Trying out self-hosting… lots of construction going on here.
There are those delicate cookies that sit so politely on the edge of your plate, quietly displaying their tasty virtues without being obnoxious. Then there are those other cookies. The ones that are so chock-full of stuff that you’re not sure there’s any cookie in between the stuff. They’re bold. They’re ugly. They demand you …View full post
A few weeks ago, I started writing a post I was pretty proud of. It wasn’t what you’d typically see on here–it had nothing to do with food–but it marked an important occasion in my life and I was hoping to use that experience to help others facing the same. Instead, the project was derailed …View full post
Christmas is a time for family traditions.
Baking cookies together. Decorating the tree. Visiting Santa. And Christmas Eve. Since the kids came along, it became too difficult trying to visit everyone important to us on the same day–it was all so harried and rushed–so we divided it up. Now we can spend more quality time …View full post
“And …I said YESSSSS!”
It happened one November midnight, in Twitterverse, we saw this tweet from our dear Nelly @nella22. Without missing a beat, we all knew Nelly had “said YES” to her beloved “M”, as she sweetly calls Brian Murray, her fiancé.
So here we are, Nelly dear, your friends in the food world, …View full post
Before you let your boyfriend/husband/significant other take that racy photo of you splayed out in nothing but your knickers, you may want to take a peek on eBay. Apparently, there’s a market for risque pictures of ex-girlfriends. So on top of giving someone else the ability to plaster your image on the internet in a …View full post
Jan 17 2011
Jan 17 2011
When the semester is in full-swing, you’ll often find me at Panera Bread, sprawled across an armchair in front of the gas fireplace. I can concentrate on my assignments without my children interrupting me and soak up some of that warmth; a pseudo-hominess in the most unlikely place.
Most of the time, I try to stick with coffee or tea–something refillable so I don’t feel too bad about the amount of time that I’ve spent with my butt glued to that chair. But as time passes, a meal becomes required; a fair trade for the productive afternoon. One of my faves is the broccoli cheddar soup. Mmmm… I almost never have soup at home, but there’s just something about it, paired perfectly with a piece of baguette. Absolutely wonderful on a cold winter’s day!
My last shopping trip to BJ’s found me in possession of a ridiculously enormous bag of fresh broccoli florets, just destined for greatness. A repeat trip today for chicken broth (6 boxes!) and cheddar cheese and I was ready to attempt a Panera copycat in my very own kitchen.
I found the recipe on Lynn’s Kitchen Adventures and it seemed a reasonable place to begin, but I will need to tweak it a bit more the next time I try this. It’s not that it’s bad–but it wasn’t quite the same. Maybe it was the low-sodium organic chicken broth I chose for my base? Regardless, it’s a great start and wouldn’t take much to reach perfection.
Broccoli Cheddar Soup
adapted from Lynn’s Kitchen Adventures
makes 6-8 servings
5 cups broccoli florets
6 cups low sodium organic chicken broth
1 1/2 cups milk (best if you use full-fat or go for half-and-half for creaminess)
1/2 cup + 2 Tbsp all purpose flour
4 cups shredded cheddar cheese
1 tsp +/- sea salt (to taste)
Steam the broccoli for 5-6 minutes until tender. (Very easy to do in the microwave!) Set aside.
In a 4 quart or bigger pan, combine chicken broth and milk and slowly whisk in the flour. Cook on medium-high heat until thickened, then add the broccoli. Cook for 5 more minutes, then add the cheese and salt. Once the cheese is melted, remove from heat and serve.
Jan 16 2011
It probably comes as no surprise that I have no interest in football. Zero. Zilch. Nada. My parents are big fans which means I spent a lot of time in my bedroom during football season wondering why they were shouting at the TV. Sports fans–I don’t get it.
There is one good thing that comes out of living room football fanaticism–the food. It’s not a weekly part of the ritual, mostly saved for playoffs and the biggie, the Super Bowl itself, but it should be. If you’re going to get all worked up about how your quarterback screwed up or how they left the end zone open, you should at least have something tasty to enjoy in the process. Tailgaters do, and so should you!
So, in honor of couch coaches everywhere, I decided to make a few game day snacks…without watching the games. What can I say? I’m unconventional. They taste good with or without the pigskin.
1 bag tortilla chips
4-5 campari tomatoes, chopped
2 green onions, chopped
1-2 cups shredded mozzarella
Preheat the oven to 350 degrees Fahrenheit. Cover a non-stick cookie sheet with your favorite brand of tortilla chips. Sprinkle the top with chopped tomatoes and green onions. Sprinkle shredded mozzarella (or your favorite cheese blend) on top. Bake for 10 minutes. Devour.
Maybe you want your chips a different way? Well here you go:
1/2 small jar salsa
4-5 oz cream cheese
1 cup +/- shredded cheddar or Mexican blend cheese
1 bag tortilla chips or Fritos
Take a pie plate and smear cream cheese all over the bottom of it. Top with salsa or canned chili. Sprinkle cheddar cheese on top. Bake at 350 degrees Fahrenheit for 10 minutes or until the cheese is completely melted. Dig in with your favorite tortilla chips or Fritos.
If you’re in a hurry or only need a single serving, you can also toss the ingredients in a cereal bowl, microwave for 45 seconds or so, and stir. I actually prefer it all mixed together but I also eat this for lunch more often than I should admit.
5-Minute Artisan Bread dough
1/4-1/2 pkg pepperoni or turkey pepperoni
1 cup shredded mozzarella
1 Tbsp butter, melted
cornmeal for dusting
Remember that 5-Minute Artisan Bread? If you have that fermenting in your fridge already, this is really easy. Preheat your oven to 450 degrees Fahrenheit. Take out a hunk of your dough (1/3 or so) and rotate it in your hands for the standard 30-60 seconds, working the dough into a smooth ball. Then lightly flour your work surface, flour the dough ball, and roll it out into a rectangle about 12″x8″. Lay out a single layer of pepperoni (I used turkey pepperoni this time) and sprinkle mozzarella cheese over the top. Roll the rectangle along the longer edge, jelly-roll style. Pinch the seam and the ends and place it on a baking sheet dusted with cornmeal. Melt about 1 Tbsp of butter and spread it on the top. Pop it into the oven immediately for 30 minutes. Let it rest for 5 minutes after coming out of the oven, then slice and serve.