Friday, February 17, 2012
Quiche Lorraine with Rosemary Crust
Wednesday, November 23, 2011
Yum In My Tum Tom Kha
Ingredients
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth (to make this vegan, you can use faux chicken broth)
- 8-10 quarter-size slices fresh ginger (this really depends on how strong of a ginger taste you want in your soup. The original recipe calls for 6 quarter-size slices, but I put 8; otherwise it's bland).
- 1 stalk fresh lemongrass, cut in 1-in. pieces (this is optional, especially for those who cannot find it in the grocery store. Additionally, you can use lemongrass paste, which adds the same flavor. I leave this out if I can't find any at the store.)
- 1 pound shrimp (this is optional too, for a vegan/vegetarian version use tofu)
- 1 cup sliced shiitake mushrooms
- 1 tablespoon fresh lime juice (I don't usually measure this. I squeeze an entire lime into my soup.)
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar (plus a couple dashes. keep tasting the soup until it's flavorful)
- 2 teaspoon Thai chili paste (similar to the sugar, just keep adding it slowly to see when the flavor is right for you)
- 1/4 cup fresh basil leaves
- 1/4 cup chopped leeks
Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add shrimp, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and leeks.
On a side note, while I was cooking dinner last night, I was absolutely famished. I forgot my lunch at home, and was surviving on pretzels the entire day. But I recently discovered Amy's Organic Pita Pockets. These are ABSOLUTELY perfect for someone on the go. Some of them are vegan. I snacked on one while my soup simmered.
Monday, August 15, 2011
American Girl in Spain
Tuesday, July 5, 2011
BBQ: The Vegetarian/Vegan Edition
Thursday, June 30, 2011
Wake Up and Smell the Coffee
I got home and quickly pulled out my Mr. Coffee machine. I looked intently down at it until I realized, I have no idea how to use this thing. It's true. I've been an avid coffee drinker since graduate school, and I have never brewed a cup of coffee myself. However, I could not let technology dominate me. I mentally fought with it, but soon figured it out. The battle had been won, and my kitchen began to swell with aromas of freshly brewed coffee. After letting it cool, I put it into the fridge. This is important because coffee can become bitter if you ice it right away. I was pleased with my end result, but I'm a coffee snob. I wanted to find new challenges and better flavors. And so, the coffee challenge began.
After my days worth of coffee brewing, I found another brew process; I am convinced that the 12 hour wait is worth it. I did a taste test. After taking a sip of this coffee followed by a sip of the traditional iced coffee, the lack of bitterness is evident. It's wonderful. For those of you that read this blog for the mouth watering effect, but lack cooking skills, this is the recipe for you:
1/3 cup ground coffee
1 1/2 cups water.
Pour the grinds into the water, and allow to sit covered at room temperature for 12 hours. Put the mixture through a strainer twice; I used coffee filters. This makes a coffee concentrate. Fill a container with equal parts coffee concentrate and water. This is the fun part because you can really taste test the strength of your coffee. Now go out, grab your iced coffee, and take a walk on the wild side.
Music to brew to:
Wednesday, June 29, 2011
Summer Lovin'
This book is absolutely fabulous. I got it for Christmas, and have read it cover to cover as my mouth salivates. The tastes, smells, and calories/fat saved are worth the $24.99.
Wednesday, May 11, 2011
She Is the West Coast
As Michael Pollan writes, "This heap of rotting vegetable matter looked more lovely to me than the tallest spike of the bluest delphinium. Right then I realized that, like it or not, I was an American gardener, likely to cultivate in the garden more virtue than beauty."
I accepted my fate and planted tomatoes as well as lavender in my small garden. I also started an indoor herb garden. It feels great to know exactly where my food is coming from (thank you to my roommates for watering my endeavor while I was on the West Coast). But it feels even more amazing to see the beautiful plants that I have created. It is an underrated sense of accomplishment.
Savory Cheese & Rosemary Cookies
2 oz. blue cheese, softened
5 Tbsp. butter, softened (I used Smart Balance)
1/8 cup grated Parmesan
1 heaping teaspoon fresh chopped rosemary (I used dry because I didn't have any fresh rosemary on hand. I shutter as I say this).
¾ cup flour (I used Whole Wheat Flour)
Cream together butter, blue cheese, rosemary, and Parmesan. Add flour gradually and stir until combined and dough begins to form into a ball. Turn out onto a lightly floured surface and knead gently a few times. Shape into logs about 1½ inches in diameter (or to desired diameter). Roll each up in waxed paper and put in the freezer. Chill for about an hour.
Heat oven to 325 degrees. Once dough logs are well chilled, unwrap and slice into 1/8- to ¼-inch coins. If dough is still too soft to slice, return to freezer until ready. Bake at 325 for 15 minutes or until lightly golden around edges. Dough can be made and frozen for up to a few weeks. Wrap a second time in plastic wrap to prevent freezer burn. Dough may need to rest outside the freezer for a bit before it is able to be sliced easily.
These are such a quick snack, and they are completely worth every second it takes to bake them (not that it is a long process, as aforementioned). Making these crackers and sharing them allows me to have a part of the West Coast in New Jersey. When I'm driving and I see the mountain ridge, I pretend I'm in California and that the ocean is just on the other side. One day, hopefully sooner than later, I will be there as a permanent fixture on the West Coast landscape. Until then, here's to dreaming...