Wednesday, July 11, 2012
Anyway, sorry for the long absence. I have been trying to figure out the best option for me, as far as where I want to take the blog, and even if I want to continue on with it. That being said, I still think I'll be making the switch.
This is where I'll be:
Look for an update soon!
Sunday, March 25, 2012
I found this recipe for a shockingly easy salad dressing on Emily's blog here:
I happened to have all the ingredients on hand so I printed it out to try at home. Words cannot explain how glad I am that I did.
I don't use any additional salt, since the liquid aminos pack all the salty punch I need. With 5 ingredients (one of which is water), and literally two steps I won't bore you to tears with pictures of me making it. But make it you should, immediately. It is so good I had to go to the store the next day and stock up on lettuce. Well, my honey must have been halfway reading my mind. While I was tossing head afer head of lettuce in my cart, he was at Costco buying this:
Yes, I see a lot of salads in my future...
This dressing is also fabulous as a marinade for fish. I used it on some salmon and it would have knocked my socks right off had I been wearing any.
Tuesday, March 20, 2012
Pinterest is where I found this beautiful food blog with professional grade photos. A site that makes my amateur attempts all the more obvious, but if you must, go ahead and check it out. I won't hold it against you:
That there is the recipe that led us to where we are right now. The reason I found myself the other night whipping together this luciousness:
Preparing it to go on top of these:
Testimonials for the above recipe:
"These......these should not be allowed, sweet Jesus they're delicious!!" - Marissa, my favorite IT person
"Are you kidding me? ARE YOU KIDDING ME?!!?" - crazed woman at work
A software engineer who I have never seen smile was heard saying "Those are to die for".
So there you have it ladies and gents.
One more thing before you make these, please reassure me. Tell me you have a well loved and beat up piece of kitchen equipment you can't part with!
Saturday, March 3, 2012
A fancy shmancy complicated recipe
A million step by step pictures
A recipe that tastes as simple as it is
Peanut Butter and Coconut Granola
1 1/2 c rolled oats
1/2 c coconut
1/4 c wheat germ
1/2 c pepitas (pumpkin seeds)
1/4 c peanut butter (I used crunchy but creamy works fine too)
1/4 c puffed rice
3 T honey
2 T coconut oil
1/2 t salt
1. Preheat your oven to 350 degrees
2. Stir all ingredients together (heat your cocout oil to dissolve if it is solid)
3. Toss the ingredients into a 9x13 glass baking dish
4. Stir every 10 minutes until granola is nicely browned, roughly 20-25 minutes total
5. Let it cool, and enjoy!
I like mine over yogurt, sometimes I add a drizzle of maple syrup if I am feeling frisky.
Monday, February 27, 2012
It seems I haven't been creative lately, I've just been making recipes that I find through other sources. Which is all fine and dandy of course, but I was getting frustrated with my own lack of creativity when it happened. I looked up from my desk and saw a woman smiling, laughing, and skipping in SLOW MOTION while cradling several boxes of Girl Scout Cookies. Where had they come from?! After 5 minutes of detective work I tracked down the source and ordered all the boxes she had left, which only totaled 3 unfortunately. It was then that the vision of Caramel DeLite cupcakes first danced through my head. Thus, these beautiful beasts were born.
It started with a recipe for a vanilla coconut cupcake from the lovely The Baker Chick. That recipe can be found here:
Vanilla Bean Coconut Cupcakes (courtesy of The Baker Chick)
2 13- to 14-ounce cans un-sweetened coconut milk (preferably organic), which you will reduce
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup shredded coconut
1. Make the coconut milk reduction. This also will need to chill before using it. You can speed this up in the freezer (mine needed about an hour,) but if you have the time, do it the night before.
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD Can be made 2 days ahead. Keep chilled.
2. Position rack in center of oven; preheat to 350°F. Line eighteen muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups.
Makes 18 cupcakes
They are originally Vanilla Bean Coconut Cupcakes with Caramel Frosting. I nixed the frosting part, and added 1 cup of shredded coconut to the batter.
Before I could even gather my ingredients I had to deal with this:
Poor, emo, abused dog doesn't have a dog bed in front of every single sunny window in the house. Woes her.
Few ingredients for a somewhat complicated cupcake and process.
Wednesday, February 22, 2012
See, I don't eat a ton of meat in the first place so for me to just give that up would be cheating. I decided to make a drastic choice. Working out every single day wouldn't work with my school schedule. To give up cussing completely is just insanity and would never work (though I don't find myself dropping the F bomb nearly as much as I used to). That left me with just one option, and it is a truly terrifying one. Booze. Yes booze. Including wine, an extra little yum yum in my coffee in the form of Bailey's, martinis, all booze. What's that? No, I don't know what I was thinking either. I may as well make the best of it though! So there's my plan. Maybe posting it here will keep me accountable.
The good thing for you lovely readers is that this means I will be posting some veg friendly recipes. Well vegeterian friendly anyway, I will be slaughtering a LOT of veggies so I cannot promise to be friendly to them.
Please help me out here, what are some of your favorite vegeterian or vegan recipes?
Thursday, February 9, 2012
The reason my astrological sign is mentioned is because it was my birthday recently. For a gift a few of my friends got me what they knew I would love the most, an amazon gift card. With that gift card I purchased the beautiful masterpiece you see here:
No, amazon did not sell me a pot of soup, but I did get the fabulous pot it was made in. That is pure Lodge Logic enameled dutch oven greatness. In green, which happens to be my favorite color.
I could not wait to get cooking with it. Funny how I have made about a million recipes that call for a dutch oven, at which point I would bust out our hilariously huge 12 quart camp one, and curse that I did not have a smaller one. So of course when I finally get a smaller one I cannot find a single recipe to break it in with. So I searched The Food Network website and found one.
My only regret about the recipe I chose is that I did not take step by step pictures as I usually do. Once it was ready to serve I saw the error of my ways and managed to at least snap a few before eating it.
So here it is:
Portuguese Fish Stew courtesy of Tyler Florence (who I happen to kind of be infatuated with)
1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Salt and freshly ground black pepper
2 dozen littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed (I used cod)
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Serve with crusty bread.
There you have it, a soup pot to heaven.
Pardon the shadow, I was jittery with the excitement of sitting down to this fabulous feast. I sprinkled some parmesan cheese on it because... well why the hell not?
Sunday, February 5, 2012
3-4 lbs chuck roast, remove as much fat as possible
1/2 c soy sauce
1 beef boullion cube
2 bay leaves
4 whole peppercorns
1 t thyme
1 t garlic powder (I used fresh minced)
2 sprigs of fresh rosemary
1. Slap it all into a corckpot, set on low.
2. Add and stir in water to barely cover the meat.
3. Cook on low for 7-8 hours.
4. Shred meat, serve on rolls with broth from pot to dip.
Ahh yes, here we are at the long ago promised crockpot french dip post. Sorry for the delay. Every time a new semester starts at school it takes me a while to get back into the regular flow of things, and here I am!
Contrary to the simple directions above, I did some additional prep work the night prior to add another laywer of flavor. My foodie friend Jessica gave me this recipe, and also gave me this extra tip. Take a beautiful hunk of meat like this:
And combine them with this: