• 09.26.2011 Baked Green Chile Mac and Cheese
    Baked Green Chile Mac and Cheese
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    Many think of homemade mac and cheese as comfort food. I admit that I am not one of them. Spicy, nood-ly, soupy, fishy are some of the words that I’d use to describe foods I’d consider comforting. So when the boys were inspired to make baked mac and cheese with me, I decided to make one batch with leftover ham and freshly roasted green chile. I was converted. Green chile makes anything comfort food. I know most of you do not live in states where the aroma of roasted green chile lingers in the air this time of year. Check the frozen aisles of your grocery store for Bueno Roasted Hatch Green Chile, and if all else fails, buy the stuff in the can buy a plane ticket and come visit for the Balloon Fiesta coming next week! Baked Green Chile Mac and Cheese Adapted from recipe by Alton Brown 1/2 […]

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  • 09.20.2011 Butternut Squash Soup with Ravioli
    Butternut Squash Soup with Ravioli
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    There’s not much introduction needed here. If you saw yesterday’s post about the baby shower I threw over the weekend, and if your mouth was watering, then you are a Fall-flavors kindred spirit. Butternut squash is quintessential Fall. You’ve seen it in that amazing quinoa pie recipe, and now you can have this hearty gourd as a main course soup…Fall is here…savor it! Butternut Squash Soup with Ravioli 2-3 lbs butternut squash, peeled, seeded and cut into quarters 5 cups chicken broth 1/4 tsp cayenne pepper, or to taste 3 tablespoons butter pinch ginger pinch cumin pinch nutmeg 1 1/2 cup heavy whipping cream 1 package frozen cheese ravioli (2-4 ravioli per person/serving) salt and pepper to taste molasses for serving (optional) In a large pot, cook quartered squash, broth, and cayenne pepper, covered over medium high heat for 20-30 minutes, or until squash is very tender. Carefully ladle small […]

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  • 09.12.2011 Whole Wheat Chocolate Chip Cookies
    Whole Wheat Chocolate Chip Cookies
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    Chocolate has antioxidants. Whole wheat flour is more nutritious than white. Butter is dairy, egg is protein, and sugar…um…sugar is just what makes whole wheat chocolate chip cookies a sweet start to your week. Whole Wheat Chocolate Chip Cookies 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter, softened 1 teaspoon vanilla 1 egg 2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups mini chocolate chips (I like mini, but regular chocolate chips are okay, of course!) Heat oven to 375ºF. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

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  • 09.07.2011 Zucchini Parmesan Bake
    Zucchini Parmesan Bake
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    Don’t you love it when you go out of town for a few days, and come home to find a ginormous zucchini hiding out in your veggie garden? A 2.5 ft. beauty awaited me after Labor Day. It’s the time of year when zucchini continues to proliferate my garden while other veggies are slowing down. What to do with all your zucchini? Here are some of my favorites: Remember the Stuffed Zucchini With Marinara I posted last spring? Or, the trusty ol’ Ugly Soup that tastes divine with a healthy helping of zucchini chunks. How about a new twist on an old favorite: Zucchini Cupcake with Maple Cream Cheese Frosting (Source here.) Or…try out this easy bake: Zucchini Parmesan Bake Several cups thinly sliced zucchini olive oil Italian bread crumbs shredded parmesan garlic powder salt and pepper Preheat oven to 375F. Spray your baking dish with cooking spray. Slightly overlap zucchini on bottom layer. Brush […]

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  • 08.23.2011 What To Do With Canning Jars
    What To Do With Canning Jars
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    Ever since my girlfriends decorated my baby shower with flowers arranged in mason jars…and ever since I started collecting jars for outdoor lighting in our newly cleaned up back yard, I can’t stop thinking about all the uses for canning jars. Then I ran across a dozen Kerr widemouth jars on a clearance shelf for $5. I’ve always wanted to use jars for drinking glasses, so this was the perfect opportunity to try it out for next to nothing. You may have noticed that my iced coffee looked that much more tasty in one. Another plus: I add three teaspoons of raw cane sugar, and a dab of half and half to my iced coffee, pop on a lid, and shake ferociously until blended. I can then pack it to go, or remove the lid and enjoy. Genius, no? If that isn’t enough to convince you, check out some ideas […]

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  • 08.09.2011 Mini Boston Cream Pies
    Mini Boston Cream Pies
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    It’s funny when I think I have such a brilliant idea, just to find that it’s all been done before…and by Martha Stewart, no less. So, if you’ve already seen or tasted miniature Boston Cream Pies, I apologize for showing up late to the party. For the rest of you, feel free to continue thinking that I am a creative genius. I went to a prestigious private college-preparatory school in my teens. Students sat at round tables and were served family-style meals. Dessert was rarely a part of my Chinese home, much less Boston Cream Pie. But, at school, it made the menu rounds. While it was run-of-the-mill for many of my peers, Boston Cream Pie days were special, and worth every penny of that outrageous tuition I had a scholarship for. I guess what’s more amusing than finding out that I’m not as brilliant as I think I am, […]

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  • 07.20.2011 Butter Chicken
    Butter Chicken
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    I’m no expert at Indian cuisine. I am, however, a true expert at enjoying it’s colorful flavors. Even the kids request the Indian buffet on special occasions. You either love it or really love it. I don’t know many people who object to Butter Chicken. Be adventurous and go out for some Indian sometime. If you find that you really love it, give my version a try. It’s a bit of a cross between Tikka Masala, Butter Chicken, and available ingredients I have at home. When you need a fix for the intoxicating aromas of Indian fare, this simple recipe more than does the trick. 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 4 boneless skinless chicken breasts, cut into bite-size pieces 4 tablespoon […]

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  • 07.15.2011 Perfect French Bread
    Perfect French Bread
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    One of the best things about having a baby is that your friends and family bring you dinners. Between my loving church and our supportive school, our family received meals for 6 weeks! Let me just say: I love to cook, but I do NOT turn down any opportunity to have dinner fixed for me. EVER. A sweet friend from church brought us a delicious dinner accompanied by a perfect loaf of french bread…that was homemade. Unlike my favorite artisan bread recipe, this lovely loaf is light, subtly sweet, silky in texture, with a slightly crisp crust. If you’re going to eat fluffy, white bread, you might as well enjoy it this fresh. Think spaghetti dinner, think french toast, think this bacon-cheesy goodness. Well, now you can stop thinking and start making… Perfect French Bread adapted from Taste of Home 1 package active dry yeast 1 1/2 cups warm water […]

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  • 07.05.2011 Moqueca {You Had Me At Coconut Milk}
    Moqueca {You Had Me At Coconut Milk}
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    A stew in the summertime may seem counter-intuitive, but then again, Brazillians should know something about warm weather fare. With simple ingredients, most of which you may have on hand, this fast and easy meal may be just the ticket to get you out of the BBQ rut and into the tropics. Ahhh…pass the pina colada. 3 tablespoons lime juice 1 tablespoon ground cumin 1 tablespoon paprika 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds tilapia fillets, cut into chunks 2 tablespoons olive oil 1 tsp. finely chopped fresh ginger 1 tsp. garlic, minced 1 large onion chopped 4 large bell peppers or red bell peppers, sliced 1 (16 ounce) can diced tomatoes with juice 1 cup chicken broth 1 (16 ounce) can coconut milk 1 bunch fresh cilantro, chopped (optional) Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in […]

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  • 06.24.2011 My Love Language
    My Love Language
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    It’s possible  that my love language is really good food. I love to make good food for those I love. I love to eat good food with those I love. And when I’ve had a super rough day and my dear husband finds me flat with discouragement at the end of it, he knows he can show how much he loves me by taking me out for good eats. He knows me so well, in fact, that he takes me out for Vietnamese. Not steak, because that would be at the end of his rough day. Although, his love language would be a rare steak following a successful hunt. Definitely his, not mine. I digress. So back to Vietnamese food. Pho and other forms of Vietnamese cuisine are really not much to look at, or to photograph for that matter, but if this blog post could waft aromas…. If you haven’t […]

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  • 06.07.2011 Hey Sugar Sugar
    Hey Sugar Sugar
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    I have discovered my all-time favorite way to eat sugar snap peas. Roasting! Snap peas now join my ever-growing list of unexpectedly wonderful vegetables to roast. Cauliflower, broccoli, and brussels sprouts are some of my other recent favorites. Snap peas are no different: Gently toss in olive oil. Sprinkle with sea salt and cracked pepper. Add minced garlic or garlic powder. Place in single layer on a cookie sheet lined with foil. Roast at 450F for 10-15 minutes, or until crisp but lightly browned. I love them hot or cold alike. I’ll eat them like candy…green, crispy, guilt-free, veggie candy. Perhaps that’s why they are called sugar snap peas. My mouth is watering just thinking about them! Try them and let me know what you think!

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  • 05.31.2011 Mexican Shrimp Cocktail
    Mexican Shrimp Cocktail
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    The Preacher and I lived in a small town on the Western slope of Colorado for two years before we had kids. It was a charming little town. One of the most endearing things for my Spanish-speaking hubby and non-Spanish speaking-but-Mexican-food-loving me, was the smattering of authentic taquerias and Mexican restaurants found around town. I remember the first time I ordered “Shrimp Cocktail” from one of our favorite hole-in-the walls, forever curious to try new ethnic concoctions. The description Shrimp Cocktail did not do it justice, as this was no mere icy cooked shrimp and dip. What was served in a giant margarita glass should’ve been more aptly described as spicy-tomatoey-shrimp-avocado-chunkiness-infused-with-lime. You see why I generally cook by taste, rather than recipes…I have vivid taste recall. I figured it was about time to share the flavor explosion with all of you, so I made sure to take photos and write […]

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