Tag Archive: Cooking

Who I’d Most Like To Cook With

Cooking doesn’t always have to be a one-person deal. What brings people closer together than food? Cooking with others can be fun, especially if you’re with the right people. I first got this idea from Jessica to think about who I’d most like to cook with. All I can say is I better start cleaning up if any of these people were coming over.

Oprah Winfrey:

Why: It’s Oprah. She owns the world along with the OWN Network and probably has every famous person in her cell phone. We have absolutely nothing in common to talk about, so I’d just ask her incessant questions about her camping trip with Gayle(remember those magical episodes?) and when she’s going to run for president.

What we’d make:

Oprah and I share a clear affection for a certain orange spud, so naturally Sweet Potato Rounds would be on the menu. She’d probably want to eat pretty healthy, so we’d also make Balsamic Brussel Sprouts with Red Wine and Maple-Soy Chicken.

Suze Orman:

Why: Suze Orman scares me to death. I’m not even kidding about that; if I saw her walking down the street I’d probably hustle over to the other sidewalk(don’t act like you don’t do that to people you don’t want to talk to). But she would get me to make that kitchen spick and span; there wouldn’t be a better organized pantry after she’s through with me.

What we’d make: I’d be terrified to serve Suze anything that costs more than $5 to make but still want to impress her with flavors so I’d focus on all-in-one dishes like Chickpeas with Sole and Spinach and Vegged-Out Quinoa.

Paula Deen:

Why: Who could say no to the butter queen, ya’ll? Paula and I share a love of all things fat and sweet, just like us. She’s also a big Kathy Griffin fan, and like Kathy Griffin has quite the potty mouth when you get her off camera. What wouldn’t be fun about that?

What we’d make: When you have Paula Deen in the kitchen, you really need to go big or go home. Fudge Pies, Microwave Fudge, Outrageous Triple Chocolate Brownies—and those would just be the appetizers.

Who would you most like to cook with?

Carrots Vichy

March 6th 121

I, just like George Washington, can not tell a lie: These are not Carrot Vichy. If you don’t know what Carrot Vichy is, clearly you’ve never googled it. According to Epicurious, it’s thinly sliced carrots cooked in butter, sugar, and Vichy water(whatever the hell that is) and sprinkled with parsley. Instead I made these with honey and olive oil for a lighter flavor, and swapped the herbs for what I had on hand.

(Almost) Carrots Vichy

Ingredients:

  • 1lb large carrots, sliced thin
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1 Tablespoon dried herbs
  • salt to taste

March 6th 032

Preheat your oven to 350 degrees. Thinly slice the carrots about 1/4-inch thick and put them in a mixing bowl.

March 6th 035

March 6th 040

Pour in the olive oil and honey.

March 6th 043

Next add in the salt and herbs(I used dill; herbs de Provence would also be good here) and mix it all together. Lay out the carrots on a baking tray and cook for about 45-55 minutes or until the carrots are soft and tender.

March 6th 118

I don’t care what you call them; these are tasty. Every other time I’ve made roasted carrots they’ve come out tough, but these were actually soft. But I guess since I used tap water these are Carrots Tap?

Maple-Roasted Brussel Sprouts

March 6th 162

In case it isn’t obvious, I love maple and roasted things. Any excuse to add sugar to vegetables sound good to me. These have just enough flavor to get anyone to eat their vegetables.

Maple-Roasted Brussel Sprouts

Ingredients:

  • 1 bunch brussel sprouts, stems removed
  • 2 Tablespoons maple syrup
  • 2 teaspoons cooking oil
  • splash of white vinegar
  • 1/4 teaspoon salt

March 6th 131

Preheat your oven to 350 degrees. Toss the brussel sprouts with the maple syrup, oil, vinegar, and salt.

March 6th 140

 

 

Lay the brussel sprouts out on a single layer. Bake for 45 minutes or until they’ve browned.

March 6th 163

Even though these were frozen vegetables, they still tasted darn good. I’m looking forward to eating this again when the vegetable is fresh and in season to get a better caramelization. Until then, I’ll just have to see what else I can cook in maple syrup.

Lemon & Dill Whitefish

March 6th 072

Every Friday during Lent growing up we ate fish. That always confused me because you weren’t allowed to have meat and I’ve always thought of fish as meat. Still, I wasn’t complaining because usually we got fish served like this. This is by far my favorite way to prepare fish. Sure, cooking it in a chili rub and adding creamy avocado is good. But nothing makes fish better than lemon and dill. The best part about this recipe is that you can use any fish; I just happened to grab hake because it was on sale this weekend.

Lemon & Dill Whitefish

Ingredients:

  • 1lb any flaky whitefish
  • 1 Tablespoon olive oil
  • 2 Tablespoons lemon juice
  • 1/2 Tablespoon dried dill
  • 1/2 teaspoon salt

March 6th 006

Preheat your oven to 350 degrees. Lay the fish out on a baking tray and rub it with the olive oil on both sides to coat.

March 6th 026

Next, pour on the lemon juice along the length of the fish. Generously sprinkle on the dill evenly, too.

March 6th 015

Rub in the herbs across the fish. Bake for 15 minutes or until it’s white all the way through. Let the fish rest for 5-10 minutes covered before cutting in. Sprinkle at the last minute with salt.

March 6th 070

Making the fish this way just tastes fresh, as if it were caught that morning. Nowadays I won’t be waiting until just Friday’s during Lent to eat fish like this.

You’re also supposed to give up something you love during Lent. I think I’m skipping that part this year, since what I truly love is wheat flour and gluten and all the stuff I can’t eat anyway. And that fast has lasted for a hell of a lot longer than 40 days. If you celebrate Lent, what are you giving up this year? If you don’t celebrate, what do you think you could never give up?

Lemon Drop Frosting

March 3rd 038

Question: How do you make coconut blondies even better? Answer: You give them an awesome and delicious frosting.

I know I said these are so good that they don’t need any frosting, but really, what doesn’t frosting make better? I was reading in this NY Times article on coconut oil that it makes a great, smooth vegan frosting so I wanted to try it out. If you don’t have coconut oil, room-temperature non-hydrogenated shortening would also work well in this recipe.

The flavor reminds me of a lemon slurpee or an Italian ice. It’s really sweet and refreshing. It goes perfectly with the coconut, but would also work with any vanilla cake. And it takes about a minute to come together! You can’t beat that.

Lemon Drop Frosting

Ingredients:

  • 1/2 cup coconut oil
  • 2 cups powdered sugar
  • 2 Tablespoons lemon juice

March 3rd 023

Start by mixing room-temperature coconut oil and lemon juice. If your coconut oil is too hard to begin with, gently heat it to the point where it’s semi-soft.

Gently sift in the sugar and continue folding until the frosting starts to come together.

March 3rd 027

Once the mixture’s homogenous and starts sticking to itself, it’s done.

March 3rd 032

The frosting should be rather soft and easy to spread.

March 3rd 041

Don’t worry if you eat more than you frost with; that’s completely normal. It’s also completely normal to pick off the frosting with a fork and eat it after you’ve frosted the blondies. These things happen.

 

Hasselback Potatoes

February 27th 054

Lately there’s been a lot of these hasselback potatoes around the food blog world. As a meat and potatoes person, I knew I had to try these. The recipe is so simple and yet quite different than your regular baked potato. These weren’t quite crispy like potato chips as I was hoping but they were tender and rich.

And, if you’re like me, you’ll be a little disappointed to learn that this isn’t named after a certain View hostess. Next you’ll try to tell me that Whoopi Goldberg didn’t invent the whoopie pie…

Hasselback Potatoes

Ingredients:

  • 1 medium baking potato
  • 2 pats of butter
  • Salt and pepper for seasoning

February 27th 008

Preheat your oven to 350 degrees. Carefully slice the potato ever 1/4-1/2 inch about 90% of the way through, making sure not to cut it completely.

Put a pat of butter over each side of the potato. Bake it for 60 minutes.

February 27th 047

Plate and pour the excess melted butter overtop. Season with salt and pepper.

February 27th 059

Paula Deen would do good by this recipe, ya’ll. It was definitely a fun and different way to eat a baked potato. Bacon bits on top would have been a great final touch.

Chickpea, Quinoa, and Kale Medley

February 27th 041

Here’s to March being the best month of the year. Since my birthday’s at the end of March, I figure there will be a lot of cake and cupcake recipes around then so I might as well start the month with something healthy.

Matt has mentioned on his blog and in his e-book about the combination of a grain, a green, and a bean. Well, my favorite grain is quinoa, bean is chickpea, and green is kale, so I thought I’d make a recipe with those three ingredients. And a little butter and honey never hurt.

Chickpea, Quinoa, and Kale Medley

Ingredients(Makes 2 servings):

  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 can of chickpeas, drained
  • 1 1/2 cups chopped kale
  • 1 Tablespoon butter
  • 1 1/2 Tablespoons honey
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt

Cook the quinoa completely either in a rice cooker or over the stove. Make sure there’s no excess water in the pot with it.

February 27th 019

Add in the chickpeas and kale.

February 27th 023

Next add to the pot the butter, honey, salt, and vinegar.

February 27th 027

Stir until the butter has melted and it’s all one dish. Serve hot or cold as leftovers.

February 27th 036

I don’t know whether it was because I was getting over the flu and started getting my appetite back or because I just love honey + butter but I think I broke a world speed record eating this.

February 27th 067

Yeah, I hated it.

Microwave Fudge

February 23rd 058

Fudge is the perfect dessert. It’s rich; it’s chocolate; everybody loves it. I also believe fudge is what makes a house a home. All that being true, I’ve never made fudge over the stovetop. Why bother when you can make it in a microwave? It’s so simple, too. This recipe has never failed me. You’re only ever 4 ingredients away from homey fudge.

Microwave Fudge

Ingredients(Makes 16 servings):

  • 1 cup(8.5oz) of chocolate chips
  • 1 stick(4oz) of butter(or Earth Balance)
  • 1/2 cup powdered sugar
  • 1/4 cup cream(or non-dairy substitute)
  • handful of chocolate chips(optional)
  • 1/4 cup crushed walnuts(optional)

February 23rd 026

Melt together the chocolate chips and butter. Sift in the powdered sugar and pour in the cream. Mix until completely homogenized.

February 23rd 031

If you want to include any toppings, drop them on top and push them in gently.

February 23rd 035

Put this in the refrigerator for a few hours to harden. Cut cold and serve at room temperature.

February 23rd 052

I had never tried this recipe with chocolate chips before. “What’s the point?” I thought. But the whole chocolate chips add a great crunch in the fudge that really stands out. Dare I say it’s my favorite batch ever? Yeah, it’s that good.

February 23rd 062

Sweet Potato Rounds

February 23rd 068

I’m constantly falling in food ruts. All through Winter I ate roasted sweet potatoes like they were becoming extinct. I completely forgot how tasty and simple sweet potato rounds are to make. I love these because they take a little less time to cook, and because the oil flavors them well. At this point, if I eat any more I’ll turn into a sweet potato. And I’m OK with that.

Sweet Potato Rounds

Ingredients:

  • 1 large sweet potato
  • 2 Tablespoons olive oil
  • 1/4 teaspoon sea salt

February 23rd 042

Preheat your oven to 375 degrees. Slice a sweet potato into 1/2-inch thick pieces and lay them out in a single layer.

February 23rd 043

Liberally pour the olive oil over the sweet potatoes and spread it out with your hands to ensure an even coating.

Bake for 1 hour. Sprinkle with sea salt before serving.

February 23rd 066

I have something of a sweet tooth so any time that vegetables can be sweet and I’m happy. I like to use olive oil with these because it makes them taste a little fruity, but for a less strong flavor try something like safflower or canola oil. Really, whatever you try, you can’t go wrong.

Roasted Squash With Caramelized Onions And Craisins

February 22nd 042

If I could have dinner catered by Whole Foods every night, I would. There’s something so fun about going to the salad bar and picking out what you want to eat from so many options. Or at least it’s fun until they weigh it for you and tell you how much you eat and you stop wondering why your jacket’s a little snug.

Last time I was there, I had this roasted squash and onion casserole that made me go back and buy all the ingredients to make my own. It was mind-blowing, and now this recipe is, too. It’s deliciously sweet and could get the pickiest eater to eat their veggies.

Roasted Squash With Caramelized Onions And Craisins

Ingredients(Makes 4 servings):

  • 1 butternut squash, deseeded and diced
  • 2 large onions, diced
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 3 Tablespoons agave nectar(or maple or honey)
  • 1/3 craisins(or raisins)

Preheat an oven to 375 degrees.

February 22nd 009

If you haven’t already, dice the squash and onion into bite-sized pieces.

February 22nd 015

Combine the onion and squash in a bowl. Pour in the olive oil and sea salt. Toss all the ingredients together.

February 22nd 018

Lay the vegetables out on a baking tray and bake for 90 minutes

February 22nd 026

Add in the agave and craisins and mix the all the ingredients together. Drain any excess liquid and serve hot.

February 22nd 031

I truly forgot how much I loved caramelized onions until making this, which was gone in a flash. My breath probably still smells from them and it was entirely worth it. I’ve never been a fan of dried fruit in savory dishes but the strong, tart sweetness works really well here. It might be too soon to be planning Thanksgiving dinner, but if I were I’d add this to the list.