tag:blogger.com,1999:blog-43717026625139016932024-02-07T00:35:32.663-08:00Seasonal MenusPlanning, Cooking, and Eating!MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-4371702662513901693.post-80020702306959909242019-12-15T18:08:00.001-08:002019-12-16T16:45:47.424-08:00Breakfast Green SmoothieNot very seasonal at the moment, but one of my friends asked about the protein-rich breakfast smoothies that Victor and I have all summer long for breakfasts, and when I went to look up the recipe, I realized that I never wrote it down! So, here 'tis:<br />
<br />
<blockquote class="tr_bq">
<b>Blueberry Power Greens Smoothie</b> </blockquote>
<blockquote class="tr_bq">
<ul>
<li>1/2 block <a href="https://www.morinu.com/products/mori-nu-silken-tofu-12-pack-organic/" target="_blank">soft silken tofu</a></li>
</ul>
<ul>
<li>1 C frozen blueberries</li>
</ul>
<ul>
<li>1 C orange juice (I actually use two tablespoons of OJ concentrate and 1 C water)</li>
</ul>
<ul>
<li>1 banana</li>
</ul>
<ul>
<li>2-4 scoops protein powder (<a href="https://simplyteras.com/products/organic-bourbon-vanilla-whey-protein" target="_blank">this is the one I use</a>)</li>
</ul>
<ul>
<li>as many <a href="https://www.earthboundfarm.com/products/fresh-organic-power-greens/" target="_blank">greens</a> as I can cram into the top of the blender jar, two large handfuls or so</li>
</ul>
Blend, blend, blend.</blockquote>
<blockquote class="tr_bq">
<i>Serves 2</i> </blockquote>
<br />
<br />
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-56432225304622356492019-01-01T19:01:00.002-08:002019-01-01T19:03:23.552-08:00fancy-pants bean chiliI adapted David Lebovitz's <a href="https://www.davidlebovitz.com/chili-recipe-with-chocolate/" target="_blank">Chocolate Chili</a> to a) use an InstantPot to cook the beans and b) not have beef (though I did end up using beef bouillon). Recording my modifications here because it's something I'd happily make again:<br />
<br />
<h3>
Chocolate Bean Chili</h3>
<br />
<ul>
<li>2 pounds (900g) dried red or variegated heirloom beans (I used a mix of pinto, red, and kidney beans)</li>
<li>4 garlic cloves, smashed</li>
<li>1 glug oil</li>
</ul>
<ul>
<li>3 teaspoons smoked salt </li>
<li>2 to 4 dried chiles (I used chipotle, with seeds)</li>
<li>about 2 tablespoons cooking oil</li>
<li>2 medium onions, peeled and diced</li>
<li>4 cloves garlic, peeled and minced</li>
<li>2 teaspoons chipotle chile powder</li>
<li>2 teaspoons ancho chile powder (if available otherwise use an additional teaspoon of red chile powder)</li>
<li>2 teaspoons dried oregano</li>
<li>2 teaspoons ground cumin</li>
<li>1 teaspoon paprika</li>
<li>2 cups (50cl) beer (I used an IPA)</li>
<li>2 cans (15oz, 200g each) crushed or diced tomatoes</li>
<li>1 tablespoon brown sugar</li>
<li>2 ounces (55g) unsweetened chocolate (or 3 ounces, 85g, bittersweet chocolate, in which case skip the brown sugar)</li>
<li>4 teaspoons bouillon</li>
<li>3 tablespoons cider vinegar or lime juice (I forgot about this....)</li>
</ul>
<div>
<br /></div>
<div>
First, the beans: soak them overnight, then drain, rinse, and add to instantpot. Add 8 cups of water, a few smashed garlic cloves, and a glug of oil. For this particular mix of beans, I used 8 minutes at high pressure, natural release. It is a lot of beans!</div>
<div>
<br /></div>
<div>
Prepare the dried chiles by chopping them up (remove the seeds if you don't want it to be spicy) and pouring boiling water over them (just enough to cover). When they've softened, drain them.</div>
<div>
<br /></div>
<div>
When you're ready to actually make chili, saute the onions in the oil in a large stock pot over medium-high heat until they turn translucent, 5-7 minutes. Add the drained chiles, salt, garlic, chile powders, oregano, cumin, and paprika, and saute for another minute, stirring continually to avoid burning.</div>
<div>
<br /></div>
<div>
Add the beer, tomatoes, and chocolate (plus sugar if you're not using bittersweet chocolate). Stir and add the beans, plus as much cooking liquid as seems necessary. Bring to a gentle simmer and add the bouillon, if using. Simmer for 45-60 minutes, until the flavors have melded. If it seems like you need it, add the vinegar or lime juice.</div>
<div>
<br /></div>
<div style="text-align: right;">
serves: 10-12</div>
MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-10700246257220860172018-05-07T16:56:00.001-07:002018-05-07T16:57:17.725-07:00Fall CleaningI have a stack of probably 200 recipes that is floating around our kitchen (not really, but the stack keeps migrating from one place to another). It's a mix of things I intend to make, things I aspire to make, things we've made a million times, and things we made once but didn't really like. I'm cleaning it up! (This morning we tried to find the recipe for buttermilk waffles there, and it was a delay to breakfast we just didn't need.) So.<br />
<br />
<h4>
Recipes in our regular rotation:</h4>
<a href="https://cooking.nytimes.com/recipes/12881-roasted-chicken-thighs-with-winter-squash" target="_blank">Roasted Chicken Thighs with Winter Squash:</a> Melissa Clark is my go-to, and this recipe is a perfect example of why - it hits every flavor note for me.<br />
<br />
<a href="https://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad" target="_blank">Warm Kale, Coconut, and Tomato Salad</a>: I could eat this forever, loads of umami<br />
<br />
<a href="https://food52.com/recipes/39605-joan-s-on-third-s-curried-chickpeas" target="_blank">Joan's on Third's Curried Chickpeas</a>: great thing to make on the weekends to throw into salads during the week<br />
<br />
<br />
<h4>
Things we tried:</h4>
<a href="https://cooking.nytimes.com/recipes/1018935-roasted-broccoli-with-almonds-and-cardamom-malai-broccoli" target="_blank">Indian Roasted Broccoli</a> and <a href="https://cooking.nytimes.com/recipes/1018939-sri-lankan-dal-with-coconut-and-lime-kale" target="_blank">Sri Lankan Dal</a>: both were incredibly rich, but good<br />
<br />
<a href="https://cooking.nytimes.com/recipes/1018673-ande-ki-kari-eggs-in-spicy-tomato-sauce" target="_blank">Eggs in Spicy Tomato Sauce:</a> I loved this; Victor felt the cardamom pods were too much<br />
<br />
<a href="https://cooking.nytimes.com/recipes/7517-masoor-dal-spiced-red-lentils" target="_blank">Masoor Dal</a>: very mehMKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-64633901024079330872017-07-09T08:32:00.005-07:002017-07-09T08:33:48.131-07:00A Few Spring/Early Summer Recipes; A Menu for Summer Entertaining<a href="https://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad" target="_blank">Warm Kale, Coconut, and Tomato Salad</a>: requires heating up the oven, but I suspect could also be done well in a grill basket. And it's sooo worth it.<br />
<br />
<a href="https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan" target="_blank">Jamie Oliver's "Eggplant Parmesan"</a>: better not to think of it as Eggplant Parm, because it's not really very like it, but it's delicious.<br />
<br />
<a href="http://allrecipes.com/recipe/233920/tender-and-easy-buttermilk-waffles/" target="_blank">Tender and Easy Buttermilk Waffles</a>: true to their name, and they freeze and reheat (in a toaster oven) very very well.<br />
<br />
ALSO: we had folks over for a grown-up dinner party and had this as the menu:<br />
<br />
<ul>
<li><a href="https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma" target="_blank">Chicken Shawarma</a></li>
<li>oven-roasted cubed eggplant (I didn't pre-treat with salt/drain and it was totally fine)</li>
<li>pitas</li>
<li>hummus</li>
<li>feta</li>
<li>chopped tomatoes and cucumbers (I used a "burpless" variety)</li>
<li>olives</li>
</ul>
<div>
Just served all of the above separately and let people assemble their own. We had <a href="https://smittenkitchen.com/2014/06/limonada-de-coco/" target="_blank">drinks</a> and for dessert ice cream. I didn't come up with a good appetizer-type thing, but it worked out anyway.</div>
<br />
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-48331218228838314512017-02-18T04:59:00.002-08:002017-02-18T04:59:56.871-08:00some recipes to remember<a href="http://www.thekitchn.com/recipe-roasted-cabbage-with-mustard-vinaigrette-234441" target="_blank">Roasted Cabbage with Mustard Vinaigrette</a> (so good, and also convinced me that I should roast cabbage more often)<div>
<a href="https://cooking.nytimes.com/recipes/9566-roasted-carrot-and-red-lentil-ragout" target="_blank">Roasted Carrot and Red Lentil Ragout</a> (we've been roasting a lot of veggies on the weekend for eating during the week, which makes this into a super-fast pre-prepped weeknight dinner. also it will make your house smell amazing.)</div>
<div>
<a href="http://www.isachandra.com/2012/01/seitan-porcini-beef-stew/" target="_blank">Seitan Porcini Stew</a> (delicious, you won't miss the beef)</div>
<div>
<a href="http://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/" target="_blank">Marinated Tempeh</a> (ended up tasting oddly cheesy when added to a salad, but in a way I enjoyed)</div>
<div>
<a href="https://food52.com/recipes/30238-pasta-with-tomatoes-corn-squash-and-ricotta" target="_blank">Pasta with Tomatoes, Corn, Squash, and Ricotta</a> (yep, this is a summer recipe - it's been a long time since I've posted here)</div>
<div>
<a href="http://www.thekitchn.com/recipe-legume-noodle-soup-recipes-from-the-kitchn-217978" target="_blank">Yotam Ottolenghi's Legume (Noodle) Soup</a> (amazing, but best eaten the first or second day)</div>
<div>
<a href="http://allrecipes.com/recipe/237950/balsamic-grilled-baby-potatoes/" target="_blank">Balsamic Grilled Potatoes</a> (another summer recipe, this was basic but is a technique I want to remember)</div>
<div>
<a href="http://www.shutterbean.com/2011/farro-salad-cranberries/print" target="_blank">Farro Salad with Cranberries</a> (a delicious and healthy make-ahead lunch)</div>
<div>
<a href="http://www.thekitchn.com/recipe-wheat-berry-salad-with-78138" target="_blank">Wheat Berry Salad with Blood Oranges</a> (ditto)</div>
<div>
<a href="https://food52.com/recipes/26165-moro-s-warm-squash-chickpea-salad-with-tahini" target="_blank">Squash and Chickpea Salad with Tahini</a> (both great on its own and mixed into a bunch of greens)</div>
<div>
<a href="https://cooking.nytimes.com/recipes/1016348-paloma" target="_blank">Paloma</a> (for summer parties)</div>
<div>
<a href="http://www.dinneralovestory.com/the-classic/" target="_blank">Pan-fried Chicken with Asparagus and Lemon (and Potatoes)</a> (simple, and springy - will probably make this again soon)</div>
<div>
<br /></div>
<div>
<br /></div>
MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-45711991150602571292016-07-02T17:46:00.002-07:002016-07-02T17:46:55.176-07:00early summer misc recipesInitially didn't think this was very flavorful, but apparently it just needed an extra day for the flavors to meld - it was a fantastic lunch: <a href="http://www.shutterbean.com/2013/farro-salad/" target="_blank">Farro Salad</a><br />
<br />
This was delicious, and the potatoes were basically bliss itself: <a href="http://www.dinneralovestory.com/the-classic/" target="_blank">pan-fried lemon chicken with asparagus and skillet potatoes</a><br />
<br />
Although it was (very) tasty, this <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2016/05/amandeeps-butter-chicken.html" target="_blank">butter chicken</a> was kind of a pain to make, and super duper rich.<br />
<br />
This <a href="http://cooking.nytimes.com/recipes/1017998-springtime-spaghetti-carbonara" target="_blank">spring-time carbonara </a>was kind of meh (and also Victor thought it had too much egg).<br />
<br />
We made this soup back when it was actually appropriate, seasonally speaking, but I don't think I noted it at the time: <a href="https://food52.com/recipes/33605-white-bean-and-kale-soup-with-sausage" target="_blank">white bean and kale soup</a>.<br />
<br />
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-20283728241090968772016-06-12T13:33:00.003-07:002016-06-12T13:33:53.475-07:00some late spring recipes and miscellany Loving this <a href="https://food52.com/recipes/39605-joan-s-on-third-s-curried-chickpeas" target="_blank">chickpea salad</a> right now. (Note: I always end up cooking the onions for closer to 15 minutes than 8.)<br />
<br />
Liked - but did not love - this <a href="https://food52.com/recipes/24209-farro-golden-beet-and-feta-salad-with-pecans-and-chive-sage-dressing" target="_blank">farro salad.</a><br />
<br />
Attempted this <a href="https://food52.com/blog/16491-how-to-turn-pot-roast-into-a-month-s-worth-of-sunday-dinners-then-some" target="_blank">approach to having pre-prepared shredded beef</a> on hand, with only moderate success (there may have been a truly disgusting attempt at making beef-barley soup in the pressure cooker).<br />
<br />
Trying to take more of a <a href="http://www.shutterbean.com/2014/hs-meal-prep-for-the-upcoming-week/" target="_blank">'make-ahead' approach</a> in general, I made <a href="http://www.shutterbean.com/2013/carrot-coconut-soup/" target="_blank">carrot-coconut soup</a>, which we both liked a lot.<br />
<br />
I currently have a big batch of farro cooling, as suggested in <a href="http://www.dinneralovestory.com/note-to-self/" target="_blank">this post</a>.MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-54268427705436211562015-06-17T13:45:00.001-07:002015-06-17T13:45:13.011-07:00unbelievable rice puddingIt doesn't seem possible that this is enough rice - but it is!<br />
<br />
http://www.dinneralovestory.com/come-and-get-it/ <-- almond="" also="" and="" br="" coconut="" full-fat="" great="" in="" light="" milk="" of="" place="" whole="" with=""></-->MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-14038395399318245932015-04-21T07:50:00.000-07:002015-04-21T07:50:00.588-07:00healthy loaded baked potato soup - ymmvI *loved* this soup, but Victor wasn't so positive - I ended up eating it all myself. Which was a huge win for me.<br />
<br />
<a href="http://foodinjars.com/2015/01/veggie-stuffed-hippie-soup/">http://foodinjars.com/2015/01/veggie-stuffed-hippie-soup/</a>MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-16190894379483944782015-04-19T07:09:00.000-07:002015-04-19T07:09:46.543-07:00upcoming week's menu<ul>
<li>Double batch of <a href="http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon" target="_blank">this</a>, using mirepoix from freezer</li>
<li><a href="http://www.dinneralovestory.com/choose-your-own-adventure-yogurt-marinades/" target="_blank">"Tandoori" chicken</a> & steamed broccolini</li>
<li><a href="http://seasonal-menus.blogspot.com/2010/01/umami-heavy-tofu-dinner.html" target="_blank">skillet-seared tofu</a> & sauteed kale</li>
<li>mac & cheese & tuna</li>
</ul>
MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-31657239883490224352015-04-12T07:24:00.001-07:002015-04-12T07:24:35.677-07:00Baked OatmealOur favorite <a href="http://studio2mpls.com/" target="_blank">'working' coffee shop</a> serves a baked oatmeal/cake thing for breakfast that I love. It's not what I normally think of as 'baked oatmeal' (which would just be oatmeal that's cooked via baking) - it's way better. And I say this as someone who <b>loves</b> oatmeal. They serve it with fresh fruit on top and a dollop of Greek yogurt.<br />
<br />
My dad and step-mother are in town right now, so I auditioned a version of this dish for them (we'll probably end up serving it at a big potluck brunch in a few weeks). I started with <a href="http://allrecipes.com/recipe/baked-oatmeal/" target="_blank">this recipe</a>, but made some modifications. Chances are good I'll make it with a layer of bananas on the bottom next time (inspired by the coffee shop version).<br />
<br />
<blockquote class="tr_bq">
<b>Baked Oatmeal</b><br />
<ul>
<li>4 C rolled oats</li>
<li>.5 C oat bran </li>
<li>1 C brown sugar</li>
<li>1 Tbsp ground cinnamon</li>
<li>1 Tbsp baking powder</li>
<li>1.5 tsp salt (I used homemade lemon salt)</li>
<li>1.5 C milk (I used skim) - if you don't warm it, your butter will congeal. your call.</li>
<li>.75 C / 6 oz melted butter</li>
<li>3 beaten eggs</li>
<li>1 Tbsp vanilla extract</li>
<li>1/4 C dried currants</li>
</ul>
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.<br />
<br />
Mix oats, oat bran, brown sugar, cinnamon, baking powder, and salt in a small bowl. In a larger bowl, mix together the milk, butter, eggs, and vanilla extract. Mix in the currants. Pour into the prepared baking dish.<br />
<br />
Bake until slightly brown around the edges and pretty dry, about 40 minutes.<br />
<div style="text-align: right;">
serves 8</div>
</blockquote>
MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-79860295362637099892015-02-24T17:07:00.000-08:002015-02-24T17:07:05.855-08:00Broiled Yogurt-Marinated Chicken (and Broccoli)We started with <a href="http://www.dinneralovestory.com/choose-your-own-adventure-yogurt-marinades/" target="_blank">this recipe</a>, adding more garlic and probably a tad more honey. Marinated for three hours, and then broiled in the <a href="http://www.amazon.com/Breville-BOV800XL-1800-Watt-Convection-Toaster/dp/B001L5TVGW/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1424826051&sr=1-3" target="_blank">Breville</a> (using an oiled broiler pan): broiler set to 500F, middle rack, about 6 minutes/side. (Two packs of chicken thighs fit in the Breville's broiler pan; V would like me to note that the broiler pan cleanup was 'not bad.')<br />
<br />
We steamed the broccoli for a while, and then mashed it up with some butter, salt, and pepper. MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-53288242352679368882014-12-31T21:49:00.003-08:002014-12-31T21:49:48.387-08:00the trifectaHealthy, easy, and delicious: http://www.teaandcookiesblog.com/2014/12/my-kind-of-sweet.html<br />
<br />
I have a feeling we'll be eating quite a bit of this over the next month or so.MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-31728978761343980572014-12-27T13:38:00.004-08:002014-12-27T13:38:45.693-08:00a few thingsAdapted this <a href="http://www.autumnmakesanddoes.com/2012/01/22/lemon-marshmallows/" target="_blank">lemon marshmallow</a> recipe to make orange marshmallows (gifted with <a href="http://smittenkitchen.com/blog/2014/12/decadent-hot-chocolate-mix/" target="_blank">cocoa mix</a>)<br />
<br />
I keep meaning to make extra soffritto or mirepoix when I make some for a soup so that I can freeze the remainder. Actually managed to do it once; having it on hand made this <a href="http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon" target="_blank">lentil soup</a> recipe into a super-fast after work thing. Very tasty.MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-72078990692557519412014-10-14T09:48:00.000-07:002014-10-14T09:48:00.423-07:00Some other delicious things we've made recently:<br />
<a href="http://www.dinneralovestory.com/marcellas-braised-pork/" target="_blank">pork braised in milk</a><br />
<a href="http://cooking.nytimes.com/recipes/12611-leek-vegetable-fritters-with-lemon-cream" target="_blank">leek fritters</a><br />
<a href="http://shuttersmack.com/savory-sunday-asian-stir-fry/" target="_blank">veggie stir-fry </a><br />
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-37133208073150566492014-10-12T09:43:00.001-07:002014-10-12T09:43:39.199-07:00shredding chickenI've had <a href="http://www.dinneralovestory.com/school-years-resolution-1-more-freezer-dinners" target="_blank">this pulled chicken recipe</a> bookmarked for ages, but hadn't made it because I loathe shredding chicken (or any other meat). Is there a more tedious, thankless kitchen task? I even hate it more than I hate trimming brussels sprouts. <b> </b><br />
<br />
<b>However.</b> A comment on the recipe mentioned using a Kitchen Aid to shred the breasts. That comment led me to <a href="http://fabulesslyfrugal.com/how-to-shred-chicken-in-your-kitchen-aid-mixer/" target="_blank">this life-changing blog post</a>. I haven't tried it on other meats yet, but I think pulled pork will be my next experiment - it works astonishingly well on warm chicken breasts, and I suspect freshly-cooked pork will be even easier.<br />
<br />
Also the pulled chicken recipe is fantastic (I use <a href="http://www.triplecrownbbqsauce.com/" target="_blank">this delicious local BBQ sauce</a> instead of making my own).MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-50399674221994926672014-09-14T15:23:00.000-07:002014-09-14T15:23:08.500-07:00putting up (notes)Beautiful fall day here - mid-60s, sunny - perfect for heading to the farmer's market, picking some grapes from our grapevine, and then spending the rest of the day canning things. Because I always forget what recipes I use (and somehow it usually seems obvious to me, as though OF COURSE the sweet relish recipe I used will clearly be this particular one of the probably hundreds I have bookmarked) here's a list of what we made (some actually finished, some just begun):<br />
- <a href="http://www.epicurious.com/recipes/food/views/Watermelon-Rind-Pickles-5643" target="_blank">watermelon pickles</a><br />
- Grape Conserve ("Summer in a Jar")<br />
- Sweet Pickle Relish ("Better Homes and Gardens Special: Canning")<br />
- Tomato Ketchup ("Food in Jars")<br />
- Grape Ketchup ("Food in Jars")MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-24667098384117044002014-08-31T20:43:00.001-07:002014-09-14T15:18:25.285-07:00it's hot, but these noodles aren't the answerMy love of miso & soba noodles led me to <a href="http://smittenkitchen.com/blog/2014/08/cold-noodles-with-miso-lime-and-ginger/" target="_blank">this dish</a>, but unfortunately it was a complete "never again" for us. It's possible that our choice of vegetables (there were a lot of radishes) or the previously-frozen ginger were to blame, but the dish was bitter and not very interesting. I could see something similar working, perhaps with some herbs (thai basil and mint?) and with 'sweeter' veggies (carrots and snap peas?).MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-46103549766296881342014-08-24T12:41:00.001-07:002014-08-24T12:41:15.760-07:00so many menus!<b>Week of June 22:</b><br />
Su: Lynx game (Siobhan)<br />
M: slivered asparagus pizza (<i>Smitten Kitchen cookbook</i>)<br />
T: potato frittata<br />
W: out<br />
R: pesto pasta<br />
F: out<br />
Sa: out (Steve & Hannah)<br />
<br />
<b>Week of July 6:</b><br />
Su: out<br />
M: <a href="http://www.nytimes.com/recipes/1015290/garlicky-chicken-with-lemon-anchovy-sauce.html" target="_blank">chicken with lemon & anchovies</a><br />
T: out (Ghandi Majal with Dave & co.)<br />
W: lamb sausages; pan-roasted tomatoes<br />
R: pizza with red sauce & pepperoni<br />
F: salad<br />
Sa: out<br />
<b> </b><br />
<b>Week of July 27:</b><br />
Su: grilled corn & <a href="http://www.dinneralovestory.com/lemon-pepper-chicken/" target="_blank">yogurt chicken</a><br />
M: grilled sausages and raw broccoli salad<br />
T: pasta with red sauce<br />
W: out<br />
R: <a href="http://www.kitchenkonfidence.com/2012/02/frozen-seared-steak" target="_blank">steak</a> and corn salad<br />
F: pizza with mozzarella and basil<br />
Sa: out<br />
<b> </b><br />
<b>Week of Aug 3:</b><br />
Su: <a href="http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.html" target="_blank">strawberry gazpacho</a>; grilled corn<br />
M: Unideli ramen (Paul & Paige)<br />
T: <a href="http://www.dinneralovestory.com/choose-your-own-adventure-yogurt-marinades/" target="_blank">'tandoori' yogurt grilled chicken</a>; corn salad<br />
W: <a href="http://fiveandspice.com/2014/07/22/pasta-with-nicoise-inspired-vegetables/" target="_blank">"Nicoise" pasta</a><br />
R: out (Heather)<br />
F: takout<br />
Sa: pizza with basil, mozzarella, and pepperoni [also made pickled beets and rhubarb chutney from <i>The Joy of Pickling</i>]<br />
<b> </b><br />
<b>Week of Aug 10:</b><br />
Su: <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2014/07/cooking-for-hugo-corinne-trangs-korean-barbecued-chicken.html" target="_blank">"Korean BBQ" chicken</a>; grilled corn<br />
M: <a href="http://www.dinneralovestory.com/homemade-franks-beans/" target="_blank">fancy franks 'n' beans</a><br />
T: chickpea curry<br />
W: pasta with red sauce<br />
R: out (Heather)<br />
F: potato frittata<br />
Sa: <a href="http://www.littlemekong.com/night-market/" target="_blank">Little Mekong Night Market</a> (Andy & Jeanette)<br />
<br />
<b>Week of Aug 17:</b><br />
Su: <a href="http://www.deliciousdays.com/archives/2008/06/11/the-salad-you-must-make/" target="_blank">bulgur salad</a>; tomato salad; grilled corn<br />
M: breakfast for dinner<br />
T: grilled yogurt chicken<br />
W: potato frittata<br />
R: pasta with red sauce<br />
F: goosh buns & salad<br />
Sa: John & Alyssa <br />
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-78194495619230804802014-08-03T13:59:00.000-07:002014-08-03T13:59:30.326-07:00the perfect gazpacho for right nowAt least, if your "right now" includes an early-August trip to a Minneapolis farmer's market where you can buy not-quite-overripe strawberries and perfectly ripe tomatoes. (Some really good olive oil helps, too. And we might end up adding a diced jalapeno, not sure yet.)<br />
<br />
I'm looking forward to making more of these recipes, but for today the "tomato, strawberry, and basil" one was perfect: http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.htm<br />
<br />
(We'll be eating it for dinner with some grilled corn. Because summer!)MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-36255420736002069612014-05-30T13:38:00.002-07:002014-05-30T13:38:43.758-07:00Greenery Here are two things we made recently:<br />
<br />
http://fiveandspice.com/2013/03/05/broccoli-salad-with-bacon-and-pecans/<br />
This broccoli salad was delicious... but ended up being too watery. I think a spin in the salad spinner after cooking the broccoli would have helped tremendously. The dressing was tasty enough that I'll be trying that pretty soon here. (I love broccoli salad!)<br />
<br />
http://backtoherroots.com/2011/11/21/heat-and-eat-quiche-breakfast-sandwiches/<br />
I omitted the mushrooms when I made this (I hate cleaning mushrooms, and they seemed like they'd add extra moisture here w/o contributing a ton of flavor). The sandwiches are great, but they are incredibly soggy (yes, I did squeeze a ton of moisture out of the spinach and also cooked more out). Not sure if that's just the nature of reheated eggs, or what.MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-1419663924765172452014-05-04T07:18:00.001-07:002014-05-04T07:18:10.516-07:00buttermilk sconesThis is my sister-in-law's <a href="http://www.dahlshouse.com/recipes/archives/2008/09/scones.html" target="_blank">scone recipe</a>, producing what are to me the perfect scones: plain, very slightly sweet, terrific plain with tea. Not having to buy cream is an added bonus (I always have buttermilk powder on hand, which works wonderfully here).<br />
<blockquote class="tr_bq">
<h3 class="title">
Buttermilk Scones</h3>
Ingredients:</blockquote>
<blockquote class="tr_bq">
3 c all-purpose flour<br />
1/3 c granulated sugar<br />
2 1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
3/4 tsp salt<br />
3/4 c (6 oz) cold unsalted butter, cut into small pieces<br />
1 c buttermilk</blockquote>
<br />
<blockquote class="tr_bq">
Directions:<br />
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly and set aside.<br />
2. Into a large bowl, sift together the flour, sugar, baking powder,
baking soda and salt, then lightly whisk. Use a pastry blender, 2
knives, or your fingers to cut or work the butter into the flour mixture
until it resembles fine crumbs. <br />
3. Make a well in the center of the flour-butter mixture and add the
buttermilk all at once. Stir the mixture until the dough pulls away
from the sides of the bowl. Using lightly floured hands, gather the
dough into a soft ball and turn it out onto a lighltly floured work
surface. Divide into 4 parts and pat each one into a 3/4 inch thick
circle. Cut each circle into four wedges.<br />
4. Transfer the wedges to the prepared baking sheet, and bake in the
center of the oven until the scones rise and are golden brown, 12-15
minutes. Remove and cool for 5 minutes on the baking sheet, then
transfer to a rack. Serve warm, split and spread with jam. The scones
are best eaten within several hours of baking.<br />
Notes: Sometimes I chop up dried currants or raisins and mix in the
batter after the buttermilk. Sometimes I also sprinkle raw sugar on the
top of the scones right before placing in the over.<br />
Yield: 16 scones.<br />
Source: <a href="http://www.amazon.com/Holiday-Baking-Traditional-Wintertime-Holidays/dp/0811845567/sr=1-1/qid=1158503950/ref=sr_1_1/104-7295111-7121527?ie=UTF8&s=books">Holiday Baking by Sara Perry</a></blockquote>
<br />MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-30442968272458211342014-04-19T08:41:00.001-07:002014-04-19T08:41:43.371-07:00Garlicky ChickenNot sure how I missed posting this before, but <a href="http://www.nytimes.com/recipes/1015290/garlicky-chicken-with-lemon-anchovy-sauce.html" target="_blank">Melissa Clark's Garlicky Chicken</a> is a new favorite in our house. Delicious and easy, I like to serve it with baked potatoes or oven fries.MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-25743155323545031032014-03-30T19:14:00.000-07:002014-03-30T19:14:01.525-07:00Menu: Week of March 16Su: <a href="http://www.thekitchn.com/retro-recipe-king-ranch-casserole-recipes-from-the-kitchn-193912" target="_blank">King Ranch Casserole</a><br />
M: Tomatoes & Cinnamon Chickpeas (Urban Pantry); steamed barley<br />
T: <a href="http://www.nytimes.com/recipes/1015979/pasta-with-parsnips-and-bacon.html" target="_blank">Pasta with Parsnips</a><br />
W: out<br />
R: pasta with <a href="http://seasonal-menus.blogspot.com/2009/07/pasta-sauce-easiest-make-ahead-meal.html" target="_blank">red sauce</a><br />
F: [K & Z for dinner] <a href="http://shadowcook.com/2009/05/12/alice-waterss-pork-shoulder-braised-with-dried-chiles/" target="_blank">Braised Pork Shoulder</a>; Corn Bread; <a href="http://seasonal-menus.blogspot.com/2014/03/easy-chocolate-pudding.html" target="_blank">Chocolate Pudding</a>MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0tag:blogger.com,1999:blog-4371702662513901693.post-92152852111656239542014-03-30T19:11:00.003-07:002014-03-30T19:11:56.970-07:00Braised Chicken & ShallotsWhen we were shopping for this recipe, we briefly had a conversation about exactly how many shallots we should get (the recipe has a range, and though it calls for "medium shallots," the ones our co-op had were quite large). There was a woman next to us apparently filling her shopping cart with shallots. She overheard us talking and leaned in to ask whether we were making "the New York Times recipe." "The one with the cherry tomatoes," I said, nodding. She was delighted and told us to get more rather than fewer shallots. One of her friends had recommended the recipe to her and specifically said that the shallots were fabulous. Her friend's advice was solid - the shallots really are excellent here - and I hope that her dinner was as wonderful as ours.<br />
<br />
Although the recipe calls for using the shallots whole, because ours were so large I halved them length-wise before cooking. (For the wine, I used Monkey Bay's Sauvignon Blanc - a gift from our lovely neighbors). We had the chicken and sauce over baked potatoes.<br />
<a href="http://www.nytimes.com/recipes/1016135/rishia-zimmerns-chicken-with-shallots.html" target="_blank"><br /></a>
<a href="http://www.nytimes.com/recipes/1016135/rishia-zimmerns-chicken-with-shallots.html" target="_blank">Rishia Zimmern's Chicken with Shallots</a>MKhttp://www.blogger.com/profile/04030810839330135895noreply@blogger.com0