By mlb, on May 30th, 2007%
I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.
“Oh!” I thought to myself, “need to buy! Cuuute!”
Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.
I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as . . . → Read More: They Are so Cute — Now What Do I Do with Them?
By mlb, on May 29th, 2007%
This is another one of those cleaning the cabinets type of projects. This time it was a big can of tuna and a small can of black olives. Oh and I also got to use an avocado that really needed to be used. Not bad — a tasty meal and room in the cabinet for more cans of things I won’t use for six months. Hooray!
Since the sauce is nice, cool and creamy this also makes a great light meal when it’s hot out.
For sauce
Based on a recipe from Gourmet magazine
1 medium avocado, pitted and peeled
1 tbsp low-fat mayonnaise
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1 jalapeno chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free milk
For tuna cakes
Based on eating frugally in grad school and jwa’s . . . → Read More: Tuna Cakes with Spicy Avocado Sauce
By mlb, on May 24th, 2007%
This month’s Sugar High Friday 31 is hosted by Seven Spoons and the theme is — “Shades of White.” Fun! Of course, it would have been nice if I had realized that my post was supposed to be up at the beginning of the week but I read the announcement wrong…Hopefully, I can sneak my entry in!
This is a neutral shade and S-I-M-P-L-E to make. Chocolate. Nuts. Assorted flavor whatnots (lavender + orange zest). That is all.
White Chocolate Clusters with Lavender & Orange Zest
1 cup white chocolate chips
1 cup cashews (edited to add: I used roasted, lightly salted)
1/2 tsp dried lavender
1/2 tsp orange zest
To begin, put the chips, orange zest and lavender in a microwave-safe bowl. Heat in 30 second increments, stirring between each time, until the chocolate . . . → Read More: SHF31: White Chocolate Cashew Clusters with Lavender & Orange Zest
By mlb, on May 23rd, 2007%
This is based on a recipe by Michael Chiarello that used potatoes instead of white beans. I thought white beans would go really well with the lemon, garlic and rosemary, as I love white bean dip with all those ingredients. My hypothesis was correct.
Be careful to rinse, drain and pat the beans a little with a paper towel or the extra moisture on the beans could cause the olive oil to splatter a bit. The beans don’t get crunchy per se, but they do get a little dry and golden brown. They definitely gain some flavor from the heat of the pan.
The sauce is indeed lemony. Add the butter, it will be good. Also, a little feta cheese on the top of the plated chicken is tasty. Trust . . . → Read More: Better Than a Dip for Dinner: Chicken with White Beans, Rosemary & Roasted Lemon
