April 30, 2012 § 2 Comments
Before I start my post, I wanted to say a big THANK YOU to Patricia at DeCamville Design for nominating me for the versatile blogger award! Check out the rest of her nominations- there are some great blogs on here. I was sooo excited to see this- Patricia made my day! I am going to work on my own list of nominations and hope to make someone else’s day
Sorry for a very long absence. We had a lot of family in town, and then took a semi-spontaneous trip to Brazil for a few weeks. So, I have been a very bad blogger lately. We’ve still been cooking a lot, I just haven’t been taking pictures/measuring anything. When my family came to visit, we made our first trip to the seafood market here and made the most amazing seafood feast out by the grill. I will try to recreate those recipes to share them on here sometime
We got back from Brazil last week and were still kind of in a food hangover. Simple food sounded good to both of us. When I was going to the store, Andrew asked me to buy some soup. I decided to try my hand at making it instead. So long sodium overload, BPA in the cans, etc. etc.
This is really easy to make. The only problem is the same one I have with all slow-cooking recipes: They smell so good and you have to wait sooo long before eating them. This can be made in a crockpot, but I chose to make mine in a Dutch oven (French oven? Are those the same thing?) so that I could brown the chicken first and keep everything in one dish. I made homemade noodles, but it would be good with regular noodles too.
With this soup I made homemade white sandwich bread which I will share on here too. It was a great, simple, wholesome meal. The recipe makes a ton, so I froze a lot of it in individual-ish portions to eat later on.
One more note- I only used 1.77 lbs of chicken. It was a package of 4 thighs. I added mushrooms, which are optional, so I cut down on the meat. It was definitely enough, but feel free to use more if you like it more meaty. « Read the rest of this entry »
April 2, 2012 § 3 Comments
So, about a week ago Andrew asked me if I could try making homemade bread. Well, I tried and we have now consumed 8 loaves in a few days. It really isn’t that hard (just time consuming) and it is soooo worth it. I think I’m going to step back about 50 years and start making all our own bread.
This kind is supposed to resemble the bread from Andrew’s favorite restaurant in Michigan, Kruse and Muer. I found this recipe to make it. I did cut down a LOT on the oil and salt; it just seemed a little ridiculous for a recipe to need 1 cup of oil and 1/4+ of salt to be a little excessive. The restaurant version, in all its oily glory, probably does taste better. But for the quantities that we were consuming at a time for breakfast/lunch/dinner/snack, this one seems a lot more appropriate.
The base dough is pretty much all that is important. You can play around with the spices on top (though I am a huge advocate for the garlic since they get all toasted and crispy and delicious). My cousin Leila discovered giant rosemary bushes growing outside our apartment; I may steal a few sprigs for the next batch. Garlic/butter/parmesan would also be delicious.
This bread is best eaten hot with butter. Which is also a reason where you don’t really need a whole cup of oil as well. « Read the rest of this entry »
March 19, 2012 § 3 Comments
My good friend Jodi had these cookies at her rehearsal dinner last summer. I immediately thought that Andrew would LOVE them, but for some reason have deliberated in making them until now!
Then Meyer lemons were on sale and I was trying to make as many possible things with lemon as I could. Thus, remembered these delicious cookies. To tell you the truth, I’m not a big lemon-in-dessert-person. One of the reasons I made these was because I thought I wouldn’t be tempted to eat them and break my veganism. Well, I was wrong. I sneakily ate the crumbs that had fallen off the cookie rack, and from that point could not stop shoving them in my mouth. They are the perfect combination of crisp and chewy, sweet and sour. A nice large bag of cookie dough balls has been frozen to use the same way I used these. I can’t wait to make lemon sugar cookie dough milkshakes….mmm.
One tip- I tried to half this recipe the first time. Since I couldn’t half an egg very easily, I just picked the smallest one and used it. I also tried to make enormous cookies- 1 Tablespoon instead of 1 teaspoon. Also, the first time I used an electric mixer. The second time I just mixed it by hand, which I think helped them to be softer and not overmixed. They still were delicious, but really really ugly. The recipe comes from here.
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks of butter, softened
- 1.5 cups sugar
- 1 egg
- 1/2 tsp vanilla extract
- zest of one lemon
- 4 T lemon juice (about the juice of 1 small lemon)
- sugar for rolling cookies
Prepare a cookie sheet and preheat your oven to 350°. In a small bowl, sift together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter and sugar together with a wooden spoon until smooth and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice. In 3 additions, gradually add in the dry ingredients.
Put about 1/2 cup of sugar in a bowl. Roll teaspoons full of dough into a ball, and then coat with sugar. I would put 5 or 6 balls in the bowl of sugar and then shake it all up until they were coated, then gently mold them back into a better looking ball. Place 1.5 inches apart on a cookie sheet. Bake for 8-10 minutes until lightly browned.
Let the cookie sheet cool for 2 minutes on the cookie rack before taking the cookies off and letting them cool the rest of the way.
March 16, 2012 § 5 Comments
I made this yesterday and cannot stop eating it. Over half is gone and I am continuously shoveling it my face as I type this. You seriously cannot tell that it is healthy and contains tofu.
I haven’t been cooking a ton lately, due to traveling, visitors, and the South by Southwest music festival going on right now. But I have missed blogging, and wanted to try something new! I found this recipe on one of the blogs I read from time to time. Most of the stuff I have tried from it is good, but definitely tastes healthy and light and isn’t super satisfying. So, I wasn’t expecting this one to taste as rich and delicious as it is! (Maybe because I added slightly more chocolate chips than it called for…can’t go wrong there!) Since I like things gooier, I used silken tofu instead of firm.
Andrew even liked this and commented on how good it was. And he is seriously scared of tofu (though I didn’t tell him what was in it until afterwards…maybe I scared him off but I guess there is more for me then!) Make this now. If you want it to be firmer and more pie-like, use firm tofu.
*Thanks to the nice folks at Zandunga for letting me use some of their mint leaves from their cute garden!
- 1 package of silken tofu (mine was 12 oz.)
- 1.5 cups of chocolate chips
- 1 tsp cocoa powder
- 1 tsp vanilla
- 2 T milk (whatever kind you want depending on whether you are vegan or not)
- pinch of salt
- 1/8 tsp peppermint extract
Melt the chocolate chips with the milk in the microwave. (Put it in for about 30 seconds at a time and stir after each time until melted). Put everything else in the food processor (or blender) and blend well. Pour into a pie pan or bowl and refrigerate.
February 29, 2012 § Leave a Comment
I had plenty of squash leftover from my last post and figured I couldn’t go wrong throwing butternut squash into hummus. And Sriracha hot sauce, which pretty much makes everything better.
The result is sweet and spicy, and since hummus is so easy you can totally change the ingredients around to suit your taste. It would be a great place for my favorite sneak-in, turmeric, only I forgot to put it in. I didn’t have tahini so I just used oil. Man I have got to buy tahini- it’s just always so expensive at the regular grocery store and I rarely go to international grocery stores.
This should work with pumpkin or canned squash, if you don’t have an entire roasted butternut squash waiting for you. « Read the rest of this entry »
February 27, 2012 § 1 Comment
I had seen this recipe and put it up on Pinterest a long time ago. I wish I hadn’t taken so long to make it- it was really good. I tested it out when Andrew was out of town, but I think even he would have liked it (I would probably forget to tell him it wasn’t real cheese).
I roasted a whole squash for this- and had quite a big leftover. Some of it will be in the next recipe You could use canned squash, or even pumpkin, if you wanted to. I changed the ingredients around a bit to give it more spice and flavor- the jalapeno is optional. This recipe also uses nutritional yeast, which I used in this. It sounds like a weird, scary ingredient but it is actually really delicious and appears to be quite nutritious as well- hence its name.
I will say this doesn’t reheat as well. If you add a little milk it’s okay, but never as good as when it’s hot off the stove. So, try to make it when you have enough people to feed. I would say it’s probably tough to half the recipe, but if you have a smaller blender/food processor you’d be fine.
February 24, 2012 § 2 Comments
Back in college, when I didn’t have the time or money to do a whole lot of cooking, I remember my roommate making a sweet potato gnocchi. It was one of her first times cooking, and we got really excited watching the gnocchi cook- they come to the top of the pot to tell you they are done. It’s pretty cute.
We had some potatoes I’d been meaning to use, and decided to use them for gnocchi instead of the old regular ways. It was a nice change from the pasta and rice we eat so often.
You have the option to press a fork into each gnocchi to give it ridges- I just didn’t have time to do that on the day that I cooked these. I actually kind of liked them better as fat little pillows!