Coconut Beef

Like most things I cook, I didn’t have a recipe for this per se.  I just threw in flavors that I enjoyed in the estimated quantities below and I have to tell you, my apartment now smells fantastic.  The cinnamon, cumin and coconut are just wafting through the air and even though I was making this for tomorrow’s lunch, I was so tempted to just eat it all right then and there while standing at the stove.  To go with it, I cooked up some couscous (the best 5 minute food there is) with chicken stock and dried rosemary.  Josh is out of town, so I more or less engineered this recipe to feed just myself.  It’d be very easy to increase the recipe by however many people you’d like to feed.

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Hate Mondays, love lasagna and other similarities between me and Garfield

07/28/2009

I wasn’t going to blog this recipe…it’s a plain old lasagna.  And it’s July.  Who bakes a lasagna in July and blogs about it?  Me.  At Josh’s request.  That Josh is a bad influence.

Anyway, here is the basic recipe: Read the rest of this entry »

Helloooo cupcake

07/27/2009

I’m just going to come out and say it.

I’m not a baker. I am a cook.  I love to cook things.  I do not like to bake things.  I do, however, love baked things.  And sadly, sometimes the only way to get quality baked things is to bake them yourself.  So I do.  But deep down I rebel against it and would rather be grilling a pizza.

There’s another thing I’m not.  And that’s an artist. My mother, sister and cousin and grandmother are excellent artists.  I did not get that gene.  I got every artistic gene but that one.  So why I thought I could pull this off, I have no idea.

I blame Josh.  For insisting that some day I’m going to be one of those moms who make little artistic culinary renditions for her kids’ birthday parties.  And I blame Bakerella, for making me want to be one of those moms.  And I blame the Ann Arbor library, for carrying the book Hello Cupcake!, which I inadvertently came across last week and which briefly convinced me that I, too, could create irresistible, playful creations.  Damn you, cupcake book.  Damn you. Read the rest of this entry »

Come to the dark side, we have cookies

07/26/2009

I just wanted to post pictures of cookies.

Similar to the ones here, only with dark brown sugar, half cake flour/half regular flour, 1.5 tbsp sugar, 1/2 cup flaked coconut, 1 cup oatmeal and 10oz milk chocolate chips.  The cinnamon is a must; it adds such a great undertone to the oatmeal and chocolate.

ABC and Schako-lattes

07/25/2009

For dinner tonight, Josh and I decided we would go where no man has gone befo–no, wait, scratch that, we decided to go to Arbor Brewing Company in downtown Ann Arbor, where many a man has been before.  But not me.  I’ve heard good things about it, but it’s not usually on my radar of places to go.  I thought today would be a good time to check it out.

Having skipped lunch, we were having an early dinner (4:30ish) so we beat the Saturday evening crowd and since it was a lovely 81 degrees Fahrenheit, we decided to eat outside (“we” being “me” and “Josh grudgingly agreeing because he knows how much I love hot weather and how little of it I get in Michigan and besides, there was a breeze and thanks to the bevy of tall buildings on E Washington, we’d be in the shade anyway”).  The weather was lovely, the sidewalk seating was great, the staff was excellent and the menu was modest but delicious, which works out well for me because sometimes too many choices is a terrible thing.  Like the cereal aisle of a grocery store.  How can I possibly make up my mind?  More on that another time. Read the rest of this entry »

When life gives you lemons, grill those sour little suckers

07/24/2009

Josh is out at the Michigan Brewers Guild Summer Beer Festival right now and so it’s just me and the dog for dinner tonight.  I enjoy these rare occasions for a couple reasons: I feel less bad if I screw up a recipe, and I get a chance to try out recipes that either I know Josh doesn’t like or wouldn’t be a huge fan of.  Since I’ve been wanting to make these chicken skewers for a while and Josh has seemed less than enthused, I figured I’d go with that.  Besides, it’s a very simple recipe to make for one.

Making dinner for yourself is not always easy.  Especially when you’re used to feeding more people.  For a while, I was used to to cooking for three, then for two, and occasionally now for one, not to mention the occasions where we have company over and I’m cooking for 4-8.  And generally when you’re looking at recipes, they feed 4 or more, which is great if you have a family or you really like leftovers.  However, we rarely eat leftovers and somedays we end up hungrier than otheres and so it can be tricky to make just enough food.  This meal worked out really well for just one, though.

I got the inspiration from an Ellie Krieger recipe for chicken and grape skewers, which I do still intend to try.  She had it garnished with lemons though, which gave me an idea: why not just chop up lemons and put them on the skewers as well?  I love the taste of lemon, especially with chicken, grilling lemons really brings out the sweetness in them, adding depth to a variety of dishes.  And I reasoned that as the heat warmed up the lemons, circulating their juices, they would baste and moisturize the chicken wedged between them.  And instead of just regular chunks of chicken, I would do meatballs.  This idea I can’t claim; it was inspired by the grilled Vietnamese meatball sandwich recipe on SeriousEats.  Only I would use chicken instead of pork and season it with my usual blend of spices, plus some basil, which goes fabulously with lemon.  But what to go with it?  I thought about whole wheat couscous, but rice seemed a better fit, and perhaps a bit of green–some steamed spinach thrown in.  Perfect.  The flavors were coming together in my mind–sweet basil, tart lemon, spicy ancho chile goodness, nutty rice and maybe a good sprinkling of salty parmesan.  Deliciousness on all fronts. Read the rest of this entry »

A Ragù, of sorts

07/23/2009

Today was a pasta kind of day.  You know those days.  It was rainy all morning and wet and even though it cleared up this afternoon, it just seemed like a day that was destined for noodles covered in sauce wearing some sort of delicious cheese.  We have pasta pretty often, though, and I wanted something not quite the same as the usual linguine or rigatoni with meatballs or meat sauce with ground beef.  So we went with a variation on the theme with a more traditional ragù.  Sometimes ragù is known as bolognese sauce, although traditional bolognese is made somewhat differently (served with tagliatelle or green lasagna and containing beef (sometimes pork or lamb), pancetta, onions, carrots, tomato paste, broth, red wine and sometimes cream or milk) and comes from Bologna, Italy.

So what did I do?

I went shopping.  I had to.  We were actually almost entirely out of pasta, which is very rare for us.  So on the way home from work, Josh and I headed to Busch’s and picked up a package of beef stew meat (I would have used a cheap cut of shoulder and chopped it up myself, but there were none), a can of crushed tomatoes, onions, a bag of shell pasta (conchiglie) and a small block of parmesan.  Including the cost of the pizza dough from yesterday to make garlic bread with, the entire dinner worked out to about $10 not including spices.  Woot!

Now, generally I can make a pasta dinner for the two of us in a half hour.  Tonight it was an hour and a half, and most of that was simmering the sauce to cook the stew meat long enough to let it start to melt into the sauce.  I’m a big fan of packaged beef stew meat for slowcooked meals.  It’s cheap, it’s delicious when properly seasoned, it responds well to long cooking times and hey, who doesn’t love the iron and the protein?  Vegetarians, that’s who. Read the rest of this entry »

‘freddo, throw the ring!

07/22/2009

So…I like semifreddo.  I like the word “semifreddo.”  It’s Italian for basically, “semi frozen.”  There’s many varieties of this dish but what originally got me hooked on it was a cookies and cream semifreddo from Tyler Florence, which I made Josh for Valentine’s Day.

So tonight I felt like making a variation on that one, with oreo cookies and chocolate whipped cream.  It’s a first iteration–it needs some work, so I’ll be trying it again and again and adjusting the recipe as I go along.

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My Big Fat Greek..nah, that’s too obvious a joke.

The chicken was actually moroccan inspired, as was the flatbread…so…really the only Greek thing about this dinner was the tzatziki sauce.

But whatever.

I’ll skip talking about the chicken, having covered that before, and focus on the really important parts of this meal: the carbs and the dairy. Read the rest of this entry »

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