Okay, I admit it, I am not the only one who does the cooking in my house, somebody taught my spouse to do it too (and sometimes better). Thanks be to those people. Happy Holidays, dear readers!
Have you heard about Foodini? It is a 3D printer for food! Click on the photos to read a longer gizmag article on it. Yes, I got excited until I saw the pizza, which made me realize it was just a really fancy play-dough machine. It also doesn’t really cook it, just heats at 100 degrees to keep things melty. Given the sloppiness of the more pedestrian 3D printers I’ve known from engineering friends’ houses, I’m inclined to think that the $1,300 by mid-2014 is not quite optimized for the price-to-quality, and that it could wait a few years. Plus, you can’t use this 3D printer to make another 3D printer (unless you want one of chocolate)! Still, it’s a pretty neat concept to think about. This tree looks crunchy-delicious.
Saw this recipe via the latest blog I’ve been persistently sucked into perusing, Brit + Co. which led me to A Beautiful Mess’ Accordion Potatoes. I only had 3 large yukon potatoes, so scaled it down thus:
3 large yukon gold potatoes, washed and dried.
1/4 cup of butter
1 1/2 tsp olive oil
1 teaspoons minced rosemary
1 1/2 tsp minced garlic
Per instructions in the link above,
-Preheat oven to 375.
-Slice potatoes 3/4 through in accordion style.
-In a microwave safe bowl combine the butter, oil, rosemary and garlic.
-Cook just until melted, about 45 seconds.
Use a kitchen brush to coat each potato, make sure the butter gets between each slice.
Bake at 375°F for 38-40 minutes. The goal is to make sure they are done on the inside and crispy on the edges.
-Then brush with another layer of the butter mixture and serve.
-Served with sides of cream cheese, chopped green onions and shredded cheddar cheese. yum!
Today’s Trial Recipe Rating:
Novelty Rating: 3 of 5 stars
This was really quite tasty with the cream cheese I had left over from cookie-making, and I’d like to try it again for more crisp using smaller potatoes..
Likelihood of Repeat: 45%
…but it was pretty heavy on the carbs, minutely tedious to brush the mix on, and not consumed largely by my dining companion at home. I may only try making it again when he’s out of town, and I’ve pre-burned a lot of calories.
I am super stoked to visit family this holiday season, including my neice and nephew, 6 and 4. I may already be keeping a running list of fun stuff to entertain them with if they ever get out here to visit me. Maybe. So in case you haven’t seen it around the interwebs yet, Easy Adorable Animal Snacks to Make with Kids.
Yeah? Yeah? What do you think, should I do it? Have you done it? Please share.
This is definitely one direction I haven’t thought to stretch my brain much when making food.
Nope, wheat berry salad!
I posted recently about the wonders of rice cookers, and promised to take a gander at the Wheat Berry Salad I stumbled on in my related googling adventures. So here it is, nearly unaltered from Tiny Urban Kitchen’s original post:
Wheat Berry Salad
1 cup soft white wheat berries
2 cups water
dash of salt
1 orange bell pepper
1/3 red onion
2 roma tomatoes
1/4 cup nuts (pine nuts shown here, I think pecans or almonds would work fine too)
1. Toast the wheat berries in a skillet for ~4 minutes on medium high heat. Stir often, for the wheat berries will begin to brown and even start popping. You may want to get a lid or splatter screen just in case.
2. Soak the wheat berries in water for 1 hour, or in my case, overnight in the rice cooker with the timer set for 5:30 PM. If you don’t have a rice cooker, you can bring the wheat berries to a boil in a pot of water on the stove top and then let simmer for about 45 minutes.
3. While you’re waiting for it to finish, finely chop: 1 orange bell pepper, 1/3 red onion, 2 roma tomatoes, and 1 cucumber.
4. Lightly toast nuts.
5. When wheatberries are done cooking, dress the cooked wheatberries with a bit of sesame oil, soy sauce, sugar, and a little black pepper to taste.
6. Finally, mix in vegetables, onion, and nuts into wheatberries, can be served warm straight from the rice cooker, or cold.
When I prepped it, I kept the onions and pine nuts separate, since the raw onions could be a little heart burny, and I added the pine nuts at the last minute so I could keep them crunchy for lunch.
This week’s trial recipe rating:
Novelty Rating: 5 of 5 stars
Wow, these wheatberries have a delightful pop when you bite down on them! All the bright-colored vegetables I added made it a really appealing-looking dish to eat, with just the right crunch from the peppers and cucumbers. It was also super easy to bring for lunch and eat cold, but still feel satisfied. Score one for small portion efforts.
Likelihood of Repeat: 90%
I’m definitely going to make this again, and maybe even branch out to try a different vinaigrette combo with it, or add goat cheese or craisins. Besides the time it took to cook the actual grains, the rest of the prep was super fast since it didn’t require any more cooking.
In case you’ve not heard, you can poach an egg in the microwave! It took me a few tries but I finally got it about right for my particular microwave.
In vintage (a.k.a. janky) microwave:
1. Add 1/2 c water to a small bowl, carefully crack egg in, cover loosely.
2. Heat 50 seconds at power level 8.
You may need to fiddle a few different ways to figure out the right amount of time and power for your microwave, and it’s not exactly the same as an over easy fried egg fresh from the pan since it cooks more evenly, but I found it quite satisfying to be able to have a soft, yolky egg to top whatever leftovers I had, be it rice, squash, ramen, or even salad.
I like making meals my spouse isn’t a big fan of when he’s out of town, which usually means no meat, and more carbs. Today’s recipe is one from Real Simple Magazine shortly after a honeymoon to New Zealand, where for breakfast we had thick-cut bacon, a fried egg and a succulently delicious sautéed tomato half almost every morning we were there. Surprisingly, I found the tomatoes the tastiest feature of the dish, despite my love of bacon, and missed it when we got home (along with the warm friendliness of the kiwis on our travels). So of course, this is a reminder of that nostalgic deliciousness, even though roma tomatoes out of season from the stores here don’t taste nearly as good as in New Zealand on honeymoon. It’s a quick fixup, goes good with your staple grain/false grain of choice, with a side of Mindy Project and silent moping about.
Chickpeas With Chard and Pan-Roasted Tomatoes
Original Real Simple recipe here, version below is minorly altered. Time adjusted to match a gas stovetop, you may need a minute or so longer for an electric range.
Hands-on Time: 20m
Total Time: 50m
* optional: serve with brown rice, spaghetti squash, or quinoa
* 2 tablespoons olive oil
* 4 small roma tomatoes, halved lengthwise
* 1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)
* 1/3 cup golden raisins or dried cranberries
* 2 cloves garlic, thinly sliced
* kosher salt and black pepper
* 1 15-ounce can chickpeas, rinsed
* 2 tablespoons lemon juice
1. Cook your grain/squash/fake grain of choice accordingly.
2. Twenty minutes before the grain is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften 2-3 minutes; turn and cook for 1 minute more. Transfer to a plate.
3. Reduce heat to medium and add the chard, raisins/cranberries, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 minutes.
4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 minutes. Serve over the rice/squash/quinoa.
I don’t ever have golden raisins on hand, and regular raisins don’t look too appetizing in this dish, so the dried cranberries usually in my pantry work fine to add a little sweetness on top of the tomato flavor. I tried this with heirloom tomatoes once too, and I don’t recommend it. Their complex flavor was lost when they turned too mushy in the pan too fast. For this post, I only made a half portion, as I had other methods to try for the rest of that chard.
Today’s Recipe Rating:
Novelty Rating: 2 of 5 stars
Made it before, but I mostly only make it when my “roommate’s” out of town, so it’s still a little rare..
Likelihood of Repeat: 75%
It’s too fast to NOT do!