Thursday, June 30, 2011
It's probably warm and sunny where you are, so you may not be thinking of making saucy dishes right now. However, it's cool and usually cloudy here in Seattle, so it doesn't bother me to hang out in the kitchen cooking things (though I think you could even handle making this where it's legitimately summer. it doesn't take very long).
This recipe was recommended to me by a friend, and, I have say, it was a fantastic one. Fast, easy, and incredibly delicious. What more do you want? I only wished I'd made twice as much.
Romesco Sauce via
2 1-inch thick slices of good, crusty bread, torn into pieces
1/2 C sliced almonds (raw, toasted, blanched, whatever you have)
6 garlic cloves, chopped
1 tsp salt
1 15-oz can crushed tomatoes
1 8-oz jar roasted red peppers, drained
1 Tbs paprika
2-3 Tbsp red wine vinegar
Preheat your oven to 350 degrees F. Saute the almonds and bread in a few tablespoons of olive oil over medium heat. Stir often, and when they start to brown, add the garlic. Saute another couple of minutes, or until you judge the contents of your pan to be done.
Put the salt, tomatoes, red peppers, paprika, and vinegar in your food processor. Add the bread, almonds, and garlic. Pulse a few times, and then puree until smooth (or as smooth as you'd like it).
Lightly coat a rimmed sheet pan with the cooking spray, and then spread the sauce. Bake for 10-15 minutes so that the edges start to caramelize.
Use it right away, or let it cool and refrigerate.
Monday, June 20, 2011
I've been on a serious smoothie kick lately. I've been combining banana, raspberries, and blackberries with acai juice, orange peach mango juice, soy milk, almond milk, or some combination thereof. However, this tempting collection from Whole Living may inspire me to change it up!
I love the idea of freezing tea into ice cubes for an easy to make ahead addition. I'm also intrigued by adding spices like cinnamon and cardamom.
What kinds of smoothies do you like? Are you like me and get stuck in a rut a lot, or do you have a different flavor for every day of the week?
Sunday, June 19, 2011
Happy Father's Day to all the dads out there! I'm lucky enough to see mine today, which is the first time that's happened in a few years.
These pictures were all taken at Longwood Gardens this spring. It was spring bulb season at the time, so the tulips were just lovely. I thought they did a nice job with the swaths of color.
Are you doing anything special for Father's Day? We brought home some fresh raspberries and green beans from the farmers' market, and we are heading out for a good meal later today.
Have a great week!
Tuesday, June 14, 2011
Today I'd like to direct your attention to Olliegraphic's free thank you card available on oh my! handmande. You can download and print it to your heart's content (personal use only). It's super cute, fun, festive, and good for any grateful occasion.
Monday, June 13, 2011
It's been a while. You know how people sometimes say, "I've had a day"? Well, I've had a...quarter year, a three months, a season. Between two jobs (and Etsy), illness, injury, life, and, oh yeah, planning a wedding in 8 weeks (T - 5.5 weeks), this blog just sort of got dropped. Something had to give and I didn't want to post crap.
So today I bring you a mini dessert. It's delicious and seasonal, but it's a nice small portion size and super easy to put together. Maybe 5 minutes of active time total, and I don't have a whole big dessert to eat afterwards.
Because, you know, some of us want some awesome arms in a month.
Single Serving Sized Vegan and Gluten Free Fruit Crisp
fruit of choice
1/3 Tbsp vegan butter
1 1/2 tsp flour or gluten free flour
2 tsp brown sugar
1 Tbsp quick oats
close approximations of these measurements are fine
1. Preheat oven to 350 degrees F.
2. Fill your ramekin with as much fruit of whatever kind you'd like
3. Using a fork and/or knife, mash together the butter, flour, and sugar until the mixture resembles a coarse meal. Add oats and mash until well combined.
4. Top your fruit with this mixture and bake for about 20 minutes, or until the top is golden brown.