9.29.2009
9.12.2009
food gawker
Kevin found this website for me. Dangerous. There's too many good pics of food on there...
Agua Fresca
We got a ton of leftover watermelon from a work function. We're not really big fans of watermelon, so I wasn't sure what to do with it. I remembered a recipe for Agua Fresca, so decided to try it.
I loosely followed this recipe & this one. It was pretty good. I liked it much better w/o club soda.
Next up I'll try the cantaloupe agua fresca.
I loosely followed this recipe & this one. It was pretty good. I liked it much better w/o club soda.
Next up I'll try the cantaloupe agua fresca.
bounty
I went to a local farm, Carver Farms, last Friday to pick some goods. I'd been there earlier in the summer for strawberries, and they had corn and beans, which were the main things I wanted.
However, after looking at their website, I had a few more items to at least check out once I was there. It was a beautiful afternoon, not too hot. I started with corn. But I found tomatoes & peppers along the way to the beans. So I stopped and picked some. Then I got the beans. And I found onions, so I picked a few. Then wait, there were sweet peppers, and MONSTER size cabbage, and strawberries, and another kind of corn, and and and...
It was about 3 minutes to closing time and I decided I should go. As I kept hauling produce out of my car, I realized maybe I'd gotten too much. Too much to eat and too much money-wise.
Here's what I got:
20 ears of corn
2 pints of strawberries (even better than the ones in June!)
1 purple cabbage, average size (I seriously had to look for one that was smallish)
1 green cabbage, average size (again, the cabbage was larger than my head!)
2 red peppers
a handful of basil
5 red onions
3 large yellow sweet onions
3 large zucchini
5 small/average size zucchini
an ice cream pail overflowing with beans
5 poblano chiles
7 medium size tomatoes
4 stems of beautiful gladiolus
and the best part - it cost only $22.42! Twas awesome!
I came home, pulled it all out, and showed Kevin my bounty. He was impressed.
However, after looking at their website, I had a few more items to at least check out once I was there. It was a beautiful afternoon, not too hot. I started with corn. But I found tomatoes & peppers along the way to the beans. So I stopped and picked some. Then I got the beans. And I found onions, so I picked a few. Then wait, there were sweet peppers, and MONSTER size cabbage, and strawberries, and another kind of corn, and and and...
It was about 3 minutes to closing time and I decided I should go. As I kept hauling produce out of my car, I realized maybe I'd gotten too much. Too much to eat and too much money-wise.
Here's what I got:
20 ears of corn
2 pints of strawberries (even better than the ones in June!)
1 purple cabbage, average size (I seriously had to look for one that was smallish)
1 green cabbage, average size (again, the cabbage was larger than my head!)
2 red peppers
a handful of basil
5 red onions
3 large yellow sweet onions
3 large zucchini
5 small/average size zucchini
an ice cream pail overflowing with beans
5 poblano chiles
7 medium size tomatoes
4 stems of beautiful gladiolus
and the best part - it cost only $22.42! Twas awesome!
I came home, pulled it all out, and showed Kevin my bounty. He was impressed.
9.05.2009
Summer smoothie
I bought a few too many cantaloupe lately, and needed to use them up. I started putting them in my morning smoothies. Made one today that was really yummy.
About 3 peaches, sliced, peeled if you like
About 3 cups diced cantaloupe
About 1 cup plain yogurt*
2 tsp cinnamon
2 TBSP sugar or honey, optional
Throw into blender and blend until smooth.
*I found Silk plain flavor soy yogurt, 32 oz, for $0.99 at the grocery store on the clearance aisle. Never had soy yogurt before. Maybe it's just because it's plain flavor, or maybe it's because it's close to it's sell by date, but it's pretty gross eaten by the spoonful! I bought it with smoothies in mind, so no big deal, and it doesn't affect the smoothie negatively. Anyone else have experience w/ soy yogurt?
About 3 peaches, sliced, peeled if you like
About 3 cups diced cantaloupe
About 1 cup plain yogurt*
2 tsp cinnamon
2 TBSP sugar or honey, optional
Throw into blender and blend until smooth.
*I found Silk plain flavor soy yogurt, 32 oz, for $0.99 at the grocery store on the clearance aisle. Never had soy yogurt before. Maybe it's just because it's plain flavor, or maybe it's because it's close to it's sell by date, but it's pretty gross eaten by the spoonful! I bought it with smoothies in mind, so no big deal, and it doesn't affect the smoothie negatively. Anyone else have experience w/ soy yogurt?
9.04.2009
Olive Cheese Bread
Definitely not healthy, but yummy on occasion. Found this recipe for Olive Cheese Bread on the Pioneer Woman website.
We've enjoyed it with soups, pastas, on it's own... Pretty much can't go wrong with it.
We've enjoyed it with soups, pastas, on it's own... Pretty much can't go wrong with it.
7.05.2009
Veggie burgers
I had collected way too many magazines, and had not read through them all. As I was sorting them the other day, I came upon a Martha Stewart Living from last July. I can't just sort the magazines, but have to browse them too (make sure I'm not missing something good!). I came upon a recipe for Veggie Burgers. These don't actually have a lot of veggies in them, and they don't have fake meat products either. Both were impressive to me, as I'm not really into chopping up a zillion veggies to make a burger, and I get tired of the fake meat recipes. I'm a cheapo, so don't buy the fake meat, plus, I don't really believe it's any better for me than real meat.
So, got the ingredients, and yum! They turned out fabulous. They take a little extra time, but definitely a keeper. Recipe says it makes six burgers, but I got 10 or so out of it. Depends on how thick you want them, and how large your buns are. Also, I would cut down on the salt next time. Seemed a little strong. And it says to fry them in oil. I just fried them on my electric griddle, and they didn't stick.
Veggie burgers
Serves 6
Ingredients
* 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
* 1 small zucchini
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 1/4 cup minced shallot (1 large shallot)
* 1/4 teaspoon red-pepper flakes
* 1/4 cup finely grated Parmesan cheese
* 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
* 2 teaspoons coarse salt
* Freshly ground pepper
* 1 large egg, lightly beaten
* 1 1/2 cups fresh whole-wheat breadcrumbs
* 6 whole-wheat buns, split
Directions
1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
2. Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Original recipe found here
So, got the ingredients, and yum! They turned out fabulous. They take a little extra time, but definitely a keeper. Recipe says it makes six burgers, but I got 10 or so out of it. Depends on how thick you want them, and how large your buns are. Also, I would cut down on the salt next time. Seemed a little strong. And it says to fry them in oil. I just fried them on my electric griddle, and they didn't stick.
Veggie burgers
Serves 6
Ingredients
* 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
* 1 small zucchini
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 1/4 cup minced shallot (1 large shallot)
* 1/4 teaspoon red-pepper flakes
* 1/4 cup finely grated Parmesan cheese
* 3/4 cup quinoa, cooked according to package directions (2 cups cooked)
* 2 teaspoons coarse salt
* Freshly ground pepper
* 1 large egg, lightly beaten
* 1 1/2 cups fresh whole-wheat breadcrumbs
* 6 whole-wheat buns, split
Directions
1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
2. Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Original recipe found here
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