Thursday, July 22, 2010
Apple Butterscotch Tart
So, I know it's totally lame that my first post is just a link. But, seriously, the Apple Butterscotch Tart that Jody makes is one of my favorite more recently added holiday family traditions. It's become my favorite thing to make whenever I need to contribute a dessert for a gathering of any size or fanciness, because (1) it's easy to make, and (2) it's amazingly delicious and tends to get rave reviews (plus you can tell them it's something your family makes for holidays and don't have to admit it's from verybestbaking.com). The only catch is that you do need to own a tart pan, but I've found that my $15 investment in one (that I've so far only used for this recipe) has been more than worth it.
Wednesday, July 21, 2010
Peanuty-lime noodles
Every so often I get a craving for these peanuty-lime noodles for lunch. They're pretty easy to whip-up for the next day while making dinner, and it's pretty different from my usual lunch fare.
Make the noodles according to the directions on the package. I prefer making this recipe with asian noodles, but I've also made it with spaghetti noodles. Drain the noodles and run under cold water.
Meanwhile, make the sauce. You can make it in the bowl you're going to serve the noodles in, or I make it in the airtight glass tupperware-esque container that I'm going to bring for my lunch. Either way, in goes:
- A few Tbsp of peanut butter
- Juice of 1-2 limes
- 1-2 Tbsp of soy sauce
Stir the sauce until well-blended and then a taste. Add more peanut/lime/soy if you'd like. If you've got it and if you want it, you can also add:
- Sriracha
- Garlic (fresh or powder)
- Ginger (fresh or powder)
- Lime zest
- 1-2 Tbsp rice vinegar
- A little sesame oil
- Sugar
- Salt
- Black pepper
- Peanuts
Get the sauce tasting how you'd like it, then stir in the noodles until the noodles are coated with the sauce.
These noodles are also quite good for dinner topped with shrimp. For the shrimp, heat a frying pan over med-high heat. Toss the shrimp in the pan and give it a shake to get the shrimp in a single layer. Squeeze some lime and grind some pepper on top. Once the shrimp start to get opaque on the edges (1-2 minutes), take the pan off the heat and flip the shrimp over. Return the pan to the heat for another 1-2 minutes to cook the shrimp through. Once they are opaque, they're done. Place the shrimp on top of the pasta and voila - dinner!
Another good variation is to serve the noodles on a bed of greens. You could even layer greens then noodles then shrimp if you're feeling fancy.
Make the noodles according to the directions on the package. I prefer making this recipe with asian noodles, but I've also made it with spaghetti noodles. Drain the noodles and run under cold water.
Meanwhile, make the sauce. You can make it in the bowl you're going to serve the noodles in, or I make it in the airtight glass tupperware-esque container that I'm going to bring for my lunch. Either way, in goes:
- A few Tbsp of peanut butter
- Juice of 1-2 limes
- 1-2 Tbsp of soy sauce
Stir the sauce until well-blended and then a taste. Add more peanut/lime/soy if you'd like. If you've got it and if you want it, you can also add:
- Sriracha
- Garlic (fresh or powder)
- Ginger (fresh or powder)
- Lime zest
- 1-2 Tbsp rice vinegar
- A little sesame oil
- Sugar
- Salt
- Black pepper
- Peanuts
Get the sauce tasting how you'd like it, then stir in the noodles until the noodles are coated with the sauce.
These noodles are also quite good for dinner topped with shrimp. For the shrimp, heat a frying pan over med-high heat. Toss the shrimp in the pan and give it a shake to get the shrimp in a single layer. Squeeze some lime and grind some pepper on top. Once the shrimp start to get opaque on the edges (1-2 minutes), take the pan off the heat and flip the shrimp over. Return the pan to the heat for another 1-2 minutes to cook the shrimp through. Once they are opaque, they're done. Place the shrimp on top of the pasta and voila - dinner!
Another good variation is to serve the noodles on a bed of greens. You could even layer greens then noodles then shrimp if you're feeling fancy.
Tuesday, July 20, 2010
First backpack of the season
I just got back from an awesome 3-day backpacking trip with my friend Janessa and her dog Sam. Check out her trip report!
Quick caesar salad with eggs
Often we want something quick and tasty for dinner, but that all too often means frozen pizza or pasta with sauce from a jar. That's all well and good sometimes, but I'm bored of it and don't think it's all that healthy. I recently made this dinner salad for myself and Eric and it's actually pretty tasty. I would even serve it to guests for an informal dinner.
Melt a little butter in a (non-stick) frying pan over medium heat.
Once the butter is melted, crack 2 eggs per person into the frying pan.
Salt and pepper the eggs.
While the eggs are getting going, get out some individual salad bowls and place a good amount of greens in each. I like to use arugula or spinach for this salad.
Check on the eggs - once the whites start to congeal, I add a few tablespoons of water to the pan and use a spatula to slightly lift the eggs so that the water gets under the eggs and starts to boil. I place a loose-fitting lid on the pan, which steams the tops of the eggs. The water also keeps the bottom of the eggs from sticking to the pan.
Back to the salad - drizzle Caesar salad dressing (or another dressing of your choice) over the greens, and throw on any other veggies you might like to add.
Take the lid off the eggs - they should be just about done. The yellows should be firming up a bit. Let the rest of the water boil away and take the yellows to the firmness that you prefer - I like my eggs with slightly congealed yolks.
Spatula the eggs onto the greens, which will wilt slightly. Toss on some croutons if you have 'em or serve some toasted french bread on the side, and you've got yourself a quick and satisfying dinner!
Melt a little butter in a (non-stick) frying pan over medium heat.
Once the butter is melted, crack 2 eggs per person into the frying pan.
Salt and pepper the eggs.
While the eggs are getting going, get out some individual salad bowls and place a good amount of greens in each. I like to use arugula or spinach for this salad.
Check on the eggs - once the whites start to congeal, I add a few tablespoons of water to the pan and use a spatula to slightly lift the eggs so that the water gets under the eggs and starts to boil. I place a loose-fitting lid on the pan, which steams the tops of the eggs. The water also keeps the bottom of the eggs from sticking to the pan.
Back to the salad - drizzle Caesar salad dressing (or another dressing of your choice) over the greens, and throw on any other veggies you might like to add.
Take the lid off the eggs - they should be just about done. The yellows should be firming up a bit. Let the rest of the water boil away and take the yellows to the firmness that you prefer - I like my eggs with slightly congealed yolks.
Spatula the eggs onto the greens, which will wilt slightly. Toss on some croutons if you have 'em or serve some toasted french bread on the side, and you've got yourself a quick and satisfying dinner!
Saturday, July 3, 2010
Strawberry Pretzel Salad
Tomorrow is the 4th of July.
We're having a low-key party for friends in Seattle, which will be fun, but I'm really missing seeing everyone at Deep Creek. I'll be thinking of you all when I make and eat Jody's Strawberry Pretzel Salad!
We're having a low-key party for friends in Seattle, which will be fun, but I'm really missing seeing everyone at Deep Creek. I'll be thinking of you all when I make and eat Jody's Strawberry Pretzel Salad!
Strawberry Pretzel Salad:
3/4 cup butter softened
3 Tbs. brown sugar
2 and 1/2 cups crushed pretzels
1 (6oz.) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries chilled
1 (8oz.) package cream cheese
1 cup white sugar
1 (8ox.) container frozen whipped topping (Cool Whip) thawed
Preheat oven to 350 degrees.
Cream butter with the brown sugar. Mix in the pretzels and pat mixture in the bottom of one 9x13 inch baking pan. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. Chill until firm.
Makes 10 servings.
Friday, July 2, 2010
Fish tacos
I love fish tacos.
If you have visited me in Seattle you will know that there is as place near the UW that is on the water and serves delicious food from baja Mexico. My all-time-I'll-never-order-anything-else dish there is the bacaloa. It is amazing.
Then I think "Hey, I like fish tacos - I'll make them at home"...and...FAIL!
Similar thinking occurred last night, except they were actually delicious. Hurrah!
This is what I did:
For the fish:
Melt some butter in a pan over medium heat
While the butter is melting put Tilapia fillets in a dish and season with fresh lime juice and chili powder. Throw in some salt and pepper for good measure.
When the butter is nice and melty - throw the tilapia in the pan.
Let it cook until the tilapia gets opaque on the edges but is still raw in the middle.
Flip over the fillets and cook about 5 more minutes.
While this is going on, prepare the rest:
Blend up some sour cream and garlic/chives/cilantro/parsley/scallion...
I used garlic scapes and the sauce was tangy and delicious, but since scapes are only around for a week or two in early summer, that's not really realistic all the time.
If you see scapes at the farmers market, though, definitely go for them!
You'll also need some soft tortillas and some shredded cabbage.
To assemble:
Onto a blank tortilla, add some sauce, some cabbage and some fish.
"Hey, I like fish tacos - I'll make them at home"...and...SUCCESS!
If you have visited me in Seattle you will know that there is as place near the UW that is on the water and serves delicious food from baja Mexico. My all-time-I'll-never-order-anything-else dish there is the bacaloa. It is amazing.
Then I think "Hey, I like fish tacos - I'll make them at home"...and...FAIL!
Similar thinking occurred last night, except they were actually delicious. Hurrah!
This is what I did:
For the fish:
Melt some butter in a pan over medium heat
While the butter is melting put Tilapia fillets in a dish and season with fresh lime juice and chili powder. Throw in some salt and pepper for good measure.
When the butter is nice and melty - throw the tilapia in the pan.
Let it cook until the tilapia gets opaque on the edges but is still raw in the middle.
Flip over the fillets and cook about 5 more minutes.
While this is going on, prepare the rest:
Blend up some sour cream and garlic/chives/cilantro/parsley/scallion...
I used garlic scapes and the sauce was tangy and delicious, but since scapes are only around for a week or two in early summer, that's not really realistic all the time.
If you see scapes at the farmers market, though, definitely go for them!
You'll also need some soft tortillas and some shredded cabbage.
To assemble:
Onto a blank tortilla, add some sauce, some cabbage and some fish.
"Hey, I like fish tacos - I'll make them at home"...and...SUCCESS!
Thursday, July 1, 2010
Farmers Market Pasta
I love fresh crisp vegetables and I love pasta. Last night I made-up this pasta-veggie dish after a trip to the local farmers market.
Put on water to boil for pasta.
While that's getting going, chop up some fresh veggies. I used garlic scapes and sugar snap peas, just because that's what was in season. I would imagine you could use peas or green beans or broccoli or whatever looks good!
I think a good rule of thumb is probably 1/4 lb pasta per person and 1-2 cups of vegetables per person.
While the pasta is boiling, melt some butter or oil in a large saucepan. Add your stronger flavors (e.g. garlic, scapes, scallions) so that they have a few minutes to mellow. 2-4 minutes before the pasta is set to be done, add in the rest of the veggies and cook over med-low heat. A little sauce and some seasoning is good at this stage. I used some white wine, Dijon mustard, dill and black pepper. Once the pasta is done, drain it and throw it in with the pan with everything else. Then - and trust me, this makes it delicious - throw in a few spoonfulls of plain yogurt. The yogurt will give it a good tang and bind everything together into a kind of sauce. It ends up kind of being like a pasta primavera, but is infinitely easier.
Put on water to boil for pasta.
While that's getting going, chop up some fresh veggies. I used garlic scapes and sugar snap peas, just because that's what was in season. I would imagine you could use peas or green beans or broccoli or whatever looks good!
I think a good rule of thumb is probably 1/4 lb pasta per person and 1-2 cups of vegetables per person.
While the pasta is boiling, melt some butter or oil in a large saucepan. Add your stronger flavors (e.g. garlic, scapes, scallions) so that they have a few minutes to mellow. 2-4 minutes before the pasta is set to be done, add in the rest of the veggies and cook over med-low heat. A little sauce and some seasoning is good at this stage. I used some white wine, Dijon mustard, dill and black pepper. Once the pasta is done, drain it and throw it in with the pan with everything else. Then - and trust me, this makes it delicious - throw in a few spoonfulls of plain yogurt. The yogurt will give it a good tang and bind everything together into a kind of sauce. It ends up kind of being like a pasta primavera, but is infinitely easier.
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