Why, yes, it has been a while. I took the month of December off, not intentionally, but still, it was a nice break. So here's an update on what you've missed from your darling little ol' Eugene:
The holidays went by way too fast and I feel like I barely saw the smatterings of family members who were able to venture back to our beloved Ocean State. I did manage to find the time to make yet another successful Plum Pudding (a rather disgusting but still entertaining holiday tradition, and perhaps an upcoming addition to the Tasty Tuesday section?).
There are a few reviews we have in the works (bath and beauty products, mostly) and we're also in the process of convincing a couple guest bloggers to share their wisdom and hilarity. I'm hoping to bring in a crafting expert (you guys would not believe what this girl comes up with, it's unreal), and a social commentator with the wit and humor rivaling the geniuses you see on the celebrity roasts.
My grad school application is coming along nicely, thank you very much. The personal essay is kind of kicking my butt. It's hard to condense something into 300 words when there's no limits or specifications, and you just have free range to write whatever your little heart desires. I have everything else lined up, though, so at least I'm making progress. My GRE scores have been sent, I've ordered my transcripts, I have my letters of recommendation organized, and the rest of the application is entirely filled out. It's just a matter of putting the finishing touches on that essay and then, ya know, actually sending the application in. Fingers crossed by this time next year, I will be a graduate student.
The Patriots are doing ok; not great, but ok. Really wish their first
halves were played a lot better. My nerves can't take much more of this
second half comeback thing. But they're still winning, so I guess
there's not much to complain about.
We got the chance to video chat with my brother on Christmas and it was really good to see him. Picture, if you will, a Macbook being carried around a house so that each member of the 20-person strong family could say hi. He looks good, excited about his upcoming trip, and God knows we're excited for him. Only my brother would travel the Trans-Siberian railroad backwards, starting in China and heading towards Russia...in the winter. But he's supposed to get a really good view of the Northern Lights, so that should be exciting. Can't wait to see pictures of that!
My personal life is a lot happier, so that's a nice change. We all know
I usually do not go into much detail on that part of my life, so let's
just leave it by saying Eugene is very happy with what the universe has
brought her way (you know it's good when the third person narrative is
used).
And that, kids, is where we're going to end things today. I promise to post the Plum Pudding recipe next week (complete with pictures because I know you love the visuals).
Stay tuned!
QUESTION OF THE DAY: Did you actually make New Year's Resolutions this year or did you just continue with your life as usual because everyone knows if you make a resolution, it only lasts about a week?
Showing posts with label Question of the Day. Show all posts
Showing posts with label Question of the Day. Show all posts
Friday, January 6, 2012
Wednesday, November 30, 2011
Tasty Tuesday: Turkey Artichoke Stuffed Shells
Have you had your fill of Thanksgiving leftovers? Neither have we! While the turkey sandwich and turkey soup has been done to death, we were pleasantly surprised when our buddy Kate S. for sending us this creative solution to leftovers. If you've recently made the Spinach and Artichoke dip, you might already have some artichokes on hand. If you had a few dozen people at your holiday table, like we did, then chances are you have some turkey on hand as well. If you're tired of it taking up room in your fridge, your problem is solved.
And with that, we present to you:
Turkey Artichoke Stuffed Shells
1 (12oz) box jumbo pasta shells
3 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 lb broken up turkey sausage (about 5 links)**
1/2 tsp kosher salt, plus 1/2 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 tsp red pepper flakes
8-10 oz chopped artichokes
1 – 2 (15oz) container(s) ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup (heaping) chopped fresh basil leaves
3 tbsp chopped fresh flat-leaf parsley
1 1/2 cups shredded or grated mozzarella
1. Bring a large pot of water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through (if you're using leftover Thanksgiving turkey that's already cooked, you just want to warm it up a bit and soften it just a little more but be careful, you don't want to dry it out).
3. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
4. Cover the bottom of a large baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Sauce over the shells (Kate said she used a cream sauce), top with the mozzarella.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)
**If you're looking to use up leftover turkey from Thanksgiving, just grate or chop up the already carved pieces until you have roughly a pound.**
Serve and Enjoy!
QUESTION OF THE DAY: What's your favorite leftover Thanksgiving recipe?
And with that, we present to you:
Turkey Artichoke Stuffed Shells
1 (12oz) box jumbo pasta shells
3 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 lb broken up turkey sausage (about 5 links)**
1/2 tsp kosher salt, plus 1/2 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 tsp red pepper flakes
8-10 oz chopped artichokes
1 – 2 (15oz) container(s) ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup (heaping) chopped fresh basil leaves
3 tbsp chopped fresh flat-leaf parsley
1 1/2 cups shredded or grated mozzarella
1. Bring a large pot of water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through (if you're using leftover Thanksgiving turkey that's already cooked, you just want to warm it up a bit and soften it just a little more but be careful, you don't want to dry it out).
3. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
4. Cover the bottom of a large baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Sauce over the shells (Kate said she used a cream sauce), top with the mozzarella.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)
**If you're looking to use up leftover turkey from Thanksgiving, just grate or chop up the already carved pieces until you have roughly a pound.**
Serve and Enjoy!
QUESTION OF THE DAY: What's your favorite leftover Thanksgiving recipe?
Tuesday, November 1, 2011
Tasty Tuesday: Black Bean Burger
With the close of October and the end of our pumpkin journey, the Diaries of Eugene is on the hunt for something new. As the weather turns a little chillier (at least here in New England), it's not uncommon to turn towards heartier 'comfort' foods. This, of course, packs on a few extra pounds which, yes, does make the winters a little more bearable (yay for hibernation weight) but does little for one's self-image or confidence. With that in mind, the Diaries of Eugene is proud to present the beginning of Tasty Tuesday's No-Fat November. All of our recipes will be low on the calorie scale but definitely high ranking on the tastebuds.
One of my biggest comfort foods has always been, and will always be, burgers and fries. There's just no two ways around it. Carbs: yum. Fried foods: yum. Charred animal flesh: (sorry veggie friends) yum. Thankfully, there are geniuses out there who found a simple way around the calorie-fest that is the burger/fries combo, and they created the Black Bean Burger. All the yummy juicy flavors of beef burgers with a fraction of the calories (and yay for bringing comfort foods to vegetarian-level). One Black Bean Burger is only 198 calories.
Black Bean Burger
Original recipe found here
1 (16oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tbsp chili powder
1 tbsp cumin
1 tsp Thai chili sauce (or other hot sauce)
1/2 cup bread crumbs
1. If grilling, preheat outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375F and lightly oil a baking sheet.
2. In a medium bowl, mash the black beans with a fork until thick and pasty.
3. In a food processor, finely chop pepper, onion, and garlic. Then stir in the mashed beans. if you don't have a food processor, just chop the pepper, onion, and garlic cloves as fine as you can. You're incorporating them into your burger, and if you have tactile sensory issues like I do, you really don't want crazy chunks of garlic throwing off the flavor and consistency of your burger.
4. In a small bowl, stir together the egg, chili powder, cumin, and hot sauce. Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
5. If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes each side.
To cut down on the carb intake, just eat the burger on its own with a small dollop (1-2 tbsp) of your favorite topping. If you simply MUST have a bun, go for whole wheat. Your insides will thank you, I promise.
If the burger itself doesn't satisfy your need for something classic and filling, and you still want those fries on the side, fear not. Sweet potato fries can be your best friend. In terms of calories, the average serving of french fries, prepared the classic way, deep fried in oil and loaded with salt, contains 271 calories. While the same serving size of sweet potato fries baked (instead of fried) is only 140 calories. The caloric difference is almost another serving of sweet potato fries!
Happy November 1st!
QUESTION OF THE DAY: What's your go-to comfort food? Have you found a healthier variation that still satisfies the cravings for fried/fatty goodness?
Original Photo Found here
One of my biggest comfort foods has always been, and will always be, burgers and fries. There's just no two ways around it. Carbs: yum. Fried foods: yum. Charred animal flesh: (sorry veggie friends) yum. Thankfully, there are geniuses out there who found a simple way around the calorie-fest that is the burger/fries combo, and they created the Black Bean Burger. All the yummy juicy flavors of beef burgers with a fraction of the calories (and yay for bringing comfort foods to vegetarian-level). One Black Bean Burger is only 198 calories.
Photo by: graceismine
Black Bean Burger
Original recipe found here
1 (16oz) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tbsp chili powder
1 tbsp cumin
1 tsp Thai chili sauce (or other hot sauce)
1/2 cup bread crumbs
1. If grilling, preheat outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375F and lightly oil a baking sheet.
2. In a medium bowl, mash the black beans with a fork until thick and pasty.
3. In a food processor, finely chop pepper, onion, and garlic. Then stir in the mashed beans. if you don't have a food processor, just chop the pepper, onion, and garlic cloves as fine as you can. You're incorporating them into your burger, and if you have tactile sensory issues like I do, you really don't want crazy chunks of garlic throwing off the flavor and consistency of your burger.
4. In a small bowl, stir together the egg, chili powder, cumin, and hot sauce. Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
5. If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes each side.
To cut down on the carb intake, just eat the burger on its own with a small dollop (1-2 tbsp) of your favorite topping. If you simply MUST have a bun, go for whole wheat. Your insides will thank you, I promise.
Original photo found here
Happy November 1st!
QUESTION OF THE DAY: What's your go-to comfort food? Have you found a healthier variation that still satisfies the cravings for fried/fatty goodness?
Tuesday, October 11, 2011
Tasty Tuesday: Challah Bread
There's something to be said about Jewish holidays. Firstly, the tradition behind them usually includes a fantastic story and a beautiful prayer. Secondly, the food is out of this world! My love for matzo ball soup and latkes not withstanding, challah bread has to be one of my favorite recipe finds ever. It looks gorgeous and tastes even better.
While the bulk of my family isn't Jewish (save for one delightful cousin-in-law), we have been known to incorporate traditional Jewish foods into our semi-secular holiday meals. One of our family favorites is the baked french toast casserole. We've found that incorporating challah bread instead of basic white or wheat bread slices just brings the flavors and tastiness to a whole new level.
1 cups water
1/4 cup margarine
3.5 cups bread flour
2 tbsp granulated sugar
2 tbsp brown sugar
1.5 pkgs dry active yeast
1.5 tsp salt
2 eggs
(additional ingredients: 1/2 egg, beaten, and 1.5 tsp poppy seeds)
1. Combine water and margarine in small saucepan until margarine is melted but not boiling.
2. In a large bowl, mix half of the flour with white sugar, brown sugar, yeast, and salt. Add margarine mix. Beat well. Add eggs, one at a time.
3. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
4. Turn out onto lightly floured surface, knead until smooth (roughly 8 minutes).
5. Lightly oil large bowl, place dough in bowl, turn to coat, cover with damp cloth and allow to rise (roughly 1 hour).
6. Divide into 3 equal pieces, roll each piece into long ropes, then braid together. Place on a greased baking sheet, cover with a damp cloth again, and allow to rise for another 40 minutes.
7. Brush with egg and sprinkle poppy seeds on top. Bake 45 minutes at 350F.
For more information about challah bread, check out this children's site or this basic wikipedia entry.
QUESTION OF THE DAY: What's your favorite holiday food?
Photo courtesy of familyfun.com. Additional recipe and photos found here
While the bulk of my family isn't Jewish (save for one delightful cousin-in-law), we have been known to incorporate traditional Jewish foods into our semi-secular holiday meals. One of our family favorites is the baked french toast casserole. We've found that incorporating challah bread instead of basic white or wheat bread slices just brings the flavors and tastiness to a whole new level.
1 cups water
1/4 cup margarine
3.5 cups bread flour
2 tbsp granulated sugar
2 tbsp brown sugar
1.5 pkgs dry active yeast
1.5 tsp salt
2 eggs
(additional ingredients: 1/2 egg, beaten, and 1.5 tsp poppy seeds)
1. Combine water and margarine in small saucepan until margarine is melted but not boiling.
2. In a large bowl, mix half of the flour with white sugar, brown sugar, yeast, and salt. Add margarine mix. Beat well. Add eggs, one at a time.
3. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
4. Turn out onto lightly floured surface, knead until smooth (roughly 8 minutes).
5. Lightly oil large bowl, place dough in bowl, turn to coat, cover with damp cloth and allow to rise (roughly 1 hour).
6. Divide into 3 equal pieces, roll each piece into long ropes, then braid together. Place on a greased baking sheet, cover with a damp cloth again, and allow to rise for another 40 minutes.
7. Brush with egg and sprinkle poppy seeds on top. Bake 45 minutes at 350F.
For more information about challah bread, check out this children's site or this basic wikipedia entry.
QUESTION OF THE DAY: What's your favorite holiday food?
Tuesday, October 4, 2011
Tasty Tuesday: Cheesy Buffalo Chicken Dip
With the MLB season winding down, NFL season gearing up, there are tailgate and big-screen parties abound. And in the spirit of contribution and sportsmindedness, the Diaries of Eugene is pleased to bring you a fantastically delicious take on a game-night classic.
You can't really have a Monday Night Football fiesta without buffalo wings. It's just wrong. But there really are only so many ways you can cook a piece of charred bird meat in hot sauce before it becomes redundant and expected. Thankfully, one of my mother's friends was kind enough to share this delightful variation. You have all the wonderful spicy flavors of the buffalo sauce with the creamy cooling power of the bleu cheese dressing (or ranch, depending on your preference), paired with the soft tang of cream cheese, and finally, topped with that ooey-gooey cheese that makes any dip a success.
One of the reasons I'm so excited to share this recipe is because it was shared with me. The whole point of this blog, and of DOE (Diaries of Eugene) in general was to encourage a sense of community. "Hey, I liked this, and rather than keep it to myself to enable a sense of ownership and an air of superiority, I'm going to share it with you because I think you'll like it too."
And with that, I give you our latest Tasty Tuesday: Cheesy Buffalo Chicken Dip.
1 lb boneless, skinless chicken breast
8 oz pkg cream cheese, softened
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce or buffalo wing sauce (recommendation: combine 1/4 cup mild and 1/4 cup hot)
8 oz shredded cheddar cheese
1. Boil chicken in water, then simmer or grill until cooked through. Allow to cool completely.
2. Preheat oven to 350F. Spread cream cheese evenly over the bottom of a 9x9" baking dish. Spread dressing evenly over cream cheese, then set dish aside.
3. Shred chicken (I just use a standard cheese grater) and mix with hot sauce, then spread evenly over dressing in dish.
4. Sprinkle cheese evenly over the chicken. Cover with foil and bake for 30 minutes. Serve immediately. This recipe came with the recommendation of using Tostitos Scoops for the choice of chip, to ensure maximum dippage, but the chip is really up to you.
QUESTION OF THE DAY: What's your favorite tailgate/sports party snack?
Photo found on http://en.petitchef.com/
You can't really have a Monday Night Football fiesta without buffalo wings. It's just wrong. But there really are only so many ways you can cook a piece of charred bird meat in hot sauce before it becomes redundant and expected. Thankfully, one of my mother's friends was kind enough to share this delightful variation. You have all the wonderful spicy flavors of the buffalo sauce with the creamy cooling power of the bleu cheese dressing (or ranch, depending on your preference), paired with the soft tang of cream cheese, and finally, topped with that ooey-gooey cheese that makes any dip a success.
New England Patriots v. Dallas Cowboys
photo found http://www.collinstours.ca
And with that, I give you our latest Tasty Tuesday: Cheesy Buffalo Chicken Dip.
1 lb boneless, skinless chicken breast
8 oz pkg cream cheese, softened
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce or buffalo wing sauce (recommendation: combine 1/4 cup mild and 1/4 cup hot)
8 oz shredded cheddar cheese
1. Boil chicken in water, then simmer or grill until cooked through. Allow to cool completely.
2. Preheat oven to 350F. Spread cream cheese evenly over the bottom of a 9x9" baking dish. Spread dressing evenly over cream cheese, then set dish aside.
3. Shred chicken (I just use a standard cheese grater) and mix with hot sauce, then spread evenly over dressing in dish.
4. Sprinkle cheese evenly over the chicken. Cover with foil and bake for 30 minutes. Serve immediately. This recipe came with the recommendation of using Tostitos Scoops for the choice of chip, to ensure maximum dippage, but the chip is really up to you.
QUESTION OF THE DAY: What's your favorite tailgate/sports party snack?
Tuesday, September 20, 2011
Tasty Tuesday: Baked Donuts
There really is nothing like a good donut on a chilly Sunday morning. It brings back memories of Dunkin Donuts trips after early soccer games. Thankfully, I have equally culinary-minded friends who enjoy experimenting and taking delicious concoctions you'd find in a restaurant and making them at home.
My friend, Kate, is getting married in early October so the gifts have begun pouring in. Thankfully, most of the stuff she registered for is kitchen-related, so she's itching to try out the new toys. One such new toy is a donut pan.
This pan is from Wilton and the recipe for the donuts came from the insert and label sheet attached to it.
The recipe itself is pretty easy and straightforward. While I didn't make the donuts myself, I can say from having tried them firsthand, they are DELICIOUS!! And the options available in terms of toppings are limitless. Glazed, iced, sprinkles, jelly-filled, sugared...the list goes on.
BAKED CAKE DONUTS
(Recipe found on the Wilton Donut pan)
Makes 12 regular-sized donuts
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk (Kate used low-fat)
2 eggs, lightly beaten
2 tbsp butter, melted
1. Preheat the oven to 425F. Spray the 6-cavity donut pan with nonstick cooking spray.
2. Sift together the flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in the buttermilk, eggs, and butter. Beat until just combined.
3. Fill each cup until about 2/3 full (we didn't really follow that direction on the first batch, but the only difference it made was we were unable to fill an entire second tray. The cooking time was about the same).
4. Bake 7-9 minutes or until the top of the donuts spring back when touched. (They may not look done, so make sure you touch them to see if they are, in fact, ready to be taken out of the oven.)
5. Cool in pan for about 4-5 minutes before removing from the pan. Complete the donuts either with a dusting of powdered sugar, glaze, or cinnamon-sugar topping. Best served fresh on the same day.
Kate used dark chocolate for the glaze and, I have to say, it was pretty rocking. The powdered sugar ones were to-die for. I'm happy to report, it was paired perfectly with a nice steaming hot cappuccino. That's how my soon-to-be-married friends roll. They SUPER fancy.
Question of the Day: What would your ideal donut be made of? How would you top it?
Tuesday, September 13, 2011
Tasty Tuesday: Spinach Pie
If you find yourself in attendance at any of my family parties, I can all but guarantee that this dish will be featured on the menu. It's been a staple since my mother was my age. It's a wonderful take on Spinakopita and while I haven't mastered the speed in which my mother completes it, the flavors are all there and OH. MY. GOD. Your tastebuds die from ecstasy.
This, too, is from the Moosewood cookbook, which if haven't already picked up, you probably should. Here, this might help. While it may be known by other names or more official titles, in my family, it's simply known as "Peggy's Spinach Pie."
2 cups feta cheese
1 cup finely chopped onion
1 tsp oregano
5 eggs
1 lb ricotta cheese
2 lbs spinach
2 tbsp flour
1 tsp basil
1 pkg Phyllo dough
1 lb margarine or butter
1. Cook and drain spinach. Sautee onions in 2 tbsp butter. Mix spinach, onions, cheeses, eggs, spices.
2. Melt butter and brush bottom of 11 x 18 baking pan.
3. Carefully spread 8 layers of phyllo dough (brushing each layer with margarine/butter). Spread half of the spinach mixture on top of the phyllo gough.
4. Add another 8 layers (brushing each layer with butter/margarine), then top with remaining spinach mix.
5. Top with another 8 layers of phyllo dough (once again, brushing each layer with butter/margarine), making sure the top layer is thoroughly coated as well.
6. Bake at 375F for 45 minutes.
This works GREAT as a make-ahead meal. You can make it the night before and just bake it right before you need it. Soooo good. It's flaky, it's buttery, it's cheesy, and good golly the spinach and onions taste so amazing. I'm not a big onion fan, but you can't even taste them, all you get is flavor and you can't help but close your eyes and just savor. It's that good.
QUESTION OF THE DAY: What's your favorite make-ahead meal? OR What's a dish that seems to be served at all of your family events?
**I keep meaning to get a picture of this delicious display of wonder but it's usually cut into and served by the time I remember. I promise to upload one as soon as the next family party rolls around. We have them often, so it shouldn't be long**
Sunday, September 11, 2011
Now What?
Thanks to the growing popularity of Tasty Tuesday (yay! so glad you guys like it!), a serious question has been brought to my attention: what the heck do you do with the leftover ingredients? The most prominent example is the (exaggeration alert) ten thousand pounds of random yet delicious cheeses used in the Spinach and Artichoke dip. Since the grocery stores have yet to figure out a way to package and sell smaller quantities of asiago and romano cheese, here are a couple options that might solve your leftover problems (and free up space in your refrigerator for next week's Tasty Tuesday creation).
Leftover Cheese:
Add it in an omelet. I can speak from personal experience that adding a little asiago cheese to an omelet is one of the best things that has ever happened to me on a Saturday morning.
Make some delicious 'artisan' bread. Try this recipe for Sun Dried Tomato and Asiago Cheese bread from allrecipes.com: http://allrecipes.com/recipe/asiago-toasted-cheese-puffs/detail.aspx
Add it to your favorite pasta. Why is everything always topped with parmesan cheese? Why not switch it up and mix the parmesan with some asiago and sprinkle that over the carb-riddled delicacy of your choice. Or you could take it one step further and actually put it in the pasta. Add a couple handfulls to the ricotta in your lasagna or in a homemade vegetable ravioli.
Make a homemade Fancy Shmancy Mac 'n Cheese. Melt the cheese with some cream, pour over cooked macaroni. Spoon into casserole dish, sprinkle bread toppings over it. Bake for 10-15 minutes at 325-350F. For an added bonus, you can use the bread you removed from the boule as the topping. Toast the chunks of bread, then put them through a food processor until you have coarse crumbs no larger than a grain of rice, sprinkle over the top of your macaroni, et voila!
Make a quesadilla. Two tortillas with some cheese. Done. For added flavor, I like spread barbeque sauce on one tortilla. Sooooo good.
Leftover Spinach Dip
There shouldn't be any.
Leftover Veggies
You've made a veggie tray because you found an awesome dip recipe (ahem: upcoming Tasty Tuesday post? Perhaps) and now you've got four pounds of fresh cut veggies to use up. Make a stir fry. Toss the veggies in a skillet with some olive oil and soy sauce, toss in some sesame seeds (and the meat of your choice, if desired). Let it sautee for a while and boom. Instant yumminess.
Make a salsa. Dice up some peppers, throw in a couple tomatoes, add a dash of vinegar and some onions. Boil so everything simmers and melds together. Trust me, it's easy and yummy. You can even get some cheap mason jars at your local hardware store and bottle it up for easy storage.
Healthy snack. Separate the mixed veggies into smaller portion sizes and bag them up. You have snacks to last you for a while, so when you're feeling like you want something crunchy, you reach for your pre-packaged veggies rather than the chips.
Leftover Creams
A common problem for me but easily remedied. Make your own whipped cream. Add some vanilla (or the flavoring of your choice) and some sugar. Using your electric mixer on high speed, whip the cream until soft peaks form. Nothing says light and satisfying dessert like fresh berries and homemade whipped cream. **Soft peaks means when you turn the mixer off and raise the beaters out of the cream, the cream will follow upwards and maintain it's shape.**
Above Photo Courtesy of http://mydatinghangovers.com
Leftover Cheese:
Add it in an omelet. I can speak from personal experience that adding a little asiago cheese to an omelet is one of the best things that has ever happened to me on a Saturday morning.
Make some delicious 'artisan' bread. Try this recipe for Sun Dried Tomato and Asiago Cheese bread from allrecipes.com: http://allrecipes.com/recipe/asiago-toasted-cheese-puffs/detail.aspx
Add it to your favorite pasta. Why is everything always topped with parmesan cheese? Why not switch it up and mix the parmesan with some asiago and sprinkle that over the carb-riddled delicacy of your choice. Or you could take it one step further and actually put it in the pasta. Add a couple handfulls to the ricotta in your lasagna or in a homemade vegetable ravioli.
Make a homemade Fancy Shmancy Mac 'n Cheese. Melt the cheese with some cream, pour over cooked macaroni. Spoon into casserole dish, sprinkle bread toppings over it. Bake for 10-15 minutes at 325-350F. For an added bonus, you can use the bread you removed from the boule as the topping. Toast the chunks of bread, then put them through a food processor until you have coarse crumbs no larger than a grain of rice, sprinkle over the top of your macaroni, et voila!
Make a quesadilla. Two tortillas with some cheese. Done. For added flavor, I like spread barbeque sauce on one tortilla. Sooooo good.
Leftover Spinach Dip
There shouldn't be any.
Leftover Veggies
You've made a veggie tray because you found an awesome dip recipe (ahem: upcoming Tasty Tuesday post? Perhaps) and now you've got four pounds of fresh cut veggies to use up. Make a stir fry. Toss the veggies in a skillet with some olive oil and soy sauce, toss in some sesame seeds (and the meat of your choice, if desired). Let it sautee for a while and boom. Instant yumminess.
Make a salsa. Dice up some peppers, throw in a couple tomatoes, add a dash of vinegar and some onions. Boil so everything simmers and melds together. Trust me, it's easy and yummy. You can even get some cheap mason jars at your local hardware store and bottle it up for easy storage.
Healthy snack. Separate the mixed veggies into smaller portion sizes and bag them up. You have snacks to last you for a while, so when you're feeling like you want something crunchy, you reach for your pre-packaged veggies rather than the chips.
Leftover Creams
A common problem for me but easily remedied. Make your own whipped cream. Add some vanilla (or the flavoring of your choice) and some sugar. Using your electric mixer on high speed, whip the cream until soft peaks form. Nothing says light and satisfying dessert like fresh berries and homemade whipped cream. **Soft peaks means when you turn the mixer off and raise the beaters out of the cream, the cream will follow upwards and maintain it's shape.**
Above photo courtesy of www.about.com (direct link here)
Add the cream to tomato soup and it instantly becomes a bisque. It makes it creamier and, quite frankly, just plan yummier. You can use the cream as a base to tons of soup recipes.
Make your own butter. No, I'm not kidding and yes it's incredibly easy. Put two cups of heavy cream and 1/4 tsp of salt (optional, it adds flavor but it's not vital) into a blender or food processor. Let the cream "churn" for 10 minutes or until it starts to separate. Pour out the liquid, then press the butter into a container with the back of a spoon to push out even more liquid. If you're feeling fancy, you can add a little bit of honey before you pack it into the container. Stir well, then pack as normal. You've just made honeybutter, which tastes great on an english muffin or a biscuit.
The options for leftovers are endless. It's just about using your imagination. If a recipe you try doesn't come out well, don't just shove it off and never try it again. Think about what you didn't like and what you could change to make it more to your tastes. That's the fun part of cooking: everything is an experiment.
Question of the Day: What's your favorite leftover recipe?
Wednesday, August 17, 2011
Can This Just Be Mine?
When you meet new people, one of the first natural inclinations is to ask about their hobbies, what they like to do for fun, their social habits. I jokingly tell people I'm an old lady because the things I like to do are akin to the habits of the blue-haired beauties you see at the pharmacy counter every Wednesday afternoon. I like to knit and crochet, I scrapbook with pizazz, I watch "Wheel of Fortune" and "Jeopardy," and I like to bake. These are things I like to do for me. The fact that most of these hobbies (television programs not withstanding) usually result in a product that benefits someone else as well, that's just an added bonus.
I gave almost all of my cousins hats and scarves for Christmas last year (still working on Devon's blanket, my goal is to have it done by December 23rd). It gave me something to do instead of staring at my phone and email inbox, impatiently waiting for job interview requests that I knew would never come.
I have made a scrapbook for every year of college (and I actually might finish my senior year by the end of summer...five years after graduation). It's fun to look back and see photos not just haphazardly shoved behind a piece of plastic, but arranged with flare and decorative purpose atop of colorful background. Because of this natural inclination towards unnecessary paper accessories (and a whole lot of time on my hands), a friend asked if I could turn her wedding guest book into a scrapbook, something she might actually look at more than once after her actual wedding day. I accepted the challenge, with enthusiasm and excitement, of course.
I started baking because Food Network made it seem so fun (and easy). One thing that I loved most about it was you had to be precise. Everything had to be measured out otherwise your cake will fall, your dough won't rise, or your cookies will taste like molasses instead of gingerbread. You can't force your dough to rise before it's ready. Cook the bread at too high a temperature because you think it'll cut the baking time in half, and you end up with a loaf of hard, burnt, charcoal. Yuck. You have to take your time, it forces you to relax, breathe, and just enjoy the process of turning many seemingly innocuous ingredients into one delicious piece of flavorful comfort. And because of the joy I take in this, and I guess a modicum of talent, my cousin asked me to make the cake for her wedding day. No pressure. While I wasn't entirely pleased with the final product, my cousin and her (now) husband were overjoyed. I don't think I'll ever forget the look on my new cousin-in-law's face as I showed them their cake, the pastillage toppers I made to represent them, and the porcelain figurine (bearing an uncanny resemblance to their puppy) that was theirs to keep.
But if this last forray into the world of pastry arts has taught me anything, it's that I would not last one day in a professional cake baking/decorating setting. While I will be more than happy to offer my cake-making services to anyone who asks, it's something I do for me. Taking that pure love of a craft and turning it into a money-making task would ruin it for me. I wouldn't find the fun in it anymore. I wouldn't get excited by my finished product. I'd just box it up, push it aside, and start on the next one, like an assembly line automaton.
Which brings me to the Question of the Day: If you love something and/or you're good at it, does that mean you should/would make it your job?
I gave almost all of my cousins hats and scarves for Christmas last year (still working on Devon's blanket, my goal is to have it done by December 23rd). It gave me something to do instead of staring at my phone and email inbox, impatiently waiting for job interview requests that I knew would never come.
I have made a scrapbook for every year of college (and I actually might finish my senior year by the end of summer...five years after graduation). It's fun to look back and see photos not just haphazardly shoved behind a piece of plastic, but arranged with flare and decorative purpose atop of colorful background. Because of this natural inclination towards unnecessary paper accessories (and a whole lot of time on my hands), a friend asked if I could turn her wedding guest book into a scrapbook, something she might actually look at more than once after her actual wedding day. I accepted the challenge, with enthusiasm and excitement, of course.
I started baking because Food Network made it seem so fun (and easy). One thing that I loved most about it was you had to be precise. Everything had to be measured out otherwise your cake will fall, your dough won't rise, or your cookies will taste like molasses instead of gingerbread. You can't force your dough to rise before it's ready. Cook the bread at too high a temperature because you think it'll cut the baking time in half, and you end up with a loaf of hard, burnt, charcoal. Yuck. You have to take your time, it forces you to relax, breathe, and just enjoy the process of turning many seemingly innocuous ingredients into one delicious piece of flavorful comfort. And because of the joy I take in this, and I guess a modicum of talent, my cousin asked me to make the cake for her wedding day. No pressure. While I wasn't entirely pleased with the final product, my cousin and her (now) husband were overjoyed. I don't think I'll ever forget the look on my new cousin-in-law's face as I showed them their cake, the pastillage toppers I made to represent them, and the porcelain figurine (bearing an uncanny resemblance to their puppy) that was theirs to keep.
But if this last forray into the world of pastry arts has taught me anything, it's that I would not last one day in a professional cake baking/decorating setting. While I will be more than happy to offer my cake-making services to anyone who asks, it's something I do for me. Taking that pure love of a craft and turning it into a money-making task would ruin it for me. I wouldn't find the fun in it anymore. I wouldn't get excited by my finished product. I'd just box it up, push it aside, and start on the next one, like an assembly line automaton.
Which brings me to the Question of the Day: If you love something and/or you're good at it, does that mean you should/would make it your job?
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