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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 and chopped into pieces (edited to add: I used gala apples)
juice of 1/2 lemon
1/2 cup water
1/4 cup brown . . . → Read More: I’m Never Buying Apple Sauce Again — Rosemary-Scented Apple Sauce
By mlb, on April 18th, 2009%
I found this recipe both delicious and frustrating. The flavor was very good and the meat eventually turned out great, but I made a recipe error early on and from there, nothing seemed to work as it was supposed to. Mainly, my cooking time was off. I believe this was because I forgot to take the chicken out of the fridge for about an hour before I started roasting it.
It ended up okay, because I just turned the oven up a bit (allowing the skin to get more golden and crunchy too) and gave it a bit more cooking time. This is also a recipe, where, if you have a different cooking time/oven temperature combination that you use regularly, you could just use these marinade/ingredients with your regular method of chicken roasting. I may do that next time myself.
Salad rolls! — recipe here.
We had this . . . → Read More: Lemongrass Roasted Chicken with Soy-Lime Dipping Sauce
By mlb, on February 2nd, 2009%
I know I said there would be salad rolls next. I lied. Those will be soon Wednesday(!) because oh my, this meal was delicious and it bumped the salad rolls. You’ll notice the title image even has a bite taken out of it. Yeah. And I’m not sorry about it either.
The rack of lamb is from Trader Joe’s and is probably one of my most favorite products that they carry — the seasoned, Frenched, frozen rack of lamb from New Zealand. This was about $14 and some change for 1.3 pounds. Score. It has a garlic, sesame seed, rosemary marinade already but it’s not so strong that you can’t add more things to it. Like this pesto, for instance. All together, there’s only six ingredients here, which is also nice.
I was able to find one happy sprig of rosemary on one of plants outside, so that made me . . . → Read More: The Simplest, Bestest Lamb Ever
By mlb, on December 5th, 2008%
This was a quick and tasty soup fashioned together out of Thanksgiving leftovers. Since we had hens for our holiday dinner, there was no turkey meat but I did have a TON of homemade hen stock. The rest will be used in some bean and bacon soup later in the week.
If you do have turkey or other poultry leftovers in the freezer, you could always opt to omit the meatballs and use pieces of the leftover turkey.
This turned out really, really good. It’s kind of like an Italian Wedding Soup. My stock had a lot of flavor as I made it with many garlic cloves, veggies and rosemary sprigs. If you use store-bought, you may want to season the soup up a bit more with your favorite dried or fresh herbs at the end.
Spinach & Chicken Meatball Soup or Thanksgiving Wedding Soup
1/2 lb uncooked chicken sausage (you . . . → Read More: Spinach & Chicken Meatball Soup or Thanksgiving Wedding Soup
By mlb, on November 25th, 2008%
This is pretty quick, easy and healthy. Just what we all (in the US) need in the days leading up to Thanksgiving. Originally in Gourmet magazine but I changed some stuff — mainly added the Parmesan and swapped blood orange for lemon.
Okay, that is all. Reserving culinary strength for Wednesday and Thursday!
Cod with Olives, Blood Orange and Potatoes
Adapted from Gourmet Magazine
2 small fingerling potatoes, thinly sliced
2 tbsp extra-virgin olive oil, divided
1 tsp fresh chopped, oregano, divided
1 tbsp grated Parmesan cheese
Sea salt
Pepper
2 (6-8 ounce) pieces skinless black cod, rock cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
2-4 slices of blood orange
4 garlic cloves, thinly sliced
1/4 cup Kalamata-style black olives, pitted and chopped
2 tbsp flat-leaf parsley leaves
2 large pieces of parchment paper, folded in half and cut into valentine heart shapes
Preheat oven to 400 degrees F with a baking sheet on bottom rack. Open . . . → Read More: Cod with Olives, Blood Orange and Potatoes
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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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