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Archive for the ‘Grub’ Category

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My Grandmother was Irish.  When she passed my mom cooked for my Grandfather daily.  He was German.  I’ve eaten my lifetime supply of cabbage and potato dishes, so I’ll opt for my favorite Irish Soda Bread recipe in celebration of the date.  This, however, doesn’t mean I won’t eat my weight tonight in cabbage soaked in white vinegar at my host’s house.

The recipe is from Saveur Magazine’s March 2001 issue.  I’ve always baked it in a butter cast iron with a little more flour mixed in.  I like Golden Raisins in it, but forgot to put them in this loaf.

My first memory of baking it was before a road trip down to Tucson from Flagstaff.  Not sure why I chose Soda Bread.  It certainly doesn’t invoke thoughts of the desert, maybe it was St. Patrick’s Day and I just have no recollection.

Other Greens I’m Loving:

*Here’s my new favorite easy easy easy Green Pasta recipe from Dishing Up.

*Here’s my new favorite Green Quilt.

I also thought it a fine day to photograph the green fabric in my stash, since, of course it would be at the end of my rainbow.

Fat Quarters:


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And the yardage:

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What’s at the end of your rainbow today?

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Is it Thursday already. I think it must be Spring, things are just too busy.  There’s sun outside my window, and I’ve been itching to buy flowers for my window box.  We’ve had snow this week, so I must refrain.  Snow in March in Seattle…huh?

I’ve been making an effort to post the recipes we use most, so that they will always be available to my child in the future.  Unless of course he has a chip implanted in his head, and blogs are obsolete.

This really is a winter dish for us.  I use to make it a lot in Flagstaff in the Winter cuz the produce was so bad.  We’re pretty spoiled in Seattle year round.  This is highly kid-friendly, NOT lowfat, and easy.  Takes about 30 minutes.  I bastardized it from a Food and Wine recipe.

Feel free to use a different pasta.

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PARMIGIANO-CRUSTED RIGATONI WITH CAULIFLOWER AND PROCIUTTO

Topping/Mix in bowl:

-1 Cup Panko

-2 1/2 Tbsp. Olive Oil

-1/2 Cup grated Parmigiano-Reggiano cheese

-Salt and Pepper

Other Ingredients:

-1 Tbsp. Olive Oil

-3 Cloves garlic, sliced thin

-1 1/2 Cups Heavy cream/or milk

-1 # Rigatoni

-1 head cauliflower/or just a 1/2

-1/2 Cup Parm cheese, shredded

-3 or more ounces sliced prosciutto, sliced into thin ribbons/ or pancetta

***Save 3 Tbsp. water from the pasta

-salt and pepper

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*Preheat oven to 350.

*Put a big pot of water onto boil.

*Cook pasta in salted water till al dente, adding the cauliflower about 6 minutes before the pasta is done.  Drain, saving 3 Tbsp. water.

*Using the same pot, saute garlic over medium in olive oil till golden.  Slowly add cream and simmer till slightly thickened.  Season with Salt and Pepper and set aside.  About 3 minutes.

*Put pasta and cauliflower back in pot and toss with cream sauce, cheese and prosciutto.

*Scrape the pasta into a large shallow baking pan and sprinkle the panko on top.  Bake for about 30 minutes.

(You may also place it under the broiler for a few minutes instead of baking.  It will just be saucier).

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I was somewhat in a panic over finding the recipe for these cookies.  Valentines Day is approaching, and I like it as an excuse to bake these.  Once I found it, I thought I’d toss it on here to share.  Now I know the recipe will never be lost.  Oh, pardon me, last batch needs to come out.

I’m not much of a cookie person.  I do enjoy a chocolate crinkle, but I’m more into mixing something up and putting it in the oven.  However, parenthood and cookies go hand-in-hand for me.  If I feel the need for a baking project that involves Roan, we’ll whip these up or some muffins.

Roan helps with the kiss unwrapping and takes it very seriously.  If you help, they must be put in the bowl properly.  He’s very symmetrical about it.

I believe this came from Better Homes and Gardens, but I think I ripped this off from my doctor’s office and didn’t get the full page.  My apologies.

I may credit Cynthia Lustig, nice job girl!

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Ingredients:

*1/2 cup butter, softened

*1/2 cup almond butter

*1/2 cup granulated sugar

*1/2 cup packed brown sugar

*3/4 tsp. baking soda

*1/2 tsp. cream of tartar

*1/4 tsp. salt

*1 egg

*2 Tbsp. milk

*1/2 tsp. vanilla

*1 cup whole wheat flour

*1 cup all-purpose flour

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For Rolling:

*2 Tbsp. finely ground almonds

*3 Tbsp. granulated sugar

*48 to 60 kisses

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-350 oven

-mix butter and almond butter with an electric mixer on medium to high for 30 seconds.

-Add sugar through salt.  Beat until combined, scraping bowl occasionally.

-Beat egg, milk and vanilla.

-Beat in whole wheat flour, then APF until your mixer says it gives up and hand stir in the rest.

– Shape 1 inch balls, roll in almond/sugar mix and place two inches apart on cookie sheet.

-Bake 8-10 minutes, or until edges are firm and edges are cracked.

-immediately press kiss into center and cool on rack.

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It’s hard not to be in the moment right now.  We’ve been an endless sick ward.  Thinking about putting together anything beyond the cheese, beer and olives that I am currently having for dinner requires too much thought.  So on that note, I guess I am thankful that my family could care less about turkey.  I said last year I was never doing it again anyway.

I did manage to bake my favorite cake/quickbread, cranapple-walnut cake.  This cake is sweetened with honey and uses oil, not butter for its moist flavor.  Don’t try to substitute butter or you will be calling it Crapple.  Trust me on this one, I’ve tried it.  This recipe is from the original Moosewood  Cookbook.  I’ve made it religiously every Fall since college.

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Cranberry-Walnut Cake

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-1 cup honey, plus 2 Tbsp. orange juice concentrate

-1/2 cup vegetable oil

-2 cups flour (you can use 1/2 cup whole wheat pastry flour)

-1 tsp. baking soda

-1 tsp. cinnamon

-1/2 tsp. nutmeg

-1 tsp. salt

-2 eggs

-1 tsp. vanilla

-2 cups chopped baking apples

-1/2 cup walnut pieces

-1/2 # fresh, whole raw cranberries

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*Whip the honey at high speed for 10 minutes or until white and opaque.

*Add the o.j and mix.

*Add eggs and vanilla, beat well.

*Sift flour and other dry ingredients and thoroughly mix with honey mixture.

*Stir in cranberries, apples and nuts.

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Bake in a well-greased or non-stick pan, 45-50 minutes at 350 degrees.

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I also finally framed some of my Nikki McClure posters.  Some are going to be gifts, and of course a few for the house.  This one is going up in the kitchen.  It is appropriate for the day, as I am thankful most for the wonderful people that surround me.  Happy Thanksgiving.

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