Artisan Bread

Years ago I was introduced to this great and simple way to make bread. I love that you really can't mess it up. (You'll notice that I say don't worry a lot in the instructions below--seriously, don't worry, it will all work out and be delicious.)

I had forgotten about this bread until I got a huge box in the mail this fall. My dear friend, Kelly had returned the book along with my bread container by mailing them from the U.S. to the Middle East. I didn't even know she had them. And, just like that, my love of this bread, of the simplicity and deliciousness, has been rekindled. 

The recipe below will make 4 small 1-pound loaves or two larger loaves. 

ARTISAN BREAD 

• 3 cups warm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons Kosher salt 
• 6 1/2 cups all-purpose flour 

Equipment Needed: 

• 5-quart plastic food container with a lid, but not air tight (something like this)
• baking stone 
• broiler tray (to hold boiling water for steam) 
• parchment paper 
• pizza peel (for transferring bread in and out of oven) 

In 5-quart container combine water, yeast, and salt. Don't worry about it being all dissolved. 

Mix in the flour. Add all of the flour at once, mixing with a wooden spoon. No need to knead. Keep mixing until everything is uniformly moist, without dry patches. Use your hands if that's easier. 

Allow dough to rise. Cover with lid (not airtight). Allow to rise at room temperature until it begins to collapse, approximately 2 hours. Don't worry too much about paying attention to how much the dough rises. You can leave it for longer and it won't affect the result. 

Note: You can use the dough any time after this point, but I usually throw it into the refrigerator as doing so will produce a dough that is less wet and easier to work with. 

When you're ready to bake a loaf, sprinkle the surface of the refrigerated dough with flour. Pull out a hunk of dough and use a serrated knife to cut off a piece. 

Gently stretch the surface of the dough around to the bottom on all sides, rotating as needed. The bottom might appear to be a collection of bunched ends, but no worries, it will flatten out during resting and baking.  

Place the formed loaf on a piece of parchment paper on a pizza peel.

Let loaf rise for about 40 minutes, uncovered. Do not worry if it doesn't look like it rises very much.  

Twenty minutes before baking, turn on the oven to 450 F with the baking stone placed on the middle rack and the broiler tray for water on any other shelf that won't interfere. 

Sprinkle flour on top of the loaf. Using a serrated bread knife, slash a 1/4-inch deep pattern into the top. (See photo above or make your own design.)

After the oven has preheated for 20 minutes, put the bread in the oven onto the baking stone, using the pizza peel. Don't worry that the oven is not yet up to 450 F.

Quickly pour about 1 cup of hot water into the broiler tray and close the oven door to trap the steam. 

Bake for 30 minutes or until the crust is nicely browned and firm. Don't worry if the top gets a little dark, it will still be perfectly moist on the inside. 

Allow to cool completely, preferably on a wire cooling rack. 

Store leftover dough in the refrigerator for up to 14 days. 

Source: Artisan Bread in Five 

Fried Rice

There's something deeply satisfying about cooking up a flavorful, satisfying dinner in a matter of minutes. And I particularly appreciate things that reheat well and that I don't mind eating several days in row. This fried rice checks all the boxes. The only downside being that good fried rices takes a little forethought as cooked and cooled rice is needed. When it's on my meal plan for the week, I cook up the rice ahead of time, spread it out on a baking sheet, and leave it lightly covered in the refrigerator for a few days or until I'm ready to use it.

 

FRIED RICE

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce 
• 3 tablespoons vegetable oil or peanut oil 
• 3 eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 cups bok choy, chopped 
• 1/2 pound bacon, cooked and crumbled (or ham, chopped into small pieces) 
• 2 cloves garlic, minced
• 4 cups rice, cooked and cooled 
• 5 green onions, sliced thin

Combine oyster and soy sauce in a small bowl; set aside. 

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom, add eggs and cook, without stirring, until just set, about 20 second. 

Scramble and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Set aside. 

Increase heat to high and heat remaining 2 1/2 tablespoons oil until just smoking. Swirl to coat pan bottom, add peas and bacon and cook, stirring constantly, for 30 seconds. 

Stir in garlic and cook until fragrant, about 30 seconds. 

Add rice and oyster/soy sauce mixture and cook, stirring constantly and breakup up rice clumps, until heated through, about 3 minutes.  

Add eggs, bok choy, and green onions and cook, stirring constantly, until heated through, about 1 minute.  

Source: modified from America's Test Kitchen

Vietnamese Summer Rolls

My dear friend Stephanie taught me how to make these yummy summer rolls. She's a cooking genius and has taught me a few of her mad skills over the last few years. I'm so glad I had the chance to learn from her before she moves to Beijing in a few short months. (Insert sad, crying face here.)

I like to serve these rolls with this peanut sauce and feel the need to point out and emphasize how kick-ass it is. Seriously. Every time I make it I'm pretty impressed with myself. And thankful to Ina Garten for being another cooking genius.

You can also play around with what goes inside. Other options could include: shrimp, tofu, avocado, red pepper, cabbage, lettuce.

VIETNAMESE SUMMER ROLLS

Chicken Marinade

• 3 cloves garlic
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice (or lemon)
• 1 tablespoon sesame oil
• 2 teaspoons black pepper
• 4 chicken breasts, cut into small chunks

Summer Rolls

• rice paper 
• rice vermicelli (or bean thread noodles) 
• cucumber, seeded and cut into long matchsticks 
• carrots, grated
• Thai basil leaves
• mint leaves
• cilantro leaves 

Noodles

• 1 tablespoon sesame oil
• 1-2 tablespoons soy sauce
• juice of 1 lime (or lemon) 

Whisk garlic, fish sauce, brown sugar, lime juice, sesame oil, and pepper together and pour over chicken in a shallow dish. Let marinate for 20 minutes or longer. 

While chicken is marinating, soak noodles in hot water for 10-15 minutes or until soft, but still chewy. When noodles have reached desired softness, drain and cut strands into smaller chunks.

Saute chicken in large sauce pan over medium heat until cooked through. Remove from pan, leaving marinade behind. Let chicken cool and shred, 

Add noodles to remaining marinade and stir fry. Add sesame oil, soy sauce, and lime juice. Taste and add more sesame, soy, or lime juice, until sufficiently flavorful. 

Add hot water to a shallow pie plate.  

Dip and spin rice papers until softened. 

Lay rice paper on wooden paper and fill with noodles, chicken, cucumber sticks, carrots, basil, mint, and cilantro. 

Roll and seal tightly. 

These are best eaten soon after making, but can be stored in the refrigerator for a day or two. I use parchment to separate the rolls so they don't stick together.  

Serve with room temperature peanut sauce or other dipping sauce of choice.

Source: Stephanie Moy   

Mexican Chopped Salad

I've been loving salads lately. This is another really good one. And a nice, light addition to any Mexican meal.

MEXICAN CHOPPED SALAD

• 2 1/2 cups romaine lettuce, chopped
• 1 can (15.5 ounce) black beans, rinsed and well-drained
• 3/4 cup tomato, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn, fresh, frozen, or canned
• 1/4 cup green onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled 

DRESSING

• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons honey 
• 1 clove garlic, minced

Combine lettuce, black beans, tomato, jicama, corn, green onions, red pepper, and cilantro in large bowl and toss to combine. 

Add dressing and mix well. 

Top with avocado and feta cheese.

  

Modified from: Epicurious

Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten 

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.

YUM-O!  

BEET & ARUGULA SALAD

• 8 medium-sized beets, tops removed and scrubbed 
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil 
• 1 teaspoon dijon mustard
• Kosher salt
• pepper
• 4 ounces baby arugula
• 4 ounces feta (or goat cheese)
• 2 avocados 
• 1/3 cup roasted or candied nuts (optional)

Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified) 

Mango and Black Bean Quinoa

I like the flavor combinations in this little salad. Sometimes mango in conjunction with more savory things like black beans and red peppers is just so tasty.

*Note on Quinoa:
The first time I made this I used 2 cups of uncooked quinoa, which was way too much.  Clearly, I didn't read the directions carefully. Cook about 3/4 cup and you should have just enough for your 2 cups of cooked quinoa.

MANGO and BLACK BEAN QUINOA

• 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
• 1 can (15 ounce) black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans, and cilantro.  

In a small bowl, combine vinegar, olive oil, and lime juice.  Whisk until smooth.  

Pour dressing over salad and toss to combine.  

Add salt and pepper to taste.  

Chill for at least one hour before serving. 

Source: Mel's Kitchen Cafe 

Hummus

I currently live in the land of hummus. It's a pretty regular part of the diet in these parts so I haven't really felt a need to make my own, especially since I've tried to make it in the past unsuccessfully.  However, I was at book club a while back at my friend Kelly's house and she served this delicious homemade hummus.  I couldn't get enough.  I raved about it so much that she brought me the leftovers.  The texture is fantastic and it has a nice balance of lemon and garlic.  You can play with the ingredients to get the texture and flavor you like.

HUMMUS

• 2 cans (15 ounces) chickpeas
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup water
• 1/3 cup tahini, stirred well
• 1/3 cup olive oil

Place chickpeas, garlic, and Kosher salt in the bowl of a food processor and process for a minute or so.  Scrape down the sides of the bowl.  

Add the lemon juice, water, and tahini while the food processor is running.  Scrape down the sides of the bowl again.  

Add the olive oil with the food processor running and process until the hummus is a desired consistency.

Source: Alton Brown and Brad Van

Creamy Confetti Corn

I made this for Thanksgiving and WOW-EEE, corn has never tasted so good.  Plus, using bacon where I live is like a super big treat, so I might have used more than the recipe called for, which proved to be a good move on my part.

This is a nice twist on what can be a boring side dish.  You might want to add it to the menu of one of your upcoming holiday meals.  Enjoy!  

CREAMY CONFETTI CORN 

• 8 slices bacon, chopped
• 2 (15 ounce) cans yellow corn
• 1/2 cup white onion, chopped
• 1/2 cup red bell pepper, finely chopped
• 8 ounces cream cheese, cut into cubes
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup green onions, finely chopped

Cook the chopped bacon until golden and crisp.  Transfer bacon to a paper towel lined plate.  Leave a thin coating of bacon grease on the pan.  

Add the corn, onion, and red pepper and cook over medium heat, stirring occasionally until the vegetables are tender and the corn is heated through, about 6-8 minutes.  

Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.  

Stir in the sugar, salt, and pepper.  Taste for seasoning and add more salt if needed.  

Stir in the green onions.  

Serve warm topped with bacon.  

NOTE:  Dish can be made up to 2 days ahead of time.  Scoop the creamy corn mixture into an oven-safe dish.  Sprinkle with bacon, cover, and store in the refrigerator.  When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.  

Source:  Mel's Kitchen Cafe

Black Bean Quinoa

I always have a hard time coming up with side dishes for Mexican meals.  This is a nice alternative to rice and beans.  It's simple, yet flavorful.  If you want a little more kick, use more cayenne pepper.  If you really love black beans, use two cans instead of one.             

BLACK BEAN QUINOA

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable (or chicken) broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
•  salt and pepper to taste
• 1(14 ounce) can corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat.

Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with broth.


Season with cumin, cayenne pepper, salt, and pepper.


Bring the mixture to a boil.


Cover, reduce heat, and simmer for 20 minutes.


Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through.


Mix in the black beans and cilantro.

Source: slightly modified from allrecipes.com

Fried Cabbage

My mom used to make this growing up, usually as a side dish for teriyaki chicken or other Asian meals.  I love it.  It is super simple, but flavorful.  I feel even a little silly writing a post about it because it seems so common sense, but I like to have things documented so I remember it's an option.  Sometimes I get in such a rut that I can't think of anything to make, so having it here is a good reminder. 

The amounts below are just suggestions and can be adjusted to meet your needs and tastes.  The last time I made this I wanted to use up the bag of matchstick carrots I had so it was a little heavy on carrots, but still perfectly delicious. 

I like to make this to go with egg rolls or sweet and sour chicken.  I would suggest using a pretty big pan.  The cabbage cooks down quite a bit, but takes up a lot of space at the beginning.  I also like  my cabbage very well cooked and a little browned, so depending on how you like it will dictate how long to cook it.

FRIED CABBAGE

• oil
• 1/2 head of cabbage, finely shredded
• shredded carrots
• salt
• pepper

Heat a small amount (a tablespoon or so, depending on how much cabbage you're cooking) in a large fry pan.


Once the oil is hot, add cabbage and carrots.


Stir occassionally and add salt and pepper to taste once the cabbage has started to cook down.


Cook until carrots and cabbage are soft and some of the cabbage is browned. 


Source:  Marsha Porter (aka Mom)

Quinoa Cakes

I like the texture of quinoa.  I like how it sort of pops in your mouth.  I've only made a couple of things using quinoa, but this recipe intrigued me so I had to give it a try! 

I made these the other night when a few friends came over for flank steak.  When my friend walked in and saw them on the table, he asked if they were crab cakes.  Sorry to disappoint, Adam.  I didn't love the quinoa cakes as much as crab cakes, especially the ones at Lynn's Bistro (If you live in the Seattle area, you HAVE to go have Lynn's crab cakes!).  They're pretty unbeatable, and could quinoa ever win over crab?

I feel like I'm not doing a good job of selling this recipe.  I got distracted by crab cakes.  Getting back on track . . . These were REALLY tasty and kind of a fun and different side dish.  I'll definitely be making them again. 

 

A couple of pointers on quinoa . . .

• I used 1 cup of uncooked quinoa and it made enough to have 2 1/2 cups of cooked quinoa.  You could probably get away with 3/4 cup uncooked and have enough.   
• Rinse before cooking. 
• I cooked the quinoa in chicken broth. 
• Make sure the quinoa is cooled before you mix it in with the other ingredients.  I ended up making two batches because I was impatient waiting for the quinoa to cool the first time around.  The mixture was too wet even after adding lots of extra bread crumbs.  The texture was MUCH better on the batch where the quinoa was completely cooled. 
• I also found that the quinoa took longer to cook than the packaging said.  The packaging said it would take 15-20 minutes, but it took more like 20-25 minutes.     
• I ended up cooking the quinoa and then refrigerating it until the next day when I mixed the cakes.  This is a better plan if you're impatient like me and don't want to wait around for it to cool.   

 

QUINOA CAKES

• 2 1/2 cups cooked quinoa, room temperature
• 4 large eggs, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped flat leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 cup finely crushed saltine or Ritz cracker or bread crumbs, plus more if needed
• 1 tablespoon extra-virgin olive oil

Combine the cooked quinoa, eggs, salt and pepper in a medium bowl.


Stir in the parsley, cheese and garlic.


Add the cracker or bread crumbs. Stir the mixture until combined.


If the mixture seems too wet, add a tablespoon or two more of cracker or bread crumbs. If it seems too dry, add a tablespoon or two of water or broth.


Let it stand for about five minutes to allow the liquid to absorb.


Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties.


In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot.


Add a single layer of patties (about half of them if you are using a 12-inch skillet) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well).


Flip the patties and cook about 5 minutes more until the second side is golden brown.


Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed).


Serve warm or at room temperature and with ketchup, if you so desire. 


Source:  Mel's Kitchen Cafe

Parmesan-Roasted Broccoli (or Brussel Sprouts)

I was looking for a vegetable side dish to make for Christmas Eve and my friend Gena recommended this. Good call, Gena, good call! This is a nice twist on classic roasted broccoli. The lemon zest and juice give it an excellent, bright flavor. And parmesan? Everything is better with a little sprinkle of parm. (Except in my dad's world. He's convinced it's the worst cheese on the face of the planet.)

Last night I made roasted brussel sprouts using this same combo of ingredients and it was fantastic. The original recipe from Ina calls for pine nuts and basil. I didn't use them either time because I don't typically have them on hand and it was still super tasty. I love it when recipes use ingredients that I already have!

PARMESAN-ROASTED BROCCOLI or (BRUSSEL SPROUTS)

• 4-5 pounds broccoli or 1 1/2 pounds brussel sprouts
• 4 garlic cloves, thinly sliced
• olive oil
• Kosher salt
• freshly ground pepper
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons toasted pine nuts (optional)
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (optional)

Preheat oven to 425 degrees.

Cut the broccoli into florets. (You should have about 8 cups.)  Or, cut the Brussel sprouts in half. 

Place broccoli on pan in mound and add 5 tablespoons olive oil.

Use your hands to toss broccoli until well coated with olive oil. Sprinkle with garlic, salt, and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil.

Source: Ina Garten, Back to Basics book

Potato Latkes

In 2nd grade right now we're reading a bunch of books about different winter holidays.  Every time I read, "Latkes, latkes good to eat, cook me up a Hanukkah treat!" I think to myself that I should do that.  Tonight I did.  Potato pancakes.  Mmmmmmm.  Potatoes, onions, oil, and salt.  So simple, so delicious.














POTATO LATKES

• 2 pound potatoes
• 1 cup finely chopped onion
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• oil for cooking

Preheat oven to 250 degrees.  

Peel potatoes and grate by hand. 

Transfer potatoes to a large bowl of cold water. 

Soak potatoes for 1-2 minutes after last batch is added to water.

Drain well in a colander. 

Spread grated potatoes and onions on a kitchen towel and roll up jelly-roll style. 

Twist towel tightly to wring out as much liquid as possible.  

(NOTE:  I did this in two batches.)  

Transfer potato mixture to a bowl and stir in egg and salt.

Seat 1/4 cup oil in 12-inch nonstick skillet over moderately high heat until hot but not smoking.  

Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a spoon.  

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.  

NOTE:  Let the latkes cook well on the first side.  If you flip too soon, they might fall apart on you.  This may have happened to me a few times.

Turn latkes over and cook about 5 minutes mores.    

Transfer to paper towels to drain and season with salt.  

Add more oil to skillet as needed.  

Keep latkes warm on a wire rack set in a shallow baking pan in oven.  

Source:  Epicurious 

Mediterranean Rice

This is pretty much just another rice recipe.  Not super exciting, but still important in its own way.  It has nice lemony flavor that goes nicely with gyros.     

MEDITERRANEAN RICE

• 2 tablespoons olive oil
• 1 cup onion (1/2 large onion), diced
• 2 cloves garlic, minced
• 2 cups rice (I used Basmati)
• 4 cups chicken stock
• 3 teaspoons lemon zest
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup parsley, chopped and divided

Cook onion and garlic in olive oil in a medium pan.


Add rice and cook until rice is browned. 


Add chicken stock, lemon zest, cumin, salt, peppper, and 1/4 cup chopped parsley.


Bring to a boil, cover, and cook for 20 minutes. 


Add additional 1/4 cup of parsley. 


Source:  Megan Porter

Guacamole

This guac is good, good, GOOD!!  The end.   

GUACAMOLE

• 4 ripe avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes Tabasco sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.


Use your hands if you want.  

Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well.

Using a knife, slice through the avocados in the bowl until they are finely diced.

Add the tomatoes.

Mix well and taste for salt and pepper.


Source:  Ina Garten

Roasted Vegetables

This is my favorite way to eat vegetables.  When you roast vegetables, the edges should be crisp and the middles tender.  Roasted broccoli is especially amazing.  In the winter I like to roast carrots and parsnips.  This picture shows broccoli and parsnips.  You can use brussel sprouts, squash, fennel, cauliflower, or whatever tickles your fancy.  The only bummer about roasting vegetables is that they take a solid 15-20 minutes.  But, they're well worth the wait so be sure to plan ahead so you can make it happen!

 

ROASTED VEGETABLES



• vegetables, cut in similar-sized pieces
• olive oil
• Kosher salt
• freshly ground pepper

 

Heat oven to 400 degrees. 

 

 

Cut vegetables in similar-sized pieces and place on heavy baking pan in a pile. 

 

 

Drizzle with olive oil and sprinkle with salt and pepper.

 

 

Use hands to toss vegetables, oil, salt, and pepper. 

 

 

Use hands to spread out vegetable pieces on baking sheet. 

 

 

Bake at 400 degrees for 15-20 minutes or until tender. 

 

 

NOTE:  I tried coconut oil this time instead olive oil because I hear it's a little healthier.  I wanted to love it, but didn't.  I feel like that's always the case with me.  Boo. 

 

Coconut Thai Rice

I made this rice to go along with lemon chicken and peanut sauce.  The flavor is subtle, but yum-o.  The coconut milk is key.  They sell it at Trader Joe's.  I feel like I should get some sort of cut for promoting TJ's so often. 

 

COCONUT THAI RICE

• 2 tablespoons butter
• 2 cloves garlic
• 1/2 medium onion
• 1 1/2 cup Jasmine rice
• 1 cup chicken broth
• 2 cups coconut milk (1 can)
• handful of chopped cilantro
• 1 teaspoon salt
• juice and zest of 1 lime

Cook garlic and onion in butter.


Add rice and brown. 


Add chicken broth, coconut milk, cilantro, salt, and lime juice and zest.


Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Garlic Green Beans

There's a fantastic dumpling house in Bellevue called Din Tai Fung.  They have the best garlic green beans.  These are pretty close.  I like to go heavy on the garlic.  Blanching the beans keeps them crisp.

 

GARLIC GREEN BEANS

 

1 1/2 pounds green beans, both ends removed

Kosher salt

2 tablespoons unsalted butter

1 tablespoon good olive oil

3 to 5 garlic cloves, minced (depending on how strong you'd like them)

freshly ground black pepper

 

 

Blanch the string beans in a large pot of boiling salted water for 90 seconds.

 

 

Drain immediately and immerse in a large bowl of ice water to stop the cooking.

 

 

When they are cool, drain and set aside.

Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned.


Add the string beans, sprinkle with salt and pepper, and toss together.


Source:  Ina and the Food Network

Cilantro Lime Rice

My last month of college I budgeted a pretty hefty sum of money to eat at Cafe Rio, a fresh-Mex-ish restaurant in Utah that is better than the average fresh Mex.  When I visit Utah, my plans usually revolve around when I can eat there.  Sometimes I dream about it.  My sister and I have talked about a 6 hour road trip to eastern Washington to visit a new location there.  It's that important and that good. 

There are lots of copy-cat recipes out there, but this is my fave for the rice.  It is served at the bottom of a Cafe Rio salad and topped with many other delicious things that I will post at some later date.  I also like this as a side dish for anything Mexican. 

I used Basmati rice this time because it is what I had.  It tasted great!  I also made it the night before and reheated it on the stove.  I added some chicken stock so that it wouldn't be too dry.  It was de-lish!

 

CILANTRO LIME RICE

• 2 tablespoons butter
• 1 ¼ cup uncooked white rice
• juice and zest of 2 limes
• 2 ¼ cups chicken broth
• 2 tablespoons (or more) finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin
• pepper to taste

In a skillet melt butter with rice.

 

 

Add the chicken broth and the rest of the ingredients.

 

 

Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
 

 

Source:  The Girl Who Ate Everything