Friday, November 14, 2008
Michael Pollan (a NYTimes contributor and author of The Omnivore's Dilemma & In Defense of Food) wrote a great article several weeks ago, a letter to the next President of the United States asking them to make food policy a priority for the health, security, and economy of our country. He was interviewed on Fresh Air and makes a compelling argument for an overhaul of the way America grows and sells food. Definitely listen to the Fresh Air episode- it's really, really, great.
I'm going to make lots of soup this fall and winter. It's cheap (a 10lb bag of potatoes at Aldi is $2.50, a big can of crushed tomatoes $1!) and easy and comforting, and can feed two people for at least a week. One of the biggest challenges to writing about soup recipes will be documenting ingredients and quantities... so much of the seasoning and I do is in pinchfuls and shakes... it's hard to keep track of! I'm making split pea soup in the next day or two, will try to carefully record my steps, and will post the recipe if it's worth eating!
Tuesday, October 28, 2008
After a long, freezing, and frustrating day I wanted something easy and spicy and steaming for dinner. A few weeks ago my friend Mia mentioned that one of her favorite meals is her grandma's pinto beans and kale.
I had kale and a 28 oz can of pinto beans from Aldi that's been in the pantry for months... so I threw a few things together and it turned out to be the perfect thing for a cold and grumpy night.
Pinto Beans and Kale
(serves one hungry girl three times)
1 tb butter
2 cloves garlic
about 1/2 lb of kale, shredded
28 oz can pinto beans, drained and rinsed
1 vegetable bouillon cube dissolved in 2 cups hot water
1/2 tsp thyme and rosemary
lots of black pepper and red pepper flakes
Melt butter with garlic in skillet over medium high heat, add shredded kale and beans, saute until wilted. Add veggie broth and spices, and let simmer, stiring occassionally, about 30 minutes until most liquid has evaporated.
I ate this with a some of Aldi's jambayla rice mix I had on hand. It was perfect. I also have to tell you all how inexpensive this meal is to make if you have basics on hand. The kale ($1.29/lb at Kroger), beans (about $1 at Aldi), and rice ($.99 at Aldi) cost less than $4.
Tuesday, October 14, 2008
I found the template at the Associated Press political pumpkin pattern site
and was putting the finishing touches on Barack's ear about two hours later! I tried to find a pumpkin with a flat-ish side because the templates aren't really designed for round things.
I used lots of pins to hold the template in place, poked about 8,000,000 tiny holes around the edges of the pattern, carved the lines using a grapefruit knife, and carefully picked out the positive space using a paring knife. I'm thinking about trying to photoshop my own template of Biden grinning. I just love that smile.
The original recipe can be found here, but I made a few minor changes in both ingredients and methods. Here's my version:
White Chocolate and Fresh Ginger Ice Cream
4-inch piece fresh ginger, peeled and thinly sliced
2/3 cup white sugar
2 cups 2% milk
1 cup heavy cream
8 ounces white chocolate chips, spun through food processor
5 egg yolks
1. Blanch the ginger for a minute, drain, and add sugar and milk to saucepan. Stir occasionally over low heat for about 15 minutes. Remove from heat.
2. Put white chocolate into medium bowl and set aside
3. Whisk egg yolks in medium bowl and, while whisking, slowly drizzle warm ginger/milk mixture into bowl.
4. Return to saucepan once combined and cook over medium heat, stirring constantly, until thickened enough to coat a spoon (about 5-8 minutes?)
5. Add hot mixture to white chocolate and stir until chocolate melts. Add the cup of heavy cream, cover, and refrigerate while making and eating delicious dinner (about 4 hours).
Thursday, September 4, 2008
I'll post the recipe I used last night- but will made some adjustments next time. If you have any suggestions or feedback from your own experiences please share!
General Tso's Tofu v2.0
1 block extra-firm tofu, drained and cubed
1/3 cup cornstarch
3 Tb rice vinegar
3 Tb brown sugar
3 Tb soy sauce
1 tsp fresh minced ginger
1 minced garlic clove
2 tsp cornstarch
red pepper flakes to taste
While about 2 inches of oil (I used canola) are heating in a deep saucepan, whisk egg and cornstarch together and add cubed tofu. Hand-toss to coat. Add pieces slowly to the hot oil and fry until brown and crispy. Heat another skillet with a little bit of oil, when tofu is done, add the sauce to the skillet and immediately add tofu, shake/stir/flip around to coat tofu. Dylan likes his tofu plain, I like to add steamed broccoli, carrots, and green onions.
Sunday, August 31, 2008
Not-quite-Mom's 3-bean salad
15oz can green beans
15oz can red kidney beans
15oz can limas
minced clove of garlic
diced small yellow bell pepper
2 stalks of sliced celery
1/3 cup sugar
1/3 cup white vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tsp worcestershire sauce
1/8 tsp celery seed
Combine rinsed beans, garlic, pepper, and celery in large bowl
Warm dressing ingredients on stove until sugar dissolves, pour over beans and gently mix.
Refrigerate at least an hour.
I've been toying with the idea of creating a blog for months now, and am finally pursuing it! I have more free-time than ever these days, and am in the process of settling into a new house. I'll be documenting my cooking, gardening, and sewing endeavors as I break in the new home!