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Monday, March 10, 2014
Thursday, March 6, 2014
There are a million different tutorials for similar binders, so just find something that works for your individual cooking style. First, figure out how many sections you want. Though I got a little overzealous with the dividers, you can use all or some of the following and combine those that you might not use as often:
I used an extra 3-ring binder I had at home, then headed to Hobby Lobby and Office Depot to pick up other supplies: scrapbook paper, dividers, and page protectors. Regarding paper, choose one per section, plus one for the front cover. I used the larger pieces and cut them down to size, but you could easily just get 8.5"x11" and skip that step.
Chicken-Spinach Wraps with Cranberry Chutney
1 cup dried cranberries
2 Tbsp balsamic vinegar
1/2 to 1 Tbsp brown sugar (recipe called for 2 but we felt it was a little too sweet)
1 chopped shallot
1 tsp grated orange zest
a pinch of salt
Combine all the above in a small pot with 1/2 cup water. Bring it to a boil, cover & reduce heat to med-low for 5-8 minutes. Remove from heat and let it cool. Transfer to a food processor and pulse until it reaches the consistency of jam.
To assemble wraps, spread whipped cream cheese over a wheat tortilla, spread chutney over that, add chicken or turkey breast and a small handful of fresh spinach leaves. Carefully roll it all up and enjoy. Easy, fairly healthy, and delicious.
Friday, February 28, 2014
First, I started by chopping up 5 or 6 yukon gold potatoes and boiling them in a pot for 15 minutes. Drain and spread them over a baking sheet -- make sure you grease it well because mine ended up sticking horribly later. Sprinkle with kosher salt, olive oil, and herbs de provence (or whatever else you have on hand - parsley, thyme, etc) then bake on 400 for 45-50 minutes till they're crispy.
Once the potatoes are in, I made 4 over easy eggs in a frying pan and set them aside for a reheat later. AKA cheating a bit so all the food finishes at the same time. At this point, I made the hollandaise using a hand mixer to blend 2 egg yolks, 1.5 tbs fresh lemon juice, a dash of texas pete hot sauce, and 1/4 tsp of salt together. Melt 6 tbsp of unsalted butter in the egg frying pan then drizzle that into the egg mixture as you continue to mix it. According to the recipe footnote, you are supposed to use hollandaise immediately, but if you make it within an hour in advance, just re-mix it with 1 tbsp of very hot water right before serving.
Then, rinse and cut however much asparagus you care to eat, lay them flat on one half of a baking sheet, drizzle with olive oil and sprinkle with kosher salt & pepper (no peppa' in our apt though - anaphylaxis is such a bummer). Roast them in a 400 degree oven for 10 minutes. Pull the pan out and lay 3-4 slices of prosciutto on the other side of the sheet, return to the oven and roast another 5-8 minutes, but no longer because (according to Betsy), they'll get real floppy, real fast.
Once it all comes together in a glorious food symphony, arrange the asparagus on a plate, place a piece of prosciutto on top, crown it with an egg, then drizzle with hollandaise. Serve hot (microwave the whole shebang for 10-15 if needed). Then prepare to amaze and delight your guests, or husband if you went through all that trouble just for a Thursday night dinner.
These three recipes are adapted from this Barefoot Contessa cookbook according to what I have in the cupboard.
Thursday, February 27, 2014
Wednesday, February 26, 2014
the right hand of God. Set your minds on things above, not on earthly things." Colossians 3:1-2
plans to give you hope and a future." Jeremiah 29:11
Tuesday, February 25, 2014
Per my inner Martha, I set our card table up with a linen tablecloth, real napkins, and yes, even my new wedding-gift napkin rings. So snazzy! A vintage blue mason jar of fresh daisies added the perfect touch to distract our guests from the fact that we were eating at a card table in the living room (thank you, tiny sometimes-frustrating apartment), or at least I hope so. And yes, I was just dumb enough to forget to take a picture of the beautiful spread. Ugg.
Check out this slightly adapted WW Greek Beef & Mushroom Pizza:
Note: There's a reason an entire job category exists for food stylists...but I am not one. Food photos on ASftB are straight from my tiny, badly lit kitchen. Apologies if they aren't great, but I promise the recipes are tasty!