By mlb, on May 27th, 2009%
What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!
The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.
The bruschetta was an afterthought, a little side-snack and a way to show off these awesome garden radishes that jwa pulled up. Grilled, sliced baguette, toasted and rubbed with garlic, then slathered with a bit of the puree, a half cherry tomato . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)
By mlb, on May 25th, 2009%
Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!
Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.
Middle Eastern Lamb Burgers
Adapted from a recipe in Everyday with Rachael Ray
1 1/2 pounds ground lamb
1/4 cup chopped cilantro (you could sub flat-leaf parsley)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1 tbsp olive oil
1/2 cup low fat, plain yogurt, mixed with 1 clove crushed garlic and 1/2 a grated English cucumber
4 crusty kalamata olive rolls, split
spinach leaves
1/2 cup feta cheese
1 tomato, sliced
In a large bowl, combine . . . → Read More: Middle Eastern Lamb Burgers
By mlb, on May 22nd, 2009%
This was part of our new vegetarian Saturday night schedule! We’ve actually followed this for about 2 months — uh, except last Saturday when we went to Country Cat after a movie and I had duck legs. Oops. But other than that, it’s been vegetarian Saturdays! Woo!
This was good. It’s from one of my most beloved cookbook’s ever — The Enchanted Broccoli Forest. It’s pretty easy to make too. The only slightly intimidating part is the flip. And you really don’t have to do that if you don’t want to. But, you should live a little and give it a try.
Worst thing? You have vegetable upside-down cake on your floor and you order a pizza.
Vegetable Upside-Down Cake
adapted from Enchanted Broccoli Forest, by Mollie Katzen
Olive oil & non-stick . . . → Read More: Vegetable Upside-Down Cake for Vegetarian Saturday
By mlb, on May 14th, 2009%
So, I was planing on making banana bread tonight but then I realized I didn’t have any apple sauce (yes, I’m one of those people that replaces the oil or butter with apple sauce). But then, I thought — hey! why don’t I just make apple sauce?
I hunted around online a bit and combined a couple of recipes together. And then added a rosemary sprig to the mix.
This is the easiest thing ever. Maybe 10-15 minutes prep time and 30 minutes cooking time. You can also skip the rosemary and add a little cinnamon or even a little piece of ginger! I plan on playing with this recipe a lot, and moving it to the crockpot when it gets hot out.
Rosemary-Scented Apple Sauce
Makes about 3 cups
4 apples, peeled, quartered . . . → Read More: I’m Never Buying Apple Sauce Again — Rosemary-Scented Apple Sauce
