Wednesday, December 14, 2011

What I Want Wednesday

A salad spinner! I think...has anyone used one? Do they really work?

Sunday, December 11, 2011

I won!

Many thanks to Cookies and Kate! I won my first giveaway!

I won a copy of The Seasonal Cocktail Companion.

Once I get it, we will try a few drinks on for size and give you guys a review!

Tuesday, December 6, 2011

Zucchini Oven Chips

Things I learned today.
1. Saks 5th Avenue is crazy expensive, even the sale rack!
2. Clothes look different when you try them on at home.
3. Clothes shopping makes me want to eat more vegetables!

Zucchini Oven Chips, adapted from Cooking Light 

1 cup dry breadcrumbs
1/2 c grated fresh Parmesan cheese
1/4 teaspoon garlic powder
1/4 tsp onion powder
1/8 teaspoon freshly ground black pepper
1/3 c 2% milk
3 small zucchini, sliced 1/4" thick
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

Bake at 425° for 30 minutes or until browned and crisp. Serve immediately with:
Basil Sauce, adapted from Cinnamon Girl Recipes
1/2 cup Sour Cream, light
3 tablespoons Kraft olive oil mayo
1/4 c fresh basil, chopped
1/2 tsp garlic powder
1/2 teaspoon Worcestershire sauce
Combine all ingredients in blender, or in my case, in a Magic Bullet! :)


Saturday, December 3, 2011

Snickerdoodles, and a long absence

I have been MIA from the blog since September! Oops. Just a lack of motivation I think, no other excuses. Life gets busy, and the blog gets shoved aside. But I will try to be better. I still READ all my bookmarked blogs....just haven't been bloggin' myself!

I hope everyone had a great Thanksgiving, I really enjoyed reading all the Thankgiving (and pumpkin/squash) themed blog posts!

This recipe comes by way of Closet Cooking, a really great blog you should totally check out.

Snickerdoodles!, adapted from Closet Cooking

This classic cookie is a baker's must-have-recipe. They are super quick and easy, and so nice with a glass of milk (or almond milk!). Makes 2 dozen.

  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon

  • Cream the butter and sugar and then beat in the egg until combined. Add vanilla extract, beat until combined.

  • Mix the flour, baking powder and salt. Mix the dry ingredients into the butter mixture. Form the dough into balls 1 inch across, roll them into a mixture of the sugar and cinnamon and place them on a baking sheet.

  • Bake in a preheated 375F oven for 8-10 minutes.

Saturday, September 3, 2011

Spiced Lamb Kebabs

Ah, weekends. Now that I am not a resident anymore and don't have to study all weekend, weekends are for wasting time on the internet, television watching, reading for fun, and lounging. Once it gets a bit cooler, we will add dog walking, park going, and other outdoor activities to the list. I also throw in house cleaning, but we won't talk about that. I love weekends. And then they end.

But for the weeknights....

These lamb kebabs are a quick weeknight meal. Pair it with couscous and vegetable skewers (onion, pepper, mushroom. squash) cooked under the broiler.

Spiced Lamb Kebabs, adapted from Cooking Light

1 cup plain 2% Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 garlic clove, minced or pressed
1 pound boneless leg of lamb, trimmed and cut into cubes
Salt and pepper

Combine yogurt, cumin, paprika, and garlic in a bowl. Sprinkle lamb with salt and pepper. Combine lamb and yogurt mixture in a zip-top plastic bag; seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3-4 lamb pieces onto wooden skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers.

Friday, September 2, 2011

Ginger and Beef Stir Fry

Ginger Beef Stir Fry, adapted from Williams Sonoma Meats & Poultry

1 lb flank steak, cut across the grain into long thin slices
1 T soy sauce
1 T sesame oil
1 T cornstarch
1/4 lb ginger, peeled and julienned
1 t salt
Grapeseed oil
1 lb asparagus, cut into 1/4" slices
3 T water
1 clove garlic, minced
3 T sherry
1 t sugar

Mix soy sauce, sesame oil, and cornstarch. Add flank steak. Marinate at least 30 minutes.

Toss ginger with salt. Let stand 20 minutes. Rinse and pat dry.

In cast iron pan, heat grapeseed oil over med-high heat. Add beef and stir fry 1-2 minutes. Transfer to a plate. Pour off most of oil, add water and asparagus, stir fry until asparagus is cooked and water is gone. Add ginger, garlic, sherry, beef. and sugar. Stir fry until hot. 

Serve over rice.