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Archive for July, 2009

The movie based Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen is coming out. Having seen some articles and a preview or 2 I am kind of excited.

I read the book and enjoyed. It even inspired me to a do a Mastering The Art of French Cooking dinner with my friends where we all made recipes from the book. I am looking forward to seeing the movie and hope it’s good. It sounds like people put a lot of effort into it. I hope it pays off.

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lemon peel?

I found a recipe for a salad of chicken and wax beans in The Food You Crave. The intriguing part is that you boil a lemon and use the lemon peel.

I pricked a whole lemon with a fork and placed it in boiling water with a little salt. It cooked for 50 min.

lemon

lemon

I juiced a different lemon using my KitchenAid Citrus Juicer Stand Mixer Attachment.

beloved mixer and lemon juice attachement

beloved mixer and lemon juice attachement

I started making the marinade for the chicken mixing saffron, mint, garlic, lemon juice, olive oil, and salt. All of this went into a bag to sit.

I made the dressing with lemon juice, honey,black pepper,  and olive oil.

dressing

dressing

I steamed wax beans and set them in a bowl. I cooked the chicken and set it in the bowl with the beans with thyme.

The lemon was removed from the water, the top and bottom cut off, and the pulp scooped out leaving the peel. The peel was chopped and tossed in the bowl with the dressing everything else.

no lettuce salad

no lettuce salad

Delicious!

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I saw this article at doublex.com-kind of an off-shoot of Slate’s XXfactor blog-where someone substituted orange peel for saffron. I actually have a little saffron so ignoring the point of the article I made a similar yogurt marinated chicken using saffron.

saffron in fancy box

saffron in fancy box

I mixed together plain yogurt, a little saffron, chili powder, cumin (I love cumin’s smokiness), and minced yogurt. Flattened chicken breasts were marinated in the mixture and then baked at 450F.

saffron yogurt marinated chicken

saffron yogurt marinated chicken

Pat was skeptical about yogurt being used on the chicken but he was pretty impressed. I would definitely make this agin, with or without saffron.

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3 of the best things in the world: icy cold dessert, ripe peaches from the farmer’s market, and a recipe from the Perfect Scoop.

I bought peaches at the Northcenter Farmer’s Market and decided to turn them into peach frozen yogurt using a recipe from the Perfect Scoop-the best ice cream/frozen dessert book.

a fresh, ripe peach

a fresh, ripe peach

I peeled about 5 peaches (which was awful), cut them into pieces, and cooked them in boiling water. After they softened, I added sugar, and let the mixture cool before blending it with yogurt. The mixture went into the fridge to cool. Then, I threw it in the KitchenAid Ice Cream Maker Attachment.

peach frozen yogurt

peach frozen yogurt

I only make peach ice cream or frozen yogurt in the summer when peaches are really good so it always seems like a special treat!

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mini’s

I love Luna bars and they’ve come out with Luna Mini’s.

mini luna

mini luna

They are delicious and adorable! My favorite is Carmel Nut Brownie but Nutz Over Chocolate is good, too. Pat likes the S’more ones as well. A nice snack.

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I made one of Ellie Krieger’s recipes the other day with what seemed like huge changes (it’s called balsamic chicken with baby spinach but I didn’t have any balsalmic vinegar and very little spinach) but it all worked.

I made a cup of whole wheat cous cous while I added olive oil to a pan and heated it. Garlic was chopped and thrown in there. Next I cooked the chicken in each side until then. I placed it on a plate and tented aluminum foil over it. Baby spinach, way not enough, was wilted in the pan and then removed and set aside. Crushed tomatoes that happened to already have balsalmic vinegar in them (I so didn’t buy this on purpose-I thought I bought regular crushed tomatoes a while ago) and chicken stock went into the pan and were simmered for a few minutes.

I assembled dinner by putting down a mound of cous cous first, then wilted spinach, then the chicken, and finally the sauce.

chicken with baby spinach and cous cous in a tomato sauce

chicken with baby spinach and cous cous in a tomato sauce

Delicious and a well-balanced meal all at once.

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I do love farmer’s markets. Being outside and wandering from vendor to vendor is fun. This week I picked up peaches (to eat and for frozen yogurt), plums (delicious!), baby spinach (to throw into pasta sauce and for salads), and yellow wax beans.

I steam the beans while boiling new potatoes for parsley potatoes and baking lemon pepper chicken. The beans were dressed with walnut oil and a little salt and pepper while I drained the potatoes. The potatoes were tossed with margarine, parsley, salt, and pepper (parsley potatoes are a staple at family gatherings where my mother usually made them with maragrine-I am the same way with chocolate chip cookies).

lemon pepper chicken with wax yellow beans

lemon pepper chicken with wax yellow beans

Pat grew up disliking green beans and was skeptical of these but told me they ended up being delicious althought I think he liked the potatoes better.

parsley potatoes

parsley potatoes

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