Monday, May 17, 2010
King Arthur Flour
When I was at Dartmouth, King Arthur Flour was right across the river and I never even appreciated it. They make some awesome flour (definitely worth a few dollars more per bag) and have a great website. I have it on good authority that there are some excellent recipes on their website. Check it out!
Sunday, May 16, 2010
Fluffy pancakes
This weekend we had lovely weather in Seattle. On Saturday I got a whole flat of fresh strawberries and some plants for my herb/veggie garden (more on that later). On Sunday I wanted to make something delicious with the strawberries for breakfast, but I didn't have a ton of time. I ended up making orange-scented fluffy pancakes with cut strawberries and maple syrup and I would highly recommend it! It's easy and impressively delicious! Parm would always make these for breakfast for Kristen and I on weekends and they were always a treat.
The general recipe is:
For 1-2 people
2 eggs
1/2 c. flour
1/2 c. milk
3-4 Tbsp butter
For 2-3 people
3 eggs
3/4 c. flour
3/4 c. milk
3-4 Tbsp butter
1. Melt the butter in a glass pie pan set in the oven. When the butter has just about melted, swirl the butter to coat the bottom of the pan.
2. Whisk the eggs
3. Whisk in the flour and then the milk.
4. Whisk until smooth and a bit bubbly - 20-30 second. It helps to add a dash of salt if you're using unsalted butter. I also like to add the zest of one lemon or orange, or add a bit of spice.
5. Bake 15-20 minutes until puffed and edges are golden brown.
Optional - Top with sliced fruit, powdered sugar and/or maple syrup.
Enjoy!
The general recipe is:
For 1-2 people
2 eggs
1/2 c. flour
1/2 c. milk
3-4 Tbsp butter
For 2-3 people
3 eggs
3/4 c. flour
3/4 c. milk
3-4 Tbsp butter
1. Melt the butter in a glass pie pan set in the oven. When the butter has just about melted, swirl the butter to coat the bottom of the pan.
2. Whisk the eggs
3. Whisk in the flour and then the milk.
4. Whisk until smooth and a bit bubbly - 20-30 second. It helps to add a dash of salt if you're using unsalted butter. I also like to add the zest of one lemon or orange, or add a bit of spice.
5. Bake 15-20 minutes until puffed and edges are golden brown.
Optional - Top with sliced fruit, powdered sugar and/or maple syrup.
Enjoy!
Thursday, May 13, 2010
Oatmeal raisin cookies
When Parm and I were out in Montana this past September, one of the B&B's that we stayed at put these oatmeal raisin cookies on a little plate bedside our bed so that we could have a midnight snack. The next morning over breakfast I asked our host if I could pretty please have the secret recipe to those delicious cookies! She laughed and told me that it was just the recipe from the back of the Quaker Oats box. I recently made these again to have snacks at hand for Lauren and Terry's visit and the cookies were as good as I remembered. Highly recommend!
Mighty mighty enchiladas
This recipe probably makes 20-24 delicious and nutritious enchiladas.
Adjust recipe for number that you want to make.
Ingredients (amounts not exact):
Quinoa (about 2 cups dried - I used red quinoa from Trader Joe's)
Black beans (1 can)
Ground turkey (1 lb)
Sweet potatoes (2 medium-sized)
Chipotle peppers in adobo sauce (just a bit)
Tortillas (20-24 medium ones, a fun flavor)
Enchilada sauce (1 bottle)
Shredded cheddar (optional)
Prep:
Bake sweet potatoes (wrapped in foil - about 45 minutes at 400F)
Cook quinoa (follow the instructions on the box, remember to pre-rinse)
Cook ground turkey in skillet over medium heat
Chop chipotle pepper
Mix in a BIG bowl:
Mashed insides of sweet potatoes
Quinoa
Ground turkey (minus the juice)
Black beans (also minus the juice)
Salt
Pepper
Chipotle (as much as you want spicy)
Cumin (optional)
Assemble:
Filling goes into the tortillas
Rolled-up enchiladas go on a rimmed baking sheet
Enchilada sauce is poured over
Sprinkle cheese on top
Either bake or freeze.
If baking, you might need more enchilada sauce.
If freezing, it works to freeze on a big tray and then put in zip-lock bags once frozen.
These make a yummy, nutritious lunches that are easy to reheat.
Enjoy
Adjust recipe for number that you want to make.
Ingredients (amounts not exact):
Quinoa (about 2 cups dried - I used red quinoa from Trader Joe's)
Black beans (1 can)
Ground turkey (1 lb)
Sweet potatoes (2 medium-sized)
Chipotle peppers in adobo sauce (just a bit)
Tortillas (20-24 medium ones, a fun flavor)
Enchilada sauce (1 bottle)
Shredded cheddar (optional)
Prep:
Bake sweet potatoes (wrapped in foil - about 45 minutes at 400F)
Cook quinoa (follow the instructions on the box, remember to pre-rinse)
Cook ground turkey in skillet over medium heat
Chop chipotle pepper
Mix in a BIG bowl:
Mashed insides of sweet potatoes
Quinoa
Ground turkey (minus the juice)
Black beans (also minus the juice)
Salt
Pepper
Chipotle (as much as you want spicy)
Cumin (optional)
Assemble:
Filling goes into the tortillas
Rolled-up enchiladas go on a rimmed baking sheet
Enchilada sauce is poured over
Sprinkle cheese on top
Either bake or freeze.
If baking, you might need more enchilada sauce.
If freezing, it works to freeze on a big tray and then put in zip-lock bags once frozen.
These make a yummy, nutritious lunches that are easy to reheat.
Enjoy
Welcome!
Hi cousins!
So Lauren asked me for a recipe, and as I was getting ready to email her I realized that this was a primo opportunity to start up our blog! I threw this together very very quickly (over lunch!), but we can definitely work to improve it. I made this for us - so please post! (I'll figure out how to add author privileges for everyone this evening or weekend).
Love you!
E
So Lauren asked me for a recipe, and as I was getting ready to email her I realized that this was a primo opportunity to start up our blog! I threw this together very very quickly (over lunch!), but we can definitely work to improve it. I made this for us - so please post! (I'll figure out how to add author privileges for everyone this evening or weekend).
Love you!
E
Chili chipotle mac n' cheese
Ingredients:
1 lb. short pasta
4 Tbsp butter
5 Tbsp flour
Milk
2 cups shredded Cheddar cheese
Dijon mustard
Soy sauce
Chili powder
Chipotle in adobo sauce
1. Boil water and throw in the pasta - cook as directed
2. Melt butter over medium-low heat in large saucepan
3. Add flour and stir with a spatula for one minute - it'll bubble
4. Add about 1.5 cups of milk. Stir with spatula, whisk, reduce heat to med-low. Let it lowly simmer (about 5 minutes). Stir every now and then.
5. Add about 1 Tbsp of mustard (optional) and a swirl of soy sauce (also optional)
6. Add a good sprinkling of chili powder, about 1 chopped chipotle and some salt. Give it a taste and adjust spices accordingly. Remember that the cheese will add some saltiness too.
7. Once the sauce is the consistently of cream, reduce heat to low and add in the cheese (about 2 cups - you can do more or less). Stir it up.
8. By now the pasta should be cooked and drained. Now toss it into the pot. (It helps if you don't add it all at once). Give your creation a stir and allow to cook over med-low at least a minute or more if it's still too liquidy. (Remember that it'll thicken up a bit as it cools).
Enjoy!
Goes well with a Dos Equis or Corona, or other fun fresh drink.
When reheating, it helps to add a splash of milk
E
1 lb. short pasta
4 Tbsp butter
5 Tbsp flour
Milk
2 cups shredded Cheddar cheese
Dijon mustard
Soy sauce
Chili powder
Chipotle in adobo sauce
1. Boil water and throw in the pasta - cook as directed
2. Melt butter over medium-low heat in large saucepan
3. Add flour and stir with a spatula for one minute - it'll bubble
4. Add about 1.5 cups of milk. Stir with spatula, whisk, reduce heat to med-low. Let it lowly simmer (about 5 minutes). Stir every now and then.
5. Add about 1 Tbsp of mustard (optional) and a swirl of soy sauce (also optional)
6. Add a good sprinkling of chili powder, about 1 chopped chipotle and some salt. Give it a taste and adjust spices accordingly. Remember that the cheese will add some saltiness too.
7. Once the sauce is the consistently of cream, reduce heat to low and add in the cheese (about 2 cups - you can do more or less). Stir it up.
8. By now the pasta should be cooked and drained. Now toss it into the pot. (It helps if you don't add it all at once). Give your creation a stir and allow to cook over med-low at least a minute or more if it's still too liquidy. (Remember that it'll thicken up a bit as it cools).
Enjoy!
Goes well with a Dos Equis or Corona, or other fun fresh drink.
When reheating, it helps to add a splash of milk
E
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