tag:blogger.com,1999:blog-21160464842946237942024-03-19T14:29:11.940-07:00A Foodie's Guide to Getting Through the YearAubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-2116046484294623794.post-53183497548031137172018-12-18T10:13:00.004-08:002018-12-18T10:13:54.996-08:00Exotic Fried ChickenOkay, y'all. I hope you've been eating well! I certainly have - but I haven't been blogging. I'm stuck at the moment on trying to figure out how to replicate a <a href="https://en.wikipedia.org/wiki/Tlayuda" target="_blank">tlayuda</a> at home. I'll have to get back to you on that.<br />
<br />
In the meanwhile though, I'm now making some killer fried chicken. Come over. I'll make it for you. I've made this fried chicken served with a curry potato salad and greens, and it is pictured here with garam masala sweet potatoes and spicy Brussels sprouts. And I admit I've reheated it and had it with some mayonnaise for leftovers. You just can't go wrong!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGdR7e2dozy4lgXW2BouP77OPPGHW7_gWYC6RY2VbiWI-1YfLEW3M31wwR8ruCjy96pifANJIIPSbEbadj-PGWFSxEjpuaSQpJayuBg4nk43RFOkvkylmjRl2QJnh2sxVWToBUwhes-cH/s1600/20181215_195357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGdR7e2dozy4lgXW2BouP77OPPGHW7_gWYC6RY2VbiWI-1YfLEW3M31wwR8ruCjy96pifANJIIPSbEbadj-PGWFSxEjpuaSQpJayuBg4nk43RFOkvkylmjRl2QJnh2sxVWToBUwhes-cH/s320/20181215_195357.jpg" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">A fried chicken treat</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">An end-of-the-week dessert</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Best with company</span></i></div>
<br />
Here goes:<br />
<br />
Ingredients:<br />
<br />
1 lb boneless skinless chicken breasts<br />
1 lb chicken thighs<br />
1 quart buttermilk<br />
1 bunch fresh mint, torn<br />
1 bunch fresh cilantro, torn<br />
1 can green chilis<br />
1 2-inch piece of fresh ginger, chopped<br />
6 cloves garlic, crushed and chopped<br />
1 quart coconut oil<br />
garam masala<br />
chili oil<br />
1 Tbsp salt<br />
flour to coat (I use gf all-purpose)<br />
<br />
<br />
<ol>
<li>The night before cooking, remove the skin and excess fat from all chicken. Combine in a large bowl: buttermilk, mint, cilantro, chilis, ginger, garlic and salt. Add the chicken, cover, and refrigerate overnight.</li>
<li>The happy day of fried chicken: prepare any side items first. Heat the coconut oil in a heavy-bottomed pot until hot and a drop of water dances across the top.</li>
<li>Fill a pie pan with flour and sprinkle with garam masala and salt. Dredge the chicken in the flour mixture and settle the chicken in the fryer, a few pieces at a time.</li>
<li>Let the chicken fry, covered with a spatter screen, for 5-6 minutes and turn over with tongs to fry for another 5-6 minutes. Prepare a plate with papertowels to let the excess oil drain from the chicken after the frying. Use a meat thermometer to test the temperature of the chicken and remove from the pot when the internal temperature reaches 165F.</li>
<li>Sprinkle with a little chili powder or chili oil and serve! That's it!</li>
</ol>
<div>
Next time, I'm going to experiment with a batter, but I like the lightness of this fried chicken and the smell of the marinade as it cooks. Let me know what you think if you try it!</div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-25276739155232051382015-10-21T09:50:00.000-07:002015-10-21T09:50:36.774-07:00Crock Pot Moroccan ChickenIt is crock pot season! My new goal is to fit in some healthy home cooking by doing a quick grocery shopping on Tuesday nights (my grocery store has cheese plates and wine that you can enjoy there, so it's not too bad), and to throw things together Wednesday morning for consumption the rest of the week. It had to be <i>planned</i> because things have gotten so busy schedule-wise in my house that we found ourselves eating take-out just too often. <br />
<br />
One of my favorite recent recipes (and these are <i>so easy</i>) is this Moroccan Chicken with sweet potatoes. One of my students came in for lesson and said, "It smells even <i>better</i> today!" So.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSBWYoiNeER-prAFvuHg-ppFx72KaTBrsMAwfSGdtgMgdMma6Pw3LE5l32o5p1QQnfBUL3hetnHWcDSa9BBMF3gsrR0WOq87Oywb-gC8aZZLMe23BRqs3nlnKShNWSuHWax7kz49N-hv_/s1600/20151014_211411.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSBWYoiNeER-prAFvuHg-ppFx72KaTBrsMAwfSGdtgMgdMma6Pw3LE5l32o5p1QQnfBUL3hetnHWcDSa9BBMF3gsrR0WOq87Oywb-gC8aZZLMe23BRqs3nlnKShNWSuHWax7kz49N-hv_/s320/20151014_211411.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">Moroccan Chicken</span></i><br />
<i><span style="font-size: x-small;">A perfect five syllables</span></i><br />
<i><span style="font-size: x-small;">A tasty haiku</span></i></td></tr>
</tbody></table>
<br />
Ingredients:<br />
<br />
<ul>
<li>2.5 lbs bone-in skinless chicken thighs (if you can have a glass of wine while the butcher at your grocery store skins the chicken for you - even better)</li>
<li>1 tsp ground cumin</li>
<li>1/2 tsp ground coriander</li>
<li>1/2 tsp pumpkin-pie spice (this is a new addition to my spice drawer)</li>
<li>salt and ground black pepper</li>
<li>1 1/2 cups chicken broth</li>
<li>1 15oz can diced fire-roasted tomatoes</li>
<li>1 15oz can white kidney beans, rinsed and drained</li>
<li>1 large sweet potato, peeled and chopped</li>
<li>1 medium onion, chopped</li>
<li>1/2 cup dried apricots</li>
<li>cooked couscous or quinoa for serving</li>
<li>sliced almonds to garnish</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
<ol>
<li>In a large ziplock bag or tupperware, combine chicken thighs with cumin, coriander, pumpkin-pie spice and 1/2 tsp each of salt and pepper. <b>Refrigerate</b> <b>overnight</b>.</li>
<li>In slow cooker bowl, combine chicken brother, tomatoes, beans, sweet potato, onion and apricots. Place chicken in slow cooker bowl on top of vegetables.</li>
<li>Cover and cook 5 hours on low or until chicken is cooked through or until you get home from work later. At this point, you could remove the chicken and debone it and skim and discard the fat from the cooking liquid. Or you could just call it a day and dig in.</li>
<li>Serve chicken and vegetables over cooked couscous or quinoa, drizzle cooking liquid over to and garnishing with sliced almonds.</li>
</ol>
</div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-73845627234520820522015-07-06T19:21:00.003-07:002015-07-06T19:24:24.510-07:00Banana Cream PieI have been making this pie for a while now. I wish I had the picture my Dad took at my first attempt to make it - when I somehow got whipped cream all over the kitchen. Alas, I have become good at this pie and have no more disastrous anecdotes to share.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ1j2IdsJtIEj9-K8MKMVSiaXIkHXVoK-JfBfZckuRuojgONHJIK7gGZiv0uuWvrCC22Hq2c9oLl8QViEak6W4G7v4RqdKFus8hyPFIOtcvCwqQ2JIeJuXDknAuPvKo8IX8sAwz_FgMpg/s1600/20150531_162125-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ1j2IdsJtIEj9-K8MKMVSiaXIkHXVoK-JfBfZckuRuojgONHJIK7gGZiv0uuWvrCC22Hq2c9oLl8QViEak6W4G7v4RqdKFus8hyPFIOtcvCwqQ2JIeJuXDknAuPvKo8IX8sAwz_FgMpg/s320/20150531_162125-1.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Too pretty to eat</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>But the first bite is sublime</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Never leftovers</i></span></div>
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>1 1/2 cups graham-cracker crumbs</li>
<li>1/4 cup + 1/2 cup sugar</li>
<li>1/3 cup melted butter + 1 Tbsp non-melted butter</li>
<li>1/3 cup all-purpose flour</li>
<li>1/4 tsp salt</li>
<li>2 1/4 cups milk</li>
<li>4 egg yolks</li>
<li>2 tsp vanilla extract</li>
<li>1 cup heavy cream</li>
<li>4 medium bananas</li>
<li>1 lemon</li>
<li>apple jelly</li>
</ul>
<ol>
<li>Preheat oven to 375degF. In a medium bowl, mix cracker crumbs (to make: blend in a blender or place in a strong bag and rolled fine with a rolling pin), 1/4 cup sugar, and melted butter. With back of spoon, press into bottom and side of pie dish, making a small rim.</li>
<li>Bake 8 minutes, then remove to a wire rack to cool.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbVe9GkOnmt3wSisL_dV1ajayB2LAMYXiDc9tPJMHhmPRo9FogeMMoVNm5fZoIs-wQCKirFOzSXefXhFYAzO7qvttum7q3z9l9oqMNNvUy_H3mfXvYI6c16S7WwG0HsWCGymSPL8xS0nb/s1600/20150531_092228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbVe9GkOnmt3wSisL_dV1ajayB2LAMYXiDc9tPJMHhmPRo9FogeMMoVNm5fZoIs-wQCKirFOzSXefXhFYAzO7qvttum7q3z9l9oqMNNvUy_H3mfXvYI6c16S7WwG0HsWCGymSPL8xS0nb/s320/20150531_092228.jpg" width="180" /></a></div>
</li>
<li>In 2-quart saucepan with spoon, mix 1/2 cup sugar, flour, and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside. ***</li>
<li>In cup with wire whisk, beat egg yolks with small amount of hot milk mixture. Slowly pour egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly until <i>very </i>thick (do not boil) and mixture mounds when dropped from spoon.</li>
<li>Remove from heat; stir in butter and vanilla. Pour into bowl and cover surface with plastic wrap. Refrigerate until cool, about 2 hours.</li>
<li>Peel and slice 3 bananas over bottom of piecrust. Top with filling. Chill until set, about 2 hours.</li>
<li>Whip the heavy cream and spread evenly on top of pie.</li>
<li>To garnish, grate peel of lemon; sprinkle around top edge of pie. Cut lemon in half and squeeze juice into bowl. Into juice, peel and slice 1 banana; toss to coat; drain on paper towels.</li>
<li>Arrange banana slices in center of top of pie. </li>
<li>In 1-quart saucepan over low heat, heat 1/3 cup apple jelly **** until just melted; brush over banana slices. Chill.</li>
</ol>
<div>
*** If using Gluten-free all-purpose flour such as Bob's Red Mill brand, add 1 Tbsp psyllium husk powder at this point in the recipe.</div>
<div>
**** Apricot jelly is lovely in place of apple jelly. And microwaving is fine instead of heating over the stovetop.</div>
<div>
<br /></div>
<div>
<span style="font-size: xx-small;">This recipe is adapted from the 1989 Good Housekeeping Illustrated Cookbook. My first grown-up cookbook. Previously, I used one illustrated with Disney characters.</span></div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-71231752454938422892015-07-06T18:58:00.001-07:002015-07-06T18:58:10.708-07:00Emergency DessertCoconut Flakes, toasted in the broiler. Sprinkled on top of....<br />
One scoop of vanilla ice cream...<br />
Drizzled with honey.<br />
<br />
<span style="font-size: xx-small;">My favorite ice cream is Coconut Bliss Vanilla Bean. FYI.</span><br />
<br />Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-5113727191945125952014-12-27T20:51:00.000-08:002014-12-29T12:27:34.461-08:00Steamed Chinese DumplingsThese Chinese Dumplings are fantastic! My regular foodie blog readers may have noticed that I went a whole year without blogging. Well, I made these Chinese Dumplings as a part of my Year-of-the-Horse Chinese New Year dinner party last year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjw_gn5CnZ753UutO_0y1yeV4XZHJBNSA-TTF1PNZSI51CRMuGiXgHYbtqpVxGQyDhnIyzMeyyIatIBYoc5tDO7Edk6QfknqrlE-inkbOySm7WHOSmmNhojOWnmNgY8aJQ9GgAYvBe0Z3/s1600/IMG_20140131_212622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjw_gn5CnZ753UutO_0y1yeV4XZHJBNSA-TTF1PNZSI51CRMuGiXgHYbtqpVxGQyDhnIyzMeyyIatIBYoc5tDO7Edk6QfknqrlE-inkbOySm7WHOSmmNhojOWnmNgY8aJQ9GgAYvBe0Z3/s1600/IMG_20140131_212622.jpg" height="320" width="240" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Steamed Chinese Dumplings</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>What's better than a dumpling?</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>'Think I'll make some now</i></span></div>
<br />
It was fun and festive and delicious. And then the attention of the Gods was on me and all my other horse friends and blogging has just been impossible. Let me catch you up though!<br />
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<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>One 10-ounce package frozen chopped spinach, thawed</li>
<li>1/2 pound ground chicken or turkey</li>
<li>1 scallion, finely minced</li>
<li>2 tsp ginger, finely minced</li>
<li>1 Tbsp Chinese rice wine or sherry</li>
<li>1 Tbsp gluten free soy sauce (or the regular kind - whatever)</li>
<li>1 Tbsp sesame oil</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp black pepper</li>
</ul>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEQBKbCfKBwHmMoSDsMfkiMSzoUaeh5sTG9PUcIeHXBl8yKNQQYKOUNcKETjqXp_a1_kLbCRW80JP0ILG9V_orTPoGGYRXGZ5XY051bCsoOKshiyor6hLZ3CBzOODbSk_BLrq6_-Umhdf/s1600/20140706_190518.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEQBKbCfKBwHmMoSDsMfkiMSzoUaeh5sTG9PUcIeHXBl8yKNQQYKOUNcKETjqXp_a1_kLbCRW80JP0ILG9V_orTPoGGYRXGZ5XY051bCsoOKshiyor6hLZ3CBzOODbSk_BLrq6_-Umhdf/s1600/20140706_190518.jpg" height="320" title="" width="180" /></a>
<li>Squeeze out all excess liquid from thawed spinach.</li>
<li>In a bowl, mix together spinach, chicken, scallion, ginger, rice wine, soy sauce, sesame oil, salt and pepper. Stir well until mixture holds together firmly. Refrigerate while preparing dumpling wrappers (wrappers recipe below).</li>
<li>Place a small spoonful (about 2 tsp) of dumpling filling in center of dumpling wrapper. Bring wrapper end together over center of filling and pinch. Pinch ends of wrapper together on one end. Carefully pinch wrapper together to enclose filling. Repeat on other side of wrapper.</li>
<li>Place round piece of parchment paper in Chinese steamer. Lightly oil parchment paper and place dumplings on top of parchment paper, making sure dumplings do not touch each other (otherwise, they will stick together when cooked).</li>
<li>Bring water to a boil in bottom of Chinese steamer. Place steamer pan with dumplings over boiling water, cover, reduce heat to medium-low and steam for 12-15 minutes until cooked through.</li>
<li>Eat immediately, or let cool, and freeze. To freeze, line a plate with plastic wrap. Gently place cooked dumplings on plate. Cover dumplings with plastic wrap and place in freezer. After dumplings are frozen, store them in a container or Ziplock bag, and keep in the freezer. To reheat, steam until hot.</li>
</ol>
<div>
<b>Chinese Dumpling Wrappers</b></div>
<div>
<b><br /></b></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>1 cup tapioca starch</li>
<li>1 cup fine rice flour</li>
<li>1 1/2 tsp xanthan gum</li>
<li>2 Tbsp light olive oil</li>
<li>12-14 Tbsp cold water</li>
<li>glutinous or sweet rice flour</li>
</ul>
<div>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBfPxUBUCrjVRXu2zOogRnQT3q0rzwjKm1THA70riVndJS5Oam-zrQlNUhPYrb45LpfGG-3nEz0kwp5X3RzdZJnreyng6a1iWVPqbKRohWVmX3cmIAgkS9tHQAwyLu08cpzIkg00Im7lI/s1600/20140706_184438.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBfPxUBUCrjVRXu2zOogRnQT3q0rzwjKm1THA70riVndJS5Oam-zrQlNUhPYrb45LpfGG-3nEz0kwp5X3RzdZJnreyng6a1iWVPqbKRohWVmX3cmIAgkS9tHQAwyLu08cpzIkg00Im7lI/s1600/20140706_184438.jpg" height="200" width="112" /></a>
<li>Whisk together tapioca starch, rice flour and xanthin gum in a bowl. Add oil and 12 Tbsp of water. Mix well, adding a little bit of water at a time if necessary to form a firm, but not dry, dough. Cover bowl with plastic wrap while preparing dumpling filling.</li>
<li>When ready to make the dumpling wrappers, sprinkle a cutting board or pastry sheet with glutinous rice flour. Form dough into a long log. Cut dough into 24 even pieces.</li>
<li>Flatten each piece into a small round on floured cutting board. Using a rolling pin, roll each round into a 2 1/2" to 3" circle, flipping the dough over, and turning the circle as you roll it out. The dough is fragile, so roll it out carefully, and be sure to keep both sides floured so it doesn't stick to the rolling pin or cutting board. Cover rolled dumpling wrappers with plastic wrap until all the wrappers are made.</li>
</ol>
<div>
These dumplings are a bit of a pain to make - but they're definitely worth it! Be very careful with the wrappers as they're delicate. And be very careful that they don't touch in the steamer! These dumplings are excellent with shrimp instead of the poultry. Boil and peel the shrimp and mince. Enjoy!</div>
</div>
</div>
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<div>
<span style="font-size: xx-small;"><br /></span></div>
<div>
<span style="font-size: xx-small;">Recipe from <i>Jeanette's Healthy Living</i>.</span></div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-79837037529866883792014-12-27T19:52:00.000-08:002014-12-27T19:52:47.023-08:00Tamale PieThe first time I ever encountered the idea of a tamale pie was in a wonderful little cafe called <i><a href="http://www.tripadvisor.com/Restaurant_Review-g58687-d3543154-Reviews-Better_Living_Through_Coffee-Port_Townsend_Washington.html">Better Living through Coffee</a></i> (get a window seat for a beautiful view) in <a href="http://www.cityofpt.us/">Port Townsend, Washington</a> (a great place to vacation). Unfortunately, I was on a vacation that left me no room for extra eating, so I grabbed my quick coffee, took a picture, and vowed to make one as soon as I could. One year and nine months later, I present you with TAMALE PIE!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkkubM81_krfZNjrL1_wmbFRX7huapsuEyz8hKTlkSwWJRj78wlg2mQy86FcjO_YeYkuAKVaF0GDAhWSwlDoXX8yGkkupMsg101swpKMRDefcNEBvBaOkuoqfN9_nblng806-RVb-dC0H/s1600/IMG_20140921_195049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkkubM81_krfZNjrL1_wmbFRX7huapsuEyz8hKTlkSwWJRj78wlg2mQy86FcjO_YeYkuAKVaF0GDAhWSwlDoXX8yGkkupMsg101swpKMRDefcNEBvBaOkuoqfN9_nblng806-RVb-dC0H/s1600/IMG_20140921_195049.jpg" height="320" width="240" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Memorable pie</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Is the kind without sugar</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Savory desserts!</i></span></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>3 Tbsp vegetable oil</li>
<li>1 pound 90 percent lean ground beef</li>
<li>1 onion, chopped fine</li>
<li>1 jalapeno chile, stemmed, seeded, and minced</li>
<li>salt and pepper</li>
<li>1 1/2 Tbsp chili powder</li>
<li>2 garlic cloves, minced</li>
<li>1 1/2 tsp minced fresh oregano or 3/4 tsp dried</li>
<li>1 (15-ounce) can black beans, rinsed</li>
<li>1 (14.5-ounce) can diced tomatoes</li>
<li>1 cup fresh or frozen corn (thawed if frozen)</li>
<li>4 ounces Monterey Jack cheese, shredded (1 cup)</li>
<li>2 1/2 cups water</li>
<li>3/4 cup coarse-ground cornmeal</li>
</ul>
<div>
<ol>
<li>Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add ground beef and cook, breaking up large clumps, until just beginning to brown, about 4 minutes.</li>
<li>Stir in onion, jalapeño, and 3/4 teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder, garlic, and oregano and cook until fragrant, about 30 seconds. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl6ReVFYbuBSMtwi5w7yJOiYkSGWmbSGkpO4Ph6fD1hvz3xg58P-qYdu1r6TxiI-yDB3RaVQpskAelzFyQOvwyeja4UAtwKijo7s3JKA0GoK_qo15RHuuhvz2Q944xlQNGBmEp2HjcNQA/s1600/IMG_20141006_192034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl6ReVFYbuBSMtwi5w7yJOiYkSGWmbSGkpO4Ph6fD1hvz3xg58P-qYdu1r6TxiI-yDB3RaVQpskAelzFyQOvwyeja4UAtwKijo7s3JKA0GoK_qo15RHuuhvz2Q944xlQNGBmEp2HjcNQA/s1600/IMG_20141006_192034.jpg" height="320" width="240" /></a></div>
Stir in beans, tomatoes and their juice, and corn and simmer until almost al liquid has evaporated, about 3 minutes. Off heat, stir cheese into beef mixture and season with salt and pepper to taste. Transfer mixture to 9 1/2-inch deep-dish pie plate or 3-quart baking dish.</li>
<li>Bring water to boil in large saucepan over high heat. Add 1/4 teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook, whisking constantly, until cornmeal thickens, about 3 minutes. Stir in remaining 2 tablespoons oil.</li>
<li>Spread cornmeal mixture over top of beef mixture and seal against edge of dish. Cover with aluminum foil that has been sprayed with vegetable oil spray, and bake until crust is set and pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.</li>
</ol>
<div>
I like to use a little more jalapeño and cheddar cheese for a bit more of a kick. The pie is excellent served with a dollop of plain greek yogurt and a side of taquería-style pickled vegetables (recipe to follow).</div>
</div>
<div>
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<div>
<span style="font-size: xx-small;"><br /></span></div>
<div>
<span style="font-size: xx-small;">Recipe from America's Test Kitchen's How Can it be Gluten Free Cookbook.</span></div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-51917771320226819472014-12-26T07:22:00.002-08:002015-02-19T19:14:38.574-08:00Strawberry Shortcake with BiscuitsStrawberry shortcake and champagne is my favorite celebratory meal. I'm not sure that it can really be called a meal though given its low nutritional content - but nonetheless - here it is:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT74U1xthtvMWgzgtCJLOCZu6uRdrsNF7dnrCxsnmFtuORNeT1c-B10Vc1k9q8puKYTwLFqxOoIxMigo19wKOH-LhzJfZVdHZRGY3lUcCvsOof2Ur69leF5PcORdb-fN-rUnZOX57zY3g/s1600/20141225_212252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT74U1xthtvMWgzgtCJLOCZu6uRdrsNF7dnrCxsnmFtuORNeT1c-B10Vc1k9q8puKYTwLFqxOoIxMigo19wKOH-LhzJfZVdHZRGY3lUcCvsOof2Ur69leF5PcORdb-fN-rUnZOX57zY3g/s1600/20141225_212252.jpg" height="320" width="180" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>Strawberry shortcake</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>One time an eighties cartoon</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><i>Always a dessert</i></span></div>
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<br /></div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>Strawberries frozen or fresh, 1 tsp sugar</li>
<li>Powdered sugar</li>
<li>Whipping cream</li>
<li>Vanilla</li>
<li>1 1/2 cups plus 1/3 cup Bob's Red Mill All-Purpose Gluten-Free Flour</li>
<li>4 tsp baking powder</li>
<li>1 1/2 tsp powdered psyllium husk</li>
<li>1 tsp sugar</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp baking soda</li>
<li>3 Tbsp unsalted butter, chilled and cut into 1/4-inch pieces</li>
<li>3/4 cup plain whole-milk yogurt</li>
<li>1 large egg, lightly beaten</li>
<li>2 Tbsp vegetable oil</li>
<li>2 tsp lemon juice, plus some extra</li>
</ul>
<div>
<ol>
<li>Whisk flour, baking powder, psyllium, sugar, salt, and baking soda in large bowl until combined. Add butter to flour mixture, breaking up chunks with fingertips until only small, pea-size pieces remain.</li>
<li>In a separate bowl, whisk together yogurt, egg, oil, and lemon juice until combined. Using rubber spatula, stir yogurt mixture into flour mixture until thoroughly combined and no flour pockets remain, about 1 minute. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.</li>
<li style="text-align: left;">Defrost the frozen strawberries or slice the fresh strawberries. Set aside. </li>
</ol>
<ol>
<li style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6tUfvi8m2SPectH6zbYiockNzxBTucqLZgS4tpdZolYs6ZX3vDZGn4VnoRSaQqdb7d8gDTHT_MQNsokOGQymcvDhYk1hNsanYerm74GXBb7Q7NocL0yWKAqWST7vTp9280xxfbpXrFo8/s1600/20141225_184756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6tUfvi8m2SPectH6zbYiockNzxBTucqLZgS4tpdZolYs6ZX3vDZGn4VnoRSaQqdb7d8gDTHT_MQNsokOGQymcvDhYk1hNsanYerm74GXBb7Q7NocL0yWKAqWST7vTp9280xxfbpXrFo8/s1600/20141225_184756.jpg" height="180" width="320" /></a></li>
</ol>
<ol>
<li>Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper and place inside of second baking sheet. Using greased 1/3-cup dry measure, scoop heaping amount of batter and drop onto prepared sheet. Repeat with remaining batter, spacing biscuits about 1/2 inch apart in center of prepared sheet.</li>
<li>Bake until golden and crisp, about 15 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving.</li>
<li>Put half of the sliced strawberries in an oven-safe dish, sprinkle with 1 tsp of sugar, and put in the oven while the biscuits cool to bring out the juices and slightly soften (approx 15 minutes). Toss the remaining strawberries with the remaining lemon juice.</li>
<li>Whip the cream with vanilla to taste.</li>
<li>Mix the sweetened baked strawberries and the citrusy fresh strawberries together, including the juice.</li>
<li>Serve each plate with one biscuit, surrounded by strawberries, topped with vanilla-whipped-cream and dusted with powdered sugar.</li>
</ol>
<div>
<span style="font-size: xx-small;">Biscuit recipe taken from America's Test Kitchen How can it be Gluten Free Cookbook.</span></div>
</div>
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<br />Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-28095870576162324002014-12-25T21:52:00.000-08:002014-12-25T21:52:25.577-08:00Crockpot Coq au VinThis is one of my favorite recipes. Everybody loves it, it isn't that difficult, and the entire building smells good while I'm cooking it.<br />
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<div style="text-align: center;">
<span style="font-size: x-small;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Crock pot coq au vin</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Fancy, but really easy</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Delicious dinner</i></span></div>
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>3 slices thick-cut bacon</li>
<li>2 medium onions, minced</li>
<li>8 medium garlic cloves, peeled and crushed</li>
<li>2 Tbsp tomato paste</li>
<li>2 tsp minced fresh thyme leaves or 1/2 tsp dried</li>
<li>Table salt and ground black pepper</li>
<li>1 (750 ml) bottle dry red wine</li>
<li>1/3 cup soy sauce</li>
<li>3 Tbsp instant tapioca</li>
<li>2 bay leaves</li>
<li>4 pounds bone-in chicken pieces, skin removed and trimmed of excess fat</li>
<li>2 cups frozen pearl onions, thawed</li>
<li>1/3 cup water</li>
<li>3 Tbsp unsalted butter</li>
<li>2 tsp sugar</li>
<li>10 ounces cremini mushrooms, trimmed, cleaned and halved</li>
</ul>
<div>
<ol>
<li>Cook bacon in 12-inch nonstick skillet over medium heat until crips, about 8 minutes. Transfer bacon to paper towel-lined plate, leaving fat in skillet, and refrigerate until serving time.</li>
<li>Pour off all but 2 Tbsp of bacon fat left in skillet and place over medium-high heat until shimmering. Add onions, garlic, tomato paste, thyme, and 1/4 teaspoon salt and cook, stirring often, until onions ar softened and lightly browned, 8 to 10 minutes. Stir n wine, scraping up any browned bits, and cook until mixture measures about 3 cups, 8 to 10 minutes. </li>
<li>Transfer mixture to slow cooker and stir in soy sauce, tapioca, and bay leaves until evenly combined. Season chicken with salt and pepper and nestle in slow cooker. Cover and cook on low until meat is tender, 4 to 5 hours.</li>
<li>About 20 minute before serving, bring pearl onions, water, butter, and sugar to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, increase heat to medium0high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon salt to skillet and cook, without stirring, for 2 minutes. Stir and continue to cook, stirring often, until vegetables are browned and glazed, 8 to 12 minutes. Remove skillet from heat and set aside.</li>
<li>Let cooking liquid settle for 5 minutes, then gently tilt slow cooker and remove as much fat as possible from surface using large spoon. Remove bay leaves, stir in pearl onion mixture, and season with salt and pepper to taste. Reheat bacon in microwave on high power until heated through and crisp, about 30 seconds. Sprinkle individual portions of stew with crisp bacon before serving.</li>
</ol>
<div>
I use half breasts and half legs for the chicken and a cotes du rhone for the wine. The onions, garlic, wine and bacon fat are THE MOST FLAVORFUL part of the cooking. Enjoy!</div>
<div>
<br /></div>
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Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-4121067381620584102013-12-17T10:36:00.000-08:002013-12-17T10:36:09.458-08:00Mostly Savory Chocolate BarkThis chocolate bark is unlike anything you're likely to encounter in the month of cookies and cakes. That is why I like it! I'm not one for pastries or sweets, but some good dark chocolate will certainly do it for me! This one is full of flavors and just a bite is plenty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH65kQYZUDqceFo6Jz1qeyLMzSzP_ytapCBxXofYhTiq2cj8Dtcc6pZ6ZkYqoKDReWr5EI8IYaFwgTevmbmFGEtkMn-mDACy3smImbD3-AOtDsKoQVNcY-7e-g7SO27Ng1ItHzHZPdxGH/s1600/20131217_114157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH65kQYZUDqceFo6Jz1qeyLMzSzP_ytapCBxXofYhTiq2cj8Dtcc6pZ6ZkYqoKDReWr5EI8IYaFwgTevmbmFGEtkMn-mDACy3smImbD3-AOtDsKoQVNcY-7e-g7SO27Ng1ItHzHZPdxGH/s320/20131217_114157.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Nutty chocolate bark</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Now my new favorite breakfast</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>With a cup of tea</i></span></div>
<br />
Ingredients<br />
<br />
<ul>
<li>2 cups semisweet chocolate chips</li>
<li>1 tsp ground cardamom</li>
<li>1/4 tsp dried mulberries</li>
<li>1/4 cup dried tart cherries</li>
<li>3/4 cup almonds, toasted and coarsely chopped</li>
<li>1/2 cup pistachios, toasted and coarsely chopped</li>
<li>2 tsp coffee beans, coarsely chopped</li>
<li>pinch of kosher salt</li>
</ul>
<ol>
<li>Grease a baking sheet, and line it with parchment paper.</li>
<li>Melt the chocolate in a large stainless steel bowl placed over simmering water in a pot. Make sure the bowl is not touching the water to keep the chocolate from scorching. </li>
<li>Add the cardamom, and stir to dissolve for a couple of minutes. Turn off the heat, and stir in half of the mulberries, cherries, almonds and pistachios.</li>
<li>Remove the bowl from the heat, and dry the bottom with a towel.</li>
<li>Pour the chocolate onto the prepared baking sheet. With an offset or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick. Sprinkle with the remaining nuts, dried fruit, and the coffee beans, and press them gently into the chocolate. Dust with the salt.</li>
<li>Cool in the refrigerator for about 2 hours, until hard. When firm, slide chocolate onto a cutting board, and cut or break it into pieces. Keep it refrigerated until just before serving.</li>
</ol>
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<span style="font-size: x-small;">Recipe taken from YogaJournal, December 2013.</span>Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-78134244365574125532013-12-06T10:04:00.001-08:002013-12-06T10:04:56.068-08:00Mediterranean Turkey MeatloafMeatloaf is one of those comfort foods that is so easy to prepare, great for leftovers, and can be made with mostly anything. Some people have started replacing ground beef in their recipes with turkey. However, turkey has a completely different flavor and needs a different set of ingredients to complement it. Here is my latest take on a turkey meatloaf:<br />
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<div style="text-align: center;">
<i><span style="font-size: xx-small;">There is no such thing</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">As a beautiful picture</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Of plain-old meatloaf</span></i></div>
<br />
Ingredients<br />
<ul>
<li>2 lbs ground turkey</li>
<li>1/4 cup oil</li>
<li>2 egg whites</li>
<li>4 oz feta cheese, crumbled</li>
<li>1/4 cup pine nuts</li>
<li>Lard or oil</li>
<li>3 garlic cloves, chopped</li>
<li>2 tbsp fresh chopped oregano</li>
<li>A handful of radishes, finely chopped</li>
<li>Two handfuls of fresh spinach</li>
<li>1/2 cup breadcrumbs</li>
</ul>
<ol>
<li>Heat the lard or oil over low to medium heat on the stovetop. Sauté the garlic approximately one minute. Add the oregano and set aside after it has passed another minute over the heat.</li>
<li>Grease a meatloaf pan or other oven-safe dish and preheat oven to 350F.</li>
<li>In a large bowl, using your hands, combine the turkey, oil, eggs and breadcrumbs. Add the garlic and oregano mixture and stir. Continue adding ingredients, one at a time, mixing with your hands until the cheese, pine nuts, radishes and spinach are combined. (Save the spinach for last.)</li>
<li>Shape the meatloaf into your pan (it will be sloppy due to all the moisture) and bake, uncovered for 90 minutes or until it comes away from the side of the pan and turns crispy at the top and edges.</li>
</ol>
<div>
Excellent served with <a href="http://aubreystinykitchen.blogspot.com/2012/01/sweet-potato-fries.html">sweet potato fries</a>.</div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-12891155149839727492013-12-03T09:39:00.002-08:002013-12-03T09:39:51.968-08:00Will it be Food Pics or Cat Videos that Take Over the Internet?I've noticed that there is some annoyance out there in the social media world towards people who take pictures of their food and share them with the rest of the world. I <i>understand</i>. Your life is too full of <i>real things</i> for you to care about what someone you hardly know had for dinner. And as is the case with most social media - you didn't <i>ask</i> for the picture - it was thrust upon you as you were innocently scrolling through pictures of babies in their first suspenders and cats who have not only made their owners work for them, but have started a campaign to take over the internet.<br />
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<br />
I take pictures of my food. I do so with glee. GLEE. And when I post a picture of my food, it is because I'm still savoring it. I feel like, for me - what my meal looks like represents my current life or state of mind to a certain point. There are times, honestly, when I think my best foot forward or my most photogenic side is the meal I just created. It might represent something just for myself - how colorful, or fresh, or gloopy I'm feeling. And it might represent what I want to convey to the people I'm cooking for - "I'm comfortable with you," "you make me feel warm," or "our weekend is going to be zesty/fiery/rich."<br />
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What we eat says so much about us already, and if we're proud or excited to share it, I think those of us that do are sharing something significant of ourselves. So, go ahead and post those pictures! (Not like anyone can stop those of us that do!) I want to see your fancy gougères that you put so much time into. And I'll probably even give you a thumbs up/heart/like for your picture of your late night peanut butter toast and iced gin because it says a bit about your day and how you've chosen to celebrate it/wallow/comfort yourself.<br />
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So, cheers!<br />
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You can find more of my food pictures on <a href="http://instagram.com/aubreyalexis">instagram</a> and <a href="https://twitter.com/aubreyalexisfs">twitter</a>, though I must warn you - I'm <i>also</i> one of those annoying people who posts copious pictures of her dog.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2Wm2Ed7bsfEd7hEk0jlqEgBm21sPhep2g2XT0Jfq9tisi3xB5xd8cXETtJpx2_ffS3g2ev_lH5liO_RKgHT1UmLOCJnVZPg0al1i_3MqeMeikKa776s4cTgIggISYq52IWHTbk_0HfYi/s1600/IMG_0256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2Wm2Ed7bsfEd7hEk0jlqEgBm21sPhep2g2XT0Jfq9tisi3xB5xd8cXETtJpx2_ffS3g2ev_lH5liO_RKgHT1UmLOCJnVZPg0al1i_3MqeMeikKa776s4cTgIggISYq52IWHTbk_0HfYi/s320/IMG_0256.jpg" width="320" /></a></div>
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See? It's because she's SO CUTE! And I'm <i>sure</i> you think so too! Right?Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-24724643847073770172013-12-01T08:00:00.001-08:002013-12-01T08:00:46.249-08:00Colorful winter saladI'm always looking for a bit of color in my meals, and while I'm not typically a salad fan (or a fan of cold foods generally), the days that follow Thanksgiving lend themselves to crisper, lighter fare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsMPzs9ci5Gi83ldVdhmmhryoHi20VBffVGTK-GGWgM2GFfCFSnVADvQ69dCY7mNoTyNHHWcds9qHF7Imx-rTMc2IVmVGf2GPXUuLINxC-gUsJC6KBWBwrzb8tImatgZM-hDc_rLcf_Ek/s1600/20131130_175029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggsMPzs9ci5Gi83ldVdhmmhryoHi20VBffVGTK-GGWgM2GFfCFSnVADvQ69dCY7mNoTyNHHWcds9qHF7Imx-rTMc2IVmVGf2GPXUuLINxC-gUsJC6KBWBwrzb8tImatgZM-hDc_rLcf_Ek/s320/20131130_175029.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Lighter winter fare</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">I only like salads with...</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Fresh avocados</span></i></div>
<br />
Ingredients (serves two as a meal or four as a side)<br />
<ul>
<li>Butter lettuce (one small head)</li>
<li>1 Fresh persimmon, 1/4 papaya, or 1/2 pink grapefruit (listed in order of my favorite) </li>
<li>1 Avocado</li>
<li>2 tbsp Pumpkin seeds</li>
<li>2 oz. Blue cheese</li>
<li>Greek yogurt (1/4 cup)</li>
<li>Olive oil (1/4 cup)</li>
<li>Juice from half of one lemon</li>
<li>A pinch of salt</li>
<li>Freshly grated black pepper</li>
</ul>
<ol>
<li>Wash the lettuce thoroughly, pat dry, and chop into bite sized leaves.</li>
<li>Start the pumpkin seeds toasting over medium heat in a small saucepan (they will turn fragrant, pop a bit, and turn browner) shaking them around frequently.</li>
<li>In a food processor, combine the yogurt, olive oil, lemon and salt until blended</li>
<li>Cube the fruit and the avocado.</li>
<li>Combine all ingredients into low bowls, crumbling the blue cheese on top and finishing with the freshly grated pepper.</li>
</ol>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-31151619231727108482013-11-14T07:39:00.002-08:002019-06-10T07:28:54.012-07:00Veggie Goat Cheese Breakfast BakeThis is a great and easy meal to make for breakfast or lunch and I find if you double the recipe, you can save half of the goat cheese mixture in the fridge for several days and make it again with whatever vegetables you have on hand! I made this one with sautéed mushrooms and kale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA0voxZJPOPjdVPY7rHQEyGQcTbwz3Z8kTxthjHm8Nngz2DTDtj8G91bIDBdDx12fsHUpIUlaOK0bD2VHaVAE5sgRSbxQEI5n694QGd7EQow0AL1D2n49cfEjW-L4R8_ypOaZfL2bWM6K/s1600/20131112_105300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA0voxZJPOPjdVPY7rHQEyGQcTbwz3Z8kTxthjHm8Nngz2DTDtj8G91bIDBdDx12fsHUpIUlaOK0bD2VHaVAE5sgRSbxQEI5n694QGd7EQow0AL1D2n49cfEjW-L4R8_ypOaZfL2bWM6K/s320/20131112_105300.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;"><i>Here is all that's left</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>I tried to take a picture</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>We ate too quickly</i></span></div>
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<span style="font-size: xx-small;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i><br /></i></span></div>
Ingredients:<br />
<br />
<ul>
<li>Whatever vegetables you have on hand, chopped and sautéed (raw will do as well!)</li>
<li>5 ounces of goat cheese</li>
<li>2 Tbsp heavy cream</li>
<li>1 cup of egg whites</li>
<li>1/8 tsp ground black pepper</li>
<li>1 tsp fresh thyme leaves</li>
<li>oil for greasing the pan</li>
<li>rehydrated sun-dried tomatoes (optional)</li>
</ul>
<ol>
<li>Preheat the oven to 350F.</li>
<li>Saute the vegetables you have chosen to use</li>
<li>In a mixing bowl combine the goat cheese, cream, egg whites, pepper and 1/2 tsp of the thyme, stirring until completely incorporated. Set aside.</li>
<li>Grease a baking pan. Transfer the sun dried tomatoes and vegetables to the baking pan.</li>
<li>Pour the goat cheese mixture over the vegetables and top with the remaining thyme.</li>
<li>Bake for 30 minutes, or until the edges are golden brown and the center is no longer liquid.</li>
<li>Let cool a few minutes before serving.</li>
</ol>
<div>
A new picture to show what it really looks like. June 2019 and I've taken to cracking a couple of eggs into the bake. They're beautiful and add some lovely color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7VgWknKID9dnyqu2kTjHLvMAekea_1nrGf8-ZpsP3nZ71b30YLriByuLChLctYtgolHQf9dFM0dQCBCsncXib3bb9-fyVYu51l-zrWZcGczfFTAHgeadg6tsn1Tn3ElnnMP5y07dGZzG/s1600/20190610_092736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1269" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7VgWknKID9dnyqu2kTjHLvMAekea_1nrGf8-ZpsP3nZ71b30YLriByuLChLctYtgolHQf9dFM0dQCBCsncXib3bb9-fyVYu51l-zrWZcGczfFTAHgeadg6tsn1Tn3ElnnMP5y07dGZzG/s320/20190610_092736.jpg" width="319" /></a></div>
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<span style="font-size: x-small;">Recipe adapted from Mariel's Kitchen. Thank you to Connie, my mother-in-law for the fun new baking pan!</span></div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-57661651808299530042013-10-24T15:41:00.000-07:002013-10-24T15:41:17.215-07:00My favorite sandwich á la Swim CafeI've never been really fond of sandwiches, have never been a big bread eater (it turns out I have gluten sensitivities), and don't eat much meat. But sometimes, there is something so satisfying about a sandwich, and when you come across a good one, I find I tend to want it every day until I've gone through the whole loaf of bread. And philosophically speaking, a sandwich is the Middle Way or Golden Triangle of lunch. It is made to make every bite contain just a bit of everything - balanced tastes and moderation. I mean..... if it is a <i>good sandwich</i>.<br />
<br />
The <a href="http://swimcafe.com/">cafe down the street</a> from me makes some fabulous sandwiches with really great ingredients and I've been enamored with their turkey sandwich for a while now. The trouble is, it really depends on who makes it. So, from now on, it's going to be me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTeBwhvvLr61WclOd2L5T00mpsvY257AscfX_CU_d7g9p7DqiMTgkCuyGlZAPS6WIbf8xe16OhrEYquyecVECFV4TAdeRZpBfRuYHDJLrSJHxt1kJXUlJM-tR5wxj7tHc2AXW3yNwmqFQ/s1600/20131024_145912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTeBwhvvLr61WclOd2L5T00mpsvY257AscfX_CU_d7g9p7DqiMTgkCuyGlZAPS6WIbf8xe16OhrEYquyecVECFV4TAdeRZpBfRuYHDJLrSJHxt1kJXUlJM-tR5wxj7tHc2AXW3yNwmqFQ/s320/20131024_145912.jpg" width="320" /></a></div>
<span style="font-size: xx-small;"><i><br /></i></span>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>When the cravings strikes -</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Crusty bread, tasty toppings - </i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Make me a sandwich!</i></span></div>
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Ingredients<br />
<br />
<ul>
<li>White bread, two slices</li>
<li>2 Tbsp cream cheese</li>
<li>2 tsp horseradish</li>
<li>Thinly sliced turkey</li>
<li>Avocado (about half of one small)</li>
<li>Tomato (ripe, juicy)</li>
<li>Freshly ground black pepper</li>
</ul>
<ol>
<li>NSoften the cream cheese approximately 15 seconds in the microwave and whisk the horseradish in, making a thick, smooth cream sauce.</li>
<li>Toast the bread. On one side of the bread, spread the horseradish cheese spread. Top with very thinly sliced tomato and black pepper.</li>
<li>Layer thinly sliced avocado on the other piece of bread. Top with turkey. Put the sandwich together, cut on a diagonal with a serrated knife (to avoid pressing all the ingredients out the side of the sandwich) and devour!</li>
</ol>
Rather than toast the bread, the sandwich can be constructed first and the entire thing grilled in a buttered pan or griddle. You know... If you want to be decadent about it. If you're not though, the sandwich is approximately 330 calories of energy and good taste.Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-67524537788810235522013-10-08T08:37:00.003-07:002013-10-08T08:37:44.414-07:00Crock-Pot Chicken Noodle SoupI have been making this recipe for years now, and every time, I'm so excited to sit down and eat it, I forget to take a picture and blog about it. (Full disclosure - I've actually never made this recipe. My husband has made it every single time and it is <i>fabulous.</i>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ff0JujP_4vl8OBKGSxgyOMwgSy1Xb5lbX5IrZiYvG8MT7x9B7vH7lAy-ajLqUHWubrPYLtnR38e9mjbn9AaHbiBbSVFA1RseZ3XX1ZEiq6lXUuYpYcqVmOyECelC31e-C40bJv7_LFg_/s1600/20131008_091532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ff0JujP_4vl8OBKGSxgyOMwgSy1Xb5lbX5IrZiYvG8MT7x9B7vH7lAy-ajLqUHWubrPYLtnR38e9mjbn9AaHbiBbSVFA1RseZ3XX1ZEiq6lXUuYpYcqVmOyECelC31e-C40bJv7_LFg_/s400/20131008_091532.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Chicken Noodle Soup</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Just as it was meant to be</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>And not from a can</i></span></div>
<div style="text-align: center;">
<br /></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>4 bone-in, skin-on chicken thighs</li>
<li>1 Tbsp unsalted butter</li>
<li>6 carrots, peeled and sliced into 1/2 inch rounds</li>
<li>4 celery ribs, sliced</li>
<li>2 medium onions, chopped</li>
<li>4 medium garlic cloves, minced or pressed (about 4 tsp)</li>
<li>1 tsp dried thyme</li>
<li>1/4 tsp red pepper flakes</li>
<li>2 quarts low-sodium chicken broth</li>
<li>2 bay leaves</li>
<li>2 bone-in, skin-on split chicken breasts</li>
<li>2 cups cooked egg noodles</li>
<li>1 cup frozen peas, thawed</li>
<li>2 Tbsp minced fresh parsley leaves</li>
</ul>
<ol>
<li>Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter in heavy pan over medium-high heat. Add chicken thighs, skin side down, and cook until skin is deep golden brown, about 8 minutes. Transfer thighs to crock pot.</li>
<li>Pour off all but 1 Tbsp fat from pan. Add carrots, celery, and onions to now-empty pan and cook until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add 1 cup broth to pan and scrape up any browned bits with wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to crock pot.</li>
<li>Season chicken breasts with salt and pepper and wrap in foil (make a foil packet around each breast). Place foil packets in crock pot. Cover and cook on low until breasts are cooked through and thighs are tender, 4 - 4 1/2 hours.</li>
<li>Remove foil packet from crock pot. Carefully open foil and transfer chicken breasts to plate. Remove chicken thighs from crock pot and transfer to plate. When cool enough to handle, shred meat into bite-size pieces, discarding skin, bones, and excess fat.</li>
<li>Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and cook until heated through, about 5 minutes. Discard bay leaves. Serve.</li>
</ol>
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Usually I refrain from adding the noodles to the soup. I pack up a third of the soup and freeze it, and the rest we eat for lunch over a couple of days. I have poured this soup over noodles, over rice, and even over mashed potatoes. All possibilities if you don't cook and add the noodles to begin with.<br />
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I asked my husband if there were any other little changes that he makes and he said no. The recipe is <i>perfect</i>. Make it this autumn and let me know what you think! It is well worth the planning.<br />
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<span style="font-size: x-small;">Recipe from Cook's Illustrated, Winter 2010.</span><br />
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<br />Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-24904648900913461882013-09-10T17:35:00.001-07:002013-09-10T17:35:31.174-07:00Dark Mint Organic Chocolate - a ReviewOkay. Fanny May Mint Meltaways. After Eights. Frango Mints. We're talking tastes of <i>this caliber </i>here.<br />
<br />
I recently tried The Alter Eco Dark Mint Chocolate without much in terms of expectations - I think my <a href="http://www.greengrocerchicago.com/">local grocer</a> was out of the <a href="http://www.alterecofoods.com/products/chocolate/dark-quinoa">quinoa bar</a> I usually get (think Nestle crunch but <i>better</i>). It was <i>delicious</i>. It is a little pricey, but my <a href="http://aprilfs.blogspot.com/">local chocolate expert</a> said it is worth it. <br />
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And it gets better.....<br />
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What if eating this tasty tasty chocolate nourished more than just your little soul? The company Alter Eco is doing their best to be <a href="http://www.alterecofoods.com/sustainability/environmentally-responsible">environmentally sustainable</a> (which is important if we want to keep eating chocolate). Their chocolate is organic. They're trying to offset their <a href="http://www.altereco-usa.com/media/images/Carbon_Emissions_2010_Report.pdf">carbon footprint</a>. They compost and recycle. They plant trees. <br />
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So, now you can do <i>your</i> part and eat some chocolate!<br />
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Nom nom nom.......Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-60653219010642105202013-09-02T13:19:00.000-07:002013-09-02T13:21:17.514-07:00Summer Squash Pomodoro á la Green ZebraEvery meal I have had at <a href="http://www.greenzebrachicago.com/">Green Zebra</a> has been a good one. When I do a tasting menu - I'm not left hungry, like I am at <a href="http://motorestaurant.com/">so many other posh restaurants</a>. The last time I was at Green Zebra, my entree was a summer squash pomodoro with rice. Gluten-free. Tasty. Satisfying. I made it at home and everyone loved it. I'll share it with you today! (serves 4)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNg7gk9zymECZ376ZhY2SDU4-cvEqBLRJ38bcmMeegxOOitFCPmkKnzSXG8pBHaXT8Q832RFItmbSOTBjDHiPqbj-SoVScG2pmJVd8vXd7uL1I1fD3To915d0uqJIwPUMmP2Yko6DfXti/s1600/20130821_190328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNg7gk9zymECZ376ZhY2SDU4-cvEqBLRJ38bcmMeegxOOitFCPmkKnzSXG8pBHaXT8Q832RFItmbSOTBjDHiPqbj-SoVScG2pmJVd8vXd7uL1I1fD3To915d0uqJIwPUMmP2Yko6DfXti/s320/20130821_190328.jpg" width="320" /></a></div>
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<br />
Ingredients<br />
<br />
<ul>
<li>Summer squash - 4 small, thinly sliced</li>
<li>Eggplant - 1 medium, cut into pencil-thick strips</li>
<li>Rice - 1 cup, uncooked</li>
<li>Garlic - one clove</li>
<li>Cremini Mushrooms - 1/2 cup chopped</li>
<li>Pine Nuts - 4 Tbsp</li>
<li>Fresh Basil - chopped, 8 Tbsp</li>
<li>Sauce - store bought, previously made and frozen, or from your own tasty recipe</li>
<li>Butter - 2 Tbsp</li>
<li>Olive Oil</li>
<li>Freshly Ground Black Pepper</li>
</ul>
<div>
<ol>
<li>Prepare the sauce if making from scratch.</li>
<li>Cook the rice and set aside.</li>
<li>Heat the sauce if using ready-made.</li>
<li>Melt one tablespoon of butter with a little olive oil and sauté the summer squash. Ladle sauce into low-bowls and arrange the squash on top of the sauce.</li>
<li>Add a little more olive oil and sauté the eggplant, sprinkled with a little salt.</li>
<li>Place a scoop of white rice in the center of each bowl, on top of the squash. When the eggplant is cooked, add pieces to the side of the squash and rice on each dish.</li>
<li>Add the other tablespoon of butter to the sautéing pan and melt with a little olive oil. Add the garlic and sauté until fragrant. Add the mushrooms and cook, stirring frequently.</li>
<li>Sprinkle each dish with 1 Tbsp of pine nuts.</li>
<li>Grate black pepper onto each dish, top with mushrooms and fresh basil and serve immediately!</li>
</ol>
<div>
Green Zebra used sticky rice, and I used what I had on hand. With sticky rice, you may be able to wrap the rice in the summer squash as I was unable to do. If so, it'll be fancier, you can charge more (we're onto you, Chicago restaurants!), and it should look like this:</div>
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Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-38049779715111866362013-07-01T08:53:00.000-07:002013-07-01T08:53:23.596-07:00Pasta with ArtichokesFor my birthday, I received a set of low bowls with artichokes printed on them. At every subsequent meal that week, when I would get to the bottom of my dish, I'd find myself hungry for artichokes. Enough was finally enough! This dish is so tasty, and so quick. The egg really makes the texture complete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISO7NLd9BEc4rIvLq5ADB5AotPm_UgcEXphxmGuRDHjbdxns0abRtyJZqPNVoWkG7fsZ_yi2Cux2d-1zMAor9BU__qXxkxhWABaThJ6Zq9UtUVSYUYuHdYjsjTbPwcmytFNV3c4sgKotz/s408/20130630_193306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISO7NLd9BEc4rIvLq5ADB5AotPm_UgcEXphxmGuRDHjbdxns0abRtyJZqPNVoWkG7fsZ_yi2Cux2d-1zMAor9BU__qXxkxhWABaThJ6Zq9UtUVSYUYuHdYjsjTbPwcmytFNV3c4sgKotz/s320/20130630_193306.jpg" width="320" /></a></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>1 can artichoke hearts</li>
<li>two servings black soba noodles</li>
<li>two cloves garlic</li>
<li>3-4 Tbsp butter</li>
<li>1 Tbsp olive oil</li>
<li>2 eggs</li>
<li>Garnish: black olives, fresh parsley, parmesan cheese</li>
</ul>
<div>
<ol>
<li>Set the eggs to boil (7 min, once the water is at a full boil).</li>
<li>Drain and chop the artichoke hearts</li>
<li>Mince the garlic cloves</li>
<li>While the eggs cool to be peeled, melt the butter and olive oil over low heat.</li>
<li>Set water to boil for the noodles</li>
<li>Add the garlic and simmer until fragrant (approx. 1 minute)</li>
<li>Add artichokes and simmer over low heat in the butter and garlic, tossing to coat, approx 5 minutes. Peel and chop the eggs.</li>
<li>Drain and serve the noodles, topped with chopped hard boiled egg and the artichokes. Garnish with black olives, parsley and freshly grated parmesan cheese.</li>
</ol>
</div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-28147886479761203602013-04-23T20:35:00.001-07:002013-04-23T20:35:39.739-07:00Spring Mascarpone Risotto a la Salish Lodge in Snoqualmie, WashingtonWho doesn't like risotto? And what better way to celebrate the early days of spring than with a risotto containing all of springs heartily-missed delights? I recently had a wonderful risotto while on vacation and staying at <a href="http://www.salishlodge.com/lodge.php">Salish Lodge</a> in Snoqualmie, Washington. <br />
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<span style="font-size: xx-small;"><i>Tally-ho! It's Spring!</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Asparagus Risotto</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>ANY time of day</i></span></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>Shallot (1 small, chopped)</li>
<li>Garlic (2 cloves, chopped)</li>
<li>Olive Oil, 1 1/2 Tbsp</li>
<li>Butter, 1 1/2 Tbsp</li>
<li>Risotto, 1 1/2 cups</li>
<li>Dry White Wine, 2/3 cup</li>
<li>4 -5 cups broth (chicken or mushroom, I used both)</li>
<li>Asparagus, approx 1 lb</li>
<li>One bunch of ramps</li>
<li>One handful of frozen peas</li>
<li>1 Tbsp lemon zest</li>
<li>1/2 cup mascarpone cheese</li>
<li>1 1/2 cup shredded Parmesan cheese</li>
<li>lemon juice from two lemons</li>
<li>1 egg white</li>
<li>salt</li>
<li>black pepper</li>
</ul>
<br />
<br />
<ol>
<li>Heat a large sauteing pan or wok with medium heat and add olive oil and butter. Add the shallot and garlic and sauté until aromatic. Add the rice and stir to cover in the mixture.</li>
<li>Add the wine to the pan and stir until the rice has absorbed the wine.</li>
<li>Begin to add the broth, one ladle at a time and stir until the broth is absorbed. This will take about half an hour.</li>
<li>In the meanwhile, blanch the asparagus and the ramps in salted water and set aside (chop them to the size that appeals to you).</li>
<li>After about 20 minutes of adding and stirring broth to the rice mixture, throw in the asparagus, ramps and frozen peas. Continue stirring and adding broth. Add the lemon zest.</li>
<li>When all of the broth has been added and absorbed, turn off the heat and add the cheeses and stir well.</li>
<li>Let the risotto sit a few minutes before serving. At this time, add the lemon juice, egg white and a couple of ice cubes to a drink shaker and shake until the mixture is frothy and light.</li>
<li>To serve, spoon the risotto in small bowls, top with a bit of the foamy lemon juice mixture and garnish with freshly grated black pepper.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcAG-tw6c1-t0O9r8Gh5D_5ex_9ujS2p1QgjzXi8ug29bG7mQNLNQxprVZTAvNSiWIVWBALfzzTPaLFN4WXE3EBxAoVUVank77XFo7FPQVMSFLporepoC6e1qv9jTkVPEBHs_uvmu8wS6/s1600/20130325_193433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcAG-tw6c1-t0O9r8Gh5D_5ex_9ujS2p1QgjzXi8ug29bG7mQNLNQxprVZTAvNSiWIVWBALfzzTPaLFN4WXE3EBxAoVUVank77XFo7FPQVMSFLporepoC6e1qv9jTkVPEBHs_uvmu8wS6/s320/20130325_193433.jpg" width="320" /></a></div>
<div style="text-align: center;">
The original at Salish Lodge</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5csoo3QO4pmbRHQIWMkwHTnmKQFNRtQnlswjMOZY0-j5QwL9rI24Ze8yMmekBjTf20ryRtAsjaI8u8IOpLWwn69YB5hdAyVBbu3ax4mfCi5G4gsJDtkOoePJGRfg1NnPBn-BcDBtRetS/s1600/20130326_104613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5csoo3QO4pmbRHQIWMkwHTnmKQFNRtQnlswjMOZY0-j5QwL9rI24Ze8yMmekBjTf20ryRtAsjaI8u8IOpLWwn69YB5hdAyVBbu3ax4mfCi5G4gsJDtkOoePJGRfg1NnPBn-BcDBtRetS/s320/20130326_104613.jpg" width="320" /></a></div>
<div style="text-align: center;">
A view of Snoqualmie Falls. It is nice to have something this gorgeous to look at while you're enjoying your asparagus risotto.</div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-71725509214379915492013-04-23T20:13:00.003-07:002013-04-23T20:36:39.349-07:00Under-the-weather EatingSo, I have a bit of a neck injury and haven't been able to do much cooking since November. So, sometimes "cooking" is more a mix of heating things up and throwing things together. Here are a few tips I've learned this winter when I couldn't do much more than that:<br />
<br />
1. Fried rice is so easy to make at home. White rice keeps for ages in the fridge and you can cook up a fresh batch of fried rice in minutes if you have cooked white rice on hand. A bit of soy sauce, some broth, a dash of hot sauce that came with Thai take-out that you threw in the door of your fridge, several eggs, and whatever vegetables you have on hand.<br />
<br />
2. Pan-frying fish is quick and easy and super tasty if you coat it first in eggs, and then in flour..... but add something like curry powder to the rice you're going to use to coat the fish for added flavor. <br />
<br />
3. Chicken soup actually IS good for the soul. And the neck. The crock-pot chicken soup recipe from the Winter 2010 volume of Cook's Illustrated is FABULOUS. You should absolutely wrap the white meat in foil if you are going to cook it in a crock pot to keep it moist and cooking well on the bone. If you can get someone else to make it for you.... even better!Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-6030511357348425432012-11-02T07:53:00.000-07:002012-11-02T07:53:02.902-07:00Saffron and White Wine Poached PearsIf you've had dinner with me recently, I'm SURE you've been treated to this dessert, since I can't seem to get enough of it, and I currently have no other imagination for the pears I've gotten from my produce box!<br />
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This wonderful dish is easy, aromatic and adds a little "fancy" to your meal. <br />
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<div style="text-align: center;">
<span style="font-size: xx-small;"><i>A little white wine.....</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Cardamom Saffron Poached Pears</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Spicy; not too sweet</i></span></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>1/2 Tbsp cardamom pods</li>
<li>2 cups dry white wine (I use Simi Chardonnay. A little pricey, but drink the rest and you won't notice.)</li>
<li>3/4 cup of sugar</li>
<li>1 1/2 Tbsp fresh lemon juice</li>
<li>1/4 tsp saffron threads</li>
<li>pinch of kosher salt</li>
<li>4 firm pears, peeled, stems intact (firm doesn't mean hard as rocks though; just not mushy)</li>
<li>6 oz creme fraiche (you can buy it at a place like Whole Foods or make it yourself)</li>
</ul>
<div>
<ol>
<li>Crush the cardamom pods at the bottom of a large pot to release the seeds. Combine the rest of the ingredients BESIDES the pears and the creme fraiche and stir until the sugar dissolves. </li>
<li>Bring to a simmer and add the pears. Add water to cover the pears and partially cover the pot. Simmer, turning occasionally until the pears are tender, but not mushy (approx 30 minutes).</li>
<li>Remove pears to a plate or serving dishes and raise heat to medium-high. Reduce the liquid to about a cup and a half (10 - 15 minutes depending on how much water you used). </li>
<li>Spoon the syrup over the pears and top with a dollop of creme fraiche. </li>
</ol>
<div>
All of this can be made ahead of time, though I find the aromas of the simmering pears wonderful as dinner is being enjoyed and love the heat of the syrup with the chilled cream.</div>
</div>
<div>
<br /></div>
<br />
I recommend this as a dessert to follow the crockpot coq au vin or <a href="http://aubreystinykitchen.blogspot.com/2010/05/easy-tuna-nicoise-salad.html">tuna nicoise salad</a>.<br />
<br />
<span style="font-size: x-small;">Recipe from: Bon Appetit online, January 2012.</span>Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-58912783250461905122012-08-28T09:03:00.000-07:002012-08-28T09:33:50.558-07:00Stuffed Trout a la Branch 27I love when a restaurant really nails a dish. With local and in-season ingredients and simple yet thoughtful preparation, it is hard to pass up something like the trout from <a href="http://branch27.com/">Branch 27</a> (corner of Noble and Chicago, just off the Blue Line). This was so good, in fact, that I broke my rule of not turning the oven on in the summer months. (Just choose a cool day.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJoHXnMNuHNm-L59fnWC9svoDVD3Znz_8hZYxTMRzpTIXeFdJtER5L6KrpyuzuArUXHvxq1ayqhyphenhyphenOE532oTc-1bdVbtCTQb4VgOZfE-pxb_0MJXS9pm9Om425AkUon3vewC6hRuiUa7vX/s1600/imagejpeg_2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJoHXnMNuHNm-L59fnWC9svoDVD3Znz_8hZYxTMRzpTIXeFdJtER5L6KrpyuzuArUXHvxq1ayqhyphenhyphenOE532oTc-1bdVbtCTQb4VgOZfE-pxb_0MJXS9pm9Om425AkUon3vewC6hRuiUa7vX/s320/imagejpeg_2+copy.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-style: italic;"><span style="font-size: xx-small;">The best local pub</span></span></div>
<div style="text-align: center;">
<span style="font-style: italic;"><span style="font-size: xx-small;">I thought I didn't like trout</span></span></div>
<div style="text-align: center;">
<span style="font-style: italic;"><span style="font-size: xx-small;">This sure convinced me! </span></span></div>
<br />
Ingredients:<br />
<ul>
<li>1 rainbow trout, deboned</li>
<li>1 small head of cabbage</li>
<li>1 medium shallot, chopped</li>
<li>2 small apples (gala, or the like)</li>
<li>2 handfulls pecans, crumbled</li>
<li>butter</li>
<li>red peppercorns</li>
<li>olive oil</li>
<li>corn from three ears</li>
<li>1/3 cup cream</li>
<li>fresh thyme</li>
<li>red pepper flakes</li>
<li>cooking twine </li>
</ul>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPwyU0eAMTg2rCyHXyorsqp9VlodzzppPWC_HCDrHj_5dmuxB9uppeKOCngrbfW48gNbjIvMjjW7G4cXiEv_-SAdV-x98L4z3nFPLp3ym6uKgxfDai-H5W9Xetb5ah5UXpM6-yTAajNZ0/s1600/_MG_0998.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPwyU0eAMTg2rCyHXyorsqp9VlodzzppPWC_HCDrHj_5dmuxB9uppeKOCngrbfW48gNbjIvMjjW7G4cXiEv_-SAdV-x98L4z3nFPLp3ym6uKgxfDai-H5W9Xetb5ah5UXpM6-yTAajNZ0/s320/_MG_0998.jpg" width="213" /></a>
<li> Preheat oven to 400. Saute most of the shallot in butter. Chop and add the cabbage. Cube and add the apple. Crumble and add the pecan. Toss/stir over medium-high heat until the combination is softened, aromatic, and browned in parts.</li>
<li>Rinse fish in water and a little bit of cream. Place two pieces of cooking twine across a baking dish. Place fish, open, in the dish and fill with the cabbage mixture (extra mixture can be tucked around the fish). Close the fish around the mixture and tie.</li>
<li>Brush the fish with olive oil and sprinkle with red peppercorns. Loosely cover and bake 20 minutes.</li>
<li>While the fish is baking, saute the rest of the shallot in a little more butter and add the corn. Throw in a nice sprig of thyme. Cook until the corn is golden and the thyme is a vibrant green. Add cream and cook to reduce.</li>
<li>After 20 minutes, remove the covering from the fish and cook 5 minutes longer or until fish is flaky. </li>
<li>Remove the fish from the oven and let it sit a minute while you dish up corn to plates. Portion fish to plates and enjoy!</li>
</ol>
This dish is especially lovely followed by a dessert of blue cheese, sherry and walnuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4xWv5dAGNOohXUSFSRNfqnkvapchblBphu3zV1JD-7AAViu1-yBB_Nl_5ImB6pJZPMy3g1lHOFxc4Vg6_794hFq3GUboNbsSBwV6zV20wfvfC1XzbRL0ckiYCfEw20oEENtI6CzIXt1h/s1600/_MG_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4xWv5dAGNOohXUSFSRNfqnkvapchblBphu3zV1JD-7AAViu1-yBB_Nl_5ImB6pJZPMy3g1lHOFxc4Vg6_794hFq3GUboNbsSBwV6zV20wfvfC1XzbRL0ckiYCfEw20oEENtI6CzIXt1h/s320/_MG_0971.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;">Pictures taken by <a href="http://aprilfs.blogspot.com/">April Faith-Slaker</a></span></div>
Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-45348521803844623982012-08-23T13:50:00.003-07:002012-08-23T13:50:17.337-07:00Fish Sandwich a la McDonaldsBut WHY?!? - you might ask. YOU know why. There is something about smelling McDonalds when you're already hungry that goes straight to your amygdala and makes you WANT it. You know. Like crack.<br />
<br />
But then, if you try one, you realize that it is only chemicals you're tasting and you're both stuffed and unsatisfied at the same time. Fear no more! Below is a tested and approved version of the "filet-o-fish" sandwich that can be made with all organic ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkVS1rv6Z2jIqRrzopHsLgxCKl-lLzTGoXfb13elfLGfySYsvPfkYFHYZkuOZsuOEzK4yeFbYa5Xnld3vt_fDnSu9vm9PIucPLywlvPMq194W_DiJJuUdvyCz_SXLROTPOnEZd_AH6Jfe/s1600/imagejpeg_2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkVS1rv6Z2jIqRrzopHsLgxCKl-lLzTGoXfb13elfLGfySYsvPfkYFHYZkuOZsuOEzK4yeFbYa5Xnld3vt_fDnSu9vm9PIucPLywlvPMq194W_DiJJuUdvyCz_SXLROTPOnEZd_AH6Jfe/s320/imagejpeg_2-1.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Bargain-basement food</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>McDonald's filet-o-fish</i></span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>Like mom used to buy!</i></span></div>
<br />
Ingredients:<br />
<ul>
<li>Cod filets (1 should be enough for two sandwiches)</li>
<li>American cheese (2 slices)</li>
<li>Pancake mix (1 cup, plus a little more)</li>
<li>1 egg</li>
<li>8 oz sprite</li>
<li>mayonnaise (approx 1/4 cup)</li>
<li>dill relish (approx 3 Tbsp)</li>
<li>onion, finely chopped (approx 1 Tbsp)</li>
<li>butter</li>
<li>buns</li>
</ul>
<ol>
<li> Cut the cod filet into sandwich-sized pieces. Coat in a little bit of pancake batter and chill 20 minutes.</li>
<li>Mix the tartar sauce and set aside (mayonnaise, dill relish and onion).</li>
<li>Mix the batter (pancake mix, egg, sprite).</li>
<li>Heat butter in a frying pan.</li>
<li>Dip fish into batter to cover and fry over medium-high heat for 5 - 10 minutes, depending on the thickness of the fish, turning to cook both sides (poke fish with a fork and rotate to make sure it is done - it should flake).</li>
<li>While fish is cooking, heat butter in another frying pan and put buns, face down in the butter, to fry for a bit.</li>
<li>When the fish is finished, put each battered filet on a plate, top with the cheese and microwave on medium for 30 seconds. </li>
<li>Put one tablespoon of tartar sauce on each side of the bun, and put the fish on the sandwich. Close/cover, and eat!</li>
</ol>
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This has the same consistency, tartness, sweetness and greasiness of the McDonald's fish sandwich. We couldn't replicate the sponginess of the bun though - the way it makes noise when you touch it and the way it sticks to your teeth. The panel all agreed though that it was probably preferable that we didn't replicate that.<br />
<br />
Enjoy! <br />
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(If you're looking for a bottle of wine to pair with your McDonald's, I recommend the Laurent Miquel Pere et Fils Syrah Grenache 2010, at only $10 a bottle, it is a perfect match with the bargain meal!)Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com2tag:blogger.com,1999:blog-2116046484294623794.post-66026280005200610482012-07-19T07:56:00.000-07:002012-07-19T08:02:42.290-07:00Creamy Corn PastaI don't know what to call this dish. "Creamy Corn Pasta" doesn't sound all that good; but it IS good! The noodles you use are going to make a difference, and this recipe needs to be paired with a green. It is very easy to make, light on the chopping, and doesn't take long at all. Serves four.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbVQjkd7MKSKIBJ4WgEfgyOJrAi6ICu1JFcbXflO5yal7qV_Sz-VjZ-XLe2ndmJ_yIjKEV4LVlzm4sK7Zyp7_P7baQiJJejYnDJ7Ygs9whQQU1owY0siqqcCbAM95FFy0K0DyYyawfPX1/s1600/imagejpeg_2-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbVQjkd7MKSKIBJ4WgEfgyOJrAi6ICu1JFcbXflO5yal7qV_Sz-VjZ-XLe2ndmJ_yIjKEV4LVlzm4sK7Zyp7_P7baQiJJejYnDJ7Ygs9whQQU1owY0siqqcCbAM95FFy0K0DyYyawfPX1/s320/imagejpeg_2-17.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Creamy Corn Pasta</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">A delicious July meal</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">When everything's fresh</span></i></div>
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Ingredients<br />
<ul>
<li>6 ears of fresh corn, shucked, with the kernels cut off the ear</li>
<li>1 large shallot</li>
<li>3 garlic cloves</li>
<li>red pepper flakes</li>
<li>black pepper</li>
<li>butter</li>
<li>1 pint heavy cream</li>
<li>fresh thyme </li>
<li>Noodles</li>
</ul>
<ol>
<li>Heat a large skillet, add butter (approx 2 Tbsp), add shallots. Saute the shallots until they are translucent and aromatic. Add garlic and saute 1 minute longer. </li>
<li>Add half of the corn to the pan and stir. Meanwhile, in a blender, combine the rest of the corn and the cream until blended thoroughly. </li>
<li>When the corn is softened and some of the kernels are more golden, add the red pepper flakes, black pepper and fresh thyme to taste. I'd add a dash of salt as well.</li>
<li>Prepare the noodles according to the package directions. (I like the <a href="http://www.kingsoba.com/organic-noodles-pumpkin-ginger-and-rice.php">King Soba Pumpkin Ginger </a>Rice noodles for a gluten-free option with a great kick that complements this recipe.)</li>
<li>Combine the creamy corn with the sauteed corn and heat, stirring until heated through and reduced a bit.</li>
<li>Serve by topping a heap of noodles with the creamy corn.</li>
</ol>
This recipe is a little sweet, and is best paired with something a little bitter. I tried it with kale, but should have added some vinegar to the kale. This would also be good with artichokes or spinach. For pork eaters, some crumbled bacon would be delicious on top.<br />
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I got the idea for this recipe from my mom who found herself with an absolutely gorgeous and robust bouquet of corn from a farmers market recently. From what I hear, this recipe saves well for days!Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0tag:blogger.com,1999:blog-2116046484294623794.post-5177481908513907212012-07-15T18:23:00.003-07:002012-07-15T18:26:04.686-07:00Avocado-Dill Tea SandwichesSometimes you just need a few bites to satisfy you. These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food. I was introduced to these by my friend <a href="http://youtu.be/VHOmwUhyJfo">Megan</a>, and have made them several times since.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR1F3xSZVcMST6u_E5G-SWiN5sBCgK6xA3-ssBntF__x2LB_PgfNea0MxB7M1p5mk8JlaBRxGXJQPUmNi0wL9BuRS6cNm07JF30R4dbWkUYv0BU-hTwjUo32YW5PRWeu1er8P65nRG9AA/s1600/20120707_205040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR1F3xSZVcMST6u_E5G-SWiN5sBCgK6xA3-ssBntF__x2LB_PgfNea0MxB7M1p5mk8JlaBRxGXJQPUmNi0wL9BuRS6cNm07JF30R4dbWkUYv0BU-hTwjUo32YW5PRWeu1er8P65nRG9AA/s320/20120707_205040.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Tiny Sandwiches</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">Perfect Accompaniment</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">And So Tasty Too! </span></i></div>
Ingredients:<br />
<ul>
<li>2 avocados</li>
<li>1 Tbsp lemon juice</li>
<li>1 Tbsp fresh chopped dill</li>
<li>1 Tbsp fresh chopped mint</li>
<li>pinch of salt</li>
<li>1/2 large cucumber, diced </li>
<li>sliced bread</li>
</ul>
<ol>
<li>In a food processor, process the avocado and lemon juice until creamy. </li>
<li>Add the dill, mint and salt and continue processing. </li>
<li>Stir in the diced cucumber and spread on bread. Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.</li>
</ol>Aubreyhttp://www.blogger.com/profile/17260409403063526196noreply@blogger.com0