Tuesday, July 31, 2012

green fried rice

I've never ever been a huge fan of brown rice.
It's never cooked correctly and is either disturbingly mushy or oddly crunchy.
So, I was very wary of this recipe.
But, in an effort to eat more kale - I'm kinda on a kale-in-everything kick this summer - I decided to give ole Gwyneth a shot and try this out.

And it was divine.
Even if you overcook the brown rice (which I almost always manage to do), it sits in the fridge overnight to get all stale again and stale rice is perfect for fried rice.
And even if you think you don't like brown rice....well, it's fried.  So you don't notice.
And even if you think you don't like kale, it's chopped into tiny bits....and, well, it's coated in soy sauce and served up with fried rice.

You'll love it.

Green Fried Rice
Serves 4.
From Gwyneth Paltrow's cookbook, My Father's Daughter

1/2 pound kale, stems discarded
1 1/2 tablespoons vegetable oil
2 cloves garlic, very finely minced
3 large scallions, cut into 1/8" diagonal slices
2 1/2 cups cooked brown rice (preferably cooked the day before and refrigerated overnight)
1 tablespoon plus 1 teaspoon soy sauce
Eggs, optional

Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons, or a chiffonade...or just chop it all up. Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more. Serve hot, with or without a sunny side up egg on top!

Saturday, July 28, 2012

gd likes

what a cool idea.  diy-ing it soon.

this too.

this floor.  love.

doing this asap for a bbq!

sooooo, what do you like this week???

Tuesday, July 24, 2012

blackberry cobbler

Things to do:
(summer version)

try not to melt
spend as much time in a pool as possible
buy a summer fun-tastic lipstick
hardly wash your hair because it looks so great from the beach
eat lots of bbq
wear lots and lots of sunscreen.  lobster is not the new tan.
turn the a/c waaaay down and nap with your son curled around your big belly
paint your nails a wild color
sip drinks of the icy variety.  next summer, we'll add back in the tequila.
turn that a/c down again and make cobbler.

you knew we were ending on cobbler, yes?

And what, what I ask, screams summer more than blackberry cobbler??
My fav.

Ripe, berries, freshly picked, bursting with summer goodness, and now all melty and delicious in a good, old-fashioned cobbler.

And since we were in Texas, top it off with your favorite Blue Bell.
Mine is the real cookies n' cream.

Recipe straight from the PW.  She rocks.

Saturday, July 21, 2012

burrito quinoa bowl

Ready for another quinoa recipe???
You better be.

I was just in Texas to visit family and now I can't get Tex Mex food out of my head!
And quinoa is the perfect vessel for summer fare.
Quinoa is super healthy and if you don't have a big, fat, warm flour tortilla around, (oh man. my mouth is watering now.) then you have just cut out about 99% of the fat associated with Mexican food.

Well, but we are adding back in the sour cream.

Burrito Quinoa Bowl
Serves 4.
Adapted from The Shiksa!
1 cup quinoa
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
2 cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 teaspoon chili powder
Pinch of cayenne pepper 
1/4 cup fresh lime juice
1 cup shredded lettuce
Grated cheddar or jack cheese
Sour cream
Pico de gallo or salsa
Diced seeded tomatoes or cherry tomato halves
Hot sauce
Sliced avocado or guacamole
Grilled corn
Salt and pepper to taste

Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. 
While quinoa is cooking, heat the oil in another saucepan over medium heat. Place minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic. Add the black beans to the pot of onions along with 1/2 cup water, half the chopped fresh cilantro, and the chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in half of the fresh lime juice. Season with salt to taste. 
When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in the rest of the chopped cilantro and lime juice. Season with salt to taste. 
Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls. Top each portion of quinoa with 1/4 cup of shredded lettuce. Top each portion of lettuce with simmered black beans. Top the black beans with your choice of the rest of the ingredients.  Season to taste, kinda mix with your spoon, and enjoy warm!

Tuesday, July 17, 2012

buttermilk grilled chicken

Sorry, no abundance of pictures today. It’s just such an easy recipe that I guessed you could figure it out.
Plus, I didn't take any! 
No one wants to see a goopy mess of buttermilk and raw chicken in a bag.
But don’t these that Mike grilled look good?

Buttermilk Grilled Chicken
Serves 4.
1 quart of buttermilk
1 tablespoon salt
1 teaspoon pepper
1 teaspoon cumin
2 cloves garlic, crushed
¼ cup canola oil
4 leg quarters

Mix buttermilk, salt, pepper, cumin, garlic and oil together in a gallon-size zip lock bag. Add chicken and seal bag. Massage bag to coat. Refrigerate 4 hours or overnight.
Grill and serve!

Saturday, July 14, 2012

gd likes

even though I don't like plastic cutting boards, this is pretty brilliant...

cute kitchen timers

iphone stand for reading recipes in the kitchen

noshing on roasted chickpeas...my version coming soon!

sooooo, what do you like this week??

Wednesday, July 11, 2012

whole wheat and oat strawberry crumble

Did I really have a recipe for this??

It's the summatime and I refuse to be all fussy and particular about recipes and ingredients and etc.

So, just relaaaax and don't get your panties in a twist.

This is easy.

Whole Wheat and Oat Strawberry Crumble
Makes one 8x8" dish.

Dump a bunch of brown sugar-soaked strawberries in an 8x8" baking dish.
(I let them macerate for about an hour before.)

Combine about a stick of cubed butter with 1/2 cup whole wheat flour, 1 teaspoon baking powder, and a dash of salt.

Cut in with a fork until nice and crumbly.

Add 1 1/2 cups of oats, 1/3 cup brown sugar, and a 1/2 cup toasted, sliced almonds.

Sprinkle all over the top of the strawberries.

Bake at 350* for 35 minutes, until super bubbly and browned.

Put a huge scoop of vanilla ice cream on top and enjoy your summer.

Saturday, July 7, 2012

single lady pancake

Sometimes you just gotta have a pancake.
My little boy (the one in my belly) is craving some breakfast food during this pregnancy.
But, I have a husband that doesn't really care for:
a) sweets
b) breakfast for dinner
c) sweet breakfast for dinner

So, you gotta make things work.
I make him a grilled chicken breast with wild rice and sauteed veggies.
I make me a single lady pancake.

And we both win.

Single Lady Pancake
Makes 1 large, plate-sized pancake.
From Joy the Baker!
1/3 cup all-purpose flour
1 tablespoon dried oats (quick cooking or regular)
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 tablespoon plus 2 teaspoons vegetable oil
1/4 cup plus 2 tablespoons buttermilk 
Dash of vanilla extract
Small handful semi sweet chocolate chips
15 banana slices
Toasted pecans

In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.  In a separate bowl whisk together oil, vanilla extract and buttermilk.  Combine the wet and dry ingredients and stir to combine.  The mixture will be thick.  Fold in the chocolate chips and half of the banana slices.
Heat a small frying pan with a teaspoon of oil.  Pour in the pancake batter and spread some with the back of a spoon.  Cook over medium heat until bubbles form and pop on the surface of the pancake.
Flip. Cook until golden brown.  Remove from pan and onto a plate.  Top with the remaining banana slices, toasted pecans and maple syrup.  Enjoy yourself!

Wednesday, July 4, 2012

french onion dip

Happy Fourth of July!!!

Enjoy the heat, fireworks, food, and fun with this dip!
Your friends will be impressed it's homemade ;)

French Onion Dip
Makes about 1 1/2 cups.
Adapted from Good Housekeeping.
2 large onions, chopped
2 garlic cloves
2 cups chicken stock
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon red wine vinegar
1 cup sour cream
Salt and pepper, to taste

In a food processor or blender, finely chop onions and garlic.

Combine the chopped onion mixture with the chicken stock, bay leaf and thyme in a medium saucepan.

Heat to boiling then reduce heat and simmer until the liquid is almost completely gone and onions start to get caramel-y, about 30 minutes.

Remove from heat and add the vinegar.

Cool to room temperature and stir in sour cream.

Season to taste, chill, and enjoy with chips!

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