Thursday, June 5, 2014

Pureed Peas & Mint Quiche by Martha

enjoying the backyard

I hate eating lunches out during the week.  Or, rather, I should say that I hate eating out when I have to.  I'd much rather save my money for eating out with my family instead of some harried lunch that I can't really enjoy.  Not to mention that lately, my job has been so busy that I'd much rather be able to eat at my desk - well, ok, I sort of prefer that (hello, can you say introvert?  Also, this.)

All of this to say that during the middle of this week I suddenly had no lunch planned for the following few days and I panicked.  Weird, I know, but I had to have a plan.  I had just recently bought the latest MS magazine and I figured I should try one of her quiches.  Everyone has eggs in their fridge, and I also had a lonely half bag of peas in the fridge (didn't have the heavy cream but used some of my sweet toddler's whole milk...he'll never know).  I ALSO had mint from our very lovely mojito kick the previous weekend.

What I didn't have was a crust, but let me tell you, don't let that stop you!  I ended up using puff pastry.  I'd bet that her crust tastes much better, but nobody got time for that (is that joke dead yet?).

Here's the full recipe if you want to attempt it.  It seems rather watery when you take it out of the oven, and even as I was packing it for lunch that next morning I was questioning all of the liquid, but honestly it makes for a wonderfully light creamy quiche.  Just the thing I like to eat by myself while I check on my facebook feed.

Tuesday, April 22, 2014

Naturally Dyed Easter Eggs

I was determined to dye eggs this year but the idea of buying those kits at the grocery store wasn't really inspiring.  Not to mention now that I have a child, I worry worry worry about ingredients and chemicals and how they affect my family (although I grew up using those kits and I turned out fine, right?).

I used FarmMade's link and followed their recipe to dye these eggs.  The three with stripes were tied with butcher string.  The blue egg was dyed using red wine.  The yellow one used curry powder.  The orangish ones used chili powder.  I found out that kale does NOT produce any color, and brown eggs just do not take on the color as vibrantly as the white eggs.

Monday, February 24, 2014

Homemade Pizza!

the before shot - haha ignore my mocs

I made this announcement to some of my coworkers recently yet none of them seemed as excited as I wanted them to, so I'll announce it here too: I conquered pizza dough!  The back story of this is pretty simple: we tend to order in pizza on the weekend, and I decided that one of my goals should be to make my own pizza dough.  Cue the movie reel of me making pizza after pizza (ok, maybe just two or three), all of them soggy in the middle or burnt to a crisp on top just to get the middle set.  I'm obviously a quitter, because after those few failures, I gave up entirely until right after the New Year.  Armed with a gifted new pizza cast iron pan and a fancy pizza cutter, I got to work.  The first recipe I tried did not give me the crispy thin crust I was after, but in that recipe's defense I did not spread it thin enough (resulting in thick, bready dough that required over-baking and resulted in browned cheese on top...meh).  I immediately abandoned that recipe and went back to google square one. 

This is what I found.  And it worked!  Worked like a charm.  The key, I think, is getting the stone hot and letting it stay that way for almost an hour.  I've started making a fresh batch on Sunday morning, then freezing half of it for the next week.  At the risk of sounding terrible domestic, there is nothing that makes me feel like super mom and super wife like pulling freshly made pizza dough out of the freezer and having a home-made pizza by dinner. 

For sauce, I use Mark Bittman's basic tomato sauce recipe - similar recipe here, although the one I use starts with browning smashed garlic cloves and then simmering with canned tomatoes.  A quick spin with the immersion blender and I've got smooth, homemade pizza sauce.  You could also add bay leaves, or chopped basil.  What I love about making the sauce and the pizza (aside from the fact that my husband loves - no, LOVES - pizza) is that I can use up what I have on hand.  Last night it was green peppers/red onion/pepperoni.  A few weeks ago it was olives/sweet onion.  My next goal is to make a cream pizza sauce, like this, and maybe add some poblanos as toppings.  Any other pizza ideas?

Thursday, January 2, 2014

Pine Nut Meatballs with Lemon Yogurt Sauce and Pickled Vegetables

my toddler (when did that happen?)

I've baked and made many things since June or my last post.  There was a peach pie for Fourth of July.  There may have been some cookies somewhere in there.  I hosted a baby shower in mid-November that had a comfort food theme so I did chili, roasted apple soup, ginger apple sparklers, rolls, and gluten free cheesecake for the mamma to be, not to mention lots of appetizers (the baked salami with mustard dip was a hit!).  And most recently, I made pear bread topped with chocolate ganache for our Thanksgiving breakfast and old-fashioned ginger snaps for Thanksgiving snacking.  Because you need to snack during Thanksgiving, right?

A few Saturdays ago I ended up making a really great dinner and I wanted to come here and tell you about it.  It was one of those combinations that I sort of made up, and it turned out so well that I figured I should at least chronicle it here, if for nothing else so that I can reference it again when I can't think of an impressive yet easy dinner recipe.

I started with Molly Wizenberg's book (previously) and started thumbing through while little A ate his breakfast (boy, that kid can eat).  I found this meatball recipe and since it used some of my favorite ingredients - pine nuts, golden raisins, cilantro - plus I had most of it already, I figured it was fate.  The lemon yogurt dipping sauce also sounded wonderful, but I felt like I needed something spicy to pair with the cool dip and the warm, filling meatballs.  My husband gave me Rick Bayless' Authentic Mexican for my birthday and one of the first recipes I bookmarked was one for pickled chilies and vegetables and figured now was a great time to bring out that recipe (here is a similar one).

And, lo and behold, it was a success!  My only complaint with the meatballs (I used turkey) is that they tended to fall apart slightly when I cooked them, so I ended up having a pan full of mostly intact meatballs with some having fallen apart and weaped their contents all over the place.  No matter, really - they made for really great sticky cooked bits that we ate with a spoon along with the whole meatballs.  Everything played well together - the yogurt sauce helped cool off the spicy marinated peppers and was a nice smooth sauce to balance the wonderfully chunky meatballs.

Friday, November 1, 2013

Happy Halloween!

P.S. I'm the twin on the left

My other twin - almost a year old already!

Monday, June 17, 2013

Chickpea Piccata from Isa Chandra

tuuuurtle!  totally unrelated to this post, but really cute, no?

I'm not one to be excited about vegan dishes, usually.  We have several vegan restaurants in Memphis and I haven't tried any of them.  My husband and I both eat anything, so usually a (to me) more realistic option for us is somewhere that, you know, serves dairy and meat. 

However.  I also really love vegetables and could probably become vegetarian if the need arose.  I usually order meals that aren't very meat-centric, and we eat meat-free salads all week long (which helps us balance out our typical gluttonous weekends of eating out and my baking habits).  So, when I saw Appetite for Reduction in my suggested reads on my Amazon homepage, I was somewhat dubious but intrigued because, wow, if you take one look at the reviews it's pretty hard not to see that this is a promising book.  I bought it last year sometime, and of course am just now getting around to using it.

But poor me!  I could have been enjoying these recipes for an entire year.  Dang, people, these are good recipes.  Not only are they full of flavor, you have barely anything to feel guilty about - approximately 200 to 400 calories per serving and you're done.  Seriously, go try some of her recipes here.  And then buy her book.

And if you try just one recipe, try her Chickpea Piccata recipe.  I made it over the weekend and brought it to work for my lunches.  I added some chicken (not vegan, remember?), and ate it over arugula.  Oh. My. Goodness.  Seriously.  Somehow the flavors combine and give you rainbows in your mouth.  I read a lot of food blogs and become irritated when people get excited about a recipe online ("Try this!  OMG!") because then I have to wait hours until I can get home and try it myself, but at the risk of being annoying, I'll say it again - make this recipe NOW.  So good, so fast, so easy.  You could serve it over potatoes (or her Caulipots which I still have yet to try), or just eat it with arugula like I did.  Seriously.  Go now.  Then when you eat this for lunch (like I did today), you'll have extra calories that you can use up on the lemon meringue pie you baked over the weekend and will eat a slice of (like I will tonight).

Monday, June 3, 2013


lazy Sunday

A roundup of food happenings at our house...

A few Saturdays ago I really wanted something crispy and crunchy, and something with shrimp.  I thought long and hard about this, and wrote a recipe in my head that involved breading shrimp with panko and then baking it.  As much as I would like to think that I'm the first one to think of it, a quick google search proved me wrong.  There are no more real, original ideas, right?

I settled on this recipe, and modified it back to reality by using a whole egg and 2% milk.  I knew going into it that the seasoning looked a little on the bland side, and yikes, I was right.  Next time I'll amp up the flavorings for sure.  If we had eaten this shrimp on its own, the lack of flavor would have been more of an issue, but I served it with homemade remoulade, which more than made up for the flavor deficiency in the shrimp.  I typically use the remoulade recipe from this book (gosh how I love this book.  Have I told you that before?  I bought this at an antique mall - at the much missed Bojo's in Memphis - after our honeymoon to New Orleans and I looove it.  Love!  His little stories alone about his mom and grandmother are worth the price of the book, but the recipes are great as well). 

Also:  Mother's Day.  Let me just husband did so well.  As did the weather!  I told him I didn't want any gifts - just time with the two of them.  So that's exactly what we did.  We kicked off the weekend with brunch at Cafe Eclectic, and then we drove out to Shelby Farms to pick strawberries.  I told my husband that I want this to be just one of the many traditions that we start with A.  My grandmother took me to pick strawberries when I was young and I always remember that fondly.  After the berry picking (and A's first taste!), we had milkshakes at Wiles-Smith, and then we went home and I got to make jam while little A played in the kitchen with me.  That night, we grilled pork steaks and corn on the cob and enjoyed our deck and the nice weather.  On Sunday, my husband made me buttermilk waffle, bacon, and coffee.  Do you see a theme with this Mother's Day?

And then last weekend (yes, I'm still typing, I'm really sorry), there was a request put in for some homemade ice cream, so I made french vanilla ice cream using this recipe from my KitchenAid ice cream maker recipe booklet.  I know, way to branch out, right?  But I've made it before and it's so. so. good.  Does anyone else sort of gasp when they start pouring the custard into the mixer, like it won't all fit in there?  It always miraculously does, though.  And each time I make ice cream I think about the other recipes that I want to try, like this.  I'm also on the lookout for a pistachio ice cream (or gelato? custard?) recipe.  Any ideas out there?

Also, this is how I feel about coffee.  I wish every moment was a morning moment so I can just slowly sip good coffee and pick at a warm pastry.  Right?

Ok, one last link.  I made this brisket on Saturday night for some good friends (who are expecting!  Any day now, and our little boy will have a playmate!), and it turned out beautifully.  I didn't have any peach preserves on hand, but I did have canned peaches.  I tried to make them better by simmering them in butter and brown sugar for an hour.  It was a good stand in for the preserves, surprisingly!