Monthly Archives: October 2009

Braised Short Ribs with Dijon Mustard

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I’m still not sick of using my dutch oven, and decided to braise some meat in them. I chose short ribs, a meat that can hold up more than two hours of cooking. This is a delicious dish for Friday night, but if you’re up for it, it’s easy enough to impress some friends with or make it for a special weeknight.

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Homemade Yogurt

Yogurt is SO expensive at the grocery store, especially the individual-sized ones, and I like to eat it every day. Many brands are also full of high fructose corn syrup. Yuck. I decided to try and make my own, and have been doing it for a while. There are a lot of different ways to do it, including using a yogurt maker – I don’t have one of those, and really don’t have room in the kitchen for it. Some people use the oven and set it to 120 degrees, but my oven doesn’t go that low. I use a cooler, and it works like magic.

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Fig-Strawberry Jam

If you’ve been following us since the beginning (or if you’ve checked out the archive), you know that our first recipe ever posted was raspberry jam. We couldn’t believe how easy it was to make, how delicious it was, or how quickly our friends and family gobbled it up; we had to make more jam!

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Amish White Bread

I decided that instead of buying bread made with high fructose corn syrup I would make my own. How hard could that be? It happened to be very easy, until it came time to shape the loaves; the first time I made them they looked a little funny, but the bread tasted great! It was such a simple recipe, and made two loaves. I made sandwiches with one for an entire week and froze the other.

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Mehshi B’Laban, or Stuffed Squash, Dairy Style

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I bought some giant zucchinis at the farmer’s market last week and wanted to make something special with them. This recipe gets its delicious flavor from butter, and is traditionally made with long grain white rice. I made a healthier version with less butter and brown rice. It had a delicious, nutty flavor.  The recipe calls for slender zucchini, which probably would have been better than the fat ones I found. Make sure you scoop them out very well so the zucchini cook through. Continue reading

Roasted Vegetables and Roasted Vegetable Soup

Two recipes in one! Making my life a bit easier…

I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.

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A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.

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Spaghetti Squash

It’s fall, which means my supermarket is filled with cheap varieties of squash. Spaghetti squash is kind of strange. But it’s also healthy, versatile, easy, and tasty.

is it spaghetti or is it squash?

The best way to extract the stringy-insides is to bake it first. I cut it in half, seasoned it with sprinkles of salt, pepper, and olive oil, and popped it in a 350-degree oven for 45 minutes. After letting it cool enough to be able to handle, all I had to do was take a fork and shred the insides (after removing the seeds in the middle, of course).

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Onion, Spinach, and Mozzarella Frittata

This is probably more appropriate as a breakfast/brunch food, but I decided to serve it for dinner. Everyone likes to eat breakfast for dinner!

This is where I would usually put a photo of the completed product if I hadn’t either forgotten to take one or virtually misplaced it. Please use your imagination.

It’s kind of an omelet, but made in the oven instead of over the stove. And the ingredients are mixed in, as opposed to folded in.

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Roasted Potatoes and Garlic

There are so many ways to eat a potato. Here is just one of them. It’s boring, we know, but it’s also easy and oh-so flavorful!

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70 Percent More Edge Blondies

Okay, I admit, the 70 percent more edge part is just based on the pan you use to bake it in, and most people don’t have Baker’s Edge pans. But I do, so that’s what I use to bake mine in. Even if you don’t you should make these blondies in a regular pan. They’re easy, they’re rich and delicious, and they are easily adaptable.

What is a blondie, you ask? A lot of people ask me that question, and the way I like to describe blondies is that they’re chocolate-chip cookies in brownie form.

YUM

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