My cooking goals for this week are to create:
1. Vegetarian Cincinnati chili
2. English fish pie (like a dish, using salmon, we had in Hastings while we were there last month)
Sunday, January 20, 2008
Friday, January 18, 2008
Asparagus & smoked salmon risotto
Risotto is my total comfort food. If I was on an island, and could only have one thing..I would be a risotto.
Be prepared...it involves constant attention, and lots of stirring. Those packets in the store that are ready made "risotto" are a farce...you can only make it, correctly, from scratch.
One of my favorites...from my own head:
3 T butter
1/2 chopped onion
1 cup aborio rice
1/2 cup dry white wine
6 cups broth (I use veggie)
6 stalks asparagus, trimmed and coarsely chopped
4 oz smoked salmon (I use cracked pepper smokes salmon from Trader Joe's), chopped
1/2 cup parmesan cheese
- In one large pot...a risotto pot, a dutch oven...something big..melt the butter.
- At the same time in another pot, heat the broth until it is warm, and keep it warm..if you ever run out while cooking...add more water.
- Once butter is melted, add onions onions until they are translucent over medium heat, about 5 min. Stirring regularly.
- Add the rice to the onions, and stir until coated with butter and onion mixture. Continue to stir the rice for about 3 minutes until a white dot is clearly visible in the grains.
- To the rice, add the wine...continue to stir until absorbed.
- Now, using a ladle or even a measuring cup, add 2 cup fulls at a time of the broth. Continue to stir, and once it is absorbed, repeat until liquid is gone. Approx. 30 minutes. Keep taste testing until the rice is al dente.
- When the rice is about 5 min from done, add the asparagus.
- Add the parmesan cheese
- Add the smoked salmon
Viola!!
This will serve 2 good size portions.
To double, just double the rice, wine, cheese.
Even little kids will gobble this up!
Be prepared...it involves constant attention, and lots of stirring. Those packets in the store that are ready made "risotto" are a farce...you can only make it, correctly, from scratch.
One of my favorites...from my own head:
3 T butter
1/2 chopped onion
1 cup aborio rice
1/2 cup dry white wine
6 cups broth (I use veggie)
6 stalks asparagus, trimmed and coarsely chopped
4 oz smoked salmon (I use cracked pepper smokes salmon from Trader Joe's), chopped
1/2 cup parmesan cheese
- In one large pot...a risotto pot, a dutch oven...something big..melt the butter.
- At the same time in another pot, heat the broth until it is warm, and keep it warm..if you ever run out while cooking...add more water.
- Once butter is melted, add onions onions until they are translucent over medium heat, about 5 min. Stirring regularly.
- Add the rice to the onions, and stir until coated with butter and onion mixture. Continue to stir the rice for about 3 minutes until a white dot is clearly visible in the grains.
- To the rice, add the wine...continue to stir until absorbed.
- Now, using a ladle or even a measuring cup, add 2 cup fulls at a time of the broth. Continue to stir, and once it is absorbed, repeat until liquid is gone. Approx. 30 minutes. Keep taste testing until the rice is al dente.
- When the rice is about 5 min from done, add the asparagus.
- Add the parmesan cheese
- Add the smoked salmon
Viola!!
This will serve 2 good size portions.
To double, just double the rice, wine, cheese.
Even little kids will gobble this up!
Farfalle with Yogurt and Zucchini
Thanks for Food & Wine, which I have been getting for 10 years now, and continue to love.
This is one of my favorites. This one is a healthier version of alfredo sauce, and honestly, I think it is yummier!
1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper
DIRECTIONS
In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; and enjoy!
This is one of my favorites. This one is a healthier version of alfredo sauce, and honestly, I think it is yummier!
1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper
DIRECTIONS
In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; and enjoy!
Meatless Tacos
In this last year, I have done away with meat substitutes like veggie burgers from the frozen section. I ate them for years and then finally realized they are full of even more crap than actual meat. There is so much artificial sh*t in them, I would rather eat the real deal than a chemically processed veggie burger.
Non-GMO tofu = good. Processed soy = bad.
Now I use a lot more tofu and beans in place of meat.
This recipe doesn't have the exact texture of ground meat, but it works for me. I actually end up craving this.
1/2 cup water
1/4 cup lentils, rinsed and drained
1/4 cup chopped onion
8 taco shells (I use organic - has no partially-hydrogenated oils)
1 8-ounce can tomato sauce
1/2 of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) taco seasoning mix (I use organic)
8 ounces firm or extra-firm tub-style tofu, drained and finely chopped
1-1/2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.
2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.
3. Makes 8 tacos
4. Bulgur Tacos: Prepare as above, except increase water to 3/4 cup and substitute bulgur for lentils. Simmer water, bulgur, and onion, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed.
Non-GMO tofu = good. Processed soy = bad.
Now I use a lot more tofu and beans in place of meat.
This recipe doesn't have the exact texture of ground meat, but it works for me. I actually end up craving this.
1/2 cup water
1/4 cup lentils, rinsed and drained
1/4 cup chopped onion
8 taco shells (I use organic - has no partially-hydrogenated oils)
1 8-ounce can tomato sauce
1/2 of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) taco seasoning mix (I use organic)
8 ounces firm or extra-firm tub-style tofu, drained and finely chopped
1-1/2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.
2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.
3. Makes 8 tacos
4. Bulgur Tacos: Prepare as above, except increase water to 3/4 cup and substitute bulgur for lentils. Simmer water, bulgur, and onion, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed.
Quinoa & Edamame
This has become one of my absolute favorte dishes. It is perfect for summer, or anytime of year. A great side dish to bring to a BBQ. And super healthy!
I stole this one from my friend Dawn. She always makes the yummiest things.
1 C quinoa
2 C broth (I use veggie broth)
2 C frozen edamame (already shelled)
1 t. lemon zest
2 T lemon juice
3 T olive oil
2 T fresh chopped tarragon
3 oz. jarred diced roasted red peppers
1. Toast quinoa over medium heat in a pan, stir often until crackles, darkens and becomes aromatic...about 5 min. Then put in a colander and rinse with water thoroughly.
2. Meanwhile, bring broth to a boil, add cleaned quinoa, return to a boil, simmer covered for 8 minutes.
3. Remove lid without disturbing the quinoa, and add the edamame. Cover and continue for another 8 min.
4. While that is cooking, whisk the lemon zest, juice, oil and tarragon in a bowl.
5. Add dressing to quinoa once it is done, and toss in red peppers.
My friend also adds some chopped walnuts, but I prefer my food nut-free. Enjoy!
I stole this one from my friend Dawn. She always makes the yummiest things.
1 C quinoa
2 C broth (I use veggie broth)
2 C frozen edamame (already shelled)
1 t. lemon zest
2 T lemon juice
3 T olive oil
2 T fresh chopped tarragon
3 oz. jarred diced roasted red peppers
1. Toast quinoa over medium heat in a pan, stir often until crackles, darkens and becomes aromatic...about 5 min. Then put in a colander and rinse with water thoroughly.
2. Meanwhile, bring broth to a boil, add cleaned quinoa, return to a boil, simmer covered for 8 minutes.
3. Remove lid without disturbing the quinoa, and add the edamame. Cover and continue for another 8 min.
4. While that is cooking, whisk the lemon zest, juice, oil and tarragon in a bowl.
5. Add dressing to quinoa once it is done, and toss in red peppers.
My friend also adds some chopped walnuts, but I prefer my food nut-free. Enjoy!
Sunroom
One of our big accomplishments of 2007 was the sunroom. I know this is not kitchen or garden stuff...but it does look out into the garden.
By an twist of fate...we had a huge storm last summer that caused lots of water damage to this back room. Water came through the ceiling, down the walls and all over the carpet. It smelled super musty. I just thought "shit!" It didn't even occur to me to call the insurance company..when either my mom or dad suggested it. I called them, and within a couple of months, they gutted the back room to the studs (which we hated and wanted to change anyway and were already in the planning stages), and completely redid it with new hardwood floors, new drywall, new insulation, new trim and new lighting. Even though I had just painted the room less than a year before, I figured a new room needed a new color, especially if I, for once, was not doing the painting.
The only thing I wish we did differently was open up the wall a bit from the dining room to the sunroom and add a double french door. I could have taken the budget they put in for the painting and applied it to this, and done the painting myself. Oh well, lesson learned.
We are super happy with our new room...now we just need furniture!
Before:
Note the horrendous curtains, wood paneling, and acoustic tile ceiling. All totally not my style - can it even be anyone's style in 2007??!! As soon as we moved in these curtains become drop clothes for my painting. Though this room is fully insulated, so it is a room that can be used year-round.
After some minor improvements once we moved in...paint and no awful curtains! Though we are still stuck with the nasty carpeting, but were planning on ripping it out anyway.
After:
We did cherry hardwood floors, I love them!! Now we just have to refinish the rest of the house so the floors in the rest of the floors are just as shiny. No more paneled walls, acoustical tile ceilings or icky carpeting...yeah!
What is looks like today with curtains. Still no furniture, but that is coming very shortly!
Hopefully this was good practice for the kitchen..which we hope to do this summer.
By an twist of fate...we had a huge storm last summer that caused lots of water damage to this back room. Water came through the ceiling, down the walls and all over the carpet. It smelled super musty. I just thought "shit!" It didn't even occur to me to call the insurance company..when either my mom or dad suggested it. I called them, and within a couple of months, they gutted the back room to the studs (which we hated and wanted to change anyway and were already in the planning stages), and completely redid it with new hardwood floors, new drywall, new insulation, new trim and new lighting. Even though I had just painted the room less than a year before, I figured a new room needed a new color, especially if I, for once, was not doing the painting.
The only thing I wish we did differently was open up the wall a bit from the dining room to the sunroom and add a double french door. I could have taken the budget they put in for the painting and applied it to this, and done the painting myself. Oh well, lesson learned.
We are super happy with our new room...now we just need furniture!
Before:
Note the horrendous curtains, wood paneling, and acoustic tile ceiling. All totally not my style - can it even be anyone's style in 2007??!! As soon as we moved in these curtains become drop clothes for my painting. Though this room is fully insulated, so it is a room that can be used year-round.
After some minor improvements once we moved in...paint and no awful curtains! Though we are still stuck with the nasty carpeting, but were planning on ripping it out anyway.
After:We did cherry hardwood floors, I love them!! Now we just have to refinish the rest of the house so the floors in the rest of the floors are just as shiny. No more paneled walls, acoustical tile ceilings or icky carpeting...yeah!
What is looks like today with curtains. Still no furniture, but that is coming very shortly!
Hopefully this was good practice for the kitchen..which we hope to do this summer.Garden Improvements Fall 2007
Thanks to our friend Rob and his very talented lanscaping skills...he made our yard look much cozier. You still have to use your imagination a bit, because we have not yet filled in the cut-out areas with mulch. We will do that in the Spring.
Along the back fence...before. See that huge clump of day-lilies? We dug them out, and planted them along the side of the house.
Replanted day-lilies on the side of the house, on the right side was the annual garden, which is going to become the vegetable garden. The dirt in between will become a path covered in mulch.
View from stepping back from the above view: You can see the rhododendron, and the cut out area that will be covered in mulch. And the decorative grasses we put along the steps of the deck.
View from just right of the above picture: In this area we have some mini-spruces, a hydrangea in the corner (my favorite!), and several hostas. This goes right up against the perennial garden. Again, this will be filled in with mulch.
This is along the gate on the other side of the deck. Will be mulched.
New location of swing set, back right corner. This will all be filled in with mulch:
Where the swing set and day-lilies used to be. Hard to see from this far away, but now there are plants, trees, bushes, all along the back fence.
A closer view. You can see where the trench was cut, and this area will all be filled in with mulch, all along the back fence to around the swing set.
Our magnolia. Hopefully this gets much bigger in a few years.
I can't wait to until weather is warmer, and we can start doing more work.
Along the back fence...before. See that huge clump of day-lilies? We dug them out, and planted them along the side of the house.
Replanted day-lilies on the side of the house, on the right side was the annual garden, which is going to become the vegetable garden. The dirt in between will become a path covered in mulch.
View from stepping back from the above view: You can see the rhododendron, and the cut out area that will be covered in mulch. And the decorative grasses we put along the steps of the deck.
View from just right of the above picture: In this area we have some mini-spruces, a hydrangea in the corner (my favorite!), and several hostas. This goes right up against the perennial garden. Again, this will be filled in with mulch.
This is along the gate on the other side of the deck. Will be mulched.
New location of swing set, back right corner. This will all be filled in with mulch:
Where the swing set and day-lilies used to be. Hard to see from this far away, but now there are plants, trees, bushes, all along the back fence.
A closer view. You can see where the trench was cut, and this area will all be filled in with mulch, all along the back fence to around the swing set.
Our magnolia. Hopefully this gets much bigger in a few years.
I can't wait to until weather is warmer, and we can start doing more work.
Garden 2007
Just wanted to document our garden last year. So much work still to be done, but looks better than it did when we moved in.
Since these photos were taken, our generous friend, Rob, has done some great landscaping work. We now have a lot of the sides cut out, moved the swing set, added about 40 new shrubs, bushes, trees and plants., including a magnolia, a rhododendron, a forsythia, and so much more!
Beginning of the spring with our apple tree blossoms (now we have a carpet of apples - not fun): We are planning on having this chopped down early this year.
Azaleas:
Before, our large garden area:
After:
After After - full of perennials:
Before - another garden area on side of the house:
(taken a couple of months before we dug it up, so it was actually much worse than this)
After - full of mostly annuals, needed a quick, cheap fix:
the perennials in there (mums and hibiscus), mulched with cocoa bean shells: (This year, this area will be all vegtables)
Tomatoes (since i did not have a chance to test the soil, i grew them in pots to assure their organic-ness:
Random garden pics:
And a couple of shots of my princess:
Last year, in Chicago, as she was getting her green thumb:
Summer 2007, on the swing set in the backyard:
Since these photos were taken, our generous friend, Rob, has done some great landscaping work. We now have a lot of the sides cut out, moved the swing set, added about 40 new shrubs, bushes, trees and plants., including a magnolia, a rhododendron, a forsythia, and so much more!
Beginning of the spring with our apple tree blossoms (now we have a carpet of apples - not fun): We are planning on having this chopped down early this year.
Azaleas:
Before, our large garden area:
After:
After After - full of perennials:
Before - another garden area on side of the house:
(taken a couple of months before we dug it up, so it was actually much worse than this)
After - full of mostly annuals, needed a quick, cheap fix:
the perennials in there (mums and hibiscus), mulched with cocoa bean shells: (This year, this area will be all vegtables)
Tomatoes (since i did not have a chance to test the soil, i grew them in pots to assure their organic-ness:
Random garden pics:
And a couple of shots of my princess:
Last year, in Chicago, as she was getting her green thumb:
Summer 2007, on the swing set in the backyard:
Zucchini & Cranberry Bread
This one goes really quickly at my house, and a perfect recipe to use up the huge zucchini growing in the garden.
Heat over to 350'
2 C flour (I use 1/2 white, 1/2 whole wheat)
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/4 t salt
------------------------------------
1 C sugar (I use raw)
3/4 vegetable oil (I use only 1/2 canola)
3 eggs
1 t vanilla
-----------------------------------
2 C grated zucchini
1/2 dried cranberries
Combine sugar, oil, eggs and vanilla.
Mix in the zucchini
Mix in the dry ingredients and cranberries.
Cook for about an hour, or until a knife comes out cleanly.
Heat over to 350'
2 C flour (I use 1/2 white, 1/2 whole wheat)
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/4 t salt
------------------------------------
1 C sugar (I use raw)
3/4 vegetable oil (I use only 1/2 canola)
3 eggs
1 t vanilla
-----------------------------------
2 C grated zucchini
1/2 dried cranberries
Combine sugar, oil, eggs and vanilla.
Mix in the zucchini
Mix in the dry ingredients and cranberries.
Cook for about an hour, or until a knife comes out cleanly.
Pasta Salad
This is great as something to bring to a summer party to pass around.
1 package of Fusilli
--------------------------
1/4 cup fresh chopped mint
2 T lemon juice
2 T white wine vinegar
1 T chopped garlic
2 t lemon peel
6 T olive oil
2 C chopped tomatoes
----------------------------
1 can chick peas, drained and rinsed
4 oz. feta
Cook the pasta.
Combine 2nd set of ingredients, gradually whisk in oil.
Add pasta, beans and feta.
Let stand 1 hour for flavors to combine.
1 package of Fusilli
--------------------------
1/4 cup fresh chopped mint
2 T lemon juice
2 T white wine vinegar
1 T chopped garlic
2 t lemon peel
6 T olive oil
2 C chopped tomatoes
----------------------------
1 can chick peas, drained and rinsed
4 oz. feta
Cook the pasta.
Combine 2nd set of ingredients, gradually whisk in oil.
Add pasta, beans and feta.
Let stand 1 hour for flavors to combine.
Thursday, January 17, 2008
Oatmeal pancakes
I made these yesterday morning. This recipe only makes about 4 pancakes, so you will want to double is wanting more.
Really yummy!
1/2 cup all-purpose flour (I used 1/2 white, 1/2 whole wheat)
1/2 cup quick cooking oats
1 tablespoon white sugar (I used raw sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg
Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a mixing bowl and mix until smooth. (I seperated the egg, and beat the egg whites, and then added at the end)
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Really yummy!
1/2 cup all-purpose flour (I used 1/2 white, 1/2 whole wheat)
1/2 cup quick cooking oats
1 tablespoon white sugar (I used raw sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg
Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a mixing bowl and mix until smooth. (I seperated the egg, and beat the egg whites, and then added at the end)
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
My tofu
We eat tofu a lot here, and I usually cook it the same way, and add it to whatever I am making...Thai green curry, and Indian dish, stir-fry, etc... Even Martin loves it this way. And Zoë gobbles it up.
1 package firm or extra firm tofu (I use non-GMO)
3 T soy sauce
3 T dry vermouth (it will be OK without this, but I love it)
Drain the tofu, and slice into 4 slices longways. Place them on two paper towels, and then cover with 2 more paper towels, and set a bowl on top to soak up the liquid...about 5 min.
Cut into 1/2 inch cubes, or whatever size you want.
Toss in a bowl with the soy sauce and vermouth.
Let sit in the fridge for 30 min, stirring occasionally.
Heat a pan, or wok pan with some olive oil on medium heat, add the tofu with a slotted spoon to not get all the liquid in there...cook until the sides brown and start to get crunchy. Or until it seems like you wan tot eat it :)
Sometimes I turn the heat up a bit more to get it to cook faster. Takes about 20 min.
I then add this whatever I am cooking, and tastes really yummy!
1 package firm or extra firm tofu (I use non-GMO)
3 T soy sauce
3 T dry vermouth (it will be OK without this, but I love it)
Drain the tofu, and slice into 4 slices longways. Place them on two paper towels, and then cover with 2 more paper towels, and set a bowl on top to soak up the liquid...about 5 min.
Cut into 1/2 inch cubes, or whatever size you want.
Toss in a bowl with the soy sauce and vermouth.
Let sit in the fridge for 30 min, stirring occasionally.
Heat a pan, or wok pan with some olive oil on medium heat, add the tofu with a slotted spoon to not get all the liquid in there...cook until the sides brown and start to get crunchy. Or until it seems like you wan tot eat it :)
Sometimes I turn the heat up a bit more to get it to cook faster. Takes about 20 min.
I then add this whatever I am cooking, and tastes really yummy!
Tequila Shrimp
I use this for shrimp tacos, and serve with sliced cabbage on corn tortilla. Or sometimes I will make a burrito with it. I stole this from my friend Tina, and I am sure I bastardized this as well.
10 shrimp, deveined, and tails cut off
2 T olive oil
1 onion, diced
3 garlic cloves, crushed
1/4 C tequila
3 Roma tomatoes, diced
2 limes, juiced
Saute oil, add onion and garlic, cook until translucent.
Add shrimp, saute 3-4 minutes, or until opaque over Medium-high heat.
Add tequila, light, and flame off alcohol (be careful, flames can get high)
Add tomatoes, cook another 3-4 minutes.
Add lime juice.
Done.
10 shrimp, deveined, and tails cut off
2 T olive oil
1 onion, diced
3 garlic cloves, crushed
1/4 C tequila
3 Roma tomatoes, diced
2 limes, juiced
Saute oil, add onion and garlic, cook until translucent.
Add shrimp, saute 3-4 minutes, or until opaque over Medium-high heat.
Add tequila, light, and flame off alcohol (be careful, flames can get high)
Add tomatoes, cook another 3-4 minutes.
Add lime juice.
Done.
Potato, Arugula and Goat Cheese Salad
Again, a great summer salad, but also good any time of the year. I stole this one from my friend Dawn, and then completely bastardized it.
As many red potatoes as you want (I never counted, I just keep pealing), peeled to get all the icky stuff off., and chopped into 1 inch pieces.
1 bag of arugula, washed
8 oz goat cheese (can also use Blue)
olive oil, salt, pepper to coat potatoes
3 T olive oil
3 T white wine vinegar
1 T stone ground mustard
1 shallot, finely chopped
Once I chop the potatoes, I put them in a large bowl, and toss them with salt, pepper and olive oil. I then put them on an oiled cookie sheet (or 2), and bake at 375' until they are tender...turning them every 20 min.
After cooked, I put them in a large bowl, and let them cool at room temperature.
In the meanwhile, I whisk the last 4 ingredients, and let the dressing chill in the fridge until serving.
Once I am ready to serve, I put the goat arugula, cheese with the potatoes and mix well, and then add the dressing and mix well again.
Viola!! I hope this made sense, I kind of just do it by feel.
As many red potatoes as you want (I never counted, I just keep pealing), peeled to get all the icky stuff off., and chopped into 1 inch pieces.
1 bag of arugula, washed
8 oz goat cheese (can also use Blue)
olive oil, salt, pepper to coat potatoes
3 T olive oil
3 T white wine vinegar
1 T stone ground mustard
1 shallot, finely chopped
Once I chop the potatoes, I put them in a large bowl, and toss them with salt, pepper and olive oil. I then put them on an oiled cookie sheet (or 2), and bake at 375' until they are tender...turning them every 20 min.
After cooked, I put them in a large bowl, and let them cool at room temperature.
In the meanwhile, I whisk the last 4 ingredients, and let the dressing chill in the fridge until serving.
Once I am ready to serve, I put the goat arugula, cheese with the potatoes and mix well, and then add the dressing and mix well again.
Viola!! I hope this made sense, I kind of just do it by feel.
Asparagus Salad
This dish is particularly nice in summer, and you can take the herbs right from your garden. Very "fresh" tasting. The dressing makes this dish.
Salad
About 20 trimmed asparagus spears
A bag of baby greens, or spinach
1 T fresh chopped basil
1 T fresh chopped tarragon
1/2 red onion, thinly sliced.
1 small can of mandarin oranges, drained (or fresh)
Cook the asparagus in boiling water, about 2 min. Then place in iced bowl of water to cool and stop the cooking. Once cool cut into 1 inch pieces, and mix with other salad ingredients.
Dressing
2/3 C sour cream
1/2 C buttermilk
3 T fresh chopped basil
2 T fresh chopped tarragon
2 T olive oil
2 T white wine vinegar
Whisk all the above together. Can be cooled before using. I serve on the side of the salad, to let people add it themselves.
Salad
About 20 trimmed asparagus spears
A bag of baby greens, or spinach
1 T fresh chopped basil
1 T fresh chopped tarragon
1/2 red onion, thinly sliced.
1 small can of mandarin oranges, drained (or fresh)
Cook the asparagus in boiling water, about 2 min. Then place in iced bowl of water to cool and stop the cooking. Once cool cut into 1 inch pieces, and mix with other salad ingredients.
Dressing
2/3 C sour cream
1/2 C buttermilk
3 T fresh chopped basil
2 T fresh chopped tarragon
2 T olive oil
2 T white wine vinegar
Whisk all the above together. Can be cooled before using. I serve on the side of the salad, to let people add it themselves.
Strawberry Shortcake
One of my absolute favorite summer desserts, and so easy!
Buttermilk biscuits
heat oven to 375'
2 C flour (I use 1/2 white, 1/2 whole wheat)
1 T sugar (I use raw)
2 t baking powder
1/2 t salt
1 1/4 stick of butter, softened and cut into pieces
2/3 C plus 1 T buttermilk
Sift flour, sugar, baking powder, salt.
Add butter and rub with fingertips until resembles coarse meal.
Gradually add buttermilk, stirring with fork until most clumps form. Gather into a ball.
Divide in 6 round pieces.
Place on a baking sheet and bake for 20 minutes. Afterwards, place on baking sheet to cool.
Strawberries
2 baskets strawberries, hulled and chopped
1/2 C sugar
2 T strawberry or raspberry preserves
Combine strawberries, sugar and preserves in a large bowl. Stir well, and let stand until syrup forms, tossing occasionally. I usually keep in the fridge for at least an hour before serving.
Whipped cream
1 C heavy cream
1 T sugar
1 t vanilla
Using a hand mixer, beat cream, sugar, vanilla until it becomes whipped cream.
Buttermilk biscuits
heat oven to 375'
2 C flour (I use 1/2 white, 1/2 whole wheat)
1 T sugar (I use raw)
2 t baking powder
1/2 t salt
1 1/4 stick of butter, softened and cut into pieces
2/3 C plus 1 T buttermilk
Sift flour, sugar, baking powder, salt.
Add butter and rub with fingertips until resembles coarse meal.
Gradually add buttermilk, stirring with fork until most clumps form. Gather into a ball.
Divide in 6 round pieces.
Place on a baking sheet and bake for 20 minutes. Afterwards, place on baking sheet to cool.
Strawberries
2 baskets strawberries, hulled and chopped
1/2 C sugar
2 T strawberry or raspberry preserves
Combine strawberries, sugar and preserves in a large bowl. Stir well, and let stand until syrup forms, tossing occasionally. I usually keep in the fridge for at least an hour before serving.
Whipped cream
1 C heavy cream
1 T sugar
1 t vanilla
Using a hand mixer, beat cream, sugar, vanilla until it becomes whipped cream.
Artichoke Dip (& crab dip)
I stole this from my friend Kara, and then bastardized it a a bit :P
Heat oven to 400'
1 C cream cheese
1/2 C sour cream
1/2 C chopped onion
1 can of artichoke hearts, chopped
1 T fresh lemon juice
1/2 t pepper
1 C parmesan cheese
----------------------
3 T bread crumbs.
Mix all the above together. I usually soften the cream cheese first in the microwave to make it easier to mix. Spread the bread crumbs evenly on top.
Cook for 20 min or until bubbly and browning.
I serve with triscuits, corn chips, or melba toast. Heck, I can just eat this with a huge spoon!
To make crab dip, substitute 1 can of white crab meat for the artichokes, and you have crab dip!!
Heat oven to 400'
1 C cream cheese
1/2 C sour cream
1/2 C chopped onion
1 can of artichoke hearts, chopped
1 T fresh lemon juice
1/2 t pepper
1 C parmesan cheese
----------------------
3 T bread crumbs.
Mix all the above together. I usually soften the cream cheese first in the microwave to make it easier to mix. Spread the bread crumbs evenly on top.
Cook for 20 min or until bubbly and browning.
I serve with triscuits, corn chips, or melba toast. Heck, I can just eat this with a huge spoon!
To make crab dip, substitute 1 can of white crab meat for the artichokes, and you have crab dip!!
Pumpkin Bread
My best friend and I have been making this since we were in high school, and having sleep overs and then gobbling this all up on her bed.
2 C flour (I use 1/2 white, 1/2 whole wheat)
1/2 t. salt
1/2 t baking powder
1 t. baking soda
1 t. ground cloves
1 t. cinnamon
1 t. nutmeg
__________
2 cups sugar (I use raw sugar)
3/4 C butter
2 eggs
1 16 oz. can of pure pumpkin
Mix first set of ingredients in one bowl, the second group in another bowl. Combine. Put into a greased bread pan. Cook at 325' for 45-60 minutes, until a knife comes out cleanly.
2 C flour (I use 1/2 white, 1/2 whole wheat)
1/2 t. salt
1/2 t baking powder
1 t. baking soda
1 t. ground cloves
1 t. cinnamon
1 t. nutmeg
__________
2 cups sugar (I use raw sugar)
3/4 C butter
2 eggs
1 16 oz. can of pure pumpkin
Mix first set of ingredients in one bowl, the second group in another bowl. Combine. Put into a greased bread pan. Cook at 325' for 45-60 minutes, until a knife comes out cleanly.
Wednesday, January 16, 2008
Apple & Cheese Pleasers
This is a another great recipe from my mom that she used to make when we were growing up. Also great after apple picking season, or any time of year.
May seem a bit weird, but it super yummy!
3/4 cup flour (I use 1/2 white, 1/2 whole wheat)
2/3 cup butter, softened
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oatmeal, uncooked
1 cup shredded cheddar cheese
3/4 cup raisins (I sometimes leave this out, or use dried cranberries instead)
1 cup chopped apple
12 servings 24 cookies | 25 minutes 10 mins prep
1. Preheat oven to 375 degrees.
2. Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in a large bowl; mix well.
3. Add oatmeal, cheese and raisins; mix well.
4. Stir in chopped apple.
5. Drop by heaping spoonfuls onto an ungreased cookie sheet.
6. Bake 15 minutes or until golden brown.
7. Store in a tightly covered container in the refrigerator or in a loosely covered container at room temperature.
May seem a bit weird, but it super yummy!
3/4 cup flour (I use 1/2 white, 1/2 whole wheat)
2/3 cup butter, softened
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oatmeal, uncooked
1 cup shredded cheddar cheese
3/4 cup raisins (I sometimes leave this out, or use dried cranberries instead)
1 cup chopped apple
12 servings 24 cookies | 25 minutes 10 mins prep
1. Preheat oven to 375 degrees.
2. Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in a large bowl; mix well.
3. Add oatmeal, cheese and raisins; mix well.
4. Stir in chopped apple.
5. Drop by heaping spoonfuls onto an ungreased cookie sheet.
6. Bake 15 minutes or until golden brown.
7. Store in a tightly covered container in the refrigerator or in a loosely covered container at room temperature.
Apple Pancake
This is like the one you get at the Original House of Pancakes, and is perfect to make in the fall after apple picking.
I stole this recipe from my mom, who used to make it when we were growing up.
6 eggs
1 1/2 c. milk
1 c flour
3 T sugar
1 tsp. vanilla
1/4 tsp. cinnamon
--------------------------------
1/2 butter
2 apples, peeled, thinly sliced
2-3 T brown sugar
Preheat oven to 425 degrees. Mix first 6 ingredients. (slightly lumpy). Melt butter in 12" porcelain quiche dish or 13 x 9 baking pan in the oven. Add apple slices to pan. Return to oven 'til butter sizzles. Do not let brown. Remove dish from oven and pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve hot.
I stole this recipe from my mom, who used to make it when we were growing up.
6 eggs
1 1/2 c. milk
1 c flour
3 T sugar
1 tsp. vanilla
1/4 tsp. cinnamon
--------------------------------
1/2 butter
2 apples, peeled, thinly sliced
2-3 T brown sugar
Preheat oven to 425 degrees. Mix first 6 ingredients. (slightly lumpy). Melt butter in 12" porcelain quiche dish or 13 x 9 baking pan in the oven. Add apple slices to pan. Return to oven 'til butter sizzles. Do not let brown. Remove dish from oven and pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve hot.
Saturday, January 12, 2008
Favorite Oatmeal Cookies
This is the most-favored cookies recipe in our house. And this recipe came straight from under the lid of the Quaker Oats Old Fashioned Oats.
Heat oven to 350'
2 sticks butter
1 C firmly packed brown sugar
1/2 C sugar (I use raw)
2 eggs
1 t vanilla
--------------------
1 1/2 C flour (I use 1/2 white, 1/2 whole wheat)
1 t baking soda
1 t cinnamon
--------------------
3 C quick or old-fashioned oats, uncooked
1 C raisins (I use dried cranberries, or you can completely omit)
1. Beat together butter and sugars until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon; mix well.
4. Stir in oats and raisins; mix well.
5. Drop by rounded spoonfuls onto an ungreased cookies sheet.
6. Bake 10-12 minutes or until golden.
7. Cool 1 minute on cookies sheet; remove to cooling rack.
This makes almost 5 dozen for me!
Heat oven to 350'
2 sticks butter
1 C firmly packed brown sugar
1/2 C sugar (I use raw)
2 eggs
1 t vanilla
--------------------
1 1/2 C flour (I use 1/2 white, 1/2 whole wheat)
1 t baking soda
1 t cinnamon
--------------------
3 C quick or old-fashioned oats, uncooked
1 C raisins (I use dried cranberries, or you can completely omit)
1. Beat together butter and sugars until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon; mix well.
4. Stir in oats and raisins; mix well.
5. Drop by rounded spoonfuls onto an ungreased cookies sheet.
6. Bake 10-12 minutes or until golden.
7. Cool 1 minute on cookies sheet; remove to cooling rack.
This makes almost 5 dozen for me!
Lemon Bars
This one is thanks to my friend Michelle. Who also taught me they are equally yummy as lime bars...substituting the lemon juice with fresh lime juice.
2 c. flour (I use 1/2 white, 1/2 wheat)
1 c. butter
1/2 c. powdered sugar
Combine. Pat lightly into a 9 x 13 inch pan. Bake at 350' degrees for 25 minutes.
Combine:
4 eggs, slightly beaten
2 c. granulated sugar
1 tsp. baking powder
4 tbsp. flour
6 tbsp. lemon juice
Pour over baked crust. Don't cool crust. Pour filling over it right when it is done baking. Bake for another 25 minutes. Sprinkle with sifted powdered sugar and cut into bars.
2 c. flour (I use 1/2 white, 1/2 wheat)
1 c. butter
1/2 c. powdered sugar
Combine. Pat lightly into a 9 x 13 inch pan. Bake at 350' degrees for 25 minutes.
Combine:
4 eggs, slightly beaten
2 c. granulated sugar
1 tsp. baking powder
4 tbsp. flour
6 tbsp. lemon juice
Pour over baked crust. Don't cool crust. Pour filling over it right when it is done baking. Bake for another 25 minutes. Sprinkle with sifted powdered sugar and cut into bars.
Snickerdoodles
They are snickerdoodles, what more is there to say? =)
The trick is to make the batter the night before and let it sit in the fridge over night.
When you go to bake them, set the oven to 375'
1 C butter, softened
1 1/2 C sugar (I use 1/2 white and 1/2 raw)
2 eggs
2 t vanilla
----------------
2 3/4 C flour
2 t cream of tartar
1 t baking soda
1/2 t salt
---------------
3 T sugar
3 t cinnamon
Mix the wet ingredients in one bowl.
Mix the dry ingredients in another bowl.
Combine wet and dry.
Let sit overnight in fridge.
When ready to bake, make dough into T size balls, rolling them in your hands.
Put the 3T sugar and 3t cinnamon in a zip lock plastic bag. Mix balls in sugar mixture.
Bake for 8-10 minutes.
The trick is to make the batter the night before and let it sit in the fridge over night.
When you go to bake them, set the oven to 375'
1 C butter, softened
1 1/2 C sugar (I use 1/2 white and 1/2 raw)
2 eggs
2 t vanilla
----------------
2 3/4 C flour
2 t cream of tartar
1 t baking soda
1/2 t salt
---------------
3 T sugar
3 t cinnamon
Mix the wet ingredients in one bowl.
Mix the dry ingredients in another bowl.
Combine wet and dry.
Let sit overnight in fridge.
When ready to bake, make dough into T size balls, rolling them in your hands.
Put the 3T sugar and 3t cinnamon in a zip lock plastic bag. Mix balls in sugar mixture.
Bake for 8-10 minutes.
New floors and bathroom!
Zoë's most talked about Uncle Gary came to stay with us for 3 weeks in June. He, generously, said he would tile our kitchen and bathroom, and help us replace the bathroom vanity and sink. Whoo-hoo! This was a huge improvement to the nasty linoleum floor we had in the kitchen and bathroom. I hated the bathroom so much, before, that I would never even use it. Now, I love it!
Before:
Looking into the kitchen
Bathroom sink/vanity:
After:
Kitchen floor
Bathroom - huge improvement!!
Before:
Looking into the kitchen
Bathroom sink/vanity:
After:Kitchen floor
Bathroom - huge improvement!!
Friday, January 11, 2008
Post #1
This blog is going to be written from Zoë's mommy, and talk about all the fun things in our garden and that come out of our kitchen, and maybe some home improvements along the way.
We are technically "pescatarians", meaning the only type of animal we eat is from the sea. Not that, that makes anything OK. But, I would say in general we eat non-meat meals 90% of the time. And you know what? I don't miss it at all. Since being pregnant with Zoë, I still cannot fathom the idea of poultry, so that one is out for good. Once in a while when we are out, I will get bacon, but that is really it. Sometimes I will sneak a bite of someone's beef.
It isn't even a matter of being healthier, me choosing to not really eat much meat. It is that I can stand to think about what I am eating and how they were treated. That is what makes it unbearable. I am sure fish is no exception, but for now, it stays, and Zoë enjoys it too.
We try to eat organic as much as possible, and as many whole foods as possible, and stay away from the scary processed stuff. If I don't understand what an ingredient is I most likely won't buy it. I try to stay away from anything artificial. But once you make a practice of it, it is so easy to say no to sodas, pre-packaged cookies, Twinkie's, etc... Because you think of all the scary stuff inside those things, and it just seems so icky!
I am sure you could go through our kitchen, and call me out as a hypocrite somewhere, but for the most part I try to follow the above.
Martin will sometimes cave and get Zoë frosted-covered animal crackers when she sees them and begs, and I cringe..but I am sure we all ate worse than this artificially-filled treat every once in a while.
As for the garden....I never knew how much work and how obsessive it could be, until we finally had our own. Last year was our first summer and we only did a fraction of what we wanted to do. I am really looking forward to summer of 2008 to get back in it.
Please add comments and your own personal recipes and garden ideas.
I need all the help I can get!
We are technically "pescatarians", meaning the only type of animal we eat is from the sea. Not that, that makes anything OK. But, I would say in general we eat non-meat meals 90% of the time. And you know what? I don't miss it at all. Since being pregnant with Zoë, I still cannot fathom the idea of poultry, so that one is out for good. Once in a while when we are out, I will get bacon, but that is really it. Sometimes I will sneak a bite of someone's beef.
It isn't even a matter of being healthier, me choosing to not really eat much meat. It is that I can stand to think about what I am eating and how they were treated. That is what makes it unbearable. I am sure fish is no exception, but for now, it stays, and Zoë enjoys it too.
We try to eat organic as much as possible, and as many whole foods as possible, and stay away from the scary processed stuff. If I don't understand what an ingredient is I most likely won't buy it. I try to stay away from anything artificial. But once you make a practice of it, it is so easy to say no to sodas, pre-packaged cookies, Twinkie's, etc... Because you think of all the scary stuff inside those things, and it just seems so icky!
I am sure you could go through our kitchen, and call me out as a hypocrite somewhere, but for the most part I try to follow the above.
Martin will sometimes cave and get Zoë frosted-covered animal crackers when she sees them and begs, and I cringe..but I am sure we all ate worse than this artificially-filled treat every once in a while.
As for the garden....I never knew how much work and how obsessive it could be, until we finally had our own. Last year was our first summer and we only did a fraction of what we wanted to do. I am really looking forward to summer of 2008 to get back in it.
Please add comments and your own personal recipes and garden ideas.
I need all the help I can get!
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