Chicken Satay

April 29, 2011 Comments Off on Chicken Satay


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eating…

March 14, 2011 Comments Off on eating…

easy, healthy, and delicious sunday dinner:

seared ahi tuna with cilantro soy sauce vinegarette
trader joe’s harvest grains blend
roasted green beans with toasted almonds 

enjoying….

March 13, 2011 Comments Off on enjoying….

tea and cookies

bacon mac ‘n cheese

March 1, 2011 Comments Off on bacon mac ‘n cheese

mac 'n cheese

The pictures may not be pretty, but this was so good I had to post the recipe tonight. Drew went back for not only seconds, but thirds!

A few notes: I used whole wheat macaroni (made me feel just a tiiiiny bit better about all the butter and cheese that’s in there) I also used whole foods bacon, which is thicker than most packaged bacon, I like it better that way and they’re also less salty so I can control the salt more.  I recommend using the best cheese you can get and are willing to pay for. The quality of the cheese really determines the goodness of the dish.

Based on Martha Stewart’s Perfect Macaroni and Cheese :

Ingredients:
1/2 lb macaroni
1/2 pound bacon
3 tablespoons unsalted butter
2 3/4 cups milk
1/4 cup all-purpose flour
2 teaspoons salt
pinch of nutmet, black pepper, and cayenne pepper
2 cups grated sharp white cheddar
1/2 cup Parmigiano Reggiano (plus another 1/4 cup for topping)
1/2 cup Gruyere (or can just use a whole up of the Parmigiano Reggiano)
1 cup panko bread crumbs 

Directions:
Preheat oven to 375 degrees F

1. heat up milk to a boil, then take off heat and let stand
melt butter in medium size saucepan on medium heat
add flour to butter and whisk to incoporate
slowly add 1/2 cup of the hot milk, whisk to get rid of any lumps of flour/butter mixture
keep whisking and add the rest of the milk slowly
Whisk until mixture turns thick, then remove from heat
add in salt, nutmeg, black pepper and cayenne pepper
mix in cheddar, gruyere, and 1/2 cup of the parmiggiano reggiano

2. boil pot of water, enough to cook 1/2 pound macaroni
cook macaroni until just before they’re totally done (it’s ok to overcook, I don’t think it matters so much in mac ‘n cheese)
drain pasta and rinse with cold water (you want to get all the gumminess off) 

3. while the macaroni was cooking, cook the bacon
easiest is to cut bacon into bit size pieces before cooking
after they’ve finished cooking, drain off as much fat as possible 

4. mix the panko bread crumbs with 1/4 cup of parmeggiano reggiano
mix the macaroni with the cheese/milk mixture
mix in 3/4 of the bacon
top with remaining bacon then panko/parmeggiano mix
bake in oven for 30 minutes until the panko turns golden (if you’re not seeing the color change after 30 minutes, just turn on the broiler for a minute or two, but keep an eye on it!)
remove from oven, let cool for 5 minutes. 

Enjoy!! 

 

Butternut Lasagna Recipe

February 4, 2011 Comments Off on Butternut Lasagna Recipe

butternut lasagna

I made this lasagna last night and I can’t wait to share because it has to be one of the yummiest recipes I’ve ever made!  It’s based on this recipe I found over at Apartment Therapy.  I love that it’s full of flavor but it’s also relatively healthy.  It’s completely vegetarian and doesn’t even have that much cheese.  The original recipe called for mushrooms (drew doesn’t like them) and chard (I didn’t have any) which I substituted for some frozen corn and spinach.  I also added a can of tomato sauce since I was using the noodles that didn’t need to be pre-boiled I wanted to give the filling some extra liquid.  

Vegetarian Lasagna with Butternut Bechemel

Ingredients:
2lb butternt
1cup milk
pinch nutmeg
1cup frozen corn
1big bunch of spinach (use however much you want)
1 16oz can tomato sauce
lasagna noodles

-Cube butternut squash and roast at 375 degrees until soft
-while roasting squash, saute corn and spinach until spinach is wilted
-add the tomato sauce to the corn/spinach mix and bring to a boil
-bring down heat to low and let sauce simmer
-when squash is soft, put in a bowl and let cook a little bit
-add 1 cup milk to the squash
-use immersion blender to puree until smooth (you can also use a regular blender)
if the squash is too thick, just add more milk until you get the consistency of thick milkshake
-add salt to taste and pinch of nutmeg
-now layer the lasagna by spreading a little tomato sauce mix on the bottom followed by noodles, tomato sauce, butternut mixture and thin layer of parmesan.  Repeat 2x or 3x depending on the size of your pan.  
-bake, covered at 375 degrees for 30min, then uncover and bake another 10-15 min until golden brown. 

earl grey tea cookies

December 13, 2010 Comments Off on earl grey tea cookies

Tonight, work turned out to be a bust.  so i made cookies.  I’ve been eyeing this recipe for earl grey tea cookies for awhile since I love earl grey tea and cookies.  I didn’t have orange zest, but i added double the earl grey since I really wanted the flavor to come through.  I gotta say that the cookies were a little too mealy for me, perhaps because I used white whole wheat flour instead of regular white flour.  Still, I enjoy them, especially with a hot cup of tea :)earl grey cookies

brussels sprouts hash

December 7, 2010 Comments Off on brussels sprouts hash

I’ve tried brussels sprouts before, but never found a recipe I liked, even the ones with bacon.  When Simone suggested a brussels sprouts hash recipe, I thought I had to give it a try!  I like pretty much everything hashed and this dish did not disappoint.  It’s so simple to make and even Drew liked it!brussels sprouts hash

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