Tuesday, June 15, 2010

Meatless Mondays!

So, have y'all heard of this website? I had of course heard of the concept of cutting meat out of the diet without going completely veg, and I had even heard of "Meatless Mondays", but didn't know there was a big website and movement!


I took the pledge to not eat meat on Mondays. I figured it would be a good commitment, although I think I'm already down to one serving of meat once every other week.

You in? Spread the word too :)


Sunday, June 13, 2010

Roasted Brussels Sprouts & Cauliflower

Yeah, yeah, we all love roasted veggies, especially brussels sprouts and cauliflower. Here's a slightly different way to spice things up.

Roasted Brussels Sprouts

Brussels Sprouts - cut in half
Chopped dried rosemary (let's say 1 tbsp for 1# of b.sprouts)
Lavender Salt (approx) 1-2 tsp for 1 # of b.sprouts
Olive Oil

Mix. Spread in a single layer (important so they are crispy!) and bake for around 20 min at 400 deg. (time varies depending on size of sprouts)

Roasted Cauliflower

One head of cauliflower - cut into florets (and dice the stalk)
1 tsp red pepper flakes
1/4 tsp nutmeg
Olive Oil
Salt & Pepper

Mix. Spread in a single layer and bake for about 30 min at 400 deg (Just watch for crispy edges, then you're done)

Saturday, May 29, 2010

Chocolate Chip Cookies

These cookies come from America's Test Kitchen's The New Best Recipe Cookbook.

They are so popular, at work I would have to make twice as many chocolate chip cookies as any other cookie, in order to keep up with demand.

Not only do they taste great, but they couldn't be easier to mix up. You just need a bowl and a spoon. No mixer necessary!

If you don't want or need all the cookies, you can freeze the balls already scooped, and just let them sit out for 30 min or so and bake from cold. You can store dough in fridge too, but it won't keep as long.

NB. These cookies will be thick and chewy with a crispy edge. The trick is not overbaking them! Take out the first sheet early, to get a feel for your oven.

I won't tell your mom, you think these are better than hers, Chocolate Chip Cookies yield = 40-50 cookies (2 1/4" diameter)

8 oz (2 sticks = 1/2 cup) Butter, melted
8 oz (1 cup + 1 Tbsp) Brown Sugar
5 oz (1/2 cup + 2.5 Tbsp) Sugar

2 Yolks
1 Egg
2 tsp Vanilla extract
14 oz (2 1/2 cups) All-Purpose Flour
1 tsp Baking Soda
1 t Salt

12 oz Chocolate Chips or Chunks (I prefer using chopped chocolate. Make sure you scrape all the chocolate dust in too!)

1. Melt butter in microwave safe mixing bowl.
2. Add sugars. Mix until butter is incorporated.
3. Add egg yolks, whole egg, and vanilla extract.
4. Mix dries (flour, baking soda, salt) together in separate container.
5. Add dries to wets, mix until almost all flour disappears.
6. Add chopped chocolate (or chips). Mix until well distributed.
7. Scoop BEFORE chilling dough, it's much easier. I make 1 1/4" balls.
8. Chill scooped dough overnight or for an hour - or bake immediately.. (the cookies will just be thinner though)
9. Bake cookies, 350 deg, for about 12-13 min. Rotate 180 and switch racks (top to bottom) at the 9 min mark.


Wednesday, May 26, 2010

Need some fresh recipes?

Hey y'all!

just wanted to post this link to one of my favorite cooking blogs. It's a great way to find a new recipe for a vegetable you're running out of ways to cook :)

101 Cookbooks

The Food Movement, Rising

"The Food Movement, Rising" by Michael Pollan

Although Marion Nestle just wrote about this on her Food Politics site, I wanted to include a link to it here!

I have just started to read his essay covering a 5 book review that MP wrote for the New York Times Review of Books.

Worth checking out the press coverage the Food Revolution is getting!