tag:blogger.com,1999:blog-86061518857847156792024-03-13T09:55:43.534-07:00Cooking the BooksA cook's journey through her ridiculous collection of cookbooks.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-8606151885784715679.post-32149308183090039532011-08-22T09:12:00.000-07:002011-08-22T09:13:07.453-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT73NPGv0mtxvtSd98RM99SeauCI4xMkbPF68ewIgRNlLhyNvNw2r9QG8jkScxDfmWxtAuWEinmgZDxbaC7uPB_TJ4TyQBfx8jA7_s7EMJ_shykKmx1JDSrQLKXGfrfvz1SBWe4xM4toA/s1600/IMG_2324.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT73NPGv0mtxvtSd98RM99SeauCI4xMkbPF68ewIgRNlLhyNvNw2r9QG8jkScxDfmWxtAuWEinmgZDxbaC7uPB_TJ4TyQBfx8jA7_s7EMJ_shykKmx1JDSrQLKXGfrfvz1SBWe4xM4toA/s320/IMG_2324.jpg" alt="" id="BLOGGER_PHOTO_ID_5643714066871888418" border="0" /></a>
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<br />Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-52635127964291444262011-08-22T09:11:00.000-07:002011-08-22T09:12:22.681-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tIsnYVz0_CpJE3sYYs3nNr8KTvFfHv3GY18tt8CGLvj_xgBDNOgSzF51ON_NO-Eax_fKBToTMEERS6T3v8MjV11ziVqXzpwh3C3w2wBi_aCsG0U1muiGhltc4aQAvbPCqPGcGQ8KAj0/s1600/IMG_2321.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tIsnYVz0_CpJE3sYYs3nNr8KTvFfHv3GY18tt8CGLvj_xgBDNOgSzF51ON_NO-Eax_fKBToTMEERS6T3v8MjV11ziVqXzpwh3C3w2wBi_aCsG0U1muiGhltc4aQAvbPCqPGcGQ8KAj0/s320/IMG_2321.jpg" alt="" id="BLOGGER_PHOTO_ID_5643713854258364994" border="0" /></a>
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<br />Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-67219635612983331392011-08-22T09:07:00.000-07:002011-08-22T09:11:39.684-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmtY5ESGzdfzQFEX-LFwFqptpheJYKSru26odin66Z4wvIUg83sA8sfbuhh1x06dNzMMP2OpDY-o36zdE1nmtBJjac-oVxdOerwHKMQJNyrhJb5rXiclUS0Begc5aeTVVtJULLG6gcnk/s1600/IMG_2316.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmtY5ESGzdfzQFEX-LFwFqptpheJYKSru26odin66Z4wvIUg83sA8sfbuhh1x06dNzMMP2OpDY-o36zdE1nmtBJjac-oVxdOerwHKMQJNyrhJb5rXiclUS0Begc5aeTVVtJULLG6gcnk/s320/IMG_2316.jpg" alt="" id="BLOGGER_PHOTO_ID_5643713668515002098" border="0" /></a>
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<br />Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-58400490738166017102011-08-22T09:06:00.000-07:002011-08-22T09:07:13.853-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnwuI3jAfKo54heUciBrjABCaqtBHeZgaCqlIkKFrvownyeM97h3yzNYqWQ6lF1fT5iCdP7moNtji09XTjiWHOvG3I4PM-LD-J-60Akdu1q4d-i4k-O8MInu3BThCKnHaSYZzFJ77DZg/s1600/VoteRy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnwuI3jAfKo54heUciBrjABCaqtBHeZgaCqlIkKFrvownyeM97h3yzNYqWQ6lF1fT5iCdP7moNtji09XTjiWHOvG3I4PM-LD-J-60Akdu1q4d-i4k-O8MInu3BThCKnHaSYZzFJ77DZg/s320/VoteRy.jpg" alt="" id="BLOGGER_PHOTO_ID_5643712562704058978" border="0" /></a>
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<br />Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-48754841601533743342011-08-22T09:05:00.000-07:002011-08-22T09:06:40.795-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQs043G_TL6JR6ltENXFaXIjOhqqmkJi5p0S9gq2J20DnMOvwUMCU7UYU0Q_xru9bZ0OF_x6lXP_f80-QO0iOoTeDbuOEEffoa_MPwzf_nc_FhEEyMG8MJ2idKXrnW_82WWXKgFbusa0/s1600/VoteBrooklynn.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQs043G_TL6JR6ltENXFaXIjOhqqmkJi5p0S9gq2J20DnMOvwUMCU7UYU0Q_xru9bZ0OF_x6lXP_f80-QO0iOoTeDbuOEEffoa_MPwzf_nc_FhEEyMG8MJ2idKXrnW_82WWXKgFbusa0/s320/VoteBrooklynn.jpg" alt="" id="BLOGGER_PHOTO_ID_5643712422532757522" border="0" /></a>
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<br />Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-63691507010771828472009-06-07T20:41:00.001-07:002009-06-07T20:58:04.286-07:00Slippin' and Slidin'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/VeggieSliders.jpg?t=1244430970"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/VeggieSliders.jpg?t=1244430970" alt="" border="0" /></a><br /><br />It's barbeque season, and everybody is talking about sliders this and sliders that. Beef sliders, pork slides, turkey sliders...probably even fish sliders. What's a veg-head to do? Come up with something even better, of course! In this case, better is a multi-layered, caramelized stack of deliciousness.<br /><br />The quest has twisted and turned through a couple of recipes, and resulted in <a href="http://cookingthebooksrecipes.blogspot.com/2009/06/roasted-vegetable-slides-with-white.html">Roasted Vegetable Sliders with Garlicky White Bean Spread</a>. This began with Moomie's buns, brushed with sesame oil and sprinkled with sesame seeds before baking. The cooled buns were split and spread with white beans pureed with a whole head of roasted garlic and lemon juice to add brightness. Then, on went the roasted vegetables--mini portobellos, green chiles, red onions, zucchini and yellow summer squash, and orange bell pepper. Served with a side of roasted green bean "fries," this scratched the deep, "I need vegetables" itch that the early summer always brings out.<br /><br />I can hold my head--and my sandwich--up high at the next barbeque!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com1tag:blogger.com,1999:blog-8606151885784715679.post-61792131898213408202009-06-07T20:24:00.000-07:002009-06-07T20:41:02.129-07:00Yes, Virgina...there is a cook in the kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhean6w9zr7gTmIVIkKHf64ECSdQfDsYz829x2vFdIU9a7T3UKh0qn9UrrrDa_Z3GIh2YprVaISJsmbxIgj0bgIL4sNs47VvZ3ZQPlXUBhfawLmP5fjvNTlpS3WXKzQ2oFweQspnS3Et04/s1600-h/P6062298+-+Copy.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhean6w9zr7gTmIVIkKHf64ECSdQfDsYz829x2vFdIU9a7T3UKh0qn9UrrrDa_Z3GIh2YprVaISJsmbxIgj0bgIL4sNs47VvZ3ZQPlXUBhfawLmP5fjvNTlpS3WXKzQ2oFweQspnS3Et04/s320/P6062298+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5344796112504688450" border="0" /></a><br /><br /><br />Summer is finally here, allowing me a much-anticipated opportunity to get back in the kitchen. Perhaps I should be more clear...it gives me an opportunity to blog about what's happening in the kitchen. I have been in there...some. Really.<br /><br />Having found myself vegetable-starved, a couple of recipes from the May/June issue of <span style="font-style: italic;">Vegetarian Times</span> caught my eye. Off I went to the Mexican market for masa harina, zucchini, chayote squash, and jalapenos. I came home and whipped up the <a href="http://cookingthebooksrecipes.blogspot.com/2009/06/oven-baked-sopes.html">Oven Baked Sopes</a> with <a href="http://cookingthebooksrecipes.blogspot.com/2009/06/zucchini-corn-filling.html">Zucchini Corn Filling</a>. As always with VT recipes, I found that the recipes weren't necessarily true to the results. Let's start, for instance, with the sopes. These begin with a soft dough of masa horina, Parmesan cheese (not really authentic, but it adds nice flavor), baking powder, and hot water. This soft dough sits a few minutes, then a beaten egg and some olive oil are added. Now, the instructions say to take 1/4 cup of mixture, pat it into a 3" round on a parchment-lined sheet, then pull the edges up around a drinking glass. That part all works. However, the part where it says it makes 24? Unh-uh. No way, Jose. Twelve. Exactly. No more, no less. (Well, I probably could have squeezed out thirteen, but that wouldn't be very lucky now, would it?)<br /><br />Really, how hard is THIS to get right? Does anybody at VT check this stuff out? Whoever counted to 24 for the yield on this...well, let's just say their math skills need a little work. It's one thing to say, "walnut sized pieces." Maybe my walnuts and your walnuts don't really fall from the same tree. But 1/4 cup...I think they're pretty consistent.<br /><br />At any rate, I put my 12 sopes into the oven. Instead of the 10-minute baking time, it took about 25 minutes, yet another sign that these were supposed to use a lot less dough. As these firmed up, I took them out and sprinkled them with shredded Monterey Jack cheese, then popped them back in the oven until the cheese was melted.<br /><br />Fortunately, this extended baking time allowed plenty of time to create the filling. Onions, garlic, jalapeno, zucchini, and corn all cooked to a nice, caramelized brown. Add a bit of lime, chopped cilantro, and a dusting of chile powder, and that's all you need. The sopes came out, I filled them,and served them alongside the <a href="http://cookingthebooksrecipes.blogspot.com/2009/06/nopalitos-style-chayote-salad.html">Nopalitos-Style Chayote Salad</a>.<br /><br />The earthy flavor of this salad was nicely set off by the bite of the radishes, the <span style="font-style: italic;">al dente</span> cubes of chayote squash, and the lime and chile dressing. All together, this made a meal that was beyond satisfying.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-53750995914620603042009-01-31T20:43:00.001-08:002009-01-31T20:56:55.945-08:00Multi-National NightOn Friday night, I had a little more time to cook, knowing the alarm clark wasn't going to be ringing well before dawn. It seemed like a good time to tackle a couple of interesting-looking recipes. The first was a <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/moroccan-green-bean-tagine.html">Moroccan Green Bean Tagine</a>. Here, green beans are sauteed until they begin to brown, then wrapped in a variety of spices that are eye opening, yet don't assault the tongue. A sauce follows, made of vinegar, wine, water, and tomatoes. The green beans simmer until tender, followed by a rapid boil to turn the sauce to an intense, syrupy glaze. The beauty of this recipe is its versatility. It would be amazing, I think, with cauliflower. It would be great over pasta. And every bite intrigues the palate, coaxing out hints of the flavors underneath.<br /><br /><br />We had this alongside <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/greek-pot-crushed-potatoes.html">Greek Pot Crushed Potatoes</a>. What an incredibly easy weeknight side dish these would be. Ready in less than half an hour, with little fuss, these lemony potatoes add an incredibly bright note to the plate. Put a pot of water on to boil, and get to work thinly slicing a couple of pounds of red potatoes. Once the water is at a hard boil, slide the potatoes in and begin the rest of the dish. Slice (or chop, as I did) some garlic, parsley, and scallions. Juice a lemon. Check the potatoes--they're probably done. While they are draining, the pot goes back on the stove, filmed with a bit of olive oil. Garlic and water are added to the pan, simmering until the garlic softens. After five minutes or so, the potatoes get added back to the pot, with the parsley, scallions, lemon juice, and red pepper flakes. A few turns to gently break apart the potatoes. That's it. Brightness on a fork.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1301981-1.jpg?t=1233458510"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 463px; height: 346px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1301981-1.jpg?t=1233458510" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1301982.jpg?t=1233458667"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 449px; height: 336px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1301982.jpg?t=1233458667" alt="" border="0" /></a>Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com2tag:blogger.com,1999:blog-8606151885784715679.post-29157232077649138422009-01-31T20:37:00.001-08:002009-01-31T20:42:11.508-08:00Sweet EndingsTonight's dinners was leftovers--chimichangas made from Refried Beans with Cinnamon and Cloves. Actually, you'll read about those in a post later, which is funny, considering that they're leftovers here. But I digress. Since there was really no cooking involved to speak of, it seemed like a good time to make another dessert. I've been working my way through interesting recipes in <span style="font-style: italic;">The Splendid Table's How to Cook Dinner.</span> Since the book works to be weeknight friendly, there are no complicated baking recipes in there. So...I was sure I'd find something quick, easy, and probably pretty darn good.<br /><br />I wasn't disappointed. <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/rustic-jam-shortbread-tart.html">The Rustic Jam Shortbread Tart</a> came to the rescue. The shortbread comes together quickly in the food processor: ground almonds, lemon zest, flour, sugar, butter, and egg yolk. Just pule them together until they begin to form lumps. From there, the mixture is patted into a buttered tart pan and partially baked. Just as it begins to brown, take it out of the oven and spread your favorite flavor of preserves over the crust, then pop it back in the oven until the jam begins to bubble. After a little bit of cooling, you can slice off a little bit of Heaven in the form of a mouthful of crumbly, buttery crust and sweet, fruity jam.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-74206397641905491642009-01-31T20:27:00.000-08:002009-01-31T20:34:41.284-08:00Pucker Up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1211944.jpg?t=1233459353"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 1023px; height: 767px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1211944.jpg?t=1233459353" alt="" border="0" /></a><br /><br /><br />I picked up some Meyer lemons, that's what started this thing. I picked them up, not knowing what I would do with them, but they were there at Trader Joe's. Four perfect sunny ovals with stems--looking up at me. Since this was the first time I had ever seen them at a price that matched my budget, I figured I'd go for it. So, I took them home, admired them on the way into the crisper drawer, and promptly forgot they existed. By the time I found them, I needed to make something, and I needed to make it quick.<br /><br />Fortunately, Joe over at Culinary in the Country came riding in on a white steed to save the day. Well, not really, and even if he deed, I make it a rule to allow no white steeds in my kitchen, but his blog is a great resource for all things baking. When I saw these <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/english-lemon-shortbread-strips.html">English Lemon Shortbread Strips</a>, I knew I'd found the solution to my lemon problem.<br /><br />This recipe couldn't be easier. The first step is unique--I've never seen this before. The sugar is placed into a mixing bowl, and lemon zest is showered over the top. A little massage follows, with your fingers rubbing the two together until the sugar is soft and almost snowy, having incorporated the oils from the lemon juice. After a whirl in the mixer with the rest of the ingredients, the whole thing is scooped into a pan and baked. After it comes out of the oven, it cools a bit, then is glazed with a zest-rich topping of powdered sugar, butter, and lemon juice.<br /><br />You can try to eat just one of these, but if you hear a tiny, puckery voice calling your name in the night, you know where its coming from!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-41287435100054599012009-01-31T20:15:00.000-08:002009-01-31T20:25:35.751-08:00Speed Dating--Blogger StyleThis will be the first in a series of several posts--allowing you to flirt for a brief time with all of the recipes from the past couple of weeks. There have been lots of keepers, and I don't want to lose track of them. So...I'll do what I can to relive the experiences for you!<br /><br />Maybe we should start with the baking, hmmm???<br /><br />I haven't baked much in years, mostly just to avoid the calories. However, I seem to have an insatiable sweet tooth lately. So I've tried to bake a little here and there, just so there's something sweet to grab a bite of from time to time. (Of course, the fallback is Trader Joe's Pistachio White Chocolate cookies, or their Southern Pecan cookies. Yum.)<br /><br />One of my quests for awhile has been to find <span style="font-weight: bold;">the</span> banana bread. I've had good banana breads--lots of them. But until now, I hadn't had the quintessential banana bread. I didn't want lime, I didn't want coconut, I didn't want fancy schmancy versions.<br /><br />I wanted the banana bread that takes me back to my grandmother's kitchen, to standing beside her on the stool, helping her create love that she would share at the dinner table. My grandmother was, by no means, a fancy cook. She was a resourceful cook, one who lived through hard times, and could magically feed a family on absolutely nothing. Her magic wand was a wooden spoon, and her magic carriage a well-seasoned cast iron pan. I'm sure that some of the "magic" in her food came from its just-picked state, as a trip to the garden was always a precursor to dinner preparation.<br /><br />But I digress. When I want sweet, I usually want comfort, and for me, that sends me looking for the kind of recipe my grandmother would have used. When it comes to banana bread, though, no one wants to leave well enough alone, it seems. They want to tart it up a bit instead. Or the recipes are too dry, too lifeless, and have barely a hint of banana flavor.<br /><br />Well, I found my holy grail of banana bread, and it was in the Martha Stewart Bakind Handbook. The name is even simple: <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/banana-nut-bread.html">Banana Nut Bread</a>. Admittedly, Martha's recipe called for coconut, but I disregarded that and doubled up on the pecans. And I ignored the whole "walnut" issue in the recipe, because that's just not the way my family rolls. And the result was everything I wanted. A delicious, moist bread with a barely-crisp crust where the banana flavor intensified, bursting onto the tongue with the first bite. Quick and easy, this kept well and is very much worth the little bit of effort it takes to make.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com1tag:blogger.com,1999:blog-8606151885784715679.post-809902564601311832009-01-31T17:57:00.000-08:002009-01-31T18:01:46.653-08:00Ribbons of Greens and Green Apple SaladMichellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-10745521845094400012009-01-06T19:43:00.000-08:002009-01-06T19:53:03.511-08:00Don't Let a Down Economy Interfere with a Good Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1061903.jpg?t=1231299731"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1061903.jpg?t=1231299731" alt="" border="0" /></a><br />I love it when dinner is good enough to make two nights in a row, and the total tab for both nights is around six bucks. That was certainly the case with <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/crispy-black-bean-tacos-with-cilantro.html">Crispy Black Bean Tacos with Cilantro Slaw</a>. This adaptation from the "Fast Easy Fresh" feature in the February Bon Appetit went together quickly, needed minimal clean up, and used mostly things I had on hand. It was quick and easy enough to make last night, when I was so exhausted with a cold that I needed to be in bed two hours after I got home, and it was good enough to make again tonight, when I got home late. Now, we probably won't have it again tomorrow night, but still...two nights in a row is good, don't you think?<br /><br />This works best if you come in and turn on the oven as soon as you get home. You have plenty of time to change clothes, check the mail, and mosey back into the kitchen. Four corn tortillas get spritzed with cooking spray on both sides, then go into the oven just long enough to soften. If you're fast, this gives you time to drain a can of beans and mash them with a bit of cumin, salt and pepper. As the smell of corn begins to fill the kitchen, pull the tortillas out of the oven, divide the bean mixture among them, fold over the tops, and slip them right back into the oven. In just a few minutes, you'll see the tacos begin to crisp up. That's a good time to turn them over, so both sides have good contact with the baking sheet.<br /><br />Meanwhile, toss a couple of cups of coleslaw mix with the juice of a lime, a splash of olive oil, a couple of chopped onions, and a handful of cilantro. By now, the tacos are crisp, ready for the cold, crunchy topping to offset the crunch of the tacos. Really, what could be easier? Grab a diet Coke, the remote control, and dinner is served!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-65476996870481290002009-01-03T21:17:00.000-08:002009-01-03T21:37:09.683-08:00The Soup KitchenThe weather is turning cold here again--the high was only 61 degrees at our house today. (For those of you who are buried under snow, I DO know the reality is that you would be prancing around in your Speedo if you were here, really enjoying this. My feet, however, are only warm when they are in a bathtub full of really hot water, and this is my blog, so 61 degrees is cold!!!! We now return to the regularly scheduled blog post.) Given the fact that I needed warming up from the outside in, coupled with my intense desire to try several recipes from <span style="font-style: italic;">The Splendid Table's How to Eat Supper</span>, I decided that this was the time to make <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/soup-of-fresh-greens-and-alphabets.html">Soup of Fresh Greens and Alphabets</a>.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1031899-Copy-1.jpg?t=1231045823"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P1031899-Copy-1.jpg?t=1231045823" alt="" border="0" /></a> And what goes better with soup than hot bread? Nothing--which gave me a chance to test drive another new cookbook, <span style="font-style: italic;">rebar modern food cookbook. </span>One of their many claims to fame is their Rosemary Garlic Foccacia, which sounded like just the thing to go with my soup.<br /><br />I started by making <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/rosemary-garlic-foccacia.html">Cheater's Homemade Broth</a> from <span style="font-style: italic;">The Splendid Table.</span> I started with a base of No Chick'n Broth, and freshened it by simmering with white wine, tomatoes, garlic, onions, carrots, celery, and bay leaves. After half an hour in the pot, the solids were strained out, leaving behind a very rich, golden broth which served as the base of this soup, along with several others in the cookbook.<br /><br />Next, the strained broth went back into the pot with wine and crushed tomatoes, followed after a quick simmer by finely chopped escarole, chickpeas, minced onion, garlic, and basil. At this point, the soup calls for a 20-minute simmer. Although I did have a solid simmer going, it took 40 minutes for the greens to begin to "melt" and the onion to lose its crunch. I wouldn't hesitate to up the heat the next time, but I would still plan on a bit more than the 20 minutes called for. Once the simmering is done, a mere half cup of dried small pasta is added to the simmering soup, where it cooks until it is <span style="font-style: italic;">al dente.</span><br /><br />In the meantime, I started the foccacia, setting it out for its first rise just before I started the Cheaters Broth. To give you an idea of just how much extra cooking time was required, the foccacia came out of the oven just as the soup reached a point of being edible. Yes, two complete rises, the shaping of the foccacia, and the prebaking rise--all to get the "quick" soup on the table. I have modified the recipe extensively from what was in the book, and will probably make it again with my modifications to see if I like it better. I've cut the oil and the amount of salt which tops the foccacia. I would also do caramelized onions with the garlic, and cut way back on the rosemary, possibly even replacing it with sage. Some chopped kalamata olives would be good, as well, if your husband doesn't gag on sight of them like mine does.<br /><br />I wish I had glowing reviews for either of these recipes. They were both okay, but only okay. The Husband's comment about the soup was, "Well, we should eat all of it, but I wouldn't make it again." I liked it better than that, but not enough to make it my secret dinner on nights when he isn't home. So, that is two for two disappointments from The Splendid Table cookbook. I do have a couple more recipes to try from there, which hopefully will turn things around to a winning streak, as there are LOTS of recipes I've marked to try. Stay tuned. I'll keep you "posted." (Yes, folks--that's blog humor there.)Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com3tag:blogger.com,1999:blog-8606151885784715679.post-25880476078915767032009-01-02T21:47:00.000-08:002009-01-03T21:55:26.165-08:00It's been a couple of months since I ordered (and received) The Splendid Table's How to Eat Supper. However, I have only just gotten around to looking through it, and that was prompted by my beginning efforts to reorganize my cookbook shelves again. You know how it is--you've been lugging dozens of books from one spot to another, and something new and interesting catches your eye. You pretty much have a moral obligation to stop and read the new book--at least that's how I see it.<br /><br />So, a quick glance turned into a day and a half of close inspection. I can't even tell you how many of the recipes I want to try. There are many recipes that are vegetarian without this being a cookbook for vegetarians. Not much modifying I have to do, then. The recipes seem focused on relatively quick and easy weeknight dinners, something else that is a plus for me. And many of the recipes just have a fresh twist that seems to set them apart from a legion of others. That was certainly the case with <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/pasta-with-chopping-board-pistachio.html">Pasta with Chopping-Board Pistachio Pesto</a>--at least in theory. I liked that the pesto focused on green onions (or chives), with basil providing back up instead of taking center stage. I really liked the idea of roasted, salted pistachios taking on another supporting role, especially since I just bought a big bag of them at Costco. And I loved the idea that cheese wasn't an integral part of the recipe, since the Husband doesn't like cheese. Easy enough to add it to my finished dish and leave it out of his.<br /><br />Unfortunately, the finished dish was a disappointment. I didn't even take a picture. It looked boring. It was boring. I think I'm seeing a trend in myself that I just don't love unsauced pasta dishes. I did add back in all of the reserved pasta cooking water, but it was still dry and virtually flavorless. I added more salt, lots of grated Parmesan...still nothing to make my taste buds tingle.<br /><br />So, now I'm trying to come up with some ideas that will lend some excitement to the quart of this recipe that's still sitting in the refrigerator. Any ideas? Feel free to share.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com2tag:blogger.com,1999:blog-8606151885784715679.post-11803512420468039432009-01-01T22:20:00.000-08:002009-01-03T22:26:23.179-08:00Something even the non-veg friends will eat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/PC301882-2.jpg?t=1231050340"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/PC301882-2.jpg?t=1231050340" alt="" border="0" /></a><br /><br /><br /><br />Wow! What a great start to the new year. I've had this recipe for <a href="http://cookingthebooksrecipes.blogspot.com/2009/01/white-bean-enchiladas.html">White Bean Enchiladas</a> printed out and sitting around for several weeks. Somehow, I just didn't get around to making it. My loss. These were amazingly fantastic enchiladas which would be equally enjoyed by vegetarians and omnivores alike. The filling is simple: white beans zipped in the food processor with sour cream, onion, cilantro and a little cheese. Tortillas brushed with a light coating of oil and softened in the oven. The filling is scooped on the tortillas, which are rolled and placed in a baking pan, then covered with the red sauce of your choice. Our favorite is Trader Joe's Enchilada Sauce. I always stock up when I get to go. A little bit more cheese over the top, and a bake in the oven yields substantial, toothsome enchiladas which exceed the sum of their parts. While they would be good served with Spanish Rice, we just had them <span style="font-style: italic;">au naturale</span>--and enjoyed every bite.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-8489830135388848282008-12-28T19:44:00.000-08:002008-12-28T20:13:49.967-08:00Worth the Wait!I know, I know. It's been a long time. Many the time I've thought, "I really need to go blog this recipe," only to get carried away with other busyness until it just doesn't happen. However, tonight's dinner, <span style="font-style: italic;"><a href="http://cookingthebooksusa.blogspot.com/2008/12/blog-post.html">Almost Tarascan Bean Soup</a></span>, was one of those, "I really have to blog this--right NOW!" kinds of meals. If nothing else, it's beautiful. Who doesn't want to get out a spoon and dig in to this on a cold winter night?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/PC281877.jpg?t=1230522550"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 1022px; height: 767px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/PC281877.jpg?t=1230522550" alt="" border="0" /></a><br /><br />Second, it is a great showcase for Rancho Gordo cranberry beans. For whatever reason, it has been taking me forever to get beans cooked to doneness, but I do not hold the fact that I was up until 2 a.m. making this sound against it. Not at all. I really should have known better, the way bean cooking has been going. However, this made a good-sized batch of soup, much more than the 4 servings the recipe states. This would be dead simple to double up and keep in the freezer, and the garnishing steps take only minutes on the night you want to serve it.<br /><br />While the beans were simmering, plump Roma tomatoes were halved and cooked on heavy foil in a skillet, and turned several times until they began to char. Half an onion was sliced thinly, garlic was minced, and they were sauteed, along with the cooked, chopped tomatoes, until thick and jammy. This mixture is then set aside until the beans are tender. An immersion blender made quick work of the pureeing step. At that point, since we were not up for an early breakfast, I put the soup in the refrigerator, which allowed the flavors time to meld and deepen. <br /><br />When it was time to eat, I spent the few minutes it took to warm the soup to quickly fry some very thin tortilla strips and thinly sliced ancho chile strips. That's right--fried dried chiles. I was skeptical, but the deep, almost fruity taste of the chiles was an amazing offset to the more staid basic soup. These two items topped the soup that was ladled into the bowls, along with sour cream, queso fresco, and some chopped cilantro. Next time, I'll try to have a lime on hand, as I think the acid would add one more layer of flavor and brightness to the finished dish. Served with warm chips and guacamole on the side, this was a memorable meal that I look forward to having again.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-10996348636523773412008-09-15T20:31:00.000-07:002008-09-15T20:40:52.949-07:00More end of summer bounty<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9151349.jpg?t=1221534771"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9151349.jpg?t=1221534771" alt="" border="0" /></a><br /><br /><br />Have I mentioned that I love arugula? Yes, I'm sure that I did. So why, oh why, do I never think to buy it at the grocery store? So, many thanks to Kelly Saxer over at Desert Roots Farm (my CSA) for reawakening my interest. I don't know what it is about this leafy green that is so intriguing. Maybe it's the smell--as distinct as cilantro, but more earthy and mysterious. Or the slap-your-face bite of the raw leaves, which mellows with just a bit of heat. Or could it be the way it plays an outstanding supporting role to almost any other vegetable? Could it be that it's just fun to say, or makes people look at you like you're crazy (because most of them have NO idea what it is)? Or maybe it's all of those things.<br /><br />All I know is that I now have a mighty craving for arugula. Today, I was sitting in the hospital with my mom (who, thank God, is okay, but we had quite a scare involving hot--according to her--paramedics and an ambulance ride) and trying to figure out what I could throw together for dinner when I got home. I knew it MUST contain arugula. A recipe for a roasted potato salad with arugula came with my CSA delivery, but I knew that I had other vegetable delights that needed to be used. Once again, for instance, I have the most gorgeous, tiny eggplant--some of them only about 3" long. And there was that bell pepper half. And an onion starting to look tired.<br /><br />Perhaps it was sleep deprivation, or maybe just inspired instincts, but I tinkered with the recipe to include all the things I had on hand. The result--an amazing, simple, and delicious dinner of <a href="http://cookingthebooksusa.blogspot.com/2006/09/warm-roasted-vegetable-salad-with.html">Roasted Vegetable Salad with Arugula</a>. The potatoes, eggplant, bell pepper, and onion were chunked and cooked to a crispy turn in a very hot oven. A light dressing of olive oil, grainy mustard, and wine vinegar was whisked together with just a few turns of the fork. The vegetables came out of the oven, danced through the bowl of torn arugula, and were kissed by just enough dressing to enhance the flavors. Another keeper was born.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com2tag:blogger.com,1999:blog-8606151885784715679.post-11552622359889992442008-09-13T19:35:00.000-07:002008-09-13T19:47:03.008-07:00Arugula and Eggplant--A Marriage Made in HeavenFirst, I have to apologize for no pictures. This was beautiful, but it disappeared in a flurry of flying forks before I got the camera out. This is another recipe that came from efforts to combine and use the CSA bounty. We got more eggplant this week, along with a new treat--arugula. I love arugula, and I'd forgotten how much. If you want to have your taste buds send thank you notes, toast a whole wheat English muffin, spread with some cream cheese, and top with a roasted red pepper half and some arugula. But I digress. This particular harvest burst with the earthy heat this green is known for. I started looking around at what I had in the cupboard and the refrigerator, checking out the crisper drawer, and digging deep for inspiration.<br /><br />Ratatouille came to mind, but it just sounded like more work than I was interested in. I knew I liked the preparation of the eggplant I used in the stir-fry with the ginger-pepper sauce, as it resulted in a nice, meaty texture. I wanted to try that again. What else did I have? Half a bag of bow-tie pasta. A container of roasted grape tomatoes. Pine nuts. Onions from the CSA. So, I put on a pot of water to come to a boil for the pasta, sliced up the eggplant and got it in a skillet, then let inspiration take it from there.<br /><br />One important step is the deglazing of the pan once the eggplant, onions, and red peppers are finished. I used a dry white wine, which added a nice undertone to the finished dish, but I'm sure you could use white grape juice, apple juice, vegetable broth, or another liquid of your liking just as successfully.<br /><br />In the end, it only took about half an hour to complete the <a href="http://cookingthebooksusa.blogspot.com/2006/09/ratatouille-pasta-toss.html">Ratatouille Pasta Toss</a> and sit down to dinner. For now, there's nothing left but the memories.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-27628085764416911542008-09-13T19:13:00.001-07:002008-09-13T19:28:35.620-07:00Just...Yum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/PICT2480.jpg?t=1221358360"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/PICT2480.jpg?t=1221358360" alt="" border="0" /></a><br />Sometimes, the planets just align for a soul-satisfying meal from elements that should be just so-so. This was one of those times. With the summer season of the CSA coming to a close, I am trying to make sure I don't let any of that organic goodness go to waste. So, I started thinking about what I could do with another bag of Anaheim chiles. While we really did enjoy them stuffed with rice and beans, I wanted something else. And a dinner was born.<br /><br />I thought of Mark Bittman's <a href="http://cookingthebooksusa.blogspot.com/2006/10/simplest-bean-burgers.html">bean burgers</a> that we hadn't made for awhile, and how good they would be topped with some cheese and dripping with sauteed chiles and onions. Of course, the bean burgers call for <a href="http://cookingthebooksusa.blogspot.com/2007/07/moomies-beautiful-burger-buns.html">Moomie's buns</a>. Every time I make them, I ask myself again why I <span style="font-weight: bold;">EVER </span>buy buns from the grocery store. These just couldn't be easier, and they taste 1,000 times better. Literally five minutes in the KitchenAid mixer, some rising time, slapping the dough around a bit, another half hour of rising, then into the oven to bake.<br /><br />So, we got that bit out of the way, and it seemed like a great excuse to try <a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/">Crash Hot Potatoes</a>, the latest potato craze making its way around the Internet. These were pointed out to me on the Pioneer Woman's blog--a site well worth checking out if you are not already a regular visitor. This is actually the second time I've made them, the first being (in my opinion) a greasy failure. So, I'd like to share a couple of things with you that will probably make your attempt rise to the pinnacle of crispy roasted potato goodness that I reached the second time around.<br /><br />I think the most important thing is to not overcook the potatoes in the boiling stage. They should cook only until they don't give too much resistance to a skewer (or fork, if you live in my kitchen). I cooked them until they were soft the first time, and they just stayed too wet and mushy.<br /><br />Second, drain them really well before transferring to the baking sheet. See "wet and mushy" comment above.<br /><br />Third, don't worry too much about how you mash them, <span style="font-weight: bold;">BUT </span>you do want the white part of the potato to come out on top. I tried several items to mash with--my potato masher, a glass, my hands protected with paper towels, and my meat mallet. They all mashed them, but I was always left with skin on the top, with the potato flesh sticking out the sides. This time, I mashed them until the flesh popped out, then flipped them around to get that part on time, and then mashed a little bit more. It worked out SO much better.<br /><br />Fourth, do get the oven really, really hot. I did convection roast at 500 degrees. And these, my friends, were incredible. Crispy. Crunchy. Golden. Roasty. Worth the effort.<br /><br />So, all of those pieces, none of them difficult or requiring any real skill, came together to a plate of goodness that made me glad to be a vegetarian, because I get the BEST food!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com2tag:blogger.com,1999:blog-8606151885784715679.post-32104444554132507002008-09-07T17:34:00.001-07:002008-09-07T17:44:25.173-07:00Global Warming<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9071340.jpg?t=1220834310"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9071340.jpg?t=1220834310" alt="" border="0" /></a><br />Another CSA treat the past two weeks has been eggplant. Not the big, spongy, take-over-the-world eggplant. No. We've had tiny, tight-skinned globes no more than 4" long. I wanted to do these more justice than just roasting them, so I went to the cookbooks that started this blog. The winning recipe came from Mollie Katzen's book, <span style="font-style: italic;">Vegetable Recipes I Can't Live Without.</span> <a href="http://cookingthebooksusa.blogspot.com/2006/09/stir-fried-eggplant-with-ginger-plum.html">This recipe</a> is simplicity itself. The eggplant are cut into 1/2" x 1/2" sticks, then sauteed in a very hot skillet until they are brown on all sides and meltingly tender. Off the heat, a plum sauce made of plum (what else?) jam, Dijon mustard, and freshly grated ginger is stirred in, along with the standby salt and pepper, and a pinch of red pepper flakes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9071342.jpg?t=1220834366"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/Food/P9071342.jpg?t=1220834366" alt="" border="0" /></a><br />What an incredible burst of flavor this recipe delivers with such a small smattering of ingredients. The spicy mustard plays off the sweet tang of the jam, and the eggplant plays a great supporting role. This would also make a great base for Moo Shoo vegetables. I'd love to have leftovers for lunch, but it's all gone. I saw the Husband standing in the kitchen, finishing off the last of it.<br /><br />If you're tiring of the summer eggplant standards, and would like to finish the season on a strong note, this recipe is worth a try.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com2tag:blogger.com,1999:blog-8606151885784715679.post-57527543629831693002008-09-07T13:04:00.000-07:002008-09-07T13:42:07.165-07:00Back into the magical world of the CSA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/P9021331.jpg?t=1220817819"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/P9021331.jpg?t=1220817819" alt="" border="0" /></a><br /><br />After getting burned (no pun intended--well, actually, it was) by my previous CSA experience, I have stuck my toes back in the water with <a href="http://www.desertrootsfarm.com/">Desert Roots Farm</a> Summer Survivor Season--just four weeks to see if this one is going to work for me. So far, so good. We purchased a whole share, even though there are only two of us, thinking that, as vegetarians, the more vegetables the merrier. I still don't know if it's too much, considering my crazy work schedule. I have to decide soon, though, because it's time already to sign up for the fall season. Perhaps while I can't sleep tonight, I can figure that one out!<br /><br />For those of you who haven't heard of, or aren't sure about, CSA's, I'll tell you what I like about mine:<br /><br /><ul><li>It's absolutely local and organic eating.</li><li>Things come to me fresh from the farm, so there is no sitting around losing nutrients in the grocery store.</li><li>My CSA farm is run by a womah. I like that.</li><li>My share comes each week with a compostable bag, so all my scraps from the farm (or other organic produce) go in there, and get picked up to add to the farm's compost pile when my new week's worth of goodies is delivered.<br /> </li><li>It stretches me and forces me to cook, as I really hate to throw food out. Essentially, I nurture myself through nourishment, forcing myself to take time to cook instead of just work all weekend.</li></ul> That last part gives me the heebie-jeebies a little bit, though. Right now, I have things cooking everywhere, knowing that the weekend may be the only time I really get to do much in the kitchen. Today, for example, I roasted butternut squash. I approached the task with some trepidation, as neither the Husband nor I have ever really been butternut squash lovers. However, they were in the bag and needed to be used, so what'a girl going to do?<br /><br />I got out a big, giant knife and started working on skinning those varmints. Even though mine were small, the skin was still hard. I started with a paring knife, and quickly graduated to my 9" chef's knife. I hacked off the skin, scooped out the seeds, chopped the flesh into big chunks, then tossed the whole bit with olive oil, salt, and pepper, and tossed into a 450 degree oven. I have to admit to thinking the whole time that this was a total waste, as we don't LIKE butternut squash.<br /><br />To my surprise, though, it started to smell pretty good. While the squash was cooking, and winning me over with its aroma, I chopped some walnuts and toasted them in a skillet. In a short time, the squash chunks were roasted, with crispy exteriors and meltingly soft interiors. I tossed them with a bit of walnut oil and the toasted walnuts, then took the bowl to DH with two forks. And you know what? We ate it. All of it. Every last, little bit (well, except for the two bites DH gave the dog, who wagged appreciatively.) So, I think we have another winner.<br /><br />Isn't it crazy how we work ourselves to death sometimes with recipes when really simple preparations are also delicious? While I can see a riff on the plain roasted squash with walnuts being a possibility (sauteed onions, browned mushrooms, delicate frisee of sage?), it was good-really good-just as it was. I have to admit to frantically looking through cookbooks for something to do with that squash, then falling back on our standby of roasting when nothing else sounded all that good.<br /><br />Speaking of recipes, though, I do have <a href="http://cookingthebooksusa.blogspot.com/2006/09/stuffed-anaheim-chiles.html">one to share</a>. It started off with a bag of Anaheim chiles from the CSA. I poked around on their website a bit and found a recipe for chiles stuffed with a can of pinto beans, white rice, and salsa. That sounded like a good starting point, but not a good way to finish. So, I borrowed the idea and improvised heavily, and the results were delicious.<br /><br />I started by blanching the Anaheim chiles in a pot of boiling water for about 5 minutes. I almost skipped this step, but I'm glad I didn't. The final recipe doesn't have much liquid in it, and I think the peppers would have been tough and fibrous without their first soak in the Chile Spa. The hot bath was followed by a quick dip in ice water to stop the cooking. I stopped there and bagged the chiles to use one night during the week. I also cooked a generous handful of basmati rice with some salsa added as part of the water, also setting that aside in the refrigerator.<br /><br />On the night I made this, I got home from work and got into the kitchen. They were in the oven in about 20 minutes. I did use the can of pinto beans from the original recipe, but then went to work on some seasonings: onions, garlic, chopped green chiles, and tomatoes to moisten the mix. And cheese, of course. Hello. Beans and rice without cheese is like Thelma and Louise without a car. (I did have more filling than would fit in the chiles, so I just packed it into a small casserole dish and baked it right along with the stuffed chiles. While they were baking off in the oven, I chopped some tomato to toss over the top. About 30 minutes later, we had a dinner that we both enjoyed tremendously. Another one to go into the rotation, based on what came in my CSA bag. What's not to love?Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com1tag:blogger.com,1999:blog-8606151885784715679.post-28715684847217430332008-09-01T19:22:00.001-07:002008-09-01T19:37:14.495-07:00Mashed Potatoes meets Artichoke DipThe last few weeks, I've pretty much eaten garbage, albeit vegetarian garbage. It's taken a toll on my wasteline AND my finances, as that Wendy's egg, cheese, and tomato panini with a large diet Coke costs about $5--every day. Lunches have been nonexistant or have come from the school cafeteria, neither of which is a good choice. Dinners have been a boring blur of quick standbys or take out. So, this weekend I decided I really wanted to get some cooking done ahead of time so that I could eat something that at least came from my own kitchen.<br /><br />Add to that that I've had this weird craving for artichokes. I don't know why. I never had artichokes as a child, and my exposure as an adult has been limited. Nonetheless, artichokes in anything have made my ears perk up. At the same time, I've been craving some of the creamy comfort of mashed potatoes, but when you don't eat meat, it can be hard to find something to serve them with.<br /><br />It was destiny, I suppose, to find this recipe for <a href="http://cookingthebooksusa.blogspot.com/2008/09/parmesan-artichoke-potato-casserole.html">Parmesan Artichoke Potato Casserole</a> over on the CLBB. It goes together quickly and uses few ingredients. It makes a large casserole full, so it is even economical. But best of all, it's good. There's something about the piquant tone of the artichokes that offsets the potatoes perfectly. There's just enough tang, just enough creaminess, to make it all work well together.<br /><br />I put this together this morning, just to take for lunches. Then we had an impromptu gathering of our children and grandchildren. I still tossed the casserole in the oven to finish it off. Frankly, I didn't think they would eat it. Artichokes? Faggidaboutit. Mayonnaise? Their proper raising doesn't always stop them from making gagging sounds. My nice full pan of casserole? Down by 1/4. And I didn't serve it to them, which explains why there are so many spoons and little bowls in the dishwasher. Like little chicks, they just kept going back and pecking at it while we waited for our "real" lunch to be ready. So, I would say this one definitely qualifies as a winner. Sorry I have no pictures yet, but you can see it in your head. My pretty green casserole dish filled with white creamy goodness, with that crispy-cheesy topping of bread crumbs, parmesan, and paprika baked to crackly goodness. Mmmmmm....lunch will be good this week, for sure!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-169901415026614532008-08-31T21:43:00.000-07:002008-08-31T22:01:41.087-07:00Yes, I'm still here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i239.photobucket.com/albums/ff161/tknight10/P8311321.jpg?t=1220244581"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://i239.photobucket.com/albums/ff161/tknight10/P8311321.jpg?t=1220244581" alt="" border="0" /></a><br />I haven't forgotten my blog, not at all. In fact, I spend a little time every day feeling guilty that there is nothing new posted for the past few months. As always, the end of school was very busy, then we were off to Hawai'i the day after. Sixteen days later, our plane landed at home, and eight hours after that, I was on another plane to Baltimore for a conference. A couple of weeks at home trying to catch up on a year's worth of tasks didn't leave much time for cooking, then I was back at work.<br /><br />There have been a few new things here and there that I will share over the next few days, but we've relied a lot on improvisation and stand-bys. Tonight, I wanted to show you a light dessert that had us pretty much licking the dishes. Since our traveling wings are clipped by the resumption of the school year, we have to rely on food to take us to exotic destinations. For some reason, it is foods of the Mediterranean and the Middle East that most often do that for me. It is those foods that you can sit down with, knowing that you might have a counterpart thousands of miles away, eating the very same type of thing--not in a fancy restaurant, but outside watching a sunset, or around the table with her family.<br /><br />This recipe was born out of the fact that I had figs--too many to eat out of hand. The figs were the result of an overly ambitious trip to Costco. So were the mangoes, pineapple, grape tomatoes, and oh so many other things, but that's another story. I borrowed technique from a Nigella recipe, then went with my instincts.<br /><br />The figs are prepared by slicing them almost all the way through in quarters, then fitting them into a buttered baking dish close together, but opened just a little bit. I used about a dozen. Melt about half a stick of butter, and stir in a generous 1/4 cup of sugar and a drizzle of vanilla. Pour it over the figs, especially into the open area. Roast the figs in a 500 degree oven for about 20 minutes.<br /><br />In the meantime, spoon some Greek yogurt into a dish, topping it with a drizzle of honey and some chopped almonds. When the figs are out of the oven, let them cool just a bit, then spoon them over the yogurt along with a bit of their syrup. Top with another dollop of honey and scatter some more chopped almonds over the top. (Nigella recommends pistachios, which would also be good. I even like the idea of pignolias.) Quick and low maintenance, and much cheaper than a trip to Greece.Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com0tag:blogger.com,1999:blog-8606151885784715679.post-64127495397361517472008-04-27T18:45:00.000-07:002008-12-13T00:48:44.520-08:00A Sweet Ending<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1M3eS5q7Hu_ULNphSWAI9DQwm7KnrafGvGjDCY495Cu5JkBGf-rWkL437xkAwn9bdiYOrWBLqzQi-iGhVhAynDXldE6ISX-dZukh_i2VGdvhF62Xuh3Jq4r7TFr7w_f_1S4s_gTuVXY/s1600-h/PICT2454.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1M3eS5q7Hu_ULNphSWAI9DQwm7KnrafGvGjDCY495Cu5JkBGf-rWkL437xkAwn9bdiYOrWBLqzQi-iGhVhAynDXldE6ISX-dZukh_i2VGdvhF62Xuh3Jq4r7TFr7w_f_1S4s_gTuVXY/s400/PICT2454.JPG" alt="" id="BLOGGER_PHOTO_ID_5194107003471971794" border="0" /></a><br />When I was at the grocery store today, I guess my subconscious was working on what to do with all that strawberries sitting in the refrigerator, because my cart was suddenly drawn to a place I NEVER go--the forbidden zone--the cookie aisle. Seriously, why would I go down there? I don't eat sweets at all very often, and when I do, I make them myself. But I knew I wanted to do something with those strawberries and I didn't want to turn on the oven to bake a pound cake. So...this little creation came from a package of Pepperidge Farm Chessmen Cookies. There's not a recipe--just a block of cream cheese blended with some agave syrup (or sweetener of your choice), the zest of one lemon, and a drizzle of vanilla. Strawberries macerated with a bit of sugar. Put the cookie on a plate, spread on some of the cream cheese (chilled back to its original consistency), and spoon on the strawberries. These quickly became addictive, and I'm afraid that we all ate far too many. They were certainly good, though. If I were serving them to company, I think I'd go for nicely sliced fruit and skip the macerating. Perhaps even just setting some raspberries and blueberries into the cream cheese could be nice. I think I see more of these in our future!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ccVMkY9Tzw5tjxnQAFU0-nlbn7v5AbLUzKJBu4q6JejsD4lXjtXZCWeKoBRKIiH-XmJAUEUeAvZUa1O02icCeotsMVOrI8JWumavSlCQWNMZFtmF84LkQ2NY3hVSzq52yhBivPFrpw/s1600-h/PICT2444.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4ccVMkY9Tzw5tjxnQAFU0-nlbn7v5AbLUzKJBu4q6JejsD4lXjtXZCWeKoBRKIiH-XmJAUEUeAvZUa1O02icCeotsMVOrI8JWumavSlCQWNMZFtmF84LkQ2NY3hVSzq52yhBivPFrpw/s400/PICT2444.JPG" alt="" id="BLOGGER_PHOTO_ID_5194107012061906402" border="0" /></a><br />While I haven't had much of a chance to cook the past couple of weeks, I did have this photo lying around of a recipe I haven't posted yet. And that's a shame, because this was truly an exceptional, and exceptionally quick, side dish. You start by using a microwave to bake a few potatoes--just as many as you need. I used four medium Yukon Golds. (And for those who know me well--yes, I did use "microwave" and "potato" in the same sentence. You can shut up about it now. Taunting me will not really make your life better.) When the potatoes come out of the microwave, they take a little bath in ice water to spare your fingerprints from being cauterized off of your body. Slice 'em or dice 'em, it really doesn't matter. But get some olive oil in a skillet, heat it up, and throw those babies in there. When they begin to turn golden, add lots of sliced scallions, as much minced garlic as sounds good to you, and a "generous" sprinkling of paprika. I used smoky Spanish paprika, and loved it. I guess I should mention that this is one of the "no recipe" recipes from <span style="font-style: italic;">Vegan Express. </span>I actually have re-planned the menus that I planned on, and shopped for, two weeks ago from this book, so hopefully, that cooking will actually get done this week.<br /><br />Stay tuned!Michellehttp://www.blogger.com/profile/09233810829904098430noreply@blogger.com1