Sorry I haven't posted in a while!
I recently came across this set of recipes for Kale, Lamb and Chickpeas and thought that it sounded delicious, particularly the kale. I've recently become a big fan of our leafy green nutritious friend.
Eric is out of town this weekend tailgating at Penn State with his college buddies, so I might try the kale on the grill with some portabello mushrooms marinated in some sort of Indian-inspired marinade.
Happy fall!
Friday, November 5, 2010
Monday, August 23, 2010
Meet Sadie!
We got a little 10-week-old puppy on Thursday! Her name is Sadie and she is awesome. More photos of her can be found here - Sadie's photo album
Sunday, August 15, 2010
A Favorite Recipe: Penne with Fennel
When Lindsey and I were in Rome back in 2003, we ate one of the yummiest meals ever at a tucked-away restaurant where no one spoke English and there was no menu. We were simply served course after course. We could only guess what we were eating, and it was an unforgettable, scrumptious meal. One of the courses featured a distinctive vegetable I was unfamiliar with. Turned out to be fennel, and ever since then, I've had a special affection for this yummy vegetable that reminds me of our Italian adventure.
Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives has been one of Rob's and my favorites since it was first published in Cooking Light a few months after W. was born. We make it for everyone. It's good company food -- delicious and a tad unusual.
Enjoy!
Thursday, August 12, 2010
Busy couple of weeks
The last couple of weeks have been quite busy with first the Frosts in town and then back home in Pittsburgh for Kristen's baby shower. I've (hopefully) uploaded albums here:
Baby shower album
Whistler album
Baby shower album
Whistler album
Tuesday, August 3, 2010
Lavender simple syrup
This summer, Eric and I have been experimenting with some mixology. It's so pleasant to sit out in our backyard on a warm summer day with a refreshing and interesting drink in hand.
I've had some culinary lavender for a couple months, and I was recently inspired to use it to make a special simple syrup to try in drinks. It's really really simple (sorry about the pun) and fun to experiment.
For the simple syrup all you do is heat 1 cup water and 1 cup sugar in a pan until the sugar totally dissolves. Done!
If you want to make it a bit more interesting, when you take the syrup off the heat, add something to give the syrup some flavor (like 2 tsp of culinary lavender), stir and let sit for 30 minutes. Strain through a fine sieve and/or cheesecloth and store in the fridge for up to 2 months. Some flavoring agents that I've tried or have been meaning to try include: basil, mint, lemon, organic rose petals...Use your imagination!
The syrup can be used in many different applications. Basil simple syrup over strawberry ice cream is a real treat. Or use the syrup to make an Italian soda (simple syrup and soda), a French soda (simple syrup, soda, splash of cream), Sangria or other fun beverage.
I've had some culinary lavender for a couple months, and I was recently inspired to use it to make a special simple syrup to try in drinks. It's really really simple (sorry about the pun) and fun to experiment.
For the simple syrup all you do is heat 1 cup water and 1 cup sugar in a pan until the sugar totally dissolves. Done!
If you want to make it a bit more interesting, when you take the syrup off the heat, add something to give the syrup some flavor (like 2 tsp of culinary lavender), stir and let sit for 30 minutes. Strain through a fine sieve and/or cheesecloth and store in the fridge for up to 2 months. Some flavoring agents that I've tried or have been meaning to try include: basil, mint, lemon, organic rose petals...Use your imagination!
The syrup can be used in many different applications. Basil simple syrup over strawberry ice cream is a real treat. Or use the syrup to make an Italian soda (simple syrup and soda), a French soda (simple syrup, soda, splash of cream), Sangria or other fun beverage.
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.
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