tag:blogger.com,1999:blog-39823352034691001152024-02-18T17:56:46.145-08:00Robyn Cooks"Find something you're passionate about and keep tremendously interested in it." - Julia ChildRobynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.comBlogger174125tag:blogger.com,1999:blog-3982335203469100115.post-60138239425901265152012-08-02T20:39:00.000-07:002012-08-02T20:40:44.961-07:00Gordon Ramsay's Perfect Scrambled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YnPWjIm5NMlE6asd5rrDt33v1p_Qpt6i7Hc_CdI2oIAs3d0ZLWkHoqucmvbaLe0F7lhJEiLNUg4SeE0A7zndtM5K0bez456N4IeXatdNuQf5JjIR0m4YEbvegobhx1bPO924gV9JpfAN/s1600/IMG_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YnPWjIm5NMlE6asd5rrDt33v1p_Qpt6i7Hc_CdI2oIAs3d0ZLWkHoqucmvbaLe0F7lhJEiLNUg4SeE0A7zndtM5K0bez456N4IeXatdNuQf5JjIR0m4YEbvegobhx1bPO924gV9JpfAN/s640/IMG_0126.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
I love eggs for breakfast, but on the weekdays, the most I ever have time for is a couple of quick plain scrambled eggs. Weekends however, are a different story. These eggs are great for when you have more time or want to make it a bit more special. Joe made them for me to celebrate my first ever Mother's Day; I even got to have them in bed! </div>
<div>
<br /></div>
<div>
Since then we've made them several more times, including just the other night for dinner. We've never tried doubling the recipe for the eggs, we just make the first batch and keep it in a warm oven while we cook the second batch. Or in this case, I took my photos of the first batch while he cooked his. </div>
<div>
<br /></div>
<div>
We learned about this recipe by stumbling upon a video of him making it:</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/PUP7U5vTMM0?feature=player_embedded' frameborder='0'></iframe></div>
<div>
<br /></div>
<div>
My eggs are a little more cooked than his. That's partly because I'm not eating under-cooked eggs these days since I'm pregnant, and also because that's just how I prefer my eggs. I grew up eating what would be considered very over-done eggs. Over the years I've grown accustomed to softer eggs but by culinary standards they are probably still over-cooked. I still thought mine were very creamy and delicious though, especially with the addition of the creme fraiche at the end. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPbt3reIxTSAwm0ZL2UdcGF4O1tzowdwJJCvrmey7vcb_9JDemFTYD_EVRNUA5BhxcJ2mLISMTgANy6wVjTaDZdGVV0Q7U4-MHuEnVzgQZp3ZQHAdPRVPMHWna30SndYqE312-kC6SrTC/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPbt3reIxTSAwm0ZL2UdcGF4O1tzowdwJJCvrmey7vcb_9JDemFTYD_EVRNUA5BhxcJ2mLISMTgANy6wVjTaDZdGVV0Q7U4-MHuEnVzgQZp3ZQHAdPRVPMHWna30SndYqE312-kC6SrTC/s640/IMG_0136.JPG" width="640" /></a></div>
<div>
<br /></div>
<b>Gordon Ramsay's Perfect Scrambled Eggs</b><br />
<div>
adapted from Gordon Ramsay</div>
<div>
<i>makes 1 generous portion (or enough for two small portions)</i></div>
<div>
<br /></div>
<div>
1 generous tablespoon unsalted butter</div>
<div>
3 eggs</div>
<div>
1/2 tablespoon creme fraiche</div>
<div>
1/2 tablespoon chopped fresh chives</div>
<div>
Thick slice of crusty sourdough bread</div>
<div>
Olive oil</div>
<div>
4-5 small tomatoes, on the vine if possible, cherry tomatoes would work as well</div>
<div>
2-4 flat-capped or cremini mushrooms</div>
<div>
salt and freshly ground black pepper</div>
<div>
<br /></div>
<div>
Heat a small skillet over medium/low heat. Drizzle with some olive oil, about 1/2 tablespoon or so, and when hot, add the mushrooms and tomatoes to the pan. Sprinkle with salt and pepper. Let the vegetables cook while you make the eggs, shaking the pan once or twice. </div>
<div>
<br /></div>
<div>
Toast the bread, set aside. </div>
<div>
<br /></div>
<div>
Crack the eggs into a small pot, add the butter. Set the pot over medium heat and immediately begin stirring the eggs together with a spatula. Once the eggs just start to come together, move the pot off the heat, for 20-30 seconds, then move it back onto the heat, but don't stop stirring. Continue moving the pot off the heat and back on the heat, stirring constantly, until the eggs are cooked enough for you. He likes them on the creamier side. </div>
<div>
<br /></div>
<div>
To stop the cooking process, off the heat, stir in the creme fraiche. Season with salt, pepper, and fold in the chives. </div>
<div>
<br /></div>
<div>
To serve, drizzle the toast with a little olive oil (we almost always forget this step!) and pile the eggs on top. Arrange the mushrooms and tomatoes next to the eggs. </div>
<div>
<br /></div>
<div>
Best when someone else makes it for you and "gives it to you in bed"!</div>
</div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-61798907290988562752012-07-09T21:55:00.001-07:002012-07-09T21:55:32.260-07:00Almost Meatless Sloppy Joes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TN7xSbNKjvfT_O357zUvmzYBhXtLz1SMqXLpPZr57azXIO0NVVQc3gEeMKQgp3oEl7hgB4brpPbq0rTVZrAWbp9gvEO4kE5MiiMXKTIJ2TAl-Zq6h12cyKnNOY4uGMtTmXfAQKAFIlF4/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TN7xSbNKjvfT_O357zUvmzYBhXtLz1SMqXLpPZr57azXIO0NVVQc3gEeMKQgp3oEl7hgB4brpPbq0rTVZrAWbp9gvEO4kE5MiiMXKTIJ2TAl-Zq6h12cyKnNOY4uGMtTmXfAQKAFIlF4/s640/IMG_0058.JPG" width="640" /></a></div>
<br />
Whether you are trying to buy less meat in general or you have some leftover ground beef and are wondering what to do with it, this is a great recipe for you. It's a full 4 servings of sloppy joes but it only uses about 1/2 pound ground beef. Shredded carrots and kidney beans add bulk to the mixture, saving you both money and calories without sacrificing flavor.<br />
<br />
In other news, I really am trying to post more often, but there has been a ton going on! My sister is getting married soon, I am now 6 1/2 months pregnant, and now we're MOVING to the Seattle area in August! Big changes and lots to do. We've found a place to rent up there and we've started purging and selling tons of stuff we've accumulated over the years in anticipation of the move. It's a nesting pregnant woman's dream, seriously.<br />
<br />
We've been cooking a lot of easy meals lately, including a few that involved <a href="http://www.tastybite.com/">Tasty Bites</a>. Have you ever heard of these? They are two-serving packets of pre-cooked Indian food for quick, easy meals. I tried them because they were on sale at the Co-op. You can also just buy sauce packets, where you provide the meat and veggies and cook them in the sauce. For the entrees/side dish packets, you can cook them in the microwave or in a pot of boiling water on the stove. What I like about these products is that the ingredient list is very short, and it's all real food and spices, no weird additives or preservatives. These would be great to take on a camping trip too.<br />
<br />
<b>Almost Meatless Sloppy Joes</b><br />
adapted from <a href="http://www.myrecipes.com/recipe/almost-meatless-sloppy-joes-10000001981735/">Cooking Light / Mark Bittman - May 2010 issue</a><br />
<i>serves 4</i><br />
<i><br /></i><br />
Note: The recipe calls for 6 ounces of ground sirloin, but whenever I make it, I'm trying to finish up the other half of a 1 pound package, so I use 8 ounces in my version. You could definitely go to the meat counter at your grocery store and just buy 6 ounces though.<br />
<br />
2 tablespoons olive oil<br />
1/2 cup finely chopped white onion<br />
1 tablespoon minced garlic<br />
1/4 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
6-8 ounces ground sirloin<br />
1/2 cup grated carrot (press out moisture with paper towels if freshly grating it yourself)<br />
2 teaspoons chili powder<br />
1 teaspoon brown sugar<br />
1/2 teaspoon dried oregano<br />
1/4 teaspoon cayenne pepper<br />
2 cups canned crushed tomatoes, fire-roasted if available<br />
1 (15.5-ounce) can low sodium red kidney beans, rinsed, drained, and divided<br />
4 (2-ounce) whole wheat sandwich rolls, split and toasted<br />
Thinly sliced red onions, separated into rings<br />
<br />
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, salt, pepper, and beef to the pan. Cook for about 5 minutes, stirring occasionally to break up the beef, until the meat is browned and onion is tender (if using a ground beef that is not as lean as sirloin, you might want to start with less oil).<br />
<br />
Add the carrot, and the remaining spices and cook for another two minutes. Add the tomatoes and bring to a boil, then reduce heat to medium and cook for about 10 minutes, stirring occasionally, until the carrot is tender and the mixture has thickened.<br />
<br />
Partially mash 1 cup of the beans in a bowl with a fork. Add the mashed beans plus the remaining whole beans to the pan and cook for another minute or two to heat through. Taste and season with more salt if needed.<br />
<br />
Pile a big scoop of the meat mixture onto the bottom half of a toasted roll, add some onion slices, then finish with the top half of the roll. Serve immediately. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-7085839049881965782012-06-19T22:30:00.000-07:002012-06-19T22:30:00.891-07:00My Sister's Bridal Shower<div dir="ltr" style="text-align: left;" trbidi="on">
This past weekend I got to throw a bridal shower for my sister!<br />
<br />
I was super nervous about how it all would turn out, seeing as I've never hosted anything like that before. I planned for weeks and made lots and lots of lists to keep myself organized.<br />
<br />
Of course, since it was me, I was most concerned about the food, since that is the focal point of any event as far as I'm concerned. Thanks to a number of great food blogs and recipes from my mom and my friend Amy, the food turned out amazing. A lot of it could be prepared in advance too which is always a plus.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0jyKEstSJU5uYgaBzPkK_n7uu7ynZ3twE9k5hg9XOREjRfHChyphenhyphen91mKiIaUOsD2eylv6pz_V8LJWcmNYi-fmAuxgW7htIAxEB8G8kzNprmoKHsbJqPWrTe5AoDo8TlwjTV1E2kYEwCkho/s1600/IMG_9805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0jyKEstSJU5uYgaBzPkK_n7uu7ynZ3twE9k5hg9XOREjRfHChyphenhyphen91mKiIaUOsD2eylv6pz_V8LJWcmNYi-fmAuxgW7htIAxEB8G8kzNprmoKHsbJqPWrTe5AoDo8TlwjTV1E2kYEwCkho/s640/IMG_9805.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The menu:<br />
<br />
<b>Chicken salad sandwiches on croissants</b>: my mom's recipe. I don't know the proportions of anything, but it's mayo-based with pineapple, sliced almonds, and dried cranberries. It's so delicious I could eat it every day, and this coming from a girl who doesn't usually care for mayonnaise!<br />
<br />
<b>Vegetarian Asian noodle salad</b>: I've blogged about it <a href="http://robyn-cooks.blogspot.com/2010/04/whole-wheat-spaghetti-with-tahini-and.html">here</a>, but it's originally from <a href="http://veganyumyum.com/2008/07/nearly-raw-tahini-noodles/">VeganYumYum</a>. This time, however, I used peanut butter instead of tahini and brown rice pasta.<br />
<br />
<b><a href="http://ultimatepartymeatballs.com/recipes/ultimate_party_meatballs.aspx">Cocktail meatballs</a>: </b>I used the frozen meatballs from Costco, and the crockpot made this so easy.<br />
<br />
<b>Rainbow fruit skewers</b><br />
<br />
<b>Mini caprese bites: </b>these were a huge hit! We used <a href="http://zoomyummy.com/2012/05/29/mini-caprese-bites/">Zoom Yummy's</a> version.<br />
<br />
<b>Mango chutney over cream cheese with assorted crackers</b>: recipe from <a href="http://simplygluten-free.com/blog/2012/05/gluten-free-sugar-free-mango-chutney-recipe.html">Simply Gluten Free</a>. I used thawed, frozen mango, chopped into smaller pieces. It calls for coconut palm sugar, something I hadn't ever used before but I was able to buy it in bulk so I didn't have to buy a whole lot. It's not too spicy, so if you wanted more heat, add more chilis or leave some seeds in.<br />
<br />
<b>Shrimp and cocktail sauce</b>: prepared tray from Costco<br />
<br />
<b>Mimosas</b><br />
<br />
<b>Mini cupcakes with marionberry filling</b>: my mom made these, so I'm not sure of the recipe.<br />
<br />
<b>Hazelnut truffles</b>: from <a href="http://vintagekitchennotes.blogspot.com/2012/05/hazelnut-chocolate-truffles-frangelico.html">Vintage Kitchen Notes</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziKwJMhwriwE_6x3MlNXt10aNtJY9DwJRsQRTcTI8UMaYrVS5EW0Qm628VL5fg-1jiQAr5K2XODRK_t55DKXgMfFhFQTmYkgL7XILFZNgfTF60xF6hos6Qw31E4_i9jsvzpzipUX19M63/s1600/IMG_9864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziKwJMhwriwE_6x3MlNXt10aNtJY9DwJRsQRTcTI8UMaYrVS5EW0Qm628VL5fg-1jiQAr5K2XODRK_t55DKXgMfFhFQTmYkgL7XILFZNgfTF60xF6hos6Qw31E4_i9jsvzpzipUX19M63/s640/IMG_9864.JPG" width="640" /></a></div>
<br />
I know this is supposed to be a food blog, but now for some crafty things:<br />
<br />
The invitations: I bought some tulle already cut in circles from a craft store to use as the skirt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0olsUp5Tya8L3uq6TRBwfVA1v6yyRtVsUC0F4Vrh9KM2IhnBEV3F55lEvVCAdSfrNHz8SbH-E7NzoeeDeZRYGZElaJffAQ9bgB4dfYF6wqVAR2ebjVWGQ4gsl2MVYSgzIcF-Zxkl2qQj/s1600/IMG_9898-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0olsUp5Tya8L3uq6TRBwfVA1v6yyRtVsUC0F4Vrh9KM2IhnBEV3F55lEvVCAdSfrNHz8SbH-E7NzoeeDeZRYGZElaJffAQ9bgB4dfYF6wqVAR2ebjVWGQ4gsl2MVYSgzIcF-Zxkl2qQj/s640/IMG_9898-001.JPG" width="426" /></a></div>
<br />
The centerpieces:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Fsq5myoNLw_KRnUcG15KRzHCjxWvx_bVf53dbzyMep9fI1afULWNHBgFyD-MsMcvWErIJ1fWf9FSIWRWCPdmEabNwf9HLOQUpX8hM7vucP0kfWZdI1j8JKsr4LiUlwy2B-4orm5gSeMW/s1600/IMG_9908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Fsq5myoNLw_KRnUcG15KRzHCjxWvx_bVf53dbzyMep9fI1afULWNHBgFyD-MsMcvWErIJ1fWf9FSIWRWCPdmEabNwf9HLOQUpX8hM7vucP0kfWZdI1j8JKsr4LiUlwy2B-4orm5gSeMW/s640/IMG_9908.JPG" width="426" /></a></div>
<br />
One of the prizes: <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbr1AU2sGaYExaUZxQuEQAcZn5Dhqz-onV8VoqXhk87BZkjc-uZRe-O2inUKPi7_btYAogWq2SEGLobytZc2S8jKoH38Oppi8TpKssDqqPgkJM7JW8hNl4y_Y8vBjgrY-GLef6gjQ-C4A/s1600/IMG_9798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbr1AU2sGaYExaUZxQuEQAcZn5Dhqz-onV8VoqXhk87BZkjc-uZRe-O2inUKPi7_btYAogWq2SEGLobytZc2S8jKoH38Oppi8TpKssDqqPgkJM7JW8hNl4y_Y8vBjgrY-GLef6gjQ-C4A/s640/IMG_9798.JPG" width="640" /></a></div>
<br />
I melted some odds and ends candles to make a new candle in an antique tea cup. Idea from <a href="http://georgicapond.blogspot.com/p/candle-craft-project.html">Georgica Pond</a>. I tied it with ribbon to hold it together and then wrapped it with tulle. I also had some store-bought lotions and soaps for prizes in case of ties, and there was one, so I'm glad I thought of that!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9UoJKWsrnfI63ayTzr35PDLq_9A2Q4qdQLy969TRzVKmIHIWX58NfWCPcOO-xRxr-hKET3ZtW6uKUrGGadsP93E1pFb-ZOBc97LlHoLXffkDTuxkZpZGG_axMBOul37U6DKQns7yCGcK/s1600/IMG_9869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9UoJKWsrnfI63ayTzr35PDLq_9A2Q4qdQLy969TRzVKmIHIWX58NfWCPcOO-xRxr-hKET3ZtW6uKUrGGadsP93E1pFb-ZOBc97LlHoLXffkDTuxkZpZGG_axMBOul37U6DKQns7yCGcK/s640/IMG_9869.JPG" width="640" /></a></div>
<br />
One of the games: homemade scratch-its! There is a great tutorial <a href="http://georgicapond.blogspot.com/p/candle-craft-project.html">here</a>. The losing cards had a cartoon picture of a frog with the word "sorry" written underneath.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvL0gQXdcwDG810PPkHHborqCm6KjJoBMQbjJ31cX_UQcwFfX1NAMNxmAX0UoF-jhGaFFh8wia8I1_z7ST6oIYzNN1Rp3lJWkb6NzXXG_DDBLQZAyCCDXKNH7vGYIVytRc62BOQ_xvN-m/s1600/IMG_9870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvL0gQXdcwDG810PPkHHborqCm6KjJoBMQbjJ31cX_UQcwFfX1NAMNxmAX0UoF-jhGaFFh8wia8I1_z7ST6oIYzNN1Rp3lJWkb6NzXXG_DDBLQZAyCCDXKNH7vGYIVytRc62BOQ_xvN-m/s640/IMG_9870.JPG" width="638" /></a></div>
<br />
Congratulations Jamie on your upcoming wedding! Love you! </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com3tag:blogger.com,1999:blog-3982335203469100115.post-83919694168861685142012-05-31T22:02:00.000-07:002012-05-31T22:02:44.108-07:00Beef Tacos<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qa2EXhzd6VwzvtpoHspoh3A19odeC7pztdBm35oUiqAeh68s9j1eh90iKlGkJTqRnHfwRS19dDVnKIE822hyphenhyphenRDkkZI98A6e6CcmcXrFrhUAUqD0yazrBLFQtg5p18w5e35gQWNieK_RS/s1600/IMG_9751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qa2EXhzd6VwzvtpoHspoh3A19odeC7pztdBm35oUiqAeh68s9j1eh90iKlGkJTqRnHfwRS19dDVnKIE822hyphenhyphenRDkkZI98A6e6CcmcXrFrhUAUqD0yazrBLFQtg5p18w5e35gQWNieK_RS/s640/IMG_9751.JPG" width="640" /></a></div>
<br />
I can't believe I've never blogged about our favorite taco meat recipe! This America's Test Kitchen recipe is very similar to the one I grew up eating as a kid. This kind of taco meat is nice and saucy, with just a hint of spice, and you won't believe how quick it is to make. We like to make the <a href="http://robyn-cooks.blogspot.com/2010/02/cycle-of-delicious.html">Test Kitchen's refried beans</a> to go with it. <br />
<br />
<b>Beef Tacos</b><br />
adapted from <a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X">The America's Kitchen Family Cookbook</a><br />
<i>serves 4</i><br />
<br />
Notes: I've discovered that the quickest way to mince onions is to use a food processor. Peel and quarter the onion, then pulse in the processor, stopping to scrape the sides every 3-4 pulses. Just make sure that when you open the lid, for the love of god, DON'T stick your face over the opening, unless you want a face full of eye-burning onion fumes.<br />
<br />
1 tablespoon vegetable oil<br />
1 onion, minced<br />
3 garlic cloves, minced<br />
2 tablespoons chili powder<br />
1 teaspoon cumin<br />
1 teaspoon coriander<br />
1/2 teaspoon oregano<br />
1/4 teaspoon cayenne pepper<br />
Salt<br />
1 pound (90 percent lean) ground beef<br />
1/2 cup smooth canned tomato sauce (8-ounce can)<br />
1/2 cup low-sodium chicken broth<br />
2 teaspoons cider vinegar<br />
1 teaspoon light brown sugar<br />
8 taco shells<br />
<br />
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook for about 5 minutes, or until softened. Stir in the garlic, spices, and 1 teaspoon salt. Cook for about 30 seconds, until fragrant.<br />
<br />
Add the ground beef. Cook for about 5 minutes or so, breaking it up with a wooden spoon, until no longer pink. Stir in the tomato sauce, broth, vinegar, and sugar. Simmer for about 10 minutes, until thickened. Taste and season salt to taste.<br />
<br />
Divide the filling evenly among the taco shells. Top with cheese, lettuce, and tomatoes (or whatever toppings you like).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE72cN5nhpEDHkUlYjQPki1EhlqywNGSZekGUCOE4QnlrfUICLBzG8SeRue5SBgADdO-54JjUonHxw9d_s-uPtKrFgkTmYVWqJBvN1Xnobroy-5PKESWAVu_p_fGduGJBJGKLq6y_XybK/s1600/IMG_9756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE72cN5nhpEDHkUlYjQPki1EhlqywNGSZekGUCOE4QnlrfUICLBzG8SeRue5SBgADdO-54JjUonHxw9d_s-uPtKrFgkTmYVWqJBvN1Xnobroy-5PKESWAVu_p_fGduGJBJGKLq6y_XybK/s640/IMG_9756.JPG" width="638" /></a></div>
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-82941205994811555922012-05-23T21:05:00.000-07:002012-05-23T21:05:49.691-07:00Summer BBQ Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Since Memorial Day weekend is coming up, I thought I'd post a little round-up of some of my favorite summer recipes from the past couple of years on this blog. There's a lot of great grilling recipes here, as well as several side dishes that would be perfect to make for a BBQ or bring along to a picnic. </div>
<div>
<br /></div>
<div>
Depending on where you live, not all of these ingredients may be in season just yet, but at least they give you some ideas for the summer months ahead!</div>
<div>
<br /></div>
<div>
Just click on the photo to go to the recipe!<br /><br /><table style="margin: auto;">
<tbody>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2011/09/marinated-bean-salad.html" title="Marinated Bean Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5j-W0FGWDvjNSpU9kbPAQIPpYuskPDVni_Ke-MvrgjeYSe93bQ40UbBQ6QiYvN5HIvs50O9ihFjBgWSCuxJYNbjrv0dwsVSea7akv747IlGUpeFgwo4XKdtPrbipsV96v7KOveCNNIKfL/s1600/bean_salad.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/06/spicy-grilled-shrimp-potatoes-and-bok.html" title="Spicy Grilled Shrimp">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxXgyk20EzIGzj2Ijt3mBKQZ8iHKGoqEK-VDKE1xK7b1AGGrgrpWpJ2B8ZVAZZykCypWMaMOOJLn4M9rQcvArT-pCfFtFiZ5ppKoxM-nErJAPO7aZ_-p-tNHz1sCT87z8rlVLTNsuud0w/s1600/grilled_shrimp.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/07/beer-brats-with-kohlrabi-carrot-slaw.html" title="Beer Brats with Kohlrabi Carrot Slaw">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoDa_7cGeO9P0PMjrTyngsAgLp9qP-Br-HfWc77_ewbAxjG4ml_bjmKKdQWQDICrRFijvNSruJ_uL0dWpDEg8NxLP3RLBvHdhBUxOTvWZIB5HyfPy31y2WX6VHOc6zeAsGrPH2PtdCBEd/s1600/brats.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/06/chicken-adobo.html" title="Chicken Adobo">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnc_ySWjIzcFpnp71DEB6ioJWwjInUFLnOnXx5GwpsJvpn6JPs5pEKu2lgqjSjGqAMvHccGHUr95LX9tw1F1zRAkbf8-W2QLcGdGq7Yl2vqkxKxZ6VL7sHQpg2tSkWcpDYcsMBku34WBXJ/s1600/adobo.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/08/summer-fruit-tart.html" title="Summer Fruit Tart">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Rh4LLIq6SFemMs1DrCaJRAgD0yGzV3biTV1JHAi4Ekkm4NCB8VQbBNiyaSq5byP39wEMbEof9WdNsEMQoXxIdrexVG2i-CXbHnuWSjkdcbgydW91oldI2sMyAOtTVYD0rpDaaYXPQdY/s1600/fruit_tart.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2011/06/farmers-market-potato-salad.html" title="Farmer's Market Potato Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nkKJYGOvbJOzcLi0FVRugL2kN5P7LpQS8V11gIDX0q6KF1JiOz6RYmEcnO3NK5p1xXMhTL6OzDyJVLLZ_IoQYg4P0-HXq2_Dbp7jHwlsf4q0RPBo3hQwMupsXot-JV5AKysZ1SCuOlnE/s1600/farmers.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/09/grilled-corn-with-hot-lips-chili-butter.html" title="Grilled Corn with Hot Lips Chili Butter">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-f4Qr1dOP41hWWBY3l_CyC-n0gpWtB166ct0ATM8wRuaue4coP0ZPeFUqZfoJVMMHAlz6TSYR25O10MQb2_4tsjGyRCbAbbZmLuF3H3uMy0vRPpYIfBKbL6N_D8NdXV1lF09q_lRXsZM/s1600/corn.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2011/06/grilled-chicken-with-tangy-yucatecan.html" title="Grilled Chicken with Tangy Yucatecan Spices">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gxQqmje7q1T0R3C1vOzYO_uv3OIMSzjclJ1__pIEJ7QxXSeUOlF0ZoiLovhhBOp1L2N51WPg7oZ1XDgG2kkei6SLr7w2vULoG1O4aHAkkjBn0oDpl59KZIqAgoOAgLHYXeaUq5bOhyphenhyphenYh/s1600/chicken.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/04/beer-glazed-black-beans.html" title="Beer-Glazed Black Beans">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3UrBmx-hS4FOPKLy_M1BB5pdtfwWtGSCM3PTfAFewzRNVK0XHmeTdZyh3rhpBAxqoCzgL-lM_Ju-_jF_bZygMjN7_2zEFUpffEb1MrMFIyp0e0psgbihmjNdeYfSez198XNMAMvMN_JS/s1600/blackbeans.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/10/hummus.html" title="Hummus">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFUdTQznTJbLvWGuIPfGKkSAjIlwN843lQYzr18hRg-3-KqCTdPpd17RBlU3wOPA1XDrDWwiulcBBoZKYpR_xnrPtvZnxRNGQZyOZVr6U_in_jwgpYnOWhAimBLfgkHkORQkFsE7Z66Ra/s1600/hummus.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2011/04/cucumber-jicama-and-fruit-salad.html" title="Cucumber, Jicama, and Fruit Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hKQqT9K2tsIl5LRvJXBErwYyt61GE0Qj_ECJ_k05IrWbTVMNvGfXJZChw_Oqp2MuygHa8vlnIscAkTPwO1ucYmI4NQmSgA0zAvbnkHCAzLcsWJoGQvD6vOop0G1L3U1zSLJnXpLk3878/s1600/jicama.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/05/spicy-no-mayo-coleslaw.html" title="Spicy No-Mayo Coleslaw">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmUVnT-RgD6_bTA0OiKzp3f3nT882gEenI-KLfH7VEg0lNPy04YdofA_ljlt3XxHJILgi7FmVP4r-PuT-nPVP0w8ZQfgqWXJQXCAUIxAyL3cTLRFuGPfiRj4roO-LFutdm42QPmMVZQBR/s1600/no_mayo_slaw.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/02/snow-pea-scallion-and-radish-salad.html" title="Snow Pea, Scallion, and Radish Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YgWeP__7yUx43vjI3vBmZzd5Yn5Ghocmx-koz2UjFl9EeaVNTiHu4BHnCKAucAP5B7esrA5nqI51Uxrqv7CS-5Z_a58HqiyRCkWsME0NF0cwu15t-XFoXeLlZ3GQ5DkWsovjxGTqVue9/s1600/snowpea.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2011/08/chunky-fresh-tomato-salsa.html" title="Chunky Fresh Tomato Salsa">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl9yL-h9YbJvuiZf6kk8y71RGC_sbT0bXB37bf1vznxPgWhLr06xNzp5qkkNpj_b6jYsdSPD41Ns2DlgSHOE1WyOF70hAcPkytkjS1qTsiiV_sxV-zmGJYHJIdlyKr098bx4VyK1Fd1Xg/s1600/salsa.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/04/whole-wheat-spaghetti-with-tahini-and.html" title="Whole Wheat Spaghetti with Tahini and Vegetables">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAnCnIr6NTRMzBzvfzNYu8A6IGWF3fpW1w0jrsnEF_6Xc7ng2qScuYvMSEL2ilrl3ktvmUp5BI_L2tGq0qvFKMnFSjNlyfbYE2XUIyho__IOUPKNSxsiSlRi55dUlDHCvwvelCnRuD_Gb/s1600/spaghetti_tahini.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/05/red-white-and-blue-slaw.html" title="Red, White, and Blue Slaw">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBM9zbDBp-Z3QYzGfJdfgp1fXG29XjozEk-ThH48Ky4mpV1AkprhLDfFoSb7mZcwFLYi1SSqN9l-2vDa9kYXKKfIAHW_8XPcSIm4xmT_f3RTfaaN7Xa7csS4I-Xm2ppFYre8q2FQhq4TV/s1600/red_white_blue.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/06/potato-salad-with-mint.html" title="Potato Salad with Mint">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQu_8JFdo0syt2dAopEOEJHI5eK0unaDEzlmtzvYBLMWcSiAzEs58ndqB8De9VtlKjKjA2qjeo_S-cpuXgE-1xsCfOshn07surGE5UvMY3HVeU7TcPLkSy8Qd-ck6UqvB7pOdpBMZzMwC/s1600/potato_salad_mint.JPG" />
</a>
</td>
<td><a 18"="" href="http://robyn-cooks.blogspot.com/2011/08/tomatoes-stuffed-with-summer-corn-salad.html" title="Tomatoes Stuffed with Summer Corn Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBp98x60D3zMSPab8nZz6Jeqv3h9mDwhXIUw_uA8LqzhA7woelFFMoi7ynsk7SPFYlpW8RlvQuLaXY8pIfzz3atWqA-FGmsy2U3ke8ACfO3wquWbBwidBB36AbMr7EYeOPB1vdO9giZpT/s1600/tomato_corn.JPG" />
</a>
</td>
</tr>
<tr>
<td><a href="http://robyn-cooks.blogspot.com/2010/09/fresh-tomatillo-salsa.html" title="Fresh Tomatillo Salsa">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZPZm1UPaM9KouHZFSQODumCEXbDHx0emjS1izN-oZEQlqiL_nrxomZXnotTXk-uMnm14X6fPabqikaf5Kf5ftkn18sMd0aSzkXso6mOLHGeR5RQYF-o5Njvo7ztYO2zi6anESgsh7Zjy/s1600/tomatillo.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/10/grilled-red-chile-steak-with-sweet.html" title="Grilled Red Chile Steak with Sweet Plantains, Red Onions and Chiptole Salsa">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAS_wwxb7xePOzMTzhLbnwJ0dUhrBv_XfN0H9iu18hWER5ZE-AQHpLsjNweNi-T6uqK8K6Rc6o_ngz8OpcBvTp3AeiVMR2v1q7I5E7_-oPEOk-IUXGI2Ao96DhTcoAIcF1Q6nxiqW2M3G/s1600/steak.JPG" />
</a>
</td>
<td><a href="http://robyn-cooks.blogspot.com/2010/06/ginger-glazed-grilled-carrots-pea.html" title="Ginger-Glazed Grilled Carrots, Pea Shoots, and Wild Rice Salad">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYk2d1a_iWGwoCq2pCVeVAY7Y741tb2xd1iCqSvtumJxkJEi-W5NGQrOPgPUvOCLmB-lc4Q4a5xnhep5JyVIBXcDnDrQ5Qbckx27maIRYXWyB6EsTFha_y70szfYlrZQuuMXG5MT1kgy0i/s1600/wild_rice_salad.JPG" />
</a>
</td>
</tr>
<tr>
</tr>
</tbody></table>
</div>
</div>
Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com3tag:blogger.com,1999:blog-3982335203469100115.post-627125539174345142012-05-09T21:55:00.000-07:002012-05-09T21:55:10.530-07:00Nacho Cheese Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVWflc7wlqB5kti9Z8a0A1io6sdnH1K5NbvJSa0BykntN5qa98SxlDdSkyuqDzrsnGKhFHS-_kb8ZeD6l82g1gVTtiCCKAQdHNfzwBK76R9z8T9PM4il3SbsQuoOmBzT9H-4IUN0Dn76n/s1600/IMG_9653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVWflc7wlqB5kti9Z8a0A1io6sdnH1K5NbvJSa0BykntN5qa98SxlDdSkyuqDzrsnGKhFHS-_kb8ZeD6l82g1gVTtiCCKAQdHNfzwBK76R9z8T9PM4il3SbsQuoOmBzT9H-4IUN0Dn76n/s640/IMG_9653.JPG" width="640" /></a></div>
<br />
Wondering why my posts have been few and far between?<br />
<br />
It's NOT because I've lost interest in blogging about food. I've just been too <i>tired</i> to photograph and write about what I've been eating.<br />
<br />
In fact, my interest in food has become all-consuming as of late. I don't know for sure if what I have been feeling are <i>cravings</i>, but I will borrow the words of my friend Sarah when I say that these days I am "very susceptible to suggestion". If I see an ad for a food, or someone tells me about a food, chances are, I'm going to need to find a way to buy or make that food soon, because I won't be able to stop thinking about it until I do. And when I do eat that particular food, it will be the best (insert-name-of-food-here) that I've ever had. It's like all my taste buds are heightened and my usual obsession with food has been taken to the next level.<br />
<br />
To illustrate my point, the woman who rang up my groceries at the Co-op told me about a tuna sandwich she made that sounded so fantastic I made it myself the very next week. It was just plain tuna, but she added a slice of smoked mozzarella and topped it with a quick slaw made out of just kale and apple cider vinegar. It was incredible!<br />
<br />
I haven't been eating any weird food combinations like <i>pickles and ice cream</i> or anything like that, but lately I've been going for things that I never used to eat very often, like chicken Caesar salad, tuna sandwiches, cottage cheese and pineapple, and orange juice. I even had a Pepperoni Hot Pocket the other day (now there's a blast from the past which I hope does not become a regular occurrence. They used to be my breakfast almost every day in high school). Strawberry lemonade has become a new obsession as well.<br />
<br />
Have you picked up on my little hints? Well, here's a big hint that explains my lack of posts and sudden extreme obsession with food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AD4nmvJyfvWdeafZ4-KWVTw6lMPLUxy-pFFlHWDvKB6r_sdlDx7lKhLx17KchwcSZ5jUyv3GyFHI13AkA8hipO72KjzUuMGoLtHkmjILKtF9kbp7Tgsj4lJ-u59SUfjBwxUsyWvVqb9x/s1600/IMG_9510-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AD4nmvJyfvWdeafZ4-KWVTw6lMPLUxy-pFFlHWDvKB6r_sdlDx7lKhLx17KchwcSZ5jUyv3GyFHI13AkA8hipO72KjzUuMGoLtHkmjILKtF9kbp7Tgsj4lJ-u59SUfjBwxUsyWvVqb9x/s640/IMG_9510-001.JPG" width="640" /></a></div>
<br />
Yep, that's right, we're having a baby! I'm so excited to finally share this news on my blog. I'm about 4 months along now, so that means we'll get to meet this little one sometime in mid-October. I'm officially taking suggestions for adorable Halloween costumes for a two-week old infant. <br />
<br />
So why am I posting about nacho cheese sauce?<br />
<br />
Well, that's been another favorite food lately. My workplace is a mere five minute stroll from the university dining hall where they serve up huge portions of delicious nachos, covered in that classic oh-so-good-for-you cheese sauce. For awhile there in the first trimester I went ventured over to get my nacho fix once a week, but after a few weeks of that I decided I wanted to try to make my own cheese sauce at home, so I could control my portions better and know exactly what was in the sauce itself. As it turns out, making nacho cheese sauce is just like making any other kind of cheese sauce - easy. This is actually really delicious served over steamed mixed vegetables as well!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaDKId2_LSn7fe_3RKHWT633TXYL2gDy8z43PIuF9QtovvQ_dxxmGg7ZV07JZx-7917KBGV1QQnXx6bFw7aI5W77xvLhjjTmGtIgYYx-9VmZBUIr-gEFuN2-Ple-AFmm9JcqZhC1xmd2S/s1600/IMG_9656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaDKId2_LSn7fe_3RKHWT633TXYL2gDy8z43PIuF9QtovvQ_dxxmGg7ZV07JZx-7917KBGV1QQnXx6bFw7aI5W77xvLhjjTmGtIgYYx-9VmZBUIr-gEFuN2-Ple-AFmm9JcqZhC1xmd2S/s640/IMG_9656.JPG" width="640" /></a></div>
<br />
<b>Nacho Cheese Sauce</b><br />
adapted from - <a href="http://kitchensimplicity.com/nacho-cheese-sauce/">Kitchen Simplicity</a><br />
<br />
4 ounces pepper jack cheese, shredded<br />
4 ounces sharp cheddar cheese, shredded<br />
1 tablespoon cornstarch<br />
1 (12 ounce) can evaporated milk, divided<br />
2 teaspoons hot sauce<br />
Salt to taste<br />
<br />
In a medium saucepan, toss together the cheeses and cornstarch until evenly coated. Add 1 cup of the milk, the hot sauce, and a pinch of salt. Cook over medium-low heat, stirring often, until thickened and smooth. Once it's hot and bubbling, check the consistency and add more milk if you'd like it thinner. Otherwise, taste and season with more salt if needed, and serve immediately. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com5tag:blogger.com,1999:blog-3982335203469100115.post-23771267211604403752012-05-01T22:35:00.000-07:002012-05-01T22:35:42.227-07:00Ham, Asparagus, and Swiss Cheese Crepes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WCLmgNBsYL1RpQxV8Dx6RyfUwsc78LrNsA3I6AK59bbb8sVED34c-0s6Szme7SU7dqLfye9EchMTJUK1jGAt7O9ht8yv93puihQCmOpoduUimoUmTLzeCxSzjyc3bM8sf-uOE20SDHp_/s1600/IMG_9627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WCLmgNBsYL1RpQxV8Dx6RyfUwsc78LrNsA3I6AK59bbb8sVED34c-0s6Szme7SU7dqLfye9EchMTJUK1jGAt7O9ht8yv93puihQCmOpoduUimoUmTLzeCxSzjyc3bM8sf-uOE20SDHp_/s640/IMG_9627.JPG" width="640" /></a></div>
<br />
Crepes are so fun, why don't I make them more often?! The filling options are endless - these have a savory filling and are great for brunch or dinner and make use of fresh asparagus which is at it's peak right now.<br />
<br />
I served these crepes with their recommended side - "fresh fruit with lime gastrique". Ignore the pretentious title of the recipe. Basically, it's chopped fruit that has been tossed with a lime juice and sugar slurry and allowed to soak for 15 minutes. I used bananas, mango, strawberries, and kiwi fruit. If you have about 4 cups of fruit total, you'll want to mix 2 tablespoons lime juice and 1 tablespoon sugar for your sauce. Or skip the sauce altogether and just eat plain fresh fruit with your crepes. Either way, it's more fun to serve it in a fancy glass.<br />
<br />
Not related to crepes at all, but I discovered a great make-ahead lunch idea that I wanted to share. One Sunday, I bought a bunch of veggies: broccoli, red bell peppers, a head of red cabbage, and a bunch of carrots. I chopped them all up into bite sized pieces, stored them in the biggest tupperware container I could find, and they sat there in the fridge for two weeks, ready for lunches or whatever I wanted to use them for.<br />
<br />
For weekday lunches, I packed a container with about two cups of these raw veggies to work with me, steamed them in the microwave, then either topped them with various things or stirred them into something else. Most days, I had a low carb lunch by topping them with edamame, sunflower seeds, a little shredded cheddar, and a heaping dollop of <a href="http://cafeyumm.com/index.html">Yumm sauce</a>. For variety, one day I topped them with leftover homemade nacho cheese sauce (blog post next week!). Another day, I brought a frozen meal (a rare occurrence), a four cheese penne with spinach, with a very creamy sauce. I knew it wouldn't make me feel full on its own (frozen meals never do), so I stirred in some of the steamed veggies to bulk it up. Besides lunches, I also used some of the broccoli and red bell pepper for a weekend omelet.<br />
<br />
How else can I use steamed veggies in my lunches? I'd love to get your suggestions!<br />
<br />
<b>Basic Crepe Recipe</b><br />
adapted from <a href="http://www.cuisineathome.com/">Cuisine at Home</a> - April 2009<br />
<i>makes about 10 crepes</i><br />
<br />
Notes: If you are planning on chilling the batter overnight, it's probably better to use the oil rather than the butter because it won't solidify. Remember, the first crepe of the batch is usually total crap, so just know that and don't get discouraged, the other ones will be much better. If nothing else, it's something to munch on while you make the rest.<br />
<br />
2 eggs<br />
1 1/4 cups milk<br />
1 cup all-purpose flour<br />
2 tablespoons vegetable oil or melted unsalted butter<br />
1/4 teaspoon kosher salt<br />
<br />
Combine all the ingredients in a large bowl using a hand mixer on low speed. Scrape sides of bowl, then mix on high for about 10 seconds, or until ingredients are thoroughly combined. It should be about the consistency of heavy cream. Cover and chill for at least one hour or up to 24 hours. This resting time helps relax the gluten in the flour, making the finished product more tender. This also means you don't have to worry as much about over-mixing in the first step like you do with pancakes and other baked goods.<br />
<br />
Heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. When hot, spray bottom and sides of pan with nonstick cooking spray. Measure out 1/4 cup of the batter, pour into one corner of the skillet, then immediately swirl the pan, tilting it so that the batter covers the bottom as much as possible. You can fill in any holes with more batter. Cook for about 1 minute, until the edges start to turn brown. You will know it's ready to be flipped when you can gently shake the skillet and the whole crepe shifts side-to-side in one piece. To flip, gently lift the crepe using a spatula and your fingers, and flip it. Cook on the other side for about 20-30 seconds. Transfer to a wire rack to cool.<br />
<br />
Continue to cook the remaining crepes, coating the pan with nonstick spray between each one. It also helps to give the batter a quick stir with a whisk before measuring it out when making each crepe.<br />
<br />
<b>Ham, Asparagus, and Swiss Cheese Crepes</b><br />
adapted from <a href="http://www.cuisineathome.com/">Cuisine at Home</a> - April 2009<br />
<i>Makes about 10 crepes and 2 cups of sauce</i><br />
<br />
Notes: These can be made ahead of time - just assemble the crepes but do not bake, cover them in plastic wrap and chill for 2-3 hours. When ready to serve, make the sauce while the crepes bake.<br />
<br />
<i>For the crepes:</i><br />
8 ounce cooked ham, chopped (I bought some ham from the deli and asked them for thick slices, but thin sliced ham would be just fine too)<br />
1 cup shredded Swiss cheese<br />
Ground black pepper to taste<br />
1 pound fresh asparagus spears, trimmed, cut in half (thin spears are best for this recipe)<br />
10 prepared crepes<br />
<br />
<i>For the sauce:</i><br />
4 tablespoons unsalted butter<br />
1/4 cup all-purpose flour<br />
1 cup low-sodium chicken broth<br />
1 cup milk<br />
1/4 cup stone-ground mustard<br />
Kosher salt and pepper<br />
Chopped fresh chives<br />
<br />
Preheat the oven to 400 F. Coat a baking sheet with nonstick spray.<br />
<br />
In a medium bowl, add the ham, cheese, and pepper and toss to combine. Place 1/4 cup of this mixture plus 4 asparagus halves down the center of each crepe. Roll them up and place them seam side down on the prepared baking sheet (at this point you can cover with plastic wrap and refrigerate until ready to bake). Bake crepes for about 15-20 minutes, or until the cheese has melted.<br />
<br />
Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the broth and milk, bring the sauce to a boil, then reduce the heat and simmer for 3 minutes. Whisk in the mustard, salt, and pepper and simmer until heated through.<br />
<br />
Serve crepes with the sauce, garnish with chives.<br />
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-73305789185726423042012-04-18T20:10:00.000-07:002012-04-19T10:59:24.701-07:00Sauerkraut with Apples and Sausage<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFH4ja7Luf94oH9exbJdcpMceZBDUTQwexiIZOAYkgpWNhoGiAk3-r5YxoB4tCOkFdTCnpnX7zrg9YGW7p0UNBgBhQGyRzGyLWwCHV_H2mmLMwg7iu6wQ-DTtb5ZUMXB_Iwg1tg8oTpzR/s1600/IMG_9491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFH4ja7Luf94oH9exbJdcpMceZBDUTQwexiIZOAYkgpWNhoGiAk3-r5YxoB4tCOkFdTCnpnX7zrg9YGW7p0UNBgBhQGyRzGyLWwCHV_H2mmLMwg7iu6wQ-DTtb5ZUMXB_Iwg1tg8oTpzR/s640/IMG_9491.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I realize most people consider sauerkraut and apples to be fall fare, and so this post may seem out of place amongst all the blog posts and magazines currently bursting with recipes for asparagus and broccoli raab. If you are one of those people, feel free to pin this to your recipe board and forget about it until next October, but if you're like me and enjoy warm, hearty meals all year-long, you can make it now.<br />
<br />
This recipe came from a cookbook called <a href="http://www.theunconstipatedgourmet.com/">The Un-Constipated Gourmet: Secrets to a Moveable Feast</a>. I'll be the first to admit, it's not the most appetizing premise for a cookbook, but let's be real, sometimes we all need a little help now and then. I'll gladly take advice from a book with such a witty title. And even if you are so lucky not to have, ahem, issues in that department, I think you will agree that this is a meal that everyone can enjoy. <br />
<br />
<b>Sauerkraut with Apples and Sausage</b><br />
adapted from <a href="http://www.amazon.com/The-Un-Constipated-Gourmet-Regularity-Challenged/dp/1402216726/ref=sr_1_1?s=books&ie=UTF8&qid=1334791931&sr=1-1">The Un-Constipated Gourmet: Secrets to a Moveable Feast</a><br />
<i>Serves 4</i> <br />
<br />
Notes: Instead of bratwurst, we used chicken apple sausages. <br />
<br />
4 bratwursts (precooked), whole or chopped into 1-inch pieces<br />
3 slices thick-cut bacon, cut into 1-inch pieces<br />
1 medium onion, peeled and chopped<br />
1 tablespoon butter<br />
1 pound sauerkraut, drained<br />
1/2 cup beef or chicken broth<br />
2 tart apples, such as Granny Smith, peeled, cored, and chopped<br />
1 tablespoon brown sugar<br />
1 bay leaf<br />
1/4 cup dry white wine<br />
salt and pepper, to taste<br />
<br />
In a large skillet (we used cast iron), cook the bacon until crisp, about 7 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon. Remove all but 2 tablespoons of bacon fat from the skillet.<br />
<br />
At this point, the recipe suggests you just toss the excess bacon fat. I say, keep it, you fools! Leftover bacon fat is great to use instead of butter for pan-frying potatoes, caramelizing onions, sauteing veggies, and making any kind of beans (such as refried). We strain it through a paper towel into a jar and store it in the fridge where it will keep for weeks (months too, probably?). <br />
<br />
Spoon one tablespoon of the bacon fat plus a tablespoon of butter into another large skillet, and leave the remaining tablespoon in the original skillet. In the new skillet, saute the onion until tender, 5-7 minutes. Add the sauerkraut, saute 1 minute. Add the broth, apples, sugar, bay leaf, and wine. Cover and cook for another 10 minutes or so over low heat. Add the bacon and continue cooking for another 10 minutes while you do the next step.<br />
<br />
In the original skillet, where you left that tablespoon of bacon fat, saute the sausage for about 10 minutes, until it's browned in spots. <br />
<br />
At this point, you can either add the sausage to the sauerkraut mixture and cook the whole thing for another 10 minutes, then serve in a bowl, or you can let the sauerkraut mixture cook for another 10 minutes by itself while keeping the sausage warm, and pour the mixture over the sausage to serve. It's up to you, just don't forget to remove the bay leaf. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3E3ktMQZ__kMczIVlBEvXqMexls5R4ndB2WXbB5EUKCIW8OacTnd4DHHRLrhqdLN3LLOWFgq1hSBLlTMlhpr-JpjmOHr8OM-DeoYALPuFouDXUZzwnLMe_qd41TNXTgxDXtaqxFR0So8/s1600/IMG_9499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3E3ktMQZ__kMczIVlBEvXqMexls5R4ndB2WXbB5EUKCIW8OacTnd4DHHRLrhqdLN3LLOWFgq1hSBLlTMlhpr-JpjmOHr8OM-DeoYALPuFouDXUZzwnLMe_qd41TNXTgxDXtaqxFR0So8/s640/IMG_9499.JPG" width="640" /></a></div>
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-27155847933131175092012-04-08T21:10:00.000-07:002012-04-08T21:10:04.375-07:00Broccoli Bacon Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA7PplV-QOF9f2GyK8LXE4PYSUAVb3qqnI_9CQU7XVGg4p8EjgYg-dwXdu5n19-Y270Rb1Si4a9KgVx_OTIXFOhJq6DeGFPeL0nXGwoYsbcvs5EPp0eRQVIQ_1ZgmGOTIBj71PplwSiro/s1600/IMG_9556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA7PplV-QOF9f2GyK8LXE4PYSUAVb3qqnI_9CQU7XVGg4p8EjgYg-dwXdu5n19-Y270Rb1Si4a9KgVx_OTIXFOhJq6DeGFPeL0nXGwoYsbcvs5EPp0eRQVIQ_1ZgmGOTIBj71PplwSiro/s640/IMG_9556.JPG" width="640" /></a></div>
<br />
Apparently I've been eating quiche the Weight Watcher's way my whole life, thanks to my mom. I had no idea this was a "light" version of a quiche until I asked my mom for her recipe last week. Normal quiche recipes call for heavy cream and lots of eggs, but this recipe only uses 4 eggs total and 1 cup of evaporated milk.<br />
<br />
We've been eating variations of this quiche for brunches and holiday breakfasts as long as I can remember. Sometimes we use chopped leftover ham instead of bacon, and you could use different vegetables like red pepper or spinach instead of broccoli. I don't know what the Points+ value is for this recipe; the original cookbook is from 1981 which used an entirely different method of tracking. You could easily enter the ingredients into a recipe builder yourself if you wanted to figure it out. What is nice about a quiche is that you get to decide how many servings you want it to be, based on how you slice it, so you can raise or lower the Points+ as you'd like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiiOKMyEPkWIVffuAF_7YrmtFvYVAhLK2z5Es3AR_Z_ewFc4IWuVyH1CjsqMiBJo4Bu7iaX3MqNShhwzhwJl732SPEjIe64Npp-IrEVaLiTG_ODiqqF7PAGgg2Ys6-R-y5l0aydERGXpH/s1600/IMG_9562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiiOKMyEPkWIVffuAF_7YrmtFvYVAhLK2z5Es3AR_Z_ewFc4IWuVyH1CjsqMiBJo4Bu7iaX3MqNShhwzhwJl732SPEjIe64Npp-IrEVaLiTG_ODiqqF7PAGgg2Ys6-R-y5l0aydERGXpH/s640/IMG_9562.JPG" width="640" /></a></div>
<br />
<b>Broccoli Bacon Quiche</b><br />
adapted from <a href="http://www.amazon.com/Weight-Watchers-365-Day-Cookbook-Full-Choice/dp/0453010067/ref=sr_1_2?ie=UTF8&qid=1333929907&sr=8-2">Weight Watchers 365-Day Menu Cookbook</a><br />
<i>Makes 1 quiche</i><br />
<br />
Notes: My mom has made many tweaks to this recipe over the years. For example, it originally calls for imitation bacon bits, but we use either real bacon bits or chopped cooked bacon. You'll notice that it calls for 1 cup of evaporated milk, yet most cans are 12 ounces. I don't know what to do with extra 4 ounces of evaporated milk. If you have a deep pie pan, you could probably use the whole can. Sometimes my mom would just buy two cans and just make three quiches (8oz x 3 = 24oz). We usually made at least two if it was for a family gathering anyway, and it makes great leftovers so having an extra one was nice.<br />
<br />
1 standard prepared pie crust (I used a frozen one, placed in the fridge to thaw that morning), or make your own from scratch<br />
1 cup steamed broccoli (from fresh or frozen), chopped into small pieces<br />
2-3 heaping tablespoons cooked bacon, chopped into small pieces, or bacon bits<br />
2 green onions, sliced<br />
8 ounces shredded Swiss cheese<br />
4 eggs, lightly beaten<br />
1 cup (8 ounces) evaporated milk, regular or low-fat<br />
1/2 teaspoon salt<br />
1/8 teaspoon pepper<br />
<br />
Preheat the oven to 325 F.<br />
<br />
Prepare the pie crust in a pie baking dish according to package directions, if applicable (mine came in an aluminum pie plate so I just baked it in that).<br />
<br />
In a medium bowl, combine the broccoli, bacon, and green onions.<br />
<br />
Sprinkle half of the cheese over the bottom of the pie crust. Top with the broccoli-bacon mixture.<br />
<br />
In another medium bowl, mix together the eggs, evaporated milk, salt, and pepper. Pour over mixture in pie crust.<br />
<br />
Top with the remaining cheese.<br />
<br />
Place the pie baking dish on a baking sheet (in case there are any spills) and bake in the oven for 50-60 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-70312492591217869372012-03-28T21:33:00.000-07:002012-03-28T21:33:31.365-07:00Sweet and Spicy Pineapple Pork<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFhzPqmwO0BXUZOzakQyZmrjH5TrXlCja137efKjC6d4Km9TBcD6ixhx_Vb1UMsi7SEAAa8m1uTQOhz9p7OI3xpEeLr2RSFLldgGtE_WDzC0HazuXgwivoEYUpOtt1PXzuR86-E6sO0lZ/s1600/IMG_9366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFhzPqmwO0BXUZOzakQyZmrjH5TrXlCja137efKjC6d4Km9TBcD6ixhx_Vb1UMsi7SEAAa8m1uTQOhz9p7OI3xpEeLr2RSFLldgGtE_WDzC0HazuXgwivoEYUpOtt1PXzuR86-E6sO0lZ/s640/IMG_9366.JPG" width="640" /></a></div>
<br />
I have a sweet cat sleeping on my arm, making typing is difficult, therefore I will get right to the point. This is tasty - you should make it. The pork goes perfectly with the sauce, and fresh pineapple can't be beat! I have yet to be disappointed with anything I've made from this Rachael Ray cookbook. I've given away just about all my other books by her except this one.<br />
<br />
<b>Sweet and Spicy Pineapple Pork</b><br />
adapted from Rachael Ray - <a href="http://www.amazon.com/Rachael-Ray-365-Repeats-A-Deliciously/dp/1400082544">365: No Repeats</a><br />
<i>serves 4</i><br />
<br />
Notes: Serve with white or brown rice and a simple steamed veggie, like snap peas.<br />
<br />
3 tablespoons extra-virgin olive oil<br />
4 (1 1/2-inch thick) boneless center-cut pork chops<br />
Salt and freshly ground black pepper<br />
1 large onion, chopped<br />
2 garlic cloves, chopped<br />
1 red bell pepper, cored, seeded, and chopped<br />
1 jalapeno pepper, seeds removed, finely chopped<br />
8 ounces pineapple chunks, fresh or canned (use the juice if canned)<br />
1/2 cup chicken stock or broth<br />
1/4 cup fresh flat-leaf parsley leaves, chopped<br />
<br />
Preheat the oven to 375 F.<br />
<br />
Heat a large skillet over medium-high heat and add two tablespoons of the oil. Season the pork with salt and pepper and place in the skillet. Let them sear for about two minutes on each side. Transfer them to a rimmed cookie sheet and place them in the oven to finish cooking all the way through. Rachael says you can tell the meat is done when it is firm to the touch, but I prefer the precision of a thermometer (145 F). Remove the pork from the oven and let rest, covered with a piece of aluminum foil (as they rest they will get closer to 160 F, the actual "done" temperature).<br />
<br />
While the pork chops are in the oven, return the skillet you were using to medium-high heat and add the remaining tablespoon of olive oil. Add the onions, garlic, bell peppers, jalapeno, salt, and pepper. Cook for 3-4 minutes, or until the veggies begin to soften. Add the pineapple (juice if you have it) and the chicken stock. Continue to cook for another 3-4 minutes. Add the parsley and stir to combine. Serve the sweet and spicy pineapple sauce over the pork chops. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-38746778369177529952012-03-19T21:57:00.000-07:002012-03-19T21:57:58.243-07:00Creamed Chipped Beef on Toast or: What to do with Leftover Corned Beef<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIHuQDG3FpnENfr0gC9uZfCDH7tBEcWUUfPj-Bz83u3rhqqPXseLDpoZ9CrZpmH8sC6M3qRh8w0TcrOmYQMM3wymW0jUMjvsMMrGnTw7b-qvlx1RF23OGRt2FDsr5KsKCSYKLomjEvgPo/s1600/IMG_9351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIHuQDG3FpnENfr0gC9uZfCDH7tBEcWUUfPj-Bz83u3rhqqPXseLDpoZ9CrZpmH8sC6M3qRh8w0TcrOmYQMM3wymW0jUMjvsMMrGnTw7b-qvlx1RF23OGRt2FDsr5KsKCSYKLomjEvgPo/s640/IMG_9351.JPG" width="640" /></a></div>
<br />
Still have some corned beef leftover from last weekend? This is a great way to make it into a new meal.<br />
<br />
In fact, the main reason I even bothered to make corned beef and cabbage for St. Patrick's Day MAY have been for the sole purpose of having leftovers which I could then smother with white sauce and serve on a piece of toast. I am a HUGE fan of biscuits and gravy, after all, and this is a pretty similar dish.<br />
<br />
My co-workers shared with me their not-so-fond memories of the original version of this dish. It goes by the endearing name "S.O.S", or "Sh*t on a shingle", from when it used to be served in the Army during World War II. Luckily, unlike the old versions, you won't find any condensed soup or canned <a href="http://en.wikipedia.org/wiki/Chipped_beef">chipped beef</a> in this recipe. <br />
<br />
By the way, the other thing in the background is a bowl of kale chips we made to have with it, because I have virtually no food-pairing skills whatsoever so that's what I came up with. Kale chips are awesome though. I used <a href="http://smittenkitchen.com/2010/03/baked-kale-chips/">this recipe</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8npv-_e-JX1sTZBK_sRMYtx00IQiIymwIStz3h20ydieMsfUIcKJ8ynUNIGmTMQSrjRldxEIC2TcGP-LX6M1YpHtCxZv4YyDAgrLkyUZ5nP5zT_S9GoP4gk55qa4e95NRY0GvCctKrio/s1600/IMG_9350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8npv-_e-JX1sTZBK_sRMYtx00IQiIymwIStz3h20ydieMsfUIcKJ8ynUNIGmTMQSrjRldxEIC2TcGP-LX6M1YpHtCxZv4YyDAgrLkyUZ5nP5zT_S9GoP4gk55qa4e95NRY0GvCctKrio/s640/IMG_9350.JPG" width="638" /></a></div>
<br />
<b>Creamed Chipped Beef on Toast</b><br />
adapted from <a href="http://www.cookscountry.com/magazine/February-March-2012/36278/">Cook's Country - February/March 2012 issue</a><br />
<i>serves 4-6 (can easily cut this in half if you don't have much leftover beef)</i><br />
<br />
Notes: I made their recipe for <a href="http://www.cookscountry.com/recipes/Corned-Beef-and-Cabbage/32813/">Corned Beef and Cabbage</a>, and reserved some of the cooking liquid for this recipe. It adds a lot of flavor, but you could also use chicken or beef broth if you didn't save any of the cooking liquid.<br />
<br />
4 tablespoons unsalted butter<br />
1/4 cup finely chopped onion<br />
4 tablespoons all-purpose flour<br />
1 teaspoon dry mustard<br />
1 teaspoon minced fresh thyme<br />
1/4 teaspoon cayenne pepper<br />
1 1/2 cups half-n-half<br />
1 1/2 cups whole milk<br />
1 cup reserved corned beef cooking liquid<br />
2 cups chopped cooked corned beef<br />
Pinch nutmeg<br />
Pepper<br />
6 slices hearty white sandwich bread, toasted<br />
3 tablespoons minced fresh chives<br />
<br />
Melt the butter in a saucepan over medium heat. Add the onion and cook for about 1 minute, or until softened slightly. Add the flour, mustard, thyme, and cayenne and stir to combine. Cook for about 1 minute so it becomes fragrant. Slowly add the half-n-half, milk, and corned beef cooking liquid, stirring with a whisk. Bring to a simmer and cook for 6-8 minutes, stirring every now and then, until thickened.<br />
<br />
Add the chopped beef and nutmeg and stir to combine. Cook for a couple of minutes to let the beef heat through. Season with pepper to taste, and a little salt if it needs it. Spoon over the toasted bread, and top with the minced chives. Serve immediately.</div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-21384381555458854772012-03-14T21:55:00.000-07:002012-03-15T08:51:50.808-07:00Matsaman Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E72SrO5olsxhn8t_ZxJt7lP-hCX40wLQCF6HaY5Ferr0A13OcdGuwN8H_623cuQhyphenhyphenw5FEBBtwkO-QIM5fZ02FTqPGXtG3wqP5D8X4JbFyeQ6xwJ2v7mEeWiCrdfFO2OwgWjB6_io7Ce2/s1600/IMG_9315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E72SrO5olsxhn8t_ZxJt7lP-hCX40wLQCF6HaY5Ferr0A13OcdGuwN8H_623cuQhyphenhyphenw5FEBBtwkO-QIM5fZ02FTqPGXtG3wqP5D8X4JbFyeQ6xwJ2v7mEeWiCrdfFO2OwgWjB6_io7Ce2/s640/IMG_9315.JPG" width="640" /></a></div>
<div>
<br /></div>
A few years ago we took a Thai cooking class from <a href="http://www.thaicookinghouse.com/" target="_blank">Niddy Lindsley</a> for Joe's birthday. She came to our house armed with a rice cooker and bags of groceries and taught us the traditional way of cooking several different Thai dishes. We took lots of notes and still try to replicate her dishes in our kitchen years later.<br />
<div>
<br /></div>
<div>
Tonight we made a version of Matsaman curry (my favorite curry). Usually it's made with onion, potatoes, and pork or chicken. This time we used what we had on hand, which happened to be an eggplant, some carrots, and some chicken thighs.</div>
<div>
<br /></div>
<div>
On a good week, I try to plan at least three meals and shop for all the ingredients on Sunday. This was not one of those weeks. I managed to get to the store, but I had no plan. So I bought some random veggies that looked good and that I knew we liked: eggplant, carrots, asparagus, cabbage, and some kale. I bought some boneless chicken thighs because they are relatively cheap, and the ingredients for my current favorite snack, cottage cheese and pineapple. Between the basic veggies I bought and our Costco stash of salmon burgers, Ling Ling Potstickers, and chicken apple sausages I knew we could figure out some simple meals this week. </div>
<div>
<br /></div>
<div>
So while this particular version of curry is definitely not traditional, it's still a delicious, home-cooked meal. </div>
<div>
<br /></div>
<div>
I love how she uses the coconut milk in this dish. You add the thick, creamy part of the coconut milk first, which rises to the top of the can, and then you pour in the remaining coconut water later on in the cooking process. For this to work, you can't use light coconut milk, you can't shake the can before you open it, and you have to make sure that you buy one without guar gum, which I think is a stabilizer that keeps it from separating. We like Aroy-D the best, but Mae Ploy is good too, which is what we used this time. We also like Mae Ploy curry paste, as seen below.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPyYg09teAdih10wG6yk4PwGG_J57LBi8T9T-8yi7A3kJo5I3SeEiN2H9I3N0J1iVZgmgbSId7zulGLHJRXOImlokndiPS-2Kh11AF7k-PIBI7LX9ngBzlCkUtcySRbaaq0bDbuzL6LPL/s1600/IMG_9287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPyYg09teAdih10wG6yk4PwGG_J57LBi8T9T-8yi7A3kJo5I3SeEiN2H9I3N0J1iVZgmgbSId7zulGLHJRXOImlokndiPS-2Kh11AF7k-PIBI7LX9ngBzlCkUtcySRbaaq0bDbuzL6LPL/s640/IMG_9287.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
<b>Matsaman Curry with Chicken Thighs, Eggplant, and Carrots</b></div>
<div>
adapted from <a href="http://www.thaicookinghouse.com/recipes.php?cat=curry&recipe=kaeng_matsaman" target="_blank">Niddy Lindsley</a></div>
<div>
serves 4</div>
<div>
<br /></div>
<div>
Notes: If you wanted to be more traditional, use 2 medium potatoes and 1 medium onion, diced, instead of the eggplant and carrots. If you click on the link to her original recipe, you'll see a few more ingredients on her list that we didn't use. We just didn't have them on hand, but if you do (or have time to go buy them) by all means, use them. Your dish will be that much more authentic and delicious. </div>
<div>
<br /></div>
<div>
2-4 tablespoons vegetable or canola oil</div>
<div>
2-3 tablespoons Matsaman curry paste</div>
<div>
1 pound boneless chicken thighs, trimmed of excess fat, and chopped</div>
<div>
1 can coconut milk (15-19 ounces)</div>
<div>
1 cup water (or more as needed)</div>
<div>
1 medium-large eggplant, chopped into 1/2 inch pieces</div>
<div>
2 medium carrots, diced or cut into matchsticks</div>
<div>
1/2 cup roasted peanuts</div>
<div>
1-2 tablespoons fish sauce</div>
<div>
1 tablespoon sugar</div>
<div>
2 tablespoons lime juice</div>
<div>
basil (Thai or regular) for garnish</div>
<div>
<br /></div>
<div>
While you get your other ingredients ready, place the diced eggplant into a strainer, place the strainer on a plate, and sprinkle some salt over the eggplant. Let sit for at least 30 minutes and up to one hour. This helps extract bitterness.</div>
<div>
<br /></div>
<div>
In a large pot, heat the oil over medium-high heat. When hot, add the curry paste. Cook until fragrant, 4-5 minutes, stirring constantly so it doesn't burn. </div>
<div>
<br /></div>
<div>
Add the chicken, and a little more oil if the pot looks too dry. Cook until browned for 6-8 minutes, stirring frequently. Add the creamy part of the coconut milk and simmer 4-5 minutes, until you can see the red oil start to separate and float to the top. </div>
<div>
<br /></div>
<table style="margin-left: auto; margin-right: auto;">
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7jGrtwuVoPf8xG0tDfjax-sAv0f7c2bWe0GRmRKX7DDqrqEhzUykRLfJ0T4hLIAAKOCeX3RetYIdxFOm8GRrTZtZ19YjYNzUG8o4rM4n0-t2maolLPuW7QPkUqrpyMpe-eC6zpIze5yf/s1600/IMG_9290.JPG" imageanchor="1"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7jGrtwuVoPf8xG0tDfjax-sAv0f7c2bWe0GRmRKX7DDqrqEhzUykRLfJ0T4hLIAAKOCeX3RetYIdxFOm8GRrTZtZ19YjYNzUG8o4rM4n0-t2maolLPuW7QPkUqrpyMpe-eC6zpIze5yf/s200/IMG_9290.JPG" width="200" /></a></div>
</td>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYD-di46vwKW-5xJQbg06OfLrdW0v3LwjDdZnv3aW5M73VMErVZGxPRKREccToOX6SBcWnzBGimxfC0uTza9tQyXMk3SHRXFGVj8jK_fifCsTd21CujEbve24XKWbjyx-CoqgR3oapFSk/s1600/IMG_9293.JPG" imageanchor="1"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYD-di46vwKW-5xJQbg06OfLrdW0v3LwjDdZnv3aW5M73VMErVZGxPRKREccToOX6SBcWnzBGimxfC0uTza9tQyXMk3SHRXFGVj8jK_fifCsTd21CujEbve24XKWbjyx-CoqgR3oapFSk/s200/IMG_9293.JPG" width="200" /></a></div>
</td>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLZYFmW3G1l816TR4lhPzftKML9KYCH40-u5GBaUb4sCrCOS2_4JCPZE1DdBynBMnKeH7_BBlgW1BYBys12jNlzCbVe1srDIfIXp8cP3Ta8GQGPQOHiUJqMLE5UQTMr5z6eNywyDYXUyN/s1600/IMG_9296.JPG" imageanchor="1"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLZYFmW3G1l816TR4lhPzftKML9KYCH40-u5GBaUb4sCrCOS2_4JCPZE1DdBynBMnKeH7_BBlgW1BYBys12jNlzCbVe1srDIfIXp8cP3Ta8GQGPQOHiUJqMLE5UQTMr5z6eNywyDYXUyN/s200/IMG_9296.JPG" width="200" /></a></div>
</td>
</tr>
</tbody></table>
<br />
<div>
Add the eggplant, carrots, peanuts, and the rest of the coconut milk (the watery part). Add more water to cover if needed. Stir to combine and simmer for about 20 minutes or so, stirring occasionally. The red oil will separate to the top again. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0SU6WzXHTEnHCrmOViyUnm7tM9RsdzsLRehFZnXb_DQ6Y2P8M1lfXp_5Wl2vD0Q1SHvIzY3IbOfPqUSZbSCLN9hnqiJUhQintnritv5oLZPLvUsC6zR1jYytId81GnuW4h6aBOeWZHFm/s1600/IMG_9298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0SU6WzXHTEnHCrmOViyUnm7tM9RsdzsLRehFZnXb_DQ6Y2P8M1lfXp_5Wl2vD0Q1SHvIzY3IbOfPqUSZbSCLN9hnqiJUhQintnritv5oLZPLvUsC6zR1jYytId81GnuW4h6aBOeWZHFm/s640/IMG_9298.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
Add the sugar, fish sauce (pictured below), and lime juice. Taste and add more fish sauce or lime juice as needed. If it's not spicy enough for you, add more curry paste.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmWat8_ymCtslsgjhT98A_L_H9GyJtdv2Z0UGou9gGMXbHJrG7J_zF1q4Yf3YpITxLzGshRAywCk0j6Jwzh3ZdSwmlIMQzihaPlemQNV4xDa6nCWNr_9o0ofoFIR7mi2EOi9nwLT3MJbE/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmWat8_ymCtslsgjhT98A_L_H9GyJtdv2Z0UGou9gGMXbHJrG7J_zF1q4Yf3YpITxLzGshRAywCk0j6Jwzh3ZdSwmlIMQzihaPlemQNV4xDa6nCWNr_9o0ofoFIR7mi2EOi9nwLT3MJbE/s640/IMG_9300.JPG" width="426" /></a></div>
<div>
<br /></div>
<div>
Serve over rice. Garnish with the basil. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRD0438kzmiPo8Zrf_vq-oJF-l65mZ4ZpKyUXxv4RU96hk3WDlgSm0EzdTOd3molRbZo7dNOKDcDp6WX_irT8VD1Og-EvH3GPAJlI6fW1nbcSUjnXN0lHR3VH-zDGiY9HJKmaJ0Zw_jOp/s1600/IMG_9307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRD0438kzmiPo8Zrf_vq-oJF-l65mZ4ZpKyUXxv4RU96hk3WDlgSm0EzdTOd3molRbZo7dNOKDcDp6WX_irT8VD1Og-EvH3GPAJlI6fW1nbcSUjnXN0lHR3VH-zDGiY9HJKmaJ0Zw_jOp/s640/IMG_9307.JPG" width="640" /></a></div>
<div>
<br /></div>
</div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com5tag:blogger.com,1999:blog-3982335203469100115.post-38932195535362334962012-03-08T19:36:00.000-08:002012-03-08T19:36:26.738-08:00Turnips in Mustard Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjEF7KoLcipk47JJYZuwCuL1ooaz-LF378dMeSEV6Ed5bEfemyCfW8EjX4M2ssYYARdNADI0Wq8Zl8seiL87EZ2j1tguJdFmFYp8fK_Sjm0-2pZa0_gmD4jO3grtBmvQgir025rx6Jf8X/s1600/IMG_8977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjEF7KoLcipk47JJYZuwCuL1ooaz-LF378dMeSEV6Ed5bEfemyCfW8EjX4M2ssYYARdNADI0Wq8Zl8seiL87EZ2j1tguJdFmFYp8fK_Sjm0-2pZa0_gmD4jO3grtBmvQgir025rx6Jf8X/s640/IMG_8977.JPG" width="640" /></a></div>
<br />
This is one of our favorite side dishes. This time we used turnips, but you could use carrots, radishes, onions, beets, parsnips, or a combination of whatever you have. As the root vegetables cook, they become a little bit sweet, which blends very nicely with the tangy Dijon mustard. It goes great with chicken or beef. This particular night we had it alongside some delicious tender elk meat over noodles (thanks, Donna!).<br />
<br />
<b>Turnips in Mustard Sauce</b><br />
adapted from <a href="http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650" target="_blank">Mark Bittman - How to Cook Everything</a><br />
<i>serves 4</i><br />
<br />
2 tablespoons butter or extra-virgin olive oil<br />
1 1/2 pounds turnips (or other root vegetable listed above), peeled and cut into pieces about the size of radishes (about 1 to 1 1/2 inch pieces)<br />
Salt and freshly ground black pepper<br />
1 teaspoon sugar<br />
About 1 cup chicken, beef, or vegetable stock<br />
2 tablespoons Dijon mustard, or more to taste (I measure pretty hefty tablespoons; we like mustard)<br />
Chopped fresh parsley leaves for garnish<br />
<br />
Use a medium saucepan that is large enough to hold the vegetables in a single layer. Add the butter or oil and heat over medium heat. When melted and hot, add the vegetables and season with salt and pepper. Cook for about 10 minutes, stirring every so often, until the vegetables start to brown.<br />
<br />
Add the sugar and enough stock to just cover the vegetables. Bring to a boil and cook for 20-30 minutes, pretty much undisturbed, until most of the liquid has evaporated and the vegetables are tender and brown. You know they are done when they are sitting in a puddle of syrupy liquid. Reduce the heat, add the mustard, and stir until it's dissolved in the sauce.<br />
<br />
Taste and season with more salt and pepper as needed. Add more mustard too if you think it needs it. Garnish with the parsley and serve hot or warm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZu88xJk_hD-ON0AAGK-GnFWVcPw6_GBNeGpyghTV0SVVYptGVBaF8y836LJHeD68QibR233JqFY2tJrTyLBkfzX9EaoZuXxmI8OZN002s_TbKc4lCEgWhcolqt-ng3tXFJ8gwoV-QGiPB/s1600/IMG_8980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZu88xJk_hD-ON0AAGK-GnFWVcPw6_GBNeGpyghTV0SVVYptGVBaF8y836LJHeD68QibR233JqFY2tJrTyLBkfzX9EaoZuXxmI8OZN002s_TbKc4lCEgWhcolqt-ng3tXFJ8gwoV-QGiPB/s640/IMG_8980.JPG" width="640" /></a></div>
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-36964481313563326622012-02-22T09:15:00.000-08:002012-02-22T09:15:57.567-08:00Celery Root: The Unsung Vegetable Hero - My first guest post!<div dir="ltr" style="text-align: left;" trbidi="on">
I'm very excited to share with you my first ever guest post!<br />
<br />
When Jen Reilly, a dietitian, author, and blogger from Washington, D.C, asked if I would write a guest post about a "crazy unique veggie or grain" for her blog, I jumped at the opportunity. Jen is the author of the<a href="http://www.amazon.com/Cooking-Trader-Joes-Cookbook-Skinny/dp/0979938473" target="_blank"> "Cooking with Trader Joe's Cookbook: Skinny Dish!"</a>. You might recall I blogged about her recipe for <a href="http://robyn-cooks.blogspot.com/2012/01/cooking-with-trader-joes-energy-bars.html" target="_blank">Energy Bars</a> from that book.<br />
<br />
Jen's blog features vegan recipes, so I chose to make the vegan variation of a gratin out my trusty How to Cook Everything Vegetarian Cookbook using celery root and bulgur. <br />
<br />
So please head on over to <a href="http://bitchindietitian.com/2012/02/22/celery-root-the-unsung-vegetable-hero/" target="_blank">Jen's blog</a> and check it out, and you can look forward to a post from Jen on this blog in the near future! </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com3tag:blogger.com,1999:blog-3982335203469100115.post-63816532851215263632012-02-15T23:00:00.000-08:002012-02-15T23:00:45.706-08:00Pasta with Black Kale, Caramelized Onions, and Parsnips<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV27AhB0Mm9TBdxbHonvTl4tif3JERxGM0lY3sOBacBSpZYftP6QUr48iJkHhsPW0R4FO7sZaErbWTwkw1IyZ6rY5INrO2h_VXhNY4Ke2aEWaaSoqfe-cXjqiVY6qkjO-6klnl0GFfp_7/s1600/IMG_9139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV27AhB0Mm9TBdxbHonvTl4tif3JERxGM0lY3sOBacBSpZYftP6QUr48iJkHhsPW0R4FO7sZaErbWTwkw1IyZ6rY5INrO2h_VXhNY4Ke2aEWaaSoqfe-cXjqiVY6qkjO-6klnl0GFfp_7/s640/IMG_9139.JPG" width="640" /></a></div>
<br />
Trying to eat more vegetables? This pasta dish is packed with eight cups of kale, a pound of parsnips, and an onion. It's so good it doesn't even feel like it's healthy.<br />
<br />
<b>Pasta with Black Kale, Caramelized Onions, and Parsnips</b><br />
adapted from <a href="http://www.myrecipes.com/recipe/pasta-with-black-kale-caramelized-onions-parsnips-10000002012801/">Cooking Light - October 2010</a><br />
<i>serves 4-6</i><br />
<br />
Notes: According to the magazine, this recipe yields six servings, but each serving is only about 325 calories, which was not enough to make me feel satisfied by itself. Both Joe and I wanted seconds. If this is all you're making, and you are feeling pretty hungry, I would say it serves 4. Black kale is dark green and has leaves that are a little flatter and not as crinkly as regular kale, but if your store doesn't have it, regular kale is fine.<br />
<br />
2 tablespoons extra-virgin olive oil, divided<br />
3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)<br />
2 1/2 cups sliced onion (about 1 large)<br />
1 tablespoon chopped fresh thyme<br />
4 garlic cloves, chopped<br />
1/2 cup dry white wine<br />
8 cups trimmed chopped black kale (for me that was about 2 bunches)<br />
1/2 cup organic vegetable broth<br />
8 ounces uncooked penne pasta, whole wheat or regular<br />
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided<br />
Salt and freshly ground black pepper<br />
<br />
In a large nonstick skillet over medium heat, add one tablespoon of the oil. When hot, add the parsnip to the pan. Cook until tender and slightly browned, about 12 minutes, stirring every now and then. Place into a large bowl, cover with foil and keep warm.<br />
<br />
Heat the remaining tablespoon of oil in the same pan, turning the heat down to medium-low. Add the onion now, and cook until tender and golden brown, about 20 minutes, stirring occasionally.<br />
<br />
Meanwhile, cook the pasta according to package directions, omitting salt and fat. Drain pasta, reserving 3/4 cup of the cooking liquid. Set aside<br />
<br />
Sprinkle the thyme and garlic over the onion and cook for a couple of minutes; it will become fragrant. Add the wine and cook for a few more minutes, or until the liquid has almost evaporated. Add the kale and broth and cover. Cook for about 5 minutes, or until the kale has wilted a bit and starts to become tender. Uncover and cook a few more minutes, or until the kale is very tender, stirring occasionally.<br />
<br />
Add the drained pasta and parsnips to the kale mixture. Stir in a little of the cooking liquid (start with 1/4 cup and keep adding as needed to moisten), 1/4 cup Parmesan, and salt and pepper to taste (start with 1/2 teaspoon of each and go from there as needed). Cook for a minute or so to thoroughly heat everything. Top each serving with the remaining 1/4 cup of Parmesan. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9srZS-35uxThwcuOZLRwMDLfD2kOLHByE8-rr41rpvVOraX6EvPg09X2b4xw7rDQPDS1SX9ruMZ9vV1CMbGXrtLpov77XYbqHawGXC1lmPWEKa9DHmzezeIBMFwNWdjncbo3mzj5z1obl/s1600/IMG_9149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9srZS-35uxThwcuOZLRwMDLfD2kOLHByE8-rr41rpvVOraX6EvPg09X2b4xw7rDQPDS1SX9ruMZ9vV1CMbGXrtLpov77XYbqHawGXC1lmPWEKa9DHmzezeIBMFwNWdjncbo3mzj5z1obl/s640/IMG_9149.JPG" width="640" /></a></div>
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-85137542955556161032012-02-08T22:16:00.000-08:002012-03-18T22:58:31.715-07:00Citrus Beet Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ofXMTEBqtkb-ojSctyXPhcZFW0ozRu-welbj28hygg-iQnGvd0kBShfL9_MEVSUsGtDMqR__j3beUyY5umqKoJFs_r-dBbiBvmOTRnsqIzhGyVLkavjKIPwKobD4IWFTFAsQVVY-_dwX/s1600/IMG_9123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ofXMTEBqtkb-ojSctyXPhcZFW0ozRu-welbj28hygg-iQnGvd0kBShfL9_MEVSUsGtDMqR__j3beUyY5umqKoJFs_r-dBbiBvmOTRnsqIzhGyVLkavjKIPwKobD4IWFTFAsQVVY-_dwX/s640/IMG_9123.JPG" width="638" /></a></div>
<br />
So I know next week is Valentine's Day, and I know I'm supposed to be anxiously awaiting what expensive gift my husband is going surprise me with so I can post a picture of it on Facebook (gag), but honestly, February 14th is just going to be a regular Tuesday in this house, so the deep red color of the beets in this salad is about as festive as it's going to get on this blog.<br />
<br />
Sure, back when Joe and I started dating in college we did the whole gifts/flowers/nice dinner hoopla. But it's been eight years now, and it just feels so artificial to go all out on just one day of the year. It's money we don't need to spend, more stuff we don't need, and sweets we are trying to avoid.<br />
<br />
I don't need a gift on some arbitrary day to know that my husband loves me. <br />
<br />
I know he loves me because of the million little awesome things he does all year long, such as:<br />
<br />
...getting up much earlier than any graduate student should to make me scrambled eggs for breakfast before I dash out the door to work.<br />
<br />
...sending me links to cat videos he knows will perk up my day.<br />
<br />
...making me a cup of tea after dinner.<br />
<br />
...noticing when I have the hiccups and then sneaking up and scaring the crap out of me to make them go away.<br />
<br />
...when I get visibly angry and frustrated about something, he yells, "We'll do it live! F*ing thing sucks!" just like Bill O'Reilly because he knows it will make me laugh and thus lighten my mood (I do it to him too, it works every time!).<br />
<br />
That's what passes for love in my house, and I wouldn't have it any other way. Oh, and if you haven't seen the video of O'Reilly flipping out, you really should: <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<br /></div>
<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://3.gvt0.com/vi/Qy-Y3HJNU_s/0.jpg"><param name="movie" value="http://www.youtube.com/v/Qy-Y3HJNU_s&fs=1&source=uds" />
<param name="bgcolor" value="#FFFFFF" />
<embed width="320" height="266" src="http://www.youtube.com/v/Qy-Y3HJNU_s&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object><br />
<br />
Now that I'm done ranting about Valentine's Day, let's get back to this beet salad. I didn't stray much from Rachael Ray's version, except that I chose to roast the beets instead of boil them. We just really like roasted beets. After roasting, the peel just comes right off (and the beet juice stains on your hands will come right off too with a little soap and water, so no worries there!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fufQF196iQPRZh-MidRZWhVcQneNw78vwhiC0uELnjyEozjU0Qgh9eINi7cUFkdRgfN6qnz3FGEbcLEQpkbpHgHNbjMr_GxzY1wqT2uwsVaTQXe0jRDdvQw0HmkEbdZ7pbop6kiOdGFV/s1600/IMG_9079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fufQF196iQPRZh-MidRZWhVcQneNw78vwhiC0uELnjyEozjU0Qgh9eINi7cUFkdRgfN6qnz3FGEbcLEQpkbpHgHNbjMr_GxzY1wqT2uwsVaTQXe0jRDdvQw0HmkEbdZ7pbop6kiOdGFV/s640/IMG_9079.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9msyO_lCOS0b93re8Ap9awyotckR8bUFNEHZKYbHSt2JFuCcJloQM_UEanNd7oZ_pQqa-KihoC34-Wb3hUG1cuQj-TBa5uQlQTZm96N9cHh3nN7Hc3mUd6jqU-UzQg_kO6xt8b70O0Qd/s1600/IMG_9078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9msyO_lCOS0b93re8Ap9awyotckR8bUFNEHZKYbHSt2JFuCcJloQM_UEanNd7oZ_pQqa-KihoC34-Wb3hUG1cuQj-TBa5uQlQTZm96N9cHh3nN7Hc3mUd6jqU-UzQg_kO6xt8b70O0Qd/s640/IMG_9078.JPG" width="640" /></a></div>
<br />
You could serve this salad just like it is as a side dish, or pile it over some quinoa or other grain like we did for a complete meal. Makes a great lunch the next day too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdI5eBWrGOD6YsKLwNXbUqXf2TX9lu6fZ1L4a6VcSOrvCCYDgDsNVkmN-NnMS79Octpkb5l62t0emJpUppjft9ivZjJnP5roeTF61mrvSMBV24tNkg0Y0w4uhRoxqLDoM2N5i8-fuisvMw/s1600/IMG_9119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdI5eBWrGOD6YsKLwNXbUqXf2TX9lu6fZ1L4a6VcSOrvCCYDgDsNVkmN-NnMS79Octpkb5l62t0emJpUppjft9ivZjJnP5roeTF61mrvSMBV24tNkg0Y0w4uhRoxqLDoM2N5i8-fuisvMw/s640/IMG_9119.JPG" width="640" /></a></div>
<br />
<b>Citrus Beet Salad</b><br />
adapted from <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/citrus-beet-salad">Rachael Ray Magazine - June 2009</a><br />
<i>serves 4</i><br />
<br />
4 large (or 6 medium) beets<br />
5-6 tangerines or clementines, peeled and separated into sections<br />
1 small red onion (use 1/2 if you don't like a lot of raw red onion), finely chopped<br />
handful fresh mint, chopped<br />
2 tablespoons olive oil<br />
Salt and freshly ground black pepper<br />
4 ounces goat cheese, crumbled<br />
<br />
Preheat oven to 400 F. Wash the beets, then wrap individually in foil and put them on a cookie sheet or in a roasting pan.<br />
<br />
Bake, undisturbed for 45 to 90 minutes. They are done when you can pierce them easily with a knife (don't bother unwrapping them, just stick the knife right through the foil). The large range of time is because they may cook at different rates, especially if they are not all quite the same size. Just remove them as they are done. Unwrap them and set them aside to cool. When they are cool enough to handle, peel them (it comes right off so easily, just use your fingers) and chop them into 1/2-inch pieces.<br />
<br />
Put the beets, tangerine segments, onion, mint, and oil into a large bowl and gently toss to combine. Season with salt and pepper to taste and top with the goat cheese. Serve on its own as a side or over a grain like quinoa for a complete meal. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-54774523869784916952012-01-30T22:30:00.000-08:002012-02-02T08:33:41.329-08:00Cooking with Trader Joe's - Energy Bars<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjT7lClD-mTE01B43hectEOG5rTDL8fLtqwbnwXm384Hn9hZPZ37AxA84WTZwfizg-WTAD_nFCo9pw-0olbngnoJIGdtGi3Aa4D3CqfvDq0nYXQGoUF3y4eIN1_fKdY8PW8C1nlrF89auH/s1600/IMG_9033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjT7lClD-mTE01B43hectEOG5rTDL8fLtqwbnwXm384Hn9hZPZ37AxA84WTZwfizg-WTAD_nFCo9pw-0olbngnoJIGdtGi3Aa4D3CqfvDq0nYXQGoUF3y4eIN1_fKdY8PW8C1nlrF89auH/s640/IMG_9033.JPG" width="640" /></a></div>
<br />
I love homemade granola bars! I wanted something that could be a quick snack during the day and these chewy little bars seemed like the perfect fit. I used what I had on hand so I ended up swapping some ingredients: dried cranberries instead of raisins, almond butter instead of sunflower seed butter, and sunflower seeds instead of pepitas. I also used half the amount of agave it called for, and it was sweet enough for me.<br />
<br />
I found this recipe in a new cookbook I got for my birthday: Cooking with Trader Joe's. This version is all about "skinny" recipes using Trader Joe's products.<br />
<br />
All the recipes seem nice and easy and heavy on the veggies. There are lots of recipes using tofu and tempeh. We loved 4 out of the 5 recipes we've made from it so far:<br />
<br />
1) Mexican potato hash: this dish gets it's kick from soy chorizo, which I'd never had before but really liked. Potatoes and shredded carrots make up the bulk of the dish, which help make it really filling.<br />
<br />
2) Tofurella sticks - yep, exactly like it sounds - these are lightly breaded and pan-fried, dipped in marinara. Just for fun, I made a couple of mozzarella sticks using string cheese as well.<br />
<br />
3) Crave-worthy Brussel's Sprouts - delicious, and very simple. Lightly sauteed with olive oil, garlic powder, salt, pepper, and crushed red pepper flakes.<br />
<br />
4) Lentil Pate - this was just so-so for me. It's basically a dip with lentils, olives, capers, lemon juice, and garlic. I really liked it when it was freshly made and still warm, but later on in the week I was reluctant to eat it.<br />
<br />
5) These energy bars. A big hit with me, obviously.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOH-H0kXY8jkS8NGpVGBZ6RGWDSyEMOKLlz2xxx2WohqtsSwYHqCEbzbBpsvvkKlSAaTMurdvKqPenw81miFoVCjZrQhObSHudn1Om9LgUY3QlTaeraLLyucYKw2eHYm-0vhmMIxUeWqyM/s1600/IMG_9046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOH-H0kXY8jkS8NGpVGBZ6RGWDSyEMOKLlz2xxx2WohqtsSwYHqCEbzbBpsvvkKlSAaTMurdvKqPenw81miFoVCjZrQhObSHudn1Om9LgUY3QlTaeraLLyucYKw2eHYm-0vhmMIxUeWqyM/s640/IMG_9046.JPG" width="640" /></a></div>
<br />
<b>Energy Bars</b><br />
adapted from <a href="http://www.amazon.com/Cooking-Trader-Joes-Cookbook-Skinny/dp/0979938473">Cooking with Trader Joe's Cookbook - Skinny Dish</a><br />
<i>makes 12 bars</i><br />
<br />
Notes: If you don't have ground flaxseed, you can substitute an equal amount of cornstarch, but only use 2 tablespoons of water instead of 3. You'll just be missing out on some omega-3s. Depending on what nuts and seeds you use, these bars will be about 5-6 WW Points+ each.<br />
<br />
1 tablespoon flaxseed meal (ground flaxseed)<br />
3 tablespoons warm filtered water<br />
1 cup old-fashioned rolled oats<br />
1/2 cup unsweetened shredded coconut (optional)<br />
1 cup roasted and salted pepitas, or roasted sunflower seeds, or just about any other seeds or crushed nuts<br />
1/4 cup packed raisins or dried cranberries<br />
1 ripe banana<br />
1/2 cup sunflower seed butter, almond butter, or other seed or nut butter<br />
2-4 tablespoons agave nectar, depending on how sweet you want it<br />
1 teaspoon vanilla<br />
<br />
Preheat oven to 350F.<br />
<br />
Stir together the flaxseed meal the the water in a small bowl and let soak for 10 minutes until it forms a gel.<br />
<br />
Meanwhile, in a large mixing bowl, combine the oats, coconut (if using), pepitas, and raisins.<br />
<br />
In a separate medium microwave-safe bowl, microwave the sunflower seed butter, agave, and vanilla for 30 seconds. Stir together until well mixed. Add the banana and mash with a fork to combine. Stir in the gelatinized flax mixture.<br />
<br />
Add the wet ingredients to the dry ingredients and stir to combine.<br />
<br />
Press the mixture firmly into a lightly greased 9x9-inch baking dish and bake for 15 minutes. Let cool on the counter for 15-20 minutes, then chill in the fridge for about 45 minutes before slicing into 12 pieces.<br />
<br />
Store leftovers in the fridge for up to 5 days, or individually wrap and freeze for up to 2 months.<br />
<br />
Pro-tip: Try crumbling one of these bars over Greek yogurt lightly drizzled with maple syrup for a fabulous dessert!</div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com5tag:blogger.com,1999:blog-3982335203469100115.post-10577130382039924392012-01-24T22:28:00.000-08:002012-01-24T22:28:05.139-08:00Braised and Glazed Butternut Squash<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbqYYIav2lEkjK1GO6KiwipUl810D2FpdaDkmS8RApMLluZTAk0BgUbbvamAQbV1YnuUgZdPOg1QoLDc-xR6Eyvidb8ZhS-sbF2d2IVl25AcTNq6qTOoLRdFv0ADMgMkIcZeY-kbpKVdU/s1600/IMG_8998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbqYYIav2lEkjK1GO6KiwipUl810D2FpdaDkmS8RApMLluZTAk0BgUbbvamAQbV1YnuUgZdPOg1QoLDc-xR6Eyvidb8ZhS-sbF2d2IVl25AcTNq6qTOoLRdFv0ADMgMkIcZeY-kbpKVdU/s640/IMG_8998.JPG" width="640" /></a></div>
<br />
It's a crime that I've never blogged about this recipe before. It's one of our go-to, favorite side dishes during the fall and winter months. We like to use butternut because it's the easiest to peel, but any winter squash (except spaghetti) will work. It's quick, delicious and goes with just about any main dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFz-UCv6-efherMy7-Jdm2U02nUZwSFfTvTm_6B7G0q7y6q1o6hS2xfG5_oX-bBdfwuQRMg3H2f5SoDYXIOPFmq88R94z5DowftI14JivksI-zWZ4_gqy6fzCkM-0dllv7JpUi28FBJa1/s1600/IMG_8997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFz-UCv6-efherMy7-Jdm2U02nUZwSFfTvTm_6B7G0q7y6q1o6hS2xfG5_oX-bBdfwuQRMg3H2f5SoDYXIOPFmq88R94z5DowftI14JivksI-zWZ4_gqy6fzCkM-0dllv7JpUi28FBJa1/s640/IMG_8997.JPG" width="640" /></a></div>
<br />
<b>Braised and Glazed Butternut Squash</b><br />
adapted from <a href="http://www.howtocookeverything.com/">Mark Bittman - How to Cook Everything</a><br />
<i>serves 4</i><br />
<br />
2 tablespoons extra virgin olive oil<br />
1 tablespoon minced garlic<br />
1 1/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes<br />
1/4 cup stock or water<br />
Salt and freshly ground black pepper<br />
Chopped fresh parsley leaves for garnish<br />
<br />
Using a large deep skillet with a tight fitting lid, add the oil and garlic and heat over medium heat. After about two minutes, or when the garlic begins to color, add the squash, stock, and a sprinkling of salt and pepper. Bring to a boil, then cover and cook over low heat for about 15 minutes, or until the squash is tender, stirring a couple of times.<br />
<br />
Remove the lid and turn the heat up to medium-high. Cook for about 5-10 minutes, until all the liquid has evaporated away and the squash begins to turn brown Shake the pan every so often and stir once or twice during this time. Try not to over-stir because it will break up the squash too much. Keep it cooking until the squash is browned and crisp to your liking. Taste and season with salt and pepper as needed, garnish with parsley, and serve.<br />
<br /></div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com3tag:blogger.com,1999:blog-3982335203469100115.post-47190478381824137102012-01-19T22:58:00.000-08:002012-01-19T22:58:57.464-08:00Salmon and Leek Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38ea4bkfjPMxEQI3hsSMJD3uUBBOIUbcVz6WdVc4ndADvZMoxfVAGoDcllU2pnXefTeuwG_PnUHjbx4eCngn5HiAErIC_hdOxzxF8juEbgbSCrfljZx2QTdT7L11syef0_txDcTRWhHOU/s1600/IMG_8915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38ea4bkfjPMxEQI3hsSMJD3uUBBOIUbcVz6WdVc4ndADvZMoxfVAGoDcllU2pnXefTeuwG_PnUHjbx4eCngn5HiAErIC_hdOxzxF8juEbgbSCrfljZx2QTdT7L11syef0_txDcTRWhHOU/s640/IMG_8915.JPG" width="640" /></a></div>
<br />
While parts of Washington are getting all kinds of crazy amounts of snow this week, down here in the Willamette valley it's raining cats and dogs. Areas of my town have flooded; people are evacuating out of their homes, and some of the farms where I buy my produce and eggs are completely submerged. It's times like these where I am actually thankful that I live on a big ass hill. Whether you are holed up in your house because of rain or snow, make this salmon and leek pot pie to chase away your winter blues.<br />
<br />
You know who else likes salmon? This fuzzy one:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UvKjcQZ-2zE4KZKplhILgNidpsMYa0W7vueFHsu_31mhwv47C5DyIggw47CRzsY5an7PlLbpt5p0Yu6WUXqCKEzmWhTEeLfJPsNW_46spxhg7bwLi_-MFxN2hAhb5CcplxFzmdTcPFdW/s1600/IMG_7674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UvKjcQZ-2zE4KZKplhILgNidpsMYa0W7vueFHsu_31mhwv47C5DyIggw47CRzsY5an7PlLbpt5p0Yu6WUXqCKEzmWhTEeLfJPsNW_46spxhg7bwLi_-MFxN2hAhb5CcplxFzmdTcPFdW/s640/IMG_7674.JPG" width="640" /></a></div>
<b><br /></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ3C-8Cx_EPS6HVptnU_dQmyFieWPH5wIrL9RSHg1xVD74kMjZ0rbICwgmPNoc8nT3ewzrVbCyolVEN-unwHhv86PKeM7rk4QTVPdTHhNkT9OFGvhKIKlO1Yvr8M0L02K9jh_sKHqJyiE/s1600/IMG_8935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ3C-8Cx_EPS6HVptnU_dQmyFieWPH5wIrL9RSHg1xVD74kMjZ0rbICwgmPNoc8nT3ewzrVbCyolVEN-unwHhv86PKeM7rk4QTVPdTHhNkT9OFGvhKIKlO1Yvr8M0L02K9jh_sKHqJyiE/s640/IMG_8935.JPG" width="640" /></a></div>
<b><br /></b><br />
<b>Salmon and Leek Pot Pie</b><br />
adapted from <a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X">The America's Test Kitchen Family Cookbook</a><br />
<i>serves 4</i><br />
<br />
Notes: The original recipe makes 6-8 servings, but since I only had one pound of salmon in the freezer and didn't want to buy more, I halved it. You'll still have to bake a whole sheet of puff pastry regardless, but this way you'll have lots of extra to nibble on. This recipe calls for dill, which if you know me at all, you know that I think dill is pretty much the worst thing ever, so needless to say, I left it out. The cookbook seems to think it's pretty important in this dish though, so if you like it, use it.<br />
<br />
<b>For the topping:</b><br />
Flour for the counter<br />
1 (9 1/2- by 9-inch) sheet frozen puff pastry, thawed (heads up, this takes about 40 minutes!)<br />
1 large egg, lightly beaten<br />
<br />
<b>For the filling:</b><br />
1 pound salmon fillets, skin removed<br />
Salt and pepper<br />
3 tablespoons unsalted butter<br />
1 large or two small leeks, white and light green parts only, halved lengthwise and sliced 1/4-inch thick<br />
1 garlic clove, minced<br />
3 1/2 tablespoons all-purpose flour<br />
1 (8-ounce) bottle clam juice<br />
1 cup whole milk<br />
1/2 cup frozen peas<br />
2 tablespoons minced fresh dill (Optional. If you do use it, don't sub dried)<br />
1 tablespoon fresh lemon juice<br />
Pinch nutmeg (freshly ground if you have it)<br />
Pinch cayenne pepper<br />
Extra lemon wedges for serving<br />
<br />
Get all your ingredients prepped while the puff pastry is thawing.<br />
<br />
Preheat the oven to 425 F, and adjust the oven rack to the lowest position. Lightly dust a clean counter top with some flour and gently unfold the sheet of puff pastry. Using a pizza cutter, cut along the two seams so that you have 3 pieces. Then cut each of those crosswise into four pieces, so you have 12 total. You could also get fancy and use different shaped cookie cutters if you wanted. Brush the pastry with the egg, then transfer to a baking sheet lined with parchment paper. Bake for about 8 minutes, or until the pastry is puffed and lightly browned (don't worry if it doesn't look done; you will put it back in the oven later). Set aside to cool on the baking sheet until needed.<br />
<br />
Reduce the oven temperature to 400 F (at this time I also moved the oven rack up to the middle position, because I was afraid of baking the pot pies that close to the heating element, even though the recipe didn't say to move it up).<br />
<br />
Remove any pin bones from salmon and cut into 1/2-inch pieces. Season with salt and pepper. Now decide whether you want to make your pot pies in individual ramekins or a 9x9 (or 9x13 if doubling the recipe) baking dish. I chose ramekins. Divide the salmon among the ramekins or spread out in the bottom of the baking dish and set aside.<br />
<br />
Add the butter to a large Dutch oven and heat over medium. When the butter is melted, add the leeks and 1/4 teaspoon salt. Cook for about 5 minutes, or until softened. Stir in the garlic and cook until fragrant, just about 15 seconds. Next, stir in the flour and stir to coat the vegetables. Slowly whisk in the clam juice and milk until smooth. Bring to a simmer and cook for a couple of minutes until the sauce has thickened.<br />
<br />
Off heat, add the peas, dill (if using), lemon juice, nutmeg, and cayenne. Taste and season with salt and pepper as needed. Pour the mixture over the salmon in the baking dish or ramekins. Use a spoon to redistribute the salmon evenly throughout the dish.<br />
<br />
Arrange the puff pastry rectangles over the casserole, or place one on top of each ramekin. Bake for about 13-15 minutes, or until the sauce is bubbly and the salmon is fully cooked (place ramekins on a baking sheet before placing into the oven). Let sit for about 5 minutes before serving with the lemon wedges (enough time for a photo!).<br />
<br />
<b>Leftovers:</b> We made four ramekins' worth of this meal, only ate two that night, and covered the other two with foil and stored in the fridge. The next night, we heated them up right in the ramekins in the microwave, using the "soup" setting. The puff pastry was obviously not as crisp the second day, but other than that it was delicious.<br />
<br />
<b>Make ahead: </b>The topping can made up through that first 8 minute baking step up to one day in advance. Wrap them in plastic wrap and store at room temperature until ready to use. The sauce can be made up to a day in advance, just don't add the "off heat" ingredients. Transfer the sauce to a covered container and refrigerate. When ready to assemble and bake the casserole, transfer the sauce back to a saucepan and bring to a simmer, then proceed with the recipe. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-48445762188141038582012-01-08T21:09:00.000-08:002012-01-09T23:29:18.546-08:00Manhattan Clam Chowder<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3XMsqE4KoHKpzNQYn5wLKQ1nThOsPuJk2v42UCIlCpOawiDvw-HAePSkimoqwddYFAj8ZxEIla8GlInR3k9kc5PBkNxZtlOu8_DweLAg3GGjLlTv4Z5dMpL53xBYBZAmalk_0v4g_wrE/s1600/IMG_8191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3XMsqE4KoHKpzNQYn5wLKQ1nThOsPuJk2v42UCIlCpOawiDvw-HAePSkimoqwddYFAj8ZxEIla8GlInR3k9kc5PBkNxZtlOu8_DweLAg3GGjLlTv4Z5dMpL53xBYBZAmalk_0v4g_wrE/s640/IMG_8191.JPG" width="640" /></a></div>
<br />
I love a bowl of creamy New England clam chowder just as much as the next gal, but not this month. For me, January is always about cutting back, trying to make up for the onslaught of unnecessary fat and sugar consumption otherwise known as December. The healthier tomato-based version of this classic chowder seemed like the perfect remedy.<br />
<br />
This year was better (eating-wise) than most, on account of a nasty case of bronchitis that showed up at my door in the last few days before Christmas.<br />
<br />
Why is that a good thing, you ask? I had planned to do all my holiday baking that week, and since no one wants a plate of cookies from someone who's coughing constantly and sounds like a 70-year-old smoker, I didn't bake a thing. Well, except for one batch of <a href="http://www.healthfulpursuit.com/2011/12/sugar-free-coconut-almond-bark/">Leanne's Sugar-Free Coconut Almond Bark</a>, but I made it right before I got sick, and I ended up eating most of it myself (I was sick, don't judge me). But at least the one thing I did make was full of healthy fats and contained no added sugar! <br />
<br />
This chowder recipe is from a cookbook based on a popular restaurant called <a href="http://www.mothersbistro.com/">Mother's Bistro and Bar</a> in Portland, OR. I went there once for breakfast (we waited outside for an hour to get a table!) and loved it. It's delicious comfort food made from scratch; you can't beat that.<br />
<br />
Besides wanting something healthy, the other reason I decided to make this soup because I had a can of baby clams in my pantry that was set to expire soon and I didn't want to waste it. I love the little kick from the Tabasco. Don't be turned off by the long ingredient list - just think of all the veggies you'll be eating! From experience I can say that this soup freezes very well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqfCyItlDqVvjWxqfyyI1dLrxv4zdD23S0uWP6PiWG89Fuc7xwWwyP6YOMC89CJT928U0lOFTzNa2dU58eY6y5-eTu7Tc3-vdrsGVXlqLIuz75ceoRziT6jpINcxWYzrBEdHZvZ3mjTQb/s1600/IMG_8183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqfCyItlDqVvjWxqfyyI1dLrxv4zdD23S0uWP6PiWG89Fuc7xwWwyP6YOMC89CJT928U0lOFTzNa2dU58eY6y5-eTu7Tc3-vdrsGVXlqLIuz75ceoRziT6jpINcxWYzrBEdHZvZ3mjTQb/s640/IMG_8183.JPG" width="640" /></a></div>
<br />
<b>Manhattan Clam Chowder</b><br />
adapted from <a href="http://www.powells.com/biblio/9781600850172?p_tx&PID=34870#">Mother's Best, by Lisa Schroeder</a><br />
<i>serves 7-8</i><br />
<br />
2 strips bacon, finely diced (1/4 cup)<br />
2 tablespoons vegetable oil<br />
1 large yellow onion, finely diced (1 1/2 cups)<br />
1 large carrot, peeled and finely diced (3/4 cup)<br />
2 ribs celery, finely diced (1/2 cup)<br />
1 leek, white part only, thinly sliced into half moons and washed (1/2 cup)<br />
1 medium green bell pepper, stemmed, seeded, and finely diced (about 1 cup)<br />
1 clove garlic, minced (1 teaspoon)<br />
1 (14.5 ounce) can diced tomatoes, with juice<br />
1 (10.75 ounce) can tomato puree<br />
1 bay leaf<br />
1/2 teaspoon chopped fresh thyme<br />
1 pound russet potatoes, peeled and cut into 1/2-inch dice (3 cups)<br />
3 1/2 cups fish stock or 2 (14 ounce) cans clam juice<br />
2 (10 ounce) cans baby clams in juice<br />
1 1/2 teaspoons kosher salt<br />
1 teaspoon freshly ground black pepper<br />
5 dashes Tabasco sauce, or to taste<br />
3 dashes Worcestershire sauce, or to taste<br />
<br />
Set a large heavy soup pot or dutch oven over high heat. When hot, add the bacon. Cook over high heat until it starts to brown , then lower the heat to medium and continue to cook until most of the fat has rendered and the bacon is just about crisp, about 4 minutes.<br />
<br />
To this, add the vegetable oil, onions, carrots, celery, leeks, and bell peppers. Saute for about 10-15 minutes, stirring every so often, until the vegetables are very soft. Add the garlic and saute for another 2 minutes.<br />
<br />
Next, add the diced and pureed tomatoes, bay leaf, thyme, potatoes, and the stock or clam juice to the pot and mix well. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally, until the potatoes are fork tender.<br />
<br />
Add the clams with their juice, the Tabasco, and Worcestershire. Taste and season with salt and pepper. Bring back to a simmer for several minutes until heated through.<br />
<br />
Ladle the chowder into bowls and serve with crusty bread or crackers. Oyster crackers are ideal, if you have them. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1tag:blogger.com,1999:blog-3982335203469100115.post-67368741311458398512011-12-18T22:09:00.000-08:002011-12-22T00:00:42.499-08:00Rava Dosas with Potato Chickpea Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmoe7WFJYBKUrCqYqyVPItpGQQXb4I2Bj9vmCeEt1j_JEuidLcBYoqd3lBcu68JmD1ztFUlBRwSWUNtVSWAx2WLQ3D-C8w3XHV-CPLilPO3YB-GY2p-J2AJLw0WMTOalFxF-sjJS0B032/s1600/IMG_6542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmoe7WFJYBKUrCqYqyVPItpGQQXb4I2Bj9vmCeEt1j_JEuidLcBYoqd3lBcu68JmD1ztFUlBRwSWUNtVSWAx2WLQ3D-C8w3XHV-CPLilPO3YB-GY2p-J2AJLw0WMTOalFxF-sjJS0B032/s640/IMG_6542.JPG" width="640" /></a></div>
<br />
I remembered that I promised I would blog about an Indian dish that I mentioned back in <a href="http://robyn-cooks.blogspot.com/2011/08/tomatoes-stuffed-with-summer-corn-salad.html">August</a>, so here you go!<br />
<br />
Rava dosas are savory crepes made with semolina and rice flours. You can buy just the amount you need of these flours in bulk if you don't cook with them very often. The filling is a hearty mixture of potatoes, onion, peas, chickpeas, and lots of delicious spices. I didn't change a thing about this recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMVWSJOAvmzZ1R6Yv3z5lBtoO7i4mj7cFHFclgDH-RWpXswDctnuz3Jdaxq7-zKtWi4zfQXiVNZutM6vvS8gbfrmSzusQWVF_LYWe9TcQY-TYqe5eHK9dv1HLTYfPMgBK0XIco0-uKZOJ/s1600/IMG_8134.CR2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMVWSJOAvmzZ1R6Yv3z5lBtoO7i4mj7cFHFclgDH-RWpXswDctnuz3Jdaxq7-zKtWi4zfQXiVNZutM6vvS8gbfrmSzusQWVF_LYWe9TcQY-TYqe5eHK9dv1HLTYfPMgBK0XIco0-uKZOJ/s640/IMG_8134.CR2.jpg" width="640" /></a></div>
<br />
This will be my last post until after Christmas. Thank you for reading my blog and I wish you all a very happy holiday season, however you choose to celebrate it!<br />
<br />
We bought Sid some festive holiday attire - he was not amused:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O6F5gtw704x-4ZwxFXkDi8r5Wv3FaGH0R1h3c5V9A_rWOnCX0sb-JPsQ-AYPd1RuQS5yvAYiuenxZf1sk6Ww4HLEliS22KSB2ErrHyhASFcAw2wsEPS1FzNk3pKSuY7g5kYhoNArVMFX/s1600/20-IMG_7845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O6F5gtw704x-4ZwxFXkDi8r5Wv3FaGH0R1h3c5V9A_rWOnCX0sb-JPsQ-AYPd1RuQS5yvAYiuenxZf1sk6Ww4HLEliS22KSB2ErrHyhASFcAw2wsEPS1FzNk3pKSuY7g5kYhoNArVMFX/s640/20-IMG_7845.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fwutDOnSqvsRlrzcp8FETZmx19s4iZHps-lUB3Ya1KR_UMCdfbc5bm6sbw7mG3vcbK-tWKyY8YlIw21gCNR-8NtpOxDZ4vAVtgs0XXs2xrOLLIAz9HsbRFcZnQTgpEhBD2h_-aBeEIxp/s1600/15-IMG_8077.CR2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fwutDOnSqvsRlrzcp8FETZmx19s4iZHps-lUB3Ya1KR_UMCdfbc5bm6sbw7mG3vcbK-tWKyY8YlIw21gCNR-8NtpOxDZ4vAVtgs0XXs2xrOLLIAz9HsbRFcZnQTgpEhBD2h_-aBeEIxp/s640/15-IMG_8077.CR2.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhkGCkRe-PyO0p0cAJ_6QQuFNIN8w_3GYAjjCZdWUD_j5hzN-Y8yMAKA8QNBas0WFUGohE8uXL1DWHh4ZZGm2oIHVMQ1Ti_OnTvl6aCEjTu8KhoO3_AEhhj8yqCpKks6UC9SEZ0UhTyrx/s1600/18-IMG_8085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhkGCkRe-PyO0p0cAJ_6QQuFNIN8w_3GYAjjCZdWUD_j5hzN-Y8yMAKA8QNBas0WFUGohE8uXL1DWHh4ZZGm2oIHVMQ1Ti_OnTvl6aCEjTu8KhoO3_AEhhj8yqCpKks6UC9SEZ0UhTyrx/s640/18-IMG_8085.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOtZpBb_1yChcJK1HU50KyfWwMg4KqG5CE26qiY6WjtIeuRNl6v8dMDAWqyDeU_Tb3eSQ4R-l3H1mQBR727LVc7WWwzmBVkKrYY6zQotyBrqCid0UQ1gm5913q3nZ8EjtDAsI1qK80qLi/s1600/6-IMG_8081.CR2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOtZpBb_1yChcJK1HU50KyfWwMg4KqG5CE26qiY6WjtIeuRNl6v8dMDAWqyDeU_Tb3eSQ4R-l3H1mQBR727LVc7WWwzmBVkKrYY6zQotyBrqCid0UQ1gm5913q3nZ8EjtDAsI1qK80qLi/s640/6-IMG_8081.CR2.JPG" width="638" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Pinterest, you little devil of a website, continually giving me new ideas! Take your wedding invitation, cut it up into ribbons, curl them around a pencil, then stuff them into an ornament. Fun memory!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOpGYEkMiVHy76cXxCGfn7aUKIHBBRbJ44JZr4x5RIpIf0wFPhKl6lnXcjSFnPU1QPC2bBfHzQGDjbu4DhDNLmqWIElT5WjzkTPSTDo1SSaPCAEhJZk1CJn0rOiBB50r9gZslzv01vjCj/s1600/42-IMG_8099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOpGYEkMiVHy76cXxCGfn7aUKIHBBRbJ44JZr4x5RIpIf0wFPhKl6lnXcjSFnPU1QPC2bBfHzQGDjbu4DhDNLmqWIElT5WjzkTPSTDo1SSaPCAEhJZk1CJn0rOiBB50r9gZslzv01vjCj/s640/42-IMG_8099.jpg" width="640" /></a></div>
<br />
<b>Rava Dosas with Potato Chickpea Masala</b><br />
adapted from <a href="http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035">Gourmet - November 2009</a><br />
<i>serves 4</i><br />
<br />
Notes: The masala filling, without the coconut and cilantro, can be made up to 6 hours ahead of time and chilled. Reheat before stirring in coconut and cilantro.<br />
<br />
<i>For the filling:</i><br />
1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1 1/2-inch pieces<br />
1/3 cup dried grated unsweetened coconut<br />
2 teaspoons cumin seeds<br />
1 (3-inch) fresh jalapeno, coarsely chopped, including seeds (or not, if you want it to be less spicy)<br />
1 (2 1/2-inch) piece peeled ginger, coarsely chopped<br />
3 garlic cloves, smashed<br />
1 tablespoon curry powder<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon turmeric<br />
1/3 cup vegetable oil<br />
1 3/4 cups water, divided<br />
1 large onion, chopped (about 3 cups)<br />
1 (15 to 19 ounce) can chickpeas, rinsed and drained<br />
1/2 cup frozen peas (do not thaw)<br />
1/2 cup chopped cilantro<br />
<br />
<i>For the Rava Dosas:</i><br />
1/2 cup semolina flour<br />
1/2 cup rice flour<br />
1/2 cup all-purpose flour<br />
1/2 teaspoon cumin seeds<br />
1/2 teaspoon salt<br />
2 cups water<br />
Vegetable oil for brushing<br />
<br />
Put the potatoes into a bowl and cover with cold water. Set aside.<br />
<br />
In a 12-inch heavy skillet over medium heat, toast the coconut, stirring occasionally, for about 3 minutes or until toasted. Transfer to a small bowl and wipe out the skillet. Now toast the cumin seeds in the same skillet over medium heat, shaking frequently, for about 30 seconds, so that they are just a shade darker. Transfer to another small bowl and set aside. Reserve skillet.<br />
<br />
In a blender or small food processor, puree the jalapeno, ginger, garlic, curry powder, cinnamon, turmeric, oil, 1/4 of the water, and 1 teaspoon salt until smooth. Transfer this puree to the skillet you were using earlier and cook over medium-high heat for about one minute, stirring occasionally, until thickened slightly. Add the onion and cook until it begins to soften, stirring occasionally, about 8 minutes.<br />
<br />
Drain the potatoes, then add them to the onion mixture, along with the toasted cumin seeds, and cook over medium heat for about 10 minutes, stirring occasionally, until the potatoes are barely tender.<br />
<br />
Add the chickpeas and the remaining 1 1/2 cups of water, scraping up any brown bits on the bottom of the skillet. Heat the mixture up to a brisk simmer and cover. Cook for another 16-20 minutes more, or until the potatoes are tender.<br />
<br />
While the potatoes cook, make the dosas. Whisk together the flours, cumin seeds, salt, and water in a bowl. Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup of the batter into the skillet, swirling the pan until it evenly coats the bottom. Cook, undisturbed, for about 2 minutes, until the dosa is set and the edges are golden brown. Using a rubber spatula, flip the dosa and let the other side cook for about a minute, so that the underside becomes golden in spots. Transfer to a plate. Continue making dosas with the remaining batter, adding more oil to the skillet each time. Stack the dosas on a plate and cover loosely with foil to keep warm.<br />
<br />
When the potatoes are tender, add the peas and cook until just tender, another 3 minutes. Off heat, stir in the toasted coconut and cilantro.<br />
<br />
To serve, spoon masala filling into dosas. </div>
</div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-19455634273187514452011-12-12T15:39:00.000-08:002011-12-12T23:39:48.560-08:00A Really. Good. Sandwich.<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqC2F106RruPhGoJqQ_AAggQOL8c_BqM6UIQVubRWs-6GUcaprCof13TJv57yeOv5PJ_LO8XLyI0AxtOJKIrIqdYlktBCQU6fmUnTud70mWMWFXt06xlZ-YBRdjDxwwRw6KIuwq88uZWe/s1600/IMG_8485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqC2F106RruPhGoJqQ_AAggQOL8c_BqM6UIQVubRWs-6GUcaprCof13TJv57yeOv5PJ_LO8XLyI0AxtOJKIrIqdYlktBCQU6fmUnTud70mWMWFXt06xlZ-YBRdjDxwwRw6KIuwq88uZWe/s640/IMG_8485.JPG" width="640" /></a></div>
<br />
This past fall I made apple butter using the recipe from <a href="http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645">Canning for a New Generation</a>. The author was kind enough to include a side note with many thoughtful suggestions on how to use it, besides the obvious method of just spreading it onto a biscuit or toast. Apple butter can be used instead of apple sauce in baking, it can be added to oatmeal, and yes, it can be used on sandwiches. <br />
<br />
This sandwich may be simple but it's big on flavor. Ingredients: Good rye bread. Black forest ham. Sharp cheddar cheese. A generous slathering of apple butter. Done. You could grill it if you wish, but we just ate it cold. I loved how the savory flavors in the rye bread mingled with the sweet apple butter. It was amazing. <br />
<br />
Try it. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com3tag:blogger.com,1999:blog-3982335203469100115.post-73070293486302164262011-12-02T15:14:00.001-08:002011-12-07T20:58:01.322-08:00Harvest Baked Apples, CSA Wrap-up<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ShwUoIzppXyjzfn8Ou60668yNpkylLvFyTSn4sA7Omaa74QQKQBAl3cFEtUsUzV6IRwIjUoXKrr08xXu0KtahCunOs2zo0w1Bb5pvRpVBWr0Q9fe8p5uanHemG9rufZVZraQ65kTEbSw/s1600/IMG_8522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ShwUoIzppXyjzfn8Ou60668yNpkylLvFyTSn4sA7Omaa74QQKQBAl3cFEtUsUzV6IRwIjUoXKrr08xXu0KtahCunOs2zo0w1Bb5pvRpVBWr0Q9fe8p5uanHemG9rufZVZraQ65kTEbSw/s640/IMG_8522.JPG" width="640" /></a></div>
<br />
I don't make desserts like this often, but we had been getting all these great apples in the CSA that I wanted to finally do something really special with them. I used a ton of substitutions and it still tasted great. Raisins for currents, apple juice for apple cider, spiced rum for dark rum - I even substituted white vinegar for lemon juice! Did you know you can do that? It wouldn't work in all situations obviously, but in this case we didn't even notice.<br />
<br />
This is the last CSA of the season! This was our first year doing a full CSA box all on our own, and overall we were very pleased with the quality of <a href="http://www.denisonfarms.com/">Denison's</a> produce. Very, very little was wasted. Even though it was challenging at times, I was almost always able to plan meals that used up everything. During the weeks when I had more time I tried to plan new and interesting meals (things that would be fun to blog about), and during busier weeks I froze things for later, made vegetable soup, roasted a huge pan of mixed veggies, etc.<br />
<br />
Behold, a photo collage displaying all 26 weeks of yummy CSA goodness:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGqX7i46rU6920RQolDYFY7ggfHhBCXJ5b2Xr0t41Q9IX3tKJZGzcKFG2RItgJLaeuoV_3ZxcdFPT4urtA18eZ2oRgl8dwjqeyw388tWJF97OBqwQC2PTFdMyLHHqQjEedbeTIekRf1WS/s1600/CSA+Collage+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGqX7i46rU6920RQolDYFY7ggfHhBCXJ5b2Xr0t41Q9IX3tKJZGzcKFG2RItgJLaeuoV_3ZxcdFPT4urtA18eZ2oRgl8dwjqeyw388tWJF97OBqwQC2PTFdMyLHHqQjEedbeTIekRf1WS/s640/CSA+Collage+1.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4cxPbIW0GDPW7JCVcqO_t1ORWEGlHi_BBv8HDE50vPSnlxd_uQdBxezGCUaW4mYD5KDauOZsMqTPIcOOEsSSuixc38ChGplUny8dVbwLU8f6ZVdw-ycKI_oQtyMtVksqK_yAWC5PWiGC/s1600/CSA+Collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4cxPbIW0GDPW7JCVcqO_t1ORWEGlHi_BBv8HDE50vPSnlxd_uQdBxezGCUaW4mYD5KDauOZsMqTPIcOOEsSSuixc38ChGplUny8dVbwLU8f6ZVdw-ycKI_oQtyMtVksqK_yAWC5PWiGC/s640/CSA+Collage+2.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38cXC2ppgZ3OjNM55UEfloV2emWdZSj70brCPy4aO-ZqPQGNvv6nlgpdtVU0jyRhWUtreB_WWiyvImMDb_XAe5ee8Tuz0UQvIbxBvBviVnyQLN6zh29MFwwcWqv5QdbXEQUNC5lX-raJy/s1600/CSA+Collage+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38cXC2ppgZ3OjNM55UEfloV2emWdZSj70brCPy4aO-ZqPQGNvv6nlgpdtVU0jyRhWUtreB_WWiyvImMDb_XAe5ee8Tuz0UQvIbxBvBviVnyQLN6zh29MFwwcWqv5QdbXEQUNC5lX-raJy/s640/CSA+Collage+3.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSjpNmbtETk_t2Uo05rbPMixUwaQBHvwibHLmMljy-m4siesYuie41U9AmsgGLTR6fEUAu0SRMGF-Xg_CAOwRWqtwGX5ZcczdftQqqB53dEa6u7mz5vqGEosNHQ105pnrrdmeUvpJ91At/s1600/CSA+Collage+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSjpNmbtETk_t2Uo05rbPMixUwaQBHvwibHLmMljy-m4siesYuie41U9AmsgGLTR6fEUAu0SRMGF-Xg_CAOwRWqtwGX5ZcczdftQqqB53dEa6u7mz5vqGEosNHQ105pnrrdmeUvpJ91At/s640/CSA+Collage+4.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEStFtfF06ZDN_DuyCgYrJ1ij7eE8OKaorF_XfimlG0bGodWMmSzAp7cRBaKrH5ISV3U2I9UhpJtsFBl7y3syt0SITin7zD6iClK3itMJQgcSST7HLutRy_k2z3onp5C61RTOU_dxL7yj9/s1600/CSA+Collage+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEStFtfF06ZDN_DuyCgYrJ1ij7eE8OKaorF_XfimlG0bGodWMmSzAp7cRBaKrH5ISV3U2I9UhpJtsFBl7y3syt0SITin7zD6iClK3itMJQgcSST7HLutRy_k2z3onp5C61RTOU_dxL7yj9/s640/CSA+Collage+5.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDXbS3FRZI0g6ajH-ivqCgEh2_eFsnWeyB_G7WkkzZc8uKPQTFtbfJx2HKPrTaKt1kL1bJ_Vj2jQpy1-R8VDQN9saJYwi9GoPhpM7vSJ0Nn4bERkGH9nxSJFtRNb_J9dXa1_dH_9J7-Ti/s1600/CSA+Collage+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDXbS3FRZI0g6ajH-ivqCgEh2_eFsnWeyB_G7WkkzZc8uKPQTFtbfJx2HKPrTaKt1kL1bJ_Vj2jQpy1-R8VDQN9saJYwi9GoPhpM7vSJ0Nn4bERkGH9nxSJFtRNb_J9dXa1_dH_9J7-Ti/s640/CSA+Collage+6.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BVBM9_zA7Yb3Wov0IMfmjbBSl2ZzeuFtq1xAN43bCLY7BVAZCNSY0zsgtiOkIrzeMg0hPdjuM_JyLm__OKzyGGn3rozL0DqCf8sFAC59JsCYPZpcR36vE9eAmBrhIXMb5Dt5n-l9XhXu/s1600/CSA+Collage+7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BVBM9_zA7Yb3Wov0IMfmjbBSl2ZzeuFtq1xAN43bCLY7BVAZCNSY0zsgtiOkIrzeMg0hPdjuM_JyLm__OKzyGGn3rozL0DqCf8sFAC59JsCYPZpcR36vE9eAmBrhIXMb5Dt5n-l9XhXu/s640/CSA+Collage+7b.jpg" width="640" /></a></div>
<br />
Now, back to my regular recap of the box....<br />
<br />
CSA Week 26:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAJyXdt3yC9SZeUa6RTy8Bk6hwFSNp_CbWjyhk6yEdjqPrNYTzg1ZXi_AZHIHMb3XCq63fqIwnJMswBq62G_PnEyHOIOy3nw3tVTMeWvvu8my4lXSl1YKosG4fmf8a5K4_1NVjSlB24az/s1600/IMG_8420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAJyXdt3yC9SZeUa6RTy8Bk6hwFSNp_CbWjyhk6yEdjqPrNYTzg1ZXi_AZHIHMb3XCq63fqIwnJMswBq62G_PnEyHOIOy3nw3tVTMeWvvu8my4lXSl1YKosG4fmf8a5K4_1NVjSlB24az/s640/IMG_8420.JPG" width="640" /></a></div>
<br />
In the box: 1 celery, 1 bunch beets, 2 leeks, 1/2 pound Jimmy Nardelo peppers, 1 bunch kale, 2 Delicata squash, 1 1/2 pounds baby sweet potatoes, 2 pounds Butterball potatoes, 2 pounds Braeburn apples<br />
<br />
Beets were used last week on the salad. We also roasted those baby sweet potatoes to go with it. <br />
<br />
A quick note about beets...I like to chop the greens off the beets right away and store them wrapped in a paper towel in a plastic bag in the fridge. If you leave the greens attached they will wilt very quickly.<br />
<br />
I made Bittman's recipe for leek and potato soup using up all the leeks and most of the Butterball potatoes.<br />
<br />
The peppers, beet greens, and most of the kale, as I already mentioned, were used last week alongside some delicious elk steak. The sweet red peppers saute really well and made a great side dish just as they are. Now that's it's officially winter and fresh peppers are growing scarce in the store I miss them dearly. <br />
<br />
I made <a href="http://www.rickbayless.com/recipe/view?recipeID=51">Rick Bayless' tortilla soup</a> recipe and I threw in a bunch of leftover shredded turkey from Thanksgiving and a handful of thinly sliced kale. Traditional? No way. Tasty? Mmmmmm yes.<br />
<br />
If you want an excellent go-to dish for winter squash, look no further than <a href="http://markbittman.com/dinner-with-bittman-butternut-squash-braised">Bittman's Braised and Glazed Butternut Squash recipe</a>. We used Delicata squash. So amazing and will go with lots of different main courses. We baked up a couple of<a href="http://www.cousinjackspasty.com/"> Cousin Jack's Pastys</a> to go with it this time. <br />
<br />
I have a funny story about the remaining Butterball potatoes. Ever since I got the <a href="http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG">Julia Child cooking show</a> DVDs last Christmas I've been wanting to make a recipe from her "Potato Show". Well, I finally got around to putting in on the menu. It's supposed to be a quiche-type dish, but without a crust: layers of sliced boiled potatoes, caramelized onions, sliced kielbasa sausage, with an egg/milk mixture poured over everything. Then it's topped with a few pats of butter and shredded cheese and baked until bubbly and brown on top. So, guess what crucial ingredient I accidentally left out? EGGS! You know, the thing that would have bound it all together and made it, um, a quiche?? Yeah, totally skipped that part, and I didn't notice until I took it out of the oven and tried to cut into it. But as Julia Child says, when something like that happens, "you haven't lost anything". Instead, what we had was a delicious, creamy, baked potato, sausage and onion soup. So there. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmBDexED1pg7naFhWtiOdbSFu1uFEH5MQHGkGoD4IilIgNAKx8Z8B78HefPVavkBc6coUlYzn7R43n6qheD4nWFmSb1L7BgE77h22EKqIQD4gX4zTHY_Jyf7idttn-LpKV1GieQBhW-68/s1600/IMG_8562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmBDexED1pg7naFhWtiOdbSFu1uFEH5MQHGkGoD4IilIgNAKx8Z8B78HefPVavkBc6coUlYzn7R43n6qheD4nWFmSb1L7BgE77h22EKqIQD4gX4zTHY_Jyf7idttn-LpKV1GieQBhW-68/s640/IMG_8562.JPG" width="640" /></a></div>
<br />
<b>Harvest Baked Apples</b><br />
adapted from <a href="http://www.cuisineathome.com/">Cuisine At Home</a> - October 2007, Issue 65<br />
<i>makes 4 apples</i><br />
<br />
4 Braeburn or Gala apples<br />
<br />
<i>For the filling: </i><br />
Chopped apple flesh (from the above apples)<br />
1/3 cup dried currants (dried raisins or cranberries would work too)<br />
1/4 cup almonds, chopped<br />
2 tablespoons brown sugar<br />
1 tablespoon dark rum (optional)<br />
2 teaspoons all-purpose flour<br />
1/2 teaspoon ground cinnamon<br />
Juice of 1/2 lemon (emergency substitute: a couple tablespoons white vinegar)<br />
Salt to taste<br />
1/2 cup apple cider, divided (apple juice, no sugar added, works too)<br />
2 tablespoons unsalted butter, cut into 8 cubes<br />
<br />
<i>For the topping:</i><br />
1/4 cup rolled oats<br />
2 tablespoons all-purpose flour<br />
2 tablespoons sugar<br />
1 tablespoon unsalted butter, cold, cubed<br />
1 tablespoon water<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon almond extract<br />
Salt to taste<br />
<br />
Optional additional topping:<br />
1/4 cup plain yogurt, divided<br />
<br />
Preheat the oven to 350 F. Lighly spray a 9 inch glass pie plate or square baking dish with cooking spray.<br />
<br />
Get the apples ready for the filling using a melon baller. Scoop out the core and some of the flesh from each apple, being careful not to get carried away and make a hole in the side or the bottom (I did that on one of mine, but luckily I was able to fit the piece back in so nothing leaked out). You only need each apple to hold about 1/4 cup of filling. Chop the seedless flesh for the filling.<br />
<br />
In a medium bowl, combine the chopped apple, currants, almonds, brown sugar, 2 teaspoons flour, 1/2 teaspoon cinnamon, lemon juice, and salt. Stuff the filling into the apples and place them in the prepared baking dish. Spoon about 1 tablespoon of the cider into each cavity. Top each apple with a cube of butter. Add the remaining cider and butter cubes to the baking dish.<br />
<br />
In a small bowl, use your clean fingers to combine the oats, 2 tablespoons flour, sugar, 1 tablespoon butter, water, 1/2 teaspoon cinnamon, almond extract, and salt to taste. Mix until crumbly. Top each apple with a generous tablespoon of the mixture onto each apple, pressing down to it stays put.<br />
<br />
Bake the apples for 35-45 minutes, or until easily pierced with a knife but not mushy (I thought mine were easily pierced at 35 minutes, but it was not as done in the middle as it could have been, so I would err on the latter end of the baking time if I were you).<br />
<br />
Let apple cool in the pan for about 10 minutes before eating.<br />
<br />
To serve, top with yogurt, if using, and drizzle with the pan juices. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com5tag:blogger.com,1999:blog-3982335203469100115.post-41508537371490409552011-11-22T13:17:00.001-08:002011-11-30T11:57:29.867-08:00Autumn Beet Salad with Toasted Caraway Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWumwsr_InB4lDnLyDvPF-0llzncZoEKEXTlsZVr0owi6Mg5y6kh_44u5hP5zTITCWRbJG0kNG0P80hJmys872CAA7_jtjGCqsviNQQQTSt9EJZ7Z9CcsMzM1t_8x1QJY7sA549WLFvE5s/s1600/IMG_8441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWumwsr_InB4lDnLyDvPF-0llzncZoEKEXTlsZVr0owi6Mg5y6kh_44u5hP5zTITCWRbJG0kNG0P80hJmys872CAA7_jtjGCqsviNQQQTSt9EJZ7Z9CcsMzM1t_8x1QJY7sA549WLFvE5s/s640/IMG_8441.JPG" width="640" /></a></div>
<br />
After a wonderful Thanksgiving weekend where we got to enjoy delicious meals with both of our families, I was looking forward to getting back home and eating healthy again. We got a little behind on CSA boxes with the holiday so this salad uses cabbage from week 25 and the beets from week 26, aka, the future, which I hope to blog about soon.<br />
<br />
Also, I'm only about 75% sure I actually used caraway seeds in this dressing. It may have been some other seed. When I checked to see if I had any, I found two plastic bags with slightly different looking seeds in each, unlabeled of course. They smelled the same to me, so I went with the darker one.<br />
<br />
We ate this salad as a big side salad. To add some carbohydrates and protein to the meal, I roasted some sweet potatoes (not the ones from this week, but next week), and bought some really good spicy pork meatballs, hot and ready straight from the Co-op. Totally random assortment of food, but it works for us.<br />
<br />
CSA Week 25:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFITGM0Pzo_Vi_iO-LrYqvZB4xFGfTz3rnpQB81dUcmRe8p98I_2p9Xe0oyUSy8BFqYtPlRsjNt2f3NLJ9NQmBKEhHxJdeWyEeKdflLQXARmGFq37lPL27nMcSGbGHpbpWstIGBM3CDCVC/s1600/100_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFITGM0Pzo_Vi_iO-LrYqvZB4xFGfTz3rnpQB81dUcmRe8p98I_2p9Xe0oyUSy8BFqYtPlRsjNt2f3NLJ9NQmBKEhHxJdeWyEeKdflLQXARmGFq37lPL27nMcSGbGHpbpWstIGBM3CDCVC/s640/100_3443.JPG" width="640" /></a></div>
<br />
In the box: 1 head cabbage, 3/4 pound broccoli, 1 pound tomatoes, 1 bunch cilantro, 1 onion, 2 bell peppers, 2 pounds sweet potatoes, 2 pounds red potatoes, 2 pounds Liberty apples<br />
<br />
I tried a new recipe for sweet potato casserole from <a href="http://www.skinnytaste.com/2011/10/sweet-potato-casserole.html">Skinnytaste</a>. I was intrigued by the fact that it called for crushed pineapple and
agave for sweeteners, and I liked the idea that it contained no butter
whatsoever. The verdict? Good, but we didn't think it had enough "wow" factor to bring it to Thanksgiving dinner. Joe wasn't a fan of the raisins. Overall it was very healthy and easy. It made a great weeknight meal. We baked some ham to go with it, rubbed with dry mustard and brown sugar and glazed with apricot jam (recipe from <a href="http://www.tasteofhome.com/Recipes/Apricot-Glazed-Ham">Taste of Home</a>). We scaled the recipe way down for our "perfect for two" 1 1/2 pound ham from <a href="http://www.nimanranch.com/Index.aspx">Niman Ranch</a> and it was delicious.<br />
<br />
The next morning we sauteed the bulk of the CSA veggies (bell peppers, tomatoes, broccoli, onion, and a bit of cilantro), plus the leftover ham to make some rocking breakfast burritos. We only had two eggs in the fridge so the addition of ham and a big pile of veggies bulked it up enough for two huge burritos.<br />
<br />
Note to self: don't leave pans on the stove that smell like ham for days at a time - your cat will eventually take notice and help himself to a tasty - albeit two day old - snack. He did not seem phased at all when I caught him on the counter licking the pan, leading me to believe this is business as usual for him. I really need to be better about doing dishes in a timely manner.<br />
<br />
I discovered a really low maintenance lunch this past week: layer leftover rice, beans (drained/rinsed canned, or in my case we happened to have leftover <a href="http://robyn-cooks.blogspot.com/2010/04/beer-glazed-black-beans.html">beer-glazed black beans</a>), and chopped raw broccoli in a microwave-safe Tupperware container. The broccoli will steam itself while you heat up the rice and beans, and you will have a very filling and delicious lunch for work. If the beans had been plain, I would have added Yumm! Sauce.<br />
<br />
Another new recipe I tried was Dijon Roasted New Potatoes from Weight Watchers. We really liked these. They took a bit longer to cook than it said, but I also had 2 pounds of potatoes to cook rather than 1 1/2 pounds like it calls for. Very little oil and lots of mustard, herbs and spices. We were out of Dijon so I substituted <a href="http://www.sierranevadagiftshop.com/sierra-nevada-8-oz-mustard-jar.html">Sierra Nevada Stout mustard</a>. We had these potatoes with some elk steak and sauteed kale and red bell pepper (another preview of next week's CSA).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4TuhFdTw93Qxh03tYf1oVxTRgRVPUA0IrlyixaRjHj18HxgAdFyarZNS5Fsr1re5vYvLP4EwtdwRJlixHeL1BDJXcYE594wpWM_NKRXHCstbkewlCffQyzMNLs5UkpCOpnO1FFd-DNwN/s1600/IMG_8467.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4TuhFdTw93Qxh03tYf1oVxTRgRVPUA0IrlyixaRjHj18HxgAdFyarZNS5Fsr1re5vYvLP4EwtdwRJlixHeL1BDJXcYE594wpWM_NKRXHCstbkewlCffQyzMNLs5UkpCOpnO1FFd-DNwN/s640/IMG_8467.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WW Dijon Roasted New Potatoes</td></tr>
</tbody></table>
I used half the cabbage, some tomatoes, plus carrots and celery from last week's CSA to make a big pot of <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99961">Weight Watcher's Fresh Vegetable Soup</a>. I also found a bag of frozen Romano beans from a previous CSA in the freezer so I threw those into the pot as well. I usually just use what I have on hand rather than all the vegetables it calls for, and I always add canned kidney beans for more protein. I ate this every single day for lunch during the week of Thanksgiving in hopes that it would offset the damage from two Thanksgiving dinners. <br />
<br />
Speaking of offsetting damage from Thanksgiving, help yourself to this cleansing and refreshing salad!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYjtUJrIc9gYaFI3o9l0TOpmm-dKjDVYLN3GYmOHGAjl4Tf_1JWWokmpaNzajYObQB9weMMdQWJkpdX1ZIsBCfxRO9Vnf34OoCtUAcbninFVnvz5HtET5zfDeJWUQT-3CT4w2LCdWIL1l/s1600/IMG_8446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYjtUJrIc9gYaFI3o9l0TOpmm-dKjDVYLN3GYmOHGAjl4Tf_1JWWokmpaNzajYObQB9weMMdQWJkpdX1ZIsBCfxRO9Vnf34OoCtUAcbninFVnvz5HtET5zfDeJWUQT-3CT4w2LCdWIL1l/s640/IMG_8446.JPG" width="640" /></a></div>
<br />
<b>Autumn Beet Salad</b><br />
adapted from <a href="http://www.cuisineathome.com/">Cuisine At Home</a> - October 2008, Issue 71<br />
<i>serves 2 generous side salads, or 4 small side salads</i><br />
<i><br /></i><br />
Note: A mixture of golden and red beets would be pretty, if you can find them. Our CSA newsletter said that because the beets they gave us were small and organic, we didn't need to peel them, so we just scrubbed them well under running water.<br />
<br />
1/2 pound beets (about 5-6 small) peeled and halved or quartered if large so they are all about the same size<br />
1/4 cup olive oil<br />
3 tablespoons apple cider vinegar<br />
1 tablespoon apple juice<br />
1 teaspoon whole grain mustard<br />
1 teaspoon caraway seeds<br />
Salt to taste<br />
4 cups savoy or green cabbage, thinly sliced<br />
1 medium fennel bulb, thinly sliced or shaved<br />
handful fennel fronds, torn<br />
<br />
Fill a large pot with about 1 inch of water and place a steamer basket on top, making sure the water does not touch the steamer basket. Arrange the beets in the steamer basket. Cover and let them steam until tender, 35-45 minutes. Make sure the water doesn't evaporate completely. Remove the beets and let cool for a few minutes, then cut into wedges.<br />
<br />
Meanwhile, make the vinaigrette by whisking together the oil, vinegar, juice concentrate, mustard, caraway seeds, and salt until combined.<br />
<br />
In a large bowl, toss the cabbage, fennel, and fronds with about half of the vinaigrette until coated. In a second bowl, toss the beet wedges with the other half of the vinaigrette (mixing them separately keeps the beets from staining the entire salad).<br />
<br />
To serve, divide the cabbage mixture among plates and top with the beets. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com2tag:blogger.com,1999:blog-3982335203469100115.post-6150237422416738862011-11-14T15:06:00.001-08:002011-11-18T22:46:51.952-08:00Butternut Squash and Apple Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1b64IiaG56VGppFLX93jWdpbRmttbYjrQnmngJ0M0gXLsvi4XjwTnqMtEF1_I6htFn-LHgWlrrMjZgaLDT4mgJahfulfrl57-Z5kvxsEtJp61DsFtiSWDAhdw2QFHfv92XKNvzwNi3Vp/s1600/IMG_8366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1b64IiaG56VGppFLX93jWdpbRmttbYjrQnmngJ0M0gXLsvi4XjwTnqMtEF1_I6htFn-LHgWlrrMjZgaLDT4mgJahfulfrl57-Z5kvxsEtJp61DsFtiSWDAhdw2QFHfv92XKNvzwNi3Vp/s640/IMG_8366.JPG" width="640" /></a></div>
<br />
Butternut squash, curry powder, and apples are a classic combination and this soup is perfect for a chilly fall day! I thought it paired nicely with grilled cheese.<br />
<br />
An added bonus when making this recipe is that I got to use my new food mill! I thought sure this would be one of those kitchen purchases that would only see the light of day once a year to make apple butter, so I was super excited to find a use for it so soon. Don't have a food mill? Not to worry, you can use a food processor, an immersion blender, probably even a potato masher. You're not looking for a velvety smooth texture with this soup. <br />
<br />
It's so delicious, even Forest wanted a taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5X1KRkbxWEBvdPA-U9aAOD4BVnm-i0oEHZii9hPt7QvpmgrFrqrPytDcfJ2Y7dkCFMi3ljiHhDwv3Z8gdm2iQc-Z10cRMKwoRyGkizjWVusRnkrqljAdZ6BysmUqWpDU6nhbgf_dBoCe/s1600/IMG_8375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5X1KRkbxWEBvdPA-U9aAOD4BVnm-i0oEHZii9hPt7QvpmgrFrqrPytDcfJ2Y7dkCFMi3ljiHhDwv3Z8gdm2iQc-Z10cRMKwoRyGkizjWVusRnkrqljAdZ6BysmUqWpDU6nhbgf_dBoCe/s640/IMG_8375.JPG" width="640" /></a></div>
<br />
But a moment later he became extremely interested in a deer who was foraging in the backyard. Lots of deer and wild turkeys up here.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfzkNV1HfDRx-jNthu_txEoDL2Rhy3azvJqgTtiOCx4O6nSqKdMZLqVsUmtvMAddwKfuzdaBeDYbYI8KxsM69-WMCnKFc5vAuMH11pEMvBzACDCNSioRkwrAT_3w0u3eklQE7S-LGGUEm/s1600/IMG_8362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfzkNV1HfDRx-jNthu_txEoDL2Rhy3azvJqgTtiOCx4O6nSqKdMZLqVsUmtvMAddwKfuzdaBeDYbYI8KxsM69-WMCnKFc5vAuMH11pEMvBzACDCNSioRkwrAT_3w0u3eklQE7S-LGGUEm/s640/IMG_8362.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBv3i9BtzcxSrrwwcRqHqkiaDYYu_LWR2Gr-9HqG_9qnRMCvElneL6FDvHarU4KUSOkUToSV95bC1k2qwoJyzyZx8BfZ6j7Ubqtcv9zeDU9FYiqXiQv0Pzohtsvvxb5kh3y_tdQS4S-aDu/s1600/IMG_8359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBv3i9BtzcxSrrwwcRqHqkiaDYYu_LWR2Gr-9HqG_9qnRMCvElneL6FDvHarU4KUSOkUToSV95bC1k2qwoJyzyZx8BfZ6j7Ubqtcv9zeDU9FYiqXiQv0Pzohtsvvxb5kh3y_tdQS4S-aDu/s640/IMG_8359.JPG" width="640" /></a></div>
<br />
And let's not forget the cat, Lucky. He's older than dirt but still wants nothing more than to snuggle with you all day long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPBSYHwlNV1XSe2A9AEhoKPprsH4VuEVKlqc9oPYlOkTPJK8KJlPGTGWGYH2H7ANIuF4bQ7bp32wg7PyzU_dHc1XDFgVBLyS1GmWpD0mTmofgcBbx0EplH1qQ-6P8YUuEsT_vs7TP7I1X/s1600/IMG_8340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPBSYHwlNV1XSe2A9AEhoKPprsH4VuEVKlqc9oPYlOkTPJK8KJlPGTGWGYH2H7ANIuF4bQ7bp32wg7PyzU_dHc1XDFgVBLyS1GmWpD0mTmofgcBbx0EplH1qQ-6P8YUuEsT_vs7TP7I1X/s640/IMG_8340.JPG" width="640" /></a></div>
<br />
CSA Week 24:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftiLxmgvtlI_3kNPNVDapSW0KD2Vn6OLDWKSWAen_5JBNT5VF51hJYw8PBrZYv7VtTvaLqgSEvtIHbtM_z7OyZNEVsEu3RGw5NxJ192jKd1WPus2iQNpDEFLFvh5qz2cdJcCenhHP0fS7/s1600/100_3439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftiLxmgvtlI_3kNPNVDapSW0KD2Vn6OLDWKSWAen_5JBNT5VF51hJYw8PBrZYv7VtTvaLqgSEvtIHbtM_z7OyZNEVsEu3RGw5NxJ192jKd1WPus2iQNpDEFLFvh5qz2cdJcCenhHP0fS7/s640/100_3439.JPG" width="640" /></a></div>
<br />
In the box: One bunch radishes, one bunch carrots, one head celery, one head cauliflower, 3/4 pound broccoli, 1 pound Sweet Girl tomatoes, 1 Delicata squash, 3 heads garlic, 1 basket strawberries, 2 pounds Jonagold apples<br />
<br />
Same story as last week: still house/pet-sitting (see adorable animals above), so we split up the box again.<br />
<br />
One night for dinner I cooked up some pasta and tossed it with a jar of my roasted summer tomatoes. I found a bag of fully-cooked, frozen meatballs in the freezer at the house where I'm staying, so I baked a few of those to go on top for protein. They were not good at all, but at least the pasta and sauce were delicious. I roasted the broccoli to go alongside, one of my favorite ways to eat broccoli. If I were smart I would have roasted the tomatoes we got this week for the sauce, because when I stopped in at home on my lunch break a few days later I noticed that they had gone bad. Darn! They must have been really ripe when we received them.Too bad I wasn't home to notice it. <br />
<br />
I used some of the celery to make Yumm! Tuna Salad, which I ate two ways: on top of a big bed of salad greens, and on top of a toasted English muffin with cheese. I sliced a few stalks into short sticks for dipping in hummus as a snack. I gave the rest to Joe and hinted that maybe he could make a batch of beef stock this week.<br />
<br />
Joe also got the cauliflower, delicata squash, and the carrots. He said he peeled and sliced the squash and then sauteed it in a pan with some oil until tender, and had it with rice. Apparently that the basic recipe from <a href="http://www.howtocookeverything.com/">How to Cook Everything</a> and there are a ton of variations. He says he's going use the cauliflower to make the <a href="http://food-ology.blogspot.com/2009/03/curried-cauliflower.html">Test Kitchen curried skillet cauliflower</a> we made a few weeks ago. I haven't heard anything about the carrots.<br />
<br />
Local strawberries in fall, whaaat? I was very surprised. Aside from being a little white in the middle, they were actually pretty sweet! They made a tasty snack just as they were. <br />
<br />
I roasted the radishes in the oven while I baked a <a href="http://www.cousinjackspasty.com/">Cousin Jack's Pasty</a>. They needed a little more time to cook than the pasty did though, and eventually I got impatient and took them out, even though they could have gone longer. I washed and chopped the radish greens and steamed them in the microwave for a couple of minutes, then tossed with salt and olive oil (no pepper because they are already pretty peppery). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdv4AJi5Zib1cSQLU_RWYzFSyK24O-sM4n_CDQiWGEPEdiKpLVjBJ7vEBp5VL1ZaosKdWaf3G8iATvTiCthrzgiR40zYrzaRbCeQQ-szIPo0hcXPg-Kns_Qy014Y8HTRIpyRivL5qNOaK/s1600/IMG_8392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdv4AJi5Zib1cSQLU_RWYzFSyK24O-sM4n_CDQiWGEPEdiKpLVjBJ7vEBp5VL1ZaosKdWaf3G8iATvTiCthrzgiR40zYrzaRbCeQQ-szIPo0hcXPg-Kns_Qy014Y8HTRIpyRivL5qNOaK/s640/IMG_8392.JPG" width="640" /></a></div>
<br />
<b>Butternut Squash and Apple Soup</b><br />
adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe2/index.html">Ina Garten</a><br />
<i>makes 3 1/2 quarts</i><br />
<br />
2 tablespoons unsalted butter<br />
2 tablespoons olive oil<br />
4 cups chopped yellow onions (3 large)<br />
2 tablespoons mild curry powder<br />
5 pounds butternut squash (2 large)<br />
1 1/2 pounds sweet apples, such as McIntosh or Jonagold (about 4)<br />
2 teaspoons kosher salt<br />
1/2 teaspoon freshly ground black pepper<br />
2 cups water<br />
2 cups good apple cider or juice (not from concentrate, no sugar added)<br />
<br />
Add the butter, oil, onions, and curry powder to a large stockpot. Cook over low heat, uncovered, for about 15 minutes, until the onions are tender, Stir occasionally, scraping the bottom of the pot as you do.<br />
<br />
Meanwhile, peel and seed the squash. Cut into chunks (I cut mine into approx. 2 inch pieces). Peel and core the apples, then cut them into chunks of similar size.<br />
<br />
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil. Cover and cook over low heat for 30-40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade (or other method producing similar results, such as a potato masher, a few pulses in a food processor, or immersion blender).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Return the soup back to the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Taste and season with salt and pepper as needed. Serve hot. </div>Robynhttp://www.blogger.com/profile/10559650778096857126noreply@blogger.com1