• Home
• Me & Food
• Recipes
• Blogroll!

RSS

Archive for the ‘Blog Fun’ Category

Catch-up

Since it has been almost a month since I posted (yikes), here is a quick catch up as November gets ready to come to a close….

We tried a thick crust, chewy pizza dough recipe that turned out to be pretty tasty. Topped with a basic tomato sauce, Salumi pepperoni and a blend of mozzarella and parmesan cheese. I have half a crust left in the freezer, so that might be making a repeat appearance in the next couple weeks.

 

We also used an Alton Brown recipe for chili and made it work with ground beef and beans rather than cubed beef.  The best part of the chili was the base (pictured above) that starts with lots of fresh peppers and chilies and gets pureed before the meat and beans go back in.  The spice in the final dish had a sweet freshness to it that was so addicting we didn’t even freeze any leftovers.

I had a birthday! Woo! There were presents from Matt and Santana. Somehow, Santana’s wrapping job AND handwriting seem more advanced than Matt’s….hmmm?  Also, they both chose to use my Christmas wrapping paper instead of the birthday wrapping paper.  Fun!

For my birthday (and for the heck of it), we took a road trip to La Conner…a small town north of us about an hour or so.  We did a little shopping (lots of artsy and antique-y shops) and just enjoyed spending the day together away from the chores and errands at home.  We followed it up with a tasty, semi-fancy dinner at a wine bar near home. 

Of course, the big excitement of November is full of food as the holiday season kicks into full gear.  We paired up with a couple friends to make lots and lots of food.  There are probably enough leftovers to last all of us at least a week.  My main assignment for the dinner was the turkey:

The recipe was from the most recent issue of Cook’s Illustrated.  A butterflied, glazed turkey with an Apple Maple glaze.  So so crispy and moist.  The sweetness of the glaze gave a nice twist to the resulting gravy and went well with everything else we had to eat.  Cook’s Illustrated’s recipes are consistently wonderful, so I also used their bread stuffing recipe.  I missed my usual cornbread stuffing, but this was delicious!  I love Thanksgiving! 

And now that Thanksgiving is over, we’re moving right along…the menorah is out and ready for Hanukah and the Christmas tree is up and decorated! We need a tree skirt apparently, but that is on our list for the next batch of errands.  Excitement!

 

Santana is also getting ready for the holidays.  It makes me miss my family in NY a lot, but I’m excited to spend our first married holiday season relaxing with Matt and Santana and not stressing about travel and plans and weather and all of that mess. 

We also embarked on a new food experiment this month, but I’ll save that for a later blog (that will hopefully happen in less than a month). Stay tuned!

Lots of Yum

So we are still around…I know I have been way off schedule with this blog, but there has been a lot going on and I have been putting way too much energy into watching football lately (how did that happen!?).  

Anyway, we’ve had lots of delicious things going on.  I’ve got a few recipes and more detailed things to post, but for now, here’s a breakdown of some really wonderful things we’ve been eating.

Root Vegetable Chowder, thanks to Emeril (with lots of additional veggies tossed in)

Cheddar Garlic Chive Scones topped with pan-fried ham and sunny side up eggs for breakfast:

Cuban-inspired panini: ham, turkey, thin-sliced pickles, onion, tomato mustard—all on garlic bread.

Chili Mac Casserole, made with ground turkey and topped with a corn tortilla chip crust (plus cheese, sour cream and salsa, obviously).

Roast chicken with kale pesto rubbed under the skin, with green beans and potatoes and a Caesar salad.

  Amazing breakfast scramble with bacon, spinach, potatoes and onions….plus Beecher’s flagship cheddar. This was our treat breakfast for the week and was so so spectacular.

Spinach, onion and garlic english muffin pizzas with italian and feta cheeses. Plus a side of broccoli.

And I’m still celebrating this amazing Christmas present from Matt:

Love <3

Back to Basics

I’m currently blogging from the lovely Red Roof Inn just outside of Charlotte’s airport.  We spent the long weekend in NC with my aunt, grandma, brother and his girlfriend.  Extremely relaxing and just what I needed.  We did absolutely nothing…sat around, watched tv, made fun of each other, and ate lots of grandma’s delicious food.  Love it.  We’ve been spending lots of time watching the US Open….Matt is a huge tennis fan, and I am catching on. 🙂

Santana spent the weekend at the PetSmart PetsHotel….I felt like a mom dropping my kid off at school for the first time.  It was rough.  I called to check on her once this weekend, and the guy I talked to said she has been having a great time, playing with other dogs, and really enjoying the extra vanilla ice cream treat we paid for.  I can’t wait to see her!

Anyway, before we left, there wasn’t much to blog about food-wise, since we spent the week using up the stuff in our fridge.  Not only did we pull out some of the leftover frozen chili (mostly so that I could make cornbread and make another strata!), we also used a bunch of our fruits and veggies from the CSA in really easy, hearty and satisfying dishes that just got tossed in the oven to bake.  It was nice having things that were so quick and simple.  I love being able to just add a little oil and seasoning (or sugar and cinnamon in the case of fruit), throw the pan in the oven and have a tasty dish that brings out the best qualities of the produce.

Here are a couple pictures of our roast vegetables (pre-roasting and finished product).  We always love these, and I think in the winter we’ll do it a lot more.  It’s hard to justify heating up the apartment with the oven mid-summer.  This batch had freshly dug red potatoes, beautiful striped beets (they lost their stripes while they roasted!), local carrots and a couple green bell peppers.   Tossed with some olive oil, smashed garlic, salt and pepper.  We served it with some butter lettuce dressed with a bit of parmesan herb dressing.  We had some salmon burgers from the store we planned to add on top, but they were not tasty at all, so we just omitted.  It was still delicious and I had the leftover veggies the next day for lunch!

I love the way the veggies get crisp along the edges and all of their sweetness comes pouring out with a little bit of coaxing.  

The second was a fruit crisp.  We got a ton of blueberries in our box (and had some leftover from when Matt’s mom and aunt were in town), so we grabbed some raspberries and peaches from the store.  Tossed with a little sugar, cornstarch, and a couple other things. The mix filled a huge baking dish.

These colors are amazing together.  I didn’t manage to get a picture of the finished crisp…we were too hungry…but it got topped with a streusel-type topping and baked away.  Gooey and warm and perfect for topping some vanilla ice cream.  My coworkers got the leftovers of this one.

A week of delicious reminders that sometimes it just takes a tiny bit of prep to create some wonderful flavors from produce. 

We get home tomorrow afternoon and then head out Thursday morning for a long drive down to Berkeley for a wedding.  Another week with very little cooking.  We’ll see what comes the following week and then I’m on the road for the last week of September and most of October/November as well.  Maybe Matt will have to guest post with all the fun things he is eating while I’m travelling for work. 🙂

A Wonderful New Blog (and Giveaway!)

For any of you who love any of the following things:

1. Books/reading
2. Hilarious up-and-coming writers
3. Young Adult literature
4. Shenanigans
5. Free stuff!

One of my good friends, Corey, has started a site called Twin Pigeon.  I lived with Corey in my freshman year of Undergrad in KY and we spent a lot of time goofing around, eating wonderful college food and talking about music/books/movies.  Corey is hilarious…there is really no other way to describe her in a nutshell.  I am always thrilled when I see an email pop up in my inbox from her because it is full of goodness.  She got me hooked on the Twilight series, and I’m not sure if I should thank or curse her for that.  It’s too late now though, so we just spend a lot of time making stupid jokes about how many times the word “chagrin” is used in the series. 

In case you missed the subtle hints above, Corey is big into Young Adult fiction.  I am not as well-versed as she is, but I love it! For me, between semesters in an English BA (followed by more semesters in an English MA) program, something like Twilight is just what I needed.  YA novels tend to suck you in like no other (except maybe Picoult?) and get you to love characters who have a good chance of being ridiculously annoying and will probably make horrible decisions repeatedly throughout the book.  It’s awesome.

Another wonderful thing to know about Corey:  she had a KICKASS wedding…I was a super-helpful bridesmaid, dressed all in red.  We marched up the aisles of the KY theater for a dark and wonderfully romantic ceremony on the stage with a delicious reception full of movie-themed goodies all around.  Yet another reason she is great.  Does this make you want to visit her new blog???

ANYWAY, Twin Pigeon is currently mostly about reviewing YA books…it’s just getting started, so send her some love/suggestions/harsh criticism/knee-slapping jokes about vampires/whatever.  BUT to start things off on a blogger-friendly note, Corey is giving away a book!  A FREE BOOK! This one is a brand new, hardback, just released, fresh off the presses, exciting work of literary wonderment. You all know how contests work, so click your way over and enter Corey’s contest and explore her quickly growing site 🙂

PS.
Corey, WOOO!

Hybrid Falafel

How have I had no time to blog?? Things have not been particularly busy, but we’ve been doing a lot of running around and planning and even some relaxing! Plus, Santana has been a fussy fussy pup…not always wanting to eat her breakfast/dinner, sometimes giving us the pleasure of waking up to some hidden spots of vomit in the dining room and all around being a bit fussier than normal.  We have a vet appointment in a couple weeks and hopefully things get all fixed up (if there’s anything wrong to fix).  A quick recipe until I can catch up with some of my other back-logged meals!

Hybrid Falafel: the falafel of the future (said in a deep booming voice, of course)

I have made falafel at home a few different ways.  The first few times, we used a mix (on the left in the first picture below).  All you do is add a bit of water to the dry mix, let it sit for ten minutes, form into balls and fry.  It’s pretty tasty. The texture is not nearly as wonderful as freshly made falafel at some great Greek restaurant, but it was easy, fairly cheap, and the perfect amount for the two of us.  A success.

The second attempt was a baked falafel from scratch, using bulgur and chickpeas and lots of yummy spices that made a really tasty (and much healthier/fresher) version of falafel.  We used these for leftovers and even froze some for later.  I thought they were a tiny dry and wanted to work on the texture. 

This brought us to the hybrid falafel I concocted last week.  They turned out really well, and I’ll probably stick with this method from here on out, with a few adjustments in spices and mix-ins.

• 1 package dry falafel mix
• 3/4 can chickpeas, drained
• 4 small carrots (ours were super small, 1 large would do the trick), shredded
• spices and seasoning to taste (I used a little cumin, garlic powder and onion powder in my mix, but could have used some fresh chopped or grated onion instead to bump up the moisture)

1. Prepare falafel mix according to directions and let sit.
2. While it is soaking, mash chickpeas and add other ingredients.
3. Combine the two mixes into a really pretty, mushy mixture.
4. Bake!!! I think we went with 425 degrees, 10 minutes per side.

We turned these falafel into a salad with some really wonderful tomatoes, some fresh croutons made from a french baguette that was getting stale, some chopped spring onion and some toasty crisped chickpeas (tossed with some spice and baked in the toaster oven for a while).