Kale, Lamb and Chickpeas

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!

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

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!

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

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.

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.

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.

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!

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!

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.

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!

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.

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!

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!

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

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

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