Finest form of flattery

I never believed that "copying" was a form of flattery as kid. Obviously, it is....

This quick post came from a new blog I discovered this week.... Food Musings.

What's in your fridge??

The peanut butter with my name on it... It was at work for a little bit and everything has to be labled there.







Somethings in there that I LOVE: Trader Joe's Organic Breakfast Blend Coffee and Orange Juice (even thought the price has gone up still great deal); Strawberries - seasonal fruit, high in Vitamin; bell peppers - I really like them in just about anything or all by themselves.

Something I wouldn't get again: Wolvaer's Pale Ale - Yummy! and organic but not good enough to ship across the country from Vermont.

And why the cereal, mac and cheese box (Damn, I can't eat that now!) and croutons in there. I have been fighting a moth infestation for months. I have nearly eradicated them but anything with wheat in it goes into a plastic tub in the cabinet or the fridge.

There is something generally lacking these days in my fridge...
Dairy. After several very uncomfortable days, I have eliminated dairy totally, for a bit. All uncomfortableness--- gone. Oh- No! I have been thinking.. it might be true: Lactose intolerant. We'll see!

What does the inside of you of your fridge look like?? No rearranging allowed.

Pizza Dough

I am constantly inspired by the things that other people are making/eating. One of the newest blogs that I am following is A Year in Bread. I love the individual blogs of each of the contributors too. So, inspired in fact that we're having homemade pizza for dinner.

Pizza Dough
Measure 3 cups of flour, add 1 teaspoon of active dry yeast, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of each dried parsley, oregano, thyme and/or rosemary. Thoroughly combine with a fork. Add a generous 1 1/3 cup of warm water. Stir until combined, starting to have a ball of dough. Turn out onto a lightly floured surface and knead three to five minutes into a stiff ball. Oil a large bowl, add dough and allow to double in size in a warm place (I turn my oven on and than off after a minute or two.) for an hour or so. Punch down and allow to rise for at least 15 more minutes. Roll out.
Add your favorite toppings.
Enjoy!

Blueberry Muffins

Andy is teaching a course this semester, he has two T.A.s that are responsible for running the lab associated with the class AND grading mid-terms over spring break. So, to sweeten the task, once they're done grading they can trade their tests for baked goods. They'll have a choice of these or banana bread (upcoming post).

1 egg
1/2 cup sugar
3 tablespoons butter, melted and cooled
1 1/4 cup low-fat yogurt, Greek style (very thick)1 teaspoon of vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/ 8 teaspoon salt
1 1/2 cups blueberries (leave in freezer until you are ready to use them)

Preheat oven to 375°. Have all ingredients, except frozen blueberries, at room temperature (this takes at least an hour). Prepare muffin pan with paper cup liners.

1. In a medium-sized bowl, beat the egg briefly with a wire whisk to lighten. Add the sugar and continue to whisk until you can no longer feel any resistance from undissolved sugar.
2. Add the butter to the bowl and mix briefly to combine, then add sour cream and vanilla, whisk until mixture is very smooth.
3. In another bowl, combine the dry ingredients and stir thoroughly to mix and eliminate lumps.
4. Add the blueberries to the dry mixture, toss gently for a few seconds to coat the berries.
5. Add flour mixture to the liquid mixture and combine with a few quick folds.
6. Scoop batter into muffin pan.
7. Bake for about 25 minutes.

Once they come out of the oven, brush with butter and sprinkle with cinnamon sugar.

Yields: 12 muffins

Time: 45 minutes, once all ingredients are at room temperature

Super Natural Cooking - Swanson

I bought this cookbook a couple of weeks ago. I have been following Heidi Swanson's blog for about year. If you haven't seen it you should check-it out. The photos alone are enough to make you drool.

Nothing but a down to earth approach to cooking and eating, whole natural foods comes across in both the blog and book. Without seeming like a "food-elite" Swanson sings the praises of alternative grains (think Mesquite flour and amaranth) and less than familiar presentations of tried and true veggies (Hedgehog Potatoes pg. 97 and Shredded Green Beans pg. 91). All around the book does an excellent job of inspiring you to not only try something new but also puts a new twist on the familiar.

Here's a quick summary of the recipes I've tried.

Roasted Tomato and Paprika Soup (without the paprika) p. 99
In a 375 F oven, roast 5-8 cored and quartered tomatoes, 1 large red bell pepper, and 3 onions peeled and quartered, 5 cloves unpeeled garlic, drizzled with 2-tablespoons of olive oil. Bake until everything starts to look caramelized and yummy. Turn if you suspect burning.

Peel the garlic cloves, dump everything into a soup pot, add about 3-4 cups of veggie broth, puree with a hand blender. Warm over medium. Taste and adjust seasoning to taste.

Yields: 4-6 servings
Time: 1 - 1.25 hours (mostly unattended)

Sweet Potato Spoon Bread p. 110

You need 3 medium-large baked sweet potatoes. (It takes about 1 hour in 425 F oven to bake sweet potatoes. I highly recommend doing baking them a day ahead. Otherwise this recipe is a bit laborious to prepare). In a small skillet, over medium heat in lots of butter brown 4 sliced thin, large shallots. Cook, until everything is golden brown, about 10 minutes.

In a large bowl coming 3/4 cup of flour (whole wheat of course!), 1 teaspoon of onion powder, salt and pepper to taste. Add a splash of 1 cup of boiling water, continue to add a bit at a time till its all incorporated, never mind the lumps. Add the sweet potato flesh and blend. Stir in shallots and all that butter, then add 3 eggs one at a time, thoroughly mixing to combine.

Put 2/3 of the sweet potato mixture in a lightly greased casserole dish, dollop with 1/2 of 6-ounces of goat cheese. Finish with dollops of sweet-potato mixture and than the rest of the goat cheese. Bake 30- 35 minutes at 375 F (this is lower than the original recipe), until the goat cheese browns and the bread has set.

Yields: 6 - 8 small servings
Time: 1- 2.5 hours, depending on if you have pre-baked sweet potatoes

Catch-up

Anyone who knows me, knows that I am optimistic to a fault. When I announced this blog's exsistence in my holiday letter I hoped it keep me on track with writing and posting. Anyone who's been checking (anyone?? anyone??) knows that it hasn't.....Although I have been cooking I haven't found the time to post. I am going to keep trying.

A couple of things from the last couple of months that have kept me going through the hours school work.... In something like chronological order....


Melanie Bliss, Andy's mom sent two pairs of these great Valentine's Day socks. I love them! I wear them on days that I think might be bad. They make me smile and feel loved!


Two weeks ago, on a random Tuesday this man made me Molten Chocolate Baby Cakes from this book. What can I say?? Andy should be cloned as the ideal boyfriend.


I love my cat. Even when she steals the covers.


I think these might be my favorite flower.