Friday, March 16, 2012
Monday, March 12, 2012
Several Important Things to Share...
As it turns out, today is a good day. I have 3 important things to share (in no particular order):
1. My April 2012 Food and Wine arrived today. As if i I needed any more help procrastinating...
2. I MATCHED. While I don't know where I'll be slaving away for the next 4 years, for the first time in my life, I will have a full-time salaried position. Tune in later this week to find out where! And if you needed extra incentive, I refuse to update anything on Facebook, so short of calling/texting me, this is the best way to find out.
3. I got the most amazing Match Week care package, from two extremely thoughtful people. When I recognized my friend's writing on the package, my heart fluttered a little. Could it be? Could it really be delicious snackies from Fastachi?
Indeed it was! I got peach gummies and chocolate nut mix. Thank you, M&M!
1. My April 2012 Food and Wine arrived today. As if i I needed any more help procrastinating...
2. I MATCHED. While I don't know where I'll be slaving away for the next 4 years, for the first time in my life, I will have a full-time salaried position. Tune in later this week to find out where! And if you needed extra incentive, I refuse to update anything on Facebook, so short of calling/texting me, this is the best way to find out.
3. I got the most amazing Match Week care package, from two extremely thoughtful people. When I recognized my friend's writing on the package, my heart fluttered a little. Could it be? Could it really be delicious snackies from Fastachi?
Indeed it was! I got peach gummies and chocolate nut mix. Thank you, M&M!
Sunday, March 11, 2012
Spiced Ginger Cookies
The first time I had a ginger cookie it was at Manndible in the Mann Library at Cornell. What I enjoy most about ginger cookies is their chewiness. I just love sinking my teeth into them slowly (I know, creepy), and they were my favorite studying treats back in the day (what day?... I guess my more youthful days of yore). But, I branched out and made some crispy ones today. They're still good, but just... different. The original recipe, which I have included makes 48 dozen cookies (but I just halved everything and made a manageable 2 dozen cookies).
Ingredients
2 1/4 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground all spice (I substituted with a combo of clove, nutmeg and cinnamon)
1/4 teaspoon freshly ground white pepper
2 sticks unsalted butter, softened
1/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1/3 cup honey
1 cup turbinado sugar (sugar in the raw)
Directions
1. In a medium bowl, sift the flour with the baking soda, ginger, cinnamon, salt, allspice, and white pepper.
2. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and eat at medium high speed until light and fluffy.
3. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 min. The harder it is, the easier the rolling later.
4. Preheat oven to 350F. Line a baking sheet with parchment paper. Spread the turbinado sugar on a small plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar.
5. Transfer to the baking sheets about 1-1/2 inch apart. Using a flat-bottomed glass (like a jam jar), press each cookie to a 1-1/2 inch round.
6. Working with one baking sheet at a time, bake the cookies for 14-15 min, until they are deeply golden and the tops are cracked. Cool the baking sheets on a wire rack.
Dough balls, rolled in sugar. Waiting to be...
Squished!
The final product. Consume with coffee or tea!
Ingredients
2 1/4 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground all spice (I substituted with a combo of clove, nutmeg and cinnamon)
1/4 teaspoon freshly ground white pepper
2 sticks unsalted butter, softened
1/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1/3 cup honey
1 cup turbinado sugar (sugar in the raw)
Directions
1. In a medium bowl, sift the flour with the baking soda, ginger, cinnamon, salt, allspice, and white pepper.
2. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and eat at medium high speed until light and fluffy.
3. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 min. The harder it is, the easier the rolling later.
4. Preheat oven to 350F. Line a baking sheet with parchment paper. Spread the turbinado sugar on a small plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar.
5. Transfer to the baking sheets about 1-1/2 inch apart. Using a flat-bottomed glass (like a jam jar), press each cookie to a 1-1/2 inch round.
6. Working with one baking sheet at a time, bake the cookies for 14-15 min, until they are deeply golden and the tops are cracked. Cool the baking sheets on a wire rack.
Dough balls, rolled in sugar. Waiting to be...
Squished!
The final product. Consume with coffee or tea!
Treats from Canadia
A little over a year ago, I was in Ottawa for Winterlude. And the first night, we had a delicious beer, the Kronenberg Blanc. When my friend went to Toronto last month, she picked me up a bottle (which actually is perfect for this week, cause nothing cures insomnia like a beer for me). Additionally, she got me this amazing hot chocolate, which I cannot wait to try. Chocolatey goodness awaits!
Sunday, March 4, 2012
Cinnamon Sugar Crepes
I have a soft spot for crepes. Maybe it's because I ate so many of them in Paris (ham and cheese, nutella, lemon sugar, cinnamon sugar, Grand Marnier, etc). They were just a few euros 5-6 years ago, and they were very filling. It worked well with a student budget. So once in a while I like to make crepes at home. Today especially, I was craving a heartier breakfast. The problem with waffles and pancakes (I find at least) is that it's challenging to portion it out so that you don't have buckets full of batter sitting in your fridge for the rest of the week. I found this really good crepe recipe online, which can easily be made for one single gal on a Sunday morning (while reading the Hunger Games).
Cinnamon Sugar Crepes
Ingredients
1/2 cup all purpose flour
1 egg
1/4 cup milk
1/4 cup water
A pinch of salt
1 tablespoon butter, melted
Directions
Mix flour and egg in a bowl, and add the milk, water and salt gradually. Then, stir in the melted butter. Heat stove to medium-high and in a large non-stick pan, spray a little oil and ladle 1/4 cup at a time. Swirl it around to get the thinning layer you can. If you see any chunks, just pick them out. As it sizzles, sprinkle on sugar and cinnamon. Then flip it over and slightly toast the other side. I like mine a little crispy so I let it brown a bit longer. Repeat, until all batter is gone. Stack up the thin crepes and drizzle a little maple syrup if you'd like. Lastly, sit on your couch and enjoy!
Cinnamon Sugar Crepes
Ingredients
1/2 cup all purpose flour
1 egg
1/4 cup milk
1/4 cup water
A pinch of salt
1 tablespoon butter, melted
Directions
Mix flour and egg in a bowl, and add the milk, water and salt gradually. Then, stir in the melted butter. Heat stove to medium-high and in a large non-stick pan, spray a little oil and ladle 1/4 cup at a time. Swirl it around to get the thinning layer you can. If you see any chunks, just pick them out. As it sizzles, sprinkle on sugar and cinnamon. Then flip it over and slightly toast the other side. I like mine a little crispy so I let it brown a bit longer. Repeat, until all batter is gone. Stack up the thin crepes and drizzle a little maple syrup if you'd like. Lastly, sit on your couch and enjoy!
Wednesday, February 29, 2012
Mini Chicken Meatball Soup
This is a really good and easy recipe. I definitely recommend it. It's filling, but not stuffing, and in my opinion, has a good balance of meat, carbs and veggies.
Ingredients
For meatballs:
1 lb ground chicken breast
1 large egg
1/4 cup romano cheese
2 cloves garlic (or the equivalent amt of onion... I made this substitution last minute when I realized all my garlic was rotting)
1 teaspoon dried basil
1/2 teaspoon dried parsley (or honestly whatever herb you have around, such as oregano)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup bread crumbs
For soup:
1 onion, chopped
2 garlic cloves, pressed (okay to omit if you don't have)
4 cups raw spinach
32 oz low-sodium chicken broth
4 cups water
1 can diced tomatoes
1 1/2 cups small pasta (such as ditalini rigati)
Directions:
Mix all ingredients for meatballs in a large bowl, until everything is just combined. Roll 3/4-in balls and set aside on a plate. Then, in a non-stick pan, drizzle canola oil to cover the bottom and set to medium heat. Add the meatballs and cook until brown, then flip to other side, several minutes.
Meanwhile, in another large pot, drizzle canola oil and add onions. Sprinkle a pinch of salt and stir until soft and translucent, about 5 min. Add spinach and garlic until spinach wilts. Add meatballs to the spinach and onions. Then, pour in stock, water, tomatoes and allow to simmer for 20 min, stirring gently occasionally. Then add pasta and cook for 8 more minutes.
You can serve with parmesan cheese, if you like!
Ingredients
For meatballs:
1 lb ground chicken breast
1 large egg
1/4 cup romano cheese
2 cloves garlic (or the equivalent amt of onion... I made this substitution last minute when I realized all my garlic was rotting)
1 teaspoon dried basil
1/2 teaspoon dried parsley (or honestly whatever herb you have around, such as oregano)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup bread crumbs
For soup:
1 onion, chopped
2 garlic cloves, pressed (okay to omit if you don't have)
4 cups raw spinach
32 oz low-sodium chicken broth
4 cups water
1 can diced tomatoes
1 1/2 cups small pasta (such as ditalini rigati)
Directions:
Mix all ingredients for meatballs in a large bowl, until everything is just combined. Roll 3/4-in balls and set aside on a plate. Then, in a non-stick pan, drizzle canola oil to cover the bottom and set to medium heat. Add the meatballs and cook until brown, then flip to other side, several minutes.
Meanwhile, in another large pot, drizzle canola oil and add onions. Sprinkle a pinch of salt and stir until soft and translucent, about 5 min. Add spinach and garlic until spinach wilts. Add meatballs to the spinach and onions. Then, pour in stock, water, tomatoes and allow to simmer for 20 min, stirring gently occasionally. Then add pasta and cook for 8 more minutes.
You can serve with parmesan cheese, if you like!
Monday, February 27, 2012
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