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Archive for the ‘Edible Resources’ Category

perfect halloween treat? (from bon appetite)

It’s time for the Final Friday Five again, and in honor of Halloween, I want to know your Favorite Halloween Candies! My favorites are, in no particular order, of course:

1. Almond Joy
2. Kit Kats
3. Butterfinger
4. Peanut M&Ms
5. York Peppermint Patties

Now it’s your turn. Leave a comment and list your top five favorites. I’ll also send a candy bar to anyone who can guess what my Daughter will be dressing up as for Halloween. If I’ve already told you, you’re disqualified.

(And yes, Jill, this time Red Vines is an appropriate answer).

Be Safe and have a Happy Halloween!

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Half a bagel, pizza sauce, string cheese and a couple olives. Delicious AND spooky!

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It’s my Brother-in-Law’s birthday today, so Adam, Happy Birthday!

Since you live in Denver, and I’m in Minneapolis, I’m not baking for you. Instead I’ll just post a recipe for this amazing Chocolate Cream Pie and you can go ahead and make it! It’s from Food & Wine, and looks like it would go well with red wine, perhaps a Port. Enjoy, and have a great birthday. The rest of you? Enjoy the long weekend!

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There’s a cool event coming up here in Minneapolis in a couple weeks. I don’t know much about it, but hope to stop by. From what I can figure out there will be food and wine and speakers. And it’s all local. Good enough!

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Husband gave me this chocolate bar for my birthday. Can you say perfect? He also gave me this new camera that I took this shot with. Again, say perfect. He knows me too well. I have a thick manual to read and much to learn, but I’m having fun. And looking forward to better photos of food, aren’t you?

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Don’t forget to visit my new blog, paper&clouds, here.

I’ve been craving S’mores ever since I saw a recipe for S’mores cookies in Martha Stewart Magazine while getting a pedicure last week. The recipe was simple. Take a homemade marshmellow, sandwich it between two chocolate dipped graham crackers and then dip the whole darn thing back in the chocolate. Simple enough, except for the homemade marshmellows. I tried making them once, and it didn’t go well. I certainly didn’t want to try it again. And after hitting two co-ops, I finally found a package of vegan marshmellows that I thought would work.

Here comes the lazy part. It was 9pm on teh 4th of July and I really wanted a S’more. Daughter was asleep, Husband and I were hanging out, and while he offered to start a fire in teh fire pit, I didn’t feel it was worth it for just one S’more, right? I was right. Instead I stuck two marshmellow’s in the microwave for about 45 seconds and Poof! Perfect!

I added a couple graham crackers and some dark chocolate from my Ikea runs, and Poof! Yum. A S’more. A very lazy S’more.

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We love our Rice Cooker. We bought int on a whim about five years ago because we were sick of scrubbing our pans, and we haven’t regretted it once. We even talked my sister into registering for one when she got married. They use it as much as we use ours. So when I found this recipe for a full meal cooked in a rice cooker in Food and Wine Magazine, I knew we had to try it. With fingers crossed. I was worried that the chicken wouldn’t be cooked through, or that the rice would be tough. No need to worry. The dish turned out perfectly. The chicken was tender, the rice was fluffy and it was really delicious. Next time I would add some crushed red pepper. We served it with soy sauce and hot sauce. And then we washed the rice cooker insert. And dinner was done!

After we realized the recipe worked, I started thinking about other combinations that could be done in the rice cooker. I bet I could use pork tenderloin or chicken breast, as well as hearty vegetables and other substantial greens. Maybe some red peppers and onions, with a bit of curry past. The options are endless. I’ll let you know how it turns out!

Rice Cooker Ginger Chicken and Rice

Ingredients

  1. 1 large chicken bouillon cube, preferably all-natural
  2. 3/4 cup hot water
  3. 1 cup jasmine rice
  4. 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
  5. One 2-inch piece of fresh ginger, peeled and cut into matchsticks
  6. 3 packed cups baby spinach
  7. 1 cup unsweetened coconut milk
  8. Kosher salt

Directions

  1. In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.

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