Friday, December 24, 2010
Sunday, December 19, 2010
After a weekend of travel and holiday concerts, the kitchen was looking suspiciously clean and unused. To celebrate the end of the school year and have a yummy lunch before driving back to our respective parents' homes for the holidays, Doug and I made this tasty lunch.
- Smitten Kitchen's garlic butter roasted mushrooms, half a batch. Perfect with one container of mushrooms and two diners.
- Chicken, cooked in a big pan with garlic powder, oregano, pepper, and balsamic vinegar.
- Trader Joe's Garlic Basil linguini
- with slices of Trader Joe's multigrain bread to sop up the sauces.
Wednesday, December 15, 2010
Preheat oven to 350 degrees. Put cupcake papers in 2 muffin pans (24 total).
Combine the chocolate chips and hot coffee, stirring until the chocolate has melted and the mixture is smooth. Let stand.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda. In a larger bowl (everything will be eventually going into this one) beat the two eggs until thickened and lemon colored, about 5 minutes with a hand mixer. Add the oil, buttermilk, vanilla, and chocolate mixture, beating after each addition. Add the dry ingredients, beating until combined.
Divide batter between the cupcake cups and bake for 12-15 minutes, until a toothpick inserted into a cupcake comes out clean.
Remove to racks to cool.
Thursday, December 9, 2010
Thinly slice the cabbage, celery, and onion. Grate the carrot with the large side of a cheese grater. In a medium bowl, combine the cabbage, celery, carrot, onion, garlic, and parsley. Drizzle with olive oil and vinegar and toss to coat. Add a spoonful of mayonnaise and stir until everything is evenly coated. Season with spices as desired.
Sunday, December 5, 2010
Well, not really. According to dictionary.com, nogging is "masonry, as bricks, used to fill the spaces between studs or other framing members."
...So not anything like nogging at all. A bit like egg nog though... without the eggs. In my book, that just makes it nog. The dictionary, of course, disagrees with me, and says that nog either contains eggs or is beer. This drink fits neither of those descriptions, but I assure you that it's mighty tasty anyway.
Eggless Nog with White Chocolate
- 1 Tablespoon Cream
- 1 Tablespoon Maple Syrup
- 1 teaspoon Cornstarch
- ¼ cups High-quality White Chocolate Chips
- 1 dash Nutmeg
- 1-½ cup Milk
In a large mug, combine cream, maple syrup, and cornstarch, stirring to combine. When the mixture is smooth, add the white chocolate chips. Microwave on high for 15 second increments (stirring between each increment) until the white chocolate chips have softened. Stir until smooth. Add the nutmeg and then stir in milk, a bit at a time, until the mug is as full as you like – mine holds about a cup and a half.
Microwave on high for 2 minutes or until it’s heated to your liking. Garnish with whipped cream and more nutmeg, if desired. Consume immediately!
NOTES: Ingredients are given for one large mug. If you’re just making this for yourself or for you and a friend, the microwave is the way to go. If you’re making a larger batch, you will probably want to do this on the stove. The basic instructions are the same, just combine the ingredients in an appropriately-sized pot instead of the individual mugs and be sure to whisk constantly.
Sunday, November 21, 2010
Over the next few days, I'll be posting a series of Thanksgiving recipes. Today, it's stuffing. Or dressing. Whatever you want to call it. This recipe is adapted from my dad's (rather vague) instructions for the stuffing he makes for Thanksgiving and Christmas every year.
This year, I felt like it would be silly to limit thankfulness just to my immediate family. On Sunday night, I decided to invite over a few good friends and test drive some of my standard Thanksgiving staples.
- 1 loaf Whole Wheat Or French Bread, Cubed And Toasted (About 8 Cup Breadcrumbs)
- ½ whole Onion
- 2 cloves Garlic
- 3 stalks Celery
- 2 whole Carrots
- 8 ounces, weight White Mushrooms
- 1 Tablespoon Olive Oil
- 6 sprigs Fresh Parsley, Minced
- 1 teaspoon Dry Basil
- 2 teaspoons Thyme
- 2 teaspoons Oregano
- 2 teaspoons Sage
- ½ teaspoons Black Pepper To Taste
- ½ Tablespoons Butter
- 1-½ cup Turkey Broth
Preheat oven to 350 degrees (F).
Mince the onion, garlic, and celery. Grate the carrots with a cheese grater. Chop the stems off the mushrooms and slice them thinly.
Heat the olive oil in a skillet and saute the vegetables until the onions are transparent and the mushrooms are cooked.
In a large bowl, combine breadcrumbs, vegetables, and spices. Add the butter (the heat of the vegetables will melt it) stir until combined. Continue stirring and add the broth, a bit at a time, until the breadcrumbs are well moistened but not saturated.
Oil or butter a 9×13 inch pan and pour in the stuffing. Cover the pan and cook at 350 degrees (F) for 30 minutes. If you prefer a slightly crunchier stuffing, you can uncover the pan for the last 5 minutes of cooking time