March 27, 2012 § Leave a comment
J: A couple of weeks ago over my spring “break,” I had a conference to attend out of town, so Erik went home to visit his parents. While I was enjoying sunny Puerto Rico, he got the tail end of winter and was able to cook some new delicious recipes, which he told me all about and promised that we would make together soon. This is the first one we made, and even for 70+ degree weather, it was delightful. Honestly it is sort of what I had been hoping for when we made this a few months ago (but that dish ended up being a bit on the too-spicy end for me), and I have a sneaking suspicion that because it is easy, fast, healthy, and crazy delicious, it will become a staple around here. Seriously, with a recipe this unassuming — potatoes and asparagus! who knew?! — you will be amazed at how flavorful and filling this is, especially with a light sprinkling of cheese.
E: Don’t mind the salmon in the photo. This post is all about the sweet potato concoction on the left.
March 19, 2012 § Leave a comment
J: We’ve posted a couple chilis on the blog in the past, and they are consistently one of our go-to quick meals when we want something healthy, hearty, and easy. This chili is a bit different than ones we’ve made in the past; our standard chili is basically canned beans, canned tomato, cumin, chili powder, maybe some ground meat, and any other veggies we feel like throwing in, but for this one, we realized that we have no idea why we always use canned tomatoes. So, we decided to use fresh tomatoes instead! (Incidentally, we have recently been into beautiful heirloom tomatoes, so if you can get your hands on them, this would be a great way to use some!) We also added some Greek yogurt, because, you know, it’s good in pretty much everything — and acting on the advice of Erik’s cousin (the same who brought us Susan’s Baked Beans!), we added some molasses for a bit of extra flavor.
If you’re looking for a different chili recipe, give this a try! It’s no more complicated than any other chili recipe might be, and it’s tasty and unique in its texture and flavors.
March 13, 2012 § 1 Comment
E: The title here is a bit of a misnomer. The pizza doesn’t actually have roasted red peppers on it, though that would be a good idea. No, instead it is the sauce that contains the peppers. As a topping we used some orange bell peppers though, to make a sort of spiced vegetable mixture with onions, mushrooms, and cumin. And on top (not pictured until the very end) we placed thin slices of avocado (or not-so-thin in Joanna’s case—she’s an avocado fiend).
But aside from this, there’s something else noteworthy about this post. It is the inauguration of one of our Christmas presents. Joanna’s parents kindly bestowed upon us a pizza stone, something we have been yearning for since we started making pizza and first had to use an aluminum baking sheet. We don’t have a pizza peel at the moment, so we haven’t been heating the stone up beforehand and thus our crusts haven’t been changed beyond recognition. But the stone certainly helps in getting a nicely symmetric pizza, and seems to promote even heating as well. If you can find one that isn’t cracked in half (this is apparently a problem with ones ordered from the web, so go to a kitchen store where you can handle the stone first), we do suggest you get one if you are serious about pizza.
March 5, 2012 § 2 Comments
J: A couple years back, Erik introduced me to the versatility of the simple quiche. Of course, I had eaten (and loved!) quiche before, but I suppose it never really occurred to me just how much fun you can have playing with different ingredients and flavors to make a breakfast quiche, dinner quiche, or maybe even dessert quiche if you wanted. (Also, as a side note, quiche is a really fun word. I always want to pronounce it “kweesh” just for the lulz.)
Anyway, while we were home for the holidays this year, for one of our big meals we decided a quiche would be a perfect side-dish. And, to have some semblance of being healthy, we decided to add a ton of vegetables to it. That totally cancels out all the eggs and milk that go into it, right? …right?
We decided to make the crust from scratch using a simple pie dough recipe from Joy of Cooking, mostly because I will take any and every opportunity to play with dough, but if you are not so zealous about that — or simply don’t have time — you can do a simple pat-in-the-pan crust or of course buy a premade crust if you like.