As of tomorrow, April 25, 2008, Tabicakes turns one! It's my blogiversary! Believe me, I'm as surprised as anyone. Honestly, I don't have the best track record at follow through. Let's see, I have yet to really start the family cookbook I said I would put together a couple of years ago, the dining room chair covers I made (three years ago) are on the chairs but have never been hemmed, and I could go on.
When I first started this blog, it was on a whim after I viewed a lot of food blogs. I saw some really wonderfully inspiring ones - Culinary Concoctions by Peabody and Tartelette - and some really terrible ones. Aiming to fall somewhere in the middle, I had a new camera, and nothing to loose. Are there future plans for my blog? I don't know. All I know is that in this moment, I enjoy it. Happy Birthday Tabicakes!
Normally I don't encourage "healthy" desserts for special occasions, but Husband and I still have that trip to Mexico next month. (Yikes! We better get busy). Besides, Tabicakes isn't a real person anyway. She'll be fine with a lighter cake.
This cake was delish! From Martha Stewart Living Magazine, Double-Chocolate Cake, was advertised as "You can have your cake and eat it too." Per serving: 261 calories, 8 g. fat, and cholesterol free.
My changes:
1. So there was a limited supply of leftovers, I halved the recipe and baked the batter in ramekins.
2. I cut the sugar in half again, so there was only a 1/4 of the sugar originally called for in the cake.
3. I used unsweetend chocolate in the glaze, so that was a little less sweet too.
Husband and I don't like super sweet desserts, so we thought these were fine changes. They made for an intense chocolate flavor.
Whenever red bell peppers are on sale, I think, "Stuffed Peppers. What a great idea!" I return home, make them, and then, no matter what the filling, I always leave the table a little dissapointed. It's not that they weren't tasty, it's that they turn into just another weeknight dinner. I don't know why I always think they're going to be spectacular.
What a way to start a post: "The food's good, but not that good."
Really, it was good. I promise.
So, in case you're feeling the stuffed peppers:
Stuffed Peppers
1 t. olive oil
1/2 onion, chopped
1 carrot, peeled and grated
1 clove garlic, minced
1/8-1/4 t. dried basil
1/8-1/4 t. dried thyme
1/8-1/4 t. paprika
splash Worcestershire sauce
1/4 c. cooked rice
1 14 oz. can diced tomatoes, divided
1/2 beaten egg
1/2 lb. ground meat (I use 93% lean beef, but you can sub. any turkey, hamburger, whatever)
2 bell peppers, stemed, cleaned and halved
grated mozzerella cheese
375 degrees. Heat oil in a skillet. Add onion, carrot and garlic. Saute until softened. Add basil, thyme and paprika stir and cook for 30 sec. Place in a mixing bowl and let cool. Add worcestershire, rice, 1/2 c. diced tomatoes, egg and ground meat. Mix well. Place the rest of the can of tomatoes in a baking dish. Stuff peppers with meat mixture and place on top of tomatoes in baking dish. Top with cheese. Bake 30-45 minutes*.
*Forgot to look at the clock, so not sure how long I left them in. Probably closer to 45 minutes.
The magazine basket has been overflowing for a few months now. What do you do with past issues? Is there some sort of organizational trick that I've missed? Though it's tempting, I don't think buying an additional or bigger basket is the answer.
In an effort to reduce the stack, I've been sorting through the food magazines. I do a few each sitting, so that it doesn't seem that I'm getting rid of too many too soon. I flip through the pages, rip out the recipes I think we may try, file the recipes, and then throw the used magazine in the recycling bin. In today's sort, I found inspiration for dinner.
An article on cleaning artichokes caught my eye. I've not attempted this before and thought it was time, as artichokes were on sale this week. It was quite a chore, and I only prepared two artichokes. Did you know artichokes have thorns hidden inside? Unknowingly, I pricked my self. Ouch! Maybe it gets quicker/easier with practice. The end result was delicious, better than canned, but not so outstanding that I'll do it again.
The other inspiration came from Fine Cooking's April/May 2007 issue. (Yes, I've had this magazine for a year, and there's older ones too). Sear-Roasted Halibut with Roasted Red Pepper Puree was a winner. Husband gave it a thumb's up. This recipe will definitely make it to the file. Thinned out with a little more vinegar/oil the Roasted Red Pepper Puree could also double as an excellent salad dressing.
Sear-Roasted Halibut with Roasted Red Pepper Puree
adapted from Fine Cooking Magazine
2 1/2 oz roasted re pepper (about 1/2 large jarred roasted pepper) (I made my own under the broiler)
2 T sherry vinegar
1/2 t. honey
1/2 medium clove garlic, peeled
1/4 c. plus 2 T EVOO
salt and pepper
4 6-7 oz cneter cut, skin-on halibut fillets
1 T thinly slice fresh chives or marjoram
375 degrees. Combine red pepper, vinegar, and honey in a blender. Process for a few seconds and then drop the garlic in. With the blender still running, slowly pour in the 1/4 c. oil and process until the mixture is smooth, about 1 minute. Scrape down sides of blender as necessary. Season.
Set the fish skin side down on a plate and season. Heat remaining 2 T oil in a large oven proof skillet over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3-5 minutes. Flip the fish, turn off the heat, and transfer to the oven. Roast until the fish is flaky, moist, and cooked through 5-7 minutes. Transfe fish to dinner plates and spoon about 1 T. puree onto or around each piece. Sprinkle with herbs and serve immediately.
Serves 4.
This week has whizzed by! I, honestly, can't remember off the top of my head what we've even eaten for dinner all week. I do know that I only cooked one night. And that's because I was able to take 5 minutes in the morning to throw a roast in the crockpot. (Really, if you don't own a crockpot, you should invest. They are real time savors).
This particular evening, I took an extra 10 minutes to put together Asparagus, Tomato, and Green Pea Saute to go with my crockpot roast. This is a side dish we've been eating for years and love it.
Asparagus, Tomato, and Green Pea Saute
adapted from Moosewood Restaurant Cooks At Home
6 sun-dried tomatoes (not packed in oil) (if I don't have these, I leave them out)
1/2 c. boiling water
1 T. olive oil
2 garlic cloves, minced or pressed
3/4 lb. fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 c. dry white wine (I've use white, red, chicken broth, and even vinegar with good results)
1 large tomato, diced (about 1 cup)
1 generous T finely chopped fresh tarragon (1 1/2 t. dried) (I always use basil)
1/2 c. fresh or frozen tiny green peas
salt and pepper to taste
crumble mild chevre (I've also used parmesan or feta)
In a small heatprrof bowl, cover the sun-dried tomatoes with the boiling water, and set aside.
Prepare all ingredients and have them within easy reach before you begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat. Swirl the garlic in the oil for just a moment and then add the asparagus. Stir-fry for half a minute. Add the wine, cover, and let steam for a couple of minutes. Uncover and add the tomatoes and tarragon. Cook on high heat for 2-3 minutes to reduce the liquid. Drain and chop the sun-dried tomatoes, and then add them along with the peas. Stir-fry until the asparagus is crisp tender and the liquid is reduced to a sauce. Season.
Serve immediately, topped with cheese.
Caught a mouse. We assume he had been living with us for about a week and a half. We know because we saw it run across the kitchen floor. Eek! After a couple of different types of traps and a few days later, he was caught. Husband had left for work super early that morning, and didn't check the traps. I woke to find little mouse legs peeking out of the trap, much like the Wicked Witch of the East under Dorothy's house without the striped socks. I had two cups of coffee before I was able to do anything about it. It wasn't so bad. I was a big girl. I disposed of his body, and couldn't help but think of the cute little rat from last year's hit movie, Ratatouille. I wonder if our little intruder had been helping me out in the kitchen, just like Remy helped Linguini. Somehow my situation didn't seem as endearing.
Have you lost your appetite yet? This Ratatouille Tart from Food Network's Ellie Krieger was delish! Of course, I made a few minor adjustments. Had a whole wheat/oatmeal pizza crust in the freezer that I had previously made, so I used that instead of making a new crust. I also mixed up the veggies a bit. I used, eggplant, summer squash, tomatoes, garlic, red onion, and marinated artichoke hearts. It was light and tasty.
