I was trying to delete some blog spam the other night and I got distracted (I know, so rare!) by looking through my iphoto annals. It got me to thinking, “hey! I should go through all my pictures from 2011 and pick my favorite two (or three) from each month and put them in a blog post.”

So, that’s what I’ve done here. It was a lot more fun than deleting spam comments from the moderation queue. Although, you have to admit, this one has a certain charm:

I beloved as much as you’ll receive carried out proper here. The caricature is tasteful, your authored material stylish. nonetheless, you command get bought an nervousness over that you want be delivering the following. unwell surely come further previously once more since exactly the similar just about very regularly within case you defend this hike.

It’s weird. It always seems . . . → Read More: 2011 in Pictures]]>

I was trying to delete some blog spam the other night and I got distracted (I know, so rare!) by looking through my iphoto annals. It got me to thinking, “hey! I should go through all my pictures from 2011 and pick my favorite two (or three) from each month and put them in a blog post.”

So, that’s what I’ve done here. It was a lot more fun than deleting spam comments from the moderation queue. Although, you have to admit, this one has a certain charm:

I beloved as much as you’ll receive carried out proper here. The caricature is tasteful, your authored material stylish. nonetheless, you command get bought an nervousness over that you want be delivering the following. unwell surely come further previously once more since exactly the similar just about very regularly within case you defend this hike.

It’s weird. It always seems like the year went by very fast, but then looking at all these pictures, I guess we did do a lot of fun stuff. I also still think that on the whole, 2011 was a pretty bad year, but this exercise definitely reminded me of some very nice moments that it had going for it.

This week’s French Fridays with Dorie features a Corn Soup and that’s about as seasonal as it can be, right now. I really had planned to make the recipe as written, but then…I changed a few things.

1. I had an avocado I needed to use, so I did a Mexican theme with the soup. To this end, I added a little chili powder and excluded the thyme. My garnishes were chopped avocado, cilantro and a little shredded cheese. Also, the soup was served with some Tabasco sauce on the side; the vinegar in that really worked with the rich, creaminess of the soup.

2. I used half milk and half low-sodium chicken stock. This was because I realized that if I didn’t use most of the quart of whole milk I had bought in the soup, I could use that milk making Malted Chocolate Ice . . . → Read More: FFwD: Corn Soup]]>

This week’s French Fridays with Dorie features a Corn Soup and that’s about as seasonal as it can be, right now. I really had planned to make the recipe as written, but then…I changed a few things.

1. I had an avocado I needed to use, so I did a Mexican theme with the soup. To this end, I added a little chili powder and excluded the thyme. My garnishes were chopped avocado, cilantro and a little shredded cheese. Also, the soup was served with some Tabasco sauce on the side; the vinegar in that really worked with the rich, creaminess of the soup.

2. I used half milk and half low-sodium chicken stock. This was because I realized that if I didn’t use most of the quart of whole milk I had bought in the soup, I could use that milk making Malted Chocolate Ice Cream this weekend. So, yeah, that won.

3. I made a half recipe (so it was 3/4 cup milk and 3/4 cup stock + 1 cup of stock later in the recipe).

I think that’s mostly it. We both enjoyed the soup a lot! It was a great Summer dinner. And of course, I’m really looking forward to the ice cream this weekend. Oh, and here’s a link to everyone’s Corn Soup posts.

Super messy corn in a bowl.

Corn cobs steeping in the hot milk and stock. Ha! Everyone has this picture this week.

Just about 1/4 tsp of chili powder. I added about 1/2 tsp more while the soup was simmering.

Getting ready to blend. Since it was just a half recipe it all fit in one blender batch.

Back on the stove top to rewarm just a bit.

The finished soup — Tillamook cheddar, avocado and cilantro. Delicious!

Scary Corn Story from Way Back
Okay, you made it all the way to the end? Great. Want to hear my corn story? So, maybe 10 years ago I bought some ears of corn and I was pulling the husk down to get to the kernels and there’s this huge, worm-like thing on the corn kernels. I scream and throw the corn up in the air and run away. A few minutes later, feeling a bit foolish, I start making my way back to the kitchen to pick up the corn and try figure out how to approach this corn husking task when I look down and the worm-thing is on my sock.

IT’S. ON. MY. SOCK. OH MY GOD! IT’S ON MY SOCK! WAIT?? IT FOLLOWED ME?! Okay, in retrospect, I’m pretty sure it flew off the corn when I threw it in the air and it landed on my foot. At the time though, this was seriously perplexing. Anyway, I screamed again, tore off my sock, threw that in the air and ran into the bedroom. And closed the door. Because you can never be too sure and the worm-thing was apparently all sneaky and stuff. And was after me.

I think a few minutes later I went back out, threw my sock in the garbage and (if I remember correctly), ordered a pizza for dinner.

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]]>

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 pepper
4 large white mushrooms, sliced
1/4 cup diced red onion
1/2 can garbanzo beans, drained and rinsed
1/4 cup crumbled feta cheese

Wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs in a soup pot and cover with cold water by at least 1-inch. Bring the water to a boil over high heat. When it starts boiling, turn the heat off and let sit for 15 minutes. Rinse eggs in cold water until you can handle them easily, then peel and slice.

Fry the bacon and when done, drain on a paper towel lines plate. Reserve the bacon grease. When the bacon is cool enough to handle crumble up and set aside.

Add 2 tablespoons bacon fat to a small pan and over low heat, whisk in the vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. For some reason, I whisked all my non-bacon fat ingredients together in a bowl and then poured the bowl’s contents into the pan with the bacon grease. I’m not sure why I did that. It just dirtied an extra bowl…but the picture is nice!

Add the mushrooms, sliced onion, garbanzo beans, eggs, bacon and feta to the spinach and toss. Season with fresh cracked black pepper and a little sprinkle of salt. Add the dressing and toss again to combine. Divide the spinach between two big plates or bowls. Serve immediately.

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]]>

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 oil + a little extra for drizzling on the salad
1/2 cup Quinoa
1 ripe avocado, pitted and diced
2 to 3 tbsp fresh lime juice (plus lime wedges for serving)
1 red bell pepper, cored, seeded and diced
1 ear sweet corn, shucked
3 tbsp diced red onion
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 can garbanzo beans, drained and rinsed
1/4 cup crumbled feta cheese
Coarse salt (kosher or sea) and freshly ground black pepper

For the Shrimp:
Place the chile powder, garlic powder, oregano, cumin, salt pepper and olive oil in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

I used a grill pan but you could also grill outdoors. For a grill pan, preheat it over medium heat. And when it’s really hot, lightly oil the ridges of the grill pan.

Cook the marinated shrimp 1 to 3 minutes per side. They’ll turn pink and hopefully get a little bit of char from the marinade.

For the Salad:
Cook quinoa according to package instructions (usually, it’d be 1/2 cup quinoa and 1 cup water, salt, boil, then simmer for 15-20 minutes). Set aside to cool.

Cut the kernels off the corn. I usually do this just standing the corn up in a very large bowl and slicing down the sides. This way, I also get any liquid or flying corn kernels in the bowl (instead of on the floor, wall, counter, etc…). Place the avocado in the bowl and gently toss it and the corn with 2 tablespoons of the lime juice. Add the diced bell pepper, jalapeño, cooked and cooled quinoa, garbanzo beans, feta and cilantro to the mixing bowl and gently toss it all to mix. Drizzle with a little olive oil.

Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste. Add shrimp to the top of the salad.

Serve at room temperature or chilled and with lime wedges.

The other week I picked up some sweet cherries from the Montavilla Farmers Market and I wasn’t quite sure what to do with them. Then, as luck would have it, I remembered I had just re-found my popsicle molds (they were in a cabinet, way in back, up-up-way-up above the refrigerator). Seeing that it is Summer, I put the two together and wound up with this delicious treat.

A mountain of cherries at Montavilla Market.

You could also probably use honey instead of the granulated sugar here. I would have tried that but I really didn’t want the flavor to compete with the amaretto and the cherries.

Cherry Amaretto Yogurt Popsicles 2 cups low fat yogurt 1/3 cup granulated sugar (or to taste) 2 1/2 tbsp amaretto liqueur 1/4 tsp vanilla extract pinch of salt about 12 -15 sweet cherries, pitted and quartered (or to taste, you . . . → Read More: Cherry Amaretto Popsicles]]>

The other week I picked up some sweet cherries from the Montavilla Farmers Market and I wasn’t quite sure what to do with them. Then, as luck would have it, I remembered I had just re-found my popsicle molds (they were in a cabinet, way in back, up-up-way-up above the refrigerator). Seeing that it is Summer, I put the two together and wound up with this delicious treat.

A mountain of cherries at Montavilla Market.

You could also probably use honey instead of the granulated sugar here. I would have tried that but I really didn’t want the flavor to compete with the amaretto and the cherries.

Cherry Amaretto Yogurt Popsicles
2 cups low fat yogurt
1/3 cup granulated sugar (or to taste)
2 1/2 tbsp amaretto liqueur
1/4 tsp vanilla extract
pinch of salt
about 12 -15 sweet cherries, pitted and quartered (or to taste, you could certainly use a few more)

Whisk the sugar, amaretto and vanilla into the yogurt. Add the pitted, quartered cherries and pinch of salt. Stir to combine. You could also puree the cherries into the yogurt mixture, but I liked the way the chunks of cherries looked in the popsicles.

Fill six popsicle molds. Tap each on the counter top, after it’s filled to get rid of any little air bubbles. Put the lids/sticks/whatever in the molds. You may have a little of the yogurt mixture leftover. Just get a spoon…it’s delicious.

Freeze the popsicles overnight. Run popsicles under hot water (or dip into a bowl of hot water) to loosen the mold enough to pull them out. Enjoy!