tag:blogger.com,1999:blog-24320902856855381652024-03-13T03:03:33.290-07:00Girl and Her Spoona journal of culinary misadventuresDebhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-2432090285685538165.post-18318541440340650832010-08-18T14:28:00.000-07:002010-08-20T10:03:47.132-07:00Baby BreakI should just call this blog the blog of testing recipes from the Gourmet cookbook. Really, that is all I seem to do these days. I try to branch out to new recipes, but the ones in that cookbook are simple enough for this working mom and have always proven to be pretty tasty. I'll just have to make more effort to do a more daring recipe from another cookbook, magazine, or blog.<br /><br />Life has been busy, as you can only imagine. My little girl is growing up so fast and requires a lot of my time. I can't wait until she is old enough for us to cook together and enjoy what we cook. I'm already day dreaming of making cupcakes with her and teaching her all my favorite recipes.<br /><br />The cookies below were a special treat I made to enjoy during the small moments I have to myself. It was the perfect match to my cup of coffee and quiet time when Miss R is napping. I like having the small mini cookies instead of bigger ones because I can eat more than one and not feel guilty about it!<br /><br /><a title="Untitled by eleven eighteen, on Flickr" href="http://www.flickr.com/photos/kepola18/4905829698/"><img height="500" alt="" src="http://farm5.static.flickr.com/4141/4905829698_4f33f7fef9.jpg" width="375" /></a><br /><br /><strong><span style="color:#663366;">Tiny Chocolate Chip Cookies</span></strong><br /><span style="font-size:78%;">from The Gourmet Cookbook<br /></span><br />1 1/4 sticks unsalted and softened butter<br />2/3 cup packed brown sugar<br />3/4 tsp salt<br />1/2 tsp baking soda<br />1 large egg<br />1/2 tsp vanilla extract<br />1 cup all-purpose flour<br />1 1/4 cups semisweet chocolate chip<br /><br />Preheat oven to 400 degrees.<br /><br />Beat butter, sugar, salt and baking soda together in a bowl until fluffy. Beat in egg and vanilla. Add flour and mix at a low speed until just combined. Fold in chocolate chips.<br /><br />Drop a barely rounded 1/2 teaspoon of dough on to an ungreased baking sheet about 1 1/2 in. apart. Bake until golden brown, about 6-7 minutes. (NOTE: I only cooked it 5 minutes.)<br /><br />Place on rack to cool.Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-71402813989493225732010-06-22T06:08:00.000-07:002010-06-22T06:26:45.262-07:00Every Day PastaCan it be? Another cooking post so soon?<br /><div></div><br /><div>It is! I said I was going to try and be better about this whole thing and I am really attempting to be better. I always think that I should only post things that I made some sort of effort to make. However, who cares, right? Cooking ideas are cooking ideas, and since this blog is a record for me than I should put down easy ideas too.</div><br /><div>The other night I made the pasta below. I am happy to note that it wasn't entirely jar sauce pasta. I did cheat and use a store bought pesto. I would feel slightly bad about it, but I know I can make pesto from scratch and the store bought was so much easier with baby around. This pasta took me about 15 minutes to make and it was yummy and nutritious (packed with veggies!). It will be a keeper and most likely added to our dinner routine.</div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 500px; TEXT-ALIGN: center" alt="" src="http://farm2.static.flickr.com/1398/4721692485_f0ccef0717.jpg" border="0" /><br /><div></div><div><strong><span style="color:#663366;">Every Day Pesto Pasta</span></strong></div><br /><div></div><div>1/2 box of your favorite pasta (we love rigatoni in this house)</div><div>1/2 cup store bought pesto (or homemade if you have it)</div><div>1 zucchini, chopped into bite-size pieces</div><div>1 cup cherry tomatoes</div><div>1 1/2 cup fresh spinach</div><div>1 orange bell pepper, cut into bite-size pieces</div><div>3 oz mozzarella, cut into bite-size pieces</div><br /><div></div><div>Cook noodles according to box directions. While noodles are cooking, saute zucchini, bell pepper, and cherry tomatoes with about a tbsp of olive oil until cooked through (but still a bit crisp and tomatoes are slightly blistered). Shut off heat, then add in pesto and spinach. Toss until coated. Once noodles are finished, add and toss in with veggie mix. If the pesto is too thick, you can always add a touch of pasta water to thin out the sauce. Add in moz pieces at the very end and serve. </div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-62225945518670630722010-06-15T07:28:00.000-07:002010-06-17T05:37:12.035-07:00Whoa baby!So, I'm back (again). Yes, I know, I know...I've been a TERRIBLE blogger. There really hasn't been much food stuff to blog honestly. We've been eating boring stuff over and over again in this house. However, with our new little one, we're lucky to shovel down any food at all. Excuses aside, I'm going to try and start this cooking "business" all over again. No more tacos! No more frozen pizza! No more jar spaghetti sauce and noodles! HA! Just kidding! Those things will most likely stick around until this kid is in college, BUT I still want to be the mom who has some of the best food at her house. That means, I really need to get cooking again.<br /><br />What did I make to welcome myself back to the world of cooking and food? Blueberry coffee cake! After looking at my last post, it seems that blueberries have been a thing for me. I actually happened to have a ton of blueberries in the fridge this past week and needed a good way to eat through them. Also, ever since the pregnancy, I've somehow gained a sweet tooth that never existed before. The coffee cake came out <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sooooo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">goooood</span>! It was a perfect treat in the afternoon while Miss Ruby was taking her nap. The recipe is based from one in my wonderful Gourmet cookbook. I cut the white sugar used and added blueberries to the regular coffee cake recipe. I think other additions would be great too! Instead of blueberries, you can also add bananas, apples, pears, chocolate chips...all would be very tasty!<br /><br />Also, the pics are from my iPhone. I do have a better camera now, but taking and uploading from the phone is just too easy to pass up now.<br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 375px; TEXT-ALIGN: center" alt="" src="http://farm5.static.flickr.com/4046/4702799507_00c16887e4.jpg" border="0" /><br /><strong><span style="color:#663366;">Blueberry Coffee Cake</span></strong><br /><em><span style="font-size:78%;">adapted from The Gourmet Cookbook</span></em><br /><br />2 1/2 cups all purpose flour<br />1 cup packed dark brown sugar<br />1/4 cup granulated sugar<br />1/2 tsp salt<br />2 sticks butter (cold, unsalted), cut into cubes<br />1 tsp cinnamon<br />1 1/2 pecans, toasted and chopped<br />1 cup sour cream<br />1 large egg<br />1 large egg yolk<br />1 tsp vanilla extract<br />1 tsp baking soda<br /><p>Preheat oven to 350 degrees.</p><p>Mix together flour, 3/4 cup brown sugar, granulated sugar, and salt in a bowl. Blend in 1 1/2 sticks of butter with your fingers or with a pastry blender until the mixture looks like a course meal with small pieces of butter mixed through.</p><p>Transfer 3/4 of the mixture to another bowl and add cinnamon, remaining 1/2 stick of butter and remaining 1/4 cup brown sugar <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">until</span> crumbly. Add pecans and then refrigerate for 15 minutes. This is the topping.</p><p>In another bowl whisk together the wet ingredients- sour cream, egg, yolk, vanilla, baking soda. Add the remaining flour mixture until combined. Don't over stir! Batter will be sticky and stiff.</p><p>You can bake in a pan or in a muffin tin. Sprinkle the topping before baking. Bake until golden brown and center comes out clean. If doing muffins, bake about 20-30 minutes. If baking in a pan, it can take from 40-60 minutes depending on pan and your oven.</p><p>Cool for about 20 minutes before devouring!</p>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-69468843466775294852010-01-26T13:29:00.000-08:002010-01-26T14:06:58.235-08:00Preggers Blueberry MuffinsI'm back...sort of!<br /><div><div><br /><div><div><div><div><div>Sorry I've been away. I've got a bucket of excuses, including the baby I'm growing and just being busy from work, but I'll just say that I will try my best to update this more often. I had good intentions when I posted last, but trying to keep up with two blogs is getting more difficult. I can only imagine how hard it will be when our little one comes in May!</div><br /><div>Well, I really haven't been cooking much so there hasn't been much to post. Thus, when I got myself into the kitchen to make these muffins, I thought I should post it. I had a HUGE craving for blueberry muffins, and by luck I had a carton of blueberries in the refrigerator. This recipe was so easy and quick to make, and the muffins were VERY good!</div><br /><div>I have a few more recipes from the last few months that I will try and post soon. </div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 369px; CURSOR: hand; HEIGHT: 500px; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2764/4307707862_4c9389ddbe.jpg" border="0" /><br /><div><strong><span style="color:#663366;">Blueberry Muffins</span></strong></div><div><span style="font-size:78%;">from The Gourmet Cookbook</span></div><br /><div>Makes 12 muffins</div><br /><div>3/4 stick (6 tbsp) of unsalted butter</div><div>1/3 cup milk</div><div>1 large egg</div><div>1 large egg yolk</div><div>3/4 tsp vanilla extract</div><div>1 1/2 cups of all purpose flour</div><div>3/4 cup sugar</div><div>1 1/2 tsp baking powder</div><div>3/4 tsp salt</div><div>2 cups (12 oz.) blueberries</div><br /><div>For Topping:</div><br /><div></div><div>3 tbsp cold unsalted butter, cut into 1/2 in cubes</div><div>1/2 cup all purpose flour</div><div>3 1/3 tbsp sugar</div><br /><div>To make batter:<br /></div><div>Preheat oven 375 degrees.</div><br /><div>Melt butter in a small sauce pan over low heat. Then remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.</div><br /><div>In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separate</span> bowl, whisk together flour, sugar, baking powder, and salt. Add milk mixture and stir just until combined. Gently fold in blueberries. </div><br /><div>Divide batter into 12 muffin cups.</div><br /><div>Topping:</div><br /><div>Prior to baking, combine all topping ingredients in a bowl and rub together with fingertips until crumbly. Sprinkle evenly over batter in cups. </div><br /><div>Bake until golden and crisp and wooden pick <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">inserted</span> into center of muffin comes out clean- 18 to 20 minutes. Cool in pan on a rack for 15 minutes. </div></div></div></div></div></div></div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-5195282436902181132009-11-23T14:51:00.001-08:002009-11-23T15:18:37.384-08:00Changes are a-comin'!So, it's been <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SOOOOOOO</span> long since I've posted. It's been what...more than four months? I'm sorry dear <span class="blsp-spelling-error" id="SPELLING_ERROR_1">internet</span> for not posting (not that I have a long list of following fans) but there have been some changes in our little household. I'm about four months pregnant! Yes! Thus the lack of posting. With the first trimester blues, there hasn't been much cooking going on here. I was not only feeling sick most of the time, but extreme fatigue doesn't lend itself to much. We've been eating a lot of homemade pizza, jar sauce <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">spaghetti</span> (Newman's marinara is pretty good), and tacos. Very, very dull.<br /><br />While I was going through some old photos, I did find one recipe I never posted! My brother and his lovely girlfriend gave me a vegetarian cookbook last Christmas. It has an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">absolutely</span> delicious recipe for a very versatile peanut sauce. It is perfect for summer rolls or a quick dinner, which is what I used it for. At the time, I bought these beautiful <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Chinese</span> eggplants from the farmers market. What better way to use them but in peanut noodles!<br /><br />Hopefully this post will be start (again) of more to come!<br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture004.jpg" border="0" /></p><p><strong><span style="color:#663366;">Chinese Peanut Sauce<br /></span></strong><span style="font-size:78%;">directly from The New <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Moosewood</span> Cookbook</span></p><p>1/2 cup good peanut butter<br />1/2 cup hot water<br />2 tbs soy sauce<br />2 tbs sugar<br />3 medium cloves of garlic, minced<br />1 tsp cider vinegar<br />1 to 2 tbs minced fresh cilantro<br />cayenne to taste<br />salt to taste (if needed)</p><p>1) Place peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or a small whisk until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">uniformly</span> mixed. </p><p>2) Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let it come to room temperature before serving.</p><p>for <strong><span style="color:#663366;">Peanut Noodles</span></strong>:</p><p>Toss peanut sauce with buckwheat (<span class="blsp-spelling-error" id="SPELLING_ERROR_7">soba</span>) noodles and your favorite veggies. I used sauteed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Chinese</span> eggplant, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">edamame</span>, and roasted corn. It was very, very tasty!</p><p><br /></p>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-7567858682736114312009-07-20T05:58:00.001-07:002009-07-20T06:31:51.225-07:00Easy and Light for a Summer EveningLately, the hubby and I have been really trying to get life in order. We've been continuing to fix up the house, organize our "office" materials, exercise on a regular basis, and just get on a better routine. I think we've been pretty successful so far, but we still have a large amount to do. Unfortunately, there are just not enough weekends. I know you probably feel the same way.<br /><br />However, there is always time for a peach crisp! After the scone-baking, I decided to make something a tad easier. This is a great dessert for a summer evening. It was quick, simple, and delicious (especially with a scoop of brown sugar ice cream)! You can <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">probably</span> use the same recipe with any fruit. Also, who doesn't love a peach crisp in an apple dish?<br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture032-1.jpg" border="0" /><br /><strong><span style="color:#663366;">Summer Peach Crisp</span></strong><br /><br /><p>1 bag of organic frozen peaches (or fresh if you have them)...you need enough to put a layer and a half at the bottom of your medim-sized baking dish<br />4 tbs of cold butter, diced, some to butter the dish<br />1/4 cup whole wheat flour<br />1/4 cup old fashion oats<br />1/4 cup brown sugar<br />1 tbs cinnamon<br />pinch of salt<br />sprinkle of ginger and curry powder</p><p>Butter a medium-sized baking dish. Add about a layer and a half of frozen peaches, enough to not really see the bottom of the pan. In a separate dish, mix flour, oats, brown sugar, cinnamon, ginger, curry powder, and salt. Sprinkle all over the top of the peaches. Lastly, add and evenly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">distribute</span> the butter pieces to the top. Bake at 375 degrees for about 30-40 minutes, or until browned and bubbly. Serve warm with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">dollop</span> of ice cream.</p>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-55450799191099049022009-06-29T14:22:00.000-07:002009-06-29T14:42:22.925-07:00Mishaps in BakingSo, just when I thought I was on a roll with my baking skills I end up with a small baking mishap. It wasn't TERRIBLE...I mean it was still edible. It just wasn't what it was supposed to be. I know enough about cooking that I can usually fix what I think went wrong. However, when it comes to baking I'm seriously at a loss. I am purely at the mercy of the recipe I'm following.<br /><div></div><br /><div>For instance, I've made scones before. I actually made them a lot in Boston and they came out perfect and delicious. The last two batches I've made were barely tolerable. (Well, that's harsh...they were just not SCONES). The first batch I made a few months ago I threw out in frustration since the dough was completely useless. This most recent batch was better but they did not come out crumbly. They came out a little like spongy biscuits. Maybe it was the use of whole wheat flour? Maybe Florida humidity is no match for the scone? I haven't given up quite yet, though. I'll be trying again soon. First, I have to finish this batch.</div><br /><div></div><br /><div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture001.jpg" border="0" /></div><br /><p><strong><span style="color:#663366;">Basic Scones<br /></span></strong><span style="font-size:78%;">from Domino Magazine</span></p><p>1 lb all-purpose flour (I used whole wheat flour.)<br />1/2 tsp salt<br />1/4 to 1/2 cup unsalted butter<br />4-6 level tsp baking powder<br />1 1/4 cups of whole milk</p><p>Preheat the oven to 425 degrees. Sift the flour and salt into a bowl. Cut the butter into little pieces, and rub into the flour with the tips of your fingers as quickly as you can. Sift in baking powder; combine. Add milk and mix lightly into a spongy dough. Knead very lightly to make the dough smooth and roll out 1/2" to 3/4"thick. Cut scones and let it stand for 10 minutes. Brush with egg or milk before placing on to a greased baking sheet. Bake in the middle of the oven for about 10 minutes, then let cool.</p>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-34727624095989818862009-06-07T13:10:00.000-07:002009-06-07T13:41:05.050-07:00Comfort Food- PhoOne of my favorite comfort food dishes is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pho</span>- Vietnamese noodle soup. One of my best college friends is half Vietnamese and she introduced this soup to me. I crave this soup when I'm unhappy; I crave it when I'm sick; I crave it when I don't want to eat at all. It is amazing how this one dish can make me feel better inside and out. It is also perfect after you've eaten poorly for a weekend and just need something light and satisfying. I usually force A to go out for <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pho</span>, and he is kind enough always to indulge me. You see, he does not like <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brothy</span> soup. I know! Who doesn't like soup? But, that is probably a whole other entry in itself.<br /><br />After our anniversary trip to Amelia Island where we had AMAZING food (really, really amazing food like shrimp and grits and pulled pork pizza) my body just needed a moment to breathe. Instead of going to my favorite little Vietnamese restaurant, I decided to tackle this myself. I've been wanting to make <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pho</span> on my own, but it always seemed so difficult. However, if you do my cheat way, it actually was really easy. I used store bought veggie broth and used all the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pho</span> spices to give it that little something. Add a little veggie and poached chicken, and voila! Yummy, comforting <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pho</span>.<br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture020.jpg" border="0" /><br /><strong><span style="color:#663366;">Deb's <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pho</span> in a Pinch</span></strong><br /><br />For the broth:<br /><br />1 large box of organic veggie broth (no MSG!)<br />1 medium cinnamon stick<br />3 whole cloves<br />2 star <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">anise</span><br />1/4 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">coriander</span><br />1/4 tsp Chinese five spice<br />sprinkle of salt<br />1-1/2 inch chunk of ginger<br /><br />Bring broth to boil. Place cinnamon stick, cloves, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">anise</span> in a tea bag or tea ball and add to broth. (Or, you can do as I did and fish it all out later.) Add ginger, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">coriander</span>, and five spice. Let broth simmer on medium-low heat, covered, for about 30 minutes. Add salt to taste.<br /><br />For the soup:<br /><br />1 bag of medium-width rice noodles (cooked according to package directions)<br />2 poached chicken breast, pulled (<em>I poached the chicken in chicken broth with ginger and garlic. I also added the broth from the chicken to the broth above to not waste it.</em>)<br />Variety of veggies (shredded carrots, snow peas, mushrooms...anything is good)<br />Fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">shredded</span> basil and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">cilantro</span> to top it all off<br />Lime wedges<br /><br />Arrange the soup as follows: noodles, broth, chicken and veggies, basil and cilantro, and lime splashed on top.<br /><br />I like my <span class="blsp-spelling-error" id="SPELLING_ERROR_13">pho</span> with some <span class="blsp-spelling-error" id="SPELLING_ERROR_14">sriracha</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">hoisin</span> at the end to taste.Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-2518164167541104222009-05-26T06:02:00.000-07:002009-05-31T13:51:10.286-07:00A Little Bit of the SouthOur little household is still suffering from some boring eats. Don't get me wrong, we are still eating the stuff we love- tacos, pizza, veggie burgers- but not many new and exciting dishes. I will fully admit that now that I have time to cook, I have been a little lazy. Well, lazy is harsh. I've been <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">rejuvenating</span>.<br /><div></div><br /><div>A recently went on a work trip to New Orleans and came back raving about the wonderful food he had. I am a bit jealous since I've always wanted to visit just for the food alone. One of my favorite things about the South is the food. From the deep south to the low country, the food is delicious. A and I had a chance to visit Charleston last year and just fell in love with the area. Since our vacation has now been cut down to a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">workcation</span> (where we will stay home and fix our house), we have been playing with the idea of returning to Charleston for a weekend trip. </div><br /><div>This recipe started with the idea of making gumbo and developed into a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mish</span> mash. Think gumbo meets shrimp and grits (one of my all-time favorite southern dishes) meets Italy!We ended up with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">polenta</span> since we didn't have rice or grits, but it was perfect for the gumbo.<br /><br /></div><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/jambalaya.jpg" border="0" /><br /><div></div><div><span style="color:#663366;"><strong>New Orleans Style Gumbo with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Polenta</span></strong></span></div><br /><div></div><div>For gumbo:</div><div></div><div>3 link <span class="blsp-spelling-error" id="SPELLING_ERROR_5">andouille</span> sausage, cut into bit size pieces</div><div>1-1 1/2 cup of shrimp, peeled and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">deveined</span></div><div>1 rib celery, diced</div><div>1/2 medium size onion, diced</div><div>1 small green bell pepper, diced</div><div>2 cloves garlic</div><div>1 15 oz can diced tomatoes</div><div>1 tbsp tomato paste</div><div>1 1/2 tbsp flour</div><div>1-1 1/2 cup chicken broth</div><div>1/4 tsp thyme or herbs <span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Provence</span></div><div>1 1/2 tsp paprika</div><div>1/4 tsp red pepper </div><div>1 tbsp worcestershire sauce</div><div>2 tbsp olive oil</div><div>1 1/2 tbsp butter</div><div>salt and pepper to taste</div><br /><div></div><div>In a large, deep sauce pan, heat olive oil and butter over medium-high heat. Once butter is melted and a little bubbly add onion, bell pepper, and celery. Add a bit of salt and pepper since it's always better to salt and pepper as you go. Cook until softened. Put in a bowl and set aside. </div><br /><div></div><div>Add <span class="blsp-spelling-error" id="SPELLING_ERROR_10">andouille</span> sausage to the pan and cook through. The sausages I used were precooked, so I it didn't take very long. Once cooked through, add in the cooked veggies (that were set aside), garlic, and sprinkle in flour. Cook until garlic and flour are browned. Add in chicken broth and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">deglaze</span> the pan, scraping up all the bits from the bottom. Add can of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">tomatoes</span>, tomato paste, thyme, paprika, red pepper, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">worcestershire</span> sauce, and a bit more salt and pepper. </div><br /><div></div><div>Let it cook all together for about 20-30 minutes to let the flavors stew. Add the shrimp about 5-8 minutes before serving so shrimp isn't over cooked. Shrimp are ready once they are pink and curled.</div><br /><div></div><div>For the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">polenta</span>:</div><br /><div></div><div>Follow the instructions on the packaging. However, I make it like oatmeal by just adding a little at a time while stirring it continuously. For more flavor, use broth instead of water, and toward the end add heavy cream and a pad or two of butter. Rice and grits can always be substituted.</div><br /><div></div><div>Serve gumbo over <span class="blsp-spelling-error" id="SPELLING_ERROR_15">polenta</span> and enjoy!</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-62669535660951237132009-04-25T15:07:00.000-07:002009-04-25T15:35:29.706-07:00Monday Night PastaOkay, I have not kept up my end of the bargain and have not posted as much as I would like. I PROMISE to be better! Really!<br /><br />So, now that I've apologized, let me tell you about the make-shift pasta I made. It was so good! The pasta was inspired by trying to use up some leftover stuff in my fridge (how most pastas are inspired in my kitchen). I don't really have exact measurements but I took my best guess at what I thought it could be. However, there really is no way to mess this up and you can add whatever leftovers in the kitchen. The key ingredient was really the organic veggie broth.<br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture102.jpg" border="0" /><br /><br /><strong><span style="color:#663366;">Monday Night Pasta</span></strong><br /><br />2/3 box of rigatoni pasta<br />2 cloves chopped garlic<br />8-10 medium crimini mushrooms, chopped<br />1/4 cup sliced sun dried tomatoes<br />1/3 of an onion, chopped<br />1 cup of organic vegetable broth<br />olive oil<br />salt and pepper<br />small hand full of chopped basil<br />shredded Asiago cheese for the top<br /><br />Cook pasta according to box directions<br /><br />Saute onion in olive oil (enough to lightly coat pan). Once onion is softened, add mushrooms and garlic. Saute until onion is slightly caramelized, and garlic and mushrooms are browned. Deglaze the pan with vegetable broth, scrapping the bottom to get all the brown bits. Cook for about 5 minutes, until broth has become more condensed. Add sun dried tomatoes. Cook for another 2-3 minutes. Add in cooked pasta. Serve with a good helping of Asiago cheese and basil.Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-18865833038107636442009-03-21T08:22:00.000-07:002009-03-21T09:03:14.007-07:00Banana Bread MuffinsLately, I've been baking more than I've been cooking. I'm not sure why that is the case, but perhaps it is easier to make the effort to make treats instead of a meal. Either way, it has been wonderful making time to do the things I love. In the next few months we'll be making some changes around the house. A and I will finally be making the effort to do the renovations we've been putting off for so long. Once those renovations start happening, especially in the kitchen, A and I may have to use his little boy scout camping stove in order to make dinner. That will be interesting! We've done it before when the hurricanes knocked out our power. So we can survive!<br /><div></div><br /><div>Until then, we'll see what I can do in the kitchen. These muffins were based off a banana bread recipe I found in one of my cookbooks. I made some alterations, which is reflected in the recipe below. They came out moist and delicious! They are really good with a swipe of whipped cream cheese too.<br /><div></div><br /></div><div></div><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture050.jpg" border="0" /><br /><div></div><div><strong><span style="color:#663366;">Banana Bread Muffins with Dark Chocolate Chunks</span></strong></div><div><span style="font-size:78%;">Adapted from Gifts from the Kitchen , Parragon Books</span></div><br /><div>Makes 12 muffins.</div><br /><div>2 cups all-purpose flour</div><div>1 tsp baking powder</div><div>1/4 tsp baking soda</div><div>1/2 tsp salt</div><div>2 eggs</div><div>1/2 cup sugar</div><div>1/2 cup vegetable oil</div><div>1 tsp vanilla</div><div>3 bananas, mashed</div><div>1/4 cup vanilla yogurt mixed with 1/4 cup light sour cream</div><div>few shakes of cinnamon</div><div>couple handfuls of dark chocolate chunks</div><br /><div></div><div>Preheat oven to 35o degrees. </div><br /><div></div><div>Sift together flour, baking powder, baking soda, and salt. Put aside</div><br /><div></div><div>Cream eggs and sugar together with an electric mixer. Add oil and vanilla, and mix well by hand. Mix in mashed bananas and cinnamon.</div><br /><div></div><div>Add flour to wet ingredients, but alternate with adding the yogurt mixture. Finally, mix in the chocolate chunks. </div><br /><div></div><div>Fill baking cups about 2/3 of the way. Bake for approximately 30 minutes until a toothpick comes out clean.</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-69352540665575525502009-03-10T05:51:00.000-07:002009-03-10T06:19:06.868-07:00Better than Starbucks<a href="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture045.jpg"></a>When I worked at Starbucks in graduate school, they sold these amazing molasses cookies. They were soft and chewy with a slightly spicy bite. They were such a treat! I've been craving these cookies and discovered that there isn't one Starbucks in our area that sells them. Did that stop the cravings? Of course not! Instead, I put on my baker's hat and decided to make some of my own molasses cookies. To my surprise (since baking is not one of the skills I have perfected yet) they came out delicious! They tasted just like the ones I love at Starbucks, but even better since I made them. These will definitely go in my cookie files!<br /><br /><br /><p align="center"><a href="http://s157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/?action=view&current=Picture045.jpg" target="_blank"><img alt="Photobucket" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture045.jpg" border="0" /></a></p><strong><span style="color:#663366;">Molasses Cookies</span></strong><br /><span style="font-size:78%;">recipe directly from kattitudes.com</span><br /><div><br /><div>2 cups flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />3/4 cup sugar<br />1/2 cup unsalted butter, softened<br />1/2 cup molasses<br />1 large egg, lightly beaten<br />1 tablespoon grated fresh ginger root<br /><br />Sift flour, baking soda, salt, cinnamon, and ground ginger together on a sheet of waxed paper and set aside.<br /><br />In a large mixing bowl, cream together 1/2 cup of the sugar and the butter until light and fluffy. Add molasses, egg and ginger root and beat until light. Gradually add the flour, stirring until well blended. Cover dough and chill for at least one hour or overnight.<br /><br />Preheat over to 350 degrees F.<br /><br />Form dough into one inch balls, rolling them between the palms until smooth and round. Spread remaining 1/4 cup sugar on waxed paper and roll each ball of dough in sugar. Place dough balls two inches apart on greased baking sheets.<br /><br />Bake in the center of hot oven until tops are rounded and crinkled and the cookies are just beginning to color, about 12 to 14 minutes.<br />Remove from oven and transfer to wire racks to cool. Store in tightly covered container.</div></div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com3tag:blogger.com,1999:blog-2432090285685538165.post-46817441405952440462009-02-23T17:29:00.000-08:002009-02-23T18:00:15.043-08:00Veggies and a Whole New YearThat's right...I'm FINALLY back! I took a hiatus from cooking real food for awhile and how I've missed it. My life has been so busy that most of the food at our house revolves around frozen pizza, black bean tacos, and soup. It's been boring and definitely not worthy of blogging. <div><div><br /><div>Well, now I'm back and it's a whole new year with a whole new food outlook. One of my New Year's resolutions is to be a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pesco</span>-vegetarian again. So far, I have had to break it twice. Otherwise, I've been very good at sticking to it. In all reality, it hasn't been too hard to keep because we don't eat much meat in this house. A gets a steak every so often when he's out at a restaurant, but for the most part he has been a good sport about the whole thing. </div><br /><div>Anyway, back to the blog. Yes, I am going to try and cook at least one interesting thing each week to post every Monday (at least). I'm going to start with this recipe I found at 101cookbooks.com. The curry ended up coming out pretty good. There are a few things I would change. I would add some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Thai</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chilies</span> to give it some heat. I would also change the whole coconut milk to a lighter version since the curry was a little rich. Add a touch more salt, and I think it's a tasty meal!</div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/CashewCurry-1.jpg" border="0" /><br /><div><span style="color:#663366;">Cashew Curry</span></div><div><span style="font-size:85%;">from 101cookbooks.com</span></div><br /><div>1 cup whole coconut milk</div><div>1-2 tbsp curry powder</div><div>1/2 tsp fine grain sea salt</div><div>1/2 large red onion, chopped</div><div>1 medium garlic clove, chopped</div><div>1/3 cup water</div><div>4 ounces of tofu, in small cubes</div><div>1 cup green beans, in 1 in. segments</div><div>1 1/2 cup cauliflower, in tiny florets</div><div>1/3 cup roasted, salted cashews</div><div>handful of cilantro </div><br /><div>1) Bring half of coconut milk to simmer in a large pot over medium-high heat.</div><div>2) Whisk curry powder and salt, working out all clumps.</div><div>3) Stir in onion and garlic, cook for a minute. </div><div>4) Stir in remaining coconut milk and water, then add tofu.</div><div>5)Cool down liquid a little before adding green beans and cauliflower. Cover and simmer until veggies are tender with a slight bite.</div><div>6) Remove pot from heat and stir in cashews.</div><div>7) Serve with a garnish of cilantro.</div></div></div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com2tag:blogger.com,1999:blog-2432090285685538165.post-68875386543981559022008-12-14T06:21:00.000-08:002008-12-14T06:23:07.902-08:00Be Back Soon!I'm trying to get life a bit more organized. I'll be back in January 2009!<br /><br />Happy Holidays and cheers to a bright and exciting new year!Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com2tag:blogger.com,1999:blog-2432090285685538165.post-14091910637022007232008-11-09T06:50:00.000-08:002008-11-09T07:38:50.518-08:00Hello NovemberIt's November! Turkey month!<br /><br /><div><div><div>I'm slowly starting to plan our Thanksgiving meal. It's my favorite meal to plan since I am proud to say that A and I do one of the best turkeys around. The past two years we've done a turkey with citrus and herbes de provence. This year I want to do something different, but I haven't found the perfect recipe yet.</div><div> </div><div>It's also pumpkin time! I'm learning to really like pumpkin. For awhile, it was not high on my list nor would I go out of my way to make anything with pumpkin. However, lately I've actually craved those pumpkin pie flavors of cinnamon, clove, nutmeg. I found this recipe in my October edition of Gourmet magazine. It was a good bread...quite tasty and crumbly. It was excellent for a snack with a swipe of real butter and a drizzle of honey. I kept to the recipe for the most part, except I added a lot less sugar. I didn't want a really sweet bread, but I'm sure it would be just as delicious with all the sugar. Also, I know the recipe said PUMPKIN bread, but there wasn't pumpkin puree at Whole Foods. So, instead I used sweet potato puree, which was very yummy. It wasn't a loaf cake and really was more like a bread, so don't expect a moist Starbucks-like pumpkin pound cake. However, that sounds good too and I may look for that recipe next!</div><br /><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 374px; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3164/3015248763_90e548062b.jpg" border="0" /> <div></div><br /><div><strong><span style="color:#663366;">Pumpkin Walnut Bread</span></strong> (or Sweet Potato Walnut Bread for me)</div><div><span style="font-size:78%;">From Gourmet Magazine, taken from The Art and Soul of Baking by Cindy Mushet</span></div><div></div><div></div><br /><div>2 cups unbleached all-purpose flour</div><div>3/4 tsp baking soda</div><div>1/2 tsp ground cinnamon</div><div>1/4 tsp allspice</div><div>1/4 tsp ground cloves</div><div>1/4 tsp ground ginger</div><div>1/4 tsp salt</div><div>2 large eggs, at room temperature</div><div>1/3 cup water</div><div>1 1/2 cups sugar (I used only 1/2 cup)</div><div>1 cup canned pumpkin puree (I substituted sweet potato puree since there was not pumpkin at my store)</div><div>1/2 cup vegetable oil</div><div>1 tsp vanilla extract</div><div>1 cup chopped and toasted walnuts</div><div></div><br /><div>1. Preheat oven to 350 degrees and position oven rack in the center. Lightly coat a 9 by 5 inch loaf pan with melted butter and line the bottom with parchment paper. </div><div></div><br /><div>2. In a large bowl, whisk together flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until blended. In a separate medium bowl, whisk together eggs and water. Add sugar and blend well. Add pumpkin puree, vegetable oil, and vanilla extract. Blend well.</div><div></div><br /><div>3. Add pumpkin mixture to dry mixture and whisk until blended smooth. Add the walnuts and stir until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.</div><div></div><br /><div>4. Bake for 55 to 65 minutes, until bread is firm <span style="color:#000000;">to </span>the touch and the toothpick inserted comes out clean. Transfer to a rack and cool completely. </div><div></div><div></div><br /><div>Can be stored up to 2 days at room temp or up to 4 days in the refrigerator.</div></div></div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-88689692690250602212008-10-19T06:38:00.000-07:002008-10-19T07:01:11.379-07:00An Old Favorite- ReinventedTo keep food life interesting (and easy), I take dishes I usually make and see how I can throw in new ingredients to change them up a bit. I think everyone who likes to cook does this, especially when trying to clean out the pantry or refrigerator. It's also great when you are in a cooking rut, which I've been in for a few months.<br /><div></div><br /><div>We love turkey burgers! Our usual accompaniment to burgers are baked sweet potato fries. This time, I decided to change it up and make a potato salad. I've made a creamy potato salad before, but the past few times I've actually made one with a mustard vinaigrette. It's not only lighter, but more flavorful as well. It's good cold, but I think it's better slightly warm.</div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3137/2953910059_efa19a454a.jpg" border="0" /><br /><div></div><br /><div></div><div><strong><span style="color:#663366;">Tri-colored Mustard Potato Salad</span></strong></div><br /><div></div><div>1 small bag of tri-colored baby potatoes (I didn't get the weight off the bag, unfortunately, but it's a small bag that looks like it serves 4)</div><div>1 small onion, diced</div><div>2 tbsp stone ground Dijon mustard</div><div>4 tbsp of extra virgin olive oil (more if you need)</div><div>1 tsp honey</div><div>juice from half a lemon (more if you like it lemony)</div><div>couple pinches of salt and pepper</div><div>small handful of basil, chopped.</div><br /><div></div><div>Cut potatoes in half and boil (starting them in cold water) until fork tender. Drain and set aside. For the vinaigrette, whisk together mustard, olive oil, lemon juice, honey, salt, and pepper until blended. Mix potatoes (while still slightly warm), onion, vinaigrette, and basil together and serve.</div><br /><div></div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com2tag:blogger.com,1999:blog-2432090285685538165.post-86533969311552475082008-10-07T06:38:00.000-07:002008-10-07T08:27:03.868-07:00Bringing Fall to FloridaIt's officially October and the start of fall. Since we live in Florida, you would never know since the weather is still warm...maybe a touch cooler in the evening. I long for an actual fall where the leaves change and the weather starts to turn into sweater weather. Its one of my favorite times of year!<br /><div></div><br /><div>Another great thing about fall is the fall food...like Thanksgiving. Yum! But, I also like big and hearty bowls of comfort food in the form of soups and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chili</span>. Lately, the hubby and I have such busy schedules that these dishes are great time savers! I can make a big batch that will last us for days!<br /><br />I found this chili recipe on an ad for <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kerrygold</span> cheddar (a really tasty Irish cheddar). I made a few additions to it, but as a whole it was a great recipe! I loved the diced green <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chiles</span> in it, which made it just spicy enough. </div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/Picture014.jpg" border="0" /><br /><div><strong><span style="color:#663366;">White Chicken Chili</span></strong></div><div><strong><span style="font-size:78%;">from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kerrygold</span> Cheddar advertisement, with minor additions from me</span></strong></div><br /><div></div><div>1 tsp olive oil</div><div>1 medium onion, chopped</div><div>1 medium yellow or red bell pepper, chopped</div><div>1 small jalapeno, minced</div><div>1 1/2 tsp cumin</div><div>1 tsp chili powder</div><div>1 pinch poultry seasoning</div><div>1 (15 oz) can cream-style corn</div><div>1 (7 oz) can mild green <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chiles</span>, diced and not <span class="blsp-spelling-error" id="SPELLING_ERROR_5">drained</span></div><div>2 cups whole milk</div><div>1 (15 oz) can white beans (navy or <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cannellini</span>), drained</div><div>2 cups shredded chicken</div><div>salt and pepper to taste<br />shredded cheddar and sour cream to top</div><br /><div>In a large skillet or pot over high heat, add olive oil, onion, pepper, and jalapeno. Cook until softened. Add cumin, chili powder, poultry seasoning, corn, green <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chiles</span>, milk, and beans. Bring to a boil then reduce heat, cover, and simmer for about 10-15 minutes. Add chicken, salt and pepper to taste. Serve with shredded cheddar and sour cream. </div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-55592234337784924422008-09-08T16:50:00.000-07:002008-10-11T06:23:14.496-07:00First Homemade PicklesMy first attempt at homemade refrigerator dill pickles was fantastic. They were INCREDIBLY easy! They even tasted better than the ones I buy at the store. I love pickles on burgers, on sandwiches, or just for snacking. That vinegar and salty bite is just perfect for any meal. I used the recipe below. However, I added some sugar just to balance out the vinegar. Next time, I think I will actually use less vinegar, add a little more spice (peppercorns), and a tad bit more sugar.<br /><div></div><br /><div>I can't remember where I got the recipe...but it's not mine and, if I find it again, I'll definitely post the source. </div><div><br /></div><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/006-Copy2.jpg" border="0" /><br /><div></div><div><strong><span style="color:#663366;">Refrigerator Dill Pickles</span></strong></div><br /><div></div><div>1 1/2 lb pickling <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cucumbers</span><br />3 tbsp coarse salt, divided</div><div>1 1/4 cups white vinegar</div><div>3/4 cup water</div><div>1 package fresh baby dill (2/3 ounce or so)</div><div>6 cloves garlic, minced</div><br /><div></div><div>1. Wash cucumbers and cut off ends. Cut lengthwise or into halves. Put cucumbers in a colander and sprinkle them with 1 1/2 tbsp of salt. Toss well Let it in sink or bowl for about 2 hours. Rinse cucumbers well and set aside.</div><br /><div></div><div>2. In a small pot, combine water and vinegar. Bring to a boil over medium heat. Stir in remaining salt (and sugar). Remove from heat and let it cool about five minutes.</div><br /><div></div><div>3. In a 1-qt jar with a tight fitting lid, put dill and garlic. Add cucumbers. Pour vinegar mixture over top. Add more water, if necessary to fill jar. Cover with lid. Allow to pickle in refrigerator for at least 3 days before eating. Pickles will keep for about 3 weeks.</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com4tag:blogger.com,1999:blog-2432090285685538165.post-44680078198421606962008-09-02T05:40:00.000-07:002008-09-02T05:59:31.057-07:00And It Continues...The lack of creativity and motivation is still hovering over my kitchen, drinking tea and eating biscuits. This weekend- a long three-day weekend, in fact- I did find a wee bit of energy to look through some cookbooks and old recipes hoping that I could find something tasty to make. After searching through magazines, books, papers, I decided that I can't force myself to find something motivating. It really has to find me. I feel like I'm getting there. I did pull myself off the couch to make some homemade refrigerator dill pickles, which were very delicious. That post will come in the next few days.<br /><div></div><br /><div>For now, I give you another household favorite since it's quick and flavorful. <div></div><div></div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/005-Copy3.jpg" border="0" /><br /></div><div></div><div><strong><span style="color:#663366;">Orzo with Roasted Asparagus and Tomatoes</span></strong></div><br /><div></div><div>1 small box of orzo</div><div>1 bunch of asparagus</div><div>2 cups grape tomatoes</div><div>1 lemon</div><div>olive oil</div><div>handful of chopped basil and Italian parsley</div><div>salt and pepper</div><br /><div></div><div>Place asparagus and tomatoes on a roasting pan. Drizzle them with a good amount of olive oil and some hearty pinches of salt and cracked pepper. Roast in a 400 degree oven for about 15-20 minutes (until the asparagus are soft and the tomatoes are blistered). While the asparagus and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tomatoes</span> are roasting, cook orzo according to package directions. Once the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">asparagus</span> are done, let them cool for about 5 minutes and then cut into bite size pieces. Toss orzo, asparagus bits, tomatoes, and leftover olive oil from the pan with the juice and zest of one lemon, chopped basil and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">parsley</span>. Add another drizzle of olive oil if it's too dry. Season with salt and pepper to taste, as well as some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese. This works great the next day for a pasta salad!</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-43497252915529995142008-08-28T06:32:00.000-07:002008-08-28T06:42:01.575-07:00Snack of Choice...for the Semi-LazyLazy, lazy, lazy days for me. I've been going through a cycle of kitchen burn-out...or stressed-out. Not really sure which one at the moment. I have not cooked anything decent in awhile. Lately, when I get home, my first thought is "what do we have in the house that I can just heat up in five minutes." So, my kitchen has seen it's share of frozen pizzas, canned soup, and black beans and rice. Really...nothing interesting at all.<br /><div></div><br /><div>In the spirit of all that is lazy in the kitchen, I give you a recipe (as if it was really needed) for quick pita chips to dip into your store bought hummus. LOL! </div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/014-Copy.jpg" border="0" /><br /><div><strong><span style="color:#663366;">Pita Chips (semi-homemade)</span></strong></div><br /><div></div><div>Leftover pita bread, cut into triangles</div><div>sea salt and pepper</div><div>olive oil</div><br /><div></div><div>Pre-heat your oven to 400 degrees. Place the pita triangles on a cookie sheet. Spray or drizzle on olive oil to both sides. Sprinkle with sea salt and pepper (or any other seasoning you'd like to add...paprika, cumin, adobo). Place in the oven for about 10-15 minutes so it gets toasty (but not burned!). Eat after it's cooled a bit with your favorite dip. Easy!</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com2tag:blogger.com,1999:blog-2432090285685538165.post-89399429471022033992008-08-20T05:01:00.000-07:002008-08-20T05:25:15.788-07:00Hurricane Day CupcakesI did get my half of a hurricane day, so that means I did get to make cupcakes. Hooray for hurricane day cupcakes! Fortunately, good old tropical storm Fay barely made an entrance for us. We just had some wind and rain. Our trees are still intact and we did not have to camp out with candles or a boy scout camping stove.<br /><br /><div></div><div>I saw this recipe for cupcakes on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nigella's</span> show this weekend. I have failed several times at making cupcakes from scratch. They always came out too dry and hard. This, on the other hand, is one of the best cake recipes I've used! The cupcakes were AMAZING! They were moist and slightly fluffy, but still dense enough that you could tell they weren't from a box. It yielded exactly twelve cupcakes, which is perfect because I didn't want to be eating cupcakes all week. It is just such a great and easy recipe to have.</div><br /><div>For the frosting, I didn't make her royal icing since I still get a little <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">weird</span> about using raw eggs. I'm sure eventually I'll get over it. Instead, I made a lemon white chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ganache </span>frosting. It was such a good match for the cupcakes!</div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/004-Copy3.jpg" border="0" /><br /><div></div><div><strong><span style="color:#663366;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nigella</span> Lawson's Cupcakes</span></strong></div><div><span style="font-size:78%;">from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">foodnetwork</span>.com</span></div><br /><div>You can find the recipe <a href="http://www.cnn.com/2008/US/08/19/bigfoot.hoax/index.html">here</a>.</div><br /><div>A few changes I made: I added one tbsp of almond extract instead of one of the tbsp of vanilla. I also added another tbsp (or two) of milk to thin the batter out a bit more.</div><br /><br /><div></div><div><strong><span style="color:#663366;">Lemon White Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ganache</span> Frosting</span></strong></div><br /><div>1 1/2 cup good quality white-chocolate chips or shavings</div><div>zest from one medium lemon</div><div>juice from 1/2 the lemon</div><div>2-3 tbsp milk</div><br /><div>Melt the chocolate chips using a double broiler (or a double broiler method). Once melted, whisk in the rest of the ingredients until smooth. You can add more or less milk depending on the consistency you want. Let it stand for about 10-15 minutes to thicken and cool before frosting cupcakes. </div><br /><div>I've done this method with dark chocolate chips and oranges too, and I've added lime instead of lemon to the above recipe. Both are great versions of the above frosting!</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com4tag:blogger.com,1999:blog-2432090285685538165.post-55247764031970988752008-08-18T05:05:00.000-07:002008-08-19T05:24:02.318-07:00Back for NowI actually did a bit of cooking this weekend...just a bit. My motivation is starting to come back and my mind is beginning to think about what new recipe I can try next. I have a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nigella</span> cupcake recipe sitting on my kitchen counter hoping for a hurricane day. We are possibly getting one tomorrow- an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">itty</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bitty</span> one that is small enough to be of no concern but big enough to hopefully close work. A and I have survived several larger category three storms since we've been here and lucked out. So, a category one hurricane is really just a holiday for us. Hey, we tend to be optimistic.<br /><br />On Friday, I finally had the urge to get myself into the kitchen. I decided to do something similar to this <a href="http://www.foodandwine.com/recipes/june-2008-linguine-with-clams-and-chorizo">pasta recipe</a>. I changed it up a bit, but it's still similar. It was very, very good. I wasn't sure how the canned clams would turn out, but it was really a great buy. If you don't like clams, this recipe would be tasty with shrimp too, or skip the seafood and just use an additional sausage.<br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/016-Copy2.jpg" border="0" /><br /><br /><span style="color:#663366;"><strong>Sausage and Clam Linguine</strong></span><br /><span style="font-size:78%;">adapted from Foodandwine.com<br /></span><br />1 package <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">linguine</span><br />1 small can of clams (in salt and water only, no preservatives or additives), drained but saving 2 tbsp<br />2 tbsp of the clam water from can<br />2 small spicy turkey sausages (spicy Italian, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chorizo</span>, or similar), uncased<br />1 small onion, diced<br />3-4 cloves of garlic, minced<br />1-1 1/2 cup good white wine<br />2 tbsp butter<br />1/2- 1 cup reserved cooked pasta water<br />juice from half a lemon<br />olive oil<br />dried basil<br />fresh parsley<br />salt and pepper<br />lemon wedges for serving<br /><br />Cook pasta according to package directions.<br /><br />In a large pan or skillet, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">uncase</span> the turkey sausage and brown until cooked thoroughly. You may need to had a drizzle of olive oil since turkey sausage tends to be very lean. Once cooked, remove the sausage from the pan. Add another drizzle of olive oil to brown onion and garlic (add the garlic once the onion is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">partly</span> cooked to avoid burning). After onion and garlic are browned and soft, add in the white wine, reserved clam water, some salt and pepper, and dried basil. Make sure you pick up the bits from the bottom of the pan. After cooking down the liquid for about 5-1o minutes , add in clams and butter. Simmer on low for another 5 minutes. Slowly add in reserved pasta water until you have a sauce-like consistency.Toss cooked pasta together with sauce, fresh lemon juice, and parsley. Drizzle a bit more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">olive</span> oil if needed. Serve with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">generous</span> sprinkling of shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Parmesan</span> or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Romano</span> and a lemon wedge.Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com1tag:blogger.com,1999:blog-2432090285685538165.post-9218334343834628662008-08-12T05:14:00.000-07:002008-08-12T05:23:48.524-07:00Busy as a BeeI've been so busy lately. Busy with what? I'm not exactly sure but I know there has been a lot of "stuff" going on, which means hardly any cooking to document. I did make some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">disastrous</span> ice cream cookie sandwiches that melted all over my freezer, along with a spicy eggplant stew that didn't have any flavor. I haven't quite figured out went wrong, but I have a list of suspects.<br /><br />Hopefully this week I'll get to cooking SOMETHING good!Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-6769154396528818522008-08-01T05:12:00.000-07:002008-08-01T05:37:09.372-07:00Garbanzo LoveI have fallen hard in love...with the wonderful and glorious chickpea! Beyond the relationship I have with hummus, I have now introduced the garbanzo to all sorts of new dishes. It's been great in salads, pastas, couscous- the possibilities are endless. I am a casual vegetarian (meaning I do eat white meat and seafood on occasion, when the mood strikes), so garbanzo beans are a nice addition to "beef" up a dish.<br /><div></div><br /><div>This recipe is absolutely a keeper! I love tapas and I have seen this stew on a few Spanish menus. It is easy to make and really could be eaten as a side dish, or as a main course with some crusty bread and cheese. </div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/spinachchickpeastew.jpg" border="0" /><br /><div><strong><span style="color:#663366;">Chickpea and Spinach Stew</span></strong></div><div><span style="font-size:78%;">from Foodandwine.com</span></div><br /><div></div><div>You can find the recipe <a href="http://www.foodandwine.com/recipes/chickpea-and-spinach-stew">here</a>.</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0tag:blogger.com,1999:blog-2432090285685538165.post-35011677037257539332008-07-23T05:20:00.000-07:002008-07-23T05:50:22.164-07:00Lazy with Asian FlairA and I have been more busy than lazy, really. I think we have had one weekend at home together in a few months. Between small trips and A's grad school, it's been non-stop moving around! I can't complain too much since I like having somewhere to go. However, it has made me that much more tired during the week, which means less cooking. I have been making a lot of quick and simple dinners that are also light for the summer heat. Since I don't indulge my Asian side too much, I try to experiment with the most basic of Asian ingredients. The recipe calls for toasted sesame seed oil and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kimchi</span>- both staples in the Korean household. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kimchi</span> can be an acquired taste if you're not used to it, but I've been eating it since I was a child. I love it! The tangy and spicy cabbage just adds a nice kick to an Asian dish, especially this very simple one.<br /><div></div><br /><div>This one has been a recent favorite go-to of mine since it takes no more than a handful of ingredients and ten minutes to prepare. It is my favorite form of comfort food- noodles, veggies, and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kimchi</span>. As usual, I pieced together several recipes so I can't take full credit for the dish. The picture is a bit sloppy due to hunger and my old clunker of a camera. </div><div><br /></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://i157.photobucket.com/albums/t64/kepola18/girl%20and%20her%20spoon/0012.jpg" border="0" /><br /><div></div><div><strong><span style="color:#663366;">Sesame Noodles</span></strong></div><br /><div></div><div><em>The measurements will vary on how much you make. I am going to base it on 1 serving, since I usually just make a small bowl for me.</em></div><br /><div></div><div>1 serving of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">udon</span> noodles (dried or fresh), the amount would be about 1 1/2 in. in diameter if dried</div><div>2 cups frozen Asian stir fry veggies (I like the one with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">edamame</span>.)</div><div>1 tbsp sesame seed oil</div><div>1 tbsp good soy sauce</div><div>1/2 cup chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_5">kimchi</span></div><br /><div></div><div>Cook <span class="blsp-spelling-error" id="SPELLING_ERROR_6">udon</span> noodles until chewy all the way through. At the same time, stir fry veggies with just a little olive oil and water to be sure they heat and cook. You don't want mushy, watery, or oily veggies. Once both are done, mix noodles, veggies, sesame seed oil, soy sauce, and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">kimchi</span> all together in a bowl. You can add as much soy sauce and sesame seed oil as you want if you need a stronger flavor. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">usually</span> like it pretty light. See! Easy and so very good!</div>Debhttp://www.blogger.com/profile/13574188524784658127noreply@blogger.com0