November 21, 2010 § Leave a comment
So I know a lot of food magazines and blogs go whole hog for Thanksgiving, Hannukah, and Christmas. However, I’m not exactly a holiday cooking expert, as generally my relatives like to cook things their way, and usually I end up setting out hors d’oeuvres or possibly baking a dessert in advance, which is a fine compromise. But, in order to somewhat acknowledge the start of the holiday season here, I decided to make something I do know how to cook: food that is appealing to my diverse set of various-food-group-omitting friends! Thus, my online contribution to the flurry of holiday recipes invading the interwebs is a vegan, by default vegetarian, stuffing/dressing recipe that ticks all the boxes: easy to assemble, seasonal, made from easy-to-find ingredients, and most importantly, really, really delicious.
But, even if you’re not a vegetarian, don’t know any vegetarians, and have no idea what a vegan eats, this recipe is still deserving of a spot on your holiday, or anytime you’re craving stuffing, table. There’s lots of mushrooms for texture and savoriness, butternut squash because it’s gorgeous and seasonal and adds some sweetness, and dried cranberries for more color and a not-so-subtle nod to Thanksgiving. Plus I love cranberries and look for any excuse to eat them. However, you can swap out the butternut squash for the acorn squash I used for the first test run, or try dried cherries if cranberry overload threatens.
November 12, 2010 § 9 Comments
I’ve always been a big fan of breakfast foods, and while so far I’ve stuck to posts about hot breakfast foods, I also really like cold breakfast foods, like cereals, pastries, and granola. So, since I recently decided to invest in a kitchen scale, which I promptly used to measure yarn*, I figured it was high time to actually measure something edible using the scale. I found a granola recipe, weighed out the oats, and then in typical form promptly ignored the rest of the ingredient list and instructions for my version, meaning I didn’t really use the scale anymore since I used measuring scoops.
This granola is the best I’ve ever had, but it makes sense because I used all my favorite ingredients, in particular cranberries and maple syrup. So basically, if you don’t like what I’ve picked, just swap out the nuts for ones you do like, or change out the dried fruits for ones you enjoy. That way you’re guaranteed a granola you like**.
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November 8, 2010 § 2 Comments
Aïoli sounds fancy but really it’s just a sauce involving mayonnaise. However, don’t let my deflation of the fancy balloon make you think this isn’t something worthwhile to make; basil-caper aïoli is one of the best accompaniments to potatoes and seafood that I’ve come across, let alone made myself and had the forethought to write down what I had done right after making it the first time.
Anyways, the first time I made it I used it as a dipping sauce for calamari (not made by me; deep-frying is a culinary hurdle I’ve yet to jump), and the second time was as an accompaniment to roasted Cornish hens and new baby potatoes. It was very hard for me to not make it every day that week, since I didn’t want to kill my basil plant by removing all of its leaves, so suffice to say that once the poor plant has grown back a bit more a new batch is forthcoming. Not only is it easy to make, but assuming you have a basil plant, most of the ingredients are likely to already be in the pantry. « Read the rest of this entry »