Oh it's the most wonderful time of the year!! I absolutely love the fall/winter, and cold weather puts me in the mood to bake. We had a crazy ice storm a couple weekends ago and we stayed in for 4 days straight just eating. It was glorious. Because of that small setback, my hubs and I had way too many carbs and fatty comfort food (mac n cheese!) and needed a reprieve from it all. Anyhow, I made these lovely baked apples earlier this week as a weeknight dessert, and it was SO FAST to put together. I started with perfectly sweet honeycrisp apples and cut one in half (1 apple = 2 servings). I cored out the 2 halves to create a little crater for the yummy filling. Now, you can use virtually anything that you want but I used walnuts, dried cranberries*, honey, and brown sugar. Stick 'em in the oven at 350 and bake for like 20 minutes (I took them out a little early so they were mostly soft but still had a bite). Next time I'd probably make them softer so it's easier to cut through with a spoon. No need to let them cool, just dig in! If you don't care about fat and calories, top it off with some fresh whipped cream or ice cream! These are so quick to make and can be made in large quantities at once for a show stopping dessert at your next dinner party. You can experiment with different apples and fillings, based on the season.
*I used dried cranberries in apple juice, which are different than your usual packaged cranberries that have been soaked in sugar syrup. The apple juice is MUCH better, believe me!
What's in it:
-honeycrisp apples, walnuts, dried cranberries, raw wildflower honey, light brown sugar
a dash of cinnamon
Wednesday, December 18, 2013
Tuesday, December 17, 2013
Flank Steak with Parsnip Puree
Flank steak is a great cut of meat; it's cheap, quick to make, and extremely versatile. I've been protein loading my husband and flank has proven to be a favorite. This was a fast weeknight meal that I threw together in about 30 minutes! I had some parsnips in the fridge that desperately wanted to be cooked. I pureed the parsnip with some oil, S&P, smoked paprika, and garlic. I seared the steak to mid-rare with a rub of cumin, salt, and pepper; and sliced up some green tomatoes (which I wanted to fry but ate raw because I was hungeeee!) 3 easy steps and voila! Dinner time! You can do it too!
What's in it:
-flank steak, S&P, cumin, parsnip, garlic powder, smoked paprika, green tomato
October Feast
What's in it:
-salmon, variety heirloom tomatoes, basil, S&P, arugula, EVOO
Friday, October 25, 2013
September Feast
September Feast y'all! Better late than never, right? The three ingredients picked were: flank steak, kale, and for dessert, something baked. With this, I went with a mid-rare skirt steak (couldn't get my hands on flank, but close enough!) seasoned with a simple salt, black pepper, and cumin rub, seared on a pan. I incorporated the kale into my version of a chimichurri sauce to enhance the flavor of otherwise blah kale. The end product was one of the best meals my husband and I have eaten (of course, aside from the amazing 3 course post 2nd wedding meal in the Maldives...ask me about it ;) ). I didn't make a side for this because a.) I made it on a very very busy night, and b.) I wanted to showcase my meat cooking skills, which I'm slowly perfecting! I just paired it with a soft pretzel roll.
What's in it: skirt steak, salt, pepper, cumin, cilantro, parsley, kale, coarse sea salt, lemon, EVOO
Dessert! This is really quite simple. Like really simple. Like no brain power involved. Even your engineer husband can make it! Steps: bake a sweet potato, cut lengthwise. take out the potato from the skin and mash together with brown sugar (and a drop of vanilla if you want it sweeter). stick it back in the oven for a few minutes. top with toasted almonds (*these almonds here aren't toasted because I didn't have time). enjoy!
What's in it: sweet potato, almonds, brown sugar, vanilla (if desired)
Seafood Stew
Yes, yes, I said I'd update more often, butttttttttt grad school is TIME CONSUMING. I *am* cooking, but the pictures have just been sitting on my camera...sowwie. Anyhow, this is a dish I made for my husband for his birthday dinner, adapted from something I saw online. It's a clear broth with shrimp and halibut and orzo pasta. The broth is flavored with basil, tomatoes, and garlic. It's a very simple dish to make, with most of the cook on the seafood coming from the heat of the broth. Serve it with a crusty bread and it's a quick weeknight supper!
What's in it:
-halibut, shrimp, orzo, basil, tomatoes, EVOO, garlic, S&P
Friday, August 23, 2013
August Feast
Chorizo and Bean Stew with Polenta |
Apricot Napoleon |
For the something fruity, I decided to make a fresh apricot napoleon. This was as simple as it gets. You can literally recreate it by looking at the picture. One trick to keep the pastry from puffing up too much is to weigh it down with aluminum or another cookie sheet in the oven. Make sure to take it off for the last couple minutes to let the pastry brown a bit. I took it off a bit too early so they still ended up puffing a bit. Oh wells! Still tastes great. All in all, even though I felt like a contestant on chopped, we had a lovely dinner and all is good with the world.
What's in it:
-polenta (corn meal), sea salt, olive oil, lamb chorizo, cannellini beans, tomato, onion, cumin, paprika, marjoram, black pepper
-pastry dough, apricot, whipped cream
Thursday, August 22, 2013
I'm Baaaaaaack
So, I know it's been a while. Or a year. Actually more than a year...but who's counting?? I've been *slightly* busy over the past year, what with graduating, moving to Dallas, getting married...you know the drill. Still, that's no excuse to neglect my blog!
Refreshed, renewed, and ready to tackle cooking again, I've decided to put more effort in refining my skills and updating regularly. I made dinner last night worthy of being posted, but I didn't have juice in my camera battery, nor was I going to wait to eat. For those interested, it was what I call East Meets Southwest. I made a hatch chile curried chicken. Needless to say, it was quite delectable. I served it with basmati rice and we enjoyed Sicilian Orange sherbet afterwards (while watching MasterChef of course). The husband (still getting used to that) has been on my case for trying out whenever they come to Texas. We'll see. We'll see.
This is a non-photographed post, but I'd like to introduce a little thing I'm doing (as a present to my husband) called Feast of the Month. Basically, I made a little booklet with 3 categories (starches/proteins/dessert), and 12 products within each category. He gets to choose at random which 3 things will comprise the meal, and my challenge is to make it all work together. The desserts are all noted as "something _____", e.g. something cold, something baked, etc. I have to create a dessert that fits the category, and I can never repeat things more than once. He gives me 48 hours of notice before I have to create that meal, and I can't use written recipes. Tonight is the first of the meals, so look out for a post later tonight or tomorrow.
Until then!
Refreshed, renewed, and ready to tackle cooking again, I've decided to put more effort in refining my skills and updating regularly. I made dinner last night worthy of being posted, but I didn't have juice in my camera battery, nor was I going to wait to eat. For those interested, it was what I call East Meets Southwest. I made a hatch chile curried chicken. Needless to say, it was quite delectable. I served it with basmati rice and we enjoyed Sicilian Orange sherbet afterwards (while watching MasterChef of course). The husband (still getting used to that) has been on my case for trying out whenever they come to Texas. We'll see. We'll see.
This is a non-photographed post, but I'd like to introduce a little thing I'm doing (as a present to my husband) called Feast of the Month. Basically, I made a little booklet with 3 categories (starches/proteins/dessert), and 12 products within each category. He gets to choose at random which 3 things will comprise the meal, and my challenge is to make it all work together. The desserts are all noted as "something _____", e.g. something cold, something baked, etc. I have to create a dessert that fits the category, and I can never repeat things more than once. He gives me 48 hours of notice before I have to create that meal, and I can't use written recipes. Tonight is the first of the meals, so look out for a post later tonight or tomorrow.
Until then!
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