tag:blogger.com,1999:blog-88691237687090310792024-03-14T06:18:54.425-04:00The White PlateThe kitchen trials and tribulations of a 26-year-old vegetarian who loves cooking and baking.Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8869123768709031079.post-18371323424010838992014-02-16T21:19:00.000-05:002014-02-16T21:26:56.027-05:00Apple Walnut Cheddar Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZNU564bndBs/UwFxY4ETMuI/AAAAAAAAAMs/CTVUfOrA_MA/s1600/applecheddarpizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZNU564bndBs/UwFxY4ETMuI/AAAAAAAAAMs/CTVUfOrA_MA/s1600/applecheddarpizza.JPG" height="400" width="333" /></a></div>
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I've become quite a fan of the apple/cheddar combination. While I was in Boston over the summer, I had this combination in a delicious omelette. Upon returning home, I decided to put some apple slices and cheddar in a grilled cheese sandwich (which was delicious, by the way). So knowing that these two flavors work so well together, I decided to embark on the journey to bring them together on a pizza.<br />
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I did some experimenting with this pizza before I decided on something that works well. What resulted is a pizza that I've really come to enjoy. I took some cues from other pizzas I've had that use a fruit, cheese, and nut combination. This pizza ended up as a tasty and unique flavor that is different and unexpected for a pizza. Since this recipe came as a result of experimenting, please excuse the very informal measurements.<br />
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This pizza can be made on any pizza dough, though I'm a big fan of making dough at home. I can't take credit for the dough recipe that I use, though. That comes from A Couple Cooks. You can get that recipe <a href="http://www.acouplecooks.com/2010/09/pizza-dough/">here</a>.<br />
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<b>Recipe</b><br />
1 batch of pizza dough<br />
2 tablespoons of honey<br />
1 apple<br />
1 teaspoon lemon juice<br />
cinnamon<br />
black pepper<br />
1 cup cheddar cheese<br />
handful of walnuts<br />
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1. Preheat the oven to 500 degrees F. Stretch out the pizza dough on a baking sheet.<br />
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2. Put the honey into a bowl and warm up in the microwave for about 20 seconds so it's runnier and spreads out easier. Brush the honey onto the pizza dough. Sprinkle the cheddar cheese on top.<br />
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3. Core an apple and cut into thin slices. Mix the apple slices with the lemon juice, cinnamon and black pepper. Arrange the apple slices on top of the cheese.<br />
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4. Crush up a handful of walnuts and sprinkle on top of the pizza.<br />
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5. Bake for about 10-12 minutes, or until the cheese has melted and the crust is lightly browned.Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-54043476626491752592012-07-13T14:23:00.000-04:002012-07-13T14:23:25.590-04:00Basil Pesto<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5lBtpBBhLXk/UABndACnU6I/AAAAAAAAAIU/Bd-P0QU2R7A/s1600/DSC06469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5lBtpBBhLXk/UABndACnU6I/AAAAAAAAAIU/Bd-P0QU2R7A/s400/DSC06469.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
S</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ummer is a wonderful time to enjoy plants, flowers, the outdoors, and fresh herbs. Unfortunately, I live in an apartment, so I don't have a yard, but I got creative and constructed a small herb garden under the window in my kitchen. This lovely little herb garden has provided me with mint, cilantro, oregano, and basil, which is my favorite.</span><div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm a big fan of pesto. My dad always made it when out of the basil that he grew and it was delicious. When I was finally able to grow my own basil, I had one end goal in mind: make pesto. So that's exactly what I did recently. When my basil plant had reached a reasonable height and was nice and leafy, I clipped some leaves and made up a delicious batch of pesto. Of course, pesto is delicious with a serving of pasta, but I also love putting it on sandwiches and enjoy a spread of it on a veggie burger. Point is, the recipe itself is very simple. Deciding what to do with the pesto once it's made is the fun part.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Recipe</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup fresh basil leaves</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup walnuts</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup Parmesan cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blend basil leaves, walnuts, Parmesan cheese and garlic in food processor. While blending, drizzle in olive oil (about 1/4 cup) to make a paste-like consistency. Season with salt and pepper to taste. Refrigerate until use.</span></div>
</div>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-60871433185594499072012-06-12T21:17:00.000-04:002012-06-12T21:17:26.669-04:00Coucous Cakes with Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J2NVyOdhYPE/T9fpwpmRVHI/AAAAAAAAAG8/Y0FuQRJmljw/s1600/DSC06404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-J2NVyOdhYPE/T9fpwpmRVHI/AAAAAAAAAG8/Y0FuQRJmljw/s400/DSC06404.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As I believe I've mentioned that I made a New Year's resolution to myself to make at least one new recipe every week. This usually means that on Sunday, when I'm making up my weekly menu (yes, I actually do that), I end up flipping through one of my cookbooks for something that I haven't made before and that sounds intriguing. So recently, I was flipping through Better Homes and Garden 365 Vegetarian Meals and came across this recipe. I thought it sounded interesting, and worth a try. I ended up being happy with how it came out. I wasn't expecting couscous to go well with a Mexican-flavored salsa, but it did! This is a nice, light meal and great for summer. It has a couple components to it, so bear with me.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 4 servings</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup whole wheat couscous</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teapsoon salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup buttermilk or sour fat-free milk*</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon canola oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 recipe Black Bean Salsa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nonstick cooking spray</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*To make 3/4 cup sour fat-free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. In a medium bowl combine uncooked couscous, whole wheat flour, baking soda, and salt. In a small bowl beat egg with a fork. Stir in buttermilk and oil. Stir buttermilk mixture into couscous mixture. Let stand for 20 minutes (batter will thicken as it stands).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Meanwhile, prepare Black Bean Salsa; set aside. Preheat oven to 200 degree F.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Bean Salsa: In a medium bowl stir together 3/4 cup frozen whole kernel corn, thawed; half of a 15-ounce can black beans (3/4 cup), rinsed and drained; 3/4 cup salsa; 1/2 cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and 1/2 teaspoon ground cumin.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Lightly coat an unheated griddle or large nonstick skillet with cooking spray. Preheat over medium heat. For each cake, spoon 2 slightly rounded tablespoons of the couscous batter onto the hot griddle or into the skillet; quickly spread to 3 1/2-inch cakes. Cook about 4 minutes or until brown, turning once halfway through cooking or when bottoms are lightly brown and edges are slightly dry. Remove bean cakes from griddle or skillet. Keep warm in oven while cooking remaining cakes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. To serve, top couscous cakes with Black Bean Salsa.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-75543690973153781442012-06-09T12:02:00.000-04:002012-06-09T12:02:07.589-04:00Return from Hiatus<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm not going to completely ignore the fact that I haven't written a new recipe on here since September or something, and then just decided to post something today. So here's what happened. This was my first year of teaching, and while I loved every moment of it, this did require a great deal of work. I knew that was going to be the case. This past school year as a whole was a huge learning experience that brought a great deal of joy, the feeling of being overwhelmed at times, and a little bit of heartbreak here and there, including the passing of my grandfather.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I knew I would begin updating this again as soon as school ended, and that is precisely what happened. My school year ended yesterday at approximately 1:30 pm, which is when I entered the final exams I had just finished grading. And now, I intend to keep writing more often.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Please know that I although I have not written here, I have still been doing lots of cooking. With the exception of the week that my grandfather passed away, I have kept my New Year's resolution to make one new recipe every week. So I have lots of new recipes, which I'm excited to share.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Happy reading, and happy summer!</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-26223011650353217682012-06-09T11:52:00.000-04:002012-06-09T11:54:10.288-04:00Falafel<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OBDcqcWgKhY/T9NwWERyQ5I/AAAAAAAAAGw/Z1uaBAEhWaQ/s1600/DSC06378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-OBDcqcWgKhY/T9NwWERyQ5I/AAAAAAAAAGw/Z1uaBAEhWaQ/s400/DSC06378.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here in the Cleveland area, there is a legendary restaurant named <a href="http://www.tommyscoventry.com/">Tommy's</a>. It's a favorite of mine, and pretty much my entire family. The menu is loaded with lots of healthy vegetarian options, including the delicious falafel, which is a small, fried patty made out of chick peas. My favorite sandwich that features a falafel is called the Ceebee, which is pita bread with muenster cheese, falafel, hummus, green peppers, tomato, sprouts and sunflower seeds. Delicious! Ever since I first had the falafel at Tommy's, it's been one of my favorite foods. However, I can't always go to Tommy's when I'm craving a falafel. So I set out on a quest to find a suitable recipe so I could make it at home.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found a good recipe in <a href="http://www.amazon.com/Better-Homes-Gardens-Vegetarian-Meals/dp/0470886609/ref=sr_1_1?ie=UTF8&qid=1339256316&sr=8-1">Better Homes and Gardens 365 Vegetarian Meals</a>, which I adapted to suit my tastes a little bit more. I've made this recipe frequently since I first came across it. While it's not quite the same as a Tommy's falafel (I don't think anything ever will be), this recipe is very good and easy to make. I would highly recommend giving it a try, especially if you've never had falafel before!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 15-ounce can garbanzo beans (chickpeas) rinsed and drained</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons freshly snipped parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cloves garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon ground coriander</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon round cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. In a food processor, combine the drained beans, flour, parsley, the 1 tablespoon of olive oil, halved garlic, coriander, cumin, salt and black pepper. Cover and process until finely chopped and mixture holds together. Some pieces of garbanzo beans should still be visible. Shape the bean mixture into four 3-inch diameter patties.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. In a large skill heat the 2 tablespoons oil over medium-hgh heat. Add patties. Cook for 4 to 6 minutes or until brown and heated through turning halfway through cooking.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Serve up in pita bread with some cheese, tahini or hummus, and veggies of choice.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-20180133183606279582011-09-25T11:39:00.000-04:002011-09-25T11:42:26.655-04:00black bean quinoa bowl with peach salsa.<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lokHdhcYEKc/Tn9LczNOy6I/AAAAAAAAAGA/scc2NTfkalQ/s1600/DSC05987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-lokHdhcYEKc/Tn9LczNOy6I/AAAAAAAAAGA/scc2NTfkalQ/s400/DSC05987.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My quinoa obsession continues. Quinoa recipes are not difficult to come by, but I always like looking for something interesting that doesn't have some ridiculous ingredients that I don't always have on hand. When I came across this recipe, another creation from <a href="http://www.acouplecooks.com/2011/07/black-bean-and-quinoa-bowl-with-peach-salsa/">A Couple Cooks</a>, I knew this was what I'd been looking for. The recipe is two-fold: one for the peach salsa, and one for the quinoa bowl itself. Let's start with the peach salsa.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Peach salsa, serves about 4</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ripe peaches</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 large red onion</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 jalapeno pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lime</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Handful fresh cilantro</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Peel and core the peaches; cut them into small chunks. Finely dice the red onion. Remove the stem, seeds and ribs of the jalapeno pepper and finely dice half of it. Chop the cilantro.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Mix all ingredients together and add the juice of 1 lime. Add a bit of kosher salt to taste. If you can wait, let sit for a few minutes to let the flavors meld.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Quinoa bowl</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups quinoa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 recipe peach salsa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cans black beans</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 to 8 green onions</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon chili powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh ground pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Rinse the 2 cups quinoa and drain completely. Place quinoa in a saucepan with 3 cups water and a few pinches of kosher salt. Bring to a boil, then reduce the heat to very low, cover the pot, and simmer for about 13 to 15 minutes, until the water has evaporated. Turn off the heat and let sit covered to cool for about 5 minutes. Fluff the quinoa with a fork, and add some salt and pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. While the quinoa cooks, prepare the peach salsa.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Drain and rinse the beans. Chop the green onions, mix the beans and onions with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, about 1/4 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings if desired.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. When the quinoa is finished, dish the quinoa into bowls, and top with the black bean mixture and peach salsa.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the peach salsa, I didn't add the jalapeno, just because I made a half recipe for everything and didn't see the point in adding a fourth of a jalapeno pepper. For the quinoa bowl, I used cayenne pepper instead of chili powder. Though I included the green onions the first time I made this, the second time I didn't, and I really didn't notice much of a difference in flavor.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The combination of quinoa and black beans makes for a filling dish and therefore, stands well on its own. This is a great one-dish meal.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mmm, this is so good. I realize that peaches aren't going to be in season for too much longer, so make this while you can! I love the combination of flavors in here. The spicy of the red onions combined with the sweetness of the peaches is delicious. The lime juice is a nice, subtle flavor in there too. And quinoa...well, I can't seem to find enough good things to say about it. This is a delicious, healthy recipe. Whenever I bring leftovers of this with me to work to have for lunch, people are intrigued!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-8230633701198814502011-09-10T11:31:00.001-04:002011-09-10T11:31:46.781-04:00creamy quinoa primavera.<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MaowDu206fg/TmuCz8db42I/AAAAAAAAAFE/6IKwUnJvW8w/s1600/DSC05935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-MaowDu206fg/TmuCz8db42I/AAAAAAAAAFE/6IKwUnJvW8w/s400/DSC05935.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Have you ever had quinoa? If not, I'd like to introduce you. Quinoa is a delicious and healthy South American seed that makes an excellent replacement for cous cous and rice. It's very high in protein, which is excellent for vegetarians. It's also gluten-free. Some quinoa recipes were popping up as I was browsing blogs looking for new dishes to make, so I thought I'd give quinoa a try. I'm so glad I did. It's my new favorite food. This particular recipe is from a blog called <a href="http://letsdishrecipes.blogspot.com/2011/03/creamy-quinoa-primavera.html">Let's Dish</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups uncooked quinoa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups vegetable broth</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 ounces cream cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon chopped fresh basil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 cups thinly sliced or bite sized pieces assorted uncooked vegetables</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons grated Romano or Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rinse quinoa thoroughly; drain. Bring quinoa and broth to a boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minutes, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Didn't have any for this recipe. I will say though, that for the assorted vegetables, I've just been staying basic with some peas and broccoli, but you can use anything you want.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This could make a great side for any meal. Sometimes I'll have it with a veggie burger or a Morningstar Farms chicken pattie. This is also filling enough to have as a single-bowl meal. I often bring some of this to work for my lunch.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe was my first quinoa experience and I must say, I thought it was really good. I like that this recipe has some vegetables right in it. Overall, it makes for a very healthy, filling meal. The cream cheese in this recipe is a nice touch also. It adds a really nice flavor and the meal itself is very smooth and creamy. If you haven't tried quinoa yet, I would definitely give it a shot.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-27297347118805395402011-09-05T08:28:00.001-04:002011-09-05T08:28:45.145-04:00mexican pizza.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-D7nNcqY9_Ss/TmTAVKL7kII/AAAAAAAAAFA/d2Rqau1vjZ8/s1600/DSC05986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-D7nNcqY9_Ss/TmTAVKL7kII/AAAAAAAAAFA/d2Rqau1vjZ8/s400/DSC05986.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So let me say first that I absolutely love Mexican food. Aside from the taste itself, Mexican food reminds me of college. At least every other Friday, my best friends and I would go to the Mexican restaurant in our college town, order margaritas and food and stay there for hours. It was heaven. Mexican food will always remind me of those times. And also, honestly, I just love the way it tastes. So I came across this recipe for Mexican pizza on <a href="http://www.acouplecooks.com/2011/01/mexican-pizza/">A Couple Cooks</a> and I knew I had to try it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 2 10-inch pizzas</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 crusts pizza dough</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 can no-fat refried black beans (makes enough for around 4 pizzas)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon paprika</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon cayenne</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small red onion</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tomato</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 jalapeno pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 handfuls fresh cilantro</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 handfuls frozen corn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mexican cheese blend</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Place pizza stone in the oven and preheat to 500 F.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Seed and dice the tomato. Finely chop the red onion. Chop the cilantro. Seed and dice the jalapeno.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeno, corn, and cilantro. Sprinkle with kosher salt. If desired, brush a little olive oil on the crust to help it brown.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Transfer the pizza to the oven and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had a couple for this one. Instead of pizza dough, I used pita bread. It works perfectly for a single sized pizza. I didn't have refried black beans so I just pureed whole black beans in a food processor. Worked fine. I did not use the jalapeno but I added green onions because I wanted to use them up. Instead of an actual Mexican cheese blend, I just mixed some cheddar and mozzarella together.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a filling pizza, I think, so it stands well on its own.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is so yum. Seriously, I can't wait to make this again. It's easy to make and the combination of flavors was awesome. I love how this uses black beans as the "sauce" and I think the inclusion of the red onions gave it the perfect little kick without being overwhelming. Make this pizza, especially if you have a weird nostalgia thing with Mexican food, like I do. I'm sure you won't be disappointed.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com1tag:blogger.com,1999:blog-8869123768709031079.post-2633294394823992822011-09-03T15:37:00.000-04:002011-09-03T15:37:26.246-04:00roasted broccoli with garlic.<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LORmKCDjHxQ/TmKB5nczA3I/AAAAAAAAAE8/ag2M09w2ctM/s1600/DSC05966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-LORmKCDjHxQ/TmKB5nczA3I/AAAAAAAAAE8/ag2M09w2ctM/s400/DSC05966.JPG" width="400" /></a></div>
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First of all, I've been super lazy about posting lazy. However, school started recently and for several weeks I was spending lots of time preparing for my students. I was preparing food also; I just wasn't posting it on here. However, I have lots of good recipes to share now.</span><div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyways, this is another delicious recipe from <a href="http://www.acouplecooks.com/2010/10/roasted-broccoli-with-garlic/">A Couple Cooks</a>. I love a simple recipe like this one for roasted broccoli with garlic. It's not hard to make, it goes with almost anything, and it's delicious.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Serves 4-6 as a side</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 heads broccoli</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 cloves garlic</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup grated Parmesan</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">fresh ground pepper</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat the oven to 425 F.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Wash and dry the broccoli. Cut each garlic clove into quarters. Cut the broccoli into large florets.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Arrange the broccoli and garlic on a baking sheet and toss with a bit of olive oil. Add kosher salt and fresh ground pepper.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Roast the broccoli for about 20 minutes, until the tips are just browned.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. In a bowl, add 1/4 cup of grated Parmesan cheese.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Just regular salt instead of kosher salt. I feel like I should maybe get some of this kosher salt. It keeps popping up in recipes.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I believe I've had this as a side for veggie burgers, pizza and pasta, amongst other things. This will go with pretty much anything.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I was a little girl, maybe six years old, when asked I would say that my favorite food was garlic. I still love garlic, so needless to say I enjoyed this recipe very much. It's easy to make, it's delicious and of course it's good for you too. I have found that, in general, I do not need to roast the broccoli for 20 minutes, as the recipe suggests. Honestly, mine's closer to about 12 minutes probably. Anyways, this is a highly recommended recipe. Easy to make and very delicious.</span></div>
Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-48266788167313875532011-08-09T13:49:00.001-04:002011-08-09T21:12:33.884-04:00roasted red pepper pita pizzas.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_HJOtXJXxPI/TkHa8uaudaI/AAAAAAAAAE4/pCGxgQrOpyY/s1600/DSC05937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_HJOtXJXxPI/TkHa8uaudaI/AAAAAAAAAE4/pCGxgQrOpyY/s400/DSC05937.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I happened upon this awesome blog a couple of weeks ago called <a href="http://www.acouplecooks.com/">A Couple Cooks</a>. Most of the recipes are vegetarian, and they cook with natural ingredients. Everything looks pretty tasty. I spent an abnormally long amount of time one night going through every single recipe (literally) and pulling my favorites for my binder of recipes that I keep in my kitchen.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With that being said, I love pizza--who doesn't? Since I've never made pizza I don't eat it that often. But when I saw the recipe for these <a href="http://www.acouplecooks.com/2011/03/roasted-red-pepper-pita-pizzas/">Roasted Red Pepper Pita Pizzas</a> on A Couple Cooks, I thought to myself, why yes, I can totally handle that. The couple behind A Couple Cooks <a href="http://www.acouplecooks.com/2011/03/whole-grain-pita-bread/">makes their own pita bread</a>, which is impressive. I'm not quite there yet. Baby steps.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 4 pizzas</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 12-ounce jar roasted red peppers</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 jar oil-packed sun-dried tomatoes (with herbs, if possible)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dried oregano</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Monterrey jack cheese, shredded</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 whole grain pitas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher salt</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Place a pizza stone in the oven and preheat to 450 F.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Drain the red peppers. Remove about one-half of a red pepper and cut it into thin strips to garnish pizzas.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. In a food processor, place the remaining red peppers, 10 sun-dried tomatoes, and 1 tablespoon of the oil from the sun-dried tomato jar. Puree for 1 to 2 minutes until smooth.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. On each whole grain pita, spread 1/4 of the red pepper sauce and shredded Monterrey jack cheese. Top with sliced red peppers, dried oregano and a bit of kosher salt.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Place the pizzas on the pizza stone (or a baking sheet) and bake until the cheese is melted, about 5 to 7 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well, to begin with, I did not buy roasted red peppers. Instead, <a href="http://www.yumsugar.com/How-Roast-Red-Peppers-241907">I roasted my own</a>. It was a lot easier than I thought it was going to be, and totally worth it. I also used sun-dried tomatoes without the oil, and instead just added a little olive oil for step 3 when you're making the sauce. Easy enough.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pizza stands great on its own, of course, but I had mine with a salad.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make these. Your taste buds will thank you. Okay, so really, these are awesome. Pita is a great alternative to pizza dough. The pita ends up tasting like a crispy, thin crust pizza, which is delicious. Also, the sauce on this was great. Admittedly, though I do eat tomato sauce, if I'm given a choice between that and something else, I'll pick the something else. This sauce is a great alternative. I will absolutely be making these pizzas again. I also can't wait to make other pizzas on pita. Excited!</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-86435439347644023142011-08-02T19:28:00.000-04:002011-08-02T19:28:53.398-04:00hummus.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Btd2DwaPrwU/TjiIJ-VXECI/AAAAAAAAAEw/OpJlaLlEzPA/s1600/DSC05926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Btd2DwaPrwU/TjiIJ-VXECI/AAAAAAAAAEw/OpJlaLlEzPA/s400/DSC05926.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm making an honest effort lately to buy and consume less processed foods. That means making a lot more things from scratch. It's extra time spent in the kitchen, yes, but I feel good about what I'm making and better then, about what I'm eating. Something that I'm basically addicted to is hummus. I have it constantly and I put it on everything. Naturally, I've always bought packaged hummus from the store, and it's delicious. But I decided that I'd make it for myself one day, just to see how it would turn out. And since the recipe came from my trusty <a href="http://www.amazon.com/Best-Ever-Vegetarian-Cookbook-Linda-Fraser/dp/0681280123/ref=sr_1_3?ie=UTF8&qid=1300626912&sr=8-3">The Best-Ever Vegetarian Cookbook</a> I knew I was in good hands.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 oz can chick peas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tbsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp tahini</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and freshly ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Drain the chick peas, reserving the liquid from the can, and put them into a blender or food processor. Blend to a smooth paste, adding a small amount of the reserved liquid, if necessary.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Mix the garlic, lemon juice and tahini together and add to the blender or food processor. Process until smooth. With the machine running, gradually add 3 tbsp of the olive oil through the feeder tube or lid.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Add the cumin. Season with salt and pepper. Process to mix. Scrape the hummus into a bowl. Cover and chill.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">None! I used this recipe exactly as is.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let your imagination go wild. I love dipping crackers into it for a snack, or spreading it onto a sandwich or veggie burger. The veggie burger might sound strange, but I had it at a restaurant once and I've been doing it ever since.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mmm...as it turns out, homemade hummus it delicious. It's ridiculously easy to make too, so there's really no excuse to not be making it yourself. The first time I made this, I was hosting some friends for the weekend, and they seemed to like it. I made it for myself a second time and added one less tablespoon of lemon juice. To me then, it tasted perfect. I know people are very specific about their hummus, so this could be a good recipe to start out with and tweak as necessary. Very easy, very delicious. And I don't think I'm ever buying hummus from the store again.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-16815599138790759152011-07-31T09:07:00.000-04:002011-07-31T09:07:22.413-04:00pierogies.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d_ra1RbkVoY/TjVSpfmeqvI/AAAAAAAAAEs/ps-AFGBy0rg/s1600/DSC05900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-d_ra1RbkVoY/TjVSpfmeqvI/AAAAAAAAAEs/ps-AFGBy0rg/s400/DSC05900.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">No, I did not make these pierogies from scratch. Please, I wish I was that talented. These were bought at a local farmer's market and trust me when I say they were delicious. They're filled with cheese and potatoes, and I sauteed them in butter with some onion and snap peas. Delicious. They were so pretty, I just had to share.</span></div>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-3092811107993699782011-07-24T22:14:00.000-04:002011-07-24T22:14:02.062-04:00green pilau with cashews.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-USl41xp80j4/TizRNpn7pGI/AAAAAAAAAEo/UdZGC0sN3Xk/s1600/DSC05870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-USl41xp80j4/TizRNpn7pGI/AAAAAAAAAEo/UdZGC0sN3Xk/s400/DSC05870.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was browsing through my <a href="http://www.amazon.com/Vegetarian-Tasty-Recipes-Complete-Cookbook/dp/B004HA27UK/ref=sr_1_1?ie=UTF8&qid=1305592836&sr=8-1">Vegetarian: Tasty Recipes for Every Day</a> book one day because you know, I wanted to try something new. I had passed by this recipe a couple times because the cooking time is pretty long and I'm not usually that patient. This particular day though, I did have time, so I decided to go ahead and make it.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>serves 6</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200 g baby english spinach</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup cashew nuts, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups long-grain brown rice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon fennel seeds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 cups vegetable stock</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons chopped fresh mint</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons chopped fresh flat-leaf parsley</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat the oven to moderate (350 F). Shred the English spinach leaves.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Place the cashew nuts on a baking tray and roast for 5-10 minutes, or until golden brown--watch carefully.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Heat the oil in a large frying pan and cook the spring onion over medium for 2 minutes, or until soft. Add the rice, garlic and fennel seeds and cook, stirring frequently, for 1-2 minutes, or until the rice is evenly coated. Increase the heat to high, add the lemon juice, stock and 1 teaspoon salt and bring to a boil. Reduce to low, cover and cook for 45 minutes without lifting the lid.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Remove from the heat and sprinkle with the spinach and herbs. Leave, covered, for 8 minutes, then fork the spinach and herbs through the rice. Serve sprinkled with cashews.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Okay, I had a couple for this one. I use frozen spinach instead of fresh pretty much always, including in this recipe. I can just never seem to go through fresh quickly enough. I also used regular brown rice instead of long-grain. I don't have fennel seeds, so I didn't use those. I also used dry parsley instead of fresh.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, this isn't really relevant to the recipe, but neither of my frying pans came with lids. I had to place one of my large dinner plates over the pan while it was simmering. Kind of funny.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b>Morningstar Farms Chicken Pattie. I probably sound like I turn to those often. It's probably because I do. I love them.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Okay, for starters, this recipe definitely involves a time commitment. That is automatically a downside, since I know I personally do not always (or ever) have an hour and a half to devote to cooking something. I think a lot of people are probably the same way. Regardless, this recipe is very good. It has an excellent flavor to it, though it was perhaps a little bit salty. I think I'll pare down on the vegetable stock next time, or maybe eliminate the teaspoon of salt. I believe that's where the problem was. Really though, this is very good and if you ever have the time, I think it's worth the time spent making it.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-28752027413027754492011-07-20T10:10:00.000-04:002011-07-20T10:10:47.244-04:00dusty cauliflower.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-751W6PqJHRQ/Tibh0QWG6WI/AAAAAAAAAEk/qx13H7v_aVE/s1600/DSC05876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-751W6PqJHRQ/Tibh0QWG6WI/AAAAAAAAAEk/qx13H7v_aVE/s400/DSC05876.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My mom's been making this recipe for many years, and it's always been one of my favorites. I'm not honestly sure where she got it. It may be from a cookbook but I wouldn't honestly know which one. Anyways, I had a taste for it recently, so I decided to make a batch of it myself. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cups cauliflower, cut into flowerets</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons oat bran</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons dry bread crumbs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon plus 1 teaspoon grated Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dash of garlic powder</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat oven to 400 degrees.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Lightly oil a baking pan or spray with a nonstick cooking spray.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Place cauliflower in a large bowl. Drizzle with oil and toss until cauliflower is evenly coated.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Combine remaining ingredients and sprinkle over cauliflower. Toss until coated.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Spread cauliflower in prepared pan. Sprinkle with any remaining crumbs.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Bake 18-20 minutes, until lightly browned.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's not really a substitution, I guess, but my mom and I use wheat germ for the oat bran. We've always used it, and it works well.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I personally think this is a delicious side to accompany a veggie burger. That's exactly what I had this with.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As I said in the beginning, this is absolutely one of my favorite recipes. I really like cauliflower, but there's no denying that it can taste a little plain at times. This is not a plain recipe. It's delicious. This is also one of the easiest things to make. Just toss everything in a bowl, stick it in the oven, and then you can concentrate on the rest of dinner. Easy and delicious.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-75671025335602517422011-07-18T15:12:00.000-04:002011-07-18T15:12:38.125-04:00stuffed green peppers.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bEwnoc-d37w/TiSFmKoQtnI/AAAAAAAAAEg/Ge24CreElAk/s1600/DSC05875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bEwnoc-d37w/TiSFmKoQtnI/AAAAAAAAAEg/Ge24CreElAk/s400/DSC05875.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One day, I had the burning desire to make stuffed green peppers. This is weird because I've never made them before, and I honestly don't remember the last time I had a stuffed pepper. Regardless, turned to Google and did a search, to happy results. The following recipe was <a href="http://allrecipes.com/Recipe/stuffed-peppers-my-way/detail.aspx">found on allrecipes.com</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>serves 4</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup uncooked Arborio rice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 green bell peppers, halved and seeded</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 green onions, thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon dried basil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon Italian seasoning</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pinch ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tomato, diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup crumbled feta cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Preheat oven to 400 degrees. Lightly grease a baking sheet.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and seat aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Return to the oven for 5 minutes. Serve immediately.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brown rice instead of Arborio rice, spring onions instead of green onions, dry Italian dressing powder for the Italian seasoning, and no tomato.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I thought at first that this was going to be filling enough to have on it's own, but the peppers I got were pretty small, so I quickly realized that wasn't going to work. I had one stuffed pepper half with a Morningstar Farms chicken pattie.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Regardless of the fact that my picture of the pepper doesn't necessarily make the pepper look very pretty, you really must believe me when I say that these were very good. Very flavorful and for the most part, healthy. I like this recipe because I think there are a lot of different things that you could do with the rice mixture, depending on what your tastes are. I certainly changed it from the originally recipe, and it was great. I've already bought another pepper, so I'm looking forward to having these again.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-9402306515073207012011-06-24T09:59:00.000-04:002011-06-24T09:59:54.560-04:00lemon garlic spaghetti.<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c8ixatZn01o/TgSYOFtFrgI/AAAAAAAAAEc/JhP2UCAvN9I/s1600/DSC05817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-c8ixatZn01o/TgSYOFtFrgI/AAAAAAAAAEc/JhP2UCAvN9I/s400/DSC05817.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm still continually searching for new and wonderful pasta recipes. I found <a href="http://www.inomthings.com/?p=1756">this one</a> online. It's from a blog called i nom things, which I think is hilarious. Anyways, let's move on to the recipe. It's simple and delicious.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>serves 2</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 oz dry spaghetti</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup grated parmesan</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 lemon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp pine nuts</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5-6 basil leaves, chiffonaded</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low heat, until the garlic starts to brown on edges. Immediately remove from heat and reserve. While that's starting, boil pasta.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Chiffonade basil leaves, then take the leaves, cheese and pine nuts and add to a large bowl with the garlic and garlic oil. Squeeze in lemon juice. Add the pasta and toss until combined. Crack black pepper to taste.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not much. I used pasta instead of spaghetti...big deal, I know. I also just used bottled lemon juice instead of an actual squeezed lemon. And I couldn't find pine nuts at the grocery store, so no pine nuts. SAD FACE.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As usual, pasta stands well on its own, but I almost always have my pasta dishes with a salad.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love pasta, but when a pasta dish is really heavy, my stomach feels like it's going to explode. So with that said, I have some good news: this is not one of those pasta dishes. This is light and summery and delicious. Very yum. I wouldn't have ever thought to put lemon on pasta, so I'm really glad that this recipe came up in my search. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Can I also just say that it's so nice to have a recipe that is actually made for only two servings? It's so nice. Trust me. Since I'm only cooking for one person, I either end up with a ton of leftovers, or I have to cut the recipe in half, and that involves me doing math, which is a bad thing. So this was nice and simple--both the food, and the recipe.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-19495883413682998782011-06-18T08:40:00.000-04:002011-06-18T08:40:07.112-04:00summer corn chowder.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OupzPt0Yaik/TfycXn73mQI/AAAAAAAAAEY/O4-ypzJg61w/s1600/DSC05815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-OupzPt0Yaik/TfycXn73mQI/AAAAAAAAAEY/O4-ypzJg61w/s400/DSC05815.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Have you ever had the summer corn chowder at Panera? It's really good. I haven't had it in like, a year, but I was sitting around, thinking about what to make for dinner one day and instantly I decided I wanted summer corn chowder. I figured I'd go to Panera, but then I though, screw that, I'll just find out how to make it.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I went to Google and searched "summer corn chowder recipe" and after reading some reviews, decided to make the first recipe that came up, which is from epicurious.com and can be found by <a href="http://www.epicurious.com/recipes/food/views/Summer-Corn-Chowder-106689">clicking here</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 4 to 5 servings</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large onion, cut in 1/4-inch dice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 cups fresh vegetable broth</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 russet potatoes, cut into 1/4-inch dice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 cups fresh corn kernels</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup diced red bell pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup diced green bell pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon freshly ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup half-and-half</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup thinly slivered fresh basil leaves, for garnish</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Add the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 minutes, stirring occasionally.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I didn't have a green bell pepper, so I just used a red one for both amounts. I also didn't feel like messing around with garnish, so I skipped the tomatoes and basil. Also, after reading the reviews on epicurious.com, I noticed that some of them said this recipe was a little bland for them. I added some red cayenne pepper and thyme for flavor.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Soup is pretty stand-alone, to me anyways. I like bread for dipping though, so I usually toast a piece of whole grain bread and then put a little bit of butter and garlic powder on it.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well...I was craving Panera's summer corn chowder and I basically got Panera's summer corn chowder. This is one of my new favorite recipes. This was really easy to make and it's so, so good. I know you might be thinking, it's summer, why in the world would I want soup? But seriously, that has a perfect taste for summer. This was hearty and filling (and not bland at all--no clue what those reviews were talking about) and my goodness, even though I made a half recipe, the amount of soup I got out of it was huge. Make this. You will not regret it.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com1tag:blogger.com,1999:blog-8869123768709031079.post-29046192426052661522011-06-14T17:00:00.000-04:002011-06-14T17:00:29.633-04:00couscous patties.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IOcWF2xWqFc/TffL3uuwqpI/AAAAAAAAAEU/ycabnNdOJRM/s1600/DSC05696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IOcWF2xWqFc/TffL3uuwqpI/AAAAAAAAAEU/ycabnNdOJRM/s400/DSC05696.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was looking for something different to enjoy, so when I was looking through my <a href="http://www.amazon.com/Vegetarian-Tasty-Recipes-Complete-Cookbook/dp/B004HA27UK/ref=sr_1_1?ie=UTF8&qid=1305592836&sr=8-1">Vegetarian: Tasty Recipes for Every Day</a> book and found this recipe for couscous patties, I decided to give them a shot.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 4</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup couscous</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 eggplant, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 onion, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic, crushed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ground cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ground coriander</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red capscium</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped fresh coriander</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons grated lemon rind</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons natural yogurt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg, lightly beaton</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">oil, for shallow-frying</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Place the couscous in a bowl. Add 1 cup of boiling water and leaves for 10 minutes or until all the water has been absorbed. Fluff up the grains with a fork.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Heat 2 tablespoons of the oil in a large frying pan and fry the eggplant until soft and golden, then place in a bowl. Heat 1 tablespoon of the oil in the pan. Add the onion, garlic, cumin and ground coriander. Cook over medium heat for 3-4 minutes, or until soft, then add to the bowl. Heat the remaining oil and cook the capsicum for 5 minutes, or until soft. Place in the bowl and stir well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yogurt and egg. Season to taste and mix well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Using damp hands, divide the mixture into four portions and form into large patties-they should be about 3/4 inch thick. Cover and refrigerate for 15 minutes. Shallow-fry the patties over medium heat for 5 minutes on each side, or until golden. Drain the patties well and serve with yogurt.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've got a lot for this one:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-I'm not a big eggplant fan. I chopped up a tomato instead.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-I did not have red capsicum, and I'm not even going to pretend that I know what that is.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-I did not have lemon rind.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-I did not have fresh coriander, and decided not to compensate for that with the ground coriander. It's a strong flavor.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-I used Greek yogurt for the natural yogurt. It's what I had, and it worked fine.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As the end of the recipe suggested, I had one of these patties with a small helping of yogurt, along with a salad.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I liked these. Even a fan of couscous (which I am) must admit that on occasion, plain couscous can be just a little bit too plain. I wouldn't have thought of couscous as a medium to mix all of these ingredients and flavors, but it definitely worked. And I was surprised--the patties actually held together quite well. I wasn't expecting them to be so easy to form together. I would definitely recommend these if you like couscous, coriander and cumin. </span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-91096631263045716922011-06-07T21:53:00.001-04:002011-06-09T15:07:03.024-04:00two-pea pasta with ricotta and tarragon.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5AAEeUL4mFY/Te7WAQbKz7I/AAAAAAAAAEI/_HHm-UmVKE4/s1600/DSC05806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5AAEeUL4mFY/Te7WAQbKz7I/AAAAAAAAAEI/_HHm-UmVKE4/s400/DSC05806.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm always on the search for new pasta recipes, so when I <a href="http://www.delish.com/recipefinder/two-pea-pasta-ricotta-tarragon-recipe-mslo0511">found this one online</a> at Delish.com, I thought it sounded great and couldn't wait to give it a try myself.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">coarse salt and ground pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 ounces gemelli or other short pasta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 ounces sugar snap peas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 10-ounce package frozen peas</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped fresh tarragon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup part-skim ricotta cheese</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables and return to pot.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Divide pasta among four serving bowls and garnish with tarragon, if desired. Serve immediately.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I didn't have tarragon. I know that tarragon has a really unique flavor and there isn't really a complete substitution for it, so I just through some oregano in there for some flavor.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Like most pastas, this stands great on its own. I had my pasta with a salad.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Man, was this good. I'm kind of obsessed with peas, so the "two-pea" part of the recipe immediately hooked me. This is really easy to make, and it tastes fantastic. As far as sauces go, it's not heavy at all. I've been enjoying the leftovers for a few days now. I highly recommend making this.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-26284363138039242932011-06-02T19:19:00.000-04:002011-06-02T19:19:21.712-04:00best grilled cheese sandwich.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sI-cANipODo/TegZcypLEGI/AAAAAAAAAEE/rsgiVTlWOpU/s1600/DSC05791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sI-cANipODo/TegZcypLEGI/AAAAAAAAAEE/rsgiVTlWOpU/s400/DSC05791.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Finely chop fresh basil leaves and sun-dried tomatoes, either in a food processor or by hand.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Assemble sandwich as follows: whole grain bread (butter side down), two pieces of provolone cheese, basil and sun-dried tomato spread, whole grain bread (butter side up).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Grill to golden perfection.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-2152672228244981002011-05-26T22:43:00.000-04:002012-06-04T18:47:39.459-04:00orzo with buttered bread crumbs.<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am not one to take to the Internet to complain, so I'll just say that I'm not having a fantastic week, and leave it at that. On the bright side, I allowed myself to take part in some of my favorite comfort food. To me, this recipe is up there with homemade macaroni and cheese. Though I usually stick with fairly healthy meals most of the time, let's face it--it's nice to indulge every once in a while.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 oz. orzo</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick of butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">seasoned bread crumbs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Boil water and add the orzo. In a small frying pan, melt 1 stick of butter. As the butter melts, add enough seasoned bread crumbs to absorb all the butter. After the orzo is cooked and drained, stir in the melted butter and bread crumbs. Add salt and pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Look at that recipe. There are only good things going on there, trust me.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pretty much whatever strikes your fancy. I love, and I mean, I really LOVE peas, so I tend to throw them into this recipe, as the picture at the top indicates. I'll also usually have it with a Morningstar Farms Chicken Pattie.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a really simple combination of food, but it's really good. The secret to this recipe is not skimping on the bread crumbs. When made correctly, this is the ultimate comfort food.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-18053514778266572032011-05-22T13:37:00.000-04:002011-05-22T13:37:36.303-04:00herb garden.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DYH0gPMjvAc/TdlJlkbXo-I/AAAAAAAAAD4/Rt5I3tjQ5oo/s1600/DSC05695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DYH0gPMjvAc/TdlJlkbXo-I/AAAAAAAAAD4/Rt5I3tjQ5oo/s400/DSC05695.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm very excited because yesterday, on what was a now rare, sunny and beautiful day, I planted a little herb garden in my kitchen. I've got oregano, mint, lavender and basil. I'm looking forward to using the oregano, mint and basil in some cooking. The basil especially will be used in my dad's pesto recipe. And the lavender is just going to smell nice.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aren't they adorable?</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-6961504437539140672011-05-16T21:03:00.000-04:002011-05-16T21:03:50.221-04:00tortellini with nutty herb sauce.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Kn8W9lPkPKc/TdHJS834wcI/AAAAAAAAAD0/3S1iI8L5TIQ/s1600/DSC05561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Kn8W9lPkPKc/TdHJS834wcI/AAAAAAAAAD0/3S1iI8L5TIQ/s400/DSC05561.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I believe I've mentioned that I come from a very Italian family, which means that we serve up pasta every single Sunday. Now don't get me wrong. I love pasta. But isn't it nice to do something with pasta besides just pouring a little tomato sauce on it? I recently got a new cookbook called <a href="http://www.amazon.com/Vegetarian-Tasty-Recipes-Complete-Cookbook/dp/B004HA27UK/ref=sr_1_1?ie=UTF8&qid=1305592836&sr=8-1">Vegetarian: Tasty Recipes for Every Day</a>, which has lots of tasty-looking pasta recipes in it. One Sunday, I decided to give the following a try.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500 g (1 lb) cheese tortellini or ravioli</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">60 g (2 oz) butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 g (3 1/2 oz) walnuts, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 g (3 1/2 oz) pine nuts</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped fresh parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons chopped fresh thyme</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup ricotta cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Cook the pasta in rapidly boiling water until al dente. Drain and return to the pan.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Heat the butter in a heavy-based pan until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the parsley, thyme and salt and pepper.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Beat the ricotta with the cream. Toss the sauce and pasta together and top with ricotta cream. Serve immediately.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I don't typically buy tortellini or ravioli, so I just used plain rigatoni. I also did not have pine nuts, so I used some extra walnuts, and just a few cashews as well.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Of course, pasta stands well on its own. However, I always love to have my pasta with a salad.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I think the best way I can describe this dish is by outlining what I was thinking as I took my first few bites of this dish:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1st bite: <i>Hmm, this is unusual.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2nd bite: <i>It's not bad though.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3rd bite: <i>It's actually pretty good.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4th bite: <i>I think I burned the nuts.</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This definitely has a different taste to it. I've never had pasta with a nut flavor before, and it's very interesting. I can definitely see why this is meant to be served with tortellini or ravioli--I think it really needs the cheese in those pastas to make the dish complete. I'm sure I'll be making this again, and I'll be using tortellini or ravioli next time I do.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And I won't burn the nuts next time either.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-60614070038244774132011-05-07T16:26:00.000-04:002011-05-07T16:26:56.973-04:00roasted tomato feta scones.<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oWrVUVX7mmA/TcWqKykH_AI/AAAAAAAAADw/tqeImIgjwEE/s1600/DSC05552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-oWrVUVX7mmA/TcWqKykH_AI/AAAAAAAAADw/tqeImIgjwEE/s400/DSC05552.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div>I spend a lot of time on a website called Etsy, which allows seller to sell their handmade and vintage goods online. It's a fun site and I've enjoyed selling some of my handmade cards over the last few months. Anyways, the website also posts articles, which I honestly don't usually read because a lot of them are weird or pointless, but when I saw the picture of these scones, I had to click on <a href="http://www.etsy.com/storque/make/tomato-feta-scones-with-savory-sweet-life-12545/">the article</a>. The recipe for these savory scones is from the blog <a href="http://savorysweetlife.com/">Savory Sweet Life</a>, which you should also check out. There are some good-looking recipes on there. It's not exclusively vegetarian, but there are several veggie-friendly recipes, and many that I think would not be difficult to substitute ingredients.</span><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 8 scones</i></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon baking powder</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon garlic salt</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp cold unsalted butter, cut into cubes</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg, slightly beaten</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 4 oz package feta cheese</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup roasted red tomatoes, chopped</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 green onions, finely sliced</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough in a 1 inch disk and cut it into 8 equal pieces. Bake for 15 on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First of all, I cut this recipe in half because I knew it would take me ages to finish off an entire recipe of these things myself. Additionally, I didn't have the roasted tomatoes, so I just seeded some regular tomatoes and used that instead. I also didn't have green onions, which is a shame, because I think it really adds some of the color to it. I just used some sweet onions instead, for flavor.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Considering that you could eat these for pretty much any meal, your options are wide open. I had two for dinner, accompanied by a salad. I also brought one to work for lunch, along with an apple and some greek yogurt. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let's first take a moment to marvel at how much mine do not look like the picture featured with the original recipe. Seriously, how hilarious is that? No matter--these were still really good. Mine definitely do not look as pretty, and I'm thinking that had something to do with not having exactly the right ingredients. Like I indicated before, I think the green onions and the dark red of the roasted tomatoes would really make a nice color combination in food. Honestly though, even with the substitutions, I thought these were really good and I enjoyed both making and eating them. I think next time, I'm going to use green onions, and possibly sun-dried tomatoes. I don't know, I just think that sounds really good.</span></div>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com0tag:blogger.com,1999:blog-8869123768709031079.post-61075114844498685892011-04-30T22:09:00.005-04:002011-04-30T22:53:33.254-04:00decorative food plates.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AzJm-6XBCc0/Tby_xKQoEpI/AAAAAAAAADo/JHezpNz_-v4/s1600/DSC05518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-AzJm-6XBCc0/Tby_xKQoEpI/AAAAAAAAADo/JHezpNz_-v4/s400/DSC05518.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AzJm-6XBCc0/Tby_xKQoEpI/AAAAAAAAADo/JHezpNz_-v4/s1600/DSC05518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-OxY5lRWcr9g/Tby_-3_6JKI/AAAAAAAAADs/99RLXZSBr7I/s1600/DSC05520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-OxY5lRWcr9g/Tby_-3_6JKI/AAAAAAAAADs/99RLXZSBr7I/s400/DSC05520.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well, I haven't really posted in a few days since I've been getting over a cold and have been kind of unmotivated. However, I'm feeling better and I wanted to make a new blog post. This one's a little different, considering that the result won't actually be edible. I studied art in college and I love making things. So think of this as a recipe for some food-related decor. This is a slightly altered project idea that I got from a book called </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Print-Workshop-Hand-Printing-Techniques-Original/dp/0307586545/ref=sr_1_1?ie=UTF8&qid=1304214654&sr=8-1">Print Workshop: Hand-Printing Techniques and Truly Original Projects</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Trust me, it's fun.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the recipe</b></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">plain, clean plate (Target has very inexpensive, melamine plates)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">photocopy, print off or photograph of food</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">scissors</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mod Podge</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">paintbrush</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Cover the plate that you'll be using with a smooth coat of Mod Podge using the paintbrush. Set the plate aside to dry slightly.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Get either a photograph, photocopy or print off of food that would be proportional to the plate that you have bought. I took pictures of a plate of food and then resize it on my computer to match the size of the plate I'd bought.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Carefully cut the food shapes out.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Arrange the food shapes on the plate. Put an additional coat of Mod Podge over the paper food pieces. Allow to dry completely.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember that these plates are for decorative use only. The plates cannot be submerged in water because of the Mod Podge, and they should not be used for food.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>substitutions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can probably use almost any kind of glue to paste the pieces down. I do like Mod Podge though, since it dries completely clear, does not wrinkle the paper, and adds a protective coating over anything.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>great with</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plate wall hangers. These make really cute kitchen decor!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>the review</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These are ridiculously easy to make and I honestly love the way they look in my kitchen. My kitchen is decorated with lots of colors, like my green teapot, mismatched, mod-inspired silverware, and vintage, stained-glass owl napkin holder. These plates are fun and quirky and are exactly what I had in mind for the spare space on my walls. Keep in mind, your design doesn't have to be food, and it doesn't have to be for your kitchen. Lots of people have decorative plates in their homes. This could be a cheaper, and creative way to make your own.</span>Jessicahttp://www.blogger.com/profile/03783713595133874136noreply@blogger.com1