Bon Appetit featured Hamersley’s Bistro’s Coffee-Marinated Skirt Steak in its August 2103 “r.s.v.p.” column. I made the marinade the night before, reserved half of it for basting, and used the rest to marinade the steak overnight. The marinade was amazing! The coffee flavor penetrates the meat, but it’s also balanced by the acidity of the balsamic […]
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I tried the Curried Butternut Soup recipe from the December Cooking Light, but substituted green curry paste for red, since I didn’t have any red on hand. The soup’s consistency and flavor were great, but it was a bit too spicy for my taste. Therefore, I repurposed it as curry sauce for a curry dish, packaging
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Each month, I’ve been keeping track of my must-try Cooking Light recipes here so that I feel better about recycling the issue when the next month’s comes. It’s an easy way to control clutter, and I can access the recipes anywhere that I have web access (including the grocery store, when I take my smart phone!).
December 2012 Cooking Light Read More »
There are several recipes from the October Cooking Light issue that I want to try: Beef and Broccoli Bowl (p. 30) Poblano-Turkey Sausage Chili (p. 68) Spiced Lentils and Poached Eggs (p. 70) Tomato and Mozzarella Risotto (p. 147)
October 2012 Cooking Light Read More »
As usual, the September 2012 Cooking Light is filled with recipes I want to try: Parmesan Corn Muffins (p. 84) Red Lentil Dal with Carrot Salad and Coriander Flatbreads (p. 104) Mussels Steamed with Bacon, Beer, and Fennel (p. 104) Spinach and Onion Pizza (p. 106) Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs (p. 115)
September 2012 Cooking Light Read More »
Sometimes necessity leads to great creativity. Tonight I needed to use up as much produce as possible, leading to Clean Out the Fridge Pasta. While 1/2 pound pasta cooked in boiling water, I melted 3 Tbsp butter in a medium pot over medium heat. I added 6 spring onions (sliced) and 1 pint button mushrooms (quartered). Once the
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My dad makes awesome spinach crepes using recipes from the American Heart Association, and at some point, my mom sent the cookbook home with me. As a result, I’ve mastered the spinach filling, which has become my go-to spinach sauce for pasta when I don’t feel like making the crepes. The original version – in
My cupboards were a bit bare tonight, but to ward off the temptation to order a pizza, I harvested some parsley from the backyard raised bed, pulled a can of chicken broth and a can of artichoke hearts from the cupboard, and made a parsley risotto. This risotto isn’t fancy, but it’s a nice homemade
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At some point after the new year, life and work disrupted my Project 365 goal… Perhaps Project 120 is a more realistic goal?
This week’s produce box included kale and radishes. I tore the main ribs away from the kale leaves and then cut the kale into smaller pieces. I spritzed them with olive oil and baked them in a 275 degree oven for ~20 minutes. The result: crispy kale “chips” that Bailey’s now addicted to.
Kale Chips and Radishes Read More »