Wednesday, December 9, 2009
Monday, November 30, 2009
Tuesday, November 24, 2009
When you are making pasta, put the pasta into the pot of cold water. Bring to a boil and then TURN OFF THE HEAT. Allow pot to sit there for the allotted time that the pasta is supposed to cook and WALAH! your pasta is ready to eat! Cuts down the energy used to cook because you cut the heat as soon as you're boiling. And it works! Try it - you might convert ;-)
Saturday, November 21, 2009
One of the first (only?) things I liked about NYC so, so many years ago (really? 10?) were the ads in Times Square. A lot of them were 3D, few used those light thingies and 90% were creative. Oh how the times have changed! But the ads are still out there! My brother sent me this link. Here are some of my favs
Tuesday, November 17, 2009
Monday, November 16, 2009
Quick Hominy & Zucchini Chili
Cook time: High for 2 ½ hours
2/3 cup chopped tomatoes, undrained
1 15oz can white hominy
2 medium size zucchini, cut into 1” chunks
1 tsp olive oil
1 medium-size white boiling onion or shallot, finely chopped
1 stalk celery, chopped
1 ¼ tsp chili powder
Salt to taste
Juice and zest of 1 lime
1/3 cup sour cream mixed with the zest of 2 limes, for serving
2/3 cup shredded white cheddar cheese, for serving
1 green onion, chopped, for serving
Chopped cilantro, for serving
Add the tomatoes and their juice, hominy, zucchini, and a few shakes of garlic powder to the slow cooker.
Heat the oil in a small skillet and cook the onion and celery a bit, just to soften. Add the chili powder and blend with the vegetables, then add the mixture to the crock. Stir to combine. Cover and cook on high for about 2 ½ hours.
Season with salt and stir in the lime juice and zest. Serve in bowls topped with toppings.
Thursday, November 5, 2009
I was Twiggy - but the blond wig didn't work out so well. And that night I figured out that Twiggy didn't smile an any of her pictures. That might have been the hardest part of the costume!
Tuesday, November 3, 2009
Checking out the hoopla, trying to decide if I want to walk up and be a part of it... (check out the cool yellow tree!)
Fun catching this guy taking pictures - funny that we had this idea at the same time!
Never knew I was this close to the 10k... amazing what walking down a few blocks will reveal!
I love seeing the unique running outfits!
And this is where the tears begin. Even a block away (3rd Ave instead of 4th Ave) you can hear the cheering. These "rude" New Yorkers give up their Sunday morning to come out and cheer on strangers. Calling out things they see on their shirts: names or flags
Bands set up all along the route playing & singing to encourage the runners on. You'd also see sound systems (the one at my old laundry mat was playing the Macarena and "you've got to move it, move it" the 2 times I walked by)
People will just stand along the route and give things away. This guy has Snickers bars. Up the avenue were people with bananas. The local grocery store had buy 1/get 1 free for packages of bottled water.
I needed to get across the avenue and the fireman I asked about etiquette ask me how fast I ran. He told me I could cross as long as I didn't interfere. This is what I had to run through...
Everyone cheering on folks at 9th St. Even the fire department came out to cheer them on!
I will miss this HUGE sense of community. How everyone comes together to cheer on this weekend visitors.
Wednesday, October 28, 2009
This is what I made:
1 cup water
1/2 cup brown rice
1 can pigeon peas
onions (your choice)
equivalent to 1 chopped tomato
Combine water and brown rice in a pot. Bring to a boil and let simmer for 10-12 minutes until the water is absorbed. Let stand for a few minutes and fluff with a fork.
Add rice to pigeon peas, onion and tomato. Season with salt and pepper (yep! I added salt & pepper :-D)
Thursday, October 22, 2009
Friday, October 16, 2009
Tuesday, October 6, 2009
Spaghetti Squash Puttanesca
1 lg spaghetti squash (4-4.5bls)
1pt grape or cherry tomatoes, cut into quarters
½ c. loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish
2 cans (5oz) white or light tuna in water, drained and flaked
¼ c pitted Kalamata olives, chopped
1 Tbsp drained capers, coarsely chopped
1 Tbls olive oil
2 tsp red wine vinegar
Salt, pepper, Parmesan cheese for garnish
Place squash in 9” glass pie plate and pierce 6 times with sharp knife. Microwave on high 5-6 minutes per pound, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling.
Meanwhile, in a medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, ¼ tsp salt, and 1/8 tsp freshly ground black pepper until combined.
Cut squash lengthwise in half; remove and discard seeds. With fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add ¼ tsp salt and 1/7 tsp ground black pepper, toss to combine.
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
I liked this because the toppings were cold/chilled. I might try this on top of pasta too.
Tuesday, September 29, 2009
So what does one do with a squash the size of a rugby ball? SHARE! No, here is one of the things I made:
1 spaghetti squash, halved lengthwise and seeded
2 Tbl olive oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
2 Tbl chopped fresh basil
Place spaghetti squash cut sides down on a lightly greased baking sheet and bake 30 minutes in a 350 degree oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saunte onion in oil until tender. Add garlic, and sauté for 2-3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, and basil. Serve warm.
Monday, September 28, 2009
Saturday, September 5, 2009
For some today is a day to celebrate because it is the start of college football. Not for me, I have no team loyalty (thank you XU!). For me today is a day to celebrate because it's J-nette's b-day! Twenty some years ago today she became the final female in our house! While J was often the sneaky one in our house - she has become one of the most thoughtful and caring women I know. It has been a pleasure watching her grow up - watching her find what God has created her to be. I am constantly challenged by compassion for others. May this year be filled with new challenges and greater blessings. Love you bill!
Friday, August 28, 2009
Toasted Quinoa, Snow Pease, Tomatoes, and Mozzarella Salad
1 ½ cups uncooked quinoa, rinsed and drained
3 cups water
1 cup diagonally cut snow peas
¾ cup (3oz) diced fresh mozzarella cheese
½ cup chopped red onion
½ cup chopped seedless cucumber
¼ cup chopped fresh mint
2 Tbl chopped fresh basil
1 pint cherry tomatoes, halved
1 tsp grated lemon rind
¼ cup fresh lemon juice
4 tsp extra virgin olive oil
1 ½ Tbl Dijon mustard
¾ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp hot sauce
Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes).
Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.
Tuesday, August 25, 2009
But I'm picky about it. I don't like chocolate cake, don't really like chocolate ice cream. Trying to like dark chocolate (because it's the "good for you" chocolate). Recently I was reintroduced to truffles. What a great treat! As usual, I was conflicted in making the decision on what flavor, but chocolate raspberry was the winner. Mmmm, I savored that taste and will savor the memory for a long, long time.
Wednesday, August 19, 2009
Bowtie Pasta with Arugula
1 lb bowtie pasta
1/3 cup olive oil
1 red pepper, chopped
2 cups arugula
4 hard boiled eggs, chopped
½ cup shaved parmesan cheese
½ cup pine nuts, toasted
½ cup chopped fresh dill
Combine lemon juice, olive oil, salt and pepper.
Mix everything together and toss
We tried to go to Teddy Roosevelt's birthplace. The guidebook told us it was open...it wasn't.
We had brunch at Pete's Tavern. It's advertised as the "Oldest Surviving Bar in NY" and is where O Henry wrote. During the Prohibition they disguised the place as a flower shop and continued to serve customers!
Wednesday, August 5, 2009
Roasted Veggie Orzo
Oven @ 400
1 ½ cups fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 small red onion, cut into wedges
1 cup cut fresh asparagus (1” pieces)
1 tsp each dried oregano, thyme, rosemary, crushed
½ tsp salt
1 ¼ cups uncooked orzo pasta
¼ cup crumbled feta cheese
Place vegetables in a 15 x 10 x 1” baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake for 20-25 minutes or until tender, stirring occasionally.
Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
Tuesday, August 4, 2009
Monday, August 3, 2009
Greek Inspired Quinoa Salad
1 cup quinoa, rinsed
2 cups water
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1 ½ cups (6oz) crumbled feta cheese
1 cup grape tomatoes
¾ cup canned black beans, rinsed and drained
½ cup chopped seeded peeled cucumber
½ cup sliced pepperoncinis
½ cup greek olives, pitted and halved
¾ cup reduced-fat greek or Italian dressing
In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat; fluff with fork. Let stand for 10 minutes.
In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives. Pour ½ cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, drizzle remaining dressing over salad; toss to coat.
Wednesday, July 29, 2009
Wednesday, July 22, 2009
Pasta with Olive Oil, Garlic, and Zucchini
¾ lb spaghettini
¾ lb zucchini
Salt & pepper
½ cup extra-virgin olive oil
2 Tbls minced garlic
½ tsp red pepper flakes
3 Tbls coarsely chopped fresh basil
2 Tbls finely chopped fresh flat-leaf parsley
½ cup plus 2 Tbls freshly grated Parmesan cheese
Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
Heat ¼ cup olive oil in small skillet over medium-high heat until hot. Add garlic. Saute briefly, until light brown. Turn on exhaust fan and add red pepper flakes. Quickly add basil & parsley; mix well. Remove from heat.
When pasta is done, drain, reserving about ½ cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining ¼ cup oil, garlic mixture and ½ cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt & pepper as needed. Sprinkle with remaining 2 Tbls cheese. Serve at once.
Monday, July 13, 2009
Comments I've heard today (and it's only 10am!)
"I'd like a Grande." (me) "When you say 'grane' do you mean our largest size?" Scoff "no, medium"
(me) "Good morning, what would you like today?" "A medium" (um, do I fill in the blank?)
Wednesday, July 8, 2009
So this CSA that I've joined has challenged my cooking this year. New veggies I've never worked with really (bok choy! kale! napa cabbage!). I claim none of these recipes as my own (that gift was given soley to sister #3), but I'll share the yummy ones here!
2 tsp vegetable oil
½ cup chopped onion
½ cup thinly sliced carrot
½ cup chopped red bell pepper
2 garlic cloves, minced
2 tsp curry powder
1 tsp chili paste with garlic
½ tsp grated peeled fresh ginger
6 cups torn kale
2 cups cooked brown rice
1 cup cooked quinoa
2 Tbl minced fresh cilantro
1 Tbl soy sauce
1 (15oz) can chickpeas, drained
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.
Monday, July 6, 2009
Hanging with these guys (sisters, brother, brother-by-choice)
This guy's socks (and Pujols grand slam!)
Finally meeting this guy (and this is the best pic you'll get until #2 and my mom start uploading their millions of photos of him)
Scavenger Hunt at Jungle Jim's grocery (and all the new foods I got to try because of that!)