Posts tagged Recipes

some food lately

I haven’t been cooking like I used to mainly because I find myself falling back on what I know during these busy times. But I have still found a few new recipes that are worth posting about.

We are all about banana bread in my house. Mostly because I keep buying bananas and they turn brown. In the name of frugality, we make banana bread. Lots of banana bread. Enter Double Chocolate Banana Bread which is really more like cake. With very little taste of banana.

I recently hosted my book club and got to make a bunch of really yummy items (because really, book club is about enjoying each other’s company and eating good food as much as it’s about talking about that month’s book). Most of the recipes, I’ve shared here before, but one worth adding to the list is this Asparagus Tart with Gruyere. So very easy, but satisfyingly pretty AND tasty. Wins all around.

And y’all. If you are the bread-baking type, you must bake this bread. So freaking delicious. It’s like dessert that is not dessert. This Buttermilk Honey Bread is my perfect sweet white bread. I can’t stop eating it and my whole family enjoys it as well. Seriously, make it.

This pizza was another large success. It’s fairly time consuming but the end result was very worth it. And really, the ingredients speak for themselves: Camelized Onion, Spinach and Bacon Pizza. There’s no marina but an amazing white wine béchamel. Worth it if you have the time.

Anything you’re making that I should be making?

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summer foods

We’ve been doing a fair amount of grilling around here since the weather has heated up. And although I didn’t take a picture of this one, you should give Yogurt Marinated Chicken a try on your grill this summer. I promise you, it’s worth it.

We also roasted some poblanos and stuffed them with corn risotto, because Deb from Smitten Kitchen is a genius and created Corn Risotto Stuffed Peppers. We topped them with some slow cooked carnitas and took what could have been a vegetarian entree to a meat eaters dish. It was delicious.

Corn Risotto Stuffed Peppers

In an effort to get us to eat some more fruit, I whipped up Bon Apetite’s Strawberry-coconut lassi (a fancy word for smoothie, I’m assuming): 1.5c strawberry, 2/3 ice, 1/3c buttermilk, 1/3c coconut milk, 1tbsp sugar. Blend. Yum.

Strawberry Coconut Lassi

And finally, what’s summer without my obsession with homemade frozen concoctions. We tried Cooking Light’s lower fat version of Vanilla Bean Ice Cream and weren’t disappointed at all.

Waiting for the Icecream

 

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the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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ladies at the lake 2012

On to another one of the other fun things that has been keeping me busy! I was lucky enough to get away for a weekend at my friend’s beautiful lakehouse once more for another Ladies at the Lake weekend (see here, here and here for the past visits)! It was so. Much. Fun (and thank you Beka for letting me hijack the photos you took).

We ate a TON of good food. Like seriously. These are the Sour Cream, Cherry and Tequila popsicles that were just out of this world. Also worth sharing, although not pictured, sea salt brownie cookies (without the caramel), Orange Pecan French Toast, and crab linguine with Basil, Lemon & Chile. So good.

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We saw the biggest full moon of the year over the water…

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while roasting marshmallows and making s’mores.

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We enjoyed a picnic lunch of some decadent goodies:

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My favorite was the Dai Due chicken liver mousse with white mulberry jam!

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We enjoyed some yummy cocktails like the French 75.

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And I got to take naps in the hammock! Yay for naps!

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While I napped, the other ladies kayaked. I think napping wins but they had fun.

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We indulged in some yummy Summer Berry Pizza with Nutella and White Chocolate (um yes please)!

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As well as ward of these little guys that seemed to be everywhere:

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Oh happy little lakehouse, you treat us very well.

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Such a nice refreshing time with good friends. Toenails are still painted and looking pretty and I’m still thinking about the ending of Another Earth. Looking forward to doing this again!

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Pie. Lots of pie.

Yesterday was national pie day, so we had to celebrate. First course, mini pot pies. I used a combo of recipes. . . This one for the crust and this one for the filling. They were ridiculous. I am reminded of all the pot pies I used to eat in college (freshmen 15 anyone?) and these are just so much better.

Mini Pot Pies

And then we had to have pie for dessert too. Mini lemon meringue pies. These were my first experience making lemon meringue pie. They’re so cute in all their littleness. . .

Mini Lemon Meringue Pies

Jude liked them.

Mini Lemon Meringue Pies

And so did we.

Anyone else do something fun for nation pie day? Apparently, it’s one of two pie days. . . the next pie day? 3/14 (or 3.14… or pi for all you non-math folks).

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Curried Carrot Bisque

As a blogged about before, went through a rare cold spell here in Austin, and that means it’s time to utilize soup! And lots of it! We don’t have the opportunity to enjoy soup without overheating, unless, of course, it’s a cold soup, like gazpacho. So when I saw this soup recipe posted by a friend on facebook, and it was chilly outside, I knew I had to make it.

I love bisques, but they typically involve cream and lots of it. I saw the coconut milk listed as an ingredient here and was intrigued. I love coconut milk – it’s rich and creamy, a perfect substitution for milk or cream when you are cooking lactose free. The ingredient list was simple and the preparation was pretty easy. We ate a good portion of the soup for lunch but I reheated the last bowl of it and I think it was even better after it had sat in the fridge for a day. And don’t be afraid of the maple syrup – it really brings out the natural sweetness of the carrots!

Curried Carrot Soup

Carrot Bisque
Adapted from Vegan With A Vengeance by Isa Chandra Moskowitz
(Serves 6)

3 lbs carrots, peeled and diced into a little smaller than 1/2″ pieces
1 large onion, chopped
2 Tbsp peanut oil (any vegetable oil will do)
2 cloves garlic, minced
1 Tbsp curry powder
1/2 tsp salt (you may find you need a little more)
a few dashes fresh black pepper
3 cups vegetable broth (I used chicken stock)
1 (13 oz) can coconut milk
1 Tbsp maple syrup

In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7-10 minutes; cover and stir occasionally until the veggies begin to caramelize. Add the garlic, curry, salt, and pepper; saute for 1 more minute. Add the 3 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 45 minutes, or until the carrots are tender.

Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree the soup until smooth; if you don’t have one, then carefully puree the soup in a blender. Add the maple syrup and stir. Serve hot.

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Buckeyes

Seriously now, if this doesn’t confirm a girl-crush on Deb from Smitten Kitchen, I don’t know what will. The instant she posted this recipe, I knew I had to make it. Jason adores Reese’s peanut butter cups but I’m always weird about eating them. Yes they taste good, but what actually is IN them. Is it real peanut butter? That can’t possibly be REAL chocolate. They just don’t have me convinced.

Enter this recipe. Buckeyes. What’s a buckeye you ask? This is a buckeye.

It’s a nut from the Buckeye tree, most frequently spoken of in the buckeye state, Ohio. But what is the buckeye that I speak of? Oh. It is chocolate. And peanut butter. And addictive. And they look like the buckeye from the tree. See?

Buckeyes

Now, I had a hard time dipping the peanut butter filling in the chocolate because my filling ended up a little dry. I’m going to blame this on very dry peanut butter, so you shouldn’t have this problem. But that’s why you see those holes in the top of each buckeye. But you know what? No one cared. They were all devoured in two days. Christmas candidate? You bet’cha.

Buckeyes
Adapted from Smitten Kitchen

Yield: 36 to 42 tablespoon-sized candies

1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped

Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.

Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]

Assemble the candies: Line a sheet pan with parchment paper or a silpat. Scoop out slightly more than one tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.

Chill the buckeyes until they are set, about 30 minutes.

Do ahead: Buckeyes will keep in the fridge for at least a week.

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Spaghetti alla Puttanesca

Continuing the pasta clean out of my pantry, I sought out a quick and easy pasta dish for a hectic weekday night. Several friends had suggested puttanesca previously as being a quick and easy week night meal and I’d tried variations but none as tasty as this. AND I had most of the ingredients in my pantry already. Hooray for furthering the pantry purging!

Anchovies? Yes. Anchovies. I happened to have anchovy paste in my pantry.

Yes. Just HAPPENED to have ANCHOVY paste. It was on clearance, what can I say? I like buying weird culinary items.

Anchovy paste is just one of MANY odd items that you will find in my pantry. There may actually be stranger items. Yes, stranger than anchovies.

Anyways, I really enjoyed the way this pasta dish came together. It was quick, simple, nutritious and delicious. Just make sure you don’t leave out the anchovies. They really do add something special to the dish.

And funny bit of trivia about the origin of the dish: legend has it that the Italian ‘ladies of the night’ would whip up this dish to share for a quick dinner in between customers!

Spaghetti alla Puttanesca

Recipe for Spaghetti alla Puttanesca
Bon Appétit | January 2008

yield: Makes 4 servings

ingredients

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
print a shopping list for this recipe

preparation

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

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Neiman Marcus Cookies

You may remember a certain fictitious e-mail regarding Neiman Marcus cookies circulating through e-mail back in the mid 90s. Years ago, I made these cookies and they are delicious, I would like to make them again. But that’s not the point of this post. The point is that Neiman Marcus has a different cookie recipe on their website that is their signature chocolate chip cookie. That was enough to entice me to try it.

Neiman Marcus Chocolate Chip Cookies

We had the ingredients on hand to whip a batch of these up (sadly, only 24 cookies and they went FAST) and we baked them off. The addition of the instant espresso powder is perfect. It is barely detectable when the cookies are warm but develops into a bit of ‘je ne sais quoi’ when they cool.

Neiman Marcus Chocolate Chip Cookies

I think Jason was especially appreciative of these cookies as they were simple chocolate chip cookies. No nuts, nothing else, except for that tiny hint of coffee flavor that just amplifies the chocolatey goodness. I can certainly see why these cookies are the staple chocolate chip cookie for Neiman Marcus’ cafe.

Recipe for Neiman Marcus Cookies

There are various reliable online pharmacies. But others aren’t pharmacies at all. Online is a cost efficient way to buy medicines. Without fail, you have to check with your pharmacist to see whether one of these medications is a appropriate choice for you. Viagra is a drug used to treat varied infections. What do you think about “vardenafil vs sildenafil“? What could patients tell a soundness care occupational before taking Viagra? What is the most important information you should know about “http://rootinfonline.com/cialis-for-daily-use.html“? The very vital problem you must look for is “cialis for daily use“. Remember to diagnose a man’s erectile problem, the health care provider likely will begin with a thorough story of symptoms. There are side effects possible with any type of remedy.

oven chicken risotto

Thank you to all of you who offered up your recipes in exchange for a chance to win the bibs and burp rags. There are some true gems in there! The first one I tried was this oven chicken risotto. It was offered up by my high school friend, Anne, who has been making this recipe for all her friends that have recently been having babies. I truly appreciate how little prep was involved in this recipe, not to mention the fairly short list of ingredients and none of the time spent over the stove stirring risotto the way it is traditionally made. It is summery and fresh, which is sometimes hard to do with risotto. I usually think of it as a winter dish, warm, creamy and comforting. The addition of the grape tomatoes, fresh basil and fresh mozzarella lighten it up significantly. I went ahead and roasted my own chicken as a separate meal so that I could make stock with the bones and use the leftover meat for this meal. A great way to stretch a dollar. The results were fantastic.

Creamy Chicken Risotto

If you have any experience with risotto, you know that it doesn’t reheat well the next day. But that shouldn’t stop you from utilizing the leftovers the next day! I took the leftover risotto and formed it into disks, breaded it in some breadcrumbs and sauteed it off in a little bit of olive oil. I think I may have liked it better the second day (although it was delicious the first day as well)! The crunchy outside and the creamy inside. . . yuuum.

Creamy Chicken Risotto Cakes

Even if you have never made risotto before, this recipe is fail safe. Give it a shot! It doesn’t get much easier than this!

Recipe for Oven Chicken Risotto

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