by Jennifer on January 30, 2010
Over the holidays I found this easy cookie recipe in Cooking Light magazine. I was looking for a new twist on the traditional thumbprint and thought hazelnut and cocoa sounded like the perfect way to go. The cookies were painfully simple to make and only required a few, simple ingredients. An added bonus is that they called for Nutella in the middle. So good! Mine turned out looking more like turds than cookies, but they were still tasty. Turds Cookies are delicious!
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by Jennifer on January 30, 2010
A few months back, after a long morning of hiking, my boyfriend and I ducked into Jetties. We were ravenous and in search of sustenance that would replenish our energy and quiet our screaming muscles. We had heard good things about Jetties and decided to give it a try.
We walked up to this adorable store front (which was a definite sign very good things to come). How cute is this place?
Upon entering, we were greated with beach music and friendly service as well as many sandwich/salad options displayed on large, hanging chalkboards. This place offers a lot of veggie options which was great for me.
The atmosphere was welcoming and friendly and the sandwiches were incredible! I decided on the tuna salad with veggies and was not disapointed. Tuna is often a risky gamble. Sometimes it comes out dry and other times goopy, with tons of mayo. This tuna salad was just right and there was lots of it. The sammy was HUGE! I could only eat half. The ingredients were fresh and very tasty. The price wasn’t bad either.
We left feeling satisfied, our bellies full to the brim and our strength regained. It was one of the best lunches I’ve had in a long time.
by Jennifer on January 25, 2010
Check out Slow Cook’s multi part blog to learn more about the state of D.C. public school kitchens. Shockingly (or perhaps not), there’s not a whole lot of cooking going on.
by Jennifer on January 22, 2010
by Jennifer on January 18, 2010
For those of you who aren’t familiar, migas is a traditional spanish dish (that I have no clue how to prepare) as well as a Tex-mex breakfast dish consisting of scrambled eggs with corn tortilla strips mixed in. As I am a big fan of mexican inspired foods, I love eating migas whenever possible. Recently, I visited my sister in Austin, TX and was able to eat my fill of migas goodness, but went through serious withdrawls afterward and just had to recreated it myself to help me cope (addict!).
My (very basic) version is more deconstructed than the traditional dish, as I didn’t mix the ingredients together. It was easy to make, really inexpensive and took almost no time at all.
Ingredients:
black beans (canned, drained)
2 eggs (scrambled)
sprinkling of cheese
a few tortilla chips
avocado, salsa, sour cream (optional)
Directions: Simmer black beans on stove top until tender (add salsa for some heat!). While beans are cooking, fry scrambled eggs in pan and season with salt and pepper if desired. Serve up eggs and beans with tortilla chips and avocado slices. Sprinkle with cheese. Top with salsa and sour cream if desired.
by Jennifer on January 17, 2010
Sadly, few of us know what real farm fresh eggs actually look and taste like. We typically see perfectly uniform white or brown eggs in grocery stores. So, I thought I’d share a picture of farm fresh eggs from my boyfriend’s family farm. As you can see, the eggs vary in size, shape and color. What they don’t vary in is taste. These eggs crush the flavor competition. They cook up creamier and lighter than anything I’ve found in the grocery store. These are truly free range, cage free, naturally fed, healthy chicks and it shows. The proof is in the yolk. Check your local farmer’s market to find comparable eggs.
by Jennifer on January 15, 2010
Yeah, I know what you are thinking. Fruitcake? Ewww. A totally unappealing, mysterious holiday tradition that no one can understand. Usually consisting of dry bread ensconsed in gelatinous fruit bits, the fruitcake has all but died out among my generation. But, maybe that could change?
Baby, let me tell you, the fruitcake is back in a big way. Thanks, that is, to Pinehurst Cake Company of Pinehurst, NC. These family friends have been baking up batches of fruitcake for the past 30 years and this year decided to go commercial. (Ah, it’s good to have friends who bake.) Knowing that I am a food blogger, Pinehurst Cake Co. generously offered me a sample of the famous fruitcake that took them from at-home holiday production to year-long commercial baking, and I happily accepted.
Of course, I must admit, I knew what I was getting into. Last year, while visiting my boyfriend’s family in N.C. I was able to sample this luscious cake. True, I initially scoffed at the offer to taste the old-timey confection that I had come to loathe. But, when promised it was like no other, I just had to have a taste. And I’m glad I did. With one bite, I learned that all fruitcakes are not created equal.
This cake is like none other. It’s petite, dense, and loaded with fruit and nuts. It slices like butter to a hot knife and is just sweet enough to satisfy that tooth. Dry, it is not. Gelatinous? No way. Delicious is truly the only word to describe it.
Who cares that the holidays are over? Anytime is a good time for this fruitcake.
by Jennifer on January 13, 2010
In exploration of non-dairy creamers, I recently posted an article proclaiming Silk soy creamer as a truly delicious coffee cream alternative. And I stick by that proclamation. Only now, I must I must add that So Delicious Coconut creamer is also truly delicious (possibly even more delicious) and must be tried. Immediately. I warn you it is powerful stuff. It’s frothy creaminess and smooth flavor keep me hooked- or maybe that’s the caffeine in the coffee- but in any case, I love it and you will too if you give it a try. Right now, I’m sipping on the french vanilla flavor and Jessica’s trying out the hazelnut. We are both big fans and now on a proselytizing crusade for So Delicious Coconut creamer! Join us!
by Jennifer on January 12, 2010
My boyfriend found this incredible, easy to make recipe in Men’s Health magazine. I must say that I’m rather impressed by the vast array of healthy, quick meals found in Men’s Health-far better than most women’s magazines. Sorry, ladies.
Now, on to the shrimp!
Ingredients: (for 2 to 4 servings)
approx 1 pound of shrimp shelled and deveined (only buy American!)
1 tbsp low-sodium soy sauce
1/4 cup orange juice (low sugar, low acid)
2 tbsp red-wine vinegar
1 1/2 tsp cornstarch
1 pinch sugar
1 tbsp vegetable oil
dash of dried red pepper flakes (or dried red chilis)
6 scallions chopped (save green part for garnish) (I subbed shallots for this)
2 cloves garlic
1 1/2 tsp fresh grated ginger root
1 red bell pepper chopped
1/2 unroasted, unsalted peanuts
Directions: Combine soy sauce, oj, vinegar, cornstarch and sugar in a bowl. Set aside. Heat wok (or pan) on high heat and add oil. When oil starts to smoke, toss in pepper flakes (or chilis), scallions, garlic and ginger. Stir fry for 30 seconds. Do not let garlic burn! Next, add bell pepper and cook for another minute, stirring constantly. Then, add shrimp and peanuts and cook until shrimp are pink (approx 3 min). I pre-cooked my shrimp so I only just tossed them a time or two in the wok. Stir in suace and cook just long enough to thicken (30 sec or so). Serve over brown rice if desired.
by Jennifer on January 8, 2010
As promised, my good friend Bex has shared her recipe for these highly addictive, crunchy, cheesy, buttery crisps. Enjoy!
Ingredients:
2 cups parmesean cheese
3/4 cup roughly chopped walnuts
Directions:
Preheat oven to 375. Line a cookie sheet with parchment paper. Combine the cheese and walnuts in a bowl and spread onto the paper lined cookie sheet.
Bake about 5 minutes until the cheese melts and is golden and bubbly. Be careful not to burn. Remove from oven and allow to cool. To serve, break into pieces and place in a bread basket or a cute take-out container. These are great munchies for dinner parties or a decadent alternative to popcorn. But, be careful because once you “pop” you can’t stop!
