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By mlb, on January 7th, 2012%
This marks the return of Thursday soup nights. For awhile last Winter, I was coming home from work on Thursday nights and making a big pot of interesting soup. I decided to start up the tradition again this year and the first experiment was this cumin-y, black bean soup. I thought it had great flavor and while I didn’t include all the seeds from the jalapeño, it was spicy enough for me. jwa, of course, opted for a little hot sauce.
The original instructions said to not drain the beans, but I wanted to rinse a little of the salt/liquid off, so I split the difference and drained one can/used the other without draining. Seemed like a good compromise and I probably added about 1/2 tsp of kosher salt at the end.
Black Bean Soup with Cumin and Jalapeño
Adapted from a recipe in Bon Appétit
2 tbsp olive . . . → Read More: Black Bean Soup with Cumin and Jalapeño
By mlb, on August 19th, 2011%
Okay, Summer, welcome! The garden missed you and so did jwa. I could go either way, but I know the garden enjoys you so it’s okay. Except that it’s hot. Which I guess is okay because then I can make huge salads for dinner. Hey, kind of like this one!
I used the Alton Brown recipe for inspiration and then sort of changed it. A bit less spinach, less bacon, balsamic for red wine vinegar and I added garbanzos and feta for more of a dinner salad type thing. It was delicious! Plus, it gave me an excuse to buy bacon outside of the traditional bacon season in this household (Oct – Feb). Hooray for rule-breaking!
Spinach and Feta Salad with Warm Bacon Dressing
Recipe adapted from Alton Brown
6 ounces baby spinach
2 large eggs
4 pieces bacon
2 tbsp balsamic vinegar
1 tsp sugar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black . . . → Read More: Spinach and Feta Salad with Warm Bacon Dressing
By mlb, on August 15th, 2011%
This is a delicious Summer meal in that it is relatively quick and can be served room temperature (or even chilled). We had it recently and there was not a leftover to be had. It was originally a shrimp & salsa-type recipe but I turned the salsa into a salad by adding quinoa, beans, and feta cheese. It was great with some hot sauce on the side and a bottle of cold Sauvignon Blanc.
Okay, I think that’s all I got. I haven’t gotten too much sleep the last two nights and it appears that’s my limit. Bedtime at 8pm? For me, ‘fraid so.
Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad
Adapted from a recipe in Steven Raichlen’s Indoor! Grilling
1lb large shrimp, peeled and de-veined
1 tbsp chile powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher or Sea Salt
Freshly ground black pepper
2 Tbsp olive . . . → Read More: Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad
By mlb, on August 5th, 2010%
The other day, I checked the freezer and discovered a bag of frozen, shelled edamame. Then, I searched online for something interesting to do with it. I found something that was both interesting and delicious, for this is a very tasty and refreshing salad. The ginger works well, as does the garlic I added to the original recipe, which sadly, had none. So sad. Everything needs garlic.
Anyway, we had this salad on the side with some Japanese grilled fish (salmon). That recipe is here and was also quite good. Together, the pair made a great, light Summer dinner.
Oh! And big discovery — I pulled the husks and silks away from the cobs, rubbed the corn with olive oil and grilled it on my grill pan! About 15 minutes total time and it was done and ready to use in the recipe. That’s a . . . → Read More: It’s Summer! Roasted Corn and Edamame Salad
By mlb, on April 13th, 2010%
So, when we last left off with this culinary space odyssey, Rachael Ray’s Swedish Meatballs were pretty good. They also contained full-fat sour cream, which is why for the two other recipes I cooked, I went right to the healthier section of The Astronaut’s Cookbook.
NASA, it seems has done some research on vegetarian diets for long space flights and there are about 20 of these recipes in the book. A number looked interesting but in the end I went with Kidney Bean Burgers (I had actually been looking for a veggie burger recipe) and Tofu Brownies.
The burgers were really good! The recipe makes six burgers — jwa and I each ate one for dinner and I froze the other four. I was a little afraid that the bean burgers would squish out of the bun (as bean burgers are prone to do) but they seemed to . . . → Read More: Future Space Food II: Electric Vegetarian Boogaloo
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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