tag:blogger.com,1999:blog-78337616214271548402024-03-14T03:19:16.618-04:00The Undomesticated Cook CooperationAn indulgent look at what is going on in the kitchens of some very talented young female cooks.Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7833761621427154840.post-79943107101999828152009-01-25T20:30:00.003-05:002009-01-25T21:19:57.746-05:00Florida in Fruit, Nuts, and AnimalsI took time off from my DC two job life to go to Florida and visit my grandfather last week.<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SX0cZYgkPqI/AAAAAAAAApE/CM6mStrBVkw/s1600-h/IMG_3569.JPG"><img id="BLOGGER_PHOTO_ID_5295419959258922658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SX0cZYgkPqI/AAAAAAAAApE/CM6mStrBVkw/s320/IMG_3569.JPG" border="0" /></a> We saw turtles.<br /><br /><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SX0cYumagSI/AAAAAAAAAo8/eCUk8pJ16Tg/s1600-h/IMG_3561.JPG"><img id="BLOGGER_PHOTO_ID_5295419948009160994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SX0cYumagSI/AAAAAAAAAo8/eCUk8pJ16Tg/s320/IMG_3561.JPG" border="0" /></a> There were fresh bananas from the tree in his backyard.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SX0cYdKQD4I/AAAAAAAAAo0/NVKkDpYw6k0/s1600-h/IMG_3558.JPG"><img id="BLOGGER_PHOTO_ID_5295419943327633282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SX0cYdKQD4I/AAAAAAAAAo0/NVKkDpYw6k0/s320/IMG_3558.JPG" border="0" /></a> It's strawberry season in Florida. Who knew?<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SX0cYHxWaYI/AAAAAAAAAos/ukvdyGkybM0/s1600-h/IMG_3556.JPG"><img id="BLOGGER_PHOTO_ID_5295419937586047362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SX0cYHxWaYI/AAAAAAAAAos/ukvdyGkybM0/s320/IMG_3556.JPG" border="0" /></a> Alexis, Rob's dog (who looks a lot like my childhood dog.)</div><div> </div><div>I ate a lot of different types of oranges. And sodium free bread. </div><div> </div><div>I'm getting back into the swing of things, more posts soon (as I am working less now with the economic downturn).</div><div> </div><div>Happy Eating!</div><div> </div><div>-Robin-</div><div> </div><div>PS Who spends $800 on food in a month? Answer in the next post. (Note: it's not me!)<br /><br /><br /><br /></div><div></div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-57983260264573418222009-01-11T10:43:00.003-05:002009-01-11T11:39:40.679-05:00Ladies' Night DinnerOn the rare night I have off from the hotel, my coworkers from the Institute and I like to grab dinner and have a ladies' night. Dinner 10 out of 10 times is at <a href="http://www.eatyourpizza.com/menu.html">Pizza Paradiso</a>.<br /><br /><a href="http://www.eatyourpizza.com/menu.html">Paradiso</a> has two locations: there's one in Georgetown (which Ashley and I have had date night at is larger but in some ways more intimate - meaning more of date place- and has a much larger beer menu) and there's one in Dupont, which is small and has a neighborhood feel and always has a wait.<br /><br />We frequent the Dupont one for convenience sake: its near the red line and its not far from the office. Last night was such an occasion: Megan, Ashley, Brittany (Ashley's sister), and I met for a mid-weekend catch up, complaining about life, and some really good pizza.<br /><br />All my dinner companions got some variation of the Margherita pizza. Ashley and Brittany split a large and got onions on it. Megan got an individual Margherita. And I, per usual, got the individual Bosco (mushrooms, spinach, onions) with soy mozzarella (now, do you see why I like this place?).<br /><br />I should mention that we started with the Bruschetta - which was marinated white beans and halved cherry tomatoes on homemade bread. It was delicious, don't get me wrong, but if you're expecting some sort of tomato/basil combo this isn't the bruschetta for you. Brittany, an avid bean hater (which I no understand), took one look at it and refrained. It WAS really good - just not the traditional Italian-American bruschetta I'm used to.<br /><br />I should mention that the pizza is cooked in a wood-burning stone oven. Yeah. It's that kind of pizza. It's hot and fast and has that traditional-cooking-method smokey taste. It's some of the best quality pizza you can get in DC.<br /><br />So that was last night. Today is a typical overcast mid-January Sunday. I've been taking down holiday decorations (Halloween, Thanksgiving, and Christmas- no joke) from around the apartment in the hopes of cleaning everything up before Amanda gets home next weekend from Idaho.<br /><br />I'll probably be doing some cooking later, so expect a post or two about what I'm eating this week before I leave for Florida.<br /><br />Happy Eating!<br /><br />-Robin-Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-75814115743949018182009-01-04T18:23:00.002-05:002009-01-04T18:31:38.401-05:00Asylum Brunch - Biker Bar and Vegan (!)My coworker Ashley and I got to meet Kevin (also coworker/ vegetarian cook extraordinaire) 's new boyfriend Tim today over brunch.<br /><br />I was late (s-l-o-w metro) but we had brunch around 1:30 pm in Adam's Morgan at Asylum. Asylum is a biker bar/ hipster hang out by night and a brunch place by weekend day. They have a whole vegan menu (in addition to a regular menu, I should mention).<br /><br /><a href="http://www.asylumdc.com/newHome.htm">http://www.asylumdc.com/newHome.htm</a><br /><br />I didn't get any photos but we had mimosas and (vegan) bloody mary's (I think the BMs were better ... but I really like them/ normally can't have them because they're not Robin-friendly).<br /><br />Ashley got the blueberry pancakes (which were vegan and great, not sure they were AS great as Kiva Han, but I'm super duper biased). Kevin got the vegan burrito wrap, which was delicious (I should note I sampled off both their plates ... to the point of being obnoxious). Tim got an eggy-something, which I didn't try but he seemed to like.<br /><br />I ordered the hot wings: great texture, not hot. Spak Brothers in Pittsburgh is still my hold out for best faux wings. I also got the vegan BLT because I've been moaning for one since last week. It was really good. Lots of vegan mayo and a pickle.<br /><br />We had a great time, lots of fun chatter. We really like Tim (and we LOVE Kevin). After brunch we wandered to Sticky Fingers, where I got a peanut butter fudge cupcake and a peppermint brownie (the brownie is in my purse for tomorrow, I'm not that much of a fat kid). We also hung out in the gentrification of Columbia Heights, scoping out the Target.<br /><br />A pretty great Sunday, I highly recommend Asylum. I think I'll be there again ... soon.<br /><br />Happy Eating!<br /><br />-Robin-Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-68935288245769826202009-01-04T11:26:00.004-05:002009-01-04T18:23:15.470-05:00Ethnically Promiscuous DinnerI think I've mentioned before that I LOVE it when people cook for me. This past Saturday night, my friend Andy had my roommate Amanda and me over for dinner at his new apartment. When I called him from the grocery store to ask if he needed us to bring anything, he told me that he was all set: we were going to have an ethnically promiscuous dinner.<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SWDkDEJy7NI/AAAAAAAAAoQ/e8YqyAL8uQE/s1600-h/IMG_3522.JPG"><img id="BLOGGER_PHOTO_ID_5287476703838530770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SWDkDEJy7NI/AAAAAAAAAoQ/e8YqyAL8uQE/s320/IMG_3522.JPG" border="0" /></a><br />The dinner started with some delicious Syrian lentil soup (which I really liked, despite Andy thinking it was too lemon-y.)<br /><br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkCr-NZaI/AAAAAAAAAoI/VMGZQfG82t0/s1600-h/IMG_3523.JPG"><img id="BLOGGER_PHOTO_ID_5287476697347483042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkCr-NZaI/AAAAAAAAAoI/VMGZQfG82t0/s320/IMG_3523.JPG" border="0" /></a> </div><div>The cook! Andy in the kitchen. (Hope the Army guys don't see this picture...)<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SWDkCQAEUwI/AAAAAAAAAoA/B2z-loAvinQ/s1600-h/IMG_3527.JPG"><img id="BLOGGER_PHOTO_ID_5287476689839084290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SWDkCQAEUwI/AAAAAAAAAoA/B2z-loAvinQ/s320/IMG_3527.JPG" border="0" /></a> The main course, a Thai style peanut noodle dish, with yellow and red bell peppers (really really yummy).<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkBiY1_DI/AAAAAAAAAn4/_CGIrtaTXjc/s1600-h/IMG_3530.JPG"><img id="BLOGGER_PHOTO_ID_5287476677594971186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkBiY1_DI/AAAAAAAAAn4/_CGIrtaTXjc/s320/IMG_3530.JPG" border="0" /></a> </div><div>Chocolate cake for dessert! This is apparently one of Andy's standard cake recipes (it's so simple that you mix all the ingredients in the dish you bake it in - no need to dirty a mixing bowl). It also just happens to be vegan, which is really exciting. I had two servings.<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkAmKNS4I/AAAAAAAAAnw/CvB5kCTNkbA/s1600-h/IMG_3535.JPG"><img id="BLOGGER_PHOTO_ID_5287476661427456898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SWDkAmKNS4I/AAAAAAAAAnw/CvB5kCTNkbA/s320/IMG_3535.JPG" border="0" /></a> Me, on my first helping of cake. (And pretty delicious red wine, I might add!) </div><div> </div><div>Here's hoping there's a good friend in your life who cooks you dinner like Andy. Not to mention great conversations about social issues and politics until 1:30 am. : )</div><div> </div><div>Happy Eating!</div><div> </div><div>-Robin-<br /><br /><br /><br /><br /><br /></div><div></div></div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-27196624256714941572009-01-03T11:50:00.006-05:002009-01-03T12:13:16.828-05:00Cuban Liberation Day DinnerIn case you didn't know, New Years Day (January 1) is also Cuban Liberation Day (Castro took over in 1959). So last Thursday evening, I hosted a small, Cuban-themed dinner party for a few (non-Communist) friends.<br /><br />I apologize for the lack of exciting photos, between the <a href="http://undomesticatedcookcooperation.blogspot.com/2009/01/this-one-goes-out-to-one-i-love.html">cake</a> baking and preparing for dinner I didn't think to take a lot of photos. But I will be giving you the recipes here, which if you follow, should have pretty delicious results.<br /><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-XfAcmxAI/AAAAAAAAAno/_rScpWGlJMQ/s1600-h/IMG_3509.JPG"><img id="BLOGGER_PHOTO_ID_5287111046507971586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-XfAcmxAI/AAAAAAAAAno/_rScpWGlJMQ/s320/IMG_3509.JPG" border="0" /></a> The dinner menu involved Stuffed Peppers (both green and yellow, as noted above), black bean cakes, fried plantains, and a rum cake (which, I will admit I did not make- Amalea, our newly engaged (!) neighbor brought it back from her recent travels for us).<br /><br /><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SV-XeaRMGrI/AAAAAAAAAng/TunGJbyF4p8/s1600-h/IMG_3515.JPG"><img id="BLOGGER_PHOTO_ID_5287111036259539634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SV-XeaRMGrI/AAAAAAAAAng/TunGJbyF4p8/s320/IMG_3515.JPG" border="0" /></a> </div><div><strong>Black Bean Cakes</strong></div><div></div><div>1 can black beans</div><div>1 can pinto beans</div><div>1/2 cup grated carrot</div><div>LOTS of spices (cumin, chili, whatever you have, I used a Spanish-style mix)</div><div>1/2 cup chopped onion</div><div>2 garlic cloves, minced</div><div>Olive oil</div><div>1 cup corn meal</div><div>1/2 cup soy milk</div><div>Oil for frying</div><div></div><div></div><div></div><div> </div><div> </div><div>Rinse and drain the beans, place in a bowl and mash until smooth with a potato masher. Add the grated carrot and spices, mix well.</div><div></div><div></div><div></div><div> </div><div> </div><div>Saute the onion and garlic in olive oil. Once the onions are soft and cooked, add to the mix.</div><div></div><div>Cover and refrigerate for an hour.</div><div></div><div></div><div></div><div> </div><div>Once the mix is chilled, form into little cakes about an inch or so around, dip in soy milk then into the corn meal and fry. </div><div></div><div></div><div></div><div> </div><div> </div><div>I want to say the recipe made about 30 or so little cakes. Serve with lots of ketchup (very Cuban).</div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong> </div><div><strong>Stuffed Peppers</strong><br /></div><div> </div><div>Preheat the oven to 350 degrees. Cut the top off the peppers and clean out the white parts/seeds inside.</div><div></div><div></div><div></div><div> </div><div>2 cups of water</div><div>Salt</div><div>1 bay leaf</div><div>LOTS of spices (again, chili, cumin, etc I used this mix that turned out really well)</div><div>1 cup of short grain white rice</div><div>2 links of soy chorizo/spicy faux meat </div><div>2 cloves garlic minced, </div><div>1/2 cup onion, diced</div><div>1 big can of diced tomatoes, juice drained and reserved</div><div></div><div></div><div></div><div> </div><div> </div><div>In a pot, bring the water, salt, bay leaf to a boil. Add the rice and spices and cook for about 15 or so minutes until the water is absorbed. In a separate pan, brown the chorizo with the onions and garlic. Add to the rice mixture along with the can of diced tomatoes. Mix well.</div><div></div><div></div><div></div><div> </div><div> </div><div>Spoon the mixture into the peppers (which you've arranged in a shallow baking dish). Pour the tomato juice reserved from the can of diced tomatoes into the bottom of the pan to keep the peppers moist.</div><div></div><div></div><div></div><div> </div><div> </div><div>Bake for about 45 minutes. </div><div></div><div></div><div></div><div> </div><div>I also fried up some ripe plantains that Andy brought, but nothing exciting enough to jot down a recipe for. We also "stretched a bottle of wine" via a recipe from - Glamour magazine - (don't judge!) It involved dumping the bottle of Yellow Tail Shiraz we had into a pitcher with some club soda, a chopped up Fuji apple and a blood orange, and a bit of sugar. It was delicious and a great way to get drinks for 5 people. </div><div></div><div></div><div></div><div> </div><div> </div><div>I'm sure more delicious things will be cooking soon - I will also be trying out a new biker bar/brunch place (I know, right?) this weekend and I am planning to host a Cookie Party (!!!) at the end of the month/beginning of February. So stay tuned, lots of mmmm is forthcoming - it's 2009! : )</div><div></div><div></div><div></div><div> </div><div>Happy Eating!</div><div></div><div></div><div></div><div> </div><div>-Robin-<br /></div><div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-83969234537726234362009-01-02T12:45:00.007-05:002009-01-03T11:50:06.386-05:00This One Goes Out to the One I LoveA certain very special someone (although he does not know it ... yet) had a birthday this past week. In fact, he had two birthdays - which means that he got two birthday treats. The first were the <a href="http://undomesticatedcookcooperation.blogspot.com/2008/12/nothing-says-holidays-like-flu.html">Snickers brownies</a> I made him on Christmas. The second was a Chocolate Strawberry Cake I made him on New Years Day. I'm not going to lie - I worked really hard on this cake. And it turned out amazing. He said the cake was beautiful (no word yet if it was incredibly delicious, I suspect it was) and that it made his day.<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SV-WKIo9fNI/AAAAAAAAAnY/QvxLdWuOzvQ/s1600-h/IMG_3513.JPG"><img id="BLOGGER_PHOTO_ID_5287109588418395346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SV-WKIo9fNI/AAAAAAAAAnY/QvxLdWuOzvQ/s320/IMG_3513.JPG" border="0" /></a> That's what I was going for.<br /><br /><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-WJyxL7II/AAAAAAAAAnQ/5s1pgOKO8ts/s1600-h/IMG_3512.JPG"><img id="BLOGGER_PHOTO_ID_5287109582547315842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-WJyxL7II/AAAAAAAAAnQ/5s1pgOKO8ts/s320/IMG_3512.JPG" border="0" /></a></div><div> </div><div><strong>Chocolate Strawberry Cake</strong> </div><div> </div><div>The cake recipe is <a href="http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275">here.</a> (It had such rave reviews, I figured it would be a safe call to make.) </div><div><br /> </div><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-WJpngRlI/AAAAAAAAAnI/PWtGcZTGpRE/s1600-h/IMG_3510.JPG"><img id="BLOGGER_PHOTO_ID_5287109580090787410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SV-WJpngRlI/AAAAAAAAAnI/PWtGcZTGpRE/s320/IMG_3510.JPG" border="0" /></a><br /><div><br />I made a 9 x 13 rectangle layer and then a 9 x 9 square layer (the layers were thick, it was a lot of cake batter!).<br /><br />Once the layers had cooled completely, I placed the rectangle layer on a pretty tray, and spread strawberry preserves (holiday gift from my Grandma) over the top of the cake.<br /><br />Then I placed the square layer on top of the strawberry preserves. I decorated the cake with piped whipped cream and strawberries. </div><div> </div><div>So that seems to be how we're starting the New Year off here- making cakes for unrequited loves. I hope your 2009 has begun in a slightly more reciprocal way. : )</div><div> </div><div>Happy New Year everyone - and Happy Eating!</div><div> </div><div>-Robin-<br /></div><span style="FONT-WEIGHT: bold"></span><span style="FONT-WEIGHT: bold"></span></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-56607310236169143842008-12-27T10:40:00.006-05:002008-12-27T11:03:36.580-05:00Cranberry Walnut Pumpkin Spice MuffinsI was feeling much better yesterday evening, thanks to all the cold medicine I've been taking. While I was waiting for Amanda to get home from work I did a brief clean out of the fridge and discovered a bag of fresh cranberries I had bought but not used over the last few weeks.<br /><br />I discarded the berries that had become squishy and rotten, but I had an overwhelming number left. I didn't feel like cranberry sauce/relish and I wasn't sure what else to do with them. I chatted online with Erica (former roommate/current graduate student/baking goddess) who suggested rolling them in confectioners sugar and drying them. Kevin (co-worker/vegetarian cooking master) was stranded in Indianapolis due to the weather and suggested a vegan pumpkin muffin recipe he had used.<br /><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SVZN7olN9gI/AAAAAAAAAnA/Um6eylX3vvE/s1600-h/IMG_3501.JPG"><img id="BLOGGER_PHOTO_ID_5284496899666998786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SVZN7olN9gI/AAAAAAAAAnA/Um6eylX3vvE/s320/IMG_3501.JPG" border="0" /></a> As it turned out I had a leftover can of pumpkin puree in my cabinet, along with some chopped walnuts from Thanksgiving. I figured I could spruce up these muffins a bit and they'd be a nice, relatively healthy (compared to some of the things we've all eaten the last few weeks) treat to share with people post-holiday.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SVZN7OJq33I/AAAAAAAAAm4/9z9gVjowcC8/s1600-h/IMG_3505.JPG"><img id="BLOGGER_PHOTO_ID_5284496892572131186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SVZN7OJq33I/AAAAAAAAAm4/9z9gVjowcC8/s320/IMG_3505.JPG" border="0" /></a> <strong>Cranberry Walnut Pumpkin Spice Muffins</strong></div><div><strong></strong> </div><div>1 3/4 cups flour</div><div>1 1/4 cups sugar</div><div>1 tablespoon baking powder</div><div>1/4 teaspoon salt</div><div>1 teaspoon cinnamon</div><div>1/2 teaspoon nutmeg</div><div>1/2 teaspoon ginger</div><div>1/4 teaspoon cloves</div><div>1 can pureed pumpkin</div><div>1/2 cup soy milk</div><div>1/2 cup vegetable oil</div><div>2 tablespoons maple syrup</div><div>1/4 cup chopped walnuts</div><div>2/3 cup fresh cranberries, halved</div><div> </div><div>This is a sift dry ingredients together in one bowl, mix wet ingredients together in another bowl kind of recipe. Add wet to dry, then mix in the cranberries and walnuts (see photo above). </div><div> </div><div>Fill the muffin cups 2/3 way full (these do puff up, so overfilling them is a bad idea). Amanda had bought these cute blue and yellow silicon muffin wrappers for a dollar (!) at Target and I've been excited to use them. (See below.)</div><div> </div><div>Bake on 350 degrees for 20 minutes (may take less in a gas oven, my electric one seems to take a bit longer to bake everything).<br /><br /></div><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SVZN6ldcrYI/AAAAAAAAAmw/933jk_RkSDA/s1600-h/IMG_3506.JPG"><img id="BLOGGER_PHOTO_ID_5284496881649233282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SVZN6ldcrYI/AAAAAAAAAmw/933jk_RkSDA/s320/IMG_3506.JPG" border="0" /></a><br />They turned out really beautifully, a little moist (I suspect a whole can of pumpkin puree was too much).<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SVZN4nEvSsI/AAAAAAAAAmo/u6tlKMcfdWE/s1600-h/IMG_3508.JPG"><img id="BLOGGER_PHOTO_ID_5284496847722728130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SVZN4nEvSsI/AAAAAAAAAmo/u6tlKMcfdWE/s320/IMG_3508.JPG" border="0" /></a> Here they are "naked". I snacked on them last night (and I've had one so far this morning). I will be passing some along to Ashley today, I think we're going to explore the Botanical Gardens since the weather is decent.</div><div> </div><div>Here's to feeling better! And happy eating!</div><div> </div><div>-Robin-<br /></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-80396073167436275162008-12-26T18:47:00.004-05:002008-12-26T19:05:41.350-05:00Nothing Says the Holidays like the FluI love my roommate Amanda. I do not - however - love her germs. I woke up Wednesday morning excited about my four days off (from both jobs) when I noticed that: I couldn't breathe out of my face.<br /><br />My symptoms increased throughout the course of the day to: sinus headache, sore throat, upset stomach, coughing, sneezing, running nose, and terrible body aches - aka the classic flu. From Amanda to me, with love, right before we went to my dear sweet grandmother's for Christmas eve.<br /><br />I went down to my grandmother's (with my brother and Amanda) and we were loaded up with food and goodies. Including a new onion chopper (!) and a salad spinner. And Target gift cards - the greatest gift anyone can give me.<br /><br />So I came home and have spent most the last 48 hours in bed, feeling like death, ingesting large amounts of cold medicine, watching 30 Rock on Netflix, and not wanting to eat.<br /><br />That's the worst part of this - I'm not hungry! Oatmeal has been my friend, along with some fruit that I've forced down chased by warm tea.<br /><br />I'm feeling better now, so I'm trying to eat. Luckily I made a Broccoli Chickpea Casserole earlier this week (recipe/photo below) so all I have to do is reheat for some hearty and healthy goodness.<br /><br />Needless to say, this black plague forced my idea of two grand birthday cakes for the guy I am not-so-secretly in adoration of to a screeching halt. So I improvised. I had a box of brownie mix and a bunch of Snickers fun size bars (which were originally intended for his cake). So he got Snickers brownies for his first birthday treat this week.<br /><br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SVVtrN91_vI/AAAAAAAAAmg/ZAqvE9S-CmY/s1600-h/IMG_3496.JPG"><img id="BLOGGER_PHOTO_ID_5284250327039999730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SVVtrN91_vI/AAAAAAAAAmg/ZAqvE9S-CmY/s320/IMG_3496.JPG" border="0" /></a> I cut the fun sized Snickers up into 6 pieces each and sprinkled them on top of the brownie mix once it was already in the pan.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SVVtqgnX-GI/AAAAAAAAAmY/cYssKc_2IkI/s1600-h/IMG_3498.JPG"><img id="BLOGGER_PHOTO_ID_5284250314866161762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SVVtqgnX-GI/AAAAAAAAAmY/cYssKc_2IkI/s320/IMG_3498.JPG" border="0" /></a> Pre-baking shot. Post-baking was delicious (apparently) but not terribly visually-appealing as the Snickers sort of melted into pools across the brownies in a strange, but tasty way.</div><div> </div><div>Here is my saving grace of the week (my foresight is superb apparently):</div><div> </div><div><strong>Broccoli Chickpea Casserole</strong></div><div> </div><div>3 cans of chick peas, rinsed/drained</div><div>1/2 large onion, sliced</div><div>2 large carrots, grated </div><div>1 head of broccoli, cut into small florets</div><div>1/2 cup of bread crumbs</div><div>3 tbls olive oil</div><div>1 cup vegetable broth</div><div>1 teaspoon salt</div><div> </div><div>Preheat your oven to 350 degrees </div><div> </div><div>Mash the chickpeas in a large bowl using a potato masher. Add the onion, carrots, and broccoli and mix well. Then add the bread crumbs and olive oil. Add the vegetable stock and salt. Mix everything together (by hand seems to work the best).</div><div> </div><div>Transfer the mixture into a glass baking dish and press it down firmly. </div><div> </div><div>Cover the mixture with foil and bake for 45 minutes. Then uncover and bake an additional 15 minutes.<br /></div><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SVVtqAgYm_I/AAAAAAAAAmQ/L_6S68zwJBI/s1600-h/IMG_3500.JPG"><img id="BLOGGER_PHOTO_ID_5284250306246908914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SVVtqAgYm_I/AAAAAAAAAmQ/L_6S68zwJBI/s320/IMG_3500.JPG" border="0" /></a> Still delicious, even after a few days in the fridge. </div><div> </div><div>Here's hoping everyone had a healthy holiday and that the worst of this flu is behind us!</div><div> </div><div>Happy Eating!</div><div> </div><div>-Robin-<br /></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-7872429542223294342008-12-20T15:39:00.010-05:002008-12-26T10:38:14.688-05:00Issa Was HereHappy Holidays from the ladies at the UCC! Biz should make an appearance soon while she's home (in Pittsburgh) to spend Christmas with her family before heading back to Dublin, so get ready! I've been busy getting gifts, mailing everything, and baking cookies for Hanukkah/ Christmas/ the New Year.<br /><br />Here is what Amanda and I got Nathan (Amanda's little brother/ one of my favorite cooks):<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SVT38EFM-9I/AAAAAAAAAlw/6DV2CybfWws/s1600-h/IMG_3493.JPG"><img id="BLOGGER_PHOTO_ID_5284120874072210386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SVT38EFM-9I/AAAAAAAAAlw/6DV2CybfWws/s320/IMG_3493.JPG" border="0" /></a> Can you be jealous of a gift you got someone else? I am. I want the Flavor Bible too.<br /><br /><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SVT37mbvBTI/AAAAAAAAAlo/YdAy5AhkICU/s1600-h/IMG_3490.JPG"><img id="BLOGGER_PHOTO_ID_5284120866113652018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SVT37mbvBTI/AAAAAAAAAlo/YdAy5AhkICU/s320/IMG_3490.JPG" border="0" /></a> This is what our dining room looks like right now ... kinda scary ...<br /><br /><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SVT37NVomGI/AAAAAAAAAlg/y5RfNXqUWsE/s1600-h/IMG_3489.JPG"><img id="BLOGGER_PHOTO_ID_5284120859377178722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SVT37NVomGI/AAAAAAAAAlg/y5RfNXqUWsE/s320/IMG_3489.JPG" border="0" /></a> Our neighbor Amalea (Otto's mom!) gave us a poinsettia, which we are using to decorate our liquor shelf.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SVT36cwxXBI/AAAAAAAAAlY/3s51qmeC6Z0/s1600-h/IMG_3487.JPG"><img id="BLOGGER_PHOTO_ID_5284120846337661970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SVT36cwxXBI/AAAAAAAAAlY/3s51qmeC6Z0/s320/IMG_3487.JPG" border="0" /></a> Amanda's mom Julie (Xango seller/ food sampler extraordinaire) mailed us a Christmas tree from Boise, Idaho along with decorations for our apartment since Amanda won't be home until January to celebrate with her family. </div><div> </div><div>So I've been baking. And not baking. The "cookie" recipe that follows are no-bake cookies. Consider them a Coastal version of the Mid-western "no bakes" Kevin and my other middle American friends have been teaching my urban Eastern self about recently. These have been a holiday favorite of mine for a few years. They're incredibly simple to make, they go in the freezer, and everyone loves them. </div><div> </div><div><strong>Chocolate Cranberry Crisps</strong> </div><div> </div><div>1 1/2 cups of rice krisipies cereal<br />12 ounces of semi-sweet chocolate chips<br />1/2 cup dried cranberries<br />1/3 cup chopped almonds<br />1 teaspoon vanilla extract </div><div> </div><div>In a large mixing bowl, mix together the rice cereal, cranberries, almonds, and vanilla extract. In a microwave safe bowl, melt the chocolate chips and stir until smooth. Pour the melted chocolate into the mixing bowl and quickly mix so that the chocolate coats the cereal mixture. On a baking sheet, place a sheet of wax paper. Using two spoons, spoon out the mixture and plop it onto the wax paper. Once the wax paper is full of little gooey blobs of chocolate, put the baking sheet into the freezer for 10 minutes or so that the cookies can set. Once the cookies are set you can pull them off the wax paper pretty easily. I wrapped a batch up for Andy's parents (who I adore!). </div><div> </div><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SVT352Hqn7I/AAAAAAAAAlQ/ctScEZU00QY/s1600-h/IMG_3485.JPG"><img id="BLOGGER_PHOTO_ID_5284120835964706738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SVT352Hqn7I/AAAAAAAAAlQ/ctScEZU00QY/s320/IMG_3485.JPG" border="0" /></a><br />I'm sure there will be many more holiday posts coming up. I will probably do a little something festive for Hannukah this week and I will be dividing my Christmas between my grandmother's and Ashley's. I am also gearing up to make two birthday cakes (!) for one very special person and for a low-key New Years that will involve helping Ashley recover from surgery.<br /><br />For everyone reading this - Have a very Happy Hannukah, a very Merry Christmas, and a Safe and Healthy New Year!<br /><br />Love & Happy Eating!<br /><br />-Robin-<br /></div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-21460638853240580922008-12-06T16:33:00.000-05:002008-12-06T17:39:36.987-05:00The Last 3 QuinceYou're sick of me talking about quince, aren't you? Well, as of now, I'm out of quince. : (<br /><br />My last three quince were used today to make a peach quince pie for Colin, who, like everyone else I know - has never had a quince.<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/STr08uWU3OI/AAAAAAAAAkA/WZiEol49Tko/s1600-h/IMG_3427.JPG"><img id="BLOGGER_PHOTO_ID_5276799237488958690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/STr08uWU3OI/AAAAAAAAAkA/WZiEol49Tko/s400/IMG_3427.JPG" border="0" /></a> Andy, when he was visiting in September (before he moved here in November!) brought me peaches that were home-jarred. I've been saving the jar for something special and today seemed like the perfect opportunity with Colin here to make him a treat. So I made him a peach quince pie. This is a variation on the <a href="http://undomesticatedcookcooperation.blogspot.com/2008/11/its-not-me-its-quince.html">quince blackberry pie </a>I made for Andy and his father Tim a month or so ago. I used the other frozen pie crust had saved from that adventure.<br /><br /><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/STr08W1lcbI/AAAAAAAAAj4/gOCTaFZaIoU/s1600-h/IMG_3433.JPG"><img id="BLOGGER_PHOTO_ID_5276799231177617842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/STr08W1lcbI/AAAAAAAAAj4/gOCTaFZaIoU/s400/IMG_3433.JPG" border="0" /></a> I also took a recipe that I LOVE from a copy of <em>Cook's Illustrated</em> that I pour over at Andy's today before lunch. The recipe is for a better crumbly topping and oh, let me tell you - it is loads better than the toppings I've been making.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STr077L1cTI/AAAAAAAAAjw/MIWwy2HHPQg/s1600-h/IMG_3435.JPG"><img id="BLOGGER_PHOTO_ID_5276799223754748210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STr077L1cTI/AAAAAAAAAjw/MIWwy2HHPQg/s400/IMG_3435.JPG" border="0" /></a> </div><div><strong>Peach Quince Pie</strong> </div><div> </div><div>1 jar of wonderfully sweet summer peaches, canned by a good friend from the country</div><div>3 quince, peeled, cored, and chopped into flat pieces</div><div>1 pre-made pie crust</div><div>3/4 cup chopped walnuts (although other nuts- like almonds would work well)</div><div>1/2 cup flour</div><div>1/4 cup packed light brown sugar</div><div>4 tablespoons white sugar</div><div>1 teaspoon cinnamon</div><div>1 teaspoon nutmeg</div><div>1 teaspoon cloves</div><div>Pinch of table salt</div><div>5 tablespoons margarine, melted and cooled</div><div>1 teaspoon corn starch</div><div>2 teaspoons lemon juice<br /></div><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/STr07U2lFwI/AAAAAAAAAjo/hgrlVYKa2yg/s1600-h/IMG_3437.JPG"><img id="BLOGGER_PHOTO_ID_5276799213465048834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/STr07U2lFwI/AAAAAAAAAjo/hgrlVYKa2yg/s400/IMG_3437.JPG" border="0" /></a><br /><strong>To Do:</strong><br /><br />Poke holes in the pie crust and bake for about 10 minutes so it gets brown.</div><div> </div><div>Arrange the peaches across the bottom of the pie crust in a pretty design.</div><div> </div><div>In a pot, poach the quince (I put in a little honey and vanilla extract) and cook them until they get soft. Drain them. [I clearly didn't drain them enough, because the inside of my pie was a warmy, gooey mess. Which, frankly, I'm okay with, but some people like their food to stay together a bit more.]</div><div> </div><div>In a bowl, combine the nuts, flour, spices, brown sugar, and 2 tablespoons (half) the white sugar. Pour the cooled melted margarine over the mixture and mix (hands work best) so it makes a wet sand texture. </div><div> </div><div>In another bowl, mix the other 2 tablespoons of white sugar, the corn starch, lemon juice, and punch of salt. Toss the quince in this mixture before pouring them over the peaches.</div><div> </div><div>Crumble the topping over the quince and bake at 400 degrees for 20 minutes or so. Basically, bake the pie until the top is crunchy and everything is hot. Your kitchen is going to smell amazing. <br /></div><div><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STr07LCdcgI/AAAAAAAAAjg/YavdBQcJyFw/s1600-h/IMG_3438.JPG"><img id="BLOGGER_PHOTO_ID_5276799210830524930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STr07LCdcgI/AAAAAAAAAjg/YavdBQcJyFw/s400/IMG_3438.JPG" border="0" /></a> </div><div>Colin really enjoyed the pie. Andy got a text message about it and he's coming over later (before we all venture off to Ashley's housewarming party). The pie didn't stay together very well, and I could take or leave the crust (mostly leave). This would make a great cobbler and is an excellent idea for apples, pears, etc. </div><div> </div><div>Now I just need to figure out what to do with the box of oranges that arrived fresh from a Florida grove from my grandparents yesterday...</div><div> </div><div>Happy Eating!</div><div> </div><div>-Robin-<br /></div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-13702500926748365362008-12-06T16:30:00.001-05:002008-12-06T17:20:05.576-05:00Vegan Portuguese Kale StewMy good friend Colin is making a 10 day visit to the East Coast. In his honor, I had our mutual friends over for dinner on Thursday. Andy brought the bread, Caitlin and Ashley brought the wine and apple crisp for dessert. I was in charge of "dinner". Soup/stew is generally a good call with a large crowd (there were 6 of us for dinner).<br /><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/STr0SCu7C7I/AAAAAAAAAjY/4Sx7AjrA5IM/s1600-h/IMG_3418.JPG"><img id="BLOGGER_PHOTO_ID_5276798504226458546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/STr0SCu7C7I/AAAAAAAAAjY/4Sx7AjrA5IM/s400/IMG_3418.JPG" border="0" /></a> I was leaning towards making my traditional winter vegetable soup, but I realized I had made it for the break-fast on Yom Kippur, so I wanted to branch out and make a new hearty stew for everyone to try.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STr0R3I5UBI/AAAAAAAAAjQ/OcJCFnpWgaY/s1600-h/IMG_3421.JPG"><img id="BLOGGER_PHOTO_ID_5276798501114171410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STr0R3I5UBI/AAAAAAAAAjQ/OcJCFnpWgaY/s400/IMG_3421.JPG" border="0" /></a> I had some vegetarian chorizo in the fridge, which I used at the inspiration for this stew. I picked up the kale and turnip at the organic market by my house, but the rest was found bits from my kitchen.<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0RufH9eI/AAAAAAAAAjI/PmgmBg6lEss/s1600-h/IMG_3423.JPG"><img id="BLOGGER_PHOTO_ID_5276798498791486946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0RufH9eI/AAAAAAAAAjI/PmgmBg6lEss/s400/IMG_3423.JPG" border="0" /></a><br /><strong>Vegan Portuguese Kale Stew</strong></div><strong></strong></div><strong></strong><br /><p>2 tablespoons olive oil</p><p>1 tablespoon chopped garlic</p><p>1/2 cup diced onion</p><p>1 large diced turnip</p><p>3 large diced carrots</p><p>1 bunch kale, stemmed and chopped</p><p>4 soy chorizo sausages, chopped</p><p>3 bay leaves</p><p>3 tablespoons parsley</p><p>2 tablespoons thyme</p><p>6 cups vegetable stock</p><p>1 can kidney beans, rinsed and drained</p><p>3 red potatoes, diced</p><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0RdaoMuI/AAAAAAAAAjA/Hqr56dG0I44/s1600-h/IMG_3424.JPG"><img id="BLOGGER_PHOTO_ID_5276798494209225442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0RdaoMuI/AAAAAAAAAjA/Hqr56dG0I44/s400/IMG_3424.JPG" border="0" /></a><br />Heat the olive oil. Add the garlic, onion, turnip, and carrots. Heat for 5 minutes, then add the chopped chorizo.<br /><br />Add the stock over the vegetables. Then add the spices and potatoes. Cook for about 20 minutes, until the vegetables are tender.<br /><br />Add the beans and the kale, a handful at a time until the bunch is incorporated into the stew.<br /><br />Salt and pepper to taste.<br /><br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0QwLGZBI/AAAAAAAAAi4/0ljo0b9KYhs/s1600-h/IMG_3425.JPG"><img id="BLOGGER_PHOTO_ID_5276798482064499730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STr0QwLGZBI/AAAAAAAAAi4/0ljo0b9KYhs/s400/IMG_3425.JPG" border="0" /></a><br />This stew was amazing. It made 8 good servings, because Andy had seconds (no judgement there! I take it as a compliment!) and I had one leftover for lunch the next day.<br /><br />The colors were amazing and it made me feel good to eat it (as in I knew I was eating really healthy and it tasted great). I will be making this stew part of my recipe book, I think it will be making repeat performances a lot this weekend.<br /><br />I'm sure I'll be cooking more this week for Colin while he's here, so expect more hearty meals!<br /><br />Happy Eating!<br /><br />-Robin-Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-18517687505395130312008-12-06T16:28:00.000-05:002008-12-06T17:06:26.181-05:00Smurf CookiesMy coworker Kerri is leaving the hotel for a sweet State Department job (this a very DC story). Kerri hearts cookies, so for her going away last week I edited my standard chocolate chip cookie recipe especially for her.<br /><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/STrzwgvF1YI/AAAAAAAAAiw/sjlXFHfGZYA/s1600-h/IMG_3412.JPG"><img id="BLOGGER_PHOTO_ID_5276797928164676994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/STrzwgvF1YI/AAAAAAAAAiw/sjlXFHfGZYA/s400/IMG_3412.JPG" border="0" /></a><br /><strong>Blueberry Chocolate Chip Almond Cookies (Smurf Cookies)</strong><br /><br />2 1/4 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup (2 sticks) margarine, softened (I used Earth Balance)<br />3/4 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />Egg replacer for 2 large eggs<br />2 cups semi-sweet chocolate chips<br />1 cup chopped nuts (I used almonds)<br />1 cup wild blueberries (I used Trader Joe's frozen organic)<br /><br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STrzv4UC98I/AAAAAAAAAio/ZCNDMV0oAAw/s1600-h/IMG_3413.JPG"><img id="BLOGGER_PHOTO_ID_5276797917313824706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STrzv4UC98I/AAAAAAAAAio/ZCNDMV0oAAw/s400/IMG_3413.JPG" border="0" /></a><br /><strong>To Do:</strong><br /><br />Mix flour, baking soda and salt in small bowl.<br /><br />Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacer and beat.<br /><br />Gradually mix in flour mixture. Stir in chocolate chips, nuts, and blueberries.<br /><br />Use a large spoon and you can fit about 12 on a cookie sheet (four rows of three).<br /><br />Bake on 375 degrees for about 10 minutes.<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/STrzvpSMo7I/AAAAAAAAAig/Eth9SEWwwu8/s1600-h/IMG_3415.JPG"><img id="BLOGGER_PHOTO_ID_5276797913279538098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/STrzvpSMo7I/AAAAAAAAAig/Eth9SEWwwu8/s400/IMG_3415.JPG" border="0" /></a><br />This recipe makes a lot (around 50?) cookies. They're really soft and would probably hold up better with real eggs and butter, but were delicious vegan. Kerri (and everyone else) loved them. And they were really cute and blue.<br /><br />I'm sure there will be many variations of this to come.<br /><br />Happy Eating!<br /><br />-Robin-Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-48786398230959876392008-11-30T11:00:00.001-05:002008-12-06T16:28:31.295-05:00No Leftovers & Quince PancakesLuckily I was able to give away a significant amount of the leftovers from Thanksgiving as people were leaving Thursday night. While I did pig out on the rest of the mashed potatoes and carrot cake on Friday, my gorging didn't last all weekend.<br /><br />Now that my kitchen ad fridge are back to a manageable level of cleanliness and order, I am going to start cooking for this week. We have a special guest visiting for a weekish from Minnesota, my dear friend Colin. We've dragged him off the Range for some pre-holiday fun. So expect posts involving him over the next few weeks.<br /><br /><br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STLAChKfpYI/AAAAAAAAAiY/r0gID_DriV0/s1600-h/IMG_3403.JPG"><img id="BLOGGER_PHOTO_ID_5274489263098930562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STLAChKfpYI/AAAAAAAAAiY/r0gID_DriV0/s400/IMG_3403.JPG" border="0" /></a><br />I bought 6 quince you might remember a few weeks ago at the farmers market. One of them went into my stuffing for Thanksgiving and the other five served as part of my table centerpiece. This morning two of those wound up in some very thick pancakes.<br /><br />I used my standby pancake recipe, but jazzed it up a bit.<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STLACWWL4FI/AAAAAAAAAiQ/g0PsUmMnNdU/s1600-h/IMG_3404.JPG"><img id="BLOGGER_PHOTO_ID_5274489260195176530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STLACWWL4FI/AAAAAAAAAiQ/g0PsUmMnNdU/s400/IMG_3404.JPG" border="0" /></a><br /><strong>Quince Pancakes<br /></strong><br />2 quince<br />3 cups water<br />1 cinnamon stick<br />1 teaspoon vanilla extract<br />1/2 cup sugar<br /><br />1 1/4 cups flour<br />2 tablespoons sugar<br />2 teaspoons baking powder<br />1 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />2 tablespoons margarine<br />1 cup water*<br /><br />1. Wash and peel the quince. Core them and dice into small bite-sized pieces.<br />2. In a pot, add the cinnamon stick, 1/2 cup of sugar, and the vanilla extract to three cups of water. Dissolve the sugar and add the diced quince.<br />3. Poach the quince until they are tender.<br />4. In a mixing bowl combine the dry pancake ingredients (flour through salt).<br />5. Pull the quince out of the water, but don't drain the water.<br />*I used the water from poaching the quince for the pancake batter. You can use just a regular cup of water or soy/cow milk if you want.<br />6. Add the margarine and incorporate until batter is ready.<br />7. Mix in the quince.<br />8. Fry 'em up in a nice hot pan doused in cooking spray. (Note: I reapplied the cooking spray after each pancake to prevent sticking and that seemed to work).<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STLACF6Yr5I/AAAAAAAAAiI/Oqa5MGnVWlM/s1600-h/IMG_3406.JPG"><img id="BLOGGER_PHOTO_ID_5274489255783608210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STLACF6Yr5I/AAAAAAAAAiI/Oqa5MGnVWlM/s400/IMG_3406.JPG" border="0" /></a><br />This recipe made 5 HUGE pancakes. Of which Amanda and I only ate one each and are saving the rest for lazy breakfast the rest of the week.</div><div><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/STLAB0yCAYI/AAAAAAAAAiA/sshdtOWaZyk/s1600-h/IMG_3407.JPG"><img id="BLOGGER_PHOTO_ID_5274489251185164674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/STLAB0yCAYI/AAAAAAAAAiA/sshdtOWaZyk/s400/IMG_3407.JPG" border="0" /></a><br />I think I'll be making cookies and perhaps hosting a small dinner party later this week, so expect some fun posts soon!<br /><br />In the meantime, happy eating!<br /><br />-Robin-<br /><div> </div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-20895322582164493962008-11-28T12:14:00.000-05:002008-11-30T10:58:32.054-05:00A Turkey for ThanksgivingI hope everyone had a wonderful Thanksgiving! I wound up hostessing dinner for seven and dessert for ten, all co-workers and friends. I got up yesterday morning and baked the stuffing and Turkish-style roasted vegetables first.<br /><br /><strong>The Stuffing</strong><br /><strong></strong><br />I used pre-made bread cubes, a mixture of corn and white bread<br />1 quince, peeled, cored, and chopped<br />1/2 white onion, chopped<br />2/3 cup golden raisins<br />2/3 cup dried cranberries<br />2/3 cup chopped walnuts<br />4 cups vegetable stock<br />1/3 cup margarine (I used Earth Balance)<br />1 tablespoon salt<br />1 tablespoon pepper<br />1 tablespoon rosemary<br />1 tablespoon sage<br /><br />1. Peel, core, and chop the quince. Toss it in a pot of boiling water to soften.<br />2. Meanwhile, in another pot, heat the vegetable stock, melt the margarine into it and add the spices.<br />3. In large pan, combine the bread cubes, onion, raisins, cranberries, and walnuts.<br />4. When the quince pieces are soften, add them to the dry stuffing ingredients in the pan and toss.<br />5. Pour the wet mixture over the stuffing and toss until everything is combined.<br /><br />Cook on 350 degrees for about 45 minutes.<br /><br /><strong>Turkish-style Roasted Vegetables</strong>*<br /><br />2 large parsnips<br />3 large carrots<br />4 large red potatoes<br />5 1/2 head of cauliflower<br />1/3-1/2 cup of olive oil<br />1 tablespoon salt<br />1 tablespoon pepper<br /><br />*The only reason I call these "Turkish-style" is because this is what my Turkish host mother used to make for me.<br /><br />1. Peel the parsnips and carrots, dice.<br />2. Wash the potatoes, but leave the skin on for color. Dice.<br />3. Dice up the cauliflower.<br />4. Put all the winter vegetables into a large baking dish and toss with olive oil, salt, and pepper.<br /><br />Bake at 350 degrees until the vegetables are soft, usually 30-45 minutes.<br /><br />After I made the stuffing and the vegetables, I turned my attention to the turkey.<br /><br />Now, I'm a vegan. And I was raised vegetarian. So this "making a turkey" is a mystery to me. I sought advice from lots of meat-eating people and enlisted the help of my good friend Andy, who came over around 12:30 to help me prepare the turkey.<br /><br />I had gotten the turkey for free from my part-time job. The turkey was 10-12 pounds. I submerged it in warm water in my sink (still in the wrapper) to make sure it was completely thawed. Andy and I cut the wrapper open to reveal the turkey. Andy washed it and removed any pin feathers and miscellaneous organs inside the bird. Andy had me wrap up and refrigerate the gizzard and the kidneys for later gravy making.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STApBfyd5yI/AAAAAAAAAh4/OgfwzV1GcfA/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5273760269340632866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STApBfyd5yI/AAAAAAAAAh4/OgfwzV1GcfA/s400/5.JPG" border="0" /></a> Andy, removing the things inside the turkey</div><div align="center"><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/STApBJMhuOI/AAAAAAAAAhw/7XUHstq4ol8/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5273760263275919586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/STApBJMhuOI/AAAAAAAAAhw/7XUHstq4ol8/s400/4.JPG" border="0" /></a>Andy was greatly amused by the turkey<br /><br /><div align="left">After the turkey was good-to-go, I buttered the baking pan and we salt, peppered, buttered the turkey. It then cooked in a series of 30 minute cooking-and-basting intervals for around four hours. Thankfully, Andy had a meat thermometer (my big fear was that the turkey wouldn't cook all the way and people would get sick!) and we probably over-cooked it slightly just to make sure it was completely done.<br /><br /></div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/STApA8xy5FI/AAAAAAAAAho/w82pHYHc7xM/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5273760259942573138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/STApA8xy5FI/AAAAAAAAAho/w82pHYHc7xM/s400/3.JPG" border="0" /></a>Andy and me salting the turkey<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/STApA6GeNtI/AAAAAAAAAhg/zcRUylJAypU/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5273760259223992018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/STApA6GeNtI/AAAAAAAAAhg/zcRUylJAypU/s400/2.JPG" border="0" /></a> Andy and me, basting the turkey</div><div></div><div align="left">During the turkey cooking process, I also made the standard mashed potatoes, green beans in a sweet soy sauce with walnuts, maple glazed sweet potatoes and acorn squash, and crescent rolls.</div><div align="left"></div><div align="left">The mashed potatoes weren't recipe-worthy and the crescent rolls were made by a dough boy that I just rolled and baked.</div><div align="left"> </div><div align="left"> </div><div align="left"></div><div align="left"><strong>Thanksgiving Green Beans</strong></div><div align="left"></div><div align="left">1 lb fresh green beans</div><div align="left">1/3 cup soy sauce</div><div align="left">1/3 cup chopped walnuts</div><div align="left">1 tablespoon sugar</div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">1. Trim and wash the green beans. I heated mine in a skillet, you could, of course bake them.</div><div align="left">2. Combine the soy sauce and sugar. Toss in the chopped walnuts. </div><div align="left">3. Pour the sauce over the beans and toss til coated.</div><div align="left"></div><div align="left"><strong></strong> </div><div align="left"><strong></strong> </div><div align="left"><strong>Maple Glazed Sweet Potatoes and Acorn Squash</strong></div><div align="left"></div><div align="left">4 small sweet potatoes</div><div align="left">1 small acorn squash</div><div align="left">1/2 cup pure maple syrup</div><div align="left">2 tablespoons brown sugar</div><div align="left">1/4 cup chopped almonds</div><div align="left">1/4 cup margarine </div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">1. Peel and chop the sweet potatoes and squash into bite-sized pieces. Put them in a pot of boiling water and cook until soft.</div><div align="left">2. In a small saucepan, heat the margarine, maple syrup, and brown sugar. Add in the chopped almonds.</div><div align="left">3. Strain the potatoes and squash and pour over the sauce.</div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">All of my guests brought items to share: Angela brought her grandmother's cranberry relish (AMAZING), Kevin made a vegan key lime pie that was to die for as well as my favorite carrot cake, and Andy made a sweet potato pie. </div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">I was able to pawn off a lot of the leftovers on my guests as they were leaving last night. I did however make some mashed potato patties this morning drenched in corn meal and then fried. </div><div align="left"></div><div align="left">Not bad for my first full Thanksgiving with a real turkey. Of course I couldn't have done it without the help of my amazing friends and co-workers. </div><div align="left"> </div><div align="left"><br /> </div><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/STApAnTA5gI/AAAAAAAAAhY/iq2ES0PMed0/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5273760254176323074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/STApAnTA5gI/AAAAAAAAAhY/iq2ES0PMed0/s400/1.JPG" border="0" /></a>This is still the sort of turkey I prefer</div><div></div><div align="left"> </div><div align="left"> </div><div align="left">I hope everyone had a memorable Thanksgiving full of love and fun!</div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">Happy happy eating!</div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">-Robin- </div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-22290425054661529722008-11-22T13:29:00.000-05:002008-11-22T14:27:37.390-05:00It's Not Me, It's the QuinceWhen I talk about quince, people tend to react in a way similar to conversations about unicorns, leprechauns, and or the Easter Bunny. Quince are imaginary fruits, especially to most <a href="http://www.davidlebovitz.com/archives/2008/11/quince_tarte_tatin.html">Americans</a>. None of my friends are quince-o-philes like me, in fact, I'm the only person I know who's ever had a quince. (My first quince experiences was when I lived in Ankara, my host mother made an incredible poached quince dripping in honey.)<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SShT-jWUpbI/AAAAAAAAAhQ/pAv6GLg7iyk/s1600-h/IMG_3393.JPG"><img id="BLOGGER_PHOTO_ID_5271555697943029170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SShT-jWUpbI/AAAAAAAAAhQ/pAv6GLg7iyk/s400/IMG_3393.JPG" border="0" /></a>I religiously read <a href="http://www.chezpim.com/blogs/2008/11/which-way-do-yo.html">certain</a> food blogs and it seemed to me in the last few weeks that <a href="http://chocolateandzucchini.com/archives/2008/11/vanilla_poached_quince.php">everyone</a> is talking about <a href="http://www.davidlebovitz.com/archives/2008/11/rosy_poached_quince.html">quince</a>. I was really starting to get sad, given the lack of quince in the mid-Atlantic region. Imagine my surprise then when at the farmers market two weeks ago there was a crate labeled "QUINCE" overflowing with bumpy, roundish green-yellow kinda fuzzy and sweet smelling goodness. I bought five.<br /><br />And yes, they were expensive. But I'm okay with that. I'll go easy on the lattes to balance out buying a half dozen of them a week until their season is finished and they vanish again.<br /><br />Once I bought the quince, I realized I wasn't entirely sure what I planned to do with them. Luckily, a special occasion presented itself: my good friend Andy and his father were in town looking for an apartment (Andy recently took a government job and is moving here). I wanted to make something special for Andy (and his father, Tim, who I am a <em>huge</em> fan of). After a lovely dinner at <a href="http://undomesticatedcookcooperation.blogspot.com/2008/07/my-thai-choice-in-dc-area.html">Mai Thai</a> - what can I say, everyone I take there loves it - I had Andy and Tim back to my apartment for a quince and blackberry pie.<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SShT-S_dHbI/AAAAAAAAAhI/vR2gxIpkwDc/s1600-h/IMG_3394.JPG"><img id="BLOGGER_PHOTO_ID_5271555693552147890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SShT-S_dHbI/AAAAAAAAAhI/vR2gxIpkwDc/s400/IMG_3394.JPG" border="0" /></a> I bought the pie crust from the My Organic Market in my neighborhood. Because I'm very, very lazy. I used blackberries because, quite honestly, I had a bag of them in my freezer. Again, lazy.<br /><br /><div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SShT-GTkh6I/AAAAAAAAAhA/ZrFlZpk9XO4/s1600-h/IMG_3397.JPG"><img id="BLOGGER_PHOTO_ID_5271555690146858914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SShT-GTkh6I/AAAAAAAAAhA/ZrFlZpk9XO4/s400/IMG_3397.JPG" border="0" /></a> Here's the pie before it was cooked. There isn't an after photo because as soon as it was done, it was eaten. Tim, Andy, Amanda, and I all had pieces. The leftover slices went to my neighbor Amalea and her brother Austin, who had been redoing the tile in her bathroom all week and needed something sweet and homemade. But imagine this photo only browner and you pretty much got the gist of what it looked like cooked.</div><div> </div><div> </div><div></div><div><strong>Quince Blackberry Pie</strong></div><div><strong></strong> </div><div></div><div>1 pre-made pie crust</div><div>5 quince, peeled, cored, and cut into bite-size chunks</div><div>4 cups water</div><div>1 teaspoon vanilla extract</div><div>1 cup sugar</div><div>1 cinnamon stick</div><div>1/2 stick margarine (I used Earth Balance)</div><div>1 cup of oats</div><div>1/2 cup brown sugar</div><div>1 teaspoon ground cinnamon </div><div>1/2 cup frozen blackberries</div><div></div><div> </div><div> </div><div>*I basically just made all those measurements up because I just - <em>made</em> the pie - and didn't measure anything, I'm sorry.</div><div></div><div> </div><div> </div><div>1. Peel, core, and chunk up the quince. Don't cut yourself, they're hard as a rock.</div><div>2. In a big pot, dissolve the sugar, add the cinnamon stick and vanilla. Drop the quince in to poach them. </div><div>3. While this is going on, coat the pie crust in margarine, prick a few fork holes into it, and bake it so its nice and brown. </div><div>4. When the quince are soft and sweet, ladle them out into the warm, golden pie crust. </div><div>5. Strategically place blackberries on top of the quince in some sort of artistic fashion. </div><div>6. Cover with a crumbly topping you've made out of margarine, oats, brown sugar, and ground cinnamon.</div><div>7. Bake at 375 degrees until the top is crunchy, the blackberries have melted slightly into the quince, and the crust is darker but not burned. </div><div>8. Serve it with vanilla ice cream and make your guests extremely happy. </div><div> </div><div></div><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SShT9aw0bCI/AAAAAAAAAg4/RyxzDXx1iCo/s1600-h/IMG_3389.JPG"><img id="BLOGGER_PHOTO_ID_5271555678458375202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SShT9aw0bCI/AAAAAAAAAg4/RyxzDXx1iCo/s400/IMG_3389.JPG" border="0" /></a><br />Otto, taking a nap on our futon while Amalea was doing demo work on her bathroom tile. We seem to like to end posts with cute animals - so there you go!</div><div></div><div> </div><div> </div><div>Happy Eating!</div><div></div><div> </div><div>-Robin-</div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-84501224364130358322008-11-22T13:07:00.000-05:002008-11-28T12:14:33.197-05:00Resurrecting Our AppetitesAs evidence by the photo below of what it looks like outside my dining room window, it has been a while since I've posted. I apologize.<br /><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SShLgOoNqvI/AAAAAAAAAgw/bftxTom33yM/s1600-h/IMG_3382.JPG"><img id="BLOGGER_PHOTO_ID_5271546380891826930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SShLgOoNqvI/AAAAAAAAAgw/bftxTom33yM/s400/IMG_3382.JPG" border="0" /></a><br />Transitioning back to my hometown as a working adult has proved more of an adjustment than I imagined. But that's an excuse and not a very good one at that. Expect more posts here. Very soon. And more frequently than not.<br /><br /><div><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SShLfqSYtXI/AAAAAAAAAgo/4Qr1eI2tLHc/s1600-h/IMG_3303.JPG"><img id="BLOGGER_PHOTO_ID_5271546371136599410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SShLfqSYtXI/AAAAAAAAAgo/4Qr1eI2tLHc/s400/IMG_3303.JPG" border="0" /></a>Working on this blog made me extremely happy when I was doing it. And I could use all the happiness I could get. And yes, those are chicken nuggets. I took this photograph of <em>The Village Pet Store and Charcoal Grill</em>, an art installation in NYC when I was there a few weeks ago for work. It was incredibly brilliant and one of the best things I've seen in a long time.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SShLfKxGZJI/AAAAAAAAAgg/dmL3oRbv3pM/s1600-h/IMG_3301.JPG"><img id="BLOGGER_PHOTO_ID_5271546362675487890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SShLfKxGZJI/AAAAAAAAAgg/dmL3oRbv3pM/s400/IMG_3301.JPG" border="0" /></a> Otto, our next door neighbor's dog, will be making frequent UCC appearances</div><div align="center"></div><div align="center"></div><div>And while Biz is in Dublin I will try to hold down the fort around here (and do a better job than I have been!). I'm sure when Biz gets back and settled we'll be able to hear all about Dublin and Ireland and all the theatre she's been doing (not to mention everything else)! So look forward to her return in the next few months (I know I am!) </div><div><br /></div><div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SShLew1yIRI/AAAAAAAAAgY/_zSKorWKWx4/s1600-h/IMG_3294.JPG"><img id="BLOGGER_PHOTO_ID_5271546355715809554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SShLew1yIRI/AAAAAAAAAgY/_zSKorWKWx4/s400/IMG_3294.JPG" border="0" /></a><br />Other than decorating fruits and vegetables for the various holidays of this season, I have been cooking a lot and the forthcoming posts will reflect the abundance of my local farmer's market, the introduction of Kevin Vegetarian Cook Extraordinaire, and Amanda's new job at Trader Joe's.<br /><br /><div><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SShLedV6sRI/AAAAAAAAAgQ/TSTxXmeCV00/s1600-h/IMG_3297.JPG"><img id="BLOGGER_PHOTO_ID_5271546350481879314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SShLedV6sRI/AAAAAAAAAgQ/TSTxXmeCV00/s400/IMG_3297.JPG" border="0" /></a> </div><div>These jazzed up scones are just a sample of what's to come. They were created from a raspberry scone mix our neighbor Amalea gave us, which I added dried cranberries, almonds, and chocolate chips to. Ashley (roommate from Jordan/recent DC transplant) had to come over and help me eat all of them. </div><div> </div><div> </div><div></div><div></div><div>Clearly my friends and family are excited about the UCC being revived, not just because it makes me so ridiculously happy but because they want to be subjected to the abundance of food stuffs they will be forced to eat in the near future. </div><div> </div><div> </div><div></div><div></div><div>Happy Eating! You'll be seeing me soon! </div><div></div><div></div><div> </div><div> </div><div>-Robin-</div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-26684706854908252232008-07-28T15:05:00.000-04:002008-12-09T05:14:21.496-05:00UCC Reunion in DCBiz came down to DC to spend the weekend with me this past weekend! We had Thai Food at Pho Siam on Mt. Vernon Avenue Friday night. (Note: Pho Siam reeks of floor cleaner- at least its clean? - but the food is delicious.) <span style="COLOR: rgb(204,51,204)"><br /></span><br /><span style="COLOR: rgb(204,51,204)">I have a theory on this: a never-ending cycle of cleanliness. Asian restaurants do a high order of take-out business, so they constantly re-clean an already clean restaurant, creating a pervasive Clorox odor which in turn deters people from having a sit-down meal, making them re-clean an already clean restaurant yet again. Ha. Back to regular weekend news. (Biz)</span><br /><br />Saturday morning we went to the farmers market by my apartment. I bought blueberries, some<br />yellow nectarines, and the most delicious blackberries. They were the kind of blackberries that burst tart sweetness into your mouth when you bite into them. We ate them for breakfast both mornings and I finished them last night while watching <em>Knocked Up</em> on dvd in my empty apartment.<br /><br />Biz bought a green pepper, some fantastic looking apricots, and apples. Post-market we swung by <a href="http://www.cheesetique.com/">Cheesetique</a>. Biz of course, bought lots of cheese (because Biz loves cheese). I believe she bought provolone, some sort of goat's milk cheese, and one with dried mangoes in it. Biz- a little help here for the readers on what kind of cheese you bought?<br /><span style="COLOR: rgb(204,51,204)"></span><br /><span style="COLOR: rgb(204,51,204)">Right, I ended-up buying a little Stilton with mango and ginger and a more aged goat cheese (I forget the name). I'm surprised they sold the cheese in such small pieces (1/5-1/3 lb), most places won't let you buy less than 1/2 lb. I also got a piece of provolone from their $1.99 cheese bits bin. An awesome idea: I'm guessing when the larger blocks or wheels get too small, they sell the pieces. </span><br /><br />We also picked up a walnut raisin boule, which made a delicious breakfast as well. Below is an artistically arranged photo by Biz of some apricots, apples, and blackberries from the farmers market with the boule.<br /><div align="center"><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SI4YzKsbL9I/AAAAAAAAAY4/BBnJ7WSfgzw/s1600-h/IMG_3178.JPG"><img id="BLOGGER_PHOTO_ID_5228143484746805202" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SI4YzKsbL9I/AAAAAAAAAY4/BBnJ7WSfgzw/s320/IMG_3178.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SI4Yz7C0XfI/AAAAAAAAAZA/gDnjzDj4QEE/s1600-h/IMG_3180.JPG"><img id="BLOGGER_PHOTO_ID_5228143497725631986" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SI4Yz7C0XfI/AAAAAAAAAZA/gDnjzDj4QEE/s320/IMG_3180.JPG" border="0" /></a> Biz's breakfast plate Saturday morning, mango Stilton, blackberries, and walnut raisin boule.<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SI4Y0MZ25RI/AAAAAAAAAZI/1CXmh1LrVNA/s1600-h/IMG_3184.JPG"><img id="BLOGGER_PHOTO_ID_5228143502385669394" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SI4Y0MZ25RI/AAAAAAAAAZI/1CXmh1LrVNA/s320/IMG_3184.JPG" border="0" /></a> Biz and Robin, Saturday evening at <a href="http://www.busboysandpoets.com/">Busboys & Poets </a>post-dinner.</div><br /><br /><div align="center"></div><div align="left">After an afternoon trip to the East Wing of the National Gallery of Art to see an exhibit on Afghan treasures, Biz and I enjoyed dinner and dessert (and coffee- and wound up waddling around, I <em>still </em>feel full) at Busboys & Poets. We walked from the U Street/Cardozo area to Adams Morgan, where we browsed in the Idle Time Bookstore. <span style="COLOR: rgb(204,51,204)">(I bought the new Terry Pratchett novel, <span style="FONT-STYLE: italic">Making Money</span>, and a book of Italian short stories side-by-side with the English translation. ) </span></div><div align="left"> </div><div align="left">We walked to the metro via Dupont Circle, where Biz bought some wine at <a href="http://www.bestcellars.com/">Bestcellers</a>. <span style="COLOR: rgb(204,51,204)">(Officially my favorite wine store; too bad I don't live in Washington DC. They have wines arranged by flavor feel: fizzy, fresh, soft, luscious, juicy, smooth, big, or sweet.)</span><br /></div><div align="left">Hopefully Biz and my next rendez-vous will be in Pittsburgh before she leaves for Ireland, but if schedules do not permit, expect independent updates from us until we are able to have a grand reunion in Dublin at some point this fall. <span style="COLOR: rgb(204,51,204)">A vegetarian, Irish Thanksgiving, perhaps? We shall see...</span><br /></div><div align="left"> </div><div align="left">In the meantime, find a friend and enjoy some very happy eating!</div><br /><br /><div align="left"></div><div align="left">-Robin- and <span style="COLOR: rgb(204,51,204)">~*'Biz'*~</span> </div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-25271609291935531462008-07-20T20:01:00.000-04:002008-12-09T05:14:22.091-05:00Family CookoutI've been trying to figure out what is really important in my life recently. This self-realization process of understanding my priorities has lead me to discover that I love my family. A whole freakin' lot. Last week was my grandfather's birthday and today my grandparents threw a small cookout in honor of him.<br /><br />Below are a few snapshots from that I think capture the day, the classic backyard family cookout.<br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SIPSVxGZtbI/AAAAAAAAAYE/qOajC-bTqPk/s1600-h/IMG_3170.JPG"><img id="BLOGGER_PHOTO_ID_5225251264079181234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SIPSVxGZtbI/AAAAAAAAAYE/qOajC-bTqPk/s320/IMG_3170.JPG" border="0" /></a><br /><div align="center">My father is extremely goofy and a pretty good grill master.</div><div align="left"> </div><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SIPSWWYCr_I/AAAAAAAAAYM/uknMQFCk1so/s1600-h/IMG_3171.JPG"><img id="BLOGGER_PHOTO_ID_5225251274085281778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SIPSWWYCr_I/AAAAAAAAAYM/uknMQFCk1so/s320/IMG_3171.JPG" border="0" /></a> Amanda, protecting the food from the inevitable flies. </div><div align="center"><br /></div><p align="center"><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SIPSW6kZrPI/AAAAAAAAAYU/Um2zmpErpMw/s1600-h/IMG_3175.JPG"><img id="BLOGGER_PHOTO_ID_5225251283800796402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SIPSW6kZrPI/AAAAAAAAAYU/Um2zmpErpMw/s320/IMG_3175.JPG" border="0" /></a> My plate, complete with 2 veggie burgers, corn, and pickles. </p><p>I hope your summer finds you enjoying time with your family, somewhere near a grill.</p><p>Happy Eating!</p><p>-Robin-<br /></p>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-82239477089636971262008-07-15T22:07:00.000-04:002008-12-09T05:14:22.503-05:00More Plums Means CobblerI called Biz today while I was walking home from the public library after work. We had a conversation about the Methley plums I bought at the farmers market on Saturday. I wanted to figure out what to do with them before they <a href="http://www.burghilicious.com/2008/07/julyaugust-challenge.html">go bad</a>.<br /><br /><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SH1YvXG82cI/AAAAAAAAAXE/KFKkaHIqLbs/s1600-h/IMG_3163.JPG"><img id="BLOGGER_PHOTO_ID_5223428713499908546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SH1YvXG82cI/AAAAAAAAAXE/KFKkaHIqLbs/s320/IMG_3163.JPG" border="0" /></a> Biz and I discussed my options for making a cobbler and the possibility that the plums may give off a bit more liquid than other stone fruits. I came home and fixed Amanda some dinner (leftovers of veggie sloppy joe's and a salad, nothing fancy) and started on my cobbler-ing.<br /><br /><strong>To Do:</strong><br /><br />Wash and halve a pint of Methley plums, make sure to remove the pits. Place them cut side up in the baking dish.<br /><p><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SH1YvxaiDnI/AAAAAAAAAXM/OgGv3Qb6CQ0/s1600-h/IMG_3164.JPG"><img id="BLOGGER_PHOTO_ID_5223428720561360498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SH1YvxaiDnI/AAAAAAAAAXM/OgGv3Qb6CQ0/s320/IMG_3164.JPG" border="0" /></a> In a separate bowl, combine 2 cups of oats, 2 tablespoons of margarine, 1 tablespoon of vanilla, 1/4 cup brown sugar, and 1/4 cup of water. I'd suggest melting the margarine to make it pourable. Use enough water to completely moisten the oats.<br /><br />Pour the oats over plums and bake at 350 degrees for 25 minutes until the oats are fully cooked and starting to become a crispy topping.<br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SH1Ywu5kYSI/AAAAAAAAAXU/UZY5oRr7F9U/s1600-h/IMG_3167.JPG"><img id="BLOGGER_PHOTO_ID_5223428737066098978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SH1Ywu5kYSI/AAAAAAAAAXU/UZY5oRr7F9U/s320/IMG_3167.JPG" border="0" /></a></p><p><strong>Notes:</strong></p><p>These plums were REALLY tart! Amanda and I enjoyed their tartness and the contrast with the topping, but if you don't like really sour plums, I'd suggest sprinkling a little brown sugar or honey over them before you put the topping on.</p><p>We also ate most of this cobbler while watching part of Gandhi, which we have currently on Netflix. The cobbler goes well with Ben Kingsley. </p><p>Happy Eating!</p><p>-Robin-</p>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-8801632882834088672008-07-12T13:34:00.000-04:002008-12-09T05:14:22.853-05:00My Thai Choice in the DC areaIn Pittsburgh, it's the Green Mango in Regent Square. In New York, it's a hole-in-the-wall place Emily found in Queens. In DC, it's .... well I've been hunting.<br /><br />It is not: Pho Siam, Thai Peppers, or Old Town Thai (although I would get take out from Pho Siam or eat at Old Town Thai if I were on a date that was not going so well). <br /><br />I'm looking for the place to take people that says "this is the GOOD Thai place in the DC area and I found it".<br /><br />So Casey (law student/East End Food CoOp lover/pretty all-around amazing guy) and I had dinner at <a href="http://www.maithai.us/">Mai Thai </a>last night in Old Town Alexandria. Casey is one of my favorite people to share a meal with, not just because he's great company, but because he really really appreciates what he's eating. He's a total foodie.<br /><br />Mai Thai is located at the very end of King Street, right infront of the water. We had the option of sitting outside (way too hot for that!) downstairs near the bar, or upstairs near the large windows that look out over the river. We decided on upstairs of course.<br /><br />The service was ridiculously fast. We didn't drink but their cocktails looked impressive and relatively inexpensive (around $6 each). Here's what we got:<br /><br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SHjrpg8P1pI/AAAAAAAAAW0/S5MYxtagaeQ/s1600-h/IMG_3135.JPG"><img id="BLOGGER_PHOTO_ID_5222182866385884818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SHjrpg8P1pI/AAAAAAAAAW0/S5MYxtagaeQ/s320/IMG_3135.JPG" border="0" /></a> Casey ordered the Crispy Duck.</div><div align="center"><br /></div><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SHjrqNwd76I/AAAAAAAAAW8/Olt-uCFyIC8/s1600-h/IMG_3136.JPG"><img id="BLOGGER_PHOTO_ID_5222182878416072610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SHjrqNwd76I/AAAAAAAAAW8/Olt-uCFyIC8/s320/IMG_3136.JPG" border="0" /> <p align="center"></a>I order the Pad Thai Tofu.<br /><br /></p><div align="left">Both of our food was incredible, very well balanced and generous on the tofu/duck. I had so much food that I wound up taking half home because I was stuffed and Amanda ate it for me. The atmosphere is bright and youthful in Mai Thai, it's a great Friday evening choice. I have plans to go there many more times in the future.</div><div align="left"> </div><div align="left">So if you find yourself in Old Town, take a stroll down King Street and indulge at Mai Thai.</div><div align="left"> </div><div align="left">Happy Eating!</div><div align="left"> </div><div align="left">-Robin-</div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-88271565233270118192008-07-10T16:46:00.000-04:002008-12-09T05:14:23.689-05:00Cherry Pie am America (And You Can Too!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SANh0ndpYGI/SH41YNQ4cHI/AAAAAAAAAXs/BytE9uRGg6U/s1600-h/P1010480.JPG"><img id="BLOGGER_PHOTO_ID_5223671307789955186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SH41YNQ4cHI/AAAAAAAAAXs/BytE9uRGg6U/s400/P1010480.JPG" border="0" /></a><br /><span style="COLOR: rgb(153,51,153)">I made a cherry pie this past 4th of July. I know I should have made it for the holiday, for patriotic reasons (I personally think cherry pie <span style="FONT-STYLE: italic">looks</span> more American than apple... <span style="FONT-STYLE: italic">what kind of tree did George Washington chop down again?</span>), etc. but to say I did would be a lie.<br /><br />Hehe...<br /><br />ahem.<br /><br />yeah.<br /><br />The real reason I made cherry pie this past 4th of July is because my sister loves it (she was leaving for New Zealand in a couple of days), I was in the mood to try O'Connor's pie crust recipe, I hadn't baked in a while, and I wanted a summery pie. I decided to use fresh cherries because a bag I had bought wasn't sweet enough to eat out of hand. Never having used fresh cherries in a pie before this would be an adventure in whether or not the flavor was worth the pitting and the price.<br /><br />I used a filling recipe from epicurious.com for<a href="http://www.epicurious.com/recipes/food/views/SWEET-AND-SOUR-CHERRY-TURNOVERS-WITH-GOAT-CHEESE-CREAM-242723"> cherry turnovers</a> in combination with the "Perfect Pie Crust" recipe from "Sticky, Chewy, Messy, Gooey." I won't put either recipe here, but the link for the filling is above and here are some general things to keep in mind and look for in a crust recipe:<br /><br />1. Using butter and another kind of fat. Butter gives you a really lovely taste, but can sometimes make the crust hard and difficult to work with. Lard gives a really flaky crust, but you sometimes get a leftover animal-fat flavor (good for fall pies). Crisco is easy to handle but is somewhat flavorless. Usually I do a combo of Crisco and butter, but O'Connor uses solid coconut oil and butter. The flavor for this is fantastic, and fits well with summer.<br /><br />Also - any crust with butter: keep in mind that it will try to fall over the dish in the oven. It kind of creeps out of the dish like a delicious avalanche. Put a baking sheet under the pie plate while cooking it or risk a very smoky oven.<br /><br />2. Acid or egg. O'Connor uses both, and these create a kind of tenderizing safeguard for if you work the dough too much.<br /><br />3. Freezing the fat. Always do this, or at least have everything very cold. I usually cut the butter/Crisco/coconut oil/lard into 1/4 in squares and stick them in the freezer for 30 minutes.<br /><br />4. Cream. The only thing I changed about O'Connor's crust recipe was to use cream instead of water to bring the dough together. I like the flavor that cream lends to a crust, and it's a family thing. Do not add the acid to the cream until the last second! Otherwise, the cream will curdle.<br /><br />5. Do not overwork the dough! Ever! My favorite method is with a food processor. First blend the dry ingredients. Then pulse in the fat until you get a sandy meal as the texture. Then add the cream/acid, just pulsing until everything comes together. Then refrigerate the dough for at least 30 minutes.<br /><br />There you go. Some crust tips in a nutshell.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SANh0ndpYGI/SH41ZA5W0AI/AAAAAAAAAX0/470km2eEIF0/s1600-h/P1010482.JPG"><img id="BLOGGER_PHOTO_ID_5223671321649926146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SH41ZA5W0AI/AAAAAAAAAX0/470km2eEIF0/s400/P1010482.JPG" border="0" /></a><span style="COLOR: rgb(153,51,153)">Overall results for the pie: I'm a huge fan of the crust, but I think there are some times when the slight coconut flavor wouldn't work. (Ex: mincemeat pie, apple pie, etc) The filling was a little runny, but I should have expected that with a turnover recipe (also, Sarah cut the pie right after it came out of the oven). You <span style="FONT-STYLE: italic">could</span> taste the difference between the fresh and canned cherries. These had a brighter, less fake-syrupy taste. I like it, but I think I could be saved a lot of trouble by just using frozen cherries and making my own syrup.<br /><br /></span><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SANh0ndpYGI/SH41XyNO2oI/AAAAAAAAAXk/K1hMnyPM_Tw/s1600-h/P1010483.JPG"><img id="BLOGGER_PHOTO_ID_5223671300526889602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SH41XyNO2oI/AAAAAAAAAXk/K1hMnyPM_Tw/s400/P1010483.JPG" border="0" /></a><span style="font-size:85%;"><span style="COLOR: rgb(153,51,153)">my own little cherry pie sundae with vanilla bean ice cream and creme de cacao whipped cream<br /></span></span></div><span style="COLOR: rgb(153,51,153)"><br /></span><div style="TEXT-ALIGN: left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SANh0ndpYGI/SH41ZsRXKgI/AAAAAAAAAX8/8O_WCFR1HxA/s1600-h/P1010486.JPG"><img id="BLOGGER_PHOTO_ID_5223671333293337090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SH41ZsRXKgI/AAAAAAAAAX8/8O_WCFR1HxA/s400/P1010486.JPG" border="0" /></a><span style="font-size:100%;"><span style="COLOR: rgb(153,51,153)">The fam seemed to like it though.<br /></span></span></div><span style="COLOR: rgb(153,51,153)"><br />~*'Biz'*~<br /><br /><br /></span><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SANh0ndpYGI/SH41XPs8H7I/AAAAAAAAAXc/rAYX9842duc/s1600-h/P1010470.JPG"><img id="BLOGGER_PHOTO_ID_5223671291264638898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SH41XPs8H7I/AAAAAAAAAXc/rAYX9842duc/s400/P1010470.JPG" border="0" /></a><span style="font-size:85%;"><span style="COLOR: rgb(153,51,153)"><span style="COLOR: rgb(153,51,153)">bonus pic of chief brody after he had the snip-snip. poor brodes.<br /></span></span></span></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-57916436947693665462008-07-08T19:15:00.001-04:002008-12-09T05:14:24.076-05:00Vague Text Message DinnerSince I was going to be home at a decent time (for once!) this evening, I texted Amanda from work to see what she wanted me to make for dinner. Her response text said "something nutritious, full of veggies, maybe some brown rice?". So with those rather loose guidelines and the leftovers in the fridge, I made dinner.<br /><br /><strong>Something Nutritious</strong><br /><br />Half a package of tempeh, cut into cubes<br />(Marinate: lemon juice, soy sauce, ground black pepper, salt, minced garlic, sesame seeds, cilantro)<br />3/4 cup whole wheat couscous<br />2/3 cup snow peas, halved<br />1/2 yellow squash, cut into thin half moon silvers<br /><br /><strong>To Do:</strong><br /><br />In a Ziploc bag combine the marinate and the tempeh cubes. In a skillet, heat the snow peas, yellow squash, and the couscous. Add the tempeh last and cook until brown and heated through. Serve to your very hungry roommate for a filling dinner.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHP1RjVJMrI/AAAAAAAAAWs/2bgdYMgi690/s1600-h/IMG_3132.JPG"><img id="BLOGGER_PHOTO_ID_5220786074943042226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SHP1RjVJMrI/AAAAAAAAAWs/2bgdYMgi690/s320/IMG_3132.JPG" border="0" /></a> Yeah, I was pretty impressed by how this photo turned out with the sunlight streaming in the dining room window. </div><div align="left"></div><div align="left"> </div><div align="left">Like most of my recipes, this is really just what I had in my fridge; it can be modified with whatever grains, veggies, and protein-sources you have on hand.</div><div align="left"></div><div align="left"> </div><div align="left">Happy Eating!</div><div align="left"></div><div align="left"> </div><div align="left">-Robin-<br /><br /></div><div align="center"></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-71477451418703994542008-07-06T18:10:00.000-04:002008-12-09T05:14:26.510-05:00An Afternoon in NaptownAmanda (current roommate/UCC contributing editor/basically my big sister) and I took advantage of our guest-less apartment and the long weekend by taking an afternoon trip to Annapolis today.<br /><br />Annapolis, the capital of Maryland- and little known fact- the capital of America very briefly before Washington DC - is only an hour's drive from where we live.<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFLeJTpubI/AAAAAAAAAWE/gjoq1NfOilg/s1600-h/IMG_3125.JPG"><img id="BLOGGER_PHOTO_ID_5220036424365619634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFLeJTpubI/AAAAAAAAAWE/gjoq1NfOilg/s320/IMG_3125.JPG" border="0" /></a> Capital building in Annapolis.</div><div align="center"></div><div align="left">Mostly Amanda and I just strolled around the dock, checking out shops and taking pictures and enjoying the quaintness of the brick streets and old houses.</div><div align="left"></div><div align="left">We had lunch at my favorite place:<strong> Chick and Ruth's Delly</strong> (165 Main Street, <a href="http://www.chickandruths.com/">http://www.chickandruths.com/</a>). It's been a family owned Jewish delicatessen since 1965. It has a very firm place in my family's history and in my heart and I wanted to share it, in all of its delicious craziness and glory, with Amanda. </div><div align="left"></div><div align="left">We arrived around 1pm and it was completely packed. We squeezed into a little two-seater table and debated our food choices. Amanda marveled at the bright yellow and orange paint job, as well as the bagels hanging from the ceiling. Here are a few snapshots of what we ordered:<br /></div><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SHFLe0RYfMI/AAAAAAAAAWM/ZmB9HWJgrPc/s1600-h/IMG_3102.JPG"><img id="BLOGGER_PHOTO_ID_5220036435898825922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SHFLe0RYfMI/AAAAAAAAAWM/ZmB9HWJgrPc/s320/IMG_3102.JPG" border="0" /> <p align="center"></a></p>Fruit cup, that way my mom can't say I didn't eat anything healthy today.<br /><div align="center"><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLA0vrLJI/AAAAAAAAAVc/pDUloUuKHU4/s1600-h/IMG_3103.JPG"><img id="BLOGGER_PHOTO_ID_5220035920629804178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLA0vrLJI/AAAAAAAAAVc/pDUloUuKHU4/s320/IMG_3103.JPG" border="0" /></a> Amanda got a fried crab cake wrap. This was Amanda's first Maryland crab experience. She thought it was pretty tasty. </div><div align="center"><br /></div><p align="center"><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLBjAQfzI/AAAAAAAAAVk/hNDpvNK3Ag4/s1600-h/IMG_3104.JPG"><img id="BLOGGER_PHOTO_ID_5220035933047390002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLBjAQfzI/AAAAAAAAAVk/hNDpvNK3Ag4/s320/IMG_3104.JPG" border="0" /></a> Chick and Ruth's is famous for their Delly Potatoes. I got two orders.</p><p><br /></p><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFLC7eptbI/AAAAAAAAAVs/OonvwnWllfE/s1600-h/IMG_3105.JPG"><img id="BLOGGER_PHOTO_ID_5220035956797191602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFLC7eptbI/AAAAAAAAAVs/OonvwnWllfE/s320/IMG_3105.JPG" border="0" /> <p align="center"></a></p>Yes, those are homemade pickles. And they're amazing.<br /><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFLDTljtGI/AAAAAAAAAV0/Gevd6a4dK2Q/s1600-h/IMG_3107.JPG"><img id="BLOGGER_PHOTO_ID_5220035963268609122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFLDTljtGI/AAAAAAAAAV0/Gevd6a4dK2Q/s320/IMG_3107.JPG" border="0" /> <p align="center"></a></p>That's a real bagel hanging from the ceiling. They're all over the Delly, but I forget the funny story that goes along with that. I'll have to ask my mom.<br /><a href="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLD78jxgI/AAAAAAAAAV8/suEf2BHHuYQ/s1600-h/IMG_3108.JPG"><img id="BLOGGER_PHOTO_ID_5220035974102500866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_SANh0ndpYGI/SHFLD78jxgI/AAAAAAAAAV8/suEf2BHHuYQ/s320/IMG_3108.JPG" border="0" /> <p align="center"></a></p>I look very Jewish in this Jewish Delly, eating this kosher pickle. <p align="left">After lunch, Amanda and I wandered into <strong>The Cook's Revenge</strong> (197 Main Street) a gourmet cookware shop. We wound up buying a Franmara Capitano Professional Waiter's Corkscrew, because as I learned when we had guests a few weekends ago, we do not own a corkscrew. Which, for aspiring lushes, is a problem. Problem now solved, thanks Cook's Revenge. Here are a few shots from inside the store, which I highly recommend going to if you're in need of fun, mildly useless cooking gadgets and are in downtown Annapolis.</p><div align="center"><a href="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFD7cR3vFI/AAAAAAAAAVE/eusMTIryf2Y/s1600-h/IMG_3109.JPG"><img id="BLOGGER_PHOTO_ID_5220028131581606994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_SANh0ndpYGI/SHFD7cR3vFI/AAAAAAAAAVE/eusMTIryf2Y/s320/IMG_3109.JPG" border="0" /></a> Lots of fun kitchen gadgets.</div><div align="center"><br /></div><p align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFD7qa_qRI/AAAAAAAAAVM/5xwNGODGmqU/s1600-h/IMG_3110.JPG"><img id="BLOGGER_PHOTO_ID_5220028135377971474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFD7qa_qRI/AAAAAAAAAVM/5xwNGODGmqU/s320/IMG_3110.JPG" border="0" /></a>There is a fabulous painting of Julia Child that hangs in The Cook's Revenge.</p><p><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFD8Kj9g2I/AAAAAAAAAVU/E_EtBXkBTI4/s1600-h/IMG_3111.JPG"><img id="BLOGGER_PHOTO_ID_5220028144005514082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFD8Kj9g2I/AAAAAAAAAVU/E_EtBXkBTI4/s320/IMG_3111.JPG" border="0" /> </p></a><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFD8Kj9g2I/AAAAAAAAAVU/E_EtBXkBTI4/s1600-h/IMG_3111.JPG"><p align="left"></a>Amanda, choosing a corkscrew for our apartment from a wide selection of fancy corkscrews.<br /></p><p align="left">So that was our day, culinarily-speaking in Annapolis. More recipes, restaurant reviews, and interesting day trips are on their way!</p><p align="left">Happy Eating!</p><p align="left">-Robin-<br /><br /></p>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-2725953726188938242008-07-06T18:03:00.001-04:002008-12-09T05:14:26.757-05:00Chocolate Plum Upside Down CakeYesterday morning's farmers market yielded a generous $5 pint of what I think are Elephant Heart Plumes. I was trying to decide what to do with this delicious find when I realized that I wanted chocolate. So I hunted for recipes for that involved chocolate and plums. I found <a href="http://www.elise.com/recipes/archives/007280plum_upside_down_cake.php">this</a> recipe on Simply Recipes and I did some modifications to vegan-ize and chocolate-ize the recipe to my liking.<br /><br />Here is the result:<br /><br /><div align="center"><a href="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFCkGqZvwI/AAAAAAAAAU0/MvjwUZNDSEA/s1600-h/IMG_3097.JPG"><img id="BLOGGER_PHOTO_ID_5220026631130300162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_SANh0ndpYGI/SHFCkGqZvwI/AAAAAAAAAU0/MvjwUZNDSEA/s320/IMG_3097.JPG" border="0" /></a> This is a terrible photo of a very delicious cake. The upside down part did work very well, it was mostly a chocolate cake with plums and yummy sugary syrup sauce underneath.</div><div align="center"> </div><div align="left"><strong>Chocolate Plum Upside Down Cake</strong></div><div align="left"> </div><div align="left">1 1/4 sticks of soy margarine, softened</div><div align="left">1/4 cup plus 2 tablespoons brown sugar</div><div align="left">1 pint of plums</div><div align="left">5 tablespoons of soy milk with 2 teaspoons of lemon juice (vegan buttermilk)</div><div align="left">3/4 cup flour</div><div align="left">1/4 cup cocoa powder</div><div align="left">1/2 teaspoon baking powder</div><div align="left">1/2 teaspoon baking soda</div><div align="left">1/4 teaspoon cinnamon</div><div align="left">1/4 teaspoon salt</div><div align="left">1/2 cup granulated sugar</div><div align="left">1 "egg" - I used egg replacer</div><div align="left">1 teaspoon vanilla extract</div><div align="left"> </div><div align="left"><strong>To Do:</strong></div><p>Melt 3/4 stick of margarine, add the brown sugar and combine in the bottom of a round baking dish.</p><p>Cut and pit the plums, add them to the margarine-sugar mixture cut-side down in the dish.</p><p>In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.</p><p>In a separate bowl, cream together the rest of the margarine, sugar, "egg", and vanilla extract.</p><p>Add the "buttermilk" to the creamed sugar mixture and incorporate. Pour wet ingredients into the flour mixture until cake batter is formed.</p><p>Pour the cake batter over the plums, which may be thick and therefore have to be spread with the back of a spoon a bit to cover over the plums.</p><p>Bake at 350 degrees for 30 minutes.</p><p><strong>Notes:</strong> </p><p>This was freaking delicious. I'm not a baker and I'm sure I erred in trying to prepare this, a more experienced baker (like Biz!) would probably create something even tastier. </p><p align="center">Once the cake cooled, the bottom of the cake became very moist as the thick plum syrup sauce got into the cake. I'd suggest making it a day early and letting that syrup sauce seep into the cake before you serve it.<a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SHFCkTHumqI/AAAAAAAAAU8/PFk-NWW_jDU/s1600-h/IMG_3131.JPG"><img id="BLOGGER_PHOTO_ID_5220026634474527394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SHFCkTHumqI/AAAAAAAAAU8/PFk-NWW_jDU/s320/IMG_3131.JPG" border="0" /></a> A nibble of the cake a day after I made it. Sorry for including another cleavage shot on the website, but this was the best image of the cake I had!</p><p align="left">Happy Eating Everyone!</p><p align="left">-Robin-<br /><br /></p>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0tag:blogger.com,1999:blog-7833761621427154840.post-57132325081997385862008-06-30T22:14:00.000-04:002008-12-09T05:14:27.024-05:00Eating Healthier<div>One of my college roommates, Erica (Lehigh graduate student/master seamstress) and I were gchatting last week about wanting to eat healthier. She and Greg (her boyfriend) have been making a conscious effort recently to eat better, influenced by all the yummy things Erica has been growing in their garden this season. I sent her a few recipes yesterday, including this one, which I decided to make as an ode to her (and to eat well!).<br /><br /><span style="font-weight: bold;">Chickpea Stew for Erica</span><br /><br />2 tablespoons olive oil<br />1 cup diced onion (I used the rest of a spring onion bought at the farmer's market Saturday, but yellow or white works just as well)<br />1 cup diced carrot (I used baby carrots, because that's what we had in the fridge)<br />2 garlic cloves, minced<br />1 jalapeño pepper, minced (I <span style="font-style: italic;">may</span> have used a little more than one ... hey, some like it <span style="font-style: italic;">hot</span>)<br />1 1/2 cups cubed peeled potato (the recipe calls for Yukon gold, I had one red and one ... regular brown skin? potato, so I used those)<br />2 teaspoons ground cumin (This is really a guideline, its more like "to taste" - meaning more)<br />1 teaspoon chili powder (see above note about the cumin)<br />1/2 teaspoon ground turmeric (again, see above)<br />1/4 teaspoon salt<br />2 cans (30ish ounces) diced tomatoes, or fresh if they're in season<br />1 can (16 ounces) chickpeas, rinsed and drained<br />2 cups (16 ounces) vegetable broth (or chicken broth)<br />3 cups brown rice or whole wheat couscous<br /><br /><span style="font-weight: bold;">To Do: </span><br /><br />Heat the olive oil in a large saucepan. Add the onion, garlic, carrot, and jalapeño to the pan, saute until tender. Stir in potato and the next seven ingredients (through the broth). Bring to a boil. Cover and reduce heat, allowing the stew to simmer for about 15 minutes until the potato is tender. Serve over the rice/couscous.<br /><br /><a href="http://3.bp.blogspot.com/_SANh0ndpYGI/SGmXfAjnuOI/AAAAAAAAAUs/ouOwCAPXw0w/s1600-h/IMG_3089.JPG"><img id="BLOGGER_PHOTO_ID_5217868202266573026" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://3.bp.blogspot.com/_SANh0ndpYGI/SGmXfAjnuOI/AAAAAAAAAUs/ouOwCAPXw0w/s320/IMG_3089.JPG" border="0" /></a><br />This stew yields a lot of food! (Roughly 6 generous portions!) Both Amanda and I packed some for lunch today.<br /><br />Happy Eating!<br /><br />-Robin-<br /><br /><div><br /></div><br /><br /><div></div></div>Biz and Robinhttp://www.blogger.com/profile/17430110188718133535noreply@blogger.com0