Well, the title of this post says it all. I have seriously lacked on posting new blogs this year! I can't believe I haven't posted a recipe since March. I'm so embarrassed. But I'm going to play the pregnancy card and blame my lack of blogging to my ever growing tummy and extreme lack of energy. As it turns out, growing a human while taking care of a toddler leaves me with little time and motivation to blog these days. In fact, when I do get a minute to myself, rather than blog, I usually find myself flaking out on the couch in sheer exhaustion.
However, despite my lack of blogs, I have not been quiet in the kitchen. I have still been baking away this whole time. So consequently I have a huge stash of recipes to post. Now, normally I post a short story or some explanation about my coming to the recipe before I get to the actual recipe itself when I post a blog. But since I am so behind in my posts, I figure I will just post the recipes themselves and forego the little story that normally goes with it. That way, you guys can get to cooking the good stuff and not have to wait for another year before I eventually get all the recipes posted.
Now that being said, I don't expect that I will be posting much in the coming months after I dump this stash of recipes on you now, simply because I will be having my baby in as early as two weeks. Once the baby is here, I know it will be a great victory for me just to get a shower in let alone have time and energy to blog.
So I hope you will enjoy the mountain of recipes I will be posting in the coming week or so. And I hope that I will have more for you at least by the new year. During the time of my leave, however, I still welcome any comments, suggestions, and questions you may have. Although I won't be posting much once the baby is here, I will still be checking in from time to time to see what you have to say.
Thanks and enjoy!
-Jenn
Wednesday, October 2, 2013
Friday, March 8, 2013
Polenta with Corn and Thyme
When I was a little girl, I remember many times waking up to find my dad standing over a large pot, its contents steaming away as my dad would whisk it into submission.
"What'chya make'n?" I'd ask in a sleepy daze.
"Cornmeal mush." He'd reply with a smile. "Watch." he'd say with excitement, "the fun part is about to begin."
Quickly I would push a chair up next to him and scramble up to see my dad work his magic.
"See this?" he'd say, showing me a small cup of yellow cornmeal.
"Yeah."
"This little cup is about to make a whole pot full of cornmeal mush! Just watch."
I held my breath as I watched my dad carefully pour the cornmeal into the pot. The contents bubbled and boiled, breathing its hot breath across my face. It smelt of sweet corn and milk. And before I could ask what was in the pot, the mixture began to thicken and grow. As it hissed and plopped loud bubbles against the walls of the pot, I watched as it doubled, tripled, and quadrupedal in size. I was amazed.
"There," my dad said proudly, "that looks about right. Here. Have a taste and tell me what you think."
After blowing on it a few times, I took a bite and was amazed at the creamy, warm, sweet taste of cornmeal mush.
My first exposures to cornmeal was a unique one. Most people have it in the form of cornbread. But I was one of the lucky ones. I grew up eating cornmeal mush for breakfast quite regularly. It was a cheap and delicious way to make a large breakfast without breaking the budget or sacrificing flavor. As an adult, I learned that it was basically a combination of yellow cornmeal, water, milk, butter, and sugar. That was it. But I loved it. And to this day, I still enjoy watching the magic of the cornmeal mixture thickening and growing in the pot. For that very reason, I enjoyed making this polenta recipe. It has the texture of cornmeal mush and is basically made in the exact same way except that, rather than being a sweet dish, this one is a savory one. Now I can have my delicious cornmeal mush in the form of breakfast and dinner!
It is amazing how far these few ingredients will go. From just half a cup of yellow cornmeal, I was able to feed my entire family! With its warm creamy texture, and its sweet and savory flavor, this recipe makes for some great comfort food. And for me, it will always remind me of those early mornings, watching the magic of cornmeal and how it can grow into an entire meal.
Polenta with Corn and Thyme
Ingredients:
2 tablespoons butter
1 cup canned, or frozen corn kernels
1 teaspoon fresh thyme leaves
1 cup whole milk
1 1/2 cups water
1/2 cup yellow cornmeal
1/4 cup grated Parmesan
garlic salt and ground pepper to taste
In a large saucepan, melt 1 tablespoon of butter over medium-high heat. (Reserve other tablespoon of butter for later use.) Add corn and thyme leaves. Cook, stirring occasionally, until corn is warmed through. Add whole milk and water and bring to a boil. Slowly whisk in yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in 1 tablespoon of butter (reserved from earlier) and grated Parmesan. Season with garlic salt and ground pepper. Serve immediately.
"What'chya make'n?" I'd ask in a sleepy daze.
"Cornmeal mush." He'd reply with a smile. "Watch." he'd say with excitement, "the fun part is about to begin."
Quickly I would push a chair up next to him and scramble up to see my dad work his magic.
"See this?" he'd say, showing me a small cup of yellow cornmeal.
"Yeah."
"This little cup is about to make a whole pot full of cornmeal mush! Just watch."
I held my breath as I watched my dad carefully pour the cornmeal into the pot. The contents bubbled and boiled, breathing its hot breath across my face. It smelt of sweet corn and milk. And before I could ask what was in the pot, the mixture began to thicken and grow. As it hissed and plopped loud bubbles against the walls of the pot, I watched as it doubled, tripled, and quadrupedal in size. I was amazed.
"There," my dad said proudly, "that looks about right. Here. Have a taste and tell me what you think."
After blowing on it a few times, I took a bite and was amazed at the creamy, warm, sweet taste of cornmeal mush.
My first exposures to cornmeal was a unique one. Most people have it in the form of cornbread. But I was one of the lucky ones. I grew up eating cornmeal mush for breakfast quite regularly. It was a cheap and delicious way to make a large breakfast without breaking the budget or sacrificing flavor. As an adult, I learned that it was basically a combination of yellow cornmeal, water, milk, butter, and sugar. That was it. But I loved it. And to this day, I still enjoy watching the magic of the cornmeal mixture thickening and growing in the pot. For that very reason, I enjoyed making this polenta recipe. It has the texture of cornmeal mush and is basically made in the exact same way except that, rather than being a sweet dish, this one is a savory one. Now I can have my delicious cornmeal mush in the form of breakfast and dinner!
It is amazing how far these few ingredients will go. From just half a cup of yellow cornmeal, I was able to feed my entire family! With its warm creamy texture, and its sweet and savory flavor, this recipe makes for some great comfort food. And for me, it will always remind me of those early mornings, watching the magic of cornmeal and how it can grow into an entire meal.
Polenta with Corn and Thyme
Ingredients:
2 tablespoons butter
1 cup canned, or frozen corn kernels
1 teaspoon fresh thyme leaves
1 cup whole milk
1 1/2 cups water
1/2 cup yellow cornmeal
1/4 cup grated Parmesan
garlic salt and ground pepper to taste
In a large saucepan, melt 1 tablespoon of butter over medium-high heat. (Reserve other tablespoon of butter for later use.) Add corn and thyme leaves. Cook, stirring occasionally, until corn is warmed through. Add whole milk and water and bring to a boil. Slowly whisk in yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in 1 tablespoon of butter (reserved from earlier) and grated Parmesan. Season with garlic salt and ground pepper. Serve immediately.
Chicken Salad with Avocado Dressing
I reek of Seattle. I have pale skin that will burn even in the shade. When I go to a coffee shop I often order something like a grande triple shot, no whip, no foam, soy milk, skinny cinnamon dolce latte. I like to play my acoustic guitar at open mic nights in some mom and pop cafe. If it is 60 degrees and sunny, I will wear shorts and sandals and a big warm sweat shirt. I like to do art on my free time. I am guilty of having sat in a cafe with my laptop while attempting to write a story. I can spend hours in a book store or at an organic farmers market. I have a blog. And about 95% of the year I spend indoors out of the rain.
But every now and then my Californian roots show their colors.
The majority of my family on both my mother and father's side grew up in California. Because of this, I have found that a lot of my family's eating habits reflect that of the California area. Although I grew up in the Northwest, an area riddled with seafood, we usually avoided seafood due to my mom's severe shellfish allergy. So, consequently, I was raised on the food my parents grew up with. A lot of it was Mexican style cuisine since we lived in Southern California, close to the Mexican border. And in our household there was one item in particular we always had stocked: avocados. Given that avocados grow best in a warm weather climate, they can be found practically everywhere in California. Because of this, everyone in my family grew up eating them regularly. There were times I remember my mom slicing an avocado in half, handing me a spoon, and letting me just eat the avocado right from its rind.
Naturally, being an avocado lover myself, I immediately fell in love with this recipe. It celebrates the flavor of avocado while keeping the dish light and refreshing. It would be great for a picnic lunch, or as a cold dish on a hot day. It is a quick and easy meal to make which is always a plus in my book! And for me, it was a taste of home.
Chicken Salad with Avocado Dressing
Ingredients:
3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
1 1/2 cup purple grapes, halved
3/4 cup avocado dressing (recipe posted below)
coarse salt and ground pepper
4-6 large slices sourdough bread, toasted
In a medium bowl, combine chicken, celery, shallots, avocado, grapes, and dressing. Season with salt and pepper and toss to combine. Serve on toast.
Avocado Dressing
Ingredients:
2 avocados
1 cup buttermilk
1 scallion, thinly sliced (white and light-green parts only)
1/4 cup packed fresh mint leaves
3 tablespoons fresh lemon juice
1/2 cup water
coarse salt and ground pepper to taste
In a food processor or blender, combine all ingredients and pulse until smooth. (To store, refrigerate in an airtight container, up to 3 days.)
Monday, February 25, 2013
Linguine with Asparagus and Egg
I can't tell you how many times I have attempted to poach an egg and ended up basically making egg soup. Defeated, I would watch as the egg would burst into a thousand little feathery pieces, swirling around in a murky cloud before sinking down into the depths of the pan. I was a poor cook but a fantastic egg murderer. But when I came across this recipe and saw that it called for a poached egg, I knew I had to give it another try. The recipe sounded too good to pass up. So I rolled up my sleeves, put on my big-girl apron, and set to work on attempting once again to make a poached egg.
Well, I don't know if the stars just so happened to align perfectly that night, but for the first time ever I successfully poached, not just one, but three eggs! And boy oh boy was I glad that I did. The poached egg really brought this dish together. Unlike a lot of pasta dishes with heavy sauces, this sauce is surprisingly light and creamy, comprised primarily of the egg yolk itself. So if you're like me and enjoy a good pasta dish and love the buttery creamy taste of eggs, then you'll really get a kick out of this recipe.
Linguine with Asparagus and Egg
Ingredients:
3/4 lb linguine or fettuccine
1 large bunch thin asparagus, ends trimmed, halved lengthwise
3 tablespoons butter
1/4 cup grated Parmesan, plus more for serving
4 large eggs
salt and pepper
garlic salt
In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup of the leftover pasta water, drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thing sauce that coats pasta.
While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium heat until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to parchment-lined baking sheet.
To serve, divide pasta among four bowls, top each serving with an egg, and season to taste with salt, pepper, and garlic salt. Sprinkle with extra Parmesan if desired.
Just say "no" to egg murder!
Well, I don't know if the stars just so happened to align perfectly that night, but for the first time ever I successfully poached, not just one, but three eggs! And boy oh boy was I glad that I did. The poached egg really brought this dish together. Unlike a lot of pasta dishes with heavy sauces, this sauce is surprisingly light and creamy, comprised primarily of the egg yolk itself. So if you're like me and enjoy a good pasta dish and love the buttery creamy taste of eggs, then you'll really get a kick out of this recipe.
Linguine with Asparagus and Egg
Ingredients:
3/4 lb linguine or fettuccine
1 large bunch thin asparagus, ends trimmed, halved lengthwise
3 tablespoons butter
1/4 cup grated Parmesan, plus more for serving
4 large eggs
salt and pepper
garlic salt
In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup of the leftover pasta water, drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thing sauce that coats pasta.
While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium heat until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to parchment-lined baking sheet.
To serve, divide pasta among four bowls, top each serving with an egg, and season to taste with salt, pepper, and garlic salt. Sprinkle with extra Parmesan if desired.
Just say "no" to egg murder!
Thursday, February 7, 2013
Honey Avocado Ice Cream
You are going to hate me for coming up with this recipe. It is stupidly easy to make and you will soon realize that you can have rich and creamy homemade ice cream without even needing an ice cream maker. The worst part is, it only takes four ingredients, so basically you can make this dessert any time you want with hardly any effort. It has a smooth, thick texture that will win you over in one bite. And with the savory avocado twist mingling with the sweet taste of honey, you will find this dessert to be wonderfully unique and cruelly addicting.
You will want to eat it all the time.
You're welcome.
Honey Avocado Ice Cream
Ingredients:
1 3/4 cups cold heavy cream
2/3 cup honey
4 large egg yolks
1 large avocado
In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate.
In a small pot, bring honey to a boil over medium-high heat and cook 2 minutes.
In another medium bowl, using mixer, beat egg yolks and avocado until smooth. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2-4 hours.
You will want to eat it all the time.
You're welcome.
Honey Avocado Ice Cream
Ingredients:
1 3/4 cups cold heavy cream
2/3 cup honey
4 large egg yolks
1 large avocado
In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate.
In a small pot, bring honey to a boil over medium-high heat and cook 2 minutes.
In another medium bowl, using mixer, beat egg yolks and avocado until smooth. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2-4 hours.
Thursday, January 31, 2013
Beef Taco Skillet
At the end of a long and tiring day, who in the heck wants to make dinner? I sure don't. But I can't exactly afford to eat out every night for dinner either. Consequently, I love it when I can make a dinner that is not only delicious, but requires as little time possible to prepare.
Most evenings, as it nears my son's bedtime hour, my son does not like my attention being diverted away from him. Too often I find myself shuffling around the kitchen with a very opinionated little guy prancing around at my feet, unpacking my entire kitchen as I go. Needless to say, a quick dinner is the only thing that can keep my family fed without completely destroying my kitchen or my sanity.
Now for my commercial bit...
When it comes to a quick dinner, I find that Campbell's condensed soups often work wonders as a base for a meal. Cream of Chicken and Cream of Mushroom were my two all time favorites for making gravies, sauces, you name it. But now I have a new one to add to the group: tomato soup. Of course you don't have to use Campbell's brand soups. But I have found that, out of other condensed soup brands I have tried, it's one that I favor over others.
So yes, today's recipe was brought to you by Campbell's tomato soup. The original Campbell's recipe for this dish was alright, however, it was seriously lacking in flavor. It kind of tasted like a watered down version of sloppy joes or like Chef Boyardee which is...yuck...we don't even need to go there. But after a little alteration here and there, I was able to create a flavor packed dinner that was, above all else, super easy and quick to make. In fact, reading this post will probably take you longer than it will to make the dish. So I'm going to shut up now and let you go enjoy this quick delicious meal.
Beef Taco Skillet
Ingredients:
1/2 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup
1/2 cup chunky salsa
1/2 cup water
5 large flour tortillas cut into 1" pieces
1/2 cup shredded cheddar cheese
1-2 Tbs spicy taco seasoning (I actually used a spicy chipotle dip mix that worked great!)
Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
Stir in soup, salsa, water, taco seasoning, and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 minutes. Stir. Top with cheese.
Most evenings, as it nears my son's bedtime hour, my son does not like my attention being diverted away from him. Too often I find myself shuffling around the kitchen with a very opinionated little guy prancing around at my feet, unpacking my entire kitchen as I go. Needless to say, a quick dinner is the only thing that can keep my family fed without completely destroying my kitchen or my sanity.
Now for my commercial bit...
When it comes to a quick dinner, I find that Campbell's condensed soups often work wonders as a base for a meal. Cream of Chicken and Cream of Mushroom were my two all time favorites for making gravies, sauces, you name it. But now I have a new one to add to the group: tomato soup. Of course you don't have to use Campbell's brand soups. But I have found that, out of other condensed soup brands I have tried, it's one that I favor over others.
So yes, today's recipe was brought to you by Campbell's tomato soup. The original Campbell's recipe for this dish was alright, however, it was seriously lacking in flavor. It kind of tasted like a watered down version of sloppy joes or like Chef Boyardee which is...yuck...we don't even need to go there. But after a little alteration here and there, I was able to create a flavor packed dinner that was, above all else, super easy and quick to make. In fact, reading this post will probably take you longer than it will to make the dish. So I'm going to shut up now and let you go enjoy this quick delicious meal.
Beef Taco Skillet
Ingredients:
1/2 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup
1/2 cup chunky salsa
1/2 cup water
5 large flour tortillas cut into 1" pieces
1/2 cup shredded cheddar cheese
1-2 Tbs spicy taco seasoning (I actually used a spicy chipotle dip mix that worked great!)
Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
Stir in soup, salsa, water, taco seasoning, and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 minutes. Stir. Top with cheese.
Tuesday, January 29, 2013
Vegan Lemon Bundt Cake
Sugar. My sweet, sweet, oh-so unhealthy but sinfully delicious friend. When I am stressed, you offer me a moist warm cookie to get lost in. When I feel moody and frumpy, there you are with rich chocolate kisses. When I have suffered a heart ache, you serve me up a pint of creamy cold ice cream. When my friends and family are over, you entertain their taste buds with dazzling cakes and pies. For every birthday, holiday, winning little league team, broken heart, romantic date, and countless other memorable times in our lives; sugar has been there.
For years, I must admit, chocolate was my go-to sweet treat. But as I have ran into my adult years, I find myself gravitating more and more towards desserts that feature lemon, lime, and other tart flavors as their main attraction. Key-lime pie, lemon meringue pie, lemon cookies, lemon drops, lime sorbet, and lemon cake. With the tangy, mouth-watering citrus to balance out the sweet sugar base of the dessert, it is a flavor that brings my taste buds to life.
The recipe I am posting today is one for vegan lemon bundt cake. When I first came across the recipe in the book "The Joy of Vegan Baking" I found that the cake seriously lacked enough lemon flavor and, because of it's use of maple syrup in the recipe, made it taste oddly of lemon pancakes. So I altered the recipe to my liking and the recipe below is what I came up with. I found it to be moist, dense, and yet surprisingly light in flavor. I hope you enjoy!
Lemon Sauce
Ingredients:
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water
zest and juice from 2 lemons
In a large saucepan, stir together the sugar and cornstarch. Gradually stir in the boiling water, and simmer over low heat until thick, stirring occasionally. Stir in the lemon zest and juice, and remove from the heat. Serve warm or at room temperature over cake.
Vegan Lemon Bundt Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
zest of 2 lemons
6 teaspoons Ener-G Egg replacer (equivalent of 4 eggs)
1/4 cup water
1/3 cup fresh lemon juice
3/4 cup lemon sauce*
1/2 cup canola (or vegetable) oil
1/2 cup nondairy milk
1 tablespoon lemon extract
1 1/2 teaspoon vanilla extract
1 recipe lemon sauce*
Preheat the oven to 350 degrees. Lightly oil a Bundt pan.
In a large bowl, sift the flour, baking powder, making soda, salt, and lemon zest until well combined.
In a medium bowl mix the egg replacement powder with the water until frothy (about 2 minutes). Add the lemon juice, lemon sauce, canola (or vegetable) oil, milk, and lemon and vanilla extracts, and blend again for another minute.
Pour the wet ingredients into the dry ingredients and whisk until combined. Pour the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and pulls away from the edges of the pan. Let cool completely before unmolding. Serve with lemon sauce.
For years, I must admit, chocolate was my go-to sweet treat. But as I have ran into my adult years, I find myself gravitating more and more towards desserts that feature lemon, lime, and other tart flavors as their main attraction. Key-lime pie, lemon meringue pie, lemon cookies, lemon drops, lime sorbet, and lemon cake. With the tangy, mouth-watering citrus to balance out the sweet sugar base of the dessert, it is a flavor that brings my taste buds to life.
The recipe I am posting today is one for vegan lemon bundt cake. When I first came across the recipe in the book "The Joy of Vegan Baking" I found that the cake seriously lacked enough lemon flavor and, because of it's use of maple syrup in the recipe, made it taste oddly of lemon pancakes. So I altered the recipe to my liking and the recipe below is what I came up with. I found it to be moist, dense, and yet surprisingly light in flavor. I hope you enjoy!
Lemon Sauce
Ingredients:
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water
zest and juice from 2 lemons
In a large saucepan, stir together the sugar and cornstarch. Gradually stir in the boiling water, and simmer over low heat until thick, stirring occasionally. Stir in the lemon zest and juice, and remove from the heat. Serve warm or at room temperature over cake.
Vegan Lemon Bundt Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
zest of 2 lemons
6 teaspoons Ener-G Egg replacer (equivalent of 4 eggs)
1/4 cup water
1/3 cup fresh lemon juice
3/4 cup lemon sauce*
1/2 cup canola (or vegetable) oil
1/2 cup nondairy milk
1 tablespoon lemon extract
1 1/2 teaspoon vanilla extract
1 recipe lemon sauce*
Preheat the oven to 350 degrees. Lightly oil a Bundt pan.
In a large bowl, sift the flour, baking powder, making soda, salt, and lemon zest until well combined.
In a medium bowl mix the egg replacement powder with the water until frothy (about 2 minutes). Add the lemon juice, lemon sauce, canola (or vegetable) oil, milk, and lemon and vanilla extracts, and blend again for another minute.
Pour the wet ingredients into the dry ingredients and whisk until combined. Pour the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and pulls away from the edges of the pan. Let cool completely before unmolding. Serve with lemon sauce.
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