Posts Tagged ‘Cooking’

Wednesday, January 22nd, 2014

Five Day Weekend

Griddled English muffins for this snow day

The last several days have been a whirlwind of cold and wind and snow but we have somehow managed to keep warm and power through. I could not have done it without the five families that either took in or sent over some or all of their children to entertain/be entertained. It kept us all sane.

Otherwise, I spent the time cleaning out the fridge making a number of worthy recipes to keep our bellies full. These recipes are fridge cleaning powerhouses!

Recipes that are good: 

Lentil Soup with Ham– I cut the recipe by half but still added the whole 7 cups of stock, maybe more. Very tasty and I used up the last of some luncheon ham, the ends of containers of brown and green lentils, and an opened bag of kale. Read the rest of this entry »

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Sunday, December 29th, 2013

The Absolute Best Cinnamon Buns You Will Ever Make

Get in my bellyI was thumbing through cookbooks from the library when I came across a recipe for a farmhouse white bread that sounded interesting. It had a potato base and gave all the background on how the addition of potato makes for a more tender, more delicious sandwich loaf. I wasn’t looking for a loaf recipe though, I was really looking for a recipe for cinnamon buns so when I saw this recipe online I decided to try it. They are AMAZING. Everything you hope for in a cinnamon bun and more, I promise. They are so, so good. By far the best I’ve ever made! And they’re still easy even with the added step of cooking the potato. I even had to run out to the farmer’s market for eggs in the middle of the recipe and it was still worth it. You want to try these, you really do.

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Friday, October 18th, 2013

Barely A Dent

And to think it's just an apple peeler

We broke out the old-timey apple peeler and used a few apples and I only cut myself once. I think last year I cut myself two or three times on that stupid thing. Progress! Also, only one apple completely fell apart. Chase is finally able to smoothly turn the handle. Though, it’s still a challenging task when you’re trying to turn the handle smoothly and eat the peel as fast as it comes off. Read the rest of this entry »

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Friday, October 11th, 2013

Moosewood Lentils Part Two: The Mulligatawny

And now the mulligatawny #souppot

Ben was like, why can’t we just reheat the lentils and eat them? And I was like because now that I’ve read the word mulligatawny, I HAVE to have to try this soup! Mixing them into the mulligatawny soup is what the book suggests as a way to use up your leftover lentil dhal. AND, between the two recipes, you use up one whole can of coconut milk. They are perfect for each other.


The soup is yummy and perfect for a day like today where rain pours incessantly from the sky. The only thing I might change in the future is to use ground coriander instead of coriander seeds. I like the flavor but don’t so much dig the coriander explosion you get from biting into one of those tiny things. Up until now my only experience with the soup came from Seinfeld’s Soup Nazi and a recipe from a magazine in my mother’s cookbook that calls for two teaspoons of MSG. It’s probably delicious but… So, I was surprised by how easily it came together and how tasty it is. Something new to add to my soup repertoire which is in reality, up to now, has been pretty pitiful.

Mulligatawny From Moosewood Restaurant Favorites

Yields 9 cups

(click to enlarge)

Screen shot 2013-10-11 at 8.35.26 PM


Note: I added a cup of cooked, leftover rice and a cup of lentil dhal in the last step.


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Thursday, October 10th, 2013

Moosewood Restaurant Favorites: Lentil Dhal

All but this cookbook went back to the library on Monday so I decided to make something from it. I actually cracked it open to look for something to do with an acorn squash but somehow landed on the lentils AND had everything on hand to make it. Keeping a piece of ginger in the freezer is the best tip ever. You can make lots of tasty things if you have ginger in the freezer including these lentils! They are delicious! So good.

Lentil Dhal adapted from the Moosewood Restaurant Favorites

Yields about 5 cups

Serves 6-8

1.5 c dried green or brown lentils

4.5 c water

1t ground tumeric

1.5t salt


2T vegetable oil (I used EVOO)

2c diced onion

2 garlic cloves, minced

1.5t salt

1T peeled and grated fresh ginger

1t ground tumeric

1t cumin seed

pinch red pepper flakes

1T fresh lemon juice

1c unsweetened coconut milk

Combine the first 4 ingredients in a large pot. Bring to a boil, cover, reduce the heat to low and simmer until tender 40-50 minutes. Drain and return the lentils to the pan.

While the lentils are cooking, warm the oil over medium low heat, add the onions, garlic and salt and cook for a few minutes, stirring frequently. Add the ginger and spices and continue to cook about 10 minutes or until the onion is translucent and just starting to brown.

Stir the onions and remaining ingredients into the lentils, adjust the seasoning and heat through. You can add a little more coconut milk if the lentils seem to thick, they should be nice and creamy.

Simple and super. The recipe suggests using the leftovers in a mulligatawny. I think I might just do that.

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Monday, May 6th, 2013

My Favorite Brews

IMG_9421Iced tea season is here! As soon as I can go out without a jacket anymore it’s time to start brewing iced tea. I love, love, love it. I love a big pitcher of regular old iced tea brewed from Lipton tea bags but, over time, I’ve come to love a few other blends too. These are my go-to brews just in case you’re looking to shake it up a little.

I make all of my iced tea the same way. I brew it in a heavy glass pitcher that holds about a liter or a quart and that I can pour hot water directly into. Kind of but not exactly either of these. I put the tea bags and sugar in first and then pour the water over. Steep, stir,serve. Always delicious. The technique is always the same and I almost always use about 1/3 cup of sugar. It’s sweeeeet but that’s how I like it. Only the number of tea bags varies.

Plain Old (Sweet) Tea

To make regular old iced tea I use 6 tea bags. I usually finish the pitcher in a day so I don’t use anything fancy just plain old Lipton or Red Rose. I do often use decaf tea bags so I can drink it all day without giving myself heart palpitations and wondering why my hands won’t stop shaking.

Passion Tea

Tazo passion tea from Starbucks is a DELICIOUS but expensive habit. It’s more expensive than other teas at the grocery store but at $5/24 bags, which brews 6 pitchers, I think it’s a bargain. To make this tea I scale it back to 4 bags and find it to be perfectly flavorful. (the iced tea filterbags are perfectly good too).

Orange Blossom Hibiscus Tea

This is a Lipton herbal tea. I don’t enjoy it on it’s own but it’s perfect in addition to a black tea. I use 4 regular bags and two of the orange blossom hibiscus and it’s super yummy. It’s more subtly flavored than the others.

Earl Grey Tea

Trader Joe’s Early Grey bags make delicious iced tea (and hot too, really) and I like to make it whenever I’m not quite in the mood for an herbal but not in the mood for plain old iced tea either. If there’s no Trader Joe’s near you it appears that there’s a black market for this tea.

Now I’m thirsty! What do you like to drink in the summer?

**the tea in the picture was made from some lone bags in the cupboard that came from somewhere now long forgotten, It was hibiscus based and quite yummy though.

***Never ever use Trader Joe’s Crimson Blossom green tea. It has licorice in it.

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Wednesday, April 10th, 2013

And They All Had Seconds

ravioliBen usually takes the train to work but on Monday he drove in so that he could stop at Costco on the way home to fill up on gas and pick up supplies. We didn’t want to give up precious weekend time going to Costco. Somehow that task has fallen way down the weekend fun list so Ben agreed to take one for the team. He asked for a list which I provided and yet, somehow, he still came home with a bagful of unauthorized purchases. Not the same unauthorized purchases, mind you, that I would have brought home (possibly underwear but also maybe magazines) but unauthorized all the same. His unauthorized purchases included 10lbs of Pop Chips and a Costco sized package of kielbasa.

He requested that the kielbasa be cooked with sauerkraut. Meanwhile I had already done the groceries for the week and, surely, he didn’t mean all of it. I had some pesto to use up and Google turned up this recipe. It doesn’t even sound appealing to me but I had all of that veg on hand, even the green onions. I couldn’t not make it. Maybe it didn’t sound appealing to me because in college we referred to anything chopped up and served with pasta as crap in a bowl (wow, I’m really selling this recipe!). I made it. I made it and I expected nothing. Nothing but whining about how what everybody really wanted was just plain noodles.

But those crazies they ate it and ate it and ate it and it’s not even the worst looking dish I’ve ever made.

Stay tuned for our Family Sketchbook Project post!

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Thursday, January 10th, 2013

Bubble Bubble Pasta Pot


I had no idea what to make for dinner tonight and somehow that translated into thinking that making fresh pasta would be a good solution. I guess I tell myself that if I make something a little bit fancy, different and/or somehow challenging it will make up for dinner being a total afterthought. Ooh, look waffles! Fancy! The trick is to not make any one thing too much or it won’t fall under the ambit of fancy, different and/or somehow challenging. It’s a delicate balance you see.

We’ve attempted fresh pasta before me and Ben. This was maybe my fifth attempt. It’s always been quite edible but never what I would call a success. We’ve never mastered the pasta maker. It looks like a super breeze on tv but we always managed to get the dough stuck in the rollers. Too fast? Too slow? We couldn’t figure it out and would end up rolling it by hand or having crazy broken pieces. But today was a great success!  I don’t know if it was because I used a bad recipe… or did something wrong. I mean how bad can a recipe of flour, water and eggs be? Maybe it was because Chase was my helper instead of Ben. The girl can rock the pasta machine. She cranked out the whole pound while I handled the dough and then ran around my other side between each batch to dust the sheets with flour. Avery helped a little too but it takes some muscle to turn the crank! It was so easy that I’m itching to do it again. I’m thinking ravioli!


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Tuesday, September 4th, 2012

Plum Season

It’s here! I asked the guy how long he’d have them and he thought maybe into next week but they’re already dwindling. Italian prune plums have such a small window and so few farmers grow them. They’re probably a fickle fruit. Only a fickle fruit would be this tasty.  Read the rest of this entry »

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Thursday, August 16th, 2012

Sherbet Chillers

While we were away this summer I ate a lot of sherbet. Whenever the opportunity for a frozen treat presented itself it just always seemed like the right choice. At one spot I ordered a sherbet chiller and it was delightful! As far as I could tell from the menu a sherbet chiller is made using sherbet, syrup and soda water. It was delightful! So good that I’ve started making them at home.  Read the rest of this entry »

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