Friday, June 3, 2011
I was testing the waters with the whole raw asparagus thing to the family and my mom then threw out eating raw asparagus would cause kidney failure. Not sure where my mom got her medical degree or whether she was moonlighting at med school when we were kids but she is getting crazier than ever.
And Gabe wonders why I'm as crazy as I am.
Love you, mom!
Monday, April 18, 2011
- Don't go to bed w/ wet hair
- Don't drink anything cold when Aunt Flow is in town
- Don't wipe your face w/ a kitchen towel
- Don't sleep w/ anywhere where there's a draft blowing air directly on you
- Don't sweep your front door during Chinese New Year
- Don't laugh too hard before sleeping
- Don't look out the window after dark
- Don't eat meat on your bday
- Don't let men eat leftover eggs (Gabe had a field day w/ this one)
I always ask her for a justification behind the crazy Chinese advice and she always just pacifies me by telling me she doesn't know and she heard it from her mom or grandmother. She also told me not to eat raw veggies and actually entertained me by providing a rather ominous consequence that it could make you grow unwanted facial hair
For the aforementioned reasons, I never really grew up eating any kind of raw veggies. I have however, seen a slew of raw asparagus recipes (including this one - delish!) and all I have to say is, I'm a FAN. Bring on the facial hair.
Raw Asparagus Herbed Quinoa Salad
1-1/3 c. quinoa (cook according to package instructions)
8-10 stalks asparagus (about 1/2 inch diameter if possible)
2 tbsp. flat leaf parsley, chopped
2 tbsp. cilantro, chopped
1 scallion, chopped
1/4 c. sliced almonds, toasted
1/4 c. dried cranberries
1 meyer lemon (about 1/4 to 1/3 c. juice, you'd be surprised how much the quinoa absorbs)
2 tbsp. EVOO
1/2 tsp. salt
pepper to taste
Cook quinoa according to package instructions (I always use my rice cooker and cook it w/ the same 1:1 ratio) - don't forget to add a dash of salt to the stuff before you hit the button. Wash and thinly slice the asparagus on the bias.
After the quinoa is finished cooking, add the chopped herbs to let them mellow slightly (unless you like the punch of fresh fresh herbs). After the mix comes to room temp, add the rest of the ingredients, toss and serve immediately. If making ahead, leave the almonds out until just before service so they don't get soggy.
I've been out of commission w/ the blog for several months! It's sad. I wish I had more time to do it and promised I would after getting acclimated w/ the new job. We'll see how consistent I can be. Thanks for stopping by!
Monday, August 30, 2010
Roasted Beet & Tomato Salad
makes 2 dinner sized salad portions
4 beets (mine were between a large egg and a baseball sized)
1½ c. grape tomatoes
3 tbsp. crumbled feta cheese (blue cheese would also be excellent)
2 tbsp. extra virgin olive oil (more for roasting beets)
2 tbsp. fresh basil
salt & pepper to taste
1 thinly sliced red onion, optional
Preheat oven to 375ºF. Wash and dry beets to remove excess dirt (do not peel). Drizzle w/ 2 tbsp. extra virgin olive oil and sprinkle w/ ½ tsp. kosher salt. Wrap in a foil packet and roast for 1 hour. Depending on the size of your beets, you may have to adjust cooking time. Beets act like potatoes, when they're done, they are fork tender. Remove from the oven and allow to cool - skins should slide off easily. I just made the beets ahead of time and threw them in the fridge.
Peel and slice beets, arrange on the bottom of the plate. Slice tomatoes and pile on top of beets. Sprinkle w/ feta (add red onion) - salt, pepper, EVOO. Slice basil in small ribbons (stack leaves, roll like a cigar and with a very sharp knife slice thin ribbons) and sprinkle on top - enjoy!
Another note about the beets - as you may or may not have heard, they bleed and stain everything. I just used a dark cutting board and did all the skin removal in the foil packet. Even when you are washing, if you scrub the skins too hard, they'll start bleeding so be careful & try not to use a light colored porous cutting surface. These were even the lighter colored orange beets - if all you can find is the dark red ones, be especially careful!
Thursday, July 1, 2010
Sunday, June 13, 2010
There's always Saturdays though, right? Wrong. There is baked french toast though. Genius.
How about some niiiice baked black berry french toast. Now that summer is just around the corner I can stop hoarding the last of the blackberries Gabe picked last summer. We made it, hon. Let the hoarding begin.
There are those blackberries. Just a tad bit of freezer burn got them. They were probably happy to fulfill their little berry destinies. Sprinkle over the other half.
Then make the cinnamon/sugar mixture.
Sprinkle over the whole thing.
Then? More butter. You knew that was coming though.
Dot the whole thing w/ little bits of butter.
Grab a crossword puzzle or something.
3 cups whole milk
1/2 c. buttermilk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon
1/2 tsp. kosher salt
1 lemon, zested **
4 (1-inch thick) slices day-old challah or sourdough bread, cut into 1-inch cubes
1/2 c. walnuts
1 tablespoon cinnamon
Preheat oven to 350 degrees. Butter your 9x13" baking dish. Cut 4 - 1" slices of sourdough or challah bread into 1" cubes. In a large bowl, crack eggs and mix lightly with whisk. Whisk in milk, buttermilk, maple syrup and 2 tsp. cinnamon. Zest lemon and add to mixture, whisk until incorporated.
Monday, June 7, 2010
Wednesday, May 12, 2010
This pizza is seriously the easiest thing you've ever made. You can make it in advance, let it sit in the fridge, stick it in the freezer, whatever.
I haven't made the version that's in these photos for a while, but no matter - it's super versatile.
We almost always make this pizza with:
- fresh mozzarella
- feta cheese
- fresh garlic
- baby portabello mushrooms
- fresh spinach
..but it's super versatile. My suggestion is to keep 'wet' ingredients to a minimum: tomatoes, onions, peppers, etc. Since it's such a thin crust it can get soggy. Carrie suggested caramelized onions one night we made this and it was awesome.I'm actualy more of a thick crust pizza girl but this pizza is seriously deee-lish. It's basically PW's pizza recipe, I just like to use a mix of whole wheat as well as AP flour.
If you have time, roasted eggplant is really yummy. Just slice into 1/4" slices, drizzle w/ some olive oil and roast at 425 degrees for about 25 minutes until they're nice and caramelized.
I think I may have drooled on my keyboard a little there.
I hope you make this soon. Then don't blame me for putting it into your repertoire. It's been in heavy rotation at my house since PW posted it in February.
makes 2 balls of dough, each enough to fit a half sheet pan
adapted from The Pioneer Woman's favorite pizza dough
2 c. AP flour
2 c. whole wheat flour
1/3 c. extra virgin olive oil
1 tsp. kosher salt
1.5 c. extra warm water (about 110 degrees or so)
1.5 tsp. dry active yeast (can use 1 tsp. if using all AP flour)
1 tbsp. cornmeal for sprinkling on bottom
Dissolve yeast in water and set aside. In a stand mixer, mix flours and salt. While the mixer is going on low speed, drizzle in olive oil. Then stir water/yeast mixture and pour into mixer on low speed. After all is poured, continue to mix for a few minutes. If the dough looks too wet, sprinkle in 1 tbsp. of flour at a time.
Note: PW suggests using the paddle but I find using the dough hook works fine too, just requires a little more flour. Keep some on the side and sprinkle in 1 tbsp. at a time until the dough comes together in a ball.
If your making for the week: divide the dough in half and drizzle with about 1 tbsp. olive oil, rub to coat. Place in separate containers (I use clean 32 oz. containers that my cottage cheese or sour cream came in from Costco). I usually just put the top on, put it in the fridge and wait at least one day for it to rise slowly as PW suggests.
If you're making day-of: just leave it on the counter or some warm, non drafty place to rise for at least an hour.
If you want to use one and store the other for later, just wrap tightly w/ plastic wrap and place in the freezer until the day-of. Take it out in the a.m. and put on the counter at least 6 hrs. before baking.
When you're ready to bake, preheat oven to 500 degrees. Flatten out the dough onto a half sheet pan (don't use non-stick pan, the oven temp is too hot so that coating would burn right off). Flattened dough should be about 1/4" thick. Instead of more olive oil, sprinkle cornmeal liberally on the bottom of the dough for easy removal and added texture.
1 1/4 c. fresh mozzerella
2 cloves garlic, minced
3 tbsp. crumbled feta cheese
4-5 thin slices proscuitto
3/4 c. sliced baby bella mushrooms
2 c. fresh baby spinach
1 tbsp. olive oil
fresh basil for garnish
Add toppings (I like to put toppings on in this order from the mozzarella to spinach. Bake at 500 degrees for about 20 minutes until cheese is golden and bubbly. Garnish w/ red pepper flakes.