OK, The Pedant reminded me with his last post that I've been bad at posting. We've done some great cooking and I should share. Since I just don't have time to let you know what I've made the last month, I'll start with the last weekend:
Rye and Cornmeal Muffins: I saw this recipe in the New York Times and it was great. Super easy to make and really tasty. We had them for dinner with a Quick Belgian Salad from the salad cookbook. Very yummy.
Minestrone Soup: I have to say that I've become known (well, with TP) for my Minestrone soup. It' a pretty easy recipe: cook some veg in broth (usually water though - then it makes a broth plus LOTS of spices), add a can or two of tomato paste, put in beans and pasta, let it get thick and yummy. I made it again this weekend from a batch of vegetable soup I made a few weeks ago. It's super tasty.
Fennel and Onions with Capers: Lidia Bastianich (whom I love) has a great and easy recipe for fennel and onions with capers. We made it in a much smaller pan than usual (since we were making it with some chicken soup and turkey meatballs for TP - I'll let you hear about it from him) so it took longer for the veg to caramelize but man, this dish is tasty!
New obsession: Trader Joe's. I like their low fat string cheese so much. Also, they have mini goat cheeses that come in a pre-packaged 1 oz block. Perfect for omelets. Or anything else. Mmmm.... And they have these super cheap pouches of beans - soybeans and chickpeas. So tasty.
Showing posts with label lidia. Show all posts
Showing posts with label lidia. Show all posts
Tuesday, March 8, 2011
Thursday, January 20, 2011
Lots of Cooking!
In a nutshell, the rest of Belgium was amazing. We ate great fries in Brugge (and Antwerp), great waffles, and had an INCREDIBLE meal at a lovely restaurant in Brussels. We are SO sad to be home.
But, since I haven't started classes yet, we've had some opportunity for cooking. Here's what we've made:
SOUPS
It's the time of year where soup is divine. Plus, I find it an excellent lunch. So we've made the following soups:
Along with the egg drop soup we made a stir fry of our own creation, with lots of veg. Super tasty and really simple
COUSCOUS
I tried a Vegetarian Times Israeli Couscous salad that turned out great. It had couscous, saffron, tomatoes, leeks, fennel, arugula and a sauce from veg broth. Again, might have been better when leeks are in season (although I LOVE winter, I hate the lack of great produce), but still, a real winner. We might make it with less couscous and more veg (or a protein source? Chickpeas!!) in the future.
CHILI
Last night we made another VT recipe for chili with dark ale. I guess Belgium got to us?? It was simple - black beans, corn, tomatoes, chipotle peppers, cumin, onion, garlic, red pepper and beer (we used Brooklyn Brewery's Dark Chocolate Stout, since we have it) and let it get super thick. It was good, but a bit too bitter for me. (Darn sweet tooth!)
PIZZA
Last weekend my sister was in town and we invited our cousin to join us and her boyfriend for dinner. We had 2 bottles of wine, really good bread and cheese (thanks cus!), salad (thanks again cus!), minestrone and "make your own pizza." That was a hit! We had sauteed veg (mushrooms, onions, peppers), lots of seasonings and cheese. It was a hit! A really great thing to do for dinner.
Tonight is a bean casserole. The beans have been soaking and I'm excited to start cooking it. Next week, food prep will be mostly on the weekends since I start class again.
But, since I haven't started classes yet, we've had some opportunity for cooking. Here's what we've made:
SOUPS
It's the time of year where soup is divine. Plus, I find it an excellent lunch. So we've made the following soups:
- Vegetable Soup - a big, big pot. I used it as a basis for a really lovely minestrone soup (which is quickly becoming something I'm REALLY good at)
- Egg Drop Soup - with lots of spinach. Really, a lovely treat
- Alma's Cooked Water Soup - From a Lidia Bastianich cook book. Basically, water and chard. Then, you use the broth to poach eggs for a great meal. It's a keeper, and will likely be better at the end of summer when chard is actually in season...
Along with the egg drop soup we made a stir fry of our own creation, with lots of veg. Super tasty and really simple
COUSCOUS
I tried a Vegetarian Times Israeli Couscous salad that turned out great. It had couscous, saffron, tomatoes, leeks, fennel, arugula and a sauce from veg broth. Again, might have been better when leeks are in season (although I LOVE winter, I hate the lack of great produce), but still, a real winner. We might make it with less couscous and more veg (or a protein source? Chickpeas!!) in the future.
CHILI
Last night we made another VT recipe for chili with dark ale. I guess Belgium got to us?? It was simple - black beans, corn, tomatoes, chipotle peppers, cumin, onion, garlic, red pepper and beer (we used Brooklyn Brewery's Dark Chocolate Stout, since we have it) and let it get super thick. It was good, but a bit too bitter for me. (Darn sweet tooth!)
PIZZA
Last weekend my sister was in town and we invited our cousin to join us and her boyfriend for dinner. We had 2 bottles of wine, really good bread and cheese (thanks cus!), salad (thanks again cus!), minestrone and "make your own pizza." That was a hit! We had sauteed veg (mushrooms, onions, peppers), lots of seasonings and cheese. It was a hit! A really great thing to do for dinner.
Tonight is a bean casserole. The beans have been soaking and I'm excited to start cooking it. Next week, food prep will be mostly on the weekends since I start class again.
Monday, October 19, 2009
As I posted yesterday, we had a weekend full of cooking. We ended up not making the gnocchi for dinner since both of us snacked a bit too much at the book club. Plus, it was after 8 when people left and neither The Pedant or I felt like cooking much. We will make it tonight along with cooking up a Beet and Gorgonzola salad and setting a sweet potato and winter squash soup in the slow cooker for more easy to grab lunches. But, I can talk about some of the foods we made this weekend.
First, I'll start with Friday Dinner. TP found a recipe on the Mark Bittman blog, Bitten, for a Carrot, Spinach and Rice Stew, which worked out really well. It was nice and creamy (thanks butter!) and totally tasty. Also, although it took a while to thicken, it was pretty easy to make. We decided to make some sweet potatoes that we had gotten from our CSA and, according to a brilliant idea of TP's, I mashed 2 up with about 3/4 of a cup of red kidney beans (for protein). I added some cinnamon, salt, pepper, hot pepper flakes and EVOO and it came out really well. It was sweet and spicy with a really interesting taste.
Sunday we baked for my book club and had had pretty good success. We made polenta cookies from Lidia's Italy and they came out really well. We used a stand mixer not a food processor (I try to keep the food processor parve and the recipe call for butter) and it worked really well. I was supposed to pipe out crescents, but I didn't have a pipping bag, so I shaped them by hand which worked fine. They were a hit, and a bigger hit at work! We also made Peanut Butter Cupcakes from the Joy of Cooking that came out a bit more like muffins. I think for a few reasons: 1) I didn't follow the recipe perfectly and didn't alternate the wet and dry ingredients; 2) I used skim milk not whole milk; 3) I used natural peanut butter that was from the bottom of a large jar and was pretty dense; 4) I didn't frost them with a maple frosting because I didn't have confectioner's sugar. We did add about 1/2 a cup of receese peanut butter chips which added a great flavor, but we should have added in a full cup for more peanut buttery goodness.
As for the minestrone, I was pretty full from snacking during the book club so I only had a few tastes. It came out really well. We finally remembered to add in some Parmesan rinds to the cooking which I think made a huge difference. (A tip of the great Lidia!) Really good!
First, I'll start with Friday Dinner. TP found a recipe on the Mark Bittman blog, Bitten, for a Carrot, Spinach and Rice Stew, which worked out really well. It was nice and creamy (thanks butter!) and totally tasty. Also, although it took a while to thicken, it was pretty easy to make. We decided to make some sweet potatoes that we had gotten from our CSA and, according to a brilliant idea of TP's, I mashed 2 up with about 3/4 of a cup of red kidney beans (for protein). I added some cinnamon, salt, pepper, hot pepper flakes and EVOO and it came out really well. It was sweet and spicy with a really interesting taste.
Sunday we baked for my book club and had had pretty good success. We made polenta cookies from Lidia's Italy and they came out really well. We used a stand mixer not a food processor (I try to keep the food processor parve and the recipe call for butter) and it worked really well. I was supposed to pipe out crescents, but I didn't have a pipping bag, so I shaped them by hand which worked fine. They were a hit, and a bigger hit at work! We also made Peanut Butter Cupcakes from the Joy of Cooking that came out a bit more like muffins. I think for a few reasons: 1) I didn't follow the recipe perfectly and didn't alternate the wet and dry ingredients; 2) I used skim milk not whole milk; 3) I used natural peanut butter that was from the bottom of a large jar and was pretty dense; 4) I didn't frost them with a maple frosting because I didn't have confectioner's sugar. We did add about 1/2 a cup of receese peanut butter chips which added a great flavor, but we should have added in a full cup for more peanut buttery goodness.
As for the minestrone, I was pretty full from snacking during the book club so I only had a few tastes. It came out really well. We finally remembered to add in some Parmesan rinds to the cooking which I think made a huge difference. (A tip of the great Lidia!) Really good!
Thursday, August 13, 2009
In a preGood Italian Food!
Last night, The Pedant and I cooked a really great dish from Lidia's Italy. It was really, very good. And not too complicated! The dish was Pasta alla Norma, a Sicilian specialty. We did modify things a bit but it still turned out to be amazing.
The recipe called for about a pound of eggplant fried in a cup of oil. We probably had well over a pound - maybe closer to 2 pounds - and we so didn't fry. (Sorry Lidia. I love you and your shows, but frying is just too hard for me and my waistline!) We sauteed in about 1/4 of a cup (a thin layer - but next time, maybe even a thinner layer) and it was good. Then we set a pound of whole wheat penne to boil (apparently, we couldn't find whole wheat ziti at the Teet) and made a simple sauce with canned crushed tomatoes, garlic, red pepper flakes, salt and pepper. After adding in the pasta to let it finish cooking in the sauce, we added some fresh basil (from my mini-garden, i.e., 2 small pots on the balcony with basil, parsley and chives from our CSA), about 1 cup of ricotta salata (which, I really have to say is an amazing cheese - I really love it and need to find many more ways to use it!) and then layer on the eggplant and 1 more cup of ricotta salata. And it was amazing!
TP and I had a lovely evening eating (too much, but so worth it!) Pasta alla Norma and watching Cranford - a mini series recommended by my cousins and very entertaining.
We also made another Lidia dish for dinner Tuesday, but this time from Lidia's Family Table: Cauliflower and egg salad. We liked the recipe so much we actually copied it from the TV show before we got the book (although this was the first time we made it). Very simple, very good: steamed cauliflower, hard boiled eggs, EVOO, white wine vinegar. Toss, enjoy. And we did.
The recipe called for about a pound of eggplant fried in a cup of oil. We probably had well over a pound - maybe closer to 2 pounds - and we so didn't fry. (Sorry Lidia. I love you and your shows, but frying is just too hard for me and my waistline!) We sauteed in about 1/4 of a cup (a thin layer - but next time, maybe even a thinner layer) and it was good. Then we set a pound of whole wheat penne to boil (apparently, we couldn't find whole wheat ziti at the Teet) and made a simple sauce with canned crushed tomatoes, garlic, red pepper flakes, salt and pepper. After adding in the pasta to let it finish cooking in the sauce, we added some fresh basil (from my mini-garden, i.e., 2 small pots on the balcony with basil, parsley and chives from our CSA), about 1 cup of ricotta salata (which, I really have to say is an amazing cheese - I really love it and need to find many more ways to use it!) and then layer on the eggplant and 1 more cup of ricotta salata. And it was amazing!
TP and I had a lovely evening eating (too much, but so worth it!) Pasta alla Norma and watching Cranford - a mini series recommended by my cousins and very entertaining.
We also made another Lidia dish for dinner Tuesday, but this time from Lidia's Family Table: Cauliflower and egg salad. We liked the recipe so much we actually copied it from the TV show before we got the book (although this was the first time we made it). Very simple, very good: steamed cauliflower, hard boiled eggs, EVOO, white wine vinegar. Toss, enjoy. And we did.
Subscribe to:
Posts (Atom)