Friday, October 31, 2008
Revision to previous post
Please note that my previous post, advertising another food blog, is in no way meant to detract from the amazing and totally comprehensive blog that we are all currently viewing. In fact, don't even think about looking at that other blog. Recipe Go 'Round is the ideal blog for us all.
Thursday, October 30, 2008
Amazing Website
Hello friends! I found this AMAZING website with soooo many beautiful and interesting recipes. I highly recommend that you take a look. Every recipe has a lovely picture attached. Here are some examples of recipes that interest me: peach gnocchi, amazing black bean brownies, big slurp dumping soup, and many more. Check it out: http://www.101cookbooks.com/
Wednesday, October 29, 2008
Two Estranged Carbs, One Delicious Reunion
Beer Bread.
It's so fast, and so good. It uses maybe $1.50 of ingredients, and takes 0 effort.
3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Preheat oven to 375 degrees.
Mix dry ingredients. Mix in beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
I tried this recipe last weekend and didn't believe it. Especially the bit about pouring the butter right on top. When I put it in the oven, I expected disaster for sure. But everyone at the table was delighted. Using the full stick of butter makes for an extra delicious annd crunchy loaf. We used Pyramid Thunderhook IPA, which gave the bread a hoppy zing. I want to try it with a dark stout next.
It's so fast, and so good. It uses maybe $1.50 of ingredients, and takes 0 effort.
3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Preheat oven to 375 degrees.
Mix dry ingredients. Mix in beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
I tried this recipe last weekend and didn't believe it. Especially the bit about pouring the butter right on top. When I put it in the oven, I expected disaster for sure. But everyone at the table was delighted. Using the full stick of butter makes for an extra delicious annd crunchy loaf. We used Pyramid Thunderhook IPA, which gave the bread a hoppy zing. I want to try it with a dark stout next.
Spanish Rice
This was really easy, and totally delicious. Double or triple the recipe and eat it alllll week long.
1 T veggie oil
2 slices bacon, minced (I didn't use this, but I bet it's good)
1/2 C chopped onion
1/2 C chopped green bell pepper
1 garlic clove, minced
1 C long-grain white rice
1 3/4 C chicken broth
1 C chopped drained canned tomatoes
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
In a 10-inch ovenproof skillet or casserole dish, cook the oil, bacon, onion, bell pepper, and garlic over medium heat about 5 minutes. Add the rice and stir until well-coated. Add everything else, bring to a boil, then cover and put in the oven. (note - I don't have an ovenproof skillet, so I transferred everything to a bread loaf pan and it worked great). Bake about 25 minutes or until fluffy and awesome.
I added chicken, shrimp, and mushrooms, and it was a full meal. Basically a really great and easy way to make rice more interesting.
1 T veggie oil
2 slices bacon, minced (I didn't use this, but I bet it's good)
1/2 C chopped onion
1/2 C chopped green bell pepper
1 garlic clove, minced
1 C long-grain white rice
1 3/4 C chicken broth
1 C chopped drained canned tomatoes
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
In a 10-inch ovenproof skillet or casserole dish, cook the oil, bacon, onion, bell pepper, and garlic over medium heat about 5 minutes. Add the rice and stir until well-coated. Add everything else, bring to a boil, then cover and put in the oven. (note - I don't have an ovenproof skillet, so I transferred everything to a bread loaf pan and it worked great). Bake about 25 minutes or until fluffy and awesome.
I added chicken, shrimp, and mushrooms, and it was a full meal. Basically a really great and easy way to make rice more interesting.
Monday, October 27, 2008
Veggie Lasagna
•1/2 box lasagna noodles or ~0.5 lbs lasagna noodles, cooked according to directions on box.
•1 Jar Pasta Sauce of your choice
•16 oz mozzarella, shredded
•A container of Ricotta Cheese (not sure how many ounces are in it)
•Two Eggs
•Two Zucchinis, sliced into rounds
•A gaggle of mushrooms. I had a bunch, I think 8 or so large white buttons, sliced
•1 Package Frozen Spinach, also prepared according to directions and set aside.
Preheat oven to 375˚
1) Take all of the ricotta cheese, and 3/4's of the sliced mozzarella, and mix together in a large bowl. Also add two eggs to this cheesy mixture and make sure it is well blended. You could also at this point mix in the cooked spinach to make things easy, but I made things hard on me and did not as will be seen below.
2) Grease up a baking pan with spray, olive oil, or butter. Anything will work, you just don't want too much sticking.
2) Lay down a layer of zucchini slices, and pepper/salt generously
3) A layer of sliced mushrooms
4) A layer of spinach goodness
5) Layer of Ricotta/Mozz/Egg mixture
6) Slap some noodles down, depending on the size of the pan, 3.5 noodles will do.
7) Cover in some sauce!
8) Repeat these steps indefinitely until you run out of things to add.
9) Once you have your top layer of sauce, cover with the remaining 1/4 of the shredded mozzarella on top.
10) Cover this whole 'Mesopotamia with aluminum foil and pop it in the oven for 30 minutes.*
11) Rip off the aluminum foil and let bake uncovered for 10 more minutes. Longer if you like it extra crunchy.
12) Take out of oven, let cool for ~10 minutes or until you cannot wait any longer and eat. I like it with salad and crusty bread.
**So someone in the Corral used all the aluminum foil and so I baked mine uncovered for the entire time. If you do this, it may take a bit longer for everything to get done. The veggies remain toothsome and the noodles are crunchy. You may want to have some sauce (or gravy) on the side if you like it wetter.
It makes a ton of lasagna. And is good energy for tackling reaction mechanisms.
•1 Jar Pasta Sauce of your choice
•16 oz mozzarella, shredded
•A container of Ricotta Cheese (not sure how many ounces are in it)
•Two Eggs
•Two Zucchinis, sliced into rounds
•A gaggle of mushrooms. I had a bunch, I think 8 or so large white buttons, sliced
•1 Package Frozen Spinach, also prepared according to directions and set aside.
Preheat oven to 375˚
1) Take all of the ricotta cheese, and 3/4's of the sliced mozzarella, and mix together in a large bowl. Also add two eggs to this cheesy mixture and make sure it is well blended. You could also at this point mix in the cooked spinach to make things easy, but I made things hard on me and did not as will be seen below.
2) Grease up a baking pan with spray, olive oil, or butter. Anything will work, you just don't want too much sticking.
2) Lay down a layer of zucchini slices, and pepper/salt generously
3) A layer of sliced mushrooms
4) A layer of spinach goodness
5) Layer of Ricotta/Mozz/Egg mixture
6) Slap some noodles down, depending on the size of the pan, 3.5 noodles will do.
7) Cover in some sauce!
8) Repeat these steps indefinitely until you run out of things to add.
9) Once you have your top layer of sauce, cover with the remaining 1/4 of the shredded mozzarella on top.
10) Cover this whole 'Mesopotamia with aluminum foil and pop it in the oven for 30 minutes.*
11) Rip off the aluminum foil and let bake uncovered for 10 more minutes. Longer if you like it extra crunchy.
12) Take out of oven, let cool for ~10 minutes or until you cannot wait any longer and eat. I like it with salad and crusty bread.
**So someone in the Corral used all the aluminum foil and so I baked mine uncovered for the entire time. If you do this, it may take a bit longer for everything to get done. The veggies remain toothsome and the noodles are crunchy. You may want to have some sauce (or gravy) on the side if you like it wetter.
It makes a ton of lasagna. And is good energy for tackling reaction mechanisms.
Friday, October 24, 2008
Potato Salad?
I was perusing NYtimes.com (a common work day ritual) when I found what looks to be a delicious recipe for potato salad, with goat cheese. Here is the link and I will copy the recipe below). Personally, I LOVE potatoes and most things made with them. A personal favorite is potato salad and I am curious if anyone who reads this blog might want to share their favorite potato salad recipe? Thanks so much!
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Warm Potato Salad With Goat Cheese
For the dressing:
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
For the salad:
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)
1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Yield: Serves 6
Advance preparation: You can make the dressing several hours before making the salad.
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Warm Potato Salad With Goat Cheese
For the dressing:
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
For the salad:
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)
1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Yield: Serves 6
Advance preparation: You can make the dressing several hours before making the salad.
Thursday, October 23, 2008
Pasta Sauce Magee, with Shrimp
Last night Bret and I made a really yummy pasta sauce for our dear friends Mary and Paul. It is really easy and quite tasty.
One onion, chopped
Garlic, couple cloves chopped
One orange (or any color) bell pepper, chopped, or slices
Handful of white mushrooms, sliced
One can stewed tomatoes
Seven or eight cherry tomatoes
White wine
Basil, bay leaves, other herbs that you like
Sautee the onions and garlic until soft. Add bell pepper and sautee until a bit soft. Add a hearty amount of white wine and the can of stewed tomatoes. Let simmer for a few minutes. Add the cherry tomatoes whole. The tomatoes get extra tasty as they stew in the hot sauce. Add the mushrooms and herbs and let simmer until everything is cooked through and delicious. Season with salt and pepper and serve in heaping spoonfuls over fresh pasta. We also added cooked shrimp on top of the pasta and sauce. You could also add unwrapped sausage and cook it in the sauce. This is another nice variation that goes well over pasta. We served this with a simple salad and bread.
One onion, chopped
Garlic, couple cloves chopped
One orange (or any color) bell pepper, chopped, or slices
Handful of white mushrooms, sliced
One can stewed tomatoes
Seven or eight cherry tomatoes
White wine
Basil, bay leaves, other herbs that you like
Sautee the onions and garlic until soft. Add bell pepper and sautee until a bit soft. Add a hearty amount of white wine and the can of stewed tomatoes. Let simmer for a few minutes. Add the cherry tomatoes whole. The tomatoes get extra tasty as they stew in the hot sauce. Add the mushrooms and herbs and let simmer until everything is cooked through and delicious. Season with salt and pepper and serve in heaping spoonfuls over fresh pasta. We also added cooked shrimp on top of the pasta and sauce. You could also add unwrapped sausage and cook it in the sauce. This is another nice variation that goes well over pasta. We served this with a simple salad and bread.
Subscribe to:
Posts (Atom)
