Archive | May, 2011


29 May

I don’t know that I had ever eaten creamed corn-wait no, actually I once had some out of a can once. Meh. However I had two lovely ears of corn from the CSA delivery and some half and half to use up so I turned to my cookbook man Mark Bittman. He and I and his cookbook How to Cook Everything Vegetarian are going steady. I hope they’ll go to the winter formal with me.
Since I so enjoyed Bittman’s creamed spinach this time I tried creamed corn. It was easy peasy. No sorry, corn-y. It was corn-y. No peas were involved.
It was also perfection in a bowl next time I’ll try the vegan version and see if I can get some vegan perfection in a bowl.

cruddy cooks + brilliant food

26 May

=great dishes, if and only if(is there a mathematical symbol for that, Eleanor do you know?) the cook barely touches the ingredients.
Although I am pretty decent in the kitchen, when it comes to fruits and vegetables I don’t mess with them much. In fact, I love most veggies uncooked, and would rather eat salads undressed and fruits by themselves if the quality is high.
My CSA deliveries are yielding great things these days, so why mess with them? Why gild the lily? It’s like putting butter on butter. Wait, I would probably do that. I love butter. Almost as much as I love Mark Bittman, whose “How to Cook Everything Vegetarian” managed to convince me to play with a couple of the things I got delivered this week. First up was a strawberry and arugula salad. Basically just the berries, some balsamic vinegar, and salt and pepper. I played around with the proportions but got the idea from Bittman’s book. The results:

Perfection. Actually perfection to the nth degree.


23 May

For the pumpkin week finale, I give you PUMPKIN WAFFLES! Yumyumyum:

I decided that the heartache I’ve been experiencing of late could not possibly have anything to do with my real life, and that OBVIOUSLY I had been neglecting, and was missing my true cookbook love: Mark Bittman. I know, he’s married but I think a cookbook affair is ok, yah? Did that even make sense? Enough already, moving on.
I perused How to Cook Everything Vegetarian for a pumpkin recipe to finish out Pumpkin Week and voila! Pumpkin Waffles. So good. So good, in fact that I am not giving the recipe because you need to buy the book.
I think the next theme week I do will be Waffle Week where I put anything I can think of in the waffle iron. I’ve made waffled french toast and toasted sandwiches before but I want to see what happens with tortillas and a waffle iron. Plus Mark has more waffle recipes for me. I’ll welcome suggestions too. So look for that in about a week!

Not even worth blogging: Pumpkin week day 4

21 May

I attempted to make these PB/pumpkin cookies. I failed.
That’s all. Tomorrow or Monday I’ll post the Pumpkin Week in Spring finale. This has been fun. Maybe Pumpkin Week should be a once-a-season event. Next time I’ll throw a party.

Look ma, I garnished: Pumpkin week day 3

20 May

Considerably more attractive than yesterday’s shake, eh? I am particularly excited for this Pumpkin Protein Shake, changed only a bit from Meals and Moves, because it is thanks to this blog that I discovered the wonders of xanthum gum. And as soon as I manage to find guar gum I hope to experience more shake magic. One of my complaints about protein shakes is that they either have too little body, or too much ice. How to get a thick, creamy texture without having to add ice? Use one of these gums. It makes your shake like almost like pudding. Liiiiiiike puddin’. So I’ll quit my yammering and give you the recipe I made last night:
Pumpkin Protein Shake(adapted-just barely-from Meals and Moves)
1 cup plain unsweetened almond milk
1 serving vanilla protein powder
1/2 cup pumpkin(from a can)
4 tsp. cinnamon
generous pinches of ginger and nutmeg
small pinch ground cloves
dash of vanilla
1/2 tsp. xanthum gum
sweetener to taste(is used a few packets of Equal-yeah I know its bad for you oh well)
Blend it up. Pour it in a glass and if you’re feeling frou-frou garnish with a dash of cinnamon and a shot of Reddi-whip. Love that stuff.

Oats in theory…day 2 of pumpkin week in spring

20 May

…in theory the idea of two of my favorite foods, pumpkin and oatmeal, together is swell. And with a bit of finagling I am betting I could make this shake sing. Perhaps even an aria.
Welcome to day 2 in Pumpkin Week in Spring!
Today’s recipe was the Healthy Pumpkin Oatmeal Shake from Gina’s Skinny Recipes
How I found it I do not remember…
Anyway, my main qualm was that this needed to be sweeter and perhaps pumpkiny-er. Other than that I enjoyed it.
Up next on Pumpkin Week: yet another blogger’s take on pumpkin shakes, this time with more protein.

Pumpkin week in spring!

18 May

I figure everyone else in the blogosphere goes gaga for pumpkin in the fall, so why not do a pumpkin week in spring? I have a bunch of one-serving recipes I’d like to make that all require minimal amounts of pumpkin, so I will make them until I empty out the can of pumpkin I opened. This may or may not take more than a week though:)
First up? Savory Pumpkin Grilled Cheese! I got this recipe from Hungry Girl. I only changed the cheese mixed with the pumpkin-I used a couple of tablespoons of reduced-fat cream cheese. Normally I am not too much of a sandwich person unless it is a grilled cheese loaded with butter or an open-face sandwich. I feel like the bread in most sandwiches hides the taste of what is inside. I always end up deconstructing them. This one had such a thick, moist filling that it worked out decently. It was a pretty tasty savory application of pumpkin.
Pumpkin week. It’s like shark week. Except it is not on tv. And its about food. Although a shark is a fish and I suppose some people eat it so perhaps pumpkin week is not so removed…okay I will stop my babbling. Feast your eyes on this, then feast on some pumpkin-y goodness:

It is June 1st, 2013 and I decided I should type in some recipes I’d only linked to.
Pumpkin Grilled Cheese adapted from the Hungry Girl site
nonstick spray
1/4 cup chopped onion
1/4 cup canned pumpkin
2 Tbsp. reduced-fat cream cheese
2 dashes cayenne pepper
dash of freshly ground black pepper
2 slices of whole wheat bread
2 tsp. Smart Balance light
1 slice of cheddar
Spray a skillet with nonstick stuff and sauté the onion until lightly browned. Mix it with pumpkin, cream cheese, cayenne, and pepper. Butter the bread. On non-buttered side of one piece, spread the onion-pumpkin-cheese mix. Top with the cheddar. Top with other piece of bread, buttered side up.
Respray your skillet and cook your sandwich a couple minutes on each side until as toasty as you are in the mood to get.


17 May

That is, Pi. Which is, most importantly, a restaurant in St. Louis that serves pie. That is, pizza pie!
I was in my old hometown this weekend for the nuptials of the lovely Eleanor and the wedding food was brought in from Pi. Pi makes terrific deep dish(well they have thin crust too but I didn’t try it-crust is where it’s at!)pizza with a unique crust recipe including cornmeal. I had the Berkely, a deep dish with mozzarella, portobellas, onion, olives(that I picked off), bell peppers, garlic and zucchini. Phenomenal. But don’t take my word for it. Take our presidents. He loved it so much he’s had the chef flown in to cook it for White house staffers, and being as he is a Chicago man that says a lot. Go to Pi’s website
To learn how to get yourself some!


7 May

I Love You.
Wait, not you! Unless you are in my family or your name is Eleanor then I love you with all my heart.
But if you are not I’m sure you are a very nice person who I could potentially love. This is getting weird.
P. S. I Love You was the name of this DELICIOUS drink. So good I didn’t get a pic before it was gone. This was from the Bartender’s Companion and it contains the three liqueurs I adore above all others. Make it. Drink it. Fall in love.
P.S. I Love You(adapted from Bartender’s Companion)
Fill the glass you are going to use with ice. Dump this ice into a shaker and add:
1/2 oz. Bailey’s
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. Rum(I used clear Bacardi)
Shake, shake shake!
Pour it, ice and all back into the cup and top off with half and half. I added a pretty healthy amount. Yummmmm. Taste the love.

It ain’t pretty…

3 May

Not only is it not too pretty but the angle I took this photo at is making me dizzy. Honestly I did not love this. I used a very dark miso and it was just a wee bit strong for me. And, try as I might, I just don’t care for plain tofu. This was Mark Bittman’s basic miso soup recipe from How to Cook Everything Vegetarian. I made an all-day dashi, where you soak a piece of dried kombu all day to infuse the water with that seaweed taste. I think I prefer the dashi made by boiling kombu briefly with ginger. In fact I may try this whole recipe again and use ginger in the dashi and the option of adding garlic to the soup. Then I’ll post the recipe. In the meantime don’t let the picture of my miso make you dizzy.