Thursday, March 31, 2005
Back from our March Supper Club, stuffed and tired ... but well fed. :) As usual, great company and great food. One of the members couldn't make it, but there was definitely no shortage of food (not that there ever is anyway ...).
Offerings include:
Creamed Cauliflower with Herbed Crumb Topping
Goat Cheese Crostini with Sancerre Syrup
Krispy Kreme Bread Pudding with Butter Rum Sauce (yup, you read it right)
Carrot Salad
Wolfgang's Favorite Chocolate Cake
Ziti and Red Pepper Macaroni and Cheese
Cucumber Power Drink
Baked Vegetable Curry
Iced Lemon Shortbread Bars
Chocolate Orange Mousse
Homemade Bagel Chips with Creamy Garlic & Vegetable Spread
Mexican Style Chickpea Salad
A shrimp dish (no copy of recipe yet - Zarina!)
and my contributions: Chocolate Yogurt Loaf, Bacon and Cheddar Deviled Eggs, Hot and Cold Sesame Noodles, Stir Fried Broccoli with Mustard Glaze, Warm Tortellini Salad with Cherry Tomatoes.
The best part of Supper Club (outside of the great company, of course) are the leftovers for lunch the next day! All the dishes were great, but my favorites were the Bagel Spread, the Goat Cheese Crostini, the Ziti, the Chocolate Mousse, the Deviled Eggs and the Hot and Cold Sesame Noodles. A lot of terrific, different recipes to add to my Tried-and-True File.
Until tomorrow...
Carrot Salad
Iced Lemon Shortbread
Creamy Garlic Vegetable Spread (Celebrity Chef - Emeril)
Baked Vegetable Curry
Creamed Cauliflower with Herbed Crumb Topping
Ziti and Red Pepper Macaroni and Cheese
Hot and Cold Sesame Noodles (Celebrity Chef - Rachael Ray)
Offerings include:
Creamed Cauliflower with Herbed Crumb Topping
Goat Cheese Crostini with Sancerre Syrup
Krispy Kreme Bread Pudding with Butter Rum Sauce (yup, you read it right)
Carrot Salad
Wolfgang's Favorite Chocolate Cake
Ziti and Red Pepper Macaroni and Cheese
Cucumber Power Drink
Baked Vegetable Curry
Iced Lemon Shortbread Bars
Chocolate Orange Mousse
Homemade Bagel Chips with Creamy Garlic & Vegetable Spread
Mexican Style Chickpea Salad
A shrimp dish (no copy of recipe yet - Zarina!)
and my contributions: Chocolate Yogurt Loaf, Bacon and Cheddar Deviled Eggs, Hot and Cold Sesame Noodles, Stir Fried Broccoli with Mustard Glaze, Warm Tortellini Salad with Cherry Tomatoes.
The best part of Supper Club (outside of the great company, of course) are the leftovers for lunch the next day! All the dishes were great, but my favorites were the Bagel Spread, the Goat Cheese Crostini, the Ziti, the Chocolate Mousse, the Deviled Eggs and the Hot and Cold Sesame Noodles. A lot of terrific, different recipes to add to my Tried-and-True File.
Until tomorrow...
Carrot Salad
Iced Lemon Shortbread
Creamy Garlic Vegetable Spread (Celebrity Chef - Emeril)
Baked Vegetable Curry
Creamed Cauliflower with Herbed Crumb Topping
Ziti and Red Pepper Macaroni and Cheese
Hot and Cold Sesame Noodles (Celebrity Chef - Rachael Ray)
| link | posted at 2:47 AM
7 comments
Wednesday, March 30, 2005
For those of you that might check my blog out daily, I've made it a little easier for you. At the bottom of my links list (on the right side), you can now subscribe to this blog by filling in your e-mail address in the Bloglet box. That way, every time there's a new entry, you'll get a heads up on it. Pretty cool, eh?
I've listed the recipes I made last night below. Will be back late tonight/early tomorrow am with a complete rundown from our Supper Club. I've tasted the Stir Fried Broccoli and the Hot and Cold Sesame Noodles - both are very tasty. Until then, happy eating!
Chocolate Yogurt Loaf
Serves 12
Cooking spray
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon. salt
¼ cup dutch-process cocoa
5 tablespoons unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
1 large egg
½ cup plain nonfat yogurt
Preheat oven to 350 degrees. Spray a loaf pan and dust it with cocoa or flour.
Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.
Mix the sugar into the butter. Add the vanilla and egg. Mix until uniform. Add about 1/3 of the flour mixture, and mix. Then add about 1/3 of the yogurt, and mix. Do this again, then again. This batter will be stiff, but it should still mix easily. Don’t overmix.
Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a cake tester or wooden skewer—loaf is done when tester comes out clean.
Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.
Hot and Cold Sesame Noodles (Celebrity Chef Recipe – Rachael Ray)
Serves 4
1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 cup rounded tablespoons smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds
Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
Bacon and Cheese Deviled Eggs
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional
Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Stir-Fried Broccoli with Mustard Glaze
1 tablespoon butter -- melted
1 tablespoon packed brown sugar
1 tablespoon stoneground mustard
1 tablespoon vegetable oil
4 cups broccoli florets -- 1 pound
3 tablespoons water
1 tablespoon water
Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
Makes 4 servings (about 3/4 cup each)
Warm Tortellini and Cherry Tomato Salad
2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
Yield: 6 servings (serving size: 1 1/2 cups)
I've listed the recipes I made last night below. Will be back late tonight/early tomorrow am with a complete rundown from our Supper Club. I've tasted the Stir Fried Broccoli and the Hot and Cold Sesame Noodles - both are very tasty. Until then, happy eating!
Chocolate Yogurt Loaf
Serves 12
Cooking spray
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon. salt
¼ cup dutch-process cocoa
5 tablespoons unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
1 large egg
½ cup plain nonfat yogurt
Preheat oven to 350 degrees. Spray a loaf pan and dust it with cocoa or flour.
Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.
Mix the sugar into the butter. Add the vanilla and egg. Mix until uniform. Add about 1/3 of the flour mixture, and mix. Then add about 1/3 of the yogurt, and mix. Do this again, then again. This batter will be stiff, but it should still mix easily. Don’t overmix.
Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a cake tester or wooden skewer—loaf is done when tester comes out clean.
Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.
Hot and Cold Sesame Noodles (Celebrity Chef Recipe – Rachael Ray)
Serves 4
1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 cup rounded tablespoons smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds
Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
Bacon and Cheese Deviled Eggs
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional
Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Stir-Fried Broccoli with Mustard Glaze
1 tablespoon butter -- melted
1 tablespoon packed brown sugar
1 tablespoon stoneground mustard
1 tablespoon vegetable oil
4 cups broccoli florets -- 1 pound
3 tablespoons water
1 tablespoon water
Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
Makes 4 servings (about 3/4 cup each)
Warm Tortellini and Cherry Tomato Salad
2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.
Yield: 6 servings (serving size: 1 1/2 cups)
| link | posted at 9:41 AM
Came home yet again to the smell of my husband preparing dinner … what a great end to the day! Tonight it was Roast Chicken and Yellow Rice with Green Olives. Definitely his specialty and my favorite meal of his. This was especially perfect, because tomorrow is Supper Club, and having dinner done already gave me more time to start prepping my dishes.
Once a month, a group of women and I get together for a social evening, each of us bringing anywhere from 2-5 dishes that we cooked, with one of the dishes being part of a theme. March’s theme is Celebrity Chefs. We rotate houses, and the evening is filled with new recipes, great food, cocktails (of course!), chit chat and basically a great time. With the headstart my husband gave me, I was able to get 4 of my 5 dishes done and out of the way tonight. All are new recipes for me, so fingers crossed on them being successes!
I’m making Chocolate Yogurt Loaf, Stir Fried Broccoli with Mustard Glaze, Bacon and Cheese Deviled Eggs, Warm Tortellini Salad with Cherry Tomatoes and Hot and Cold Sesame Noodles (my celebrity chef dish, from Rachael Ray). I got everything but the Tortellini Salad done tonight, and that one’s easy enough I can pull it together when I get home from work tomorrow. I snuck tastes of the Broccoli and Sesame Noodle dishes and both are yummy, and sure to be repeaters for us. I’ll report back Thursday with a report on what everyone else brought.
Onto the Marbled Chocolate Banana Bread I made last night. I thought it was good, particularly toasted with a bit of butter. Because the chocolate is such a strong, definite taste, though, I don’t think you can compare this to other plain banana breads. By the end of the day, half of it was gone. Considering it’s sharing table space with a bag of Kettle Chips and the Apple Cinnamon Bread I brought back from this weekend’s adventures, that’s not too bad. Oh, there’s a half-box of Girl Scout cookies someone donated to the table as well. With a stressful office environment that's 75% women, sweet and salt are good to have around.
Until tomorrow…
Once a month, a group of women and I get together for a social evening, each of us bringing anywhere from 2-5 dishes that we cooked, with one of the dishes being part of a theme. March’s theme is Celebrity Chefs. We rotate houses, and the evening is filled with new recipes, great food, cocktails (of course!), chit chat and basically a great time. With the headstart my husband gave me, I was able to get 4 of my 5 dishes done and out of the way tonight. All are new recipes for me, so fingers crossed on them being successes!
I’m making Chocolate Yogurt Loaf, Stir Fried Broccoli with Mustard Glaze, Bacon and Cheese Deviled Eggs, Warm Tortellini Salad with Cherry Tomatoes and Hot and Cold Sesame Noodles (my celebrity chef dish, from Rachael Ray). I got everything but the Tortellini Salad done tonight, and that one’s easy enough I can pull it together when I get home from work tomorrow. I snuck tastes of the Broccoli and Sesame Noodle dishes and both are yummy, and sure to be repeaters for us. I’ll report back Thursday with a report on what everyone else brought.
Onto the Marbled Chocolate Banana Bread I made last night. I thought it was good, particularly toasted with a bit of butter. Because the chocolate is such a strong, definite taste, though, I don’t think you can compare this to other plain banana breads. By the end of the day, half of it was gone. Considering it’s sharing table space with a bag of Kettle Chips and the Apple Cinnamon Bread I brought back from this weekend’s adventures, that’s not too bad. Oh, there’s a half-box of Girl Scout cookies someone donated to the table as well. With a stressful office environment that's 75% women, sweet and salt are good to have around.
Until tomorrow…
| link | posted at 12:51 AM
Monday, March 28, 2005
I was coming home from work today, planning on making BBQ Beef on toasted buttered crusty rolls for dinner... and walked in to The Husband putting the finishing touches on some pasta he made for dinner. Gotta love that! Especially since it gave me even more time to make extra goodies!
I started by making Praline Pudding Cake for dessert. It's an old Cooking Light recipe. At first bite, I thought it was good, but waned after that. Not that it was bad - not at all. But as I've said before, I'm only saving and repeating WOW recipes, and this just isn't one. The Husband said it reminded him of flavored Quaker Oatmeal - not a negative remark, but not too far off base. Next!
The second recipe was Marbled-Chocolate Banana Bread. I had 4 bananas sitting on the kitchen counter that were in rapid decline. Tonight was their last night, and much as my son and husband LOVE bananas with dinner, they weren't going to make it through four in one night. So banana bread it was! Perfect for my continuing quest for the banana bread recipe to end all banana bread recipes. Bringing the bread to work tomorrow, so haven't tried it yet, but will follow up with a review tomorrow. In the meantime, here's the recipe. Happy Baking!
Marbled-Chocolate Banana Bread
Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3-4 bananas)
2 eggs
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I started by making Praline Pudding Cake for dessert. It's an old Cooking Light recipe. At first bite, I thought it was good, but waned after that. Not that it was bad - not at all. But as I've said before, I'm only saving and repeating WOW recipes, and this just isn't one. The Husband said it reminded him of flavored Quaker Oatmeal - not a negative remark, but not too far off base. Next!
The second recipe was Marbled-Chocolate Banana Bread. I had 4 bananas sitting on the kitchen counter that were in rapid decline. Tonight was their last night, and much as my son and husband LOVE bananas with dinner, they weren't going to make it through four in one night. So banana bread it was! Perfect for my continuing quest for the banana bread recipe to end all banana bread recipes. Bringing the bread to work tomorrow, so haven't tried it yet, but will follow up with a review tomorrow. In the meantime, here's the recipe. Happy Baking!
Marbled-Chocolate Banana Bread
Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3-4 bananas)
2 eggs
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
| link | posted at 9:43 PM
For those of you celebrating the Easter holiday as we are, I hope it was a wonderful one for you. My parents host Easter, and we brought Antipasto. Dinner included Baked Ham, Italian Meat Pie (a wonderful, artery clogging concoction of pepperoni, cheese, eggs and more ... a tradition in Italian families), a mashed potato dish, a vegetable quiche, a broccoli and cheese dish, and much more. Needless to say, we were well fed. :)
One of the pieces of the Antipasto platter I brought was Spuma di Tonno (Tuna Mousse). An excellent item to spread on crostini, it's a delicious starter to any meal, and a great complement to an Italian Antipasto platter. You can't get much simpler than this recipe. Try it out and let me know how you like it.
Spuma di Tonno (Tuna Mousse)
Prep Time: 20 minutes
Yield: 3/4 cup
1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
One of the pieces of the Antipasto platter I brought was Spuma di Tonno (Tuna Mousse). An excellent item to spread on crostini, it's a delicious starter to any meal, and a great complement to an Italian Antipasto platter. You can't get much simpler than this recipe. Try it out and let me know how you like it.
Spuma di Tonno (Tuna Mousse)
Prep Time: 20 minutes
Yield: 3/4 cup
1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
| link | posted at 1:00 AM
Sunday, March 27, 2005
For anyone that's following my blog regularly, sorry I didn't post yesterday. We ended up going away for the night, taking a trip to Allentown, PA, and man, was it all about the food (except for side jaunts to some caverns and the Crayola Factory).
Needing a quick mini-vacation, we planned a one-night trip to the Lehigh Valley area. After checking into our hotel, we were hungry and started scouting around for dinner. Now usually, I'd go out of my way to find a local restaurant to get the "flavor" of the area, but once we saw a Carrabba's was only a few miles away, we looked no further. One of our favorite starters when entertaining is a bread dipping sauce that is a replica of Carrabbas' own bread dipping sauce. A yummy herbal concoction mixed with extra virgin olive oil, you could easily make this a meal by itself! Not having any Carrabba's local to us, we haven't had a chance to try out the restaurant before.
The Husband ordered the Scampi Damian (named for one of the owners). A dish with a slight kick to it, there was nothing left when he was done. I ordered the Pasta Weesie, a dish I'm on a mission to now recreate at home. Marinated shrimp, mushrooms and scallions in a white wine lemon butter sauce over linguini alfredo -- really, with that combination, how could you go wrong? And the fresh baked bread they served with dinner was really excellent as well. Yup, we're hooked!
One of our favorite restaurants in that area is the Bethlehem Brew Works Brewery and Restaurant. We've gone there for about 7 years now, and it never fails to disappoint. Worth a mention is their Beer and Cheese Soup and the Christmas City Salad. I tried in vain to get the recipe (or even just the main ingredients) for the soup, but they wouldn't budge. I've tried to recreate it at home, and have come close, but just not quite there yet. The Christmas City Salad is spinach leaves served with a Cinnamon Vinaigrette topped with candied walnuts, diced green apples, cranberries and gorgonzola cheese. Our two-year-old son delights in picking out the cheese from my plate -- he's definitely my child, a boy fond of those stronger cheeses!
And lastly, our morning started at the Allentown Fairground Farmers Market. What a cool place! Very similar to the Reading Terminal Market in Philadelphia, PA, it's a lot bigger. Everything from fresh butcher meat, ground coffee, and nostalgic penny candy, to Amish breads and pies, BBQ chicken and even an old-fashioned barber shop, it gives new meaning to the phrase one-stop shopping. Because we had planned this as one of our stops, we brought a big cooler with us and came back with it bulging. Some of our purchase included Amish Apple Cinnamon bread (smells divine), roast pork, beef jerky sticks (a toddler favorite!), homemade potato chips, extra salty Amish pretzels (yum!), warm bacon dressing (for instant German Potato Salad), homemade rice pudding, pierogies, and much more.
So, if you're looking for a fun day trip or a quick getaway, and PA is reasonably close to you, check out the above places.
I asked our son what his favorite part of the weekend trip was, fully expecting him to say the Crayola Factory ... believe it or not, it was the caverns. On the way there, I showed him a brochure of what the place looked like, so he'd know what to expect, and he kept going back and forth about whether or not he wanted to go, hovering between being scared about it and saying yes. Luckily for us, his last decision was a yes, and he loved it.
Next road trip adventure will be the Poconos in a few weeks, so stay tuned!
Needing a quick mini-vacation, we planned a one-night trip to the Lehigh Valley area. After checking into our hotel, we were hungry and started scouting around for dinner. Now usually, I'd go out of my way to find a local restaurant to get the "flavor" of the area, but once we saw a Carrabba's was only a few miles away, we looked no further. One of our favorite starters when entertaining is a bread dipping sauce that is a replica of Carrabbas' own bread dipping sauce. A yummy herbal concoction mixed with extra virgin olive oil, you could easily make this a meal by itself! Not having any Carrabba's local to us, we haven't had a chance to try out the restaurant before.
The Husband ordered the Scampi Damian (named for one of the owners). A dish with a slight kick to it, there was nothing left when he was done. I ordered the Pasta Weesie, a dish I'm on a mission to now recreate at home. Marinated shrimp, mushrooms and scallions in a white wine lemon butter sauce over linguini alfredo -- really, with that combination, how could you go wrong? And the fresh baked bread they served with dinner was really excellent as well. Yup, we're hooked!
One of our favorite restaurants in that area is the Bethlehem Brew Works Brewery and Restaurant. We've gone there for about 7 years now, and it never fails to disappoint. Worth a mention is their Beer and Cheese Soup and the Christmas City Salad. I tried in vain to get the recipe (or even just the main ingredients) for the soup, but they wouldn't budge. I've tried to recreate it at home, and have come close, but just not quite there yet. The Christmas City Salad is spinach leaves served with a Cinnamon Vinaigrette topped with candied walnuts, diced green apples, cranberries and gorgonzola cheese. Our two-year-old son delights in picking out the cheese from my plate -- he's definitely my child, a boy fond of those stronger cheeses!
And lastly, our morning started at the Allentown Fairground Farmers Market. What a cool place! Very similar to the Reading Terminal Market in Philadelphia, PA, it's a lot bigger. Everything from fresh butcher meat, ground coffee, and nostalgic penny candy, to Amish breads and pies, BBQ chicken and even an old-fashioned barber shop, it gives new meaning to the phrase one-stop shopping. Because we had planned this as one of our stops, we brought a big cooler with us and came back with it bulging. Some of our purchase included Amish Apple Cinnamon bread (smells divine), roast pork, beef jerky sticks (a toddler favorite!), homemade potato chips, extra salty Amish pretzels (yum!), warm bacon dressing (for instant German Potato Salad), homemade rice pudding, pierogies, and much more.
So, if you're looking for a fun day trip or a quick getaway, and PA is reasonably close to you, check out the above places.
I asked our son what his favorite part of the weekend trip was, fully expecting him to say the Crayola Factory ... believe it or not, it was the caverns. On the way there, I showed him a brochure of what the place looked like, so he'd know what to expect, and he kept going back and forth about whether or not he wanted to go, hovering between being scared about it and saying yes. Luckily for us, his last decision was a yes, and he loved it.
Next road trip adventure will be the Poconos in a few weeks, so stay tuned!
| link | posted at 2:58 AM
Friday, March 25, 2005
I gotta tell you ... I love cupcakes... so much scrumptiousness in a little bitty bite. I can't wait to have a bakery/cafe so I can dedicate a little section of my store to this delicacy. So it seems only fitting that the IMBB 13 waxes rhapsodic about this tasty little treat. You can check out details on the Is My Blog Burning thing here.
I made Cherry Baby Cakes recently for our 2-1/2 year old son to take to school, and they were the perfect tiny treat for grubby little fists. So cute and adorable in all their pink sugary glory.
Not only are cupcakes all the rage as the IMBB theme, they are in recent magazine issues as well. On the cover of the current issue of Cuisine at Home, a nice, fluffy, airy coconut cupcake reigns supreme. Mary Engelbreit's Home Companion features a cupcake article written Sara Neumeier. Adapted from her book, "Cupcakes Year-Round," recipes and adorable pictures are included for Strawberries and Cream Cakes, Carrot and Zucchini Cakes, PB&Js and more. The pictures alone certainly put Sara's book right on my Amazon Wish List. The new issue of Cook's Country has cupcakes highlighted in their current issue as well and lastly, even Martha Stewart's magazine Kids has gotten in on the act with their very own cupcake feature.
Go ahead, make some cupcakes of your own and join us all.
Cherry Baby Cakes
1-1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped, if necessary
60 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing (below)
Preheat oven to 350. Line sixty 1-3/4 inch muffin cups with miniature bake cups; set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 tsp of cherry marmalade and top with 1/2 tsp additional batter.
Bake cupcakes for 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire racks. Pat cherries dry with clean paper towels. Drizzle each cupcake with about 1/2 tsp icing. Dip half of each cherry into remaining icing; place on top of cakes. Makes about 60
Powdered Sugar Icing: In a small bowl, combine 2-1/2 cups sifted powdered sugar, 1/2 tsp vanilla and 2 tablespoons milk. Stir in additional milk, 1 tsp at a time, until icing reaches drizzling consistency. Add a smidge of maraschino cherry juice to tint the frosting pink.
I made Cherry Baby Cakes recently for our 2-1/2 year old son to take to school, and they were the perfect tiny treat for grubby little fists. So cute and adorable in all their pink sugary glory.
Not only are cupcakes all the rage as the IMBB theme, they are in recent magazine issues as well. On the cover of the current issue of Cuisine at Home, a nice, fluffy, airy coconut cupcake reigns supreme. Mary Engelbreit's Home Companion features a cupcake article written Sara Neumeier. Adapted from her book, "Cupcakes Year-Round," recipes and adorable pictures are included for Strawberries and Cream Cakes, Carrot and Zucchini Cakes, PB&Js and more. The pictures alone certainly put Sara's book right on my Amazon Wish List. The new issue of Cook's Country has cupcakes highlighted in their current issue as well and lastly, even Martha Stewart's magazine Kids has gotten in on the act with their very own cupcake feature.
Go ahead, make some cupcakes of your own and join us all.
Cherry Baby Cakes
1-1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped, if necessary
60 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing (below)
Preheat oven to 350. Line sixty 1-3/4 inch muffin cups with miniature bake cups; set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 tsp of cherry marmalade and top with 1/2 tsp additional batter.
Bake cupcakes for 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire racks. Pat cherries dry with clean paper towels. Drizzle each cupcake with about 1/2 tsp icing. Dip half of each cherry into remaining icing; place on top of cakes. Makes about 60
Powdered Sugar Icing: In a small bowl, combine 2-1/2 cups sifted powdered sugar, 1/2 tsp vanilla and 2 tablespoons milk. Stir in additional milk, 1 tsp at a time, until icing reaches drizzling consistency. Add a smidge of maraschino cherry juice to tint the frosting pink.
| link | posted at 2:08 AM
Thursday, March 24, 2005
Last night for dinner, we had Slow Cooker Thai Chicken, one of The Husband’s favorite chicken recipes. Really simple to make, but then again, most slow cooker recipes are. He likes the sauce so much that he even eats it cold – yuck. To each his own … if that’s the way you like it, go for it.
The Cinnamon Shortbread Bar recipe from earlier this week was such a hit in the office, I tried out another shortbread recipe. This one is going to be another hit as well. Brown Sugar Walnut Shortbread … simple and sinful, what better combination?
Slow Cooker Thai Chicken
1 pound boneless skinless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1/4 cup peanut butter -- (use crunchy and leave out the peanuts)
1 tablespoon soy sauce
1 teaspoon grated gingerroot or ginger paste
1/4 cup chopped peanuts
2 tablespoons fresh cilantro
Place chicken in crockpot. Mix other ingredients except cilantro and peanuts. Pour over chicken. Cook for 4 hours on low. Garnish with cilantro and peanuts.
Brown Sugar Walnut Shortbread
These delicious shortbread pieces would make wonderful gifts. They’ll keep up to a week (if they last that long!) in a tightly covered container or up to 3 months frozen.
3/4 cup butter (1-1/2 sticks), cut into pieces and softened
1/3 cup packed brown sugar
3 tablespoons granulated sugar, and extra for sprinkling
1 teaspoon vanilla extract
1 tablespoon honey
1-3/4 cups all purpose flour
1/4 cup chopped walnuts
Preheat oven to 350. In large bowl, with mixer at medium-low speed, beat butter, brown and granulated sugars, honey and vanilla until creamy. Reduce speed to low and beat in flour until blended (dough will be crumbly). With wooden spoon, stir dough until it holds together. Divide dough in half. With hand, pat each dough half evenly onto bottom of two greased 8-inch round cake pans. Sprinkle with a little bit of granulated sugar, then the chopped walnuts, press lightly. Bake until lightly browned around edges and firm in center, 23-25 minutes (watch carefully after the 20 minute mark!). Let cool, then cut each round into 12 wedges.
The Cinnamon Shortbread Bar recipe from earlier this week was such a hit in the office, I tried out another shortbread recipe. This one is going to be another hit as well. Brown Sugar Walnut Shortbread … simple and sinful, what better combination?
Slow Cooker Thai Chicken
1 pound boneless skinless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1/4 cup peanut butter -- (use crunchy and leave out the peanuts)
1 tablespoon soy sauce
1 teaspoon grated gingerroot or ginger paste
1/4 cup chopped peanuts
2 tablespoons fresh cilantro
Place chicken in crockpot. Mix other ingredients except cilantro and peanuts. Pour over chicken. Cook for 4 hours on low. Garnish with cilantro and peanuts.
Brown Sugar Walnut Shortbread
These delicious shortbread pieces would make wonderful gifts. They’ll keep up to a week (if they last that long!) in a tightly covered container or up to 3 months frozen.
3/4 cup butter (1-1/2 sticks), cut into pieces and softened
1/3 cup packed brown sugar
3 tablespoons granulated sugar, and extra for sprinkling
1 teaspoon vanilla extract
1 tablespoon honey
1-3/4 cups all purpose flour
1/4 cup chopped walnuts
Preheat oven to 350. In large bowl, with mixer at medium-low speed, beat butter, brown and granulated sugars, honey and vanilla until creamy. Reduce speed to low and beat in flour until blended (dough will be crumbly). With wooden spoon, stir dough until it holds together. Divide dough in half. With hand, pat each dough half evenly onto bottom of two greased 8-inch round cake pans. Sprinkle with a little bit of granulated sugar, then the chopped walnuts, press lightly. Bake until lightly browned around edges and firm in center, 23-25 minutes (watch carefully after the 20 minute mark!). Let cool, then cut each round into 12 wedges.
| link | posted at 9:30 AM
Wednesday, March 23, 2005
A blurb in Page Six notes that Sara Moulton's contract for her show on FoodTV Network will not be renewed for 2006 because FoodTV Network is going in a different direction. I love Sara Moulton - she is down-to-earth, personable, accessible and her comfort food recipes have an elegantness that make them perfect for both entertaining and the regular family dinner. I understand that the network needs to constantly stay ahead of and predict trends, and they obviously do that with inductions of new shows, like the "carb"-focused ones, but surely not at the expense of the stable of veterans that built FoodTV from the beginning to what it is today.
I love Rachael Ray, but is it okay for FTVN to slot time for three different shows from her, but not make a little room for Sara? Now, playing Devil's Advocate, maybe this is what Sara wants too, and if she does, then I'm all for it... perhaps it will leave her time for bigger and better things. But from the small piece (taken from NY Post) below, it doesn't sound like she was the impetus for this decision. Conversely, Sara has had a great career, with a steady build to where she is now, so if anyone has to go out on their own, I suspect she'll be fine.
My mom and I were lucky enough to meet her last year at a book signing for her cookbook. She gave a talk for about an hour, regaling the audience with stories on how she got her start, apprenticing with Julia Childs and more. She was approachable and enjoyable.
Here's the piece from the NY Post:
I love Rachael Ray, but is it okay for FTVN to slot time for three different shows from her, but not make a little room for Sara? Now, playing Devil's Advocate, maybe this is what Sara wants too, and if she does, then I'm all for it... perhaps it will leave her time for bigger and better things. But from the small piece (taken from NY Post) below, it doesn't sound like she was the impetus for this decision. Conversely, Sara has had a great career, with a steady build to where she is now, so if anyone has to go out on their own, I suspect she'll be fine.
My mom and I were lucky enough to meet her last year at a book signing for her cookbook. She gave a talk for about an hour, regaling the audience with stories on how she got her start, apprenticing with Julia Childs and more. She was approachable and enjoyable.
Here's the piece from the NY Post:
The Food Network is giving itself a facelift, and one of its original hosts is not making the cut. "Sara's Secrets" host Sara Moulton's contract will not be renewed once it runs out at the end of this year. "I will not be on the TV Food Network in 2006," the Foodie Cutie told PAGE SIX's Lisa Marsh. However, she's taped shows to air every day through the end of the year. "Every show has a lifetime, and after 9 1/2 years, my time is up," Moulton said. "They're taking the network in a different direction." A rep for the Food Network declined to comment.Feel free to drop FoodTV a line and let them know that you'll miss Sara ... there are already petitions circulating. And for another Sara fix, visit her website at www.saramoulton.com. We'll miss you Sara!
| link | posted at 9:37 AM
OK, so even though I had a few other topics lined up to chat about today, in the blogging world, there's a Comfort Food topic contest going on, and since midnight tonight is the deadline for entries, I gotta get with it. Sara Moulton's exit from FoodTV Network will have to wait until tomorrow am.
Over on the Who Wants Seconds blog (see my blog list on the right for the link), Moira is collecting the entries. Check it out next week for the entries and winner.
On with the program...
To me, comfort food isn't necessarily about the food, but more so associated with the memory attached to it, and who you're sharing it with. Thinking strictly in terms of food, traditional comfort food would usually conjure up visions of baked macaroni and cheese with that nice, thin crust on top ... or perhaps your Mom's apple pie, fresh from the windowsill in the summertime, when the living is easy ... hot soup on a cold wintery day ... things along those lines.
For me, comfort food is enjoined with the memory that goes with it. Ginger ale from my mom when I was home sick from school, back when my only priority was hanging out with friends and finding out who was going out with who. Tomato soup with crunchy croutons and a side of grilled cheese for dinner in front of the TV when my Dad was out of town, and it was just me, my mom and my younger sister. My mom's Cheese Delights ... when my parents would entertain, after the guests moved from the living room to the dining room, my sister and I would sneak downstairs and munch on the leftover appetizers, and one of our favorites was the Cheese Delights (a artery-clogging concoction of cheeses and mayo broiled on an English muffin ... so delectable!). The first meal I made for The Husband when we were dating ... tuna fish sandwiches! I know, real gourmet, right? You know I had it bad when I actually made the tuna the night before because I wanted to make sure it was absolutely perfect, with no tuna fish chunks. My grandmother's Fruit Pizza. Every time we'd go the TX to go visit her, as soon as we'd arrive, we'd sit down for a slice of Fruit Pizza, that she made especially for us. Now that she has Alzheimer's, this memory is even richer for me. A plate of warm, buttered noodles shared by my two-year-old son with my husband is working late.
Comfort food is a lot about the food, but more about the memories. Take comfort in yours.
Over on the Who Wants Seconds blog (see my blog list on the right for the link), Moira is collecting the entries. Check it out next week for the entries and winner.
On with the program...
To me, comfort food isn't necessarily about the food, but more so associated with the memory attached to it, and who you're sharing it with. Thinking strictly in terms of food, traditional comfort food would usually conjure up visions of baked macaroni and cheese with that nice, thin crust on top ... or perhaps your Mom's apple pie, fresh from the windowsill in the summertime, when the living is easy ... hot soup on a cold wintery day ... things along those lines.
For me, comfort food is enjoined with the memory that goes with it. Ginger ale from my mom when I was home sick from school, back when my only priority was hanging out with friends and finding out who was going out with who. Tomato soup with crunchy croutons and a side of grilled cheese for dinner in front of the TV when my Dad was out of town, and it was just me, my mom and my younger sister. My mom's Cheese Delights ... when my parents would entertain, after the guests moved from the living room to the dining room, my sister and I would sneak downstairs and munch on the leftover appetizers, and one of our favorites was the Cheese Delights (a artery-clogging concoction of cheeses and mayo broiled on an English muffin ... so delectable!). The first meal I made for The Husband when we were dating ... tuna fish sandwiches! I know, real gourmet, right? You know I had it bad when I actually made the tuna the night before because I wanted to make sure it was absolutely perfect, with no tuna fish chunks. My grandmother's Fruit Pizza. Every time we'd go the TX to go visit her, as soon as we'd arrive, we'd sit down for a slice of Fruit Pizza, that she made especially for us. Now that she has Alzheimer's, this memory is even richer for me. A plate of warm, buttered noodles shared by my two-year-old son with my husband is working late.
Comfort food is a lot about the food, but more about the memories. Take comfort in yours.
| link | posted at 12:41 AM
Tuesday, March 22, 2005
This is an interactive blog. Feel free to leave me a comment on one of my blog entries. Don't know how? On the bottom right of the blog entry, there is a comment link. Click on that. You can be anonymous or not. Your choice. It's just nice to hear from the people who are visiting me here. :)
Busy day at work today, but still managed to have enough energy to come home and make three new recipes. Whoo-hoo! I made Cinnamon Shortbread Bars, Greek Chicken Tenders and Honey-Granola Breakfast Bars. The Breakfast Bars are still cooling, so I haven't had a chance to try them yet, but the other two recipes were good. Both really simple, and that is definitely part of their attraction.
The Husband really liked the Greek Chicken Tenders, and an extra perk is that they use ingredients you probably have on hand at home already. On the table in under 30 minutes -- can't get easier than that! The sauce leftover in the pan was extra yummy, and The Husband said some crusty bread would be great for mopping up the extra sauce.
Enjoy!
Greek Chicken Tenders
2-1/2 pounds chicken tenders
2 lemons
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind (yellow part only) over the chicken, then cut the lemons in quarters and squeeze juice over all. Sprinkle with dried oregano, salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add tenders and juice and cook, turning over, about 8-10 minutes or until tenders are cooked through. Serve with buttered orzo on the side. Serves 4.
Cinnamon Shortbread Bars
This flaky shortbread is made extra special with a sprinkling of cinnamon and sugar.
Preparation 15 min.
Baking 20 min.
Shortbread Ingredients:
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter, softened
1/2 teaspoon ground cinnamon
Topping Ingredients:
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Instructions:
Heat oven to 350°F. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.) Press dough evenly onto bottom of lightly greased 13x9-inch baking pan. Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork. Bake for 20 to 30 minutes or until light golden brown. Cool slightly and then cut into bars while still warm.
Yield: 48 bars
Busy day at work today, but still managed to have enough energy to come home and make three new recipes. Whoo-hoo! I made Cinnamon Shortbread Bars, Greek Chicken Tenders and Honey-Granola Breakfast Bars. The Breakfast Bars are still cooling, so I haven't had a chance to try them yet, but the other two recipes were good. Both really simple, and that is definitely part of their attraction.
The Husband really liked the Greek Chicken Tenders, and an extra perk is that they use ingredients you probably have on hand at home already. On the table in under 30 minutes -- can't get easier than that! The sauce leftover in the pan was extra yummy, and The Husband said some crusty bread would be great for mopping up the extra sauce.
Enjoy!
Greek Chicken Tenders
2-1/2 pounds chicken tenders
2 lemons
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind (yellow part only) over the chicken, then cut the lemons in quarters and squeeze juice over all. Sprinkle with dried oregano, salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add tenders and juice and cook, turning over, about 8-10 minutes or until tenders are cooked through. Serve with buttered orzo on the side. Serves 4.
Cinnamon Shortbread Bars
This flaky shortbread is made extra special with a sprinkling of cinnamon and sugar.
Preparation 15 min.
Baking 20 min.
Shortbread Ingredients:
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter, softened
1/2 teaspoon ground cinnamon
Topping Ingredients:
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Instructions:
Heat oven to 350°F. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.) Press dough evenly onto bottom of lightly greased 13x9-inch baking pan. Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork. Bake for 20 to 30 minutes or until light golden brown. Cool slightly and then cut into bars while still warm.
Yield: 48 bars
| link | posted at 12:03 AM
Monday, March 21, 2005
We celebrated St. Patrick's Day a little late in our household, and tonight was the night. I made Irish Brown Bread, Shamrock Shakes and Crockpot Corned Beef. Three new recipes, and better yet, all three were great. I've never made bread before, so was excited to get a local restaurant's recipe for their own Irish Brown Bread. Better still was the fact that the recipe was simple and doesn't require the use of a bread machine.
Irish Brown Bread
Ingredients:
4-1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 tablespoon wheat germ
1 pint buttermilk (or milk with 1 teaspoon white vinegar)
1/2 cup vegetable oil
1/2 cup molasses
1 egg, beaten
Mix first 6 ingredients.
Add next 3 ingredients.
Mix well. Add additional flour if dough is too sticky.
Shape into two round loafs, and mark with an X.
Bake at 425 degrees for approximately 30 minutes.
Irish Brown Bread
Ingredients:
4-1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 tablespoon wheat germ
1 pint buttermilk (or milk with 1 teaspoon white vinegar)
1/2 cup vegetable oil
1/2 cup molasses
1 egg, beaten
Mix first 6 ingredients.
Add next 3 ingredients.
Mix well. Add additional flour if dough is too sticky.
Shape into two round loafs, and mark with an X.
Bake at 425 degrees for approximately 30 minutes.
| link | posted at 12:55 AM
Saturday, March 19, 2005
I don't like coffee, and there's a line of people that will back me up on this. Don't like hot drinks period. That said, I DO like coffee ice cream. Strange, I know. Starbucks ice cream was on sale last week at our local grocery store, and even on sale, it was a splurge. I gave in, and am glad I did. I bought a container of White Chocolate Latte ... oh. my. god. Saying it was good does not begin to do it justice. It has ribbons of soft white chocolate throughout the container that just melt in your mouth. I think I have just enough for one small bowl left ... the container is sadly nearing its end. Now lest you think I scarfed it down myself, I had help. Our two-year-old son is nearly as in love with it as I am. Go get yourself some love, splurge on a container of Starbucks White Chocolate Latte and join me in the romance.
| link | posted at 11:21 PM
So in the blogging world, today is dubbed Sugar High Friday. Of course, with that kind of theme, how can I not participate? That coupled with our local bagel shop's Fried Fish Friday theme (lunch was a scrumptious fried flounder sandwich with cheese on a sesame bagel), my body is going to go into overload soon. :) Ah, but what a good kind of overload it is...
There are very few desserts that The Husband likes, and mini cheesecakes happen to be one of his favorites. In honor of Sugar High Friday, I'll be making the below recipe for him. For a chocolate crust, just use half an Oreo instead of the vanilla wafer. Enjoy!
Mini Cheesecakes
12 vanilla wafers
2 8 oz. pkgs. cream cheese
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
Cherry and/or Blueberry pie filling
Preheat oven to 350. Line muffin tin w/foil liners and place vanilla wafer in each. Beat cream cheese, sugar, van. extract and eggs in mixing bowl on med. speed till well blended. Fill muffin cups 3/4 full. Bake 15-20 min. till set. Cool. Top w/pie filling. Chill.
There are very few desserts that The Husband likes, and mini cheesecakes happen to be one of his favorites. In honor of Sugar High Friday, I'll be making the below recipe for him. For a chocolate crust, just use half an Oreo instead of the vanilla wafer. Enjoy!
Mini Cheesecakes
12 vanilla wafers
2 8 oz. pkgs. cream cheese
3/4 cup sugar
1 tsp. vanilla extract
2 eggs
Cherry and/or Blueberry pie filling
Preheat oven to 350. Line muffin tin w/foil liners and place vanilla wafer in each. Beat cream cheese, sugar, van. extract and eggs in mixing bowl on med. speed till well blended. Fill muffin cups 3/4 full. Bake 15-20 min. till set. Cool. Top w/pie filling. Chill.
| link | posted at 12:01 AM
Friday, March 18, 2005
Two new recipes came out of my kitchen tonight ... Asian Dumpling Soup and Preachers Gone Astray. One winner, one not so much. The Asian Dumpling Soup recipe was just ok. Since I'm the only one in the house remotely interested in even eating it, I ended up throwing away what was left, which I usually don't do. This year, I decided to keep and repeat only WOW recipes, and this one's not even close. That said, there was no way I was going get through that whole pot by myself. So like Scott Peterson ... buh-bye!
Now the Preachers Gone Astray was another story. Yum-o! Supposedly a "Southern treat," and perhaps someone can back that up for me, these are a quick, delicious, no bake chocolatey treat. A forgiving recipe, you can very easily swap out and change some of the add-ins. Experiment and take out the apricot and add dried cherries instead. Change up the nuts. Walk on the wild side with this one. Although a cinch to make, the recipe only yields 13, so you might want to consider doubling it. Happy Baking!
Preachers Gone Astray
4 tablespoons unsalted butter
1/3 to 1/2 cup granulated sugar
2 tablespoons milk
2 tablespoons unsweetened baking cocoa
1/2 cup quick cooking oatmeal
2 tablespoons coarsely chopped toasted walnuts
1/3 cup chopped dried apricots (about 8)
Line a cookie sheet with aluminum foil or waxed paper.
In a small heavy saucepan over moderate heat, stirring constantly, melt the butter with the sugar, milk, and cocoa. Bring to a full boil to dissolve the sugar. If the sugar doesn't dissolve, the cookies will have a grainy texture and dull color. Cook at a full boil for a minute and a half.
Stir in the oatmeal and beat vigorously to combine. Remove the pan from the heat and stir in the fruit and nuts.
Drop by heaping tablespoons onto the prepared pan. Refrigerate or leave at cool room temperature to set.
Yield: a baker's dozen
Now the Preachers Gone Astray was another story. Yum-o! Supposedly a "Southern treat," and perhaps someone can back that up for me, these are a quick, delicious, no bake chocolatey treat. A forgiving recipe, you can very easily swap out and change some of the add-ins. Experiment and take out the apricot and add dried cherries instead. Change up the nuts. Walk on the wild side with this one. Although a cinch to make, the recipe only yields 13, so you might want to consider doubling it. Happy Baking!
Preachers Gone Astray
4 tablespoons unsalted butter
1/3 to 1/2 cup granulated sugar
2 tablespoons milk
2 tablespoons unsweetened baking cocoa
1/2 cup quick cooking oatmeal
2 tablespoons coarsely chopped toasted walnuts
1/3 cup chopped dried apricots (about 8)
Line a cookie sheet with aluminum foil or waxed paper.
In a small heavy saucepan over moderate heat, stirring constantly, melt the butter with the sugar, milk, and cocoa. Bring to a full boil to dissolve the sugar. If the sugar doesn't dissolve, the cookies will have a grainy texture and dull color. Cook at a full boil for a minute and a half.
Stir in the oatmeal and beat vigorously to combine. Remove the pan from the heat and stir in the fruit and nuts.
Drop by heaping tablespoons onto the prepared pan. Refrigerate or leave at cool room temperature to set.
Yield: a baker's dozen
| link | posted at 1:01 AM
Wednesday, March 16, 2005
No new recipes for dinner last night. We had Meat Cannelloni from Maria’s Homemade Ravioli store (see related post). But, I did make something new later on … Tuna Crackers for the dogs. The recipe indicates it’s good for both dogs AND cats, and if our cat, Luke, is any indication, cats are going to like them. The tuna smell was driving him crazy, and my son and I had to push him away many times before he finally got the message. Gave two bones to the dogs this morning, and they happily gobbled them up. Not that their palate is too discerning to begin with, they weren’t complaining. Recipe is below, if you want to give your pets a treat. Happy Baking!
Tuna Crackers
6 oz undrained Tuna
1 cup Cornmeal
1 cup Oat or Barley Flour
1/3 cup Water
Preheat the oven to 350 degrees. Measure all of the ingredients into a bowl and mix thoroughly with your hands (might need to add more cornmeal to get the right consistency to cut). Roll out to 1/4 inch thickness and cut into treat sized pieces (I used a dog bone cookie cutter). Place on a greased cookie sheet. Bake for about 20 minutes or until golden. Let cool. Recipe can be multiplied as needed. Refrigerate to keep fresh or freeze immediately for later use! Great for cats and dogs.
Tuna Crackers
6 oz undrained Tuna
1 cup Cornmeal
1 cup Oat or Barley Flour
1/3 cup Water
Preheat the oven to 350 degrees. Measure all of the ingredients into a bowl and mix thoroughly with your hands (might need to add more cornmeal to get the right consistency to cut). Roll out to 1/4 inch thickness and cut into treat sized pieces (I used a dog bone cookie cutter). Place on a greased cookie sheet. Bake for about 20 minutes or until golden. Let cool. Recipe can be multiplied as needed. Refrigerate to keep fresh or freeze immediately for later use! Great for cats and dogs.
| link | posted at 9:18 AM
Tuesday, March 15, 2005
It's not even 7 am, and I already have cravings. For those into Indian food (me!, me!, me!), the word chaat is not really foreign. Chaat is a all-encompassing term for Indian snacks available. Chaat, although referring to snacks in general, is a quick reference for the wonderful combinations of crunchy and salty mixes. In India, chaats are sold from corner vendors and street carts, just like our popular dirty-water-dog vendors. There are a variety of different chaats available. My favorites include Bhel Puri (a mixture of puffed rice, mint, diced potatoes and onions, topped with yogurt, cilantro and a chutney or spice), Aloo Tikki (the potato croquettes I made Sunday - see related post), and Pani Puri (hollow, round shells that you stuff with a mixture of potatoes and chick peas and finish off with a sweet or spicy water). The latter, Pani Puri, is a particular favorite ... and most can (and do!) eat 50 in a sitting. It's a small little thing that you just pop in your mouth, and is it ever addicting.
Intrigued? New York Times ran a great article last week about Chaats. Check it out here: http://www.nytimes.com/2005/03/09/dining/09chat.html
Intrigued? New York Times ran a great article last week about Chaats. Check it out here: http://www.nytimes.com/2005/03/09/dining/09chat.html
| link | posted at 9:37 AM
Monday, March 14, 2005
I ended up making 5 new recipes over the weekend, which I am pretty pleased with. Three of the recipes were from the new Indian cookbook (see related thread).
The Husband loved the Red Onion Chutney (a little too red oniony for me). I loved the Aloo Ki Tikkis (he liked them, just no love -- he's kinda funny about potatoes anyway). They were very close to the ones I get at our favorite Indian restaurant, so it will be nice to recreate them at home, even if I'm the only one eating them.
The Chicken Makhani was very good also. Closer to our favorite restaurant's one, just not quite there. Now, that said, their recipe is a three-day long effort, so the fact that I can get close to it in under 2 hours is a good thing. :) The restaurant owner promised to give me their recipe, so I'm looking forward to that.
Also made a batch of Cherry Baby Cakes for our son to take into school. In their mini form, they're a perfect small snack (albeit a sugary one) for a class of two-year-olds. I love this recipe, and think it will be a great addition to my bakery ... whenever that comes to fruition. Tiny cupcakes with a ribbon of cherry preserves in the middle, topped with a pink confectioner's glaze and a maraschino cherry. How could you not love that? Too cute.
Went to Maria's Homemade Ravioli store in Wayne, NJ yesterday. Never been before, but have heard a lot about it. They've been around since 1953. Near the Willowbrook Mall, it's a small place, but packed with fresh, homemade Italian goodness. You can even watch them making and cutting the pasta -- oodles of fun for our Sweet Nick! :)
Maria originally started the shop in Clifton. Joe Leonardi and his wife, Jennifer took over the shop some years ago and moved it to Wayne in 2001 in an effort to expand. And to this day, they have continued Maria's tradition, cutting, filling and shaping the pasta by hand.
They make over 2 tons of fresh pasta each week to keep up with fillings of meat, cheese, lobster, porcini mushroom and several vegetable varieties. House-made sauces are also available to go with your pasta and they even feature several prepared meals for you to take home and heat up yourself, like stuffed shells, cannelloni, homemade gnocchi, tortellini, and ravioli.
Pay them a visit - you'll be glad you did.
Maria's Homemade Ravioli
190 Route 23 North, Wayne
(800) 546-8820
The Husband loved the Red Onion Chutney (a little too red oniony for me). I loved the Aloo Ki Tikkis (he liked them, just no love -- he's kinda funny about potatoes anyway). They were very close to the ones I get at our favorite Indian restaurant, so it will be nice to recreate them at home, even if I'm the only one eating them.
The Chicken Makhani was very good also. Closer to our favorite restaurant's one, just not quite there. Now, that said, their recipe is a three-day long effort, so the fact that I can get close to it in under 2 hours is a good thing. :) The restaurant owner promised to give me their recipe, so I'm looking forward to that.
Also made a batch of Cherry Baby Cakes for our son to take into school. In their mini form, they're a perfect small snack (albeit a sugary one) for a class of two-year-olds. I love this recipe, and think it will be a great addition to my bakery ... whenever that comes to fruition. Tiny cupcakes with a ribbon of cherry preserves in the middle, topped with a pink confectioner's glaze and a maraschino cherry. How could you not love that? Too cute.
Went to Maria's Homemade Ravioli store in Wayne, NJ yesterday. Never been before, but have heard a lot about it. They've been around since 1953. Near the Willowbrook Mall, it's a small place, but packed with fresh, homemade Italian goodness. You can even watch them making and cutting the pasta -- oodles of fun for our Sweet Nick! :)
Maria originally started the shop in Clifton. Joe Leonardi and his wife, Jennifer took over the shop some years ago and moved it to Wayne in 2001 in an effort to expand. And to this day, they have continued Maria's tradition, cutting, filling and shaping the pasta by hand.
They make over 2 tons of fresh pasta each week to keep up with fillings of meat, cheese, lobster, porcini mushroom and several vegetable varieties. House-made sauces are also available to go with your pasta and they even feature several prepared meals for you to take home and heat up yourself, like stuffed shells, cannelloni, homemade gnocchi, tortellini, and ravioli.
Pay them a visit - you'll be glad you did.
Maria's Homemade Ravioli
190 Route 23 North, Wayne
(800) 546-8820
| link | posted at 9:38 AM
Sunday, March 13, 2005
Woke up with a heavy rotational loop of Jennifer Lopez's "Get Right" running through my head. One of our two-year-old's favorite songs, we must have heard it at least a dozen times last night, while running errands. "I want to hear Jo Jo Jo." We oblige. As soon as it ends, "Again!" And so it goes... life is good. :)
Running a few errands today, but have already planned tonight's menu. Cooking from my new Indian cookbook (see yesterday's post), the plan is Aloo Ki Tikkis with Mint Chutney, Chicken Makhani, Red Onion Chutney, and I'm going to pick up some Onion Kulcha to go with it (local Indian restaurant). My husband's absolute FAVORITE Indian entree is the Chicken Makhani (sometimes also called Butter Chicken), so I was pretty psyched to see a recipe for it in this cookbook. I've been trying to get a close replication to the one from the restaurant we frequent, but haven't gotten there yet.
Also making a batch of Cherry Baby Cakes. These are mini cherry cupcakes -- so adorable. First time making them as well. Will report back later (hopefully with pictures ... still working on that). Enjoy your Sunday!
Running a few errands today, but have already planned tonight's menu. Cooking from my new Indian cookbook (see yesterday's post), the plan is Aloo Ki Tikkis with Mint Chutney, Chicken Makhani, Red Onion Chutney, and I'm going to pick up some Onion Kulcha to go with it (local Indian restaurant). My husband's absolute FAVORITE Indian entree is the Chicken Makhani (sometimes also called Butter Chicken), so I was pretty psyched to see a recipe for it in this cookbook. I've been trying to get a close replication to the one from the restaurant we frequent, but haven't gotten there yet.
Also making a batch of Cherry Baby Cakes. These are mini cherry cupcakes -- so adorable. First time making them as well. Will report back later (hopefully with pictures ... still working on that). Enjoy your Sunday!
| link | posted at 12:11 PM
Mail yesterday brought me a new cookbook. Betty Crocker's Indian Home Cooking by Raghavan Iyer. Full color pictures throughout, the recipes seem simple and authentic. Going to put it to the test tomorrow, as I'm making the recipe for Aloo Ki Tikkis (Garlic Potato Croquettes). One of my favorite appetizers from an Indian restaurant we frequent, I'm anxious to see how close this recipe is to it. Fingers crossed!!
| link | posted at 1:05 AM
Saturday, March 12, 2005
Menu tonight went as planned with appearances from both Garlicky Mushroom Quesadillas and Samosa Quesadillas. First time out for the Mushroom ones, and as Rachael Ray would say, "Yum-o!" They smelled amazing while cooking (garlic and mushrooms - how could you go wrong?), were very simple to make and absolutely delicious. My only comment is that there's no way I could have gotten four complete quesadillas from the recipe as written -- I managed to get one 10" quesadilla. Just a heads up.
Garlicky Mushroom Quesadillas
2 T extra virgin olive oil
12 oz cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves
minced freshly ground pepper
8 8-inch flour tortillas
5 oz cheddar or Monterey Jack cheese, shredded
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside. Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with remaining 4 tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Serve immediately. I served them with a dollop of sour cream for dipping.
I also served Samosa Quesadillas, a tried-and-true in our house. Another flavorful, but super simple recipe. I serve these with a dipping sauce made up of sour cream and Major Grey's Chutney.
Samosa Quesadillas
2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato (or use Simply Potatoes {already mashed potatoes} from your grocery store's refrigerated section)
1/4 cup frozen green peas, thawed
1 tablespoon soy sauce
8 (6-inch) flour tortillas
1 cup shredded Muenster cheese
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.
Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.
Garlicky Mushroom Quesadillas
2 T extra virgin olive oil
12 oz cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves
minced freshly ground pepper
8 8-inch flour tortillas
5 oz cheddar or Monterey Jack cheese, shredded
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside. Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with remaining 4 tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Serve immediately. I served them with a dollop of sour cream for dipping.
I also served Samosa Quesadillas, a tried-and-true in our house. Another flavorful, but super simple recipe. I serve these with a dipping sauce made up of sour cream and Major Grey's Chutney.
Samosa Quesadillas
2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato (or use Simply Potatoes {already mashed potatoes} from your grocery store's refrigerated section)
1/4 cup frozen green peas, thawed
1 tablespoon soy sauce
8 (6-inch) flour tortillas
1 cup shredded Muenster cheese
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.
Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.
| link | posted at 12:42 AM
Friday, March 11, 2005
No big report on dinner last night ... pizza at Costco. Granted, their pizza is good (love their crust!) and a great size for the price, but really, it's pizza.
Now tonight, on the other hand, will be a fun night. Quesadilla Night at our household. We'll be having Samosa Quesadillas (a tried-and-true recipe) and Garlicky-Mushroom Quesadillas (a new recipe from Jack Bishop's A Year in a Vegetarian Kitchen
). Also planning on making a few cookies and desserts over the weekend, so will be back with a full report.
Until then ... enjoy your Friday.
Now tonight, on the other hand, will be a fun night. Quesadilla Night at our household. We'll be having Samosa Quesadillas (a tried-and-true recipe) and Garlicky-Mushroom Quesadillas (a new recipe from Jack Bishop's A Year in a Vegetarian Kitchen
). Also planning on making a few cookies and desserts over the weekend, so will be back with a full report.Until then ... enjoy your Friday.
Labels: A Year in a Vegetarian Kitchen, Garlicky-Mushroom Quesadillas, Jack Bishop, Samosa Quesadillas
| link | posted at 9:52 AM
Thursday, March 10, 2005
Was browsing some blogs the other day, and came across a recipe for Banana Bread. Even better was the fact that I happened to have all the ingredients on hand -- don't you love when that happens? The recipe came from the Sharp Cookie's blog (see link in my list), and she got it from Beth Hensperger's "The Bread Bible." I made the recipe as written, but added 1 teaspoon of banana extract (recipe below includes my changes). For some reason, I can't find banana extract anywhere around here, but I swapped some hard-to-find ingredients with a friend in TN, and she sent me some, so I thought it would be a perfect virgin mission for my newly acquired extract. Had to cook my banana bread about 5 minutes longer than the recipe indicates, but that's no big deal - just keep an eye on it.
I brought the banana bread into work this morning (don't need temptation at home) and had a small slice before the hordes descend upon it (have to make sure I'm passing off good stuff). It is so moist it's unbelievable, yet holds its shape really well. I think next time, I'd add a smidge more sugar for a little more sweetness, but other than that ... this is a good one. I've been on a search to find THE banana bread recipe, and this is a strong contender. Have a few more others to try before proclaiming this one IT, but it's lookin' good. Hope you enjoy it ... and when you get a chance, check out Katie's blog at http://www.sharpcookie.blogspot.com. Happy cooking!
Banana Bread
1/2 cup vegetable oil
1 cup + 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon banana extract
3 medium very ripe bananas, mashed
1-1/4 cups unbleached AP flour
1 teaspoon baking soda
Preheat the oven to 350. Grease and flour a 9-by-5 inch loaf pan. In a medium bowl, combine the oil, sugar and eggs. Beat with a whisk or electric mixer until light-colored and creamy, about 2 minutes. Add the vanilla extract, banana extract and mashed bananas and beat again until well combined. Add the flour and baking soda and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency. Spoon the batter into the loaf pan. Bake for 50-55 minutes on a centered rack.
I brought the banana bread into work this morning (don't need temptation at home) and had a small slice before the hordes descend upon it (have to make sure I'm passing off good stuff). It is so moist it's unbelievable, yet holds its shape really well. I think next time, I'd add a smidge more sugar for a little more sweetness, but other than that ... this is a good one. I've been on a search to find THE banana bread recipe, and this is a strong contender. Have a few more others to try before proclaiming this one IT, but it's lookin' good. Hope you enjoy it ... and when you get a chance, check out Katie's blog at http://www.sharpcookie.blogspot.com. Happy cooking!
Banana Bread
1/2 cup vegetable oil
1 cup + 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon banana extract
3 medium very ripe bananas, mashed
1-1/4 cups unbleached AP flour
1 teaspoon baking soda
Preheat the oven to 350. Grease and flour a 9-by-5 inch loaf pan. In a medium bowl, combine the oil, sugar and eggs. Beat with a whisk or electric mixer until light-colored and creamy, about 2 minutes. Add the vanilla extract, banana extract and mashed bananas and beat again until well combined. Add the flour and baking soda and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency. Spoon the batter into the loaf pan. Bake for 50-55 minutes on a centered rack.
| link | posted at 9:34 AM
Well, the work week is now half over and I, for one, am glad. A busy day at work today, and I am beat. Luckily, dinner was a simple one tonight ... and so delicious! I made Shrimp Scampi Braised in Olive Oil served with Buttered Noodles. On the table in under 30 minutes, flavorful and easy. And as a bonus, managed to finally use up a some frozen shrimp I had, making a little more space in the freezer. I was tiring of having to reshuffle everything in there to try and squeeze everything in ... that, and the perpetual falling ice cream every time I open the door was getting old ... and dangerous! So, always happy to make a little more space in there. Here's the recipe, if you're so inclined. And, as always, if you try it out, write and tell me about it (particularly if you liked it!).
Shrimp Scampi Braised in Olive Oil
from Sweetnicks
1/3 cup extra virgin olive oil
3-4 big garlic cloves, peeled and cut into thin slivers
2 pounds shrimp
Salt and freshly ground pepper
Combine the oil and garlic in a skillet. Cook on medium heat until the garlic begins to sizzle. Stir, raise the heat to medium-high and add the shrimp. Season with salt and pepper. Cook, stirring occasionally, until the shrimp are all pink (about 3-4 minutes), being careful not to overcook them. Do not evaporate their liquid. Turn off the heat and serve with hot, crusty bread for mopping up the sauce. Mmmm, mmmm, good!
Note: You can also serve this over angel hair pasta for a quick Shrimp Scampi Pasta dish.
Shrimp Scampi Braised in Olive Oil
from Sweetnicks
1/3 cup extra virgin olive oil
3-4 big garlic cloves, peeled and cut into thin slivers
2 pounds shrimp
Salt and freshly ground pepper
Combine the oil and garlic in a skillet. Cook on medium heat until the garlic begins to sizzle. Stir, raise the heat to medium-high and add the shrimp. Season with salt and pepper. Cook, stirring occasionally, until the shrimp are all pink (about 3-4 minutes), being careful not to overcook them. Do not evaporate their liquid. Turn off the heat and serve with hot, crusty bread for mopping up the sauce. Mmmm, mmmm, good!
Note: You can also serve this over angel hair pasta for a quick Shrimp Scampi Pasta dish.
| link | posted at 1:05 AM
Tuesday, March 08, 2005
Dinner tonight ... wait, let me back up. Can I just rhapsodize for a minute about a chain-restaurant salad? I am seriously addicted to Quiznos' Honey Mustard Chicken Salad. I had it for lunch again today with their Carrot Cake. I'm in a rut and not afraid to admit it.
The salad is quite simple really. Mixed greens topped with grilled chicken strips, crunchy bacon pieces, Cheddar cheese and the biggest cherry tomatoes I have ever seen (and that's quite a statement coming from the Garden State!). Their Honey Mustard dressing tops it perfectly. I also have them add mushrooms too, for an added vegetable (you have to take the opportunities where they are). What I don't understand is why, when I buy the exact same ingredients and assemble this at home, it doesn't taste the same. The same is true of McDonalds Fruit & Yogurt Parfait. Buying vanilla yogurt, granola, strawberries and blueberries and putting it together just doesn't yield the same taste. Which is why I gladly forked over another buck for the Yogurt Parfait to finish off my salad... oh, and that carrot cake too. Quiznos Carrot Cake is topped with a thin confectioner's sugar glaze, instead of the traditional cream cheese frosting, and I think that's what does it for me. Luckily, while I'm eating it, I can see the bits of shredded carrots ... making it almost healthy, right?
OK, onto dinner tonight. Really quite a simple meal. Roasted Chicken with my House Fried Rice. The rice dish is very easy to make and quite dummy proof. Try it -- you'll find yourself making it instead of ordering from your local Chinese food joint... and with a little less "fried" than their rice, it's better for you. Take it from me.
House Fried Rice
Heat 3 tablespoons vegetable oil in large skillet. Add 4 cloves garlic (minced), 2 onions (chopped), 1/2 tsp ginger paste, 1 tsp salt, 1 tsp pepper, 1 tsp sugar, 1 tablespoon Tamari/soy sauce. Cook until onions are soft, about 5 minutes (might need to add a little more oil or soy sauce to keep everything “wet”). Add 3 cups cooked rice. Stir fry 5 minutes so rice can absorb flavors. Add 1 cup peas. Stir well into rice mixture. Just before serving, add 2 eggs, beaten. Over medium heat, stir carefully through rice until eggs are cooked.
Serve hot.
Note: You might find you need to add more salt/soy to taste. For variety, sometimes I add some cooked chicken pieces (rotisserie chicken works great) or cooked shrimp.
Enjoy!
The salad is quite simple really. Mixed greens topped with grilled chicken strips, crunchy bacon pieces, Cheddar cheese and the biggest cherry tomatoes I have ever seen (and that's quite a statement coming from the Garden State!). Their Honey Mustard dressing tops it perfectly. I also have them add mushrooms too, for an added vegetable (you have to take the opportunities where they are). What I don't understand is why, when I buy the exact same ingredients and assemble this at home, it doesn't taste the same. The same is true of McDonalds Fruit & Yogurt Parfait. Buying vanilla yogurt, granola, strawberries and blueberries and putting it together just doesn't yield the same taste. Which is why I gladly forked over another buck for the Yogurt Parfait to finish off my salad... oh, and that carrot cake too. Quiznos Carrot Cake is topped with a thin confectioner's sugar glaze, instead of the traditional cream cheese frosting, and I think that's what does it for me. Luckily, while I'm eating it, I can see the bits of shredded carrots ... making it almost healthy, right?
OK, onto dinner tonight. Really quite a simple meal. Roasted Chicken with my House Fried Rice. The rice dish is very easy to make and quite dummy proof. Try it -- you'll find yourself making it instead of ordering from your local Chinese food joint... and with a little less "fried" than their rice, it's better for you. Take it from me.
House Fried Rice
Heat 3 tablespoons vegetable oil in large skillet. Add 4 cloves garlic (minced), 2 onions (chopped), 1/2 tsp ginger paste, 1 tsp salt, 1 tsp pepper, 1 tsp sugar, 1 tablespoon Tamari/soy sauce. Cook until onions are soft, about 5 minutes (might need to add a little more oil or soy sauce to keep everything “wet”). Add 3 cups cooked rice. Stir fry 5 minutes so rice can absorb flavors. Add 1 cup peas. Stir well into rice mixture. Just before serving, add 2 eggs, beaten. Over medium heat, stir carefully through rice until eggs are cooked.
Serve hot.
Note: You might find you need to add more salt/soy to taste. For variety, sometimes I add some cooked chicken pieces (rotisserie chicken works great) or cooked shrimp.
Enjoy!
| link | posted at 11:12 PM
Dinner tonight was something simple as we had an appointment to get to. Teriyaki marinated steak, roasted carrots and seasoned rice. Roasted carrots are one of the simplest side dishes to make. To make it even easier, I use the mini, already peeled bagged carrots. Place a layer of carrots flat on a baking sheet. Drizzle with extra virgin olive oil to coat and toss with kosher salt and freshly ground pepper. Bake in oven at 350 for about 30 minutes. You'll be rewarded with small little morsels of sweet roasted carrots. What could be easier?
Better Homes & Gardens has a new Special Interest Publication out right now, called Simply Perfect Italian. Pictured on the cover is a Mile High Lasagna Pie that looks scrumptious. Lots of good recipes abound inside, including a section on roasting garlic and what to do with it once roasted. Happy roasting!
1-2-3 Easy Steps to Roasting Garlic
Step 1
Peel away the dry outer layers of skin from desired number of heads of garlic (1 medium head yields about 1 tablespoon of garlic paste). Leave skins of cloves intact. Cut off the pointed top portion (about 1/4 inch) with a sharp knife, leaving the bulb intact but exposing the individual cloves of garlic.
Step 2
Place the heads(s) of garlic, cut side up, in a small baking dish. Drizzle with olive oil (allowing about 2 teaspoons oil for each head). Bake, covered, in a 425 oven for 25-35 minutes or until cloves feel soft when pressed. To avoid burning yourself, allow head(s) to cool slightly before handling.
Step 3
Use the paste warm or cooled. If serving warm, use the tip of a small knife to remove paste from each head. If using as a cooking seasoning, remove cooled paste from heads by cutting off their stem ends. Use your fingers to squeeze paste from each clove into a bowl. Discard skins. Mash paste with a fork or the back of a spoon until smooth.
Six Ways to Savor Roasted Garlic
1. Serve whole roasted garlic heads warm as an appetizer spread for Italian bread.
2. Mix with a little olive oil and toss with hot cooked pasta and grated Parmesan cheese.
3. Stir into plain soft-style cream cheese along with some Italian seasoning to spread on crackers.
4. Blend equal amounts of olive oil and vinegar to dress tossed greens.
5. Combine with soft butter then rub over roasting chicken.
6. Toss into the sauce for a pizza.
Excerpted from Better Homes & Garden Simply Italian 2005
| link | posted at 12:45 AM
Sunday, March 06, 2005
Well, the weekend is coming to a rapid close and I just finished putting the last load of dishes in the dishwasher. Sundays are a clean-out-the-fridge-and-the-freezer dinners. I also added a quick Beer and Cheddar Soup as well. On the table in under 30 minutes, it's satisfying, tummy-warming food. Recipe is below. If you try it out, let me know how you like it.
Beer and Cheddar Soup
4 starter servings
2 tablespoons margarine or butter
1 large onion, chopped
2 medium carrots, finely chopped
1/4 cup all purpose flour
12 oz. beer
2 cups beef broth
1/2 teaspoon salt
1 cup sour cream
2-1/2 cups shredded sharp Cheddar cheese
Melt the margarine in a 3-quart saucepan over medium heat. Cook onion and carrots in margarine, stirring occasionally, until tender. Add flour and stir to coat vegetables. Gradually stir in beer, broth and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove saucepan from heat and stir in sour cream and cheese; continue stirring until cheese is melted. Serve.
Beer and Cheddar Soup
4 starter servings
2 tablespoons margarine or butter
1 large onion, chopped
2 medium carrots, finely chopped
1/4 cup all purpose flour
12 oz. beer
2 cups beef broth
1/2 teaspoon salt
1 cup sour cream
2-1/2 cups shredded sharp Cheddar cheese
Melt the margarine in a 3-quart saucepan over medium heat. Cook onion and carrots in margarine, stirring occasionally, until tender. Add flour and stir to coat vegetables. Gradually stir in beer, broth and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove saucepan from heat and stir in sour cream and cheese; continue stirring until cheese is melted. Serve.
| link | posted at 9:08 PM
Went down to Hoboken today for Sunday Brunch with my sister and brother-in-law. We went to the Madison Bar and Grill in Hoboken (www.madisonbarandgrill.com).
Decorated in 1940s style, this restaurant would be as much at home in Manhattan as it is just across the river. Soft lighting and bare wood floors throughout, it is a warm, yet bright and lively atmosphere. Brunch costs $20 for adults and $10 for children. They had a good array of food available. Included were Eggs Benedict, Eggs Florentine, Spinach and Cheddar Mini Quiches, Smoked Salmon, an assortment of bagels and spreads, fresh fruit mix, Berry Tart, Sausages, Bacon, Creme Brulee French Toast, Peel-and-Eat Shrimp, Raw Oysters, Grilled Hangar Steak, Roasted Potatoes ... hmm, I think that's it. Your drink (choice of Mimosa, Bloody Mary, juice or soft drink) is also included.
The Creme Brulee didn't look like anything special, but I'm glad I tried it. So very flavorful, and topped with a wonderful maple syrup, it was clearly one of the standouts of the brunch offerings. Also absolutely excellent was the grilled hangar steak. So very tender, with a great non-overpowering sauce, it was delicious. They had some musicians playing jazz (10:00am-3:00 pm), which our two-year-old son was definitely enthralled by. He was disappointed when he caught them on a break halfway through our meal. :) All in all, a great meal, reasonably priced, with attentive wait staff. What more could you ask for on a lazy Sunday afternoon?
Decorated in 1940s style, this restaurant would be as much at home in Manhattan as it is just across the river. Soft lighting and bare wood floors throughout, it is a warm, yet bright and lively atmosphere. Brunch costs $20 for adults and $10 for children. They had a good array of food available. Included were Eggs Benedict, Eggs Florentine, Spinach and Cheddar Mini Quiches, Smoked Salmon, an assortment of bagels and spreads, fresh fruit mix, Berry Tart, Sausages, Bacon, Creme Brulee French Toast, Peel-and-Eat Shrimp, Raw Oysters, Grilled Hangar Steak, Roasted Potatoes ... hmm, I think that's it. Your drink (choice of Mimosa, Bloody Mary, juice or soft drink) is also included.
The Creme Brulee didn't look like anything special, but I'm glad I tried it. So very flavorful, and topped with a wonderful maple syrup, it was clearly one of the standouts of the brunch offerings. Also absolutely excellent was the grilled hangar steak. So very tender, with a great non-overpowering sauce, it was delicious. They had some musicians playing jazz (10:00am-3:00 pm), which our two-year-old son was definitely enthralled by. He was disappointed when he caught them on a break halfway through our meal. :) All in all, a great meal, reasonably priced, with attentive wait staff. What more could you ask for on a lazy Sunday afternoon?
| link | posted at 8:25 PM
Couldn't wait to start cooking from Giada DeLaurentiis' new (and first!) cookbook, so I dove in today. I made her Clams Oreganata and Frittata with Potatoes and Prosciutto for dinner (and one more dish to round it out ... my OMG Mussels with Cognac Cream Sauce).
The Clams Oreganata were very flavorful and came together pretty easily. Next time, I'd cut back a little on the olive oil and not top with so much of the bread crumb mixture, but other than that, they were yummy. First time I've ever had to shuck a clam (or oyster, for that matter!) -- it's usually my husband's job. And after tonight, his job is safe. Those suckers are tough to manipulate!
The frittata was another very easy dish. Start to finish, it was done in under 30 minutes. Next time, I think I'll add some melty cheese (perhaps a shredded Jack) to up the cheese quotient. With a 1/4 cup of Parmesan cheese, it just wasn't cheesy enough for me.
All in all, success the first time out. Her recipes are very simple, flavorful, and even better ... you usually have most, if not all, of the ingredients on hand. Go to www.amazon.com and snag yourself a copy of her first cookbook.
Recipes below ...
Clams Oreganata
1/2 cup plain dried bread crumbs
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Coarse salt (for lining the baking sheet)
12 small Manila clams, scrubbed and shucked (shells reserved)
Preheat the broiler. In a large bowl, gently toss the bread crumbs, 1/2 cup of olive oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside. Line a heavy baking sheet with some coarse salt and arrange the 12 clam shells atop the salt. Place one clam in each shell, then top with 2 tablespoons of the bread-crumb mixture. Drizzle with more olive oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.
Frittata with Potato and Prosciutto
2 tablespoon olive oil
1/2 onion chopped
1 (15 oz) potato, peeled and cut into 1/2-inch cubes (I didn't peel, and diced smaller)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping (heavy) cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped (I used about 6 oz)
2 tablespoons chopped fresh basil
In a 9-1/2 inch diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes. Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
The Clams Oreganata were very flavorful and came together pretty easily. Next time, I'd cut back a little on the olive oil and not top with so much of the bread crumb mixture, but other than that, they were yummy. First time I've ever had to shuck a clam (or oyster, for that matter!) -- it's usually my husband's job. And after tonight, his job is safe. Those suckers are tough to manipulate!
The frittata was another very easy dish. Start to finish, it was done in under 30 minutes. Next time, I think I'll add some melty cheese (perhaps a shredded Jack) to up the cheese quotient. With a 1/4 cup of Parmesan cheese, it just wasn't cheesy enough for me.
All in all, success the first time out. Her recipes are very simple, flavorful, and even better ... you usually have most, if not all, of the ingredients on hand. Go to www.amazon.com and snag yourself a copy of her first cookbook.
Recipes below ...
Clams Oreganata
1/2 cup plain dried bread crumbs
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Coarse salt (for lining the baking sheet)
12 small Manila clams, scrubbed and shucked (shells reserved)
Preheat the broiler. In a large bowl, gently toss the bread crumbs, 1/2 cup of olive oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside. Line a heavy baking sheet with some coarse salt and arrange the 12 clam shells atop the salt. Place one clam in each shell, then top with 2 tablespoons of the bread-crumb mixture. Drizzle with more olive oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.
Frittata with Potato and Prosciutto
2 tablespoon olive oil
1/2 onion chopped
1 (15 oz) potato, peeled and cut into 1/2-inch cubes (I didn't peel, and diced smaller)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping (heavy) cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped (I used about 6 oz)
2 tablespoons chopped fresh basil
In a 9-1/2 inch diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes. Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
| link | posted at 12:27 AM
Saturday, March 05, 2005
Got the new Giada DeLaurentiis cookbook, Everyday Italian, from Amazon yesterday, and I am loving it. Plenty of color pictures throughout and the book does not disappoint. Organized in a concise, easy manner, the recipes are simple and straightforward. Planning on making her Clams Oreganato tonight, along with her White Bean Dip with Seasoned Pita Chips and my amazing OMG Mussels with Cognac Cream Sauce. Of course, will have lots of hot, crusty bread to mop up the glorious sauce from the mussels. It's gonna be a good eatin' night tonight! :)
, from Amazon yesterday, and I am loving it. Plenty of color pictures throughout and the book does not disappoint. Organized in a concise, easy manner, the recipes are simple and straightforward. Planning on making her Clams Oreganato tonight, along with her White Bean Dip with Seasoned Pita Chips and my amazing OMG Mussels with Cognac Cream Sauce. Of course, will have lots of hot, crusty bread to mop up the glorious sauce from the mussels. It's gonna be a good eatin' night tonight! :)
| link | posted at 9:50 AM
Friday, March 04, 2005
Ended up doing a clean-out-the-fridge dinner last night. Not every exciting, I know, but sometimes, it just has to be done. If I don't, then the leftovers keep getting pushed to the back of the fridge, and not found again until they resemble some high school biology experiment gone bad.
After dinner, my son and I made White Chocolate Cranberry Blondies. They cut very neatly, which is great because bar cookies/brownies that don't cut neatly are a major pet peeve of mine. Had one this morning, for taste-testing purposes, of course. They're good, but not a "WOW" for me, and I am only remaking WOW recipes, so I won't be saving this one.
Think we're going out for dinner tonight, so no new recipes today.
Got two new cookbooks yesterday: Flavor by Rocco DiSpirito and Desserts That Have Killed Better Men by Jeremy Jackson. Flipped through both of them quickly, and they look like they have promise. Not a big fan of Rocco's personality, but really like the layout of this cookbook. It even has a seasonal chart in the back of what fruits and vegetables are in season when, which is perfect for me, since I can never remember.
Last Minute Addition ... And to think I almost forgot the exciting news of the day ... Martha's release from her 5-month stint in jail. At 12:30 am, she finally walked out of "Camp Cupcake" and is now ensconced in 5 months of house arrest at her estate in Bedford, NY. Although she did something wrong, she seems to have gotten a raw deal, and I, for one, am glad she's out. The next chapter of her life should be very interesting, and I'm looking forward to the new Apprentice, featuring Martha. Had I found out before the day of the NY auditions, I definitely would have liked the opportunity to try my luck at being on the show. "It feels great," she said when asked about her first day home. Home, what a wonderful word that is.
After dinner, my son and I made White Chocolate Cranberry Blondies. They cut very neatly, which is great because bar cookies/brownies that don't cut neatly are a major pet peeve of mine. Had one this morning, for taste-testing purposes, of course. They're good, but not a "WOW" for me, and I am only remaking WOW recipes, so I won't be saving this one.
Think we're going out for dinner tonight, so no new recipes today.
Got two new cookbooks yesterday: Flavor
by Rocco DiSpirito and Desserts That Have Killed Better Men by Jeremy Jackson. Flipped through both of them quickly, and they look like they have promise. Not a big fan of Rocco's personality, but really like the layout of this cookbook. It even has a seasonal chart in the back of what fruits and vegetables are in season when, which is perfect for me, since I can never remember.Last Minute Addition ... And to think I almost forgot the exciting news of the day ... Martha's release from her 5-month stint in jail. At 12:30 am, she finally walked out of "Camp Cupcake" and is now ensconced in 5 months of house arrest at her estate in Bedford, NY. Although she did something wrong, she seems to have gotten a raw deal, and I, for one, am glad she's out. The next chapter of her life should be very interesting, and I'm looking forward to the new Apprentice, featuring Martha. Had I found out before the day of the NY auditions, I definitely would have liked the opportunity to try my luck at being on the show. "It feels great," she said when asked about her first day home. Home, what a wonderful word that is.
| link | posted at 9:00 AM
Thursday, March 03, 2005
Awful chilly here in the NE, with the wind making it seem colder than it really is. Perfect day for soup, if I was so motivated. But not today. Think me and my son are going to make homemade pizzas. I know, a culinary stretch, right?
Planning on making some bar cookies for dessert ... will be back with updates.
Last night's dinner was a big hit. Once I have my restaurant/cafe/bakery, the Orzo and Feta Salad will definitely be on the menu - it really is that good. Such a simple recipe, but the sum is greater than its parts (or however that saying goes). Same goes for the chicken. Another simple recipe, that was satisfying and yummy. Heck, even our two-year-old ate it!
Planning on making some bar cookies for dessert ... will be back with updates.
Last night's dinner was a big hit. Once I have my restaurant/cafe/bakery, the Orzo and Feta Salad will definitely be on the menu - it really is that good. Such a simple recipe, but the sum is greater than its parts (or however that saying goes). Same goes for the chicken. Another simple recipe, that was satisfying and yummy. Heck, even our two-year-old ate it!
| link | posted at 4:18 PM
Wednesday, March 02, 2005
Lacking inspiration today, I couldn't decide on what to make for dinner. My husband, son and one of our dogs have plans after dinner (doggie playgroup, if you can believe it!), so it also needed to be a relatively quick meal. Finally decided on Feta and Orzo Salad and Lemon Parmigianno Chicken. Both are new recipes to me, and help my monthly challenge of trying to make XX amount of new recipes (in the hopes of taming the paper monster called my "to try" pile).
The Feta and Orzo Salad comes together really fast and is light, tasty and delicious. I went to a cooking class last night, and this salad was one of the dishes the chef made.
I found the recipe for the Lemon Parmigianno Chicken online and pulled it out of the oven just a few minutes ago ... stole a quick bite and mmmm, is it ever yummy. Still deciding on what to make for dessert...
The Feta and Orzo Salad comes together really fast and is light, tasty and delicious. I went to a cooking class last night, and this salad was one of the dishes the chef made.
I found the recipe for the Lemon Parmigianno Chicken online and pulled it out of the oven just a few minutes ago ... stole a quick bite and mmmm, is it ever yummy. Still deciding on what to make for dessert...
| link | posted at 9:03 PM
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