ stick butter
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornmeal
  • 1 large egg
  • 1 ½ cup milk
  • 10-inch cast iron skillet

» Continue Reading.


Saturday, November 28, 2020

Make it: Vegan banana bread

Fat-Free Banana Bread (Vegan)

I follow a whole food, plant-based (WFPB) diet, and rarely bake treats for myself, because most baked goods have lots of ingredients that I simply won’t eat. This recipe for banana bread not only meets my dietary requirements, but also produces a dense, moist banana bread that is surprisingly delicious, considering the lack of oil, eggs, or most other ingredients normally found in banana bread recipes.

» Continue Reading.


Sunday, November 15, 2020

Local food: Venison Meatloaf

This comfort food recipe, courtesy of Cornell University Cooperative Extension’s Wild Harvest Table, is a fantastic way to showcase ground venison. Ground venison is a fantastic source of inexpensive, locally-sourced lean protein that is a staple in many North Country homes. If you do not have ground venison, you can easily substitute ground beef or turkey for equally delicious results!

Ingredients:

  • 1.5 lb. ground venison (OR ground beef or turkey)
  • 2 eggs
  • ½ cup of quick oats
  • ¼ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 2 tsp mustard
  • ¼ cup minced onion
  • 1 clove garlic, mashed
  • 2 Tbsp. fresh chopped parsley, if available
  • Salt and pepper to taste (~1/2 tsp each)
  • ¼ cup ketchup or barbeque sauce for top

» Continue Reading.


Saturday, October 31, 2020

Eat local: Farmhouse Apple Crisp

Farmhouse Apple Crisp


This has to be one of my favorite comfort food recipes of all times. When I was growing up, my mom would make apple crisp in a giant pan. As soon as the crisp came out of the oven, my sisters and I would descend on the hot pan like ravenous vultures, happily devouring every last crumb. Although this version won’t make the giant pan-sized apple crisp that my mom made, it will allow you to enjoy the exact same delicious apple crisp that my sisters and I did, and still do to this day. Enjoy!

» Continue Reading.



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