Saturday, November 12, 2011
2 Ingredient Recipe: Roasted Broccoli
Ingredients: broccoli, oil.
Cut broccoli small, toss with a high-heat oil (like canola, safflower, etc.), roast at 450 until tips start to darken and crisp. Toss once during cooking.
I am in love with this. It's exquisite. I have no idea why plain broccoli tastes SO GOOD. I used to make this with salt and pepper and have found that it's way better without them. I also used to do it with olive oil but it always smoked. I have finally perfected my technique and am super jazzed.
Labels:
broccoli,
cooking,
recipes,
vegetables
Wednesday, October 12, 2011
Fried Apples
Tuesday, July 26, 2011
Salad Days
Two discoveries:
1. Fresh, local, prewashed greens (because when it comes to salad I am lazy) from some farm in the Dalles. $5 at New Seasons for a big old bag that lasts me all week. Summer is the only time I like salad so I'm eating it every day. "Salad" in this case equals greens, a few baby carrots and blue cheese dressing.
2. Paintbrush, a free Mac application that simulates my favorite ever program, Mac Paint, or rather, the Text Edit equivalent of Mac Paint. When I used to make zines in high school pretty much all of the illustrations that weren't done in ballpoint pen were done in Mac Paint on my family's Mac Plus. Creative Suite has always been kinda confusing for me to figure out, so this is right about my speed. Fun times!
1. Fresh, local, prewashed greens (because when it comes to salad I am lazy) from some farm in the Dalles. $5 at New Seasons for a big old bag that lasts me all week. Summer is the only time I like salad so I'm eating it every day. "Salad" in this case equals greens, a few baby carrots and blue cheese dressing.
2. Paintbrush, a free Mac application that simulates my favorite ever program, Mac Paint, or rather, the Text Edit equivalent of Mac Paint. When I used to make zines in high school pretty much all of the illustrations that weren't done in ballpoint pen were done in Mac Paint on my family's Mac Plus. Creative Suite has always been kinda confusing for me to figure out, so this is right about my speed. Fun times!
Greens w/ baby carrots |
Tuesday, July 19, 2011
Chicken Stew!
Betty Crocker, patron saint of crockpots |
I'm always intimidated by anything that involves thickening sauce, but it was surprisingly easy. For this recipe you make a paste with flour and cream, then mix it with the liquid from the stew, and it cooks and thickens up and then you pour it oozingly all over the meat and veggies. I can't wait to take this to work with me tomorrow for lunch! Wooo!
Sunday, July 17, 2011
Root
Root is an artisanal root beer flavored spirit. It is American. It has good ingredients. It's not too sweet; boys and girls like it. It has an interesting backstory involving an eccentric ad man and Amish heritage, but even without that, it makes people want to talk. So it's good to serve after dinner. I like it on its own and will probably put it in toddies when the weather turns cool.
Labels:
spirits
Thursday, March 17, 2011
Oxley Gin
Wednesday, March 16, 2011
Spaghetti
Spaghetti with Meat Sauce
1 onion
2 carrots
1 jar spaghetti sauce
1/2 to 1 lb bulk sausage or ground beef
parmesan or other cheese
spaghetti or other noodles
1. Chop onion and carrots.
2. Sautee veggies and meat (either in the same pan or two pans). Meanwhile, boil water and cook noodles.
3. Add sauce to veggies and meat and cook until hot.
4. Top noodles with sauce and cheese.
This makes a lot of sauce. You can freeze some of it.
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