tag:blogger.com,1999:blog-11022787277864281852024-02-28T18:42:15.254-05:00yellebellyboodanihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-1102278727786428185.post-57754409699645012382013-11-18T11:48:00.002-05:002013-11-18T11:52:07.453-05:00Maple Pumpkin Pie<a href="http://www.flickr.com/photos/yellebellyboo/10892734426/" title="Maple Pumpkin Pie by daniliff, on Flickr"><img alt="Maple Pumpkin Pie" src="http://farm3.staticflickr.com/2835/10892734426_481595497e.jpg" height="480" width="640" /></a><br />
<br />
This weekend, we continued our annual Friendsgiving tradition. Our first Friendsgiving was my senior year of college, when my (still) roommate and I hosted everyone at our apartment. It was a great way to kick off the holiday season. When we moved to Chicago, our friends started organizing a Friendsgiving at their apartment. The tradition has grown - we had over 30 people this year!<br />
<br />
Friendsgiving for us is potluck-style. We have a sign up and everyone brings one of their favorite dishes. We had so much food this year: 2 turkeys, tons of mashed potatoes, salads, sweet potatoes, challah, cranberry sauce, stuffing, yams, brussels sprouts, and traditional polish sausage.... followed by cookies, cake, ice cream and at least 5 pies for dessert! The best part was that my friends are some of the best cooks I know. Everything was unbelievably delicious!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/10892698455/" title="Maple Pumpkin Pie by daniliff, on Flickr"><img alt="Maple Pumpkin Pie" src="http://farm4.staticflickr.com/3811/10892698455_d631e4a49f.jpg" height="480" width="640" /></a><br />
<br />
I brought <a href="http://smittenkitchen.com/blog/2008/09/best-challah-egg-bread/">challah</a>, <a href="http://thepioneerwoman.com/cooking/2008/11/pecan-pie/">pecan pie</a>, and this maple pumpkin pie. I love this recipe because... well obviously I'm obsessed with anything maple. But seriously, it's a great twist on a classic. It isn't a huge deviation - it still has that traditional pumpkin pie flavor - but with a little hint of maple. I have to confess, I used store-bought crust this year... but I feel so guilty about it and disliked the taste so I don't think it's ever going to happen again! Still, it made assembly super easy. I promise anyone can pull this off for Thanksgiving!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/10892996143/" title="Maple Pumpkin Pie by daniliff, on Flickr"><img alt="Maple Pumpkin Pie" src="http://farm3.staticflickr.com/2853/10892996143_98b13ed00d.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Maple Pumpkin Pie</span></b><br />
from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/maple-pumpkin-pie-recipe-00000000022659/">Real Simple</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
1 piecrust (store-bought or homemade)<br />
2 large eggs<br />
1 15-ounce can pure pumpkin puree<br />
1 c heavy (whipping) cream<br />
1/2 c pure maple syrup (not pancake syrup)<br />
3/4 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
1/2 tsp kosher salt<br />
1/8 tsp ground cloves<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Set the oven rack to the lowest position. Preheat the oven to 350.<br />
2. Place a pie tin on a baking sheet and place the pie crust in the tin. Crimp the edges, if desired.<br />
3. In a large bowl, whisk together the eggs, pumpkin puree, cream, maple syrup, cinnamon, ginger, salt and cloves. (I added a little bit of pumpkin pie spice too because I had it on hand.)<br />
4. Pour the pumpkin mixture into the pie crust. Bake for 60-70 minutes, or until the center is set and a knife inserted into the center comes out clean. Allow to cool to room temperature before serving (I like pumpkin pie chilled so I keep in the fridge until I'm ready to serve it) and serve with whipped cream.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-28434929922020059662013-10-01T10:26:00.001-04:002013-10-01T10:26:53.525-04:00Harvest Roasted Chicken with Grapes, Olives, and Rosemary<a href="http://www.flickr.com/photos/yellebellyboo/9960630423/" title="Harvest chicken with grapes olives and rosemary by daniliff, on Flickr"><img alt="Harvest chicken with grapes olives and rosemary" src="http://farm8.staticflickr.com/7425/9960630423_c76aa4bb6e.jpg" height="480" width="640" /></a><br />
<br />
Fall is here. Well, it's officially here, but we've had plenty of days that still feel like summer. I'm not complaining. Summer was so short this year in Chicago that I welcome the gorgeous days where I can spend my weekend basking in the sun. I know it's going to hide behind the gray clouds of winter soon enough, so I want to enjoy every last minute before that happens.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9960838836/" title="Harvest chicken with grapes olives and rosemary by daniliff, on Flickr"><img alt="Harvest chicken with grapes olives and rosemary" src="http://farm6.staticflickr.com/5512/9960838836_cc5b44999a.jpg" height="480" width="640" /></a><br />
<br />
But that doesn't mean I'm not ready for fall foods. The summer produce is dwindling. Last week was the glorious bit of time where the peaches were OK enough to make peach applesauce - the Monkey Scientist's favorite - with the first of the fall apples. I think by this week that short overlap of seasons will be over. I'm just waiting on pumpkin as long as I can so I don't get sick of it too quickly. And so the season of roasting begins.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9960534986/" title="Harvest chicken with grapes olives and rosemary by daniliff, on Flickr"><img alt="Harvest chicken with grapes olives and rosemary" src="http://farm3.staticflickr.com/2882/9960534986_d3369f51f6.jpg" height="480" width="640" /></a><br />
<br />
My first autumn meal was this roasted chicken. I love the sweet grapes with the savory rosemary, contrasted by the brine-y olives. I picked up the world's largest shallot at the <a href="http://www.lakeviewchamber.com/ssa-27/low-line-market-.aspx">Farmer's market</a> (which sadly has only 3 weeks left) as well as some small pink potatoes to serve on the side. It was a perfect and hardy warm dinner that the Monkey Scientist even loved, despite his hatred of olives (he picked around them). And when <a href="http://smittenkitchen.com/">Deb</a> says your guests will slurp this up with a spoon, she's spot on. I totally found the Monkey Scientist with a spoon in the serving dish as we were cleaning up.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9960835306/" title="Harvest chicken with grapes olives and rosemary by daniliff, on Flickr"><img alt="Harvest chicken with grapes olives and rosemary" src="http://farm3.staticflickr.com/2819/9960835306_a423c2978a.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Harvest Roasted Chicken with Grapes, Olives, and Rosemary</span></b><br />
from <a href="http://www.seriouseats.com/recipes/2012/11/smitten-kitchens-harvest-roast-chicken-with-grapes-olives-shallots.html">Smitten Kitchen via Serious Eats</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
2-3 lbchicken parts (thighs, drumsticks, and/or breasts), with skin and bones<br />
Table salt<br />
Freshly ground black pepper<br />
1 tbsp olive oil<br />
1 c seedless grapes<br />
1 c pitted Kalamata olives<br />
2 small or 1 very large shallot, thinly sliced<br />
1 tbsp finely chopped fresh rosemary<br />
1/2 c dry white wine<br />
1/2 c chicken broth<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Put the oven rack in the middle of the oven. Preheat the oven to 450.<br />
2. Heat the olive oil in a cast iron skillet over medium high heat. Pat the chicken dry then season well with salt and pepper. Once the oil is hot, add the chicken skin side down and cook until the skin is seared and golden brown (3-5 min). Then flip over and sear on the other side, 2-3 minutes.<br />
3. Turn the heat off and add the shallots, then olives and grapes to the pan in all of the gaps around the chicken pieces. Sprinkle half of the rosemary over the chicken. Carefully move the skillet to the oven and bake for 20 minutes or until the meat is no longer pink. (I like to poke the chicken with my finger to tell when its done using <a href="http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat">the finger test</a> it should feel at least "medium").<br />
4. Remove from the oven and transfer the chicken, grapes and olives to a serving platter. Return the skillet to the stove over medium to medium-high heat. Add the wine and scrape the pan as it's boiling off to get all of the remaining chicken bits. Add the chicken broth and allow to simmer until the liquid thickens and reduces by at least half.<br />
5. Pour the sauce over the chicken. Garnish with the remaining rosemary and serve immediately.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-14151252969857233032013-09-15T18:45:00.000-04:002013-09-16T15:40:25.648-04:00Homemade Bagels<a href="http://www.flickr.com/photos/yellebellyboo/9754942891/" title="Bagels by daniliff, on Flickr"><img alt="Bagels" src="http://farm8.staticflickr.com/7364/9754942891_142f90a186.jpg" height="480" width="640" /></a><br />
<br />
The Jewish Holidays are one of my favorite times of year to be in the kitchen. Whether it's making <a href="http://yellebellyboo.blogspot.com/2012/10/the-best-brisket.html">my favorite brisket</a>, making a kugel, or just spending time with my mom, I love it. I spent Rosh Hashanah this year at home with my family, which I haven't had the chance to do in far too many years. My mom makes one of the best Rosh Hashanah meals and this year was no different. I'd pick that meal over Thanksgiving any day!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9755231753/" title="Bagels by daniliff, on Flickr"><img alt="Bagels" src="http://farm8.staticflickr.com/7393/9755231753_9f64e0cc96.jpg" height="480" width="640" /></a><br />
<br />
I was back in Chicago for Yom Kippur, so we got to break the fast with the Monkey Scientist's family. We hosted at our place this year and I decided I wanted to make as many things from scratch as possible. I made a challah (with raisins this time, per request from his dad), my mom's kugel (with a little almond extract, which was a fun little twist on a favorite), a kale quiche with <a href="http://yellebellyboo.blogspot.com/2011/01/greek-style-roasted-red-pepper-pesto.html">my favorite homemade oatmeal crust</a> and even cured my own lox. I bought the cream cheese homemade from <a href="http://www.southportgrocery.com/">Southport Grocery</a> and picked up a whole smoked herring from <a href="http://www.dirksfish.com/">Dirk's.</a><br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9755153696/" title="Bagels by daniliff, on Flickr"><img alt="Bagels" src="http://farm8.staticflickr.com/7352/9755153696_36f3bf762e.jpg" height="480" width="640" /></a><br />
<br />
But the pièce de résistance had to be the bagels. They're the key to any break fast. And if I was going to fast all day, I had to have better bagels than the ones available in our neighborhood (which are, to say the least, sub par). I had seen recipes to make bagels for a long time, but they looked like a pain. A multi-day process and weird ingredients like barley malt... I hadn't been quite ambitious enough to accomplish it before now. But this seemed like the right excuse to take the plunge, and I am so glad I did. Finding the strange ingredients turned out to be easier than I expected and to be honest, so was making the bagels! I think making frosting is much more difficult!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9755148136/" title="Bagels by daniliff, on Flickr"><img alt="Bagels" src="http://farm8.staticflickr.com/7415/9755148136_09c7e5e739.jpg" height="480" width="640" /></a><br />
<br />
The whole meal was a great success. The family was still talking about everything the next day - a sign that means I did something right! And the bagels were definitely the star of the meal. The Monkey Scientist's brother said they were the best bagels he'd ever had. I didn't think they were far off, and definitely the best I've had in Chicago. They were perfectly chewy and the malt gives them that "bagel" flavor. They were absolutely worth the extra effort!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9755242083/" title="Bagels by daniliff, on Flickr"><img alt="Bagels" src="http://farm8.staticflickr.com/7438/9755242083_20362d2a4d.jpg" height="480" width="640" /></a><br />
<br />
<span style="color: #134f5c;"><span style="font-size: large;"><b>Homemade Bagels</b></span></span><br />
from <a href="http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/">Smitten Kitchen</a><br />
Note: this recipe takes at least 2 days, so think ahead!<br />
<span style="color: #134f5c;"><b><br />
</b></span> <span style="color: #134f5c;"><b>Ingredients</b></span><br />
<i>Sponge</i><br />
1 tsp instant yeast<br />
4 c unbleached <a href="http://www.kingarthurflour.com/shop/items/king-arthur-sir-lancelot-hi-gluten-flour-3-lb">high-gluten</a> or bread flour (I used bread flour)<br />
2 1/2 c water, room temperature<br />
<i>Dough</i><br />
1/2 tsp instant yeast<br />
3 3/4 c unbleached high-gluten or bread flour<br />
2 3/4 tsp salt<br />
2 tsp <a href="http://www.amazon.com/Diastatic-Malt-Powder-1-lb/dp/B0001AVRRE/ref=pd_bxgy_gro_img_y">malt powder </a>or 1 tbsp dark or light <a href="http://www.amazon.com/Barley-Malt-Syrup-fl-oz/dp/B0007PQC3M">malt syrup</a>, honey, or brown sugar (you can find the malt syrup at Whole Foods, <a href="http://www.amazon.com/Eden-Foods-Organic-Barley-Syrup/dp/B0040VUVQS/ref=pd_sim_gro_7">this is the brand I used</a>)<br />
<i>To Finish</i><br />
1 tbsp baking soda<br />
2 tbsp malt syrup <br />
Cornmeal or semolina flour for dusting<br />
Sesame seeds, poppy seeds, rehydrated dried minced garlic or onions, or crushed sea salt for topping<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. In the bowl of a standing mixer, combine 1 tsp of yeast, 4 c high-gluten or bread flour, and water. Stir until you have a thin, smooth and very sticky batter. Cover with plastic wrap and let it rise for two hours. It will double in size and be very foamy. It should collapse when tapped, but mine didn't really and was still ok.<br />
2. Stir the additional 1/2 tsp yeast into the dough. With the dough hook attachment on the mixer at low speed, add 3 c of the flour and the salt and malt powder or syrup until the dough forms into a ball. Stir in the last 3/4 c of flour to stiffen the dough.<br />
3. At this point, you will knead the dough. You can do it in the stand mixer, but if you have a standard Kitchen Aid, this is a very tough dough and it might not be able to handle it. It really needs 6 minutes of kneading in the mixer, but after about 3-4 minutes mine started making bad noises and then smoking. I finished kneading it by hand. You can also just knead it by hand for about 10 minutes, which I think is what I'll do next time. Once kneaded, the dough should be pliable and smooth and very stiff/firm. All of the flour should be incorporated. If the dough is dry and rips, add a few drops of water (I had to do this a couple of times) and continue kneading. If it's tacky or sticky, add more flour - the dough shouldn't feel satiny not sticky.<br />
4. Divide the dough into 12-14 bagels (if you have a kitchen scale, you can measure them to 4.5 oz. I made 13 bagels). If you like smaller bagels, you can make them smaller. Form the pieces into round rolls.<br />
5. Cover the rolls with a damp towel and allow to rest for about 20 minutes.<br />
6. Line 2 baking sheets with Silpat mats or parchment and spray with cooking spray. Poke your thumb through the middle of each roll to create a hole. Widen the hole to about 2 inches by evenly stretching the dough. Be careful to keep the dough equal all the way around so that it cooks evenly.<br />
7. Place each bagel on the lined baking sheets about 2 inches apart. Cover loosely with plastic wrap and let sit for 20 minutes.<br />
8. Test one bagel to see if it's ready to retard overnight in the fridge. Fill a bowl with room temperature water and put a bagel in it. If it floats within 10 seconds (mine floated instantly), they're ready. Dry it off and put it back on the pan. If not, dry it off and let them sit at room temperature for another 10-20 minutes, then test again. <br />
9. Once they're ready to retard, put the pans, loosely covered with plastic wrap, into the fridge at least overnight and up to 2 days. (Note: after 2 days, the sides of my bagels were a little dried out. That's ok, they'll be fine once you boil them.)<br />
10. When you're ready to cook the bagels, bring the oven to 500 degrees F. Put both of the oven racks in the middle. Bring a wide pot to a boil.<br />
11. Add the baking soda and malt to the water. Note it will boil up like a science fair volcano when you add the baking soda. You may need to turn the heat down a little bit so that it doesn't boil over, just make sure it continues to boil.<br />
12. Add a few bagels to the pot, making sure they have plenty of room. I could fit 3 at a time. Boil 1-2 minutes, then flip over and boil for an additional 1-2 minutes. (Apparently, the longer you boil the chewier they'll be. I couldn't tell the difference between the bagels that I boiled longer.) Meanwhile, coat the Silpats lightly in corn meal.<br />
13. Remove the bagels with a <a href="http://www.amazon.com/Helen-Kitchen-5-inch-Spider-Strainer/dp/B000PKQ3YW/ref=sr_1_2?ie=UTF8&qid=1379283346&sr=8-2&keywords=spider">spider</a> or other strainer. If you're going to top them with seeds, put them immediately onto a plate filled with the topping. I had 1 of poppy, 1 of sesame, 1 of salt, and one with a mix of sesame, poppy and dehydrated onion to use as "everything". Then put the bagels seed-side up on the baking sheet on top of the corn meal. If you want a plain bagel, move it immediately to the corn-meal coated lined baking sheet.<br />
14. Once you've boiled all the bagels, put the baking sheets in the oven and bake for 5 minutes. Rotate the baking sheets 180 degrees and move the top to the bottom and visa versa. Bake for an additional 5-10 minutes until the bagels are a nice dark brown.<br />
15. Cool on a baking sheet for 15 minutes.<br />
<br />
<i>Note: If you live in Chicago, I recommend serving them with the homemade cream cheese from <a href="http://www.southportgrocery.com/">Southport Grocery</a> (call ahead to order) and lox or smoked whitefish from <a href="http://www.dirksfish.com/">Dirk's.</a></i>danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-8544879055675511742013-09-10T10:46:00.004-04:002013-09-25T15:39:49.198-04:00Dutch Baby with Lavender Sugar<a href="http://www.flickr.com/photos/yellebellyboo/9718638344/" title="Lavender Dutch Baby by daniliff, on Flickr"><img alt="Lavender Dutch Baby" src="http://farm4.staticflickr.com/3665/9718638344_36987edb9d.jpg" height="480" width="640" /></a><br />
<br />
Sunday mornings for me deserve a special breakfast. Often this means french toast, but when the only bread in the house is multi-grain (and let's be serious, a good french toast should be made with challah or French bread) sometimes you need to up the ante a little bit. I have been seeing recipes for dutch babies for months and I've been dreaming about them but they look... intimidating. All that puffed dough in a cast iron skillet? Sounds complicated.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9715403075/" title="Lavender Dutch Baby by daniliff, on Flickr"><img alt="Lavender Dutch Baby" src="http://farm4.staticflickr.com/3726/9715403075_7185ec3caa.jpg" height="480" width="640" /></a><br />
<br />
Wrong. SO EASY. Healthy? Not so much. But definitely easy! And delicious? Of course. It reminds me of the fried dough we used to get at <a href="http://www.andona.org/events/clown-town/">Clowntown</a>, my hometown's annual carnival, every year. But it's breakfast food and on Sundays, I don't even feel guilty about it! The lavender on top takes it from a cheesy carnival treat to something just a little bit more gourmet. I loved this so much as is, I didn't even pour maple syrup on it. Now that's saying something.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9718635384/" title="Lavender Dutch Baby by daniliff, on Flickr"><img alt="Lavender Dutch Baby" src="http://farm6.staticflickr.com/5542/9718635384_f34de482bd.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Dutch Baby with Lavender Sugar</span></b><br />
from <a href="http://acozykitchen.com/dutch-baby-with-lavender-sugar-spice-station-giveaway-vanilla-beanslavender/">A Cozy Kitchen</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
3 large eggs at room temperature 30 minutes<br />
2/3 cup whole milk at room temperature (I used skim and it worked fine)<br />
2/3 cup all-purpose flour<br />
1/4 teaspoon pure vanilla extract<br />
1/8 teaspoon cinnamon<br />
1/8 teaspoon grated nutmeg<br />
1/8 teaspoon salt<br />
1/2 stick unsalted butter, cut into pieces<br />
1/3 cup sugar<br />
1 tablespoon of dried lavender<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Preheat the oven to 450 F. Put a 10" cast iron skillet on the middle rack of the oven and let it heat up for about 3 minutes (if it gets too hot the butter will burn).<br />
2. In the bowl of your stand mixer, beat the eggs on high with the whisk attachment until pale and frothy. Add the milk, flour, vanilla, cinnamon, and nutmeg and beat just until smooth. You'll have a very thin batter.<br />
3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom evenly. It may brown a little bit - that's OK. As soon as the butter is melted, add the batter and immediately return to the oven. Bake until puffed and golden brown, 18-25 minutes (mine was done in 18, so be sure to watch it).<br />
4. While the pancake bakes, mix together the sugar and lavender in a small bowl. Press the lavender into the sugar, breaking it up and making it fragrant.<br />
5. When the pancake is finished, remove from the oven and top with the lavender sugar. You may not need all the sugar - I only used about half and saved the rest for another day. Serve immediately.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-91648941850299542542013-08-26T12:05:00.001-04:002013-08-26T12:05:46.513-04:00Egg-free French Toast<a href="http://www.flickr.com/photos/yellebellyboo/9597918003/" title="Eggless French toast by daniliff, on Flickr"><img alt="Eggless French toast" src="http://farm3.staticflickr.com/2870/9597918003_540e3edd64.jpg" height="480" width="640" /></a><br />
<br />
On Sunday morning I was craving French Toast. Of course, the roommate is the only one who ever buys eggs in our house and, since he'd been gone for a week, we had none. I told myself I wasn't going out until I had done a deep-clean of the house, so there was no going to the store or our <a href="http://www.southportgrocery.com/">usual brunch spot</a>. It was time to get creative.<br />
<br />
I figured if anyone knew how to make French Toast sans eggs it would be a vegan, so I did a quick search and found a <a href="http://chefchloe.com/sweets/blueberry-cinnamon-french-toast.html">vegan French Toast recipe</a>. We all know <a href="http://yellebellyboo.blogspot.com/2011/10/honey-cookies-vegan.html">I am <i>not</i> a vegan chef</a> so I of course un-veganized it - adding back in milk and butter. It's a great way to make French Toast if you're allergic to eggs or, like me, a lazy grocery shopper. It's crispy on the outside and soft on the inside. It would be awesome topped with fresh fruit or berries. Basically, it's just batter-fried bread, and who can complain about that? Certainly not me!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9600712556/" title="Eggless French toast by daniliff, on Flickr"><img alt="Eggless French toast" src="http://farm8.staticflickr.com/7438/9600712556_6b84d8023b.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Egg-free French Toast</span></b><br />
adapted from <a href="http://chefchloe.com/sweets/blueberry-cinnamon-french-toast.html">chef chloe</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1/4 c skim milk<br />
1/4 c flour<br />
1 tbsp maple syrup (plus more for serving)<br />
1 tbsp ground flax seed<br />
1/4 tsp salt<br />
1/2 tsp cinnamon<br />
1 tbsp brown sugar<br />
1/2 tsp vanilla<br />
6 slices, 3/4" thick, french bread<br />
1 tbsp butter<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Whisk together the milk and flour with a fork in a small bowl until smooth.<br />
2. Add the maple syrup, ground flax seed, salt, cinnamon, brown sugar and vanilla and whisk to combine.<br />
3. Dip the bread in the batter until both sides are well coated.<br />
4. Melt the butter in a skillet over medium heat. Once melted, add the bread, making sure not to crowd the pan. If you need to do it in two batches, that's better than squishing the bread.<br />
5. Allow the bread to brown on one side, then flip and allow to brown on the other side. I like to press the bread while the second side is browning.<br />
6. Serve with additional maple syrup, warmed.<br />
<br />
<i>serves 2</i><br />
<br />danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-33253712744391697412013-08-20T11:15:00.000-04:002013-08-20T11:15:50.257-04:00Rigatoni with Eggplant Puree<a href="http://www.flickr.com/photos/yellebellyboo/9541822575/" title="Eggplant rigatoni by daniliff, on Flickr"><img alt="Eggplant rigatoni" src="http://farm6.staticflickr.com/5341/9541822575_45fe77f029.jpg" height="480" width="640" /></a><br />
<br />
We're back! Our vacation was <i>amazing</i>. We explored all over the Pacific Northwest then hung out at the beach in California for a few days. We were out in the mountains and forests without cell service and it was the perfect excuse to check out from every day life for a little while. There are lots of pictures up on my tumblr, <a href="http://strangeplaceforyoga.tumblr.com/">strangeplaceforyoga</a>, so go check them out!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9544617388/" title="Eggplant rigatoni by daniliff, on Flickr"><img alt="Eggplant rigatoni" src="http://farm6.staticflickr.com/5447/9544617388_44ca251a04.jpg" height="480" width="640" /></a><br />
<br />
Cooking on our trip was well... minimal. We picked up food from a few farmer's markets and cooked it over an open fire in the woods. Usually this resulted in charred burgers and more baked potatoes than we'd ever eat at home, but we found a few treats as well. Corn over the open fire was charred and absolutely delicious! I didn't even miss the butter. Still, I was happy to get back home and start cooking again.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9544612624/" title="Eggplant rigatoni by daniliff, on Flickr"><img alt="Eggplant rigatoni" src="http://farm4.staticflickr.com/3736/9544612624_19f45aa963.jpg" height="480" width="640" /></a><br />
<br />
The Monkey Scientist stayed out in California for a fellowship for a week after I left. I have to admit - before he got back I was <i>lazy</i>. But when he flew in the other night I put this meal together while his brother picked up him up at the airport. It had just the amount of cutting necessary to relax me and remind me why I love cooking so much. Plus, pasta = comfort food. And pine nuts are my favorite. I made a few pan-seared chicken breasts to throw on top because I knew he'd want some meat and they were an easy addition. The dish is warm, cozy and comforting. Despite the reliance on summer veggies, I'll definitely be bringing it back out this winter!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9544598486/" title="Eggplant rigatoni by daniliff, on Flickr"><img alt="Eggplant rigatoni" src="http://farm3.staticflickr.com/2891/9544598486_4bc6264301.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Rigatoni with Eggplant Puree</span></b><br />
from smitten kitchen<br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1 small eggplant, cut into 1-inch cubes<br />
1 pint cherry tomatoes, halved (I used the golden variety)<br />
3 cloves garlic, whole<br />
3 tablespoons olive oil<br />
1 teaspoon salt<br />
1 teaspoon freshly ground black pepper<br />
1 teaspoon red pepper flakes<br />
1/4 cup toasted pine nuts<br />
1 pound rigatoni pasta<br />
1/4 cup torn fresh mint leaves<br />
3 tablespoons extra-virgin olive oil<br />
1/2 cup grated Parmesan<br />
1 oz balsamic vinegar <br />
1 tbsp freshly-squeezed lemon juice<br />
<br />
<span style="color: #134f5c;"><b>Instructions</b></span><br />
1. Preheat the oven to 400 degrees F. Line a large baking sheet with foil.<br />
2. Combine the cubed eggplant, tomatoes, garlic, olive oil, salt, pepper and red pepper flakes in a large bowl and toss to coat. Spread the mixture evenly on the foil-lined baking sheet. Bake for 35 minutes or until the vegetables are tender and the eggplant is golden and beginning to brown on the edges.<br />
3. Meanwhile, in a very small frying pan (I use one designed for 1 egg) add just the pine nuts. Toast over medium heat, stirring nearly constantly, until they begin to brown. Remove to a small plate or jar and set aside.<br />
4. At the same time, bring a large pot of salted water to a boil. Cook according to package instructions then drain, reserving at least 2 cups of the pasta water.<br />
5. Combine 3 tbsp olive oil and the mint leaves in the bowl of your food processor. Add the roasted vegetables, then puree.<br />
6. Pour the pureed vegetables, Parmesan, balsamic vinegar, and lemon juice over the pasta. The sauce will be thick, so add the reserved pasta water 1/2 cup at a time until it reaches your desired consistency.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-13989737485795437452013-07-22T10:57:00.000-04:002013-07-22T10:57:25.329-04:00Boozy Watermelon Granitas<a href="http://www.flickr.com/photos/yellebellyboo/9344152820/" title="image (6) by daniliff, on Flickr"><img alt="image (6)" height="480" src="http://farm8.staticflickr.com/7457/9344152820_dacd72470b.jpg" width="640" /></a><br />
<br />
I'm smack dab in the middle of some serious summer vacationing. Last week, we spent 4 days up in New Hampshire with my family. We hung out by the lake, lounged in the water, waterskiied, did some <a href="http://strangeplaceforyoga.tumblr.com/post/55609402410/wheel-upward-bow-urdhva-dhanurasana-on-a">paddleboard yoga</a>, and ate more delicious food than anyone actually needs to eat in a 4 day period. Needless to say, it was awesome. But of course the best part was the family time with my parents, grandparents, aunt and cousins. I wish we all lived closer!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9344151394/" title="image (8) by daniliff, on Flickr"><img alt="image (8)" height="480" src="http://farm8.staticflickr.com/7418/9344151394_8acbe068e4.jpg" width="640" /></a><br />
<br />
This past weekend, we took a trip up to Wisconsin to camp and catch a Brewers game. It was meant to be a test-run for our camping gear, since we just got a whole bunch of new stuff to take on our big trip out West. It was also a chance to check another baseball park off of our lists. I've been to 3 new parks so far this summer and will be at one more (I hope) by the end of the week! Despite the fact that traffic in both directions was pretty horrific, limiting our ability to actually do any hiking, we had a great time. I'm excited for us to do the real thing next week.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9341364865/" title="image (10) by daniliff, on Flickr"><img alt="image (10)" height="480" src="http://farm3.staticflickr.com/2824/9341364865_ac2e614965.jpg" width="640" /></a><br />
<br />
Before we left, I had sent this recipe to the Monkey Scientist's mom. I didn't really read it, or think about how much work went into making granitas. I just thought it looked good. I should have known better - by the time we got back she'd stressed over making it all day and bought these cute little serving bowls for it. I was so excited! She's the sweetest.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9344153474/" title="image (5) by daniliff, on Flickr"><img alt="image (5)" height="480" src="http://farm8.staticflickr.com/7352/9344153474_ac37b748ba.jpg" width="640" /></a><br />
<br />
I tried to help out by making the coconut whipped cream, but it didn't work out great. The taste was spot on, but it never really stiffened up. Not quite sure what I did wrong; maybe I overwhipped it in the electric mixer? It didn't really matter though because these were so delicious that we all slurped them down pretty quickly. When they started melting it almost turned into a soft coconut-watermelon ice cream. What a refreshing and tasty summertime treat! <br />
<br />
Next, we're off to the West Coast for our big summer trip. I'll be sure to tell you all about it when we get back!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9341366833/" title="image (7) by daniliff, on Flickr"><img alt="image (7)" height="480" src="http://farm4.staticflickr.com/3679/9341366833_5fa40042b1.jpg" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Boozy Watermelon Granitas</span></b><br />
from <a href="http://www.howsweeteats.com/2013/07/boozy-watermelon-granitas-with-coconut-whipped-cream/">How Sweet It Is</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
4 cups fresh cubed watermelon<br />
4 tablespoons granulated sugar<br />
1/4 cup coconut rum<br />
1 (14-ounce) can of full-fat coconut milk, refrigerated overnight<br />
<br />
<span style="color: #134f5c;"><b>Instructions</b></span><br />
1. In the blender or food processor, completely puree the watermelon. Strain the mixture through a fine mesh sieve over a measuring cup and use a spoon to press every last bit of liquid out of the watermelon pulp.<br />
2. Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves and once the liquid comes to a boil, turn off the heat.<br />
3. Pour the juice into a 9x13-inch baking dish and whisk in the rum. Freeze for 4 hours.<br />
4. Use a fork and scrape the mixture into small icy bites. Freeze again and repeat the scraping one or two more times within the next two hours or so.<br />
5. When ready to serve, open the can of cold coconut milk (don't shake it first!) and remove all of the liquid. Scoop the cream into the bowl of an electric mixer and beat on high speed with a whisk attachment until peaks form, about 2 minutes. If desired, you can sweeten your coconut whipped cream with a little sugar.<br />
6. Serve the granitas by layering a spoonful of the whipped cream, the granitas and more whipped cream. You can garnish with a sprig of mint if you have any on hand.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-49039396557914084412013-07-05T13:38:00.000-04:002013-07-05T13:42:11.306-04:00Guacamole<a href="http://www.flickr.com/photos/yellebellyboo/9214029403/" title="Guacamole by daniliff, on Flickr"><img alt="Guacamole" height="480" src="http://farm6.staticflickr.com/5336/9214029403_1984bbb28c.jpg" width="640" /></a><br />
<br />
I hope you had a wonderful 4th of July! We spent the evening on a friend's rooftop, where we could see fireworks in every direction. It was spectacular! And all of the fireworks were just far enough away that I wasn't irrationally afraid of them, like I often am. Win!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9216801112/" title="Guacamole by daniliff, on Flickr"><img alt="Guacamole" height="480" src="http://farm6.staticflickr.com/5519/9216801112_1ee554dbc6.jpg" width="640" /></a><br />
<br />
The 4th is a particularly big celebration in the Monkey Scientist's family because so many family birthdays fall right around the holiday. We've had a blast celebrating all week long, and it will continue this weekend! For our birthday gift to the Monkey Scientist's brother and his girlfriend, we gave them <a href="http://www.surlatable.com/product/PRO-298539/Preseasoned-Pig-Molcajete;jsessionid=4C5DD99C69DDDABB4CF7D35A939B5B2D.slt-app-02-p-app1">this mortar and pestle from Sur la Table</a> that I just love! Not only is it made of volcanic rock, it's a little pig! Too cute. Of course we gave it to them on the 4th so that we could make guac for the party.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9214030771/" title="Guacamole by daniliff, on Flickr"><img alt="Guacamole" height="480" src="http://farm3.staticflickr.com/2858/9214030771_6917d1214d.jpg" width="640" /></a><br />
<br />
Much overdue to all of you, here is my go-to guacamole recipe. I guess over the years I've adapted it from a plethora of recipes out on the web and made it my own. We make it all the time - especially for big parties or family dinners. It goes great on burgers, tacos, or just with chips. It's the perfect treat for the summertime! If you're not familiar with tomatillos, they're often sold with the tomatoes and avocados. They look like miniature green tomatoes but they naturally have a paper-like outside that easily peels off. They can be a bit sticky but that comes off with a good rinse under cold water. They're the secret to my famous guacamole!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9214032225/" title="Guacamole by daniliff, on Flickr"><img alt="Guacamole" height="480" src="http://farm8.staticflickr.com/7421/9214032225_020717bdd6.jpg" width="640" /></a><br />
<br />
<span style="color: #134f5c; font-size: large;"><b>Guacamole</b></span><br />
<span style="color: #134f5c;"><b><br /></b></span>
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
3 ripe avocados, removed from skins, pitted, and cut into chunks<br />
1 medium to large tomatillo, diced<br />
2-3 cloves garlic, diced<br />
1 jalapeño, diced<br />
juice of 1 lime<br />
1 tsp salt<br />
1 tsp freshly ground black pepper<br />
1/2 tsp cayenne pepper (or more if you like spicy)<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Add the avocado, tomatillo, garlic, and jalapeño to a large bowl or mortar. Smash with the back of a spoon, a potato masher, or a pestle until only small chunks remain.<br />
2. Add the lime juice, salt, pepper, and cayenne pepper and stir to incorporate.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-28924336908069692012013-07-03T11:50:00.001-04:002013-07-03T11:50:10.775-04:00Shanghai Shrimp<a href="http://www.flickr.com/photos/yellebellyboo/9197958609/" title="Shanghai shrimp by daniliff, on Flickr"><img alt="Shanghai shrimp" src="http://farm3.staticflickr.com/2806/9197958609_802a3cba09.jpg" height="480" width="640" /></a><br />
<br />
This summer has been, needless to say, hectic so far. But in the most fun sorts of ways! My birthday was a blast! We had a great yoga class with <a href="https://www.facebook.com/YogaJastine">my favorite yoga teacher</a> out on the lakeshore path. There are lots of photos up on <a href="http://strangeplaceforyoga.tumblr.com/">strangeplaceforyoga</a>, so head over there and check them out. We followed it up with an awesome (and plentiful) sushi dinner with friends (and my baby brother!) which made me smile.<br />
<br />
I have also been traveling for work, and even though it may feel like I'm always on a plane, when I travel I get to do my favorite part of my job and I've enjoyed all of the interesting things I've been learning. <br />
<br />
A couple weeks ago, we were able to spend a day up out on a friend's boat on Lake Geneva which was an absolute blast! We've also been taking advantage of the many summer festivals in Chicago. Last weekend we went to <a href="http://starevents.com/festivals/chicago-country-fest/">Country Fest</a>, where we were able to lay out in my new birthday hammock all day and enjoy the great weather and music. Last weekend I also had my first trip to <a href="http://www.ravinia.org/">Ravinia</a>, where we had a great night with Darius Rucker, Rodney Atkins, and Jana Kramer. I had the best night singing, dancing and picnicing!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9197960075/" title="Shanghai shrimp by daniliff, on Flickr"><img alt="Shanghai shrimp" src="http://farm8.staticflickr.com/7357/9197960075_80769bc123.jpg" height="480" width="640" /></a><br />
<br />
The summer is only ramping up from here! Soon I'll be headed on my last work trip of the summer (I hope) followed by a visit to my parent's house in NH. I'm ready to get out on the lake and waterski, as well as spend lots of overdue time with family. Once I get back, it will less than 2 weeks until our big trip! We're headed all over the Pacific Northwest and then flying down for a few days in San Diego to cap off the end to of the Monkey Scientist's last summer break. I couldn't be more excited. If you have any advice please share!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9200743174/" title="Shanghai shrimp by daniliff, on Flickr"><img alt="Shanghai shrimp" src="http://farm4.staticflickr.com/3789/9200743174_f51f1b9ed1.jpg" height="480" width="640" /></a><br />
<br />
Hopefully between all of the travel and fun I'll have time to share another recipe with you soon. In the meantime, this recipe was PERFECT for my crazy hectic lifestyle lately. Aside from the produce, we had everything we needed in the house, which is always a plus for me. Although the prep takes a little while, once the vegetables are chopped and the liquids are measured out, it doesn't take very long to come together. Plus, the boys were happy because it made a LOT of food! It was perfectly finished with a little watermelon for dessert, and I still had time to make <a href="http://yellebellyboo.blogspot.com/2010/05/bizcocho-de-chocolate-y-chipotle-and.html">Chipotle Brownies</a> (<i>man, does that post need to be updated</i>) for the Mexican-themed party we're going to tonight!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/9197962975/" title="Shanghai shrimp by daniliff, on Flickr"><img alt="Shanghai shrimp" src="http://farm4.staticflickr.com/3702/9197962975_f18ed650a5.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Shanghai Shrimp</span></b><br />
from <a href="http://www.familycircle.com/recipe/shanghai-shrimp-stir-fry/">Family Circle</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1 7 ounce package rice stick noodles<br />
3 tbsp canola or vegetable oil<br />
3 tbsp low-sodium soy sauce (divided)<br />
3 tbsp rice vinegar (divided)<br />
1/4 plus 1/8 tsp salt<br />
3/4 lb mini sweet peppers,tops trimmed, quartered<br />
8 oz sugar snap peas<br />
1 medium onion, thinly sliced<br />
1 1/2 lb raw cleaned shrimp (thawed if frozen)<br />
1/2 cup sweet chili sauce<br />
2 tbsp fresh lemon juice<br />
1 - 2 tsp Asian chili-garlic sauce (sambal oelek)<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Bring a large pot of salted water to a boil. Add the rice noodles and cook for 3 minutes, then drain.<br />
2. Heat 1 tbsp of oil in a large wok over medium high heat. Add the cooked rice noodles, 1 tbsp of soy sauce, and 1 tbsp of rice vinegar. Cook, stirring frequently, for 2-3 minutes or until the noodles just start to brown from the heat and the sauce is evenly distributed. Remove the noodles from the wok onto a large platter.<br />
3. Add the remaining 2 tbsp of oil to the wok and heat over medium high heat. Add the sweet peppers, sugar snap peas, and onion to the wok and cook, stirring frequently, for 5 minutes or until the onions just start to soften. Add the shrimp and 1/8 tsp salt. Cook, stirring, for an additional 4 minutes or so, until the shrimp are opaque. Whisk together 2 tbsp soy sauce, 2 tbsp rice wine vinegar, the sweet chili sauce, lemon juice, and chili-garlic sauce, then add to the wok and cook for an additional 1 minute.<br />
4. Pour the vegetable and shrimp mixture over the noodles, with all of the sauce in the pan, and serve.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-67556704437870286392013-05-24T05:00:00.000-04:002013-05-24T05:00:07.182-04:00Roasted Gnocchi<a href="http://www.flickr.com/photos/yellebellyboo/8744865410/" title="Roasted Gnocchi by daniliff, on Flickr"><img alt="Roasted Gnocchi" src="http://farm8.staticflickr.com/7287/8744865410_c92ccaa1cf.jpg" height="480" width="640" /></a><br />
<br />
A few weeks ago <a href="http://yellebellyboo.blogspot.com/2013/04/spicy-roasted-okra.html">I mentioned</a> my new favorite trick for making gnocchi. Let me preface this by saying I tried to make super authentic homemade gnocchi once. I attempted to make <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-gnocchi-with-maple-cinnamon-sage-brown-butter-recipe/index.html">Giada's Sweet Potato Gnocchi</a> because - well they have maple in them. I was living with a family friend, just after moving to DC and she's not exactly a cook. In fact the only "bowl" she had in the house was her pasta pot. I made do but well, not ideal for trying complicated cooking.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8743746189/" title="Roasted Gnocchi by daniliff, on Flickr"><img alt="Roasted Gnocchi" src="http://farm8.staticflickr.com/7285/8743746189_6a8446ff85.jpg" height="480" width="640" /></a><br />
<br />
My gnocchi came out like balls of glue. It was the most disgusting thing I think I've ever made. I was at the peak of being poor and unemployed, yet I think I still threw the whole batch away. Their only redeeming quality was that they were covered in a brown butter maple sauce, which I'm pretty sure I drank. I'm just not Giada, but that's OK with me. So when my old coworker's sister taught me this trick for making pre-packaged gnocchi I was quite excited. Gnocchi was back on my radar!<br />
<br />
(Side note: yes, that's a Spotted Cow in the background. The Monkey Scientist flew into Milwaukee on his way home from Florida and stopped on his way back to Chicago to get me some of this rare gem of a beer. It was perfectly paired with this Midwestern weeknight dinner of pork, gnocchi and asparagus!)<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8743748117/" title="Roasted Gnocchi by daniliff, on Flickr"><img alt="Roasted Gnocchi" src="http://farm8.staticflickr.com/7285/8743748117_f0f2303310.jpg" height="480" width="640" /></a><br />
<br />
This is literally the easiest way to make gnocchi ever. Is it a little more <a href="https://www.youtube.com/watch?v=we2iWTJqo98">Sandra Lee</a> than Giada? Sure. But I know my limits. And the result is about 10000 times tastier than my glue-ball fail. They are toasty and crunchy on the outside with a nice soft bite on the inside. I like this version the best, with a little bit of a kick from some Cajun seasoning, but you could really make them any way you like. The original version I had left out the Cajun seasoning and added shredded Parmesan that crusted up like the outside of an Asiago cheese bagel. The possibilities are endless!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8743746721/" title="Roasted Gnocchi by daniliff, on Flickr"><img alt="Roasted Gnocchi" src="http://farm8.staticflickr.com/7282/8743746721_e7006d53d4.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Roasted Gnocchi</span></b><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
1 package of pre-made gnocchi<br />
2 tbsp olive oil<br />
1/2 tsp salt<br />
1/2 tsp freshly ground pepper<br />
1 tsp Cajun seasoning<br />
<br />
<span style="color: #134f5c;"><b>Instructions</b></span><br />
1. Preheat the oven to 380 degrees F.<br />
2. Place the gnocchi on a foil-lined baking sheet and toss to coat with olive oil, salt, pepper, and cajun seasoning.<br />
3. Bake for about 20 minutes, tossing a few times, until the outsides are crispy but the insides still have a bite.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com5tag:blogger.com,1999:blog-1102278727786428185.post-24604900251842066502013-05-21T06:00:00.000-04:002013-05-21T06:00:11.887-04:00Lemony Rice Salad<a href="http://www.flickr.com/photos/yellebellyboo/8737390636/" title="Rice by daniliff, on Flickr"><img alt="Rice" src="http://farm8.staticflickr.com/7283/8737390636_dfee46703b.jpg" height="480" width="640" /></a><br />
<br />
Recently, I took quite possibly the most spontaneous trip I've ever taken. The Monkey Scientist was down in Florida with his family for Mother's Day and the roommate and I were feeling bored on Friday night. A lot of our friends were working or out of town, so we didn't have much to do over the weekend. So around 8 pm on Friday night, we booked a hotel in St. Louis. We got up at 5 am and drove down there for a couple days. Just like that. It was so out of character for me!<br />
<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8736273797/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Rice dressing by daniliff, on Flickr"><img alt="Rice dressing" src="http://farm8.staticflickr.com/7287/8736273797_d405b3d2da.jpg" height="480" width="640" /></a><br />
We had a blast on our mini vacation. We've been friends for so long that it doesn't take much until we're both cracking up at each other. Anyone who knows me well knows I tear up quite a bit when I laugh, and it was only about an hour into the drive that I had to stop and buy a box of tissues. Once we made it down there, we scalped tickets to a Cardinals-Rockies game and enjoyed the beautiful weather. While it was cold and miserable in Chicago, the weather was sunny and perfect in St. Louis!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8736273347/" title="pine nuts by daniliff, on Flickr"><img alt="pine nuts" src="http://farm8.staticflickr.com/7286/8736273347_f07bc5bb90.jpg" height="480" width="640" /></a><br />
<br />
The highlight of our trip was far and away the City Museum. Have you ever been there? I don't think I've stopped talking about it since. It's a giant playground...for adults. There are caves you can crawl in, tunnels in the ceiling that make you slide along on your belly, and a 10-story slide inside what looks like an old alley between two buildings. And that's just the inside! It was absolutely spectacular. We had no idea what to expect, and we were blown away. I think we spent almost 4 hours there. If you're ever in St. Louis it's a must-see! But I highly recommend you wear work-out clothes, which was the little tip we'd wished we were given!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8736268783/" title="Rice by daniliff, on Flickr"><img alt="Rice" src="http://farm8.staticflickr.com/7281/8736268783_7f016fe432.jpg" height="480" width="640" /></a><br />
<br />
This rice has nothing to do with St. Louis. But it is really great. The roommate had made it a few weeks ago on his night to make dinner, and I liked it so much I insisted he make it again. It's lemony and fresh - just what I was looking for as we're hitting the peak of Spring. It would be a great dish to bring to a barbecue this summer since it's just perfect at room temperature. I know we'll be making this all the way through to fall!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8736271261/" title="Rice by daniliff, on Flickr"><img alt="Rice" src="http://farm8.staticflickr.com/7287/8736271261_f2cdff530b.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Lemony Rice Salad</span></b><br />
from <a href="http://www.seriouseats.com/recipes/2013/03/carolina-gold-rice-salad-from-around-the-southern-table-recipe.html">Serious Eats</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1/2 cup pine nuts<br />
1 1/2 cups uncooked white rice<br />
1 teaspoon lemon zest<br />
1/4 cup fresh lemon juice (about 2 lemons)<br />
2 tablespoons fresh orange juice<br />
2 tablespoons white balsamic vinegar<br />
3/4 teaspoon salt<br />
1/8 teaspoon freshly ground pepper<br />
2 tablespoons extra virgin olive oil<br />
1 cup sliced green onions<br />
1/3 cup golden raisins<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. In a small skillet over medium heat, toast the pine nuts, stirring frequently, until just starting to brown. Don't let them burn!<br />
2. Meanwhile, cook the rice on the stove or in your rice cooker, following the package instructions.<br />
3. In a medium-sized bowl, whisk together the lemon zest, lemon juice, orange juice, white balsamic vinegar, salt, pepper, and olive oil.<br />
4. When the rice is done cooking, stir together the hot rice, pine nuts, dressing, sliced green onions, and golden raisins. Allow to settle to room temperature and serve.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-12406968872136577342013-05-17T10:54:00.000-04:002013-05-17T12:20:54.861-04:00Gardening in an Apartment<a href="http://www.flickr.com/photos/yellebellyboo/8713403549/" title="Gardening by daniliff, on Flickr"><img alt="Gardening" src="http://farm9.staticflickr.com/8275/8713403549_77f49a9d8b.jpg" height="480" width="640" /></a><br />
<br />
While this blog is about cooking, it's also about how to prepare great food at home even if you're living the apartment life, like me. I have just 1 oven, 4 burners (3 of which are small), and limited counter space. Yet nearly everything on this blog, I made at home. Which means you have no excuses. So when it comes to gardening, I want to encourage you to know that you can do it in your apartment, too! You're not going to grow an apple orchard, but there is no reason you can't grow some herbs and things!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8713424087/" title="Gardening w arrow by daniliff, on Flickr"><img alt="Gardening w arrow" src="http://farm9.staticflickr.com/8131/8713424087_40c9395cea.jpg" height="480" width="640" /></a><br />
<br />
The first thing I've been practicing with is what I call shot glass scallions. This is the easiest thing you can try at home! I have managed to kill many a plant in my day, but this has been a great success! <br />
<br />
When you're cutting up your green onions, leave just a little bit more than the roots at the bottom. Instead of tossing the ends, plop them in tall shot glasses with a little bit of water. I forgot to take a picture the first day, but after 2-3 days they had already started to sprout this much. You can see from my arrow where I had cut them. The green had all grown in that quickly! I was excited.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8713404163/" title="Gardening by daniliff, on Flickr"><img alt="Gardening" src="http://farm9.staticflickr.com/8544/8713404163_7ffd08d2df.jpg" height="480" width="640" /></a><br />
<br />
I changed the water once every 3 days or so. After another week, this is how big my green onions were. Almost usable!! I'm so excited. They needed barely any maintenance: no soil, just a little water and sunlight on our windowsill. My mom had this great bud vase growing up that was the shape of 6 shot glasses connected to each other. I think that would be perfect for this if I could find one. I might never need to buy scallions again if I just keep re-growing them!!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8714523982/" title="Gardening by daniliff, on Flickr"><img alt="Gardening" src="http://farm9.staticflickr.com/8545/8714523982_f54f495d57.jpg" height="480" width="640" /></a><br />
<br />
This was such a success that I'm going to start trying to grow a few more herbs - basil, rosemary, thyme, and peppermint - in pots outside. I have a history of killing all of the above herbs (and even letting a small basil plant disappear off my DC balcony in a thunderstorm once) so we'll see what happens. We're also trying some cherry tomatoes and habanero peppers, which are even more of an experiment. I have a pretty little flower, too. So we'll see what happens. I'll give you an update in a couple of months!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8714523284/" title="Gardening by daniliff, on Flickr"><img alt="Gardening" src="http://farm9.staticflickr.com/8115/8714523284_002330a6b8.jpg" height="463" width="640" /></a><br />
<br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.5784;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=883561;usg=AFHzDLubZolK3ElMWTlqLCA2QeYUfs0z5Q;adurl=http%253A%252F%252Fwww.kohls.com%252Fproduct%252Fprd-883561%252Fmikasa-cheers-6-pc-shot-glass-set.jsp%253Fpfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=584354;price=%2440.79;title=Mikasa+Cheers+6-Pc.+Sh...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F883561%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6695835.206;sz=180x150;ord=[timestamp]?;lid=41000613802463656;pid=07163546;usg=AFHzDLuGzgRxrgD3OvA2mmk_rLX8q-Zv0w;adurl=http%253A%252F%252Fwww.spirithalloween.com%252Fdetails%252Fproduct.aspx%253FProductAlias%253DBe-Test-Tube-Neon-Shot-Glasses%2526CategoryAlias%253DDecor_Entertaining-Party-Supplies;pubid=584354;price=%249.98;title=Halloween+Test+Tube+Ne...;merc=Spirit+Halloween;imgsrc=http%3A%2F%2Fwww.spirithalloween.com%2Fimages%2Fspirit%2Fproducts%2Fprocessed%2F07163546.zoom.a.jpg;width=67;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.4872;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=1038363;usg=AFHzDLsvqaowkKmeZy5hmZcldjvc5qj1WA;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-1038363%252F%253Fmr%253AtrackingCode%253DDBDCE051-3D76-E211-8D02-001517384908%2526mr%253AreferralID%253DNA;pubid=584354;price=%2412.94;title=Olive+Tree;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-1038363%2Fgenerated%2FPRO-1038363_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><br />danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-18751322242177884672013-05-13T07:00:00.000-04:002013-05-13T07:00:07.498-04:00Bacon Chicken Caesar Salad<a href="http://www.flickr.com/photos/yellebellyboo/8699308206/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8133/8699308206_5c1467dc75.jpg" height="480" width="640" /></a><br />
<br />
Before my parents moved up to <a href="http://instagram.com/p/LzQUg/">the lake</a>, I used to spend my vacation time in New England on Cape Cod with my aunt, uncle and little cousins. It's a shame that it's becoming harder and harder to squeeze in any time on the Cape now that I've moved further away and my job doesn't have the flexibility of my college internships. I miss lobster rolls, my daily serving of incredible ice cream, and especially my Aunt's Chicken Caesar Salad (which she got from <a href="http://www.foodnetwork.com/recipes/jamie-oliver/proper-chicken-caesar-salad-recipe/index.html">Jamie Oliver</a>). So with the first bit of what felt like summer last week, I was craving this salad for dinner.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8698205685/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8255/8698205685_a79010fa47.jpg" height="480" width="640" /></a><br />
<br />
Obviously I didn't quite think through the fact that having our oven on 400 for 2 hours on the first day when Chicago had temperatures over 80 was probably not the <i>best</i> idea I'd ever had. But when I got home from yoga and this salad was done, I didn't even care that I was sweating bullets. I was transplanted to a summer day on the Cape when I could still carry <a href="http://instagram.com/p/Sd1ljyI2kb/">my littlest cousin</a> to the beach and when she saw me her face lit up like I was Santa Claus. Nowadays I just get pictures of her wearing high heels and makeup. Sigh.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8698186989/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8260/8698186989_d88cc9f2e9.jpg" height="480" width="640" /></a><br />
<br />
There are a couple of things to note about this salad. The first is that this is not a "look I'm on a diet so I'm eating salad for dinner" salad. You just let a loaf of bread soak up chicken fat and bacon grease for 2 hours and then ate it. Don't kid yourself. On a side note, these are literally the best croutons in the entire world.<br />
<br />
If you do burn them a little bit because you turn the broiler on and then get distracted doing something important like studying for med school finals (I'm not saying that the Monkey Scientist burned all of the croutons while I was at yoga or anything like that), try to salvage them and just cut off the charred bits. They'll be just fine as long as you didn't burn the whole thing!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8699324860/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8116/8699324860_8f9ab7d011.jpg" height="480" width="640" /></a><br />
<br />
The second is anchovies. Yes, I know you're scared. Yes, they smell like cat food (and look like it once you mash them up). No, they aren't something I want on my pizza. But this is Caesar salad folks. And without anchovies, it just isn't Caesar dressing. I promise they won't taste like cat food once you drown them in olive oil, creme fraiche, and lemon juice. Just trust me on this one, OK? On the bright side, who knew that a can of anchovies cost barely more than a dollar? I don't even feel that bad that I threw the rest of the can away (because what the heck was I going to do with leftover anchovies).<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8698193629/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8402/8698193629_e2b955bcb7.jpg" height="480" width="640" /></a><br />
<br />
Now when I say this is my favorite Caesar salad ever, I'm not joking. The dressing is creamy and delicious. The croutons soak up all that fat, get crispy in the oven, and then when you put the dressing on them they soak it up and become chewable without destroying your teeth. Again, best croutons in the world. I enjoy the baked, dark meat chicken on this about 1000 times more than the rubbery slices of grilled chicken breast you get anywhere else. Although my aunt actually uses bone-in, skin on chicken breasts and it works great, too. And despite the fact that the roommate made a side of pasta, I stand by the fact that this salad is a solid meal. Even the Monkey Scientist had it for his whole dinner. It's worth every minute of sweltering over the oven.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8699302740/" title="Bacon Chicken Caesar Salad by daniliff, on Flickr"><img alt="Bacon Chicken Caesar Salad" src="http://farm9.staticflickr.com/8122/8699302740_28ba08df91.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Bacon Chicken Caesar Salad</span></b><br />
slightly adapted from <a href="http://www.foodnetwork.com/recipes/jamie-oliver/proper-chicken-caesar-salad-recipe/index.html">Jamie Oliver</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
4-6 chicken legs, skin on<br />
1 round loaf sourdough bread (about 9 ounces), chopped into 1.5" cubes<br />
6 slices bacon<br />
3 tbsp olive oil<br />
Sea salt and freshly ground black pepper<br />
3 sprigs fresh rosemary, leaves picked and roughly chopped<br />
1 large head romaine lettuce, chopped<br />
<span style="color: #134f5c;"><i>dressing</i></span><br />
1 clove peeled and smashed garlic<br />
4 anchovy fillets in olive oil, drained<br />
3 oz freshly grated Parmesan, plus a few shavings to serve<br />
1 heaped tbsp creme fraiche<br />
1 lemon, juiced (about 2 oz)<br />
Extra-virgin olive oil (about 6 oz)<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Preheat the oven to 400 degrees F.<br />
2. In a large glass baking dish, lay out the cubed bread, then bacon, then chicken legs. Drizzle with about 3 tbsp (or more) olive oil and sprinkle with freshly ground sea salt, black pepper, and chopped rosemary. Toss to coat evenly.<br />
3. Bake at 400 degrees F for 25-35 minutes, or until the chicken can easily be peeled off the bone. Remove the chicken, and toss the bacon and croutons. Make sure to leave all the fat drippings from the chicken and bacon in there. The croutons will soak that up and that's what makes them delicious! Return to the oven and allow to bake until the croutons and bacon are crispy but not burnt, tossing every 5-10 minutes or as necessary. If this isn't happening at 400 degrees F, turn the broiler on low, but watch carefully as the croutons could start to burn quickly!<br />
4. When the chicken has cooled slightly, use your hands or two forks to peel off the skin and discard, then peel the meat off the bones and shred. Chop the crispy bacon into bite size pieces.<br />
5. Add the lettuce, chicken, croutons, and bacon to a large salad bowl.<br />
6. Assemble the dressing: Using a mortar and pestle (or in my case, a small bowl and the handle of a lemon reamer), smash the anchovies and garlic into a thick paste. Whisk in the grated Parmesan, creme fraiche, juice of 1 lemon, and 3 times as much extra-virgin olive oil as lemon juice.<br />
7. Pour the dressing over the salad and toss to coat evenly. Serve with a few Parmesan shavings on top.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-22724031046163140372013-05-07T06:00:00.000-04:002013-05-07T06:00:08.466-04:00Caprese-Topped Steak<a href="http://www.flickr.com/photos/yellebellyboo/8684063823/" title="Caprese-topped steak by daniliff, on Flickr"><img alt="Caprese-topped steak" src="http://farm9.staticflickr.com/8396/8684063823_ddc0485e8a.jpg" height="480" width="640" /></a><br />
<br />
I have been learning to love craft beers over the last few years. Since college, I'm not a huge drinker, but I am getting quite skilled at drinking a half to a whole bottle of a really good beer lately. It's been a long journey from ordering light beers to understanding what types of beers I <i>actually </i>like. I know I'm not the only one who would choose a nice craft beer over a Bud Light. The growing number of bars with loads of beers on tap are a statement that wine-lovers aren't the only ones who get to be picky anymore!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8685179272/" title="Caprese-topped steak by daniliff, on Flickr"><img alt="Caprese-topped steak" src="http://farm9.staticflickr.com/8544/8685179272_41e645356a.jpg" height="480" width="640" /></a><br />
<br />
In DC, we used to love going to <a href="http://www.cometpingpong.com/">Comet Ping Pong</a>, where not only is the beer list long, but the pizza is pretty stellar as well. The fact that you can play ping pong while you wait for a table on their patio doesn't hurt either. And it was at Comet Ping Pong that I learned to love a brown ale, but more specifically learned that my very favorite beer just might be <a href="http://tommyknocker.com/Maple_Nut.html">Tommyknocker's Maple Nut Brown Ale</a>. If you're surprised that this beer infused with maple syrup is my favorite... <a href="http://yellebellyboo.blogspot.com/p/about-me.html">Hi, I'm Dani</a> and welcome to my blog that might as well be named yellebelly-full-of-maple. And lucky for me, I found a single bottle of this gem in the Make Your Own 6-Pack section of my local Jewel last week. Unlucky for me, I only found a single bottle. Can we find me some more please?<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8684065211/" title="Caprese-topped steak by daniliff, on Flickr"><img alt="Caprese-topped steak" src="http://farm9.staticflickr.com/8254/8684065211_ff547d1d1f.jpg" height="480" width="640" /></a><br />
<br />
My favorite beer, well most beers really, went great with this flank steak, broiled and topped with a caprese salad. I know what you're thinking, "wait a minute, Dani, you ate tomatoes?" Yes folks, I have been learning to tolerate, maybe even like, cherry tomatoes. As long as they've never seen a refrigerator. Maybe you can teach an old dog new tricks after all! Because man, I loved every bite of this dish!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8685179950/" title="Caprese-topped steak by daniliff, on Flickr"><img alt="Caprese-topped steak" src="http://farm9.staticflickr.com/8521/8685179950_18aff9717c.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Caprese-Topped Steak</span></b><br />
from <a href="http://www.howsweeteats.com/2013/04/red-wine-marinated-flank-steak-with-cherry-tomato-caprese-salsa/">How Sweet It Is</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1 (2 lb) flank steak, about 1 inch thick<br />
1 1/2 c dry red wine<br />
1/2 c olive oil<br />
4 garlic cloves, minced<br />
1 tsp salt<br />
1 tsp pepper<br />
<i><span style="color: #134f5c;">caprese topping</span></i><br />
1 pint cherry tomatoes, quartered<br />
1 small shallot, diced (I left this out)<br />
1/2 c mini mozzerella balls, quartered<br />
10 basil leaves, freshly chopped or <a href="http://veganyumyum.com/2007/01/how-to-chiffonade-basil/">chiffonaded</a><br />
1 tsp balsamic vinegar<br />
1/2 tsp olive oil<br />
1/8 tsp garlic salt<br />
pinch of pepper<br />
<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. In a large ziploc bag, combine the steak, red wine, olive oil, garlic, salt and pepper. Shake it up, then let it marinate for 2-24 hours in the refrigerator.<br />
2. Place the marinated steak on a foil-lined cookie sheet and broil on high for 6 minutes on each side, or until it's starting to char. You're welcome to grill it too, if you're into that.<br />
3. Pour the extra marinade into a small saucepan and bring to a boil. Turn down the heat and allow to simmer for 10-15 minutes until it is reduced and you've killed all the evil steak bacteria.<br />
4. In a bowl, combine the tomatoes, shallot (if using), mozzarella balls, basil, balsamic vinegar, olive oil, garlic salt, and pepper. Toss to coat.<br />
5. Allow the steak to rest for 10 minutes before slicing (unless you're impatient like me and hungry enough to eat dried out steak). Serve slices topped with caprese salad. Serve the reduced marinade on the side as a sauce for those who'd like it (or would like to dip freshly baked french bread in it).<br />
danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com5tag:blogger.com,1999:blog-1102278727786428185.post-72008657189018045222013-05-03T04:00:00.000-04:002013-05-03T10:32:06.142-04:00Malted Maple Blueberry Muffins<a href="http://www.flickr.com/photos/yellebellyboo/8686797114/" title="Malted Milk and Maple Blueberry Muffins by daniliff, on Flickr"><img alt="Malted Milk and Maple Blueberry Muffins" height="480" src="http://farm9.staticflickr.com/8401/8686797114_9c164415c1.jpg" width="640" /></a><br />
<br />
Last weekend was the first weekend with really gorgeous weather. The kind of weather that makes me force the Monkey Scientist out of the house to play in the sunshine with me. I wanted to celebrate with a bright and yummy breakfast to start the day on Saturday, which to me always means muffins. I bought a bag of frozen Maine blueberries at Trader Joe's a while ago and used the first half to make Easter muffins. They were corn and blueberry muffins and well... they were not a hit. So I decided to scrap that recipe and try something new.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8686795086/" title="Malted Milk and Maple Blueberry Muffins by daniliff, on Flickr"><img alt="Malted Milk and Maple Blueberry Muffins" height="480" src="http://farm9.staticflickr.com/8263/8686795086_edf6ef2ec3.jpg" width="640" /></a><br />
<br />
Of course, I couldn't leave well enough alone and make the recipe as it was written. I'm too obsessed with maple and malted anything to allow that. So I winged it and added quantities I thought would work (reasons I am not usually a baker) and magically it worked out! I was sort of afraid they'd end up super dry or un-risen or something, but somehow my additions didn't disturb the recipe too badly. Saturday win!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8685681645/" title="Malted Milk and Maple Blueberry Muffins by daniliff, on Flickr"><img alt="Malted Milk and Maple Blueberry Muffins" height="480" src="http://farm9.staticflickr.com/8387/8685681645_93ca09e547.jpg" width="640" /></a><br />
<br />
These muffins turned out wonderfully. Right after I put them in the oven I had to run to yoga class, so I left the Monkey Scientist to pull them out of the oven and make sure they were done. When I got home an hour later, one muffin was halfway in his mouth and another had disappeared. Looked like an upgrade from my Easter muffin fail for sure! Next time, I'd love to increase the maple flavor - maybe even using maple sugar instead of regular. But this recipe is an easy weekend go-to for now!<br />
<br />
Here's to hoping this weekend is just as beautiful as last!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8686793402/" title="Malted Milk and Maple Blueberry Muffins by daniliff, on Flickr"><img alt="Malted Milk and Maple Blueberry Muffins" height="480" src="http://farm9.staticflickr.com/8528/8686793402_36a8cecab8.jpg" width="640" /></a><br />
<b><span style="color: #134f5c; font-size: large;"><br /></span></b>
<b><span style="color: #134f5c; font-size: large;">Malted Maple Blueberry Muffins</span></b><br />
adapted from <a href="http://www.tasteofhome.com/recipes/frozen-blueberry-muffins">Taste of Home</a><br />
<i>makes one dozen muffins</i><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/3 teaspoon salt<br />
1/4 cup malted milk powder<br />
1 stick butter, softened<br />
1 cups sugar<br />
2 eggs<br />
1/2 cup milk<br />
1 tbsp maple syrup<br />
1 teaspoons vanilla extract<br />
1 cups frozen Maine blueberries<br />
<i><span style="color: #134f5c;">topping</span></i><br />
1 tablespoons sugar<br />
1/4 teaspoon ground nutmeg<br />
<br />
<span style="color: #134f5c;"><b>Instructions</b></span><br />
1. Preheat the oven to 375 degrees F.<br />
2. In a large bowl, whisk together the flour, baking powder, salt, and malted milk powder.<br />
3. In the bowl of your standing mixer, cream the butter and sugar until light and fluffy. Add in the eggs, milk, maple syrup, and vanilla extra and mix until combined evenly.<br />
4. Slowly add in the dry ingredients and mix until just incorporated. Stir in the frozen blueberries with a spatula.<br />
5. Evenly distribute the batter into a 12 muffin tin lined with muffin cups. In a small bowl, combine the remaining sugar and nutmeg and sprinkle over each muffin.<br />
6. Bake 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow to cool in the muffin tin for 10 minutes before removing to a wire rack.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com2tag:blogger.com,1999:blog-1102278727786428185.post-18606021400465946322013-04-30T05:34:00.000-04:002013-04-30T13:44:13.706-04:00Bibim Nengmyun (Gochujang Buckwheat Noodles)<a href="http://www.flickr.com/photos/yellebellyboo/8674213445/" title="Bibim Nengmyun by daniliff, on Flickr"><img alt="Bibim Nengmyun" src="http://farm9.staticflickr.com/8383/8674213445_771f3e0c15.jpg" height="480" width="640" /></a><br />
<br />
Unless this is your very first visit to the blog, you know we are spicy food eaters. I'm pretty sure sriracha has replaced ketchup in my regular diet (yes, it's all I put on my hot dogs), and the Monkey Scientist believes salt and pepper means salt and crushed red pepper flakes. When the roommate and I were at HMart, the women handing out samples warned us a few times that we should be careful because whatever they were giving us was very spicy. We disagreed. <br />
<br />
I say all of this as a warning. This dish was barely more than spaghetti and marinara sauce in our house, but our house is clearly not the norm. If you hate spicy food switch on over to <a href="http://yellebellyboo.blogspot.com/2011/11/spaghetti-meatballs.html">this post</a>. And just ignore all that crushed red pepper....<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8675079997/" title="Gochujang by daniliff, on Flickr"><img alt="Untitled" src="http://farm9.staticflickr.com/8545/8675079997_cf6ec6a7e2.jpg" height="480" width="640" /></a><br />
<br />
One thing I love about Asian foods is the variety and intensity of the spiciness they offer. Korean foods in particular have great flavor even in the spiciest ingredients. Whenever we go to the Asian market, we have to pick up a container of gochujang. This time, I learned something new about gochujang! It is rated in terms of spice where the higher number is spicier. Gochujang rated 1-2 is mild, 3 is medium, 4 is hot, and 5 is "burn your face off" hot. Or at least I think that's what this label was trying to tell me. We picked up a 3 and a 5 (the latter for the Monkey Scientist, of course). We don't actually buy this brand, despite their amazing graphic design. We buy Sunchang because the woman at HMart told us it's the best (<a href="http://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/">and some others seem to agree</a>).<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8675320204/" title="bibim nengmyun by daniliff, on Flickr"><img alt="bibim nengmyun" src="http://farm9.staticflickr.com/8520/8675320204_e75cc2c06d.jpg" height="480" width="640" /></a><br />
<br />
I liked this dish because I thought it would be a good way to test out the difference between the gochujang rated a 3 vs the 5. Honestly, I was terrified of the 5 at first. The picture on the jar doesn't have eyes anymore! But it actually wasn't that bad. At first, I don't think there is even a difference between the 3 and 5, but once it hits your mouth the 5 does create a tingle. I definitely burns a little bit, but it's also sort of just like a really pungent half sour pickle. For every day, the 3 is just fine, but I'm ok with keeping the 5 in the house as well.<br />
<br />
The dish itself is...interesting. Which I know was what my great grandmother said about things she didn't like, but that's not what I mean at all. I wouldn't say it was my favorite thing I've made recently, but it was a nice change of pace to what we usually eat and was super simple to throw together. It's a cold noodle dish, which I'm not very accustomed to making. I like the cold of the noodles contrasted with the heat from the gochujang. The tobiko on top added a nice bite that I enjoyed a lot. The original recipe was served with a hard boiled egg, but that did not sound up my alley at all. Otherwise, the recipe itself was very good!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8674212337/" title="Bibim Nengmyun by daniliff, on Flickr"><img alt="Bibim Nengmyun" src="http://farm9.staticflickr.com/8532/8674212337_d010023322.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">BiBim Nengmyun (Gochujang Buckwheat Noodles)</span></b><br />
slightly adapted from <a href="http://spoonforkbacon.com/2011/10/bibim-nengmyun/">spoon fork bacon</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
8 ounces Korean-style buckwheat noodles<br />
1/3 cup gochujang<br />
2 tablespoons granulated sugar<br />
1 ½ tablespoon low sodium soy sauce or tamari<br />
1 tablespoon rice wine vinegar<br />
2 teaspoons sesame oil<br />
1 teaspoon toasted sesame seeds<br />
<i>garnish:</i><br />
1 tbsp tobiko (flying fish roe)<br />
¼ small hothouse cucumber, julienne<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Cook the buckwheat noodles according to package instructions. Rinse in a colander under cold water until the noodles are cool.<br />
2. Combine the gochujang, sugar, soy sauce, rice wine vinegar, sesame oil, and sesame seeds in a small bowl and whisk until smooth. The gochujang will be thick at first, but just keep whisking!<br />
3. Pour the sauce over the noodles and stir to coat. Garnish with tobiko and julienned cucumber.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com0tag:blogger.com,1999:blog-1102278727786428185.post-29254924198847411552013-04-24T16:43:00.001-04:002013-04-24T16:43:16.019-04:00Bulgogi Style Salmon with Bok Choy and Shitake Mushrooms<a href="http://www.flickr.com/photos/yellebellyboo/8674207759/" title="bulgogi-style salmon by daniliff, on Flickr"><img alt="bulgogi-style salmon" src="http://farm9.staticflickr.com/8253/8674207759_c6893fb071.jpg" height="480" width="640" /></a><br />
<br />
This weekend we <i>finally</i> made a trip up to my favorite type of grocery store - the Asian market. We hadn't been in so many months, I was running low on lots of my staple ingredients! Although there are a few Asian markets on the north side of Chicago, I haven't found any Korean markets, and I hadn't found any markets that were very big. So this weekend was the grand adventure - we went up to the HMart in Niles.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8675322032/" title="Untitled by daniliff, on Flickr"><img alt="Untitled" src="http://farm9.staticflickr.com/8532/8675322032_b8da4269a2.jpg" height="480" width="640" /></a><br />
<br />
I've been to HMart's in Maryland and Massachusetts, so I knew generally what I could expect. But the one in Niles is a <b>Super</b> HMart which means it's the size of the Home Depot next door. We were literally lost in there for hours. We watched folks making kimchi, tried lots of samples (except the blood sausage... the woman handing out samples didn't think it was a good idea to offer me any), and loaded up on some of our favorite ingredients.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8678178355/" title="Making kimchi by daniliff, on Flickr"><img alt="Making kimchi" src="http://farm9.staticflickr.com/8126/8678178355_854b16b07f.jpg" height="480" width="640" /></a><br />
<br />
One fun part of the trip was watching the men at HMart making fresh kimchi. For those of you who aren't familiar with kimchi, it's a spicy fermented cabbage dish. It's almost similar to a good half sour pickle. In Korean restaurants, they often start the meal with a variety of very small side dishes that can include tofu, a type of Korean potato salad, broccoli, and <i>always</i> kimchi. I'd never seen anyone make it before so this was a special treat for me. They pull the cabbage to shreds while they're mixing it with the spices and vinegar. Pretty cool!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8674211169/" title="Untitled by daniliff, on Flickr"><img alt="Untitled" src="http://farm9.staticflickr.com/8257/8674211169_b5eabeb547.jpg" height="480" width="640" /></a><br />
<br />
This salmon dish was really delicious. It was a nice change of pace from our usual lemon juice and garlic salt preparation. It was just a little bit spicy from the sambal oelek and was sweetened by the sherry and sugar. The ginger, garlic, and soy sauce rounded out the traditional Asian flavors. In Korean tradition, I served a side of the freshly made kimchi along with our meal, which was spicy and pungent. My favorite! I especially liked the bed of bok choy and mushrooms under the salmon. Stay tuned for the final component of the meal!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8675314464/" title="bulgogi-style salmon by daniliff, on Flickr"><img alt="bulgogi-style salmon" src="http://farm9.staticflickr.com/8399/8675314464_f577ce1e4a.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Bulgogi-Style Salmon with Bok Choy and Shitake Mushrooms</span></b><br />
slightly adapted from <a href="http://www.weheartfood.com/2010/02/bulgogi-style-salmon-with-bok-choy-and-mushrooms.html">We<span style="color: #cc0000;">Heart</span>Food</a><br />
<b><span style="color: #134f5c;"><br />
</span></b> <b><span style="color: #134f5c;">Ingredients</span></b><br />
3 large garlic cloves, peeled, divided<br />
1/3 cup chopped green onions<br />
1/4 cup low-sodium soy sauce<br />
1 tbsp cooking sherry (Chinese rice wine would work, too)<br />
2 tsp minced fresh ginger, divided<br />
2 tsp sugar<br />
1 tsp sesame oil<br />
2 tsp chili-garlic sauce (sambal oelek)<br />
2 salmon fillets, 0.5-1 lb each<br />
1 tbsp olive oil (or chili-infused olive oil)<br />
1 bunch bok choy, bottoms removed and cut crosswise into 1/2-inch-wide strips<br />
8 oz fresh shiitake mushrooms, sliced<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Preheat the oven to 500 degrees F.<br />
2. Combine 2 of the garlic cloves (I broke them up slightly but didn't bother mincing), green onions, soy sauce, sherry, 1 tsp of ginger, sugar, sesame oil, and chili-garlic sauce. Blend using either your immersion blender or food processor until smooth to create your marinade.<br />
3. Place the salmon in a glass baking dish. Pour the marinade evenly over the salmon fillets and allow to marinate for at least 5 minutes. Bake for 8 to 12 minutes, or until the salmon is just opaque at the center.<br />
4. Meanwhile, place the olive in a wok and heat over medium high heat. Add the remaining clove of garlic, minced, and 1 tsp of ginger to the oil and heat until fragrant.<br />
5. Add the bok choy and mushrooms and saute until the mushrooms are soft and the bok choy is wilted.<br />
6. Serve the salmon over a bed of bok choy and mushrooms.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-72573300038158399422013-04-17T10:30:00.000-04:002013-04-17T10:30:01.694-04:00Spicy Roasted Okra<a href="http://www.flickr.com/photos/yellebellyboo/8642987312/" title="Spicy Roasted Okra by daniliff, on Flickr"><img alt="Spicy Roasted Okra" src="http://farm9.staticflickr.com/8117/8642987312_62de8cd2c6.jpg" height="480" width="640" /></a><br />
<br />
Let's talk okra. Have you ever tried okra? I grew up just north of Boston, so needless to say we were not a big okra-eating family. Actually, we weren't an okra-eating family at all. I'm not sure I'd ever even <i>seen</i> okra before I moved to DC, never mind tried it. I mean, the stuff looks like it's covered in dog slobber. Not exactly on my top 10 "must try" list.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8641886559/" title="Spicy Roasted Okra by daniliff, on Flickr"><img alt="Spicy Roasted Okra" src="http://farm9.staticflickr.com/8531/8641886559_66b3375d06.jpg" height="480" width="640" /></a><br />
<br />
Strangely enough, the grocery store by my apartment in Chicago almost always has okra. (Except the first time I'd worked up the nerve to try it. Obviously, that day they had no okra whatsoever.) In my store, it's up on the shelf with the Brussels sprouts. And that is another food - Brussels sprouts - that I never thought I liked until I found out they're actually my favorite thing in the world when <a href="http://yellebellyboo.blogspot.com/2011/10/shredded-sprouts-salad.html">sauteed in bacon fat</a> and <a href="http://yellebellyboo.blogspot.com/2012/02/brussels-sprouts-with-bacon-dried.html">mixed with Israeli couscous</a>. So if I could give Brussels sprouts a shot, why not okra?<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8642985630/" title="Spicy Roasted Okra by daniliff, on Flickr"><img alt="Spicy Roasted Okra" src="http://farm9.staticflickr.com/8252/8642985630_1b4ffded61.jpg" height="480" width="640" /></a><br />
<br />
My first instinct was that the dog slobber oozing out of the okra needs to be dried up. Please. And that means we are not making okra in a pan. We are not sauteing it down to a puddle of dog slobber. I'm not quite ready for that, even if I was using bacon fat. When I found this recipe for roasting the okra, I figured this was the best way to go.<br />
<br />
By the way, as long as we're talking bacon fat, I have a confession to make. For Easter, I made a quiche (which obviously included bacon) and ever since I've been saving leftover bacon fat in my fridge. I only use it for things like quick brussels sprouts on a weeknight. But yeah, there's that. Don't judge me. Especially if you're my sweet Kosher-keeping Bubby.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8641885515/" title="Spicy Roasted Okra by daniliff, on Flickr"><img alt="Spicy Roasted Okra" src="http://farm9.staticflickr.com/8392/8641885515_b24b0f274b.jpg" height="480" width="640" /></a><br />
<br />
Right, so okra. Okra rocks. Or at least this okra recipe does. I'm not quite ready to venture out and try any others yet, but I'm pretty stoked about what we had going on here. I'm always looking for a new vegetable to change up our routine (which, come summer, is asparagus, asparagus, asparagus....and our roommate hates asparagus) so this is a really nice change of pace. Plus it's seriously easy. You don't even have to trim the tops off if you don't want to! And the chili-infused olive oil the Monkey Scientist's mom gave us has some serious kick to it, so you know he was loving this recipe, too. (But if you're a weirdo and don't like spicy foods, you could use olive oil instead and I think you'll be just fine!) I'm excited. It's going into the rotation.<br />
<br />
Oh, P.S. those glorious little nuggets on the plate that look like tater tots are actually roasted gnocchi. In this case, Cajun roasted gnocchi. My old co-worker's sister gave me this recipe months ago and it is one of my favorite things ever. I really need to share it with you one of these days! <br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8642986864/" title="Spicy Roasted Okra by daniliff, on Flickr"><img alt="Spicy Roasted Okra" src="http://farm9.staticflickr.com/8256/8642986864_32fd2d5416.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Spicy Roasted Okra</span></b><br />
from <a href="http://www.tarteletteblog.com/2013/02/recipegluten-free-seared-lamb-chops.html">Tartlette</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
1 lb okra<br />
1/4 c chili-infused olive oil (we bought it, but <a href="http://www.tarteletteblog.com/2013/02/recipegluten-free-seared-lamb-chops.html">you can make your own</a>)<br />
1/2 tsp ground sea salt<br />
1/4 tsp ground black pepper<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Preheat the oven to 400.<br />
2. Wash the okra and slice in half vertically. I cut the tops off first, but this is optional. <br />
3. Put the okra in a large bowl with the chili-infused olive oil, salt, and pepper. Toss to coat.<br />
4. Place the okra in a single layer on a foil lined baking sheet. Bake for 15-20 minutes, until the okra is browned and crispy. Serve immediately.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-80511134422871116462013-04-16T15:12:00.001-04:002013-04-16T15:15:35.205-04:00My HomeI really try to stick to food blogging here, but I feel like I'd be doing a great disservice to my hometown to not say something today.<br />
<br />
I grew up every year spending Patriot's Day with my dad and brother, watching the Boston Marathon. Coming into this week and all through the morning yesterday, I was so disappointed that I couldn't be home for one of my favorite traditions for yet another year. And then I heard about the tragedy.<br />
<br />
To be honest, I really have no words. My emotions are raw.<br />
<br />
I'm angry. That's my city. It's my home. It makes me feel violated and wrong. I know I'm not the only one who feels this way. It's a special city that I am so proud to be from and I am pissed.<br />
<br />
I'm sad. I'm so very sad for the people affected by this tragedy. I am so grateful to everyone who called, emailed, texted, and Facebooked to reached out to me to make sure my family and friends are safe. My heart is where it always truly is - in Boston.<br />
<br />
Tomorrow, I'll post the recipe and blog post I wrote up last week. I hope it can comfort you the only way I know how - with food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.leonardpzakimbunkerhillbridge.org/images/Zakim_Bridge_AndyRyan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.leonardpzakimbunkerhillbridge.org/images/Zakim_Bridge_AndyRyan.jpg" height="476" width="640" /></a></div>
<br />danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-35371524373901089322013-04-10T11:22:00.001-04:002013-04-10T11:30:32.716-04:00Thai Red Curry Chicken<a href="http://www.flickr.com/photos/yellebellyboo/8636599521/" title="Thai Red Curry by daniliff, on Flickr"><img alt="Thai Red Curry" src="http://farm9.staticflickr.com/8529/8636599521_9a28e6567f.jpg" height="480" width="640" /></a><br />
<br />
I'm just going to not talk about my lack of frequent posting today and instead talk about yoga. Just for a quick change of pace, and because this dinner was eaten at 10 pm so that I could go to yoga before I ate. I'm lucky the Monkey Scientist grew up in a household where they almost always eat late dinners because this is becoming a more and more frequent occurrence for us, especially since my Tuesday and Thursday yoga classes are at 8.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8636603755/" title="Thai Red Curry by daniliff, on Flickr"><img alt="Thai Red Curry" src="http://farm9.staticflickr.com/8392/8636603755_17e69ae42b.jpg" height="480" width="640" /></a><br />
<br />
Like this blog, my yoga journey started in DC. When I was living in DC for my "intern summer" (my DC readers know what I'm talking about), I was working in a <strike>government affairs</strike> lobbying office on F Street for a huge IT company. My family friends have always been huge into yoga, but I'd never been to a real class of my own. I discovered this amazing yoga studio in Dupont Circle that I would walk to once or twice a week for class. More importantly, I discovered a yoga teacher who was patient and wise and made me leave with such a sense of calm and happiness that I had never felt in any other type of exercise. I dragged others to her class with me and enjoyed it all summer long.<br />
<br />
I moved back to Michigan at the end of the summer to finish school and tried a yoga class here and there. In January, I moved back to DC to find that my yoga teacher was off on a long journey that would eventually bring her to settle in Costa Rica. My yoga studio had been turned into a nail salon (like seemingly many storefronts in DC). I tried a few other studios, but they were so crowded that I didn't feel the personal centering I had felt before. And then I joined <a href="http://www.stroga.com/">Stroga</a>.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8637707482/" title="Thai Red Curry by daniliff, on Flickr"><img alt="Thai Red Curry" src="http://farm9.staticflickr.com/8261/8637707482_1fd1e680be.jpg" height="480" width="640" /></a><br />
<br />
Stroga is meant to bring together strength and yoga. Instead, I felt like it pulled them apart for me. When I was going there, there was a big divide between the "strength people" who did group fitness classes and the "yoga people". We were on different floors and there didn't seem to be a lot of overlap between people taking the different classes. And so I got really into group fitness. I learned to love (and hate) kettlebells, medicine balls, and TRX. And I never ventured down to the yoga floor - in fact I kind of drew away from yoga. By the time <a href="http://www.nytimes.com/2012/12/23/sunday-review/the-perils-of-yoga-for-men.html?pagewanted=all&_r=0">the infamous NY Times article</a> came out, I was done with yoga. Me and my kettlebells had moved on.<br />
<br />
And then I moved to Chicago. I was dying to join a studio with group fitness classes, like Stroga had been for me in DC. There is actually a studio that's really similar to Stroga right across the street from my house, but I couldn't justify spending hundreds of dollars per month on a gym membership. So I joined the regular gym across the street (for less than $40 per month) and tried to bring everything I'd learned at Stroga to my own gym routine. I saw yoga classes on the schedule, but until I had a big push from my roommate, I had no interest. But he pushed me, and I'm glad he did.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8637705228/" title="Thai Red Curry by daniliff, on Flickr"><img alt="Thai Red Curry" src="http://farm9.staticflickr.com/8247/8637705228_ece8662a6b.jpg" height="480" width="640" /></a><br />
<br />
I am so lucky that yoga at my gym is wonderful. I've been to what I call "gym yoga" classes at other gyms where they push you and don't correct you, and I think these are the types of injury-laden classes the NY Times was talking about. Even though one of our weekly classes is yoga sculpt, our wonderful instructors correct me constantly and have pushed me far beyond any limits I felt before. In fact, my yoga sculpt class is where I am CONSTANTLY being yelled at to plug my shoulders into my back, which has improved my arms stands and head stands tremendously.<br />
<br />
So I'm back into yoga. I feel like I'm getting a lot stronger from it and I'm starting to find that peace of mind back that brought me to love yoga in the first place. Still, some weeks, I have no interest in going. But others I find myself on the mat three times a week. For someone who has never been big into working out, that's huge for me. It makes me earn this curry dish. With regular coconut milk.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8636602079/" title="Thai Red Curry by daniliff, on Flickr"><img alt="Thai Red Curry" src="http://farm9.staticflickr.com/8406/8636602079_96ac64e33a.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Thai Red Curry Chicken</span></b><br />
from <a href="http://www.eatliverun.com/thai-red-curry-chicken/">Eat, Live, Run</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients:</span></b><br />
1 tbsp coconut oil<br />
1″ knob ginger, peeled and grated<br />
1 lb boneless skinless chicken breast, cut into bite-sized chunks<br />
3 tbsp red curry paste<br />
3 cups coconut milk, light or regular<br />
1 1/2 cups water<br />
2 baby bok choy, chopped<br />
1 red bell pepper, thinly sliced<br />
1 cup chopped snow peas<br />
2 sweet potatoes, peeled and julienned or diced into 1/4″ thick pieces<br />
1 1/2 tsp sugar<br />
2 tsp fish sauce<br />
juice of 1 lime<br />
1 tsp salt<br />
cooked rice or quinoa for serving<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. In a dutch oven over medium high heat, melt the coconut oil.<br />
2. Add the grated ginger and saute until fragrant, 1-2 minutes. Don't let it start to brown.<br />
3. Throw in the chicken and cook, stirring frequently, until the chicken is seared on all sides but not cooked through. Add the curry paste and continue cooking and stirring for 2 minutes.<br />
4. Pour in the water and coconut milk (be sure to shake or stir the coconut milk before adding) along with the bok choy, bell pepper, snow peas, and sweet potatoes. Bring to a boil.<br />
5. Once boiling, add the sugar, fish sauce, lime, and salt. Turn the heat down to medium or low and allow it to simmer for 10 minutes.<br />
6. Serve over rice or quinoa.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com3tag:blogger.com,1999:blog-1102278727786428185.post-43284053576080314732013-03-19T11:49:00.000-04:002013-04-04T17:06:32.614-04:00Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema<a href="http://www.flickr.com/photos/yellebellyboo/8571190627/" title="Chicken and goat cheese creama tacos by daniliff, on Flickr"><img alt="Chicken and goat cheese creama tacos" src="http://farm9.staticflickr.com/8377/8571190627_cc41cb349f.jpg" height="480" width="640" /></a><br />
<br />
As you probably guessed, I've been having a lot of internal debate lately. There are a lot of days where I just say, that's it. I want to quit the blog. But then, like the <a href="http://www.youtube.com/watch?v=C_ESeEZD_OY">hot girl at the gym</a>, a recipe comes along that I have to share with you that changes my mind. So I'm back here again. So don't despair.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8571265187/" title="Chicken and goat cheese creama tacos by daniliff, on Flickr"><img alt="Chicken and goat cheese creama tacos" src="http://farm9.staticflickr.com/8089/8571265187_e1cca1ee9f.jpg" height="480" width="640" /></a><br />
<br />
So what have you missed? We had a delicious Valentine's Day dinner at what just might be <a href="http://homebistrochicago.com/">our favorite restaurant in Chicago</a>. I am so excited for my <a href="http://www.alacardchicago.com/">a la Chicago</a> cards to come in the mail so we can go back again ASAP. The Monkey Scientist had a milestone birthday, which called for two cakes - a <a href="http://yellebellyboo.blogspot.com/2011/12/graham-cracker-torte.html">graham cracker torte</a> from me and a carrot cake (his favorite) from his mom. We had a romantic French dinner for our anniversary at <a href="http://www.monamigabi.com/">a Chicago institution</a>. And now, of course, <a href="http://yellebellyboo.blogspot.com/2011/05/cadbury-mini-eggs-cookies.html">Cadbury Mini Eggs</a> have returned to my daily food pyramid. They almost make up for the fact that Spring has definitely not sprung yet in Chicago.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8571203169/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Chicken and goat cheese creama tacos by daniliff, on Flickr"><img alt="Chicken and goat cheese creama tacos" src="http://farm9.staticflickr.com/8244/8571203169_1a7c058ee7.jpg" height="480" width="640" /></a><br />
<br />
For my loyal DC following, I did make a quick trip back to my former home last month. It was great to be back, even just for a couple of days. I got in an amazing workout with my <a href="http://monaweber.wix.com/brianmcgeefit">old trainer</a> who I miss every time I work out in Chicago. No one can kick my butt into shape quite like he can. I also had a really great dinner at <a href="http://dc-maple.com/">Maple</a> with some friends I love and miss every day. That little corner of Columbia Heights has really transformed since I moved with new restaurants and bars! I'm loving what's going on there food-wise.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8571205869/" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;" title="Chicken and goat cheese creama tacos by daniliff, on Flickr"><img alt="Chicken and goat cheese creama tacos" src="http://farm9.staticflickr.com/8511/8571205869_b39fcf5d08.jpg" height="480" width="640" /></a><br />
<br />
Oh, you just wanted to hear about the tacos? The tacos are incredible. This is not your every-Tuesday taco. It's definitely up a level. The goat cheese crema has a kick from the jalapenos that I really enjoyed. And the chicken is smokey, spicy and exactly what I needed. Way better than my standard ground chicken/turkey (even though I do love my <a href="http://yellebellyboo.blogspot.com/2011/08/homemade-taco-seasoning.html">homemade taco seasoning blend</a>). It takes a little more work, but it's still a pretty easy weeknight dinner if you give yourself the time to roast the chicken. We will definitely be having this one again soon. Or at least making some more crema, because I could eat that stuff with a spoon. (OK, I did eat some of it with a spoon.)<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8572288320/" title="Chicken and goat cheese creama tacos by daniliff, on Flickr"><img alt="Chicken and goat cheese creama tacos" src="http://farm9.staticflickr.com/8094/8572288320_5597089ccb.jpg" height="480" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema</span></b><br />
slightly adapted from <a href="http://www.howsweeteats.com/2013/03/smokey-roasted-chicken-tacos-with-spicy-goat-cheese-queso/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+howsweeteats%2FsmSp+%28How+Sweet+It+Is%29">How Sweet Eats</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
1.5-2 pounds boneless, skinless chicken thighs<br />
1 sweet onion, sliced<br />
1 tsp smoked paprika<br />
1/2 tsp Kosher salt<br />
1/2 tsp pepper<br />
1/2 tsp cumin<br />
1/2 tsp chili powder<br />
1/4 tsp garlic powder<br />
1/4 tsp cayenne pepper<br />
2 tablespoons olive oil<br />
2 limes, sliced into wedges<br />
<i><span style="color: #134f5c;">spicy goat cheese crema</span></i><br />
1 tablespoon coconut oil (or unsalted butter)<br />
1/2 jalapeño pepper, diced<br />
1 garlic clove, minced<br />
1 tablespoon flour<br />
1/2 cup milk<br />
6 ounces goat cheese, crumbled<br />
salt and pepper<br />
<i><span style="color: #134f5c;">for serving</span></i><br />
whole wheat tortillas, warmed<br />
chopped tomatoes<br />
sliced avocado<br />
diced red onion<br />
<a href="http://www.newmansown.com/products/newmans-own-tequila-lime-salsa/">tequila lime salsa</a><br />
lime wedges<br />
<br />
<span style="color: #134f5c;"><b>Instructions</b></span><br />
1. Preheat oven to 425 degrees F. Spray a glass baking dish with nonstick cooking spray.<br />
2. In a small bowl, combine the salt, pepper, paprika, chili powder, cumin, garlic powder, and cayenne, mixing to combine.<br />
3. Pat the chicken thighs dry with a paper towel, then rub to coat with the spice mixture/<br />
4. Spread the sliced onions evenly across the bottom of the baking dish, then set the chicken on top. Place lime wedges in between the chicken pieces. Cover tightly with foil and bake for 45-60 minutes.<br />
5. Remove chicken and let cool slightly, then shred with two forks.<br />
6. While the chicken is cooling, make the goat cheese crema: In a medium saucepan, melt the coconut oil over medium heat. When completely melted, add the garlic and jalapeno, cooking while stirring for 1-2 min. Add the flour and whisk to form a roux. Allow to cook for 1-2 minutes to brown very slightly. Then, whisk in the milk. Reduce the heat to low and allow to cook for another 1-2 minutes until thick. Stir in the goat cheese until entirely melted, then season with salt and pepper.<br />
7. Assemble the tacos on warm tortilla shells, with the shredded chicken, goat cheese crema, tomatoes, onions, avocados, and salsa. If desired, top with fresh squeezed lime juice.<br />
<br />
<br />
This recipe was featured on Full Plate Thursday!<br />
<a href="http://mizhelenscountrycottage.blogspot.com/2013/04/full-plate-thursday-4-4-13.html"><img alt="Miz Helen’s Country Cottage " border="0" src="http://i755.photobucket.com/albums/xx199/darnold23/Featured-Full-Plate-Thursday-Badge-1.jpg" /></a>danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com5tag:blogger.com,1999:blog-1102278727786428185.post-58226907325988306632013-02-04T16:35:00.000-05:002013-02-11T12:07:00.633-05:00Coat Rack<a href="http://www.flickr.com/photos/yellebellyboo/8425279680/" title="Coat hanger by daniliff, on Flickr"><img alt="Coat hanger" src="http://farm9.staticflickr.com/8474/8425279680_c9c3c2de42.jpg" height="640" width="480" /></a><br />
<br />
This has been one of the more ridiculous weather weeks of my life. It has rained, sleeted, hailed, snowed, been 60 degrees, been 10 degrees - my body is hating it. I can deal with the cold, but the ups and downs and grim dark clouds are getting to me. My coat collection has never gotten so much use!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8425284886/" title="Coat hanger by daniliff, on Flickr"><img alt="Coat hanger" src="http://farm9.staticflickr.com/8515/8425284886_b0e323dd75.jpg" height="480" width="640" /></a><br />
<br />
Since winter came, we've been having trouble figuring out what to do with our coats. The one thing our apartment really lacks is closets. We could definitely use a coat closet and a closet in the bathroom for towels. But since we rent, we're making do with what we have. That means big plastic bins for towels under the bed and for our coats, we had been hanging them on a single hook that was blocking my full length mirror and the way into our closet. It was just not working.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8424187199/" title="Coat hanger by daniliff, on Flickr"><img alt="Coat hanger" src="http://farm9.staticflickr.com/8097/8424187199_99ab6c57e1.jpg" height="480" width="640" /></a><br />
<br />
I wanted to get a new coat rack without spending too much money. I found this coat rack at Home Goods that was exactly what I needed - just the right size and everything - but it was a pretty hideous red. I saw it's potential though! Just as my mom says when showing houses, you can ALWAYS paint it. And so I went to Home Depot and picked exactly the color paint I liked, bought a sample size of paint, and gave it a little makeover. I'm pretty excited with how it turned out. What do you think? Next time I'd love to make it a real DIY and build the whole thing myself, but this was a nice quick project to solve my coat issues!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8425281896/" title="Coat hanger by daniliff, on Flickr"><img alt="Coat hanger" src="http://farm9.staticflickr.com/8471/8425281896_26b881be7b.jpg" height="640" width="480" /></a><br />
<br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.2604;sz=180x150;ord=[timestamp]?;lid=41000613802463762;pid=JNSN5441;usg=AFHzDLtM0DhBJydNGqfleW50PeV3Tu7Fxw;adurl=http%253A%252F%252Fwww.comfortmarket.com%252Fjnsn5441.html;pubid=584354;price=%2411.11;title=Stanley+Hardware+Oil+R...;merc=ComfortMarket.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg228%2Fjnsn5441.gif;width=110;height=83" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6535997.1512;sz=180x150;ord=[timestamp]?;lid=41000613802464048;pid=20896363;usg=AFHzDLsgd29woVL4ADKycnfO5w-GfXvNEw;adurl=http%253A%252F%252Fwww.officemax.com%252Foffice-furniture%252Foffice-decor%252Fcoat-racks%252Fproduct-prod3110956%253Fcm_mmc%253DPerformics-_-Office%252520Furniture-_-Office%252520Decor-_-Coat%252520Racks%2526ci_src%253D14110944%2526ci_sku%253D20896363;pubid=584354;price=%2459.99;title=Safco+3-Hook+Wood+Wall...;merc=OfficeMax;imgsrc=http%3A%2F%2Fwww.officemax.com%2Fcatalog%2Fimages%2F397x353%2F20896363i_01.jpg;width=95;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.2619;sz=180x150;ord=[timestamp]?;lid=41000613802463762;pid=SC2635;usg=AFHzDLu8ue_WErjaQaBbCOKeO44845VlNA;adurl=http%253A%252F%252Fwww.comfortmarket.com%252Fsfc2635.html;pubid=584354;price=%2435.04;title=Safco+4220CY+Cherry+Co...;merc=ComfortMarket.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg151%2Fsfc2635.gif;width=85;height=85" vspace="0" width="180"></iframe><br />danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com3tag:blogger.com,1999:blog-1102278727786428185.post-31271119986778812422013-01-31T11:21:00.000-05:002013-02-11T12:12:05.935-05:00Roasted Tomato and Basil Israeli Couscous<a href="http://www.flickr.com/photos/yellebellyboo/8315689547/" title="Roasted tomato and basil Israeli couscous by daniliff, on Flickr"><img alt="Roasted tomato and basil Israeli couscous" src="http://farm9.staticflickr.com/8219/8315689547_29530265d4.jpg" height="480" width="640" /></a><br />
<br />
I made this recipe a loooong time ago (hense the Christmas bowl - but it works for Valentine's day too, right?) and I'm sorry I'm just getting around to sharing it with you! We made this for the Monkey Scientist's niece, who came over for a sleepover during her winter break from school. It is so simple to make and was easy to make with just the ingredients we had in the house.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8315688939/" title="Roasted tomato and basil Israeli couscous by daniliff, on Flickr"><img alt="Roasted tomato and basil Israeli couscous" src="http://farm9.staticflickr.com/8079/8315688939_7b91f4ffc8.jpg" height="480" width="640" /></a><br />
<br />
I am not a big tomato person, but when you roast them I'm in love. Even in the winter, when tomatoes are far from their best, they're great when you roast them. Mixing them with a little basil and Israel couscous - possibly my favorite grain - I was in heaven. We usually have grape or cherry tomatoes in the house so this one is an easy one. It's a little sweet, savory, and great for a weeknight meal.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8316742682/" title="Roasted tomato and basil Israeli couscous by daniliff, on Flickr"><img alt="Roasted tomato and basil Israeli couscous" src="http://farm9.staticflickr.com/8504/8316742682_43240cafae.jpg" height="480" width="640" /></a><br />
<br />
<span style="font-size: large;"><span style="color: #134f5c;"><b>Roasted Tomato and Basil Israeli Couscous</b></span></span><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
1/2 c cherry or grape tomatoes, halved<br />
4 tsp olive oil, divided<br />
salt and pepper <br />
1 cup Israeli couscous, cooked to package instructions (still warm)<br />
2 tbsp fresh basil, chopped<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. On a cookie sheet lined with foil, toss the tomatoes in 2 tsp olive oil, salt and pepper. Broil for about 5-10 minutes, or until the tomatoes look wilted and just barely start to brown.<br />
2. Toss the tomatoes, israeli couscous, basil, salt and pepper, and remaining olive oil in a bowl. Serve immediately.<br />
<br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6664914.88;sz=180x150;ord=[timestamp]?;lid=41000613802464013;pid=833988;usg=AFHzDLvdhHLvferWagHfPtMH560x3cgfow;adurl=http%253A%252F%252Fwww.lenox.com%252Fcat%252Findex.cfm%253Ffuseaction%253Dprod%2526pid%253D24363%2526Code%253D96206%2526cm_mmc%253DChannelAdvisor-_-ComparisonShoppingEngine-_-Google-_-Generic;pubid=584354;price=%2429.95;title=Organics+Heart+Bowl+by...;merc=Lenox;imgsrc=http%3A%2F%2Fs7ondemand1.scene7.com%2Fis%2Fimage%2FLenox%2F833988_wsHR%3F%24sm%24;width=85;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.2620;sz=180x150;ord=[timestamp]?;lid=41000613802463762;pid=BUYS27018;usg=AFHzDLsHjOsNx4jQGRKKIVjvDPJ8Azupaw;adurl=http%253A%252F%252Fwww.unbeatablesale.com%252Fbuys27018.html;pubid=584354;price=%248.18;title=Amscan+147788+Heart+Sh...;merc=UnbeatableSale;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg202%2Fbuys27018.gif;width=110;height=84" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.3381;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=618629;usg=AFHzDLtDsKbKYPPtOjhbho0cEym9MRYIQg;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-618629%252F;pubid=584354;price=%249.94;title=Revol+Miniatures+Et+Ve...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-618629%2Fgenerated%2FPRO-618629_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><br />danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-56655281650372976362013-01-27T11:09:00.001-05:002013-01-27T11:09:03.317-05:00Spicy Honey Brushed Chicken Thighs<a href="http://www.flickr.com/photos/yellebellyboo/8415121671/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8048/8415121671_97de5f24e4.jpg" width="640" /></a><br />
<br />
To make the understatement of 2013, this post is overdue. To be honest, after the holidays I needed a little hiatus from blogging. I needed to just get in the kitchen and cook without worrying about taking photos or finding the time to write up a post. But I knew the blogging bug would come back eventually, so I didn't want to scare you into thinking yelleBELLYboo was gone forever.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8415125293/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8044/8415125293_f5c0cd5c56.jpg" width="640" /></a><br />
<br />
So, I probably shouldn't be admitting this, but I was so lame on Friday night. We came home from work, had a few snacks, and were lying horizontally on our bed looking at cookbooks to find a recipe for dinner. The next thing I knew, it was 9:30 and I couldn't get myself to fully wake up. To be fair, we had an incredibly busy week!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8415126277/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8495/8415126277_91697df84b.jpg" width="640" /></a><br />
<br />
Side note - highlight of the week was seeing Book of Mormon. We went to a great dinner at Bistro Voltaire first (they have an excellent $29 prix fixe pre-theater menu) where we had fabulous french onion soup, creme brulee, and lots of other French favorites. Then we went to the show - my Chanukah/Christmas present - and laughed the entire time. It was one of my favorite dates we have ever been on.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8415124905/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8049/8415124905_b9880dfe08.jpg" width="640" /></a><br />
<br />
Anyways, my week was like that. Every night was something. Including a Thursday night gym trip after work that somehow turned into over 2 hours at the gym and not getting home until 9. By Friday I was exhausted. So when I couldn't revive out of my coma, I sent the Monkey Scientist to the store and he came back with all of the ingredients to make this recipe.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8416219788/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8329/8416219788_9a14f28e41.jpg" width="640" /></a><br />
<br />
It reminds me a LOT of one of my favorite recipes - <a href="http://www.cookincanuck.com/2012/04/spicy-chicken-thigh-recipe-with-cucumber-avocado-salsa/">Spicy Chicken Thighs with Cucumber Avocado Salsa from Cooking Canuck</a> - and I think it was every bit as good. We (of course) made it spicier than it originally called for. Good news - I think my taste buds are growing back because I actually tasted the kick in this one. The boys? Not so much. This was a late night dinner, but it was fantastic, quick to put together, and easy as pie. So easy my brother could make it - and with an ingredient list short enough that we had everything in the house except the chicken. Served with a salad it was just what I needed!<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8415123743/" title="Spicy Honey-Brushed Chicken Thighs by daniliff, on Flickr"><img alt="Spicy Honey-Brushed Chicken Thighs" height="480" src="http://farm9.staticflickr.com/8055/8415123743_94a1316831.jpg" width="640" /></a><br />
<br />
<span style="font-size: large;"><span style="color: #134f5c;"><b>Spicy Honey Brushed Chicken Thighs</b></span></span><br />
slightly adapted from <a href="http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs-10000001591042/">Cooking Light</a><br />
<br />
<span style="color: #134f5c;"><b>Ingredients</b></span><br />
2 tsp garlic powder<br />
2 tsp ancho chili powder (regular chili powder would work fine)<br />
1 tsp salt<br />
1 tsp ground cumin<br />
1 tsp Hungarian sweet paprika<br />
1/2 tsp freshly ground pepper <br />
1/2 tsp ground red pepper (cayenne)<br />
8 skinless, boneless chicken thighs <br />
Cooking spray<br />
6 tbsp honey<br />
2 tsp cider vinegar<br />
1 tbsp sriracha<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Combine the garlic powder, ancho chili power, salt, cumin, paprika, pepper and red pepper in a large bowl.<br />
2. Add the chicken thighs to the bowl and toss to evenly coat with all of the spices.<br />
3. Line a cookie sheet with heavy duty foil and spray with cooking spray. Lay the chicken thighs flat on the cookie sheet. Broil (on high) for 5 minutes on each side.<br />
4. While the chicken is broiling, combine the honey, vinegar, and sriracha in a small bowl. <br />
5. Once the chicken has cooked on both sides, remove from the oven and brush one side with the honey mixture. Broil for an additional 1 minute. Remove from the oven and flip, then brush the other side with the honey mixture then broil 1 minute or until the chicken is cooked through. Serve immediately.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com1tag:blogger.com,1999:blog-1102278727786428185.post-73266134986756872822012-12-24T14:14:00.000-05:002012-12-24T14:14:33.696-05:00Peppermint White Chocolate MandM Cookies (Merry Christmas!)<a href="http://www.flickr.com/photos/yellebellyboo/8304948094/" title="White chocolate peppermint m&m cookies by daniliff, on Flickr"><img alt="White chocolate peppermint m&m cookies" height="480" src="http://farm9.staticflickr.com/8220/8304948094_02db40fe16.jpg" width="640" /></a><br />
<br />
This year, I'm spending Christmas with the Monkey Scientist's family. His mom is an expert baker and I wanted to help contribute to the endless flow of Christmas cookies she's producing. I picked up a couple bags of these MandMs at Target (uhh they were white chocolate and peppermint, of course I bought 2 bags) a few weeks ago but I'd been fighting not to eat them so I could make cookies! (I knew if I opened the bag without a plan, I'd eat it all in a day or two. I lack self-restraint.)<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8303884183/" title="White chocolate peppermint m&m cookies by daniliff, on Flickr"><img alt="White chocolate peppermint m&m cookies" height="480" src="http://farm9.staticflickr.com/8224/8303884183_e618600892.jpg" width="640" /></a><br />
<br />
<br />
I whipped these up yesterday so that I wouldn't be contributing to the chaos once the Christmas cooking really begins. We have them in an airtight container (along with his mom's famous sugar cookies) and I think they might last through tomorrow! There is never a lack of good food around here - especially baked goods. I was glad I could contribute a little something.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8303853093/" title="White chocolate peppermint m&m cookies by daniliff, on Flickr"><img alt="White chocolate peppermint m&m cookies" height="480" src="http://farm9.staticflickr.com/8222/8303853093_dcac75c0a3.jpg" width="640" /></a><br />
<br />
This is my first year not heading up north in New Hampshire to ski over Christmas, I think in my whole life. Things were just a little too crazy for me to travel over the holidays. Luckily, the Monkey Scientist and I will get a good weekend of skiing in just after the New Year. It doesn't sound like the skiing I'm missing has been very bad lately, anyways! I'm certainly missing my family, but looking forward to seeing most of them in a few weeks. I'm also lucky the Monkey Scientist's family takes me in as one of their own! It's my first Christmas with a tree, rather than a pile of presents at the bottom of the stairs or under the fireplace.<br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8304942120/" title="White chocolate peppermint m&m cookies by daniliff, on Flickr"><img alt="White chocolate peppermint m&m cookies" height="480" src="http://farm9.staticflickr.com/8358/8304942120_5bf905e0f9.jpg" width="640" /></a><br />
<br />
These cookies are super sweet and minty - just how I like them! They would be perfect to leave for Santa under the tree as well. They came out a little bit puffy for me, which I tried to fix with my rapping against the oven door trick, but I think you could also reduce the flour a bit. I also left out the candy canes because the Monkey Scientist thinks they stick in his teeth too much. Regardless, they taste wonderful!<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have a happy holiday!</span><br />
<br />
<a href="http://www.flickr.com/photos/yellebellyboo/8300396781/" style="clear: left; margin-bottom: 1em; margin-right: 1em;" title="White chocolate peppermint m&m cookies by daniliff, on Flickr"><img alt="White chocolate peppermint m&m cookies" height="480" src="http://farm9.staticflickr.com/8217/8300396781_ef19f38453.jpg" width="640" /></a><br />
<br />
<b><span style="color: #134f5c; font-size: large;">White Chocolate Peppermint MandM Cookies</span></b><br />
slightly adapted from <a href="http://www.twopeasandtheirpod.com/white-chocolate-peppermint-mm-cookies/">Two Peas and Their Pod</a><br />
<br />
<b><span style="color: #134f5c;">Ingredients</span></b><br />
2 1/2-3 cups all-purpose flour<br />
1/2 teaspoon salt<br />
3/4 teaspoon baking soda<br />
1 cup unsalted butter, at room temperature<br />
1 cup brown sugar<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
1 tablespoon vanilla extract<br />
1 cup white chocolate chips<br />
1 cup White Chocolate Peppermint MandM's<br />
<br />
<b><span style="color: #134f5c;">Instructions</span></b><br />
1. Preheat the oven to 350.<br />
2. Mix the flour, salt, and baking soda in a large bowl.<br />
3. In the bowl of the standing mixer, cream the butter and sugars until blended. Add the egg and vanilla and mix to incorporate.<br />
4. Slowly add the dry ingredients, mixing on low until fully incorporated. Mix in the white chocolate chips and MandM's.<br />
5. On a baking sheet (I lined mine with a Silpat) drop the cookies in tablespoon-sized balls about 2 inches apart. Bake for 5 minutes, then remove from the oven. Bang the pan against the open oven door or your stove-top to flatten the cookies. Bake for an additional 5-7 minutes or until the cookies are browning around the edges (but still soft in the middle).<br />
6. Remove from the oven and let rest on the cookies sheet for 2 minutes, then move to a cooling rack to cool completely.danihttp://www.blogger.com/profile/00974176188570180427noreply@blogger.com2