Archive

Posts Tagged ‘2014’

Bacon, cheddar & chive scones

November 4, 2014 Leave a comment

Bacon cheese & chive scones

 

Scones really are just triangular breakfast biscuits. As muffins are just an excuse to eat cupcakes for breakfast. But who cares??

Finally found a winning savory scone recipe! I attempted savory scones last year when a friend had a new baby. I thought it would be fast and easy food to eat for her but that batch turned out a bit greasy and too dense. This time, the recipe yields a fluffy inside with a crispy outside. I made sure to get a leaner bacon and render the crap out of it. These scones work great fresh or straight from the freezer. I did find that baking them in my toaster oven yielded uneven results and that using my standard oven is much better…I’ll just have to be more patient and let the oven warm up while I’m showering or something.

Now that I have a basic recipe I like, I’m going to try different combinations such as ham & gruyere; sausage, jalapeno and mexican cheese; olive, prosciutto and parmesan…the possibilities are endless!   Read more…

Advertisements
Categories: bacon, breakfast, food Tags: ,

Banana Chocolate Chip Scones

October 22, 2014 Leave a comment

Banana Chocolate Scones

The bananas and chocolate kick continues. A few weeks ago, a friend tipped me off to the banana chocolate croissants at b. patisserie. The weekend morning line was much, much shorter than that of Tartine and I really dug the banana chocolate croissants. I also had their banana chocolate scones which were amazingly moist and delicious. I had an appointment nearby last week and swung by to pick up another scone but they were out by the time I got there…how sad! My remedy? Make my own.

The recipe is super simple…the hardest part was waiting for my bananas to ripen and dealing with a somewhat crumbly dough (scone dough is supposed to be like that–its just a new texture for me to bake with). I tested a batch of frozen scones this morning (shaped, cut and frozen on a tray so that they don’t stick together before being thrown together into a ziploc) and those worked out great as well! I just baked those at the same temperature for an extra 2 minutes. My 3.5-year-old niece also loved these scones…but wanted to add raisins. No way, kid. This is a strongly anti-raisin family!  Read more…

Savory Oatmeal

March 20, 2014 Leave a comment

Savory oatmeal

I generally dislike sweets–always have and it baffles my husband (and his entire extended family) to no end. I remember going to camp in 5th grade and being exposed to oatmeal for the first time. Thinking it would be similar to chao (rice porridge), I gagged on the sweet taste and gluey texture. In college, if cream of wheat was available in the dining hall, I would eat that with crumbles of bacon mixed in while people around me were dropping in brown sugar and (the most vile of vile to me) raisins. As a grown-up, I never order pancakes or french toast for brunch. The sweetest thing I’ll have in the morning is a mimosa or some fruit.

While I understand that oatmeal is good for me, I’ve never been able to get over the gluey texture I remember from camp. I imagine the gray pasty stuff is similar to what Oliver Twist ate or what the elderly with no teeth are resigned to. I don’t know why this never occurred to me before, but yesterday, I finally figured it out: savory oatmeal!

Instead of water, I use chicken broth on my steel cut oats from Trader Joe’s. I made sure my oatmeal wasn’t going to be gluey by using a smidge less grain than the recommended ratio of oatmeal to liquid. Once my oats were cooked down, I topped it with a sprinkle of Parmesan cheese, a few grinds of black pepper and a fried egg. I can imagine throwing some mushrooms on top or a dollop of kale pesto.

 

Categories: breakfast Tags: ,

Mushroom Farrotto

January 31, 2014 Leave a comment

Mushroom farrotto

 

We love risotto around here (9 posts to date) but try to minimize white grains in an attempt to dodge our shared genetic predisposition for diabetes (which both of our fathers had/have). Lately, we’ve discovered that when we eat gluten free, we generally feel better. Though farro is a wheat grain, there really isn’t a reason for us to be strict about eating gluten free and hey–it is a whole grain!

This farrotto took a bit longer than I would prefer to spend on a weeknight (an overnight soak of the farro and an hour on the stove) but because the grains are so sturdy, it doesn’t require as much stirring and attention as a traditional risotto. I’ve been roasting a big batch of mushrooms for the week to stir into salads or quinoa pesto bowls but if you don’t have any lying around, you can roast the mushrooms as you’re preparing the farrotto. I also had 2 tablespoons of pesto left over and also stirred that in but there’s plenty of flavor without it. If you’re wondering what the non-farro grains are, I had a 1/4 cup of leftover cooked brown rice which I also threw in after 30 minutes so as not to waste it. Read more…

Categories: Italian, vegetarian Tags: , ,

Quinoa Shrimp Bibimbap

January 23, 2014 Leave a comment

Quinoa shrimp bibimbap

I could eat bibimbap every day. Sometimes I do. It is simple, flexible, vegetable-rich, flavorful and satisfying. The rice or quinoa and vegetables can be made ahead of time and reheated when you’re ready to eat. The sauce already lives in the refrigerator but doesn’t take more than 2 minutes to pull together. 2 minutes to fry an egg — it really is the perfect meal. Read more…

Categories: Asian, Korean, pickles, seafood, vegetables Tags: ,

Kale salad: Avocado Caesar Dressing

January 22, 2014 Leave a comment
image

Dinner: avocado Caesar kale salad, cous cous grain mix from Trader Joe’s w/pesto, pan-fried tilapia w/pesto

I am so late to the game! First with the quinoa, now with the kale. I’ve always sauteed kale or put it in soups but only recently have I begun to eat it in raw salads. There’s a place near my office that does kale salad with an avocado (not caesar) dressing but whenever I eat it, I find myself sympathizing with cows. The chewing required is absurd and tedious. What I learned from making the Smitten Kitchen kale salad with pecorino and walnuts (substituting cranberries for raisins, now a requested favorite among my carnivorous extended family) is that the secret to kale salad is removing the ribs and thinly slicing the leaves. Over time, I’ve figured out a faster way of doing this–the leaves are so sturdy that you can pinch the bottom of the stem and zip your fingers along the stem and the leaves will come right off! Roll everything into a rough ball and chiffonade away… Read more…

Categories: food, salad, vegetables, vegetarian Tags: ,

Pesto Quinoa w/Roasted Veggies

January 15, 2014 2 comments

Pesto quinoa with roasted veggies

The Peru-inspired quinoa kick continues. Incidentally, I’ve lost a few pounds in the last few weeks. Whether it is due to the mostly gluten-free diet or the vast amounts of quinoa itself is debatable. We’ve had pizza a few times in the last few weeks but other than that, our diet has mostly been traditionally rice- or pasta-based meals with quinoa as a substitute: quinoa with adobo, quinoa fried rice, quinoa lasagna, quinoa salad, and today’s pesto quinoa.  Read more…

Categories: food, pasta, vegetarian Tags: ,