tag:blogger.com,1999:blog-47204062849122266072024-03-12T19:54:02.883-07:00Jenny CooksAnonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4720406284912226607.post-65863264664708174182011-08-12T19:10:00.000-07:002011-08-12T19:11:16.633-07:00Creamy Greens Soup<a href="http://www.flickr.com/photos/watchjennybake/6036671925/" title="Creamy Greens Soup by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6141/6036671925_060fabe411.jpg" width="500" height="378" alt="Creamy Greens Soup"></a><br />
I have an ARC of <a href="http://www.amazon.com/gp/product/1449407854/ref=as_li_ss_tl?ie=UTF8&tag=readi0c-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1449407854">Quick-Fix Vegan</a><img src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1449407854&camp=217145&creative=399373" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />by Robin Robertson, and will be trying a few recipes from it to aid my review of the cookbook for NetGalley.<br />
<br />
I expected it to be great. Robin Robertson is my favorite vegan cookbook guru, consistently creating recipes that are tasty even to people who haven't gone without meat for a long time. This recipe was no exception. I used all kale for the greens, and doubled up on the garlic, the greens, and the broth, but kept the coconut milk and onion the same. So it is *almost* the recipe from the book (this happened on accident... I added more greens than I was supposed to and then had to fix it). I also added a cup and a half of cooked cannellini beans that were indicated as an option in the recipe for a heartier, meal-type soup. This recipe scared me halfway through when I tasted it, right after adding the coconut milk and the greens had just finished cooking - it had a weird sweetness and I was worried, but the last simmer brought all the flavors together, and it was delicious. <br />
<br />
This is a great recipe for people who have more greens than they know what to do with! I can't get enough greens. I'd love to try this recipe again with radish greens, which just happen to be my favorite.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com2tag:blogger.com,1999:blog-4720406284912226607.post-51795670612297649472011-08-06T15:40:00.000-07:002011-08-06T15:44:51.430-07:00Summer Tapas<a href="http://www.flickr.com/photos/watchjennybake/6015490917/" title="Spanish Feast by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6029/6015490917_52c897d7ba_z.jpg" width="484" height="640" alt="Spanish Feast"></a><br />
Sometimes on the weekend I get these crazy ideas and just go for it. Spending a few hours in the kitchen can be so really invigorating. I knew we would be going to the farmer's market downtown, and that we wanted to try seafood from a place that has local catches. The last time we were there they had shrimp, so that figured into this. I also had been talking to a friend about tinto de verano, a combination of tembranillo and gaseosa that is often served at lunch in Spain, and is mixed by each person at the table to their own proportions. <br />
<br />
<a href="http://www.flickr.com/photos/watchjennybake/6015471549/" title="The tortilla after flipping by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6150/6015471549_bec4aee6dc.jpg" width="500" height="378" alt="The tortilla after flipping"></a><br />
One recipe I've been intrigued by for a long time, in several different manifestations, is the idea of using potato chips in a tortilla, a traditional Spanish egg dish that can be served warm or at room temperature. The idea is often credited to <a href="http://lobstersquad.blogspot.com/2007/08/ferrn-adris-bag-of-chips-tortilla.html">Ferran Adria</a> (and that is the recipe I used, but I remember something similar in <a href="http://www.amazon.com/gp/product/0618875530/ref=as_li_ss_tl?ie=UTF8&tag=readi0c-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0618875530">Around My French Table</a><img src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0618875530&camp=217145&creative=399369" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />by Dorie Greenspan. So... while I bought potatoes home, thinking I might try it the traditional way, the overwhelming idea of making four dishes including the very work-intensive tortilla won me over to the cheater way.<br />
<br />
<a href="http://www.flickr.com/photos/watchjennybake/6016038952/" title="Inside of Spanish tortilla by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6129/6016038952_09e61c805a.jpg" width="500" height="378" alt="Inside of Spanish tortilla"></a><br />
I've never had a traditional tortilla, so I don't know how this compares, but I thought this was delicious. I carmelized a thin (Spanish! ha) onion earlier in the day and mixed it in with the egg-soaked chips before baking, and that did add a lot of flavor. But can you tell you are looking at potato chips? They aren't crunchy any longer at this point anyway.<br />
<br />
We will have leftovers for a week, but with the sultry weather and the local ingredients, this was a fantastic meal.<br />
<br />
Recipes I used:<br />
<br />
<a href="http://lobstersquad.blogspot.com/2007/08/ferrn-adris-bag-of-chips-tortilla.html">Potato Chip Tortilla</a><br />
<a href="http://spanishfood.about.com/od/tapas/r/gambasajillo.htm">Gambas al ajillo (Shrimp in Garlic)</a><br />
<a href="http://www.food.com/recipe/queso-de-cabra-con-tomate-goat-cheese-baked-in-tomato-sauce-238547">Queso de Cabra con Tomate (Goat Cheese Baked in Tomato Sauce)</a> (Actually I just throw stuff together for this one)<br />
Roasted Cauliflower with Tahini Sauce from <a href="http://www.amazon.com/gp/product/061867764X/ref=as_li_ss_tl?ie=UTF8&tag=readi0c-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=061867764X">Olives and Oranges</a><img src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=061867764X&camp=217145&creative=399369" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com1tag:blogger.com,1999:blog-4720406284912226607.post-28272042594041271722011-07-30T19:46:00.000-07:002011-07-30T19:46:15.355-07:00Paneer<a href="http://www.flickr.com/photos/watchjennybake/5992132339/" title="Palak Paneer by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6029/5992132339_3473628881_z.jpg" width="640" height="484" alt="Palak Paneer"></a><br />
One of my culinary resolutions for 2011 is to make cheese. I decided to try my hand at making paneer from scratch. Paneer is a cheese most often found in Indian dishes - it is a fresh cheese (rather than aged), but firm in a way that won't melt. <br />
<br />
And all it is - whole milk and lemon juice. It was like magic. Boil the milk, add lemon juice until the milk curdles, let it strain, press it down, and voila - a few hours later - cheese.<br />
<br />
I will definitely be doing that again.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-72038210349593416112011-07-17T19:34:00.000-07:002011-07-17T19:38:36.309-07:00Salad Duo<a href="http://www.flickr.com/photos/watchjennybake/5949059766/" title="Salad Duo by watchjennybake, on Flickr"><img src="http://farm7.static.flickr.com/6014/5949059766_141b91431b.jpg" width="500" height="378" alt="Salad Duo"></a><br />Shredded Kale with Lemon and Parmesan from my friend Melody (originally from <a href="http://signup.weightwatchers.com/food/rcp/index.aspx?recipeid=226391">Weight Watchers</a>), and Gingered Beet and Field Pea Salad from <a href="http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/0307453596/ref=sr_1_1?ie=UTF8&qid=1310956535&sr=8-1">Simple, Fresh, Southern</a> by the Lee Bros.<br /><br />I didn't have a shallot, so I used one big garlic clove in the kale salad, and let it hang out in the fridge to mellow a bit. I also used four kinds of kale plus a few leaves of radish greens, just whatever looked good in the garden. <br /><br />The goat cheese in the second salad is added by me, since I had made the recipe before and I thought it needed something like that to balance it out.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-45524686806605738792011-07-10T16:54:00.000-07:002011-07-10T16:56:09.828-07:00Huevos Rancheros<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN22kDNDVWQxFo9-vAg7xd0p9g9pDgADBEKg3LKLmTW4vRwvcpDsQGVmFhOopAcCcgNxBCzwSEotmwsLIl6uukRJgieGnhdSeIZilXjpMXIrg0cgmd7hG1roknP1VGXFXz2WH1Rhjnc7Y/s1600/photo%252840%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN22kDNDVWQxFo9-vAg7xd0p9g9pDgADBEKg3LKLmTW4vRwvcpDsQGVmFhOopAcCcgNxBCzwSEotmwsLIl6uukRJgieGnhdSeIZilXjpMXIrg0cgmd7hG1roknP1VGXFXz2WH1Rhjnc7Y/s320/photo%252840%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5627876541020906002" /></a><br />I haven't ever had huevos rancheros, and I get the impression that <a href="http://www.goodhousekeeping.com/recipefinder/huevos-rancheros-ghk">the recipe I used from Good Housekeeping</a> was a healthy take on it - but who cares, it was delicious! I used the leftover bean/tomato/onion mixture in a taco salad the next day.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com1tag:blogger.com,1999:blog-4720406284912226607.post-20222697294781054952011-06-18T17:14:00.001-07:002011-06-18T17:15:06.565-07:00Fattoush<table style="width:auto;"><tr><td><a href="https://picasaweb.google.com/lh/photo/sSKFJDMUxlvhdcSMmTjjNw?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-70Nkho6l7Xc/Tf0_CeifSoI/AAAAAAAAK2o/ii_fIoPT_QA/s400/DSCN1854.jpg" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />I started with the recipe from Vegan Planet but added feta so this is NOT vegan. I also had no tomato, so I left it out. Delicious, fresh, and filling.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-82510233127563935182011-05-22T16:38:00.000-07:002011-05-22T16:46:20.915-07:00Garlic Scape Pesto<table style="width:auto;"><tr><td><a href="https://picasaweb.google.com/lh/photo/6LmGkZt2GpP5wniXNcOIFw?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_IuJ4ZzYbVjI/Tdmdda6y3WI/AAAAAAAAKzk/9c8UrvbWuR4/s400/DSCN1534.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/jenny.colvin/Gardening?feat=embedwebsite">Gardening</a></td></tr></table><br />This is the first year we have tried growing garlic, and just as we were pleasantly surprised by chive blossoms, garlic scapes were a completely new phenomenon to us. A few weeks before garlic is ready to be harvested, new shoots come out of the plant and curl around, and a blossom starts to form. If you harvest these off before they bloom, they can be a tasty treat. Please see <a href="http://greenhorngardeners.blogspot.com/garlic-scapes.html">our gardening blog</a> for information on harvesting the garlic scape.<br /><br />I originally had thoughts to just saute some up so we could really taste them, but then I came across a pesto recipe and decided to go that direction instead, not knowing how powerful the scape would be. I got the recipe idea from a video posted by <a href="http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBYQtwIwAA&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dca1h8_4qlK8&rct=j&q=grow!%20cook!%20eat!%20garlic%20scape&ei=RZ7ZTeSZCoS3tgeUz8ToDg&usg=AFQjCNGeObwGIgqJvCLDmSDqiLY25fcLXw&cad=rja">Grow! Cook! Eat!</a>, although I will post what I actually did below since I didn't follow their recipe exactly.<br /><br /><table style="width:auto;"><tr><td><a href="https://picasaweb.google.com/lh/photo/pJyzS3rpZWQfdtsEo5_UDA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_IuJ4ZzYbVjI/TdmdlWNGYII/AAAAAAAAKzo/tQH63MnZBDs/s400/DSCN1537.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/jenny.colvin/Gardening?feat=embedwebsite">Gardening</a></td></tr></table><br /><br /><b>Garlic Scape Pesto</b><br />6-8 garlic scapes, roughly chopped<br />1/3 cup toasted hazelnuts, skins rubbed off as much as possible<br />1/2 cup parmesan cheese<br />1/2 tsp kosher salt<br />olive oil<br /><br />Whirl the scapes in a food processor until evenly and finely chopped. Add hazelnuts (any nut, but that's what we had!), cheese, and salt until combined. Leave processor on and pour olive oil in a steady thin stream until it is the texture you desire. We leave it somewhat chunky (and less oily) and just thin it out with pasta water; it is a little healthier that way.<br /><br />We tossed about half the recipe with a pound of pasta and some fresh snow peas, because that was what was on hand.<br /><br />Actually, I used about double this many scapes, and that was super sharp garlic overkill, so I'd recommend less!!! I'm going to try baking the rest on fish or in a pizza and see if that mellows out the sharpness a bit. Scapes are not shy!!Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com1tag:blogger.com,1999:blog-4720406284912226607.post-5373550265510008822011-05-01T13:30:00.000-07:002011-05-01T13:36:13.333-07:00Chive Blossoms<table style="width:auto;"><tr><td><a href="https://picasaweb.google.com/lh/photo/hSnckVbh5LPwjM3zBouMRA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYddUWT-O0sLD2iIHSKAXyX-ynKxiid5r9NpivaBI3p5PeKULlyoBTXFWLbtfO2rJdIeKs7VDTnxXks_esehaTL7In4aMaVKJSaqEPRGke3CYtLTUc06dbjXCdusex0pcELLwURuPERfT/s400/DSCN1444.JPG" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="https://picasaweb.google.com/jenny.colvin/Gardening?feat=embedwebsite">Gardening</a></td></tr></table><br />I am not sure where I first came across the enlightening information that chive blossoms could be eaten. But we had a bunch come up in the garden this spring, so I was determined to try them out. I found recipes where they were deep fried or even sauteed, but I wanted to make sure I could still taste the delicate oniony flavor.<br /><br /><a href="http://www.flickr.com/photos/watchjennybake/5677279808/" title="Spring omelet with chive blossoms by watchjennybake, on Flickr"><img src="http://farm6.static.flickr.com/5266/5677279808_7f848ef193.jpg" width="500" height="375" alt="Spring omelet with chive blossoms"></a><br />I'm not sure I'd call the flavor that delicate, actually. I munched on a few completely raw, and they pack a punch! I mixed them in with the eggs for this omelet as well as sprinkling them on top. The havarti cheese inside was a nice balance, and a few diced up chive stems. Simple but delicious!<br /><br /><a href="http://www.flickr.com/photos/watchjennybake/5676720573/" title="Chive Blossoms on Cream Cheese by watchjennybake, on Flickr"><img src="http://farm6.static.flickr.com/5103/5676720573_2534a40cdc.jpg" width="500" height="375" alt="Chive Blossoms on Cream Cheese"></a><br />I wish I had goat cheese on hand because I think its tartness would be really great with the chive blossoms. But they were good sprinkled on cream-cheesed rye toast too. I always feel like I'm eating something elegant when I have something with edible flowers in it. Considering the time of year they come out, they might be a great idea for tea sandwiches too.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com2tag:blogger.com,1999:blog-4720406284912226607.post-91717060660798606802011-01-10T15:38:00.001-08:002011-01-10T15:40:15.520-08:00Black Bean Burgers<a href="http://www.flickr.com/photos/watchjennybake/5344548802/" title="Black Bean Burgers by watchjennybake, on Flickr"><img src="http://farm6.static.flickr.com/5287/5344548802_4fd81fef0d.jpg" width="500" height="375" alt="Black Bean Burgers" /></a><br />Snow Day! Lots of time to just watch movies and drink hot chocolate, so I also made the black bean burger recipe from Veganomicon. They were pretty tasty although next time I'll definitely ensure to add the cilantro and maybe a bit of salt, and I was really craving guacamole to go with them.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-79909190141614108212011-01-09T13:59:00.000-08:002011-01-09T14:12:04.481-08:00Conquering Eggplant - Roasted Eggplant and Chickpea Stew<a href="http://www.flickr.com/photos/watchjennybake/5340065355/" title="Roasted Eggplant and Chickpea Stew by watchjennybake, on Flickr"><img src="http://farm6.static.flickr.com/5126/5340065355_6f64511907.jpg" width="500" height="375" alt="Roasted Eggplant and Chickpea Stew" /></a><br />On a quiet, cold weekend, it is hard to imagine anything better than a hearty soup or stew. I was thumbing through <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X">Veganomicon</a>, a cookbook I got for the holidays, and came across a recipe for Roasted Eggplant and Chickpea Stew. <br /><br />Ding ding ding! Since I had only recently written my <a href="http://jennyalsocooks.blogspot.com/2011/01/cooking-resolutions-2011.html">culinary resolutions for 2011</a>, it was too soon to forget my pledge to conquer eggplant this year. Or at least to give it a fair shot. This recipe sounded hearty and also not all eggplant, which seemed like a good idea.<br /><br />First the recipe has you roast eggplant and peppers in the oven, saute some things on the stove, and then let them all simmer together. If anything (and can you even say this?) the recipe had too much flavor. The seasonings are terrific but roasting everything and adding the wine really brings out a lot of flavor. It is NOT for the timid! The recipe writers (who are the people responsible for <a href="http://www.theppk.com/">Post Punk Kitchen</a>, check them out) recommend eating it over polenta, but I just ate mine with couscous and that helped the problem, if you can call it that.<br /><br />As far as the hero, the eggplant itself, well there were no complaints. It wasn't slimy, bitter, or a questionable texture despite the peel still remaining on it. I liked the taste of it roasted, and snacked on a few pieces before I added the rest to the pot.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com1tag:blogger.com,1999:blog-4720406284912226607.post-22563908754649100152011-01-02T10:05:00.000-08:002011-01-02T10:16:30.922-08:00Cooking Resolutions 2011Most new years resolutions are rubbish, but really a resolution is just a goal. There are a few goals I'd like to meet in my cooking experiments, and I've tried to make them as specific as possible.<br /><br />1. Make homemade pasta<br />I have had a pasta maker for, oh, 8 years or so. I've never used it. It would be nice to commit to making ravioli, but I don't want to overwhelm myself completely. Let's really make it specific and say I'll make a homemade pasta with a homemade sauce, at least once in 2011.<br /><br />2. Make seitan from scratch<br />Since I can't buy it at my local grocery store, and using seitan really mixes up the vegetarian meal options, I want to try making it from scratch. I have vital wheat gluten IN MY PANTRY and several recipes bookmarked, I just haven't done it. 2011 is the year!<br /><br />3. Use the dehydrator<br />Funny how two of my resolutions are appliance related. I have a dehydrator that has never been used. I want to remedy that this year. My in-laws make these amazing sesame kale chips, or I could simply dry some fruit. Whatever, I need to get comfortable with it. <br /><br />4,. Conquer eggplant <br />To be honest, neither Nathaniel or I are sure we actually like the stuff. The first cruise we went to feautured unripe eggplant and I'm not sure we ever recovered. I have a baked eggplant parmesan recipe that I found in a Weight Watchers cookbook that is pretty good (since it is baked it isn't as greasy), and I've definitely had pasta sauces and Thai dishes that include eggplant that I have liked. I even used to make a stuffed eggplant recipe on a fairly regular basis. I'm not sure how to make this one more specific, because I don't have any recipes in mind. If you have eggplant recipes you love, please pass them on! <br /> <br />5. Make cheese from scratch<br />I'll consider this accomplished if all I do is make homemade ricotta, which would go fairly well with #1, eh? I have made mascarpone from scratch, which worked great and is a good alternative to buying it, since it is often unavailable certain seasons plus it is freaking expensive. I would like to try making other cheese from scratch. Since we have such a good dairy locally, with organic milk (Happy Cow Creamery), I'd like to make a good whole-milk mozzarella from scratch too. I know it can be done! <br /><br />Thanks for reading. I'll also be posting <a href="http://jenny bakes.blogspot.com">baking resolutions</a> and <a href="http://greenhorn gardeners.blogspot.com">gardening resolutions</a> for 2011.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com4tag:blogger.com,1999:blog-4720406284912226607.post-92162091666983882012011-01-01T13:33:00.000-08:002011-01-01T13:50:09.882-08:00Happy New Year! - Vegan Hoppin' John<a href="http://www.flickr.com/photos/watchjennybake/5313698012/" title="Vegan Hoppin' John by watchjennybake, on Flickr"><img src="http://farm6.static.flickr.com/5210/5313698012_a8b2afb3b6.jpg" width="500" height="375" alt="Vegan Hoppin' John" /></a><br />Now that I live in the south, I like to follow food traditions when possible. One is to have Hoppin' John on New Years Day, to ensure a year of good luck. The more research I did, the more I realized this was one of those dishes that everyone makes differently. Ham hock is also a key ingredient, one I was not planning to use (hopefully it isn't ham juice that gives you good luck in the new year, right?).<br /><br /><a href="http://www.nytimes.com/2003/01/01/dining/hoppin-john-smiles-on-the-new-year.html">The Lee Brothers</a>, who I trust whole-heartedly with all things food and southern, have an <a href="http://www.nytimes.com/2003/01/01/dining/hoppin-john-smiles-on-the-new-year.html">interesting article about the history and most basic recipe for Hoppin' John in the New York Times</a>. There is a great traditional recipe <a href="http://www.amazon.com/Lee-Bros-Southern-Cookbook-Southerners/dp/039305781X">in their cookbook</a> which gave me some ideas about what to use. It was from them, actually, that I learned that black-eyed peas are just one variety of the southern field pea. I had fallen in love with field peas this past summer at various farmer's markets.<br /><br />Some recipes, like <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/hoppin-john-recipe/index.html">Emeril Lagasse's</a>, ask you to make a stew of sorts and serve it over rice. Many versions are more like a soup, like <a href="http://www.cajuncookingtv.com/hoppin-john">this one from Cajun Cooking</a>. Still others make more of a rice pilaf dish, in fact that is how Hoppin' John is defined in the <a href="http://dining.discoversouthcarolina.com/famous-flavors/hoppin-john.aspx">South Carolina Encyclopedia</a>. I imagine it is a combination of regional cuisine and family traditions. <br /><br />Since I'm not from the south, I had no traditions! And since I wasn't going to make it with meat, I pretty much decided I could make it any old way I wanted. The rice pilaf idea appealed to me, it sounded hearty and it is cold and rainy here today. I wanted to come up with ways to replace the smoky flavor of the ham, and came up with a few. I also added greens right to the dish. Sometimes collards are served alongside Hoppin' John, but in a pilaf, the gang's all in.<br /><br /><b>Vegan Hoppin' John</b><br />by Jenny Colvin<br /><br />2 cups cooked black eyed peas<br />2 cups cooked long-grain rice (cook in vegetable stock for ultimate flavor)<br />1 (14 oz) can fire-roasted tomatoes*<br />1 lb greens, chopped, quadruple washed, and dried**<br />2 tbsp olive oil<br />2 medium or 1 large onion, peeled and diced<br />5 cloves garlic, peeled and diced<br />1/2 tsp - 1 tsp red pepper flakes<br />salt and pepper<br /><br />1. Cook black-eyed peas and rice ahead of time. ***<br /><br />2. Heat olive oil in a large pot over medium heat. Saute onions until starting to get transluscent. Add garlic and red pepper flakes, and salt and pepper. Stir in tomatoes, undrained.<br /><br />3. Add greens, putting pot lid on for increments of 5 minutes, stirring in between, until greens are wilted and incorporated into everything else. <br /><br />4. Stir in black-eyed peas and cover pot for another 5 minutes.<br /><br />5. Stir in rice and season to taste. <br /><br />* - You can use several fresh diced tomatoes if you like to stay away from canned foods, but fire-roasted will add a nice smoky and slightly spicy flavor.<br />** - I used mustard greens. They have a lot of flavor and cook much more quickly than collards. Collards would be more traditional.<br />*** - Sometimes you can find par-boiled black-eyed peas in the store in the south right before the new year, but you can use canned or start them the night before from the dried version. I could have also used my frozen field peas, but they weren't black-eyed, and who wants to tempt fate?Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-8655185856153336202010-09-19T09:36:00.001-07:002010-09-19T09:37:28.633-07:00Shirred Eggs<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/J6MfFjp30jb9qU_OnAN26Q?feat=embedwebsite"><img src="http://lh3.ggpht.com/_IuJ4ZzYbVjI/TJY7Unc6J_I/AAAAAAAAKks/Mm_IiaBhFms/s400/DSCN0869.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Ever since going to a restaurant in Newport that I wish I could remember the name of for breakfast my last day there, I get cravings for shirred eggs.<br /><br />I used the recipe from <a href="http://sassandveracity.typepad.com/sass_veracity/2007/04/absolutely_sinf.html">Sass & Veracity</a>, and it was delicious although next time I think I'd use my broiler on low instead of high. <br /><br />We ate these with (on, really) toast and tea!Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-22163205318175590472010-08-29T20:20:00.000-07:002010-08-29T20:24:08.307-07:00Dal<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/uZsVuqeGziF-YKJY1Ht2Qg?feat=embedwebsite"><img src="http://lh6.ggpht.com/_IuJ4ZzYbVjI/THsjMnsoGtI/AAAAAAAAKg8/9zer6liv_lw/s400/DSCN0792.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />I came across this amazing recipe on <a href="http://steamykitchen.com/10989-indian-dal-nirvana.html">Steamy Kitchen</a> for <a href="http://steamykitchen.com/10989-indian-dal-nirvana.html">Indian Dal Nirvana</a>. The fat content is sticker shock, but I always make a recipe as written the first time around (unless it has meat in it!).<br /><br />It was delicious, although I may have oversalted, since it seemed to get saltier as it cooled. And spicier, phew. Next time I'm going to try using coconut milk and half the fat, replacing butter with olive oil. I think it might still have some of the creaminess. We'll see!<br /><br />But it is always good to find an Indian recipe that actually tastes as good as what you'd get in a restaurant. The only other one I've been satisfied with was the Aloo Gobi recipe from the special features of Bend It Like Beckham.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-77224788133237298022010-07-25T17:31:00.001-07:002010-07-25T17:40:06.302-07:00Freezing pesto<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/g7_uYfuofdiYcOQuaHEsZw?feat=embedwebsite"><img src="http://lh6.ggpht.com/_IuJ4ZzYbVjI/TEzWWaQcPTI/AAAAAAAAKdY/GpO5JBU-PKU/s400/DSCN0621.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Most gardens end up with a surplus of basil, and I was excited about various ways of preserving it for later. Even after pulling up all of our cinnamon basil (too spicy!), I had enough to make two batches of pesto, even just by pinching off the flowering parts down to where new leaves were forming.<br /><br />Tips I kept reading online:<br />-Leave the parmesan out. Something about how it freezes better without it, and is easy to add back in later.<br />-Freeze in ice cube trays, then once frozen remove and place into freezer bag.<br /><br />For this experiment I made an adaptation of the pesto recipe in <a href="http://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794">The Art of Simple Food</a> by Alice Waters. Pine nuts are expensive, but when I leave nuts out entirely, I feel like the balance is off. Nathaniel is fairly allergic to most nuts but I'm not sure that hazelnuts give him as much trouble (I'll be double checking that later today!). My Mom had sent me a huge bag of them that I keep in my freezer, so the day before I planned to make pesto I peeled and roasted them since that can be a complicated process. <br /><br />The day of, I just made it in batches in my food processor - whirred the garlic with the nuts, added the basil, then added the olive oil until it made a different pasty sucking sound. A little pinch of salt and then right into the ice cube trays! <br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/BKtZoLGHYbwysLJWsajqXg?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/TEzWWluZxTI/AAAAAAAAKdc/ty4OiQ1qr_o/s400/DSCN0622.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Today I took 9 cubes of frozen pesto cubes out and let them defrost a little. Once the pasta cooked I added the cubes to the hot pan and let them finish warming, tossed it with the pasta and parmesan cheese. I will make several more batches this summer for enjoying over the no-garden-basil months, as it seems to work pretty well!Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com2tag:blogger.com,1999:blog-4720406284912226607.post-53951992067458285822010-06-18T16:41:00.000-07:002010-06-18T16:45:54.704-07:00What to do with cabbage!<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/dRRbUaKhYSlscXAeLFvwYA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/TBv9FTQzE6I/AAAAAAAAKXQ/ppS32NtvE3o/s400/DSCN0441.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Sorry for posting two entries right after the other, but I've been doing a lot of new recipes lately because of all the garden produce. You see, I grew a few things that I wasn't sure I actually liked, cabbage topping that list. I just never really know what to DO with it. You can only eat coleslaw so many times, plus I'm not really sure I like it to begin with. <br /><br />The last cookbook I purchased was <a href="http://www.amazon.com/Simply-Season-Expanded-Community-Cookbook/dp/0836194942/ref=sr_1_1?ie=UTF8&s=books&qid=1276904579&sr=8-1">Simply in Season</a>, from the same group that did <a href="http://www.amazon.com/More-Less-Cookbook-World-Community/dp/083619263X/ref=pd_bxgy_b_img_b">More With Less</a> and <a href="http://www.amazon.com/Extending-Table-World-Community-Cookbook/dp/083613561X/ref=pd_bxgy_b_img_c">Extending the Table</a>. The cookbook is divided into four seasons, and the index is well done by recipe name as well as produce involved. The recipes are designed to address certain periods of abundance in the garden, and there was practically a cabbage section! I chose the cabbage au gratin since I had all the ingredients, including a few newly ripe carrots. It was a simple preparation but is a great comfort food, and I would probably make it again. I think it would be great sprinkled with bacon, which we don't eat, but I may try it with soy bacon bits.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com2tag:blogger.com,1999:blog-4720406284912226607.post-42305009772660207912010-06-18T16:30:00.000-07:002010-06-18T16:40:30.899-07:00Crowder Peas - a Southern Treat!<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/GOWgGQdAGgaHI02XwxMpvw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_IuJ4ZzYbVjI/TBv9D9rE2tI/AAAAAAAAKXA/Ymt_U_waxtM/s400/DSCN0404.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Crowder Peas are part of a category of <a href="http://www.localharvest.org/ark-product.jsp?id=213">southern field peas</a> that I actually learned about from a cookbook, <a href="http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/0307453596/ref=sr_1_1?ie=UTF8&s=books&qid=1276903952&sr=8-1">The Lee Bros' Simple Fresh Southern</a>, which has had amazing recipes in it so far. I was curious, and randomly found them to be in season the next time we were at the state farmers market in my town. They were selling them already shelled or in the pod, and I thought it would be more of an experience to shell them first, so I bought them in their <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks#5484254987563045074">most unprocessed form</a>. <br /><br />For the recipe, all I had to do was boil them for 20 minutes or so. It was tempting to just slap some butter and salt on them and eat them as is, because they had so much flavor, and this indescribable richness for such a little pea. But I had this salad recipe that included beets, which I hadn't ever worked with in a fresh state, so I pushed forward. <br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/sS1hcpXkBl_F92W4W44N5w?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/TBv9E97NV8I/AAAAAAAAKXM/xWL-30Ba3N8/s400/DSCN0422.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />The salad was lovely - Nathaniel, who thinks he hates beets, even enjoyed the flavors. I think if I made it again, I would play on the richness of the peas and add some fresh goat cheese. It was even better a few days later after the flavors had really marinated. Now that I know what crowder peas taste like, I'm going to see if they are something we can grow in the garden next year. And now that I know that beets are so easy, they will surely make another appearance in my kitchen.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-5084593292482003162010-06-02T19:26:00.000-07:002010-06-02T19:29:27.686-07:00Radish Feast<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/WktpjJHqtQzQukLg6kPd4w?feat=embedwebsite"><img src="http://lh5.ggpht.com/_IuJ4ZzYbVjI/TAcPukMLEYI/AAAAAAAAKTY/W9wPT1hFmUM/s400/DSCN0309.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Tonight I ran out into the garden between thunderstorms and picked some of our radishes. The green parts had grown almost waist high, but I wasn't going to just throw them away! I made radish butter from The Lee Bros. <a href="http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/0307453596/ref=sr_1_1?ie=UTF8&s=books&qid=1275532071&sr=8-1">Simple Fresh Southern</a> with the actual radishes, then baked eggs into a bed of wilted radish greens that I'd put in a pan with onion and garlic, based on a recipe from <a href="http://www.amazon.com/Olives-Oranges-Recipes-Flavor-Secrets/dp/061867764X/ref=sr_1_1?ie=UTF8&s=books&qid=1275532153&sr=1-1">Olives & Oranges</a>. <br /><br />So simple and so delicious.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-25313980094797774342010-05-19T18:34:00.000-07:002010-05-19T18:35:36.661-07:00Stir-Fried Bok Choy, Pea Pods, and Tofu<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/JZZzD7z_4CZIh7EsR5mIWQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_IuJ4ZzYbVjI/S_NAxJyPWtI/AAAAAAAAKOs/FFPk41CUR0k/s400/DSCN0206.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Well, if nothing else, gardening gives us more greens we have to eat!<br /><br />The bok choy and peas are from the garden, and the tofu is in an attempt to become more of a tofu master. The recipe is from <a href="http://www.amazon.com/This-Cant-Tofu-Something-Would/dp/0767904192">This Can't Be Tofu</a> and just wasn't great, but I'll keep trying. (Please pass any fail-safe tofu recipes my way!)Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-53090534520457408982010-05-18T19:41:00.000-07:002010-05-18T19:50:15.914-07:00Grilled Cheese Sandwich with Red Onion Jam<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/RIVwrV5ZLKcm898X_FeKWw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/S-S-P_8Qc6I/AAAAAAAAKHk/I4CjRYUG3kE/s400/DSCN0149.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />What Would Brian Boitano Make is my newest guilty pleasure cooking show. I've been making a few of his recipes, and this one is good. I hadn't had Tallegio before, so this was a great excuse. I'm undecided about including blue cheese, but it did help with the direct richness of the Tallegio. The red onion jam is full of flavor and might have done it on its own, and the recipe is on the <a href="http://www.foodnetwork.com/recipes/brian-boitano/grilled-cheese-sandwich-with-red-onion-jam-recipe/index.html">Food Network</a> site.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-27209183948338742612010-05-15T13:17:00.000-07:002010-05-15T13:23:01.972-07:00Fugly Favas<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/GPK7-OOFKKN4z0AJrcvmpA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/S-7-mikH9ZI/AAAAAAAAKNo/w3dF0XxGqXY/s400/DSCN0188.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />I have wanted to cook with fresh fava beans for a few years, and finally came across them when they were in season. They are fugly little pod creatures that take a little preparation before you can actually eat them. You don't eat these furry fibrous pods, but open them up and remove the beans inside. <br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/d7DvlDM3GS29XkKkC1yeRQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_IuJ4ZzYbVjI/S-7-nTa6Y5I/AAAAAAAAKNs/nF4VV3qhZOU/s400/DSCN0189.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Still can't eat them. The husks are too hard here, but they look like lima beans. At this point I boiled them for 6 minutes.<br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/mcSyzvu6afT3VShyuYAMWA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/S-7-n1pOcbI/AAAAAAAAKNw/3_ouGufJ1m8/s400/DSCN0191.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />6 minutes was 1-2 minutes too long. Several got mashed as I removed them from their skins, but I was also in the weeds, my garlic was burning, and my pasta was already cooked. Next time I'd completely prepared the fava beans before doing the other steps on my recipe.<br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/o2DW_d9VKbkFN4gIi6a71w?feat=embedwebsite"><img src="http://lh6.ggpht.com/_IuJ4ZzYbVjI/S-7-oWt2gbI/AAAAAAAAKN0/hGIz6HK5v5s/s400/DSCN0192.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />I didn't really have a recipe for this. I had mustard greens growing in the garden that I wanted to use, as well as some basil I needed to thin down. I sauteed some garlic in olive oil and cooked the greens, added the favas, added some lemon juice and the pasta, and tossed with some parmesan and thin ribbons of basil.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-3711715373437288682010-05-07T19:19:00.000-07:002010-05-07T19:24:22.777-07:00Garlic Bok Choy<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/XTXas7WwjG7RdlGeDL9ADw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/S-S-N7BUwYI/AAAAAAAAKHc/JQ4oFriwtKA/s400/DSCN0147.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />I know, I know, it has been a while. I have some posts I need to make! But this year, we have been <a href="http://greenhorngardeners.blogspot.com">gardening a bunch</a> and tonight was the first time we've made a meal from something we grew!<br /><br />I watched a few YouTube videos on how to harvest lettuce and cabbages, because I wanted the things I planted to have as long of a life as they were supposed to, and one of them linked to this recipe. I feel like it was too oily, but my pan may not have been quite high enough. Still, we'll have more bok choy to eat, and the flavor of the leaves was delicious!Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-24012515736585412152009-11-22T11:36:00.000-08:002009-11-22T11:39:32.137-08:00Pan-Fried Pumpkin Gnocchi from Steamy Kitchen<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/8eVwDzDJApe-cio9rj-eLQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/SwmRn2nL9tI/AAAAAAAAJE0/fsVUuVlzIyY/s400/DSCN9405.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />Ever since giving in and setting up all the blogs I follow on Google Reader (best invention ever), I find it easier to catch up with some of my favorite cooking and baking bloggers. But then they post recipes I want to try making. Over at Steamy Kitchen I stumbled across this recipe for <a href="http://steamykitchen.com/6515-pan-fried-pumpkin-gnocchi-browned-butter-sage.html">Pan-Fried Pumpkin Gnocchi with Sage Browned Butter Sauce</a>. I have tried making gnocchi to disastrous ends one time in the past, because I guesstimated at the weight of a butternut squash (bad idea). I also haven't really enjoyed gnocchi we get at the store, but I'm married to a man who adores anything in dumpling form. This looked easy, so I went ahead and tried it. It was simple, tasted delicious, and I'd recommend it. I would recommend really making sure your pan has cooled off before adding that balsamic vinegar though.<br /><br />Since most gnocchi at the store has ridges, I rolled mine along my tomato slicer before frying them.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-24204832055137633322009-11-22T11:34:00.000-08:002009-11-22T11:36:07.192-08:00Kung Pao "Chicken"<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/6Qw81Ukb4MefhCjxwoompA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_IuJ4ZzYbVjI/SwmRoQz14LI/AAAAAAAAJE4/g4yRSua-7Zc/s400/DSCN9089.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br /><br />Another recipe from <a href="http://www.hungry-girl.com/chew/chewdetails.php?isid=1231">Hungry Girl</a> - since I get them in my e-mail I feel inspired to try them more often. Of course, not eating chicken, I made this with Quorn. It was tasty, but I'd probably like it more on the spicier side.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com0tag:blogger.com,1999:blog-4720406284912226607.post-10342373106461504362009-09-06T14:00:00.000-07:002009-09-06T14:01:34.952-07:00Eggs Florentine<table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/aPk2P37xrPwqC3a2dx-Tzg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_IuJ4ZzYbVjI/SqQeCzOxRaI/AAAAAAAAImA/-yqO1AXicrE/s400/DSCN9087.JPG" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/jenny.colvin/JennyAlsoCooks?feat=embedwebsite">Jenny Also Cooks</a></td></tr></table><br />More from Mastering the Art of French Cooking, after I finally saw Julie & Julia! I poached eggs Julia's way, and made her blender hollandaise sauce. I'm not sure I've ever had hollandaise sauce, but wow, everything was really rich. I topped sauteed spinach with the egg and sauce, which I believe makes it Eggs Florentine.Anonymoushttp://www.blogger.com/profile/00633712081197318104noreply@blogger.com1