Winter

Purée Freneuse (Rice and Turnip Purée)

Rice and Turnip Puree

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

3
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Trinidadian Brown Stewed Chicken

Brown stew chicken

I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

3
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Red Velvet Cake

Red Velvet Cupcake

Makes 6 cupcakes (I hope)
http://www.bakingisascience.com/red-velvet-cupcakes/

1¼ cups cake flour
¼ cup unsweetened cocoa
½ teaspoons salt
¾ cups granulated sugar
1 teaspoons baking soda
dash tsp. espresso powder (optional)
2/3 cups canola oil
1/3 oz. red food coloring
½ teaspoons vanilla
1 teaspoons red apple cider vinegar
1 large eggs
½ cup buttermilk

Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

2.5
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Menu for the week of Jan 25: Indian!

Vindaloo with Saag Paneer, rice, and naan

With Jon having just returned from Ukraine, and me about to head off to Austria, we decided that some spicy food was in order. Although the Tandoori Chicken was a bit of a flop, the menu overall worked really well. We had good variety, got a lot of lunches, and had the perfect amount leftover for an easy Friday dinner.

Sat - Vegetarian Indian Salad (no shrimp)
Sun - Lamb Vindaloo and Saag Paneer with Cilantro Yogurt Sauce, Naan, and Rice
Mon - Tandoori Chicken with Cilantro Yogurt Sauce and Naan
Tue - Shahi Paneer with Indian-style Cauliflower, Raita, Naan, and Rice
Wed - Indian Salad with leftover Tandoori Chicken (instead of shrimp)
Thu - (Out)
Fri - Eat ALL the leftovers!

2014 Food Lover's Cleanse: Week 2 (New American Theme)

Roasted vegetables with green tahini sauce

As a follow-on to Week 1 of the Bon Appetit Food Lover's Cleanse, we did a New American-focused menu. Again, we really only incorporated a few of the cleanse recipes, but those we did were really delicious this week! Also, by the end of these two weeks, I have taken off the ~4 pounds of holiday weight I had gained. Hooray!

Sun: Grilled Rib Eye with Roasted Sweet Potatoes
Mon: Roasted Root Vegetables with Quinoa and Green Tahini Sauce (vegetables roasted ahead on Sunday with the sweet potatoes)
Tues: Roasted Chicken Thighs with Lemon and Oregano (not a cleanse recipe, and really not a winner…)
Wed: Root Vegetable Salad (with leftovers from earlier in the week)
Thus: A somewhat decent pasta dish (a recipe of Audrey's creation) made from leftover chicken thighs
Fri: Out to Table to finish off the week

Roasted Vegetables with Quinoa and Green Tahini Sauce

Roasted vegetables with green tahini sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

3.5
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2014 Food Lover's Cleanse: Week 1 (Asian Theme)

Lemongrass Chicken with bok choy and black rice

So, I definitely felt the pounds go on this holiday season. In an effort to get those off quickly, and jump start our healthy eating for the year, we incorporated some meals from the Bon Appetit Food Lover's Cleanse into our meal plan for the week. We by no means went all-in. Breakfast and lunch remained largely unchanged, and I did fudge some of the recipes to make them more delicious. All in all, it was okay. None of the recipes were really winners, though I recorded many of them because they are healthy.

Sun: Lemongrass Chicken with Coconut Black Rice and Garlicky Bok Choy
Mon: Soy-braised Short Ribs (admittedly not part of the cleanse diet) with more of the delicious Bok Choy
Tues: Avocado and Grapefruit Salad with Edamame (with fried won ton wrappers added for crunch) with Sesame Miso Vinaigrette
Wed: Cheat and go out to Bluejacket (but we ate healthy, I swear…)
Thus: Chicken, Mango, and Black Rice Salad
Fri: Sushi at home

Lemongrass Chicken with Black Rice and Garlicky Bok Choy

Lemongrass Chicken

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

2.5
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Soy-Braised Short Ribs

Soy Braised Short Ribs

This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

Serves 6

3 tablespoons vegetable oil, divided
4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
Kosher salt and freshly ground black pepper
3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, greens thinly sliced, divided
1 1-inch piece peeled ginger, thinly sliced

2
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Coconut Sticky Rice with Mango

Mango Sticky Rice

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

4
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