a list of must-try recipes June 22, 2011

Happy Wednesday, Bloggies!

It’s been a very slow week so far, starting with a weekend where I did LITERALLY nothing, followed by my boss’s absence for the past few days, and reaching a high (low) point of drudgery with the thorough thumping of my Wahoo baseball team last night.  In my random perusal of friends’ blogs, I found some wonderful “food porn” on fellow Ugly Betty lover Dobbers’ blog (her first name is Anna, but what’s a clever nickname between friends?) .  Using an apparently new camera, Dobbers photographed a yummy looking salad and produced some stunning pictures.  Drawing inspiration (and a sense of purpose) from her pictures, I set off into the Blogosphere in search of some new recipes to try–ones that are in some way unique or outside my usual comfort zone of cooking or eating.  I made two immediate discoveries: 1. There are MILLIONS of blogs in the world, and 2. Seventy-five percent of those blogs are entirely about FOOD.  Yum!  This made my self-imposed challenge incredibly easy.

In about 15 minutes, I found five recipes that I am just dying to try.  I will post them here, and will at some point over the course of the summer endeavor to cook them and report back.  Hopefully this mission will push me out of this week’s slow-slump and also arm me with some new recipes to use in a pinch.

• Deviled Eggs with Basil Aioli & Fried Capers.  Um, if you don’t love deviled eggs, you need to give your tastebuds a stern lecture and whip them back in line.  Surprisingly easy to make, I find myself craving deviled eggs daily around the 3 o’clock witching hour at work.  I have a struggling basil plant sitting on my windowsill at home which would, I’m assuming, like nothing more than to be pureed into an undoubtedly delicious aioli for my tasting pleasure.
• Vanilla Milk & Chocolate Ice.  This is a stretch for me because I don’t like milk.  I saw the picture, however, and read the french blog (charmingly translated) and had to have it.  Just look at this:

 

• Quinoa Burger.  I am so obsessed with quinoa right now that I put it in everything.  Last night I put it in my salad; I have have quinoa flakes to sprinkle on my oatmeal.  So while this is in no way out of my comfort zone, it’s much more complicated and measured than the veggie burgers I’ve been making are.  I think I’ll eat this broken up over some greens, or even with a fried egg on top– either way, I will let you know!
• Ratatouille Pizza.  I saw this and initially thought it would be a great thing to take into work for lunch– make it on Sunday, and box it up every morning!  But then I came to my senses and realized that this pizza is was too gorgeous to get tossed around in a tupperware container before being eaten; it should be the star of a summer dinner party, served on a big wooden cutting board (I have just the one!) with wineglasses brimming with a chardonnay.  Since it has tons of veggies on it, there’s no need for a salad–entertaining could not be easier!
• One Ingredient Ice Cream.  Wait, WHAT?!  Can this be real??  This recipe doesn’t even require an ice cream maker–it was meant specifically for me to make.  The mystery ingredient–bananas!  Love.

 Well there you have it: my random list of must-try recipes.  What do you think?  Is there anything you think should be added?

Coming up in my life: a big surprise on Friday; Allison’s birthday celebration on Saturday; BFF Colleen comes home from England on Tuesday; and a free Zumba class next Wednesday.

saturday steak night May 31, 2011

Following in the footsepts of my previous post, I would like to share another nugget of weekend wisdom with the Blogosphere.  (The first nugget was, obviously,  to go to the National Zoo.)  Today, I am parting ways with one of my all-time favorite steak recipes–get your printer ready. 

This actually came from my mom, who probably got it from her Bon Appetit magazines, but I hold it 100% responsible for converting me to the bleu-cheese-lover’s-club, a feat which was a long, fruitless, time in the making.  It takes me back to lazy, swim-free Sundays, with early dinners and nights spent on AOL Instant Messanger, giggling over emoticons and chatrooms.  Recipes that are usually prepared on the grill remind me always of my dad, who used to slave over bratwurst until they were “roassstedddd to puuurrrrfectionnn.”  My apartment obviously doesn’t come with a grill, so the steaks can be cooked just as easily in a hot oven, but the whole process fills me with a sense of nostalgia. 

The tried-and-true Bleu Cheese Steak recipe has made it through families, boyfriends, sneaky roommates, potlucks, and refridgerated tupperware containers, always coming out on the other side with seals of approval.  The last time I was in Columbus visiting Lisa, we made this together, so it seemed only fitting that we re-create the same dinner in DC.  We served it with a heaping pile of steamed green beans tossed with butter and fresh Asiago, as well as a baked potato for swimmer Lisa.  Something about the gooey-ness of the cheese topping combined with the bite of the shallots–YUM!  I overcooked the meat a smidge, but it was all so flavorful and rich we barely noticed.  I am moving further and further towards vegetarianism, but this is one meat recipe for which I can find no veggie substitute–not that I would even want to!

Bleu Cheese Steaks

Topping:

cream cheese

crumbled bleu cheese

shallot

Finely chop the shallot, and combine it with the two room-temperature cheese.  Mash together until mixed.

Cook the steak at 425 degrees.  When one side has browned, flip over, spread the topping (I find that your fingers work best here), and put back in the oven until the steak is cooked to the desired doneness and the topping has browned slightly. 

YUM!

I hope you enjoy as much as Lisa and I did!

YUM YUM!

someone is going to steal this idea and make 27 billion dollars February 27, 2011

Bloggies, I have done it again!!

I have created ANOTHER astonishing veggie burger recipe.

I drew inspiration for this one from falafels, and think it may actually be even more delicious than my last recipe.  I beg you to try it, because it is seriously that good.

Jen’s Greek-ish Style Veggie Burger

1 can chickpeas

4 scallions, chopped

1 egg

2-3 tablespoons flour

red onion, chopped

1 clove garlic

cumin

oregano

pita bread

Mix everything but the pita bread (duh.) together in a food processor or blender, and pulse until most of the chickpeas are chopped up.  (I actually like a courser patty, so I only pulsed 2 or 3 times.)  Depending on how moist the “batter” is, you may need to add more flour, but you’ll just have to eyeball it.  Mold the batter into about 4 patties (that’s how many I got out of this recipe) and drop one into a heated pan with some olive oil.  Cook for about 5 minutes on one side, until it’s crispy, and then flip it for another 2.  Slide it into a pita pocket, add whatever toppings* your heart desires, and ta-da!!  A wonderful meal.

*Toppings:

Tahini Sauce– Equal parts plain yogurt and tahini paste, a tablespoon of lemon juice, and some oregano; mix and spread on the pita.  You’ll want to lick the bowl it’s so yummy.

Sun dried tomatoes, cucumbers, olives, feta, sprouts, etc.

Sometimes there’s nothing like a delicious, healthy, homemade meal to make you really feel good about yourself.

I was so inspired by my success in creating 2 for 2 good veggie burger recipes that I let my mind completely wander.  Couldn’t I start a restaurant that just served veggie burgers??  There are so many options I could do–portabello mushroom, beets, lentils, bulgar, Asian style, flaxseed, cashews–that are all so exciting and unique!  It could be like a fast-food-ish place: order at a counter and you can either take it to go or sit down with it.  How fun would that be?!  And I’m sure there’s a niche for a solely veggie burger place out there– healthier than a real burger, but tasting just as interesting!  And since they’re easy to make, they would be pretty cheap, making it a great place for business people to eat lunch or starving college students to get some protein.  I need to look into this thought much more.  Too bad my business skills are non-existent.

Anyways, I hope you enjoy my recipe.  If you do try it, I would love some feedback!  Have a great rest of the weekend, and happy Oscar season!

 

Should I open a veggie burger restaurant?

my very own veggie burger creation February 2, 2011

Today I had a not-so-good day at work, and when I got home, I felt like doing something to take my mind off everything that had happened earlier.  The first thought I had was to cook something yummy for dinner, because that would 1. keep me focused on the food,  2. fill me up so I would stop being crabby, and 3. cheer me up via the knowledge that I, an adult woman, made a good meal all on my own.

I felt like a veggie burger, but the only recipe I could fine on my favorite cooking website/blog The Kitchn used beets as the main ingredient, and I despise beets.  So, feeling resourceful, I decided to make my VERY OWN veggie burger.

TA-DA!!!

To get to this scrumptious end result, I used this made-up recipe:

Jen’s Pantry-Cleaning Veggie Burger

1 can black beans

1/2 can corn

1/2 cup dry quinoa (cooked according to package directions)

1/2 cup finely diced red onion

cumin

coriader

paprika

red pepper

garlic

1 egg

1 handful breadcrumbs

Mix all the ingredients together in a medium mixing bowl, adding more or less breadcrumbs as necessary.  (I was an idiot and forgot to drain my beans, so I added a LOT of breadcrumbs.)  Add the spices according to your taste– I did a lot of cumin and garlic, and roughly 1/2 teaspoon for everything else.  (The more spices the better!!)  When the “dough” starts sticking together, grab about 1/2 cup and mold it into a “patty” with your hands.  Heat up a frying pan with a little olive oil, and drop the patty in.  Get a good sear on both sides (the crunch adds to the texture!), and then stick it into a 350 degree oven for about 20 minutes.  (I cooked it for about 10 in the oven, and it came out a little undercooked.)  Enjoy on a soft whole wheat bun, perhaps with some caramelized red onions and creamy balsamic salad dressing?

I loved loved LOVED my made-up recipe.  It was so easy, and even better, could be adapted to go with any flavor or weird ingredient you have in your pantry.  The next time I make these, I’m going to add some chopped bell pepper, smoked paprika, and a little greek yogurt.  I’ll top it with some provolone and maybe Thousand Island dressing?  The black beans, quinoa, and egg/breadcrumb glue gives you an essentially a blank slate for anything you could ever want to try.  Like Greek food?  Add cucumbers, kalamata olives, sun-dried tomatoes; top it with feta and avocado slices and a drizzle of balsamic vinegar– you’ve go it made.  (Actually…I might go try that right now.)  Asian?  Add shredded carrots, maybe some sliced cabbage, a dash of soy sauce; top with bean sprouts and hoisin or sriracha and the world will love you.  Seriously, guys, this recipe is foolproof AND delicious– not to mention it has put me back into a wonderful mood.  What more could you ask for?

 

No, really, what more could you ask for besides this burger recipe??

A man who will eat them.

 

a squash story December 12, 2010

Today I bought a lovely butternut squash from the grocery store.

It was love at first sight.  I was so excited to peel my squash and get him roasting that I could barely keep my hands off him the whole car ride home.

But then peeling him turned out to be rather difficult.

I had squash peels ALL OVER me, my kitchen, my ceiling, my bathroom, my windows–they probably even made their way out to plaster the walls of my apartment building.

Obviously frustrated, I attempted to stab my idiot butternut squash with the nearest kitchen knife, but because all my fingers had gotten chopped off during the peeling process, I could only stand there helplessly as I bled to death and cursed my squash into oblivion.

The End.