September 12, 2012
I’ve said here many times that Fall is my favorite season. Summer can never be over fast enough for me. Usually, I’m ready to declare it Fall as of September 1st despite what the actual weather or calendar says. But this year is different. It’s weird. I almost feel like I’m cheating on Fall when I say this, but: I’m not ready for Summer to be over.
It’s not so much that this has been a great summer, in fact it’s been a pretty crappy summer filled with record high temps that chased me back into the safety of my air-conditioned apartment. No, the thing I’m regretting is that I missed out on all of the great produce. Looking back through my archives of last summer, I’m reminded of my Peach Dumplings and Blueberry Donut Muffins and Cantaloupe Pie. Because of the move to Nashville and my blogging hiatus I wasn’t able to cook or bake much at all this summer and I’m sad about that.
August 20, 2009
img class=”centered” src=”http://farm3.static.flickr.com/2463/3840762246_ddca3e4635.jpg” alt=”Light Strawberry-Lemon Muffins” width=”500″ height=”376″/>
Well, summer is almost over and strawberry season has ended, and every time I go to the grocery store they always seem to be having a sale on their strawberries, obviously trying to get rid of them as fast as possible. But looking closely at the strawberries, many are bruised or mushy and just don’t look that great. Definitely not something I’d want to display on a strawberry tart. But I have a hard time passing up such a good deal, so I buy these sad looking strawberries and immediately freeze them when I get home for use in smoothies or granita.
But sometimes this means I’ll look in the freezer and see that I have way too many strawberries. I came upon this recipe a while ago when I was looking for a recipe to use up some of these strawberries. It’s pretty much the easiest recipe in the world. You mix up the wet ingredients, including the strawberries, in a blender and combine that with the dry ingredients and you’re done. It’s takes about 5 minutes to make these.
November 21, 2008
I’ve already established my love for chicken pot pie in soup form. What I love about that is how simple it is to throw together. When I think about making real pot pie, well, that just seems really complicated what with the, you know, pie part. So because of that I’ve never actually attempted to make real chicken pot pie. But lately I’ve been feeling more and more adventurous about cooking. These days I usually look forward to making dinner every night, most especially when I’m making something I’ve never made before.
Last week I got it in my head that I wanted to make a real pot pie and despite being almost 8pm I decided to go for it. I’d seen a bunch of pot pie recipes around on blogs I read, but all of them seemed too complicated or took too long (I didn’t have time for dough to chill) and none of them were my definition of chicken pot pie: an actual pie. You know, with a top and a bottom to it…
October 9, 2012
It looks like Fall has finally arrived in Tennessee this past week. The temperature has been dropping as the leaves are starting to change and that has me instinctively heading into my kitchen to bake with my favorite ingredients: pumpkin and apples! This recipe is inspired by the apple fritter bread and pumpkin streusel bread that I’ve been obsessively buying from Target for the past couple of months. I’d been wanting to try to make a homemade version of the apple fritter bread but then I realized it would be so much better if the apple fritter bread had pumpkin in it, too!
I started with a pumpkin yeast bread recipe that I really like because it’s quite healthy in addition to being delicious. It’s made with all-purpose flour but also has some whole wheat flour and oats to add whole grain goodness to it. If you’ve baked with pumpkin before you know it’s not hugely flavorful (especially combined with 8 cups of flour!) but it adds natural sweetness and definitely helps keeps the crumb soft and moist. On it’s …
July 21, 2008
The idea of making a whole chicken for dinner used to scare me. But then I realized that I make a giant turkey every year on Thanksgiving and that’s never been a problem so why am I scared of a little chicken? In fact whole chicken is one of the simplest dinners to make. The thing I especially love about this recipe that it uses chicken broth instead of butter or oil, so you still get a perfectly tender and juicy chicken without all the fat.
And I’ve never been a big fan of gravy, but I think it compliments the chicken perfectly. It’s also great on top of rice or vegetables or stuffing or whatever else you are serving with your chicken. I found myself pouring gravy over my entire plate because I liked it so much.
May 13, 2010
So here’s something that’s completely different. At least for me, it is. I tend toward baking and comfort food type recipes, so Chinese food is quite a departure. But I would say that these dumplings are the Chinese version of comfort food and honestly, I was really surprised by how much I liked them. And I should tell you that I don’t normally even like Chinese food. So that made liking these even more pleasantly surprising.
My boyfriend loves Chinese food, though. It’s probably his favorite kind of cuisine. So when I was flipping though my cookbook one day and he saw this recipe, he said “You should make those!” and I reluctantly agreed because I’m an awesome girlfriend like that (…and I’m so humble about it 😉 ). But another reason I was weary about making this recipe, besides not liking Chinese food in general, and dumplings specifically, was that this is a recipe from my Weight Watchers cookbook. And while I love this cookbook and have been happy with almost all …
August 17, 2010
I’ve always been a really picky eater. I’ve made some progress on that front since I started this blog, but I’m still way too picky to be called a “foodie” or anything like that. But this summer I’ve made some pretty big discoveries that have challenged my preconceptions of certain foods and because of that I’ve decided to change. I made this challenge to myself: I will try everything at least once. If I don’t like it, fine, but at least now I know I don’t like it and I’m not just assuming based on how it looks or smells or whatever weird childhood memories it brings up.
For example, I’ve never liked carrots because in elementary school I threw up in the middle of the cafeteria after eating some. Now it turns out, I still don’t really like the taste of raw carrots. But I use carrots in my cooking all the time now because I’ve discovered that if they are in something else, like a soup or salad or pot pie, then I don’t mind them. I used to obsessively pick …
June 5, 2009
I have a very obsessive personality. It tends to invade all aspects of my life from how I work to the music I listen to and the amount of time I spend on the internet or how much TV I watch. (I’m not a “casual” TV viewer at all, I either have to see every episode of a show from the very beginning or I don’t watch it at all; I HATE missing episodes and I’ll only start watching a show in it’s second or later seasons if I can catch up by watching the DVDs of previous seasons first.)
But my obsessive personality has a really big effect on how I eat. It’s probably one of the reasons I’ve always been such a picky eater. When I decide I don’t like something, then that’s it, I don’t eat it again. Ever. I haven’t eaten a carrot in 20 years because once in elementary school I threw up in the cafeteria after eating them. Recently I decided I should give it another try, but no, it was just as bad as I remember. (I used …