I’m working til 2 am tonight and I can *feel* those disgustingly awesome raspberry fudge oreos calling to me like something out of a horror film. Must. Resist. Oreo. Madness! How hard is this? Well… A recent study suggests that oreos are as addictive as some serious drugs. Much like these little ratties, my brain is constantly pleasure-seeking in the form of chocolatey goodness.
2 more hours to go. I wish I hadn’t eaten my work banana already. :(
Last night I made a raw chocolate pudding using chia seeds. There’s a lot of recipes for this, both chunky and smooth. I am not a chunky pudding person (tapioca, yuck), so I knew I wanted the smooth variety. Unfortunately, I did not properly follow the directions and instead of grinding the chia seeds first, I blended it all together and got something sorta chunky, but still pretty tasty. Next time, I will grind and then mix for maximal smoothness.
Heat is no friend to mayonnaise. The perfect way to preserve produce for hot summer picnics is by pickling â not just cucumbers, but cherries, green tomatoes, okra, kohlrabi â all kinds of seasonal produce.
Heidi Swanson cooks like I wish I could eat everyday. Her books and website are full of healthy, yummy, whole vegetarian foods. Her books are beautiful to look at. The photos and the quality of the paper are like therapy. She does use kind of obscure ingredients, but her book does come with a list of places to get everything she uses.
For some reason, I’ve been craving coleslaw. I hate coleslaw. This is not the sort of slaw you think of when you hear coleslaw. There’s no mayo (thank god) and there’s tons of flavor. Heidi’s recipe called for a savoy cabbage (which is softer), but I used red cabbage because it looked really good in the store. She also used an apple, which I think would be really nice in the slaw, but I forgot to get one (it was still good). If I did it again I would probably get a mix of red cabbage and savoy cabbage for texture differences and not forget the apple!
By the way, the rest of the food was a lovely grilled salmon with chives and grilled asparagus. NOM.
2 tablespoons apple cider vinegar
juice of one lemon
fine grain sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
splash of heavy cream
1 extra-crisp apple, peeled and cored
1 big squeeze of lemon juice
1 small savoy cabbage
1 cup chopped toasted walnuts
To make the dressing, whisk the apple cider and lemon juice together in a bowl, season with a few pinches of salt and a couple of grinds of pepper, then gradually whisk in olive oil followed by cream.
Shred the apple on the large holes of a box grater, then put the shreds in a bowl of cold water with the squeeze of lemon to keep the apple from browning. Cut the cabbage into quarters and core each section, the cut them into a very fine chiffonade. Just before serving, drain the apples and toss with the cabbage, walnuts, and dressing in a large bowl. (Note: I just made the dressing in the bottom of my serving bowl and gave everything a really good toss before serving.)
Another good one from Smitten Kitchen. Did I mention I love this cookbook and the blog. I’ve got at least one more recipe from this book I’ve already made and am planning on posting in the near future.
The book has a pizza dough recipe in it that I’ve used a bunch. I really love making homemade pizza because it’s ridiculously easy and tastes terrific. My dog hates it because the smoke alarm always goes off. This recipe is the perfect way to do pizza in the spring! Because Mark isn’t a big fan of pungent cheeses, I skipped the Parmesan and added a parsley and spinach pesto, with hazelnuts because that’s what I had.
This recipe comes from one of my favorite food blog writers. I think I like her so much because her blog (and cookbook) have a really great balance between food to impress and everyday dinners that taste terrific. It also doesn’t hurt that she seems to share my need of sweets.
Mark and I both really liked this dinner. It was super hardy and warm in the belly on a cold rainy day, but it also felt incredibly healthy. I did, however, make the mistake of using subpar rolls. You should definitely use a nice roll or chunk of baguette.
1 long, thin eggplant (I used 2 baby eggplants)
1 long, thin zucchini
1 long, thin yellow squash
1-2 bell peppers, long and thin (I used a red and a yellow)
1/2 small yellow onion (I think I used a whole large one since we love onion)
1 cup tomato puree (I couldn’t find puree, so I used peeled, crushed tomatoes)
1 garlic clove, minced
2 tablespoons olive oil
red pepper flakes
1 tablespoon chopped fresh thyme
rolls or a baguette
Preheat oven to 350 degrees, and prep veggies. Slice each veg into thin rounds. Trim the ends off of the peppers and remove the core, while leaving the flesh intact. Slice thinly crosswise to create rounds.
Spread the tomato puree into a 2-quart baking dish. Stir in onion slices, minced garlic, 1 tablespoon of olive oil and a couple of pinches of salt and red pepper flakes. Arrange the slices of veggies so that they overlap, with just a little bit of flat surface visible. The pepper will be the most difficult, but it will still bake nicely. You may not need all of the vegetables. Drizzle remaining tablespoon of olive oil over the vegetables, and sprinkle with thyme.
Cover the dish with foil and bake for 45 minutes, until vegetables are almost fork-tender.
Split sub rolls. After 45 minutes, increase heat to 425 and remove foil. Bake, uncovered, for 15 minutes. Place rolls on other oven rack to toast.
Serving works best with a spatula. Carefully pick up one section of vegetables and slide onto roll. Add more until you have put 2 layers of cooked vegetables inside roll. Scoop up oniony sauce and spoon over the sub.
I really love cookbooks. So much that I have collected quite an array of them. I love going through each book and marking all the recipes that I have to try, and then putting them on my bookshelf and never looking at them again.
So, I’ve charged myself with a challenge: I will make at least one recipe from my cookbooks each week. I’m also going to count my food magazines as part of this challenge (I currently subscribe to three).
My first recipe is from Melissa Clark’s Cook This Now. This book is organized by seasons (which I love) and has a ton of vegetarian options, even though it’s not a vegetarian cookbook.
I am making “Green-Poached Eggs with Spinach and Chives for an Easter potluck we’re going to this afternoon. I’ll be sure to report back on how it went and maybe a photo or two!