Ginger Lime Cookies

February 25, 2011 § Leave a comment

J:  I made these cookies for Erik for Valentine’s Day, modifying a recipe I found for lemon ginger cookies because I thought using lime would be more exciting.  Now, my expectation was that I’d like these but wouldn’t go crazy over them for a few reasons: I am a chocolate fiend and these have no chocolate in them; I am not a huge fan of crystallized ginger; and I can only handle so much citrus at once.  I was so wrong.  I bit into one and realized that in an instant these had gone from the ultimate underdogs to my second-favorite no-chocolate-involved cookies of all time (first place going to these, of course).  These cookies are just sweet enough, smooth and buttery, melt-in-your-mouth, with lovely notes of lime underscoring it all — and the little nuggets of ginger shine through beautifully, almost like panning for gold in each bite.

buttery, citrusy, gingery

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Orange Dal

February 22, 2011 § Leave a comment

E: This is an easy Indian dal that I got from GF-Zing!, a blog for gluten-free eating that is run by the the mother of one of our friends. It takes about 45 minutes or so to make, but really just requires the occasional stir during that time. It is lovely, warm, and spicy, and the orange/cinnamon taste is unique in my experience. The original recipe is baked in an oven-safe pot or dish, but we did ours on the stove top like we usually do for dal.

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Grilled Pineapple Swordfish + Smoked Paprika Mushroom Sauté

February 17, 2011 § Leave a comment

E: Hi everyone! If you read through this post, you will discover the delicious results of another experiment in things-I-don’t-make-often. I hope you try it, because I thought it was fantastic and so did everyone else who tasted it.

this really isn't hard, but it looks awesome

Pineapple is one of those things I almost never use. For the longest time I’ve really disliked it, but Iron Chef inspired me to try something just a little bit daring with it. (Spoiler alert:  there will be another recipe that uses pineapple going up on the blog in the coming week or two . . . so if you love this sweet, spiny fruit, stick around!) This whole thing was a bit accidental, because I was going to do something with mangoes. But there weren’t any that were ripe enough to eat when I needed them, so I went with a pineapple instead. So I did a grilled pineapple swordfish with pineapple-ginger purée, and a smoked paprika, mushroom, and onion sauté with brown rice for a side.

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Ricotta and Spinach Meat(less)balls

February 15, 2011 § 2 Comments

J: We here at Nombudsman have a thing for meatballs.  They are self-contained spheres of deliciousness, and homemade ones (is there any other way to go?) can have so much awesome flavor packed into them that you could almost eat them as a stand-alone meal.

… but, when you have an excuse to make pasta, you may as well, right?  I mean, boiling water isn’t that hard, I’m sure you can spare a pot to set on a back burner and let the pasta take care of itself.  It provides a nice little bedding for the meatballs to nestle into, and mellows out the sauce just enough that it’s still awesomely distinctive but not punch-in-the-face strong.

These meatballs were pretty great, in the context of the pasta and sauce.  And they have no meat in them!  They are entirely vegetarian (though I’m going to refer to them as meatballs for the purposes of simplicity here).  If/when we make these again, though, we decided we’d probably do a couple things differently, because on their own we thought that they could have been a little more flavorful.  So, I’ve noted our suggestions and modifications in the ingredients list, and if you decide to try them, let us know how you thought the meatballs came out with the changes!

Okay, we’ll get started with the meatballs and then move on to the pasta sauce.

pretty AND tasty!

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Indian Chicken Curry

February 13, 2011 § 1 Comment

E: So everyone, Indian curry is fantastic. I make no claims that this is the most genuinely Indian recipe–I’m fairly certain it isn’t–but it is still delicious. I’ve made it twice, and both times it all disappeared quite quickly.

Yes, you want to make this!

A note about chutneys:  this is one of the few recipes I/we make these days that uses something from a bottle. Take your pick of mango chutney. I’ve used both Major Grey’s and plain, and I thought Major Grey’s was better suited to the recipe. It added a nice bite that was absent with the plain. As soon as we get the chance, Joanna and I will try to re-make this using fresh ingredients instead of the bottled chutney and let you guys know how it goes. For the moment, if you care, check the ingredients list on the bottle to make sure there’s nothing too strange in there.

The original recipe comes, yet again, from Macheesmo. We are perennially indebted to that blog for its excellent food ideas. The original recipe calls for chickpea-flour pancakes, but I’ve served the dish with rice both times and it worked out just fine.

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Peanut Butter Oatmeal Chocolate Chip Cookie Bars

February 11, 2011 § Leave a comment

J: Yes, that is a long title.  Anything shorter wouldn’t capture the full awesomeness of these cookie bars.  These were born out of the idea of making some combination of cookies and brownies; we eventually decided on trying to combine two recipes, but ended up really just using one and making a few minor changes.  They turned out closer to cookie bars than to the delightful cookie-brownie marriage we’d initially envisioned, but they were ridiculously addictive nonetheless.  And SO EASY!

post-baking, pre-slicing-and-devouring

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French Blended Soup

February 8, 2011 § 1 Comment

E: I’m pleased to say that this recipe is finally making its way out into the world. It comes from my mother–her attempt to copy a dish she had at a French restaurant years ago–and I’ve had it (and made it) countless times. It was rediscovered in my family around the time I got my wisdom teeth out, and honestly, that first night of not being able to eat anything solid was, I think, the night I fell in love with this recipe. Joanna and I made this over the holidays with the express intention of finally getting it out in the world where it belongs.

looks like a blob, tastes great

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