Forget Chicken. THIS is what's for dinner. I don't have the urge to cook very often. So when I do, husband is usually down on his knees first thing, thanking the heavens {so that I can hear} for this one precious and fleeting moment that will soon pass and leave in its wake a satisfied stomach that will have to wait another few weeks or so until it will be satisfied again. And then I tell him to shut it and get up and help me. Anyway. One of those "precious and fleeting" moments happened last night, so THIS is what we had for dinner.
So. . * 2 (5 ounce) salmon fillets * 1-1/4 cloves garlic, minced * 1 teaspoon white wine * 1 teaspoon honey * 1 tablespoon and 2-1/4 teaspoons balsamic vinegar * 1-1/4 teaspoons Dijon mustard * salt and pepper to taste * 1 teaspoon chopped fresh oregano {we didn't have any, so we just skipped this one} 1. Perfect for a little post-workout feast. Pita Bread Recipe : Directions You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter. Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours. Sprinkle salt over the sponge and stir in the olive oil. If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. Apple braid. Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run! Jenna is very brave! I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become. I love a good apple pie, but wasn’t really in a pie mood. Then, when I woke up one morning craving homemade bread, inspiration struck. Apples + Homemade Bread = An Apple Braid! So I sliced up the apples into pieces, tossed them with cinnamon, sugar, and lemon juice and threw them in the oven to start cooking while I made the dough for the braid.
When the dough was ready, I rolled it out into a big rectangle, then cut each side into strips. The finished braid went onto a baking sheet into the oven until it was a nice light golden brown. The whole process is much more enjoyable if you have a sous chef to help out. Apple Braid Makes 1 bread (approximately 12 servings) Vegetarian Tacos With Goat Cheese. Food: quick + easy quiche - rosy+tart. Leslie Sarna. Veronica’s Buttery Beer Bread – Tasty Kitchen.
Unfettered F-U-N . . . Rainbow Jelly Shooter! Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!) , we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking". One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun! (And it IS - featured items include double rainbow . . . donuts! So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . .
I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Cheers, Michelle Rainbow Jelly Shooter Yield: about 45 jelly shots. All mine… « Northwest Noshings and Ramblings. So it is no secret that my husband is a picky eater. And more than that we pretty much have different tastes. Completely. So many a night I end up make separate items for dinner. His meal usually involves ground beef, and mine is usually vegetarian. I love quiche but fear having a whole giant one to myself. So I started awhile back making them in individual dishes. I love these quiche dishes that I one over at Joelen’s Culinary Adventures.
This quiche originated quite a while ago. Pear, Walnut, and Goat Cheese Quiche for Two cream cheese pie crust recipe (follows) custard filling recipe (follows) 1 pear, your choice what kind, cut into sections with skin on 1/3 cup goat cheese crumbles (or more if you really like cheese) 1/3 cup walnuts, toasted and roughly chopped Cream Cheese Pie Crust ½ cup all-purpose flour 3 TBSP unsalted butter, chilled and cut into 12 cubes 4 TBSP cream cheese, at room temperature 1 tsp apple cider 2 tsp honey Preheat oven to 350F.
Divide into two discs. Like this: Vegetarian. Going strong. Our meatless Mondays tradition is still going strong! Don finally accepted that going meatless every once in a while is not going to kill him, it seems. Most meatless Mondays, we eat cheesy pasta and salads, but being Asian, we get a honkering for rice. Actually, more like a honkering for something Japanese that goes well with rice. Which would bring me to one of my favorite foods: tofu. Tofu is a treasured ingredient in shojin cuisine (Buddhist vegetarianism). You can dry it and make koya dofu, which is very chewy and sucks up flavor like a sponge (great in nimono!). You can boil it and make it fluffy, in hotpot dishes. Pressing water out of tofu is easy. Pressed tofu is much denser and easier to work with in stirfries and baked preparations.
Tofu Steak – serves 2 1/2 14-oz block of tofu (silken or firm, whatever you like) 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp sake 1 tbsp mirin 1 tsp sugar 1 tsp grated ginger shichimi pepper (optional Press and slice tofu. Chili Non Carne with Kidney Beans (Veggie Chili Recipe. Lya's school just served vegetarian chili for lunch and she begged me to replicate the meal she had this week. I was more than happy to oblige. To recreate the dish, I used store-bought vegetarian chorizo, red kidney beans, caramelized onions, unsweetened cocoa powder, tomatoes, crumbled firm tofu, roasted green bell peppers and jalapeños. I just mixed them in a crock pot and let the flavors simmer together. I nested the chili in tortillas, added shredded cheese and secured them with little sticks decorated with cherry tomatoes. It’s not authentic Mexican cuisine, but it’s delicious and incredibly hearty. Ingredients Yields: 6 servings Directions Dry-toast the coriander seeds, cumin seeds and black peppercorns.
This step is optional but I find tomato skin unpleasant. In a pan, heat the canola oil. In the same pan, add the minced garlic. Transfer all the ingredients to the crock pot (except the cheeses, sour cream and onion chives). Ladle the chili into a large serving bowl. Bon appétit! Tips.
Appetizers. Muffins.