Thursday, January 29, 2009
Regardless of any of that, though, this cake is TRULY AMAZING! It is SUPER FAST to put together (one bowl!), bakes like a dream, and is incredibly flavorful. Also, similar to the pound cake, this cake develops a rich crust that gives it a great texture, with a softer inner cake. Yum!
Orange Cardamom Cake
Makes one bundt cake
3 cups plus 1 tablespoon all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice(I used Wegman’s organic, not fresh)
2/3 cup canola oil
1 tablespoon grated orange rind(I probably used 2 T)
2 teaspoons grated lemon rind(1 only had about 1 t)
1 teaspoon vanilla extract
3 large eggs
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice(I used Wegman’s organic, not fresh)
1/2 teaspoon fresh lemon juice
Preheat oven to 350°. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.
Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.
To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.
Split pea curry with cabbage (recipe in the comments)
Whole wheat naan
Orange cardamom cake
First off this is not actually a split pea curry anymore. It's a red lentil curry, but the original recipe called for yellow split peas and so we still call it that. Yellow split peas are lovely (and perhaps easier to find than red lentils), but red lentils taste more flavorful to me and cook in about half the time. It's a win-win situation. If you can't find red lentils, use yellow split peas and cook them for 25 minutes before adding the cabbage. We got this recipe from my mother's neighbor's aunt heard we made vegetarian food a lot. I know, that's a complex line of relationships. Regardless, we didn't make it for years because peas and cabbage sounded boring and flavorless. I don't know what prompted us to try it, but we did and it's a hit! The spices are absorbed by the lentils and the cabbage gives it a unique flavor not found in any of our dal recipes. Anyway, don't let the name put you off - this is yummy!
Chopping: Garlic, cabbage, cucumbers (for raita)
Time: 40 minutes, much of it unattended.
Make ahead: This may be better the following day.
J: "Rarely are such simple preparations so satisfying."
Wednesday, January 28, 2009
Artichoke scramble (recipe in the comments from March 9, 2008)
Cauliflower and red bell peppers
Remember how last night's meal had celery seed in it just like the potato soup from Sunday? Well, this dish has chopped pancetta in it, which is similar to the Canadian bacon from last night. I think having both this week especially drew our attention to the common ingredient/flavors phenomenon. I find it especially interesting becuase we AIM for variation in our meals!
So, on to this meal specifically: We first made this as artichoke scrambled eggs Benedict last March and decided that the presentation was a waste of effort. The posted recipe for artichoke scramble turns out to be excellent. It is not as beautiful, but it's much easier to eat as well as easier to prepare.
Chopping: Artichoke hearts, oregano, red pepper
Time: 35 minutes
Make ahead: This is best fresh.
J: "Lemon and oregano goodness."
M: "Amazing balance of textures!"
Tuesday, January 27, 2009
Sweet potato and Canadian bacon hash (recipe in the comments)
Salad with creamy vinaigrette
This is an amazing and unusual recipe. We love hash and make it with a WIDE variety of meats (corned beef, turkey, salmon, etc), but this is very different. The blend of potatoes, the subtler flavor of the Canadian bacon, and the cider vinegar finish make this worth a second hash recipe. This is also very healthy and almost falls into the category of meat as condiment, as there is relatively little meat in the whole dish. We mostly eat this in winter, but have made in it June, writing on the recipe that it is a dish for all seasons. I think we're most likely to have it in fall or winter, but whenever, it is a pleasant and somewhat unexpected recipe.
I'd also like to note that the potato soup I refused to post the recipe for also had celery seed in it. I think it's weird how many of our recipes seem to have overlapping flavors in a particular week. It's as if we were really in the mood for potato and celery seed this week, but we didn't know it until we saw our grocery list. It happens more often than you'd think!
Chopping: Sweet potatoes, white potatoes, bacon, pepper, scallions
Time: 35 minutes
Make ahead: Doesn't hash always keep well?
J: "Hearty and healthy! A perfect January meal."
M:"Hooray for making a hash of things!"
Monday, January 26, 2009
Macaroni and cheese with spinach (recipe in the comments)
This was our first homemade mac and cheese recipe, made for the first time in 2003, and we LOVE it. It's very simple, but the addition of scallions, garlic, and mustard give the cheese sauce a zip most classic versions don't. Of course, I haven't even mentioned the spinach, which gives it color and adds veggies. I also think the spinach adds a wonderfully soft texture. This is yet another recipe in one of our most common January recipe category: comfort foods that manage to be on the lighter side. We always love baked tomatoes - a way of making winter tomatoes edible and it's easy to make right alongside the mac. Just stick them in about 10 minutes earlier than the casserole.
Chopping: Scallions, garlic, Emmentahler, Asiago, spinach, tomatoes
Time: 50 minutes, including 15 minutes baking time
Make ahead: This is very good the next day.
J: "This is the perfect mid-winter meal."
M: M is still thinking.
Sunday, January 25, 2009
Hungarian paprika potato soup (recipe definitely NOT in the comments)
Well, everyone has to bomb sometime. This was a slow cooker recipe that I was very excited about. I love Hungarian flavors (paprika, celery seed, etc) and this was a vegetarian soup made in the slow cooker. Regular readers know how hard I hunt for cool veggie recipes and how much I love my slow cooker, so this seemed like a slam dunk. Alas, no. The potatoes didn't cook enough, despite two extra hours of cooking. The nutmeg turned out to be bitter. There was too much pepper. Worst, even if we fixed these things, I didn't detect an underlying flavor that was worth rescuing. Sigh. It was edible, especially after the addition of sugar and some yogurt to smooth the bitter nutmeg and spicy pepper, but no one was enthusiastic.
So a bit of history: tonight is the first recipe I will not post because I can't imagine anyone wanting to make it. It's been a long time coming. Better luck tomorrow!
Wings (yes, the Buffalo variety ;)
Celery and carrots
We have been living in Buffalo for more than six months and have yet to try a Buffalo wing (no need to say the Buffalo part when you live here - everyone knows what a wing is). This is something of a travesty, perhaps only matched by the fact that I am more than thirty years old and have never tried a wing. Obviously, now that we live here, both matters have to be rectified. So, some friends of ours from college, who have lived here longer than we have, came over and we had wings from one of the best local wing venues, Duffs. Here's the dope: They're good. We both loved them and M, who has had wings before in other cities, proclaims these a definite step up. So if you love wings and even if you have some wing trepidation, I strongly recommend you try them here. Yum.
Friday, January 23, 2009
Zucchini spinach bisque (recipe in the comments)
I found this recipe in a food article in the LA Times a million years ago. We don't make it very often, but I really think it's one of our most fabulous soups. It's definitely a subtle flavor, but the blend of marsala wine and nutmeg with the green vegetables makes for a powerful flavor, so it is anything but boring. The bright green color is especially beautiful. This is plenty with a bit of bread for a simple supper, but also makes stunning first course at a more extensive dinner. We once served it for Thanksgiving, to great acclaim.
Chopping: Zucchini, onion, celery, garlic, apples
Time: 40 minutes, much of it inactive
Make ahead: This saves wonderfully well.
J: "This always makes me feel like I'm eating out."
M: "Subtle yum."
Thursday, January 22, 2009
The best pound cake recipe ever:
Tom's Pound Cake
Makes 1 tube pan
Note: This is truly best made in a shiny silver one-piece tube pan (not non-stick). Grease well.
8 oz block cream cheese
2 sticks butter, softened
3 cups granulated sugar, measure and then sift
6 eggs, at room temperature
1 t vanilla
3 cups flour, measure and then sift
Preheat oven to 350 degrees. Grease and flour a tube pan.
Thoroughly cream the cream cheese and butter. Add sugar, one cup at a time, beating after each addition until light and fluffy. Add eggs, one at a time, beating in between additions. Beat in the vanilla. Add the flour last, one cup at a time, beating well between each addition. Pour batter into prepared pan.
If your tube pan has a tube insert (is two pieces instead of one), press the insert firmly into the base and place the pan on a baking sheet with sides as the batter can leak out in between the two pieces.
Bake for 1 hour and 20 minutes (NO MORE!). The top should turn a deep brown with pale fissures. Insert a toothpick to check for doneness - it SHOULD have crumbs on it. Do not overbake, as the crust will get tough.
Let stand in the pan for 10 minutes. Run a knife around the edge and invert to remove cake. Cool right side up until completely cool. You can serve with berries or whipping cream, but that is truly gilding the lily with this cake.
Sesame maple tofu (recipe in the comments from November 23, 2007)
Broccoli slaw salad
This is a recipe that sounds yucky, but turns out to be amazing. Instead of tasting sweet, the sauce is extremely subtle, but brings out the flavors of the onion and peas and infuses the tofu with a yummy richness. It's easy, as you just toss a few things together and then roast unattended. I know the ingredients don't seem, at least to me, like they'll work together, but, trust me, they do!
Chopping: Tofu cubes, sliced onions, broccoli
Time: 35 minutes, much of it inactive
Make ahead: I would probably do this last minute, but you could prep all the ingredients, toss at the last minute and roast.
J: "One of our most elegant tofus!"
Wednesday, January 21, 2009
I went to a book club tonight that had a dinner too! So, I had a yummy baked ziti and salad for dinner. M made a pasta with Italian sausage, garlic and brussel sprouts. So, we had a separately yummy dinner.
Tuna melts (recipe in the comments)
Raw broccoli with sesame ginger dressing as dip
So we needed an easy meal for tonight because we were planning to watch coverage of all the inaugural balls. Hmph. No one had good coverage of the balls. NBC had regular programming. ABC stuck to just one ball the whole time. CNN spent most of the time wonk-ing away on the SAME political analysis with brief cut-aways to balls, but they were totally un-focused about it. Sigh. Desipte this, it was nice to have an easy dinner. I created the base recipe for these tuna melts one evening when M was really busy with work. They were a big hit and he added the horseradish and possibility of Jarlsburg as the cheese in later renditions. I truly thing these are amazing and, while not a health-food, they're better for you than most tuna melts. I love all the crunchy veggies and the horseradish really pushes it over the top.
Difficulty: Super easy
Chopping: Pepper, onion, celery, broccoli
Time: 20 minutes
Make ahead: You can make the tuna salad ahead and then mix it well before making the sandwiches last minute. They're not quite as good, but if you make extras they are pretty good cold the next day for lunch.
J: "So yummy and SPEEDY!"
M: "Tuna goodness."
Monday, January 19, 2009
Afghan noodles (recipe in the comments)
Here's another recipe I can't believe I haven't blogged! This is a classic I grew up with. My mom got this out of a Time Warner Cookbook series she has - the "Fresh Ways" series. This was one of my first exposures to ethnic cooking at home, launching a major focus of my cooking career. At this point, I doubt this is in any way an authentic Afghan meal, but it is definitely not a traditional flavor. The mix of chili powder, yogurt and mint in the sauce blends in truly unexpected ways with a pretty standard tomato/meat sauce for pasta. This is one of the recipes we could eat FAR more often then we do, making it seem crazy that we haven't had it in over one and a half years. At any rate, this is wonderful. Everyone should add these flavors to their repertoire!
Chopping: Mint, onion, garlic
Time: 40 minutes
Make ahead: This sauce is fabulous left over or even made ahead and frozen for a later meal.
J: "I've missed this - a lot."
M: "Fabulous blast from our past!"
We had a lovely dinner with some folks we work with who happen to have a son in T's preschool class. It was a lovely, raucous, meal of pasta with red pepper sauce and mahi mahi with a lemon-tarragon sauce. Their son is allergic to eggs, so they made a very tasty chocolate cake without eggs. T was especially a fan of the fish and cake. We liked it all.
Saturday, January 17, 2009
Pea soup (recipe in the comments from April 30, 2008)
Whole wheat bread
We last made this to use ham frozen after our Easter celebration. This year we had ham for Christmas Eve and had a beautiful ham bone frozen, waiting to be made into yummy pea soup. This is generally a family favorite, but is especially beloved by T, our two and a half year old. Many folks that I tell about T's food preferences are surprised (the aforementioned shrimp and tofu), but I think pea soup is likely to be a big hit with most kids. It's a mild flavor and it's BRIGHT GREEN! I'd think "swamp soup" would be popular with even pretty picky eaters. Try it out on yours and let me know. Our little swamp thing certainly loves it.
Chopping: Onion, carrot, celery
Time: 15 minutes to prep, 2 hours to cook
Make ahead: Perfect to make ahead and even freeze long-term.
J: "This seemed even better with a ham bone instead of chopped ham. Truly excellent!"
M: "Old school, but fabulous!"
Friday, January 16, 2009
Saag tofu (recipe in the comments from January 2, 2008)
Okra supreme (recipe in the comments)
Here's another one that we made last January! Now that said we made this again last April, but still it may argue that we are on some sort of cycle - just a long one. This is one of our favorite tofu recipes and is a great way to pack in those leafy greens. You use a full pound of baby spinach in this and once it's done you can't believe how little volume it takes up! We're happy to have something relatively easy to make and warming as we have been having the same record low temperatures as the rest of the country and are craving warm and spiced fare.
You get the okra recipe since the main dish is a repeat. This is a super easy Indian side and is guaranteed to be enjoyed by people who swear they don't like okra - so long as they like Indian flavors. It's very intensely spiced, but not very spicy. The yogurt tones it down and makes for a creamy texture. Enjoy!
Chopping: Tofu, onion, garlic, ginger
Time: 35 minutes
Make ahead: This is great the next day.
J: "This is one of our most beautiful tofu meals. Yummy too!"
M: "Tasty tofu!"
I know, this is not our typical restaurant, but the choice of dining location wasn't chosen for itself! It has been so cold here, that we have been cooped up in our house trying to stay warm (note: electric heat can't cope when the high doesn't get above 10!). We haven't even been able to go on dog walks to be active. So, for last night's date night we decided to go to the mall and WALK! We did full circuits of both levels. It was great! But then we were hungry and needed a place to eat and there was not a lot of selection. We actually both had good dinners, though. I had salad and penne with tomatoes, fresh basil, garlic, fresh tomatoes, and grilled chicken and M had salisbury steak with mashed potatoes and green beans. Both were good, but not as good as the walk :)
Thursday, January 15, 2009
Wednesday, January 14, 2009
Pasta e fagioli (recipe in the comments)
Zucchini, carrots, onions, cauliflower, and baby lima beans
I CANNOT believe that I haven't posted this recipe before! This feels like such an M and J standard and yet, apparently we didn't make it any time between October 2007 and June 2008. Hmmmm. At any rate, this is our version of pasta e fagiole (or pasta fazoole in some American dialects). My mom made this version when I was growing up and we have made VERY few changes. Ours is simply a little brothier than hers. It's a very basic version that I think really captures Italian peasant food in a way few other dishes do. It's very easy to prepare and works well with many sides - salads, simple vegetables, etc. We always serve this with bread, which is unusual for us, but this dish cries out to have its yummy juices mopped up. We've switched from buying a loaf for this meal to individual rolls, to limit the "serving size" we think is reasonable. Otherwise, this is a very naturally healthy meal that happens to also be excellent!
Chopping: Onions, garlic
Time: 40 minutes
Make ahead: This saves beautifully!
J: "Two meals inspired by mom this week. What an influence!"
M: "Comfort food, Italian-style"
Tuesday, January 13, 2009
Chili relleno casserole (recipe in the comments from January 10, 2008)
Avocado and tomato salad
I just looked this recipe up on the blog since I knew I'd posted about it before. I amazed to discover we ate this last almost exactly one year ago. Maybe we do have some kind of cycle? Anyway, this is a deceptively simple recipe with an excellent blend of flavors. You bake the casserole and then scoop small amounts into corn tortillas with your favorite salsa. It's incredibly good and super easy. M and I both still have the remnants of the dread cold and are just bushed tonight. This was homey, warming, and easy enough to be faster than take out. How often can you say that????
Difficulty: Super easy
Chopping: Scallions, grate cheese, oranges
Time: 10 minutes to prep, 35-40 minutes to bake
Make ahead: You can prep this, refridgerate it and bake at the last minute.
J: "Easy, flavorful comfort!"
M: "Mui satisfying!"
Monday, January 12, 2009
Saffron orzo with shrimp (recipe in the comments)
Zucchini and red onion
Today was the first day of a new semester and M started teaching two new courses today! They both went wonderfully, so we were looking for a semi-celebrational dinner. This fits the bill. We got this recipe from a Giada cookbook (of Food Network fame)my mom brought during a fall visit to Buffalo, but we have changed both the ingredients and the preparation extensively. That said, the deeply saffron infused orzo is hers and it makes the base of this dish. Saffron is very expensive, but the price drops dramatically if you buy it at an ethnic grocery store, like an Indian grocery. At our supermarket it was over $14 for .1 oz and I paid $6.40 for 1 full oz at the Indian grocery. This doesn't use a whole ounce so you have extra for other dishes or even doing this again! This was an excellent meal to kick off the new semester!
Chopping: Parsley, lemon, zucchini, onion
Time: 45 minutes
Make ahead: This is best fresh, but keeps very well. If you haven't had it fresh, you'd think leftovers were amazing :)
J: "Thank you for bringing the inspiration, Mom!"
M: "Saffron decadence."
Sunday, January 11, 2009
Soup beans (recipe in the comments from November 6, 2007)
Turnip and collard greens with onions
Company corn bread
York peppermint patties
Today was a glorious day! It was in the upper 20s all day and brightly sunny. We got around 4" of snow last night, but today was bright and virtually wind-free. It was the *perfect* time for our first foray sledding. Last year T was less than thrilled about sledding, but apparently he was just waiting for Buffalo snow. He loved it! We went to our local hill with some of our neighbors and, despite being uncertain initially, had a ball! We came home and prepped a hearty dinner of beans and cornbread. The beans cook for around 2 hours, so they're best done ahead. After that, we watched T's first episode of Sesame Street. He LOVED it and it made me cry to enjoy it with him. What memories! We came home from church this evening and dinner was basically ready for us to enjoy together (We're eating with T more often these days). Anyway, this was the perfect end to a wonderful Sunday.
Difficulty: Super easy, but LONG cooking time.
Time: 10 minutes to prep, about 2 hours to cook (plus time for cornbread and greens)
Make ahead: Absolutely. Thin with a bit of water it it gets to thick.
J: "It's been WAY too long."
M: "Stick to your ribs goodness, Y'all!"
Saturday, January 10, 2009
Mu Shu Vegetables (recipe in the comments)
Hot jasmine tea
So here's one we discovered while we were off of blog duty. This is a super, simple Eating Well recipe that makes a better Mu Shu than I have ever had in a restaurant - without the salt overload the following day that bumps my weight in an unpleasant fashion. This is made with bagged broccoli or "rainbow" slaw and bean shoots (a favorite ingredient of mine) for a very fresh flavor. Instead of regular pancakes you wrap in whole wheat tortillas, which add a depth that I expected to be horrible and turns out to be excellent. Everyone should make this. Unless you don't like hoisin sauce (Mom, I mean you).
Difficulty: Super easy
Chopping: Ginger, garlic, clementines
Time: 30 minutes
Make ahead: Just so long as you don't wrap the pancakes, it's fine.
J: "The best Mu Shu EVER!"
M: "Better than delivery!"
Friday, January 9, 2009
Skillet gnocchi with chard and white beans (recipe in the comments)
Salad with red wine and bacon vinaigrette
This is a new recipe that we were pretty sure we'd like, as we have a whole host of chard (or other leafy greens) and white bean recipes with various starches. I was drawn to it because we have not found a brand of shelf-stable gnocchi here in Buffalo that we like as well as the ones we got at Trader Joe's and I am anxious to do so. Adding gnocchi to the ingredient list can really boost your "pasta" diversity. We were both very pleased with this new brand - Gia Russa. It's toothsome without being gummy. Some of our enjoyment may have been due to the fact that this recipe did not call for boiling the gnocchi as usual, but sauteing it instead. I have never prepared gnocchi in a skillet, but this worked wonderfully, leading to good texture. All in all a very positive outcome and a VERY easy recipe.
Curious about the dressing? Check out my bacon grease post.
Chopping: Onion, garlic, chard, Parmesan
Time: 35 minutes
Make ahead: You could probably make the sauce ahead and then do the gnocchi, reheat the sauce, and add the gnocchi at the last minute.
J: "A new gnocchi method!"
M: "Easy, yummy gnocchi."
Note: If you don't regularly read it, you'll need to register to read these articles at NYTimes.com.
Thursday, January 8, 2009
Polenta with spinach, black beans and goat cheese (recipe in the comments from February 18th, 2008)
C's birthday cake
As I said when we last had this recipe (just under a year ago) this is an very unusual meal that is also VERY speedy. It never ceases to amaze me how quickly this comes together and how unique the flavors are. I thought this would be a good meal to make for my lactose intolerant readers who were probably disappointed in last night's offering (is there lactose free cottage cheese or a substitute?). Also, we were excited to do this since we have some leftover extremely fancy goat cheese (a bucheron) from our holiday celebrations that we thought would be a great addition. Sadly, the fancy goat cheese was too overpowering (should I say stinky???) for the flavors. A mild goat cheese is best sprinkled on top. I'd also like to mention how much M and I like sliced fruit as a side dish for dinners. Lots of people think to have fruit with meals in the summer, but all seasons can be reasonable for fruit accompaniment, if you pick judiciously. I wouldn't have strawberries in January, but now is a great time for sliced oranges, apples, or pears. They're also great in salad to perk up dreary and cold days.
Difficulty: Super easy
Chopping: Garlic, sun-dried tomatoes, oranges
Time: 20 minutes
Make ahead: The topping (spinach, black beans, etc) can be made long in advance and re-heated, but make the polenta just before serving.
J: "Why don't sun dried tomatoes always taste like this?"
M: "Better without the stink."
Wednesday, January 7, 2009
Garlic cream farfalle with broccoli (recipe in the comments)
Sauteed red, orange, and yellow peppers with balsamic
We got this recipe idea from a cookbook I found at the Ann Arbor Public Library called the Six O'Clock Scramble, which is based on a subscription style website with weekly recipes based on a premise pretty similar to "Ten Dinners?". I liked the book a lot and found some cool recipes. My only complaint would be that many of the recipes rely a *bit* too much on processed foods or seem overly bland so as to be kid friendly. That said, this one falls into neither of those traps and we have some other goodies in the kitty from this book. Stay tuned. This was billed as a healthy replacement for fettuccine alfredo, but it's nothing like that. Regardless, it's creamy heaven and very flavorful. The garlic and basil (dried so it's winter friendly) really increase the flavor too. As you might suspect, we like the addition of broccoli - boosting the veggie content of the meal. We probably added 2X as much broccoli as the original recipe called for, so feel free to pick your own amount. We pair this dish with a colorful side and sauteed tomatoes or peppers seem logical.
Chopping: Broccoli florets, grating Parmesan, peppers
Time: 40 minutes
Make ahead: I think both of these are best last minute.
J: "My kind of comfort food."
M: "Hits the spot for winter."
Tuesday, January 6, 2009
Winter squash stuffed with lentil pilaf (recipe in the comments)
Herbed salad with creamy garlic dressing
Broccoli with lemon
We're certainly not re-entering the recipe blogging universe with a bang! This new (for us) recipe is dependent on boxed lentil pilaf mix. I got the idea off of Whole Food's website and it seemed like a perfect meal for tonight. T has been sick for the past several days with a raging ear infection. M and I have recently been felled with a cold (probably the one that led to T's infection) and we all need something easy, homey, comforting. Stirring the cranberries and pecans into the pilaf gives it some life and the bright orange of the squash is very cheery. M and I both felt it needed some green accents, hence the duo of sides.
Difficulty: Super easy
Chopping: Cutting the squash in half
Time: 50 minutes (most of that is unattended squash roasting time)
Make ahead: You can roast the squash ahead and re-heat it in a warm oven
J: "This is way better than it should be for such an easy meal."
Our little family has eaten very well in our new home. We're slowly getting used to not having access to Whole Foods OR Trader Joe's (though we haven't completely accepted that this is a permanent situation). We're learning more and more about local foods here in Western New York (who knew there was so much farmland up here!). AND, of course, we're enjoying the snow.
I'm hoping to get back to daily posts now, but perhaps being a working blogger will force me to change the format. Stay tuned for changes and PLEASE send me comments and thoughts. I love to hear from you!