Posts tagged ‘cooking’
June 17, 2009
Wow! Prepare to be awed by the fabulous entries for this edition of GYO.
Andrea Meyers (Virginia, United States) of Andrea’s Recipes came up with her usual yumminess in her recipe for Cannellini Bean Salad with White Balsamic Vinaigrette.
I never thought that a chicken recipe would appear on my blog, but this one from Núria of Spanish Recipes (which makes sense since she is from Barcelona) sounds good – Sweet and Sour Chicken Thighs with Rosemary, Honey and Orange.
Elissa from the blog 17 and Baking lives in Seattle, WA (USA), and made Lemon-Thyme Shortbread Hearts using lemon-thyme grown in her herb garden. Sounds yummy. I wonder if she’ll have to change the name of her blog when she turns 18?
February 23, 2009
okay, so technically my month of soups will probably stretch over the course of a year, and chili isn’t really soup (unless you add a lot of water), and this isn’t really chili at all, if you’re any sort of purist, what with the lack of meat and all the veggies and stuff, but this is my blog, so there you have it.
this is tangy! zesty! quick to make, once you get past the chopping, and very kid-friendly, without being bland. i served it over some mashed roasted butternut squash, and topped with shredded cheddar, to go with the whole red/orange theme i had working. For those of you keeping tabs on grow-your-own, i incorporated my overwintered carrots (a bit meh raw) and some persistent thyme from the garden.
3 onions, chopped
1 head of garlic, chopped
3 stalks of celery, diced
3 carrots, peeled & diced
1 small zucchini, chopped
1/2 yellow pepper, diced
1/2 green pepper, diced
1 cup frozen corn
a pinch of crushed chilies (more if you like to bring the spice)
1 1/2 Tbsp cumin
1 1/2 Tbsp chili powder
1/2 tsp cinnamon
1 28 oz can crushed tomatoes
1/4 cup chili sauce
1 orange, zested and juiced
1 19 oz can mixed beans, rinsed and drained
1 Tbsp fresh thyme
salt & pepper to taste
splash some olive oil in a large skillet and cook the onion/garlic/celery over medium heat.
throw in the carrots/zucchini/peppers and saute until tender. add the corn.
stir in the chilies, cumin and chili powder (i probably would have used coriander as well if i’d had any).
add the tomatoes, chili sauce, orange (zest the outside first and then juice it straight into the skillet), beans and thyme. add a cup or two of water and then cook over medium-low heat, stirring occasionally for about 15 minutes (or until you’re ready to eat). Add salt/pepper to taste and serve.
Made enough for dinner (2 adults, 3 kids) with leftovers for lunch the next day.
January 12, 2009
This recipe comes to us courtesy of my beloved Nana. She passed away last year and I asked for her cookbook collection, which heavily features soup recipes and Jewish food. This cookbook handily combines both into one fabulous kosher cornucopia.
The recipe itself is for sweet potato chowder, but we have some unfriendly-to-dairy people in these parts, so i left the flour/cream out. But if somebody out there wouldn’t mind making it (i included the original instructions at the bottom) and letting me know how it tastes, i sure would appreciate it.
Without the chowder, the soup is sweetly unassuming – a bit of a wallflower really. Might be nice paired with something a bit more assertive – like pumpernickel croutons.
sweet potato chowder
1 onion, chopped
3 stalks of celery, chopped
2 carrots, peeled and chopped
1 extremely large, or 2 middling sweet potatoes (peeled and diced)
6 cups stock
1/2 cup frozen corn kernels
2 yellow/orange/red peppers, cored, seeded and diced
2 tsp salt
1/2 tsp black pepper
3 Tbsp flour
1 cup half-and-half
Saute onion and celery in a splash of olive oil until the onion is translucent.
Add carrot, sweet potato and stock – bring to a boil and then simmer on medium low for 15 minutes.
Add the corn, peppers, salt and pepper and simmer until everything is lovely and soft. If you’re stopping here for the non-dairy option, I would suggest blending about half of the soup to give it some creaminess.
In a separate bowl, whisk together the flour and half-and-half, getting rid of any lumps. Pour this into the soup, mixing well.
Let the soup simmer for another 5 minutes, until the flour cooks and the soup thickens.
April 19, 2008
yummy, delicious matzoh meal pancakes. take a trip to the kosher section of your local grocery store…
February 4, 2008
there’s something about small food that just tastes better. finger sandwiches, appies, tapas – it’s all delicious.
what better way to serve up some yummy spinachy goodness than in bite-size pieces? read on for the ultimate guide to making spanokopita…
January 30, 2008
January 26, 2008
last night, i went to a cooking class on tuscan food with my friend M. of everything we made (and it was all quite yummy), the potato gnocchi knocked my socks off. it’s fairly straightforward to make (use your potatoes from the garden!), and well worth the effort. here’s the recipe (from chef romy prasad of savoury coast):
January 23, 2008
bumbleberry jam recipe
i take the kids berry-picking in the summer, clean and freeze the berries and then make jam the old-fashioned way (in a hot and steamy kitchen) without artificial ingredients, additives or preservatives. why bother?
well, for one, the berry-picking is pretty fun for all of us (the aisles are wide enough to fit a stroller) and eating-while-you-work provides motivation and/or distraction for the kids to continue on while i power-pick my way up and down the rows.
there’s the health factor – picking fruit at the height of freshness and freezing/canning it helps to preserve nutrients, and lets me control exactly what goes into each jar – less sugar, no crap. (of course, the flip side of this is that it also makes me responsible for not poisoning my family with botulism, but this isn’t as hard to do as you might think).
most of all, there is the yummy factor. homemade jam bursts with flavour and knocks those wussy, store-bought jams out of the park. well worth the effort and appreciatively received as gifts (delicious and consumable – just remind the giftees that jam etiquette requires prompt return of empty jars).
January 16, 2008
Yesterday was sunny, although the ground was still crunchy frosty, and in a spurt of desperate enthusiasm (the two littlest munchkins were bouncing off the walls), I dragged them out to the back yard where we planted radishes and beets. I know it’s too cold and too early, but it was fun to get dirty. Lettuce would have been good to plant, but we seem to have misplaced that seed packet. The kids had fun
drowning watering the seeds with water from the rain barrel – in the already soggy ground. I’ll be amazed if anything sprouts.
Today is bread day – another cinnamon-raisin loaf . Mmmm – warm bread with melt-y butter for lunch.
2008 loaf count to date: 8
January 14, 2008
lentil vegetable soup
today is a blustery windy day – perfect for a steaming hot bowl of stick-to-your-ribs lentil soup. Warning: this soup is flavoured for the bold!