Tuesday, December 27, 2011
Friday, December 23, 2011
Tuesday, December 13, 2011
Adapted from This Recipe from Rachael Ray Magazine
- 1 1/2 lbs. baby spinach (I used frozen--a bag and a half)
- 4 tbsp. butter
- 2 cloves garlic, finely chopped
- Salt and pepper
- sprinkle of nutmeg
- 8 oz. wide whole wheat egg noodles
- Bechamel Sauce (see below)
- 5-6 oz. fresh goat cheese (1 pkg)
- 3 tbsp. prepared pesto
- 1 1/2 cups coarse fresh breadcrumbs
- Defrost the spinach and squeeze out any moisture.
- In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper and nutmeg; remove from the heat.
- Preheat the oven to 400°. In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain— but do not rinse—and return to the saucepan. Stir in the white sauce to coat.
- Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
- Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. sprinkle the crumbs on the baked pasta.Note: I think you could just use some panko and brown the top of the casserole with the crumbs on at the end of baking. I did like the fresh crumbs--I'd suggest adding them directly to each serving, and storing any extra in a ziploc outside of the fridge so they don't get soggy.Bechamel
- 2 tbsp. butter
- 1 finely chopped shallot
- 1/4 cup flour
- 2 cups milk, warmed
- 1/4 cup grated parmesan cheese
- Salt and pepper
- Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and 1/4 tsp. each salt and pepper.
Sunday, December 11, 2011
The recipe works really well. You need about 8 quarts of popped corn. I pop 3 bags of light butter microwave popcorn, because it is easy. I usually use 2 1/2 bags of it, approximately, which is a little less than 8 quarts, but it works out well. I also usually add some peanuts when I have them on hand. Fair warning: only make this when you have a crowd coming over. It's virtually impossible to stop eating this, so you really don't want to be the only one in the house--this is not exactly health food, folks.
Saturday, November 19, 2011
- 4 large apples
- 4 chopsticks or craft sticks
- 1/2 cup packed dark brown sugar
- 1/2 cup white sugar
- 7/8 cup heavy cream
- 1/4 cup corn syrup
- 1/8 cup molasses
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- Wash the apples under hot water to get off any wax coating, then dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
- Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. [I lost my candy thermometer, so I just went with the ice bath test: http://www.exploratorium.edu/cooking/candy/sugar-stages.html You're looking for "firm ball" stage.) Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
- Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
- Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.
Thursday, November 17, 2011
Tuesday, November 15, 2011
Saturday, November 12, 2011
It's really pretty simple and the result is delicious! (I know, I made them last night.) They recommended dipping the bottoms in chocolate as well as drizzling on top, which is probably the better way to do it, but I'm lazy. I just did the drizzle--delish!
Monday, September 19, 2011
2 tbs peanut butter
1 tbs tahini
2 tbs soy sauce
1/4 tsp chili garlic sauce
1/2 tsp sesame oil
1/8 tsp ground ginger
1/8 tsp garlic powder
1 tbs rice vinegar
1 tbs honey
1/2 pkg whole wheat spaghetti
up to 1 cup pasta cooking water
1-1 1/2 cups shredded chicken
1 pkg broccoli slaw
Mix the first 9 ingredients together for the sauce. Boil the noodles, setting aside 1 cup of the boiling water before draining. Toss the pasta, chicken, and broccoli slaw together. Add enough water to the sauce to make it the consistency of heavy cream. Toss with the other ingredients. Sprinkle with sesame seeds and eat, or refrigerate for lunch the next day.
Friday, September 16, 2011
Sunday, September 11, 2011
Oh yes, these happened. I call these SugarBomb Cupcakes. These are the Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes from Joy the Baker. Her photos are much better than mine--go check them out. Also, I had an issue with the frosting. You'll see that hers stays in a nice swirl. Mine started in a swirl, but quickly collapsed. Once you toast them, they form a crust on top, so they don't drip anymore, but it was impossible to frost them and get them in the oven before the swirl collapsed. I'm not sure why. I don't have an electric stand mixer, so I put the whisk attachment on my hand mixer, and it took much longer than 5 minutes, and maybe I should have beaten it even more. The whisk is definitely smaller than the one on a stand mixer, so maybe it didn't incorporate the air as quickly? They were still delicious, but I wanted them to look like Joy's! And they are a LOT of sugar. Next time, I think I will do the cupcakes with the frosting and leave out the cookie dough. And beat the frosting longer, maybe with the regular hand mixer beaters and not the whisk attachment. The cupcakes are awesomely decadent and impressive, though. Highly recommended!
Friday, September 9, 2011
Wednesday, September 7, 2011
Monday, September 5, 2011
- 4 oz. rice noodles
- 1 can (13.5 oz.) coconut milk
- 1 tbsp. soy sauce
- 1 tbsp. thai green curry paste
- 1 lb. peeled, deveined medium shrimp, cut in half
- 1 pkg of stir-fry veggies*
hot sauce to taste
- Salt and pepper
- Cilantro and lime wedges for garnish
Cook noodles; drain. In same pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer. Add veggies and shrimp and cook until shrimp are opaque and veggies are crisp-tender. I cut the shrimp in half to make them cook faster and make it seem like there are more shrimp! (but you can leave them whole if you prefer.) Season with salt and pepper and hot sauce. Divide noodles among bowls and ladle soup on top. Garnish with cilantro and lime wedges.
*I used a package from the refrigerated section that contained broccoli slaw, sugar snap peas, carrots, and broccoli. But you can use any veggies you like.
Friday, September 2, 2011
Tuesday, August 30, 2011
Sunday, August 28, 2011
Thursday, July 14, 2011
Next food place review: Blue Dot Donuts. Blue Dot is located on Canal St in Mid-City in New Orleans. I have been to Blue Dot twice now, and I have not been disappointed. My overall favorite may be the red velvet doughnut, which is only available sometimes, but is supremely delicious. I have also had the Dulce de Leche, which was good, but was really too rich for my taste. I've had the chocolate frosted cake doughnut topped with coconut, which is supremely tasty, as well as the chocolate-frosted cake doughnut with sprinkles, which was very good, though I prefer the chocolate-frosted yeast doughnut with sprinkles. I just prefer yeast doughnuts to cake. I had two others today, which were really awesome. First the PB&J doughnut. See below for close-up. Mmmmm. You need some milk with this one. I also had a chocolate-frosted buttermilk doughnut, which was great. (That's the one on the bottom left in the top picture.) Blue Dot is owned by some NOPD officers--how awesome is that? It has not been open long, but has been getting great coverage, both locally and with upcoming features in Martha Stewart magazine and on the Food Network. The doughnuts really are great. You can also get a doughnut ice-cream sandwich--I haven't had one yet, but they sound awesome. I usually go by after yoga at Balance Yoga & Wellness, which is right nearby. I recommend going to yoga there (the Anusara class is great--Laura is phenomenal), and then stopping by Blue Dot for a chocolate milk (the ultimate after-workout drink) and a doughnut. That's the way to start your day off right!
Monday, July 11, 2011
Saturday, July 9, 2011
Monday, July 4, 2011
Sunday, July 3, 2011
Friday, July 1, 2011
Disclaimer: I received an advance electronic copy of this book from the publisher for the purposes of review. Free access to the book did not affect my opinion. For more information on Simon & Schuster's eGalley program, please visit www.galleygrab.com.
Friday, June 24, 2011
Wednesday, June 15, 2011
42 gingersnap cookies, coarsely broken
1/3 cup salted butter, melted
1 10-oz bag, plus 1/4 cup, Nestle dark chocolate chips
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tbs all purpose flour
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
Pinch of salt
1/4 tsp cinnamon
For crust:Preheat oven to 325°F. Finely grind gingersnap cookies in processor. Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom.Use a measuring cup or glass to help press in the crust. Place pan on rimmed baking sheet.
Combine chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour,and spices in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 20 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.
Cut tart into thin wedges and serve. Delish!
Sunday, June 12, 2011
Saturday, June 11, 2011
1 can chickpeas, rinsed and drained
1 tsp cumin powder
1/2 tsp coriander powder1/2 tsp chilli powder
4-5 cloves minced or crushed garlic
small bunch parsley, chopped
1/2 medium onion, chopped
juice from 1/2 lemon
3 tbsp plain flour + more for dredging
Salt to taste
Preheat your oil. Deep-frying frightens me a bit, so I just pan-fried, adding a good bit of oil to the pan and frying one side, then flipping and frying on the other. Drain on paper towels and serve with Tzatziki sauce (see below)
Tuesday, June 7, 2011
Sunday, June 5, 2011
Sunday, May 29, 2011
Saturday, May 28, 2011
Tuesday, May 24, 2011
Monday, May 23, 2011
Sunday, May 22, 2011
Thursday, May 19, 2011
I love eggs. I didn't always, but now I do. They are so cheap, easy to cook, and versatile--what's not to love? Oh, and they're delicious. And good for you. Eat some eggs.
I always have eggs on hand, so when I am at a loss for lunch, I make egg salad. Simple. Tasty. Maybe not the healthiest lunch, but at least you're getting some protein. Pack some fruit, too--you'll be fine.
Do you know how to boil an egg? You've got to master that to make egg salad. Here's what you do:
Take as many eggs as you want to boil. Even if you're only making egg salad for yourself, you want at least two. Put in a pot that will just accommodate as many eggs as you have to boil in one layer. The smaller the better, so they don't have to bump around too much. Cover the eggs with cold water. Put the eggs on the stove and cover. Turn to high. When the pot comes to a boil, turn off the burner, and leave the eggs, covered, for 10 minutes. When the time is up, pour off the hot water and run cold water over the eggs until they cool. This will make them easier to peel. Bam! You've got boiled eggs, with no gray-green ring.
Now that you've got boiled eggs, it's time to make egg salad. You need:
mustard (sometimes I use Dijon, sometimes I use Creole, sometimes I use Durkee's)
I use an egg slicer when I'm making egg salad--slice one way, then the other. You can also chop by hand. All the other ingredients are to taste. You want to make sure you add enough mayo to completely moisten the eggs and get a nice consistency. How to serve? I like to eat it just with crackers (Triscuits), but it's also mighty tasty on a sandwich of toasted whole wheat bread, with some lettuce.
Tuesday, May 17, 2011
The book is enjoyable and funny. There's not much sex in it, but a few sexual situations (parennts of vampire-loving teens, just wanted you to be aware). The book is clearly a set=up for a series. Vampire fiction fans should enjoy this one.
Monday, May 16, 2011
portobello mushrooms (1 per person)
cheese slices (1 per mushroom. I recommend provolone)
olive or veg oil
bread or buns (I used multigrain toast, but they're also tasty on hamburger buns)
mustard (I used creole, but you can use your favorite)
salt and pepper
What to do.
Use a spoon to remove the stems and gills from the portobellos. Heat a skillet over medium-high heat, with enough oil to coat the bottom. (Or use a grill pan, ora real grill, or a George Foreman grill--you get the idea.) Cook the mushrooms for a few minutes per side, seasoning with salt and pepper once they are cooked (the salt will draw out a lot of juices, so they will cook faster if you salt them after cooking instead of before). Once they're about ready, top each with a slice of cheese (the provolone works well because the slices are round, like the mushrooms) and heat until melted. (You can cover the pan to speed the melting.) If you're using sandwich bread, toast it. spread one slice with mayo & mustard, top with a lettuce leaf, and your cheesy 'shroom. Top with the other slice of bread, cut it in half, and enjoy your sammie!
Sunday, May 15, 2011
The book is well-written, but it is a tough read--it focuses on how a lie and a secret can poison a marriage and destroy lives. Not exactly a light read, but it does have a hopeful ending, so hang in there.
Dr. David Henry tells his young wife that their son is born healthy (true), but that his twin sister died shortly after birth ( a lie). When the baby girl was born, he recognizes that she had Down's Syndrome and orders his nurse to take her to an institution. The nurse absconds with the baby instead, unable to leave the baby at the institution. His wife drops into a depression, and he lies to her for the rest of their lives together, eventually poisoning the marriage so completely that they get a divorce.
The book is an interesting examination of what secrets and lies (under the guise of "protecting" someone) can do to a relationship, as well as a look at how people with Down Syndrome were treated in the 1960s-1980s.