Tag — food hero
It’s Five O’Clock Somewhere…
My partner in food crime Katy K is a whiz at cocktails. It’s friday night…why not pop over to FoodHero for some liquid courage.
Sparkling Grapefruit Campari Cocktail
“Excellent Source of Vitamin C” Margarita
Lime Daiquri w/the Simple Syrup Bear
Happy Hour Cosmopolitan
Bloody Caeser
Writing Round Up
Because of the One Hour Experiment, Magpie Girl has been a little quiet lately. But I’ve been writing away at other places on the web, and I’d be honored if you’d visit my work there.
BlogHer: Contributing Editor, Religion and Spirituality
Finding Your Blogging Soulmate
Failure: Sin or Saving Grace?
Finding Simplicity
Faith At Work: Columnist, Applied Parenting
Minti: Powered by Parents
Tips for Getting the Kids Back to School
Food Hero: Food by friends, for friends.
Pizza Night!
How to Organize Your Recipes
Steak with Lime Marinade and Spinach Salad
Lazy Gourmet: Oven Pancakes
“Doctored” Bolognese Sauce
Mushroom and Chicken Risotto
(These are just my posts, but my partner in food crime Katy K has cocktails, salads, and apps up for you too!)
Weekly Round-Up
Hello friends!
I’ve been posting hither and yon on the web this week. Here’s a little round-up, just in case you were curious.
Minti: Powered by Parents
Tips for Traveling to Big Cities with Kids
Food Hero: Food by friends and for friends.
Lazy Gourmet Bruschetta
White Sauce with Proscuitto, Spinach and Peas over Tortellini
BlogHer: You say it. We Share it.
Finding Happiness
Advice Girl: Lazy Gourmet Pasta with ‘Roasted’ Tomatoes and Pine Nuts
Oh, it’s Friday again, thank-the-good-lord. Now, what to make for dinner? Here’s my advice:
Put a pot of water on to boil, toss in some nice sea salt, and cook up some penne pasta. Now while you’re waiting for that to be en dente grab a handful of cherry toms and give ‘em a little rinse. Now cut them into thirds or so and put them on that tiny cooking sheet that came with your toaster oven. Add a handful or two of pine nuts, drizzle on some olive oil, more sea salt (of course) and slip it into said toaster oven. Now, don’t walk away from it or I guarantee you’ll burn the pine nuts. When things look nice and toasty in there, take them out and set them aside until your pasta is done.
Got the pasta drained? Great. Scrape every last little bit of that yummy pesto out of the jar and toss it in with the noodles. Add all the toms and pine nuts and toss the whole thing together. Now grate some Romano on top. Ummmmm…..you remembered the crusty bread and the red wine, right? Good then. Time to eat!
Advice Girl’s Friday Shopping List:
cherry toms
penne pasta
pesto sauce
pine nuts
romano cheese
vino
crusty bread
Advice Girl: Lazy Gourmet Asparagus
Welcome to my new category, Advice Girl. It will pop up here and there until I get a regular posting schedule (if I ever do!). After you see a few of these pop up, you can also check the tag cloud over in archives and see if there are others floating around. Enjoy!
Lazy Gourmet: Friday Asparagus and Eggs & Saturday Crepes
So here’s what you might could maybe do tonight. Stop by the grocery store on the way home and buy some asparagus. It’s in season right now—although according to Barbara Kingsolver the French don’t celebrate it’s arrival until Father’s Day, when all the bistros make wonderful dishes out of the lovely green spears. Regardless, if the French make a holiday out of it, don’t you think you should eat it? Yes, me too, loves.
Okay, so get the asparagus, and maybe a little carton of chevre (goat cheese), and carton of eggs (two if you’re cooking for more than one), and if they have ‘em, a mostly ripe avocado. Get twice as much asaparagus as you think you need, kay?
Now go home, snap off the ends of the asparagus, roll them in olive oil and salt. If you are really ambitious you can peel the bottom inch or two to make them less stringy, but I never sweat it. Now throw them on a baking sheet and roast them in the oven at about 450⁰. Check ‘em in ten minutes and then every so often after that because they can get away from you pretty fast.
Now scramble some eggs and voila! Dinner! I promise you will feel very French – especially if you sip some nice white wine. (Or cheap white wine – honestly, darling, it really doesn’t matter to moi, being the good, cocktail drinking maman that I am!)
Right about now, you’re asking, “What’s with the other stuff, and all the leftover asparagus?” Well, here’s the genius bit. See, tomorrow is Saturday, so you can make crepes! Then you can stuff said crepes full of leftover asparagus, chevre, and avacado. I know. It’s brilliant, and don’t you feel oh-so-smug about your healthy, healthy breakfast? (Or possibly brunch? Lunch? Oh, you must not have children if you’re not cooking anything until lunch. We will try not to hate you, really we will.)
After you eat that nice veggie-full crepe, you can sprinkle one with powdered sugar and stuff it with that slightly too soft banana you have over there in your fruit bowl. Yummmm…‘dessert’ without regrets.
Go on; get delicious on your weekend!
If this inspired you about asparagus: you can get fancy about it with some of these great recipes from BlogHer food editor Kayln Denny.
Read more about the wonders of asparagus and other locally-grown goodness: try Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life
Wednesday Review: Good Cookin’
The lovely Elaine Eppler and I have developed quite an online crush. We surf back and forth to each other’s blogs, looking for a something delightful to brighten our day, or to find out what the other was up to the previous weekend.
Elaine has three blogs: Closely Observed always moves me towards gratitude; The Edible Balcony Garden inspires me to get creative about green living in an urban setting; and Berries and Greens gives us all a sneak peek into the health-full world of professional nutritionists.
It’s National Nutrition Month (who knew!) and Elaine is hosting a series of interviews about food attitudes over at B&G. We had fun doing an interview together via email, and she has it posted now. Hop over there and give it a look-see.
To celebrate our blogaffair (and of course National Nutrition Month) I’ve reviewed my favorite cook books for Wednesday Review.
Happy (and Healthy) Eating!
The New Moosewood Cookbook
The New Enchanted Broccoli Forest
Mollie Katzen
When I was 18 I moved out of state to attend college, and suddenly realized that my cooking repertoire didn’t go much past chocolate chip cookies and grilled cheese. True, I had helped my family cook dinners, but always as prep chef, never in a primary role. We were required to purchase a meal program at the school, but the food was so bad that the only thing you could eat was the quesadillas and the salad bar. This crisis of bad taste, plus the political fever most college students seem to catch, quickly converted me to vegetarianism and Mollie’s cookbooks became my guides.
From the The Moosewood Cookbook came a bevy of soup recipes, especially the veggie-rich Gypsy Soup and her never fail Minestrone. My books are on a slow ship from Seattle right now, but I’m pretty sure this is the cookbook with Montana Mama’s ricotta cheese cake with a lush, baked sour cream topping. It defines ‘decadent.’ And her chocolate brownies (with or without espresso) are also delish. There are handy tips for the beginner chef, including how to slice and dice various kinds of fruits and veggies. Without Molly, I still wouldn’t know how to section an orange.
The Enchanted Broccoli Forest offers the same kind of hearty, healthy goodness (all of Katzen’s recipes feed a good-sized crew.) In graduate school ours favorite thing to do was to host dinner parties and I often made the Indian Lentils with coconut and green apples. My former housemate Heidi swore by the broccoli casserole.
These aren’t the cookbooks to turn to when you’re in a rush. But if you’ve got time to dice awhile, either one of these charming, hand lettered cookbooks will keep you inspired with year round veggie goodness. Today’s Flavor: Hearty and Healthy.
When you order any of these books by clicking on the image or title, a portion of the proceeds supports this site. Find more great reads, music, and other treasures at Magpie Reviews. Thank You!
The Lazy Gourmet: Sloppy Split Pea Soup
While we are in our temporary housing in Copenhagen, we don’t have any of our spices, cookbooks, or kitchen gadgets. Coming up with dinner each night is a bit of a challenge. (I can’t even use my faithful standby, epicurious.com because our internet access is so shoddy!)
Last night, I created this dish, and it turned out so yummy I thought I’d share it. Using the prosciutto eliminates the need for multiple spices.(Ours was leftover from making pizza.) It only took twenty minutes to get the thing simmering and it’s kind about how much of this or that you might have on hand. A satisfying winter meal.
Sloppy Split Pea Soup
4-6 thin slices of prosciutto
olive oil
4 med shallots, diced
2 stalks celery, chopped
4 med carrots, diced
1 thin skinned potato, sliced thin
4 cloves garlic, crushed
4 cups dried yellow split peas, sorted
8 cups stock plus enough water to bring the soup to desired consistency
balsamic vinegar
romano or parmesan cheese
Pour a pass of olive oil into a medium-ish sauce pan over med-high heat. Tear up the prosciutto and lightly sauté so that it wilts slightly and releases some flavor into the olive oil. Add about 50 ml of water (be careful – it will splatter) and stir occasionally to steam out more flavor from the meat. Add shallots, celery, carrots, potato and garlic. Cook for about 5 minutes. Add split peas and water. Bring to a boil, reduce and simmer for 30-40 minutes. (Longer if you like your split peas cooked down more.) About 10 minutes before serving, add several nice sloppy pours of balsamic vinegar or other red wine vinegar to the pot and adjust salt/pepper. Nice with some shaved romano or similar. Yum!
The Lazy Gourmet: Blackberry Crisp
a page from the “one day this summer” notebook of 2005…
…and another ode to sticky blackberry fingers in this year’s small-is-beautiful memory book
In August, I’m pretty sure this counts as a breakfast food.
Blackberry Crisp
Mix in a bowl a pour in a 9X13 pan:
As many foraged blackberries as it takes to fill the pan
some flour to toss the blackberries
maybe a little fresh ginger, finely grated or minced
Mix up this and spread it on top of the berries:
1 cup rolled oats
1 cup flour
2-3 Tbrown sugar
1/2 t cinnamon
a dash of nutmeg
1/4 tsp salt
6 T softened butter
1 egg whisked up a bit
Bake at 350 until the berries are bubbling. Serve with vanilla ice cream, a drizzle of heavy cream or even just some nice cold milk.
