This is very good, and very easy, but looks fancy. Good to nibble on, gift it, or could add into scones or granola.
1. With a sharp knife, slice off ends of 2 grapefruits, 3 oranges, or 4 lemons. Following the curve of the fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
2. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
3. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. WIth slotted spoon, transfer peel to wire rack, separating the pieces as needed.
4. Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.
To store, keep in an airtight container at room temp. up to 3 weeks)
Saturday, June 18, 2011
Soba Salad!
I have a hard time finding soba out here, but it is worth the search! Soba noodles are buckwheat noodles, and not nearly as scary as they sound! I thought they might have a very different taste, but they are quite mild. This salad is wonderful, and you can add a lot more of the veggies than it calls for!
1 package soba
1/2 English cucumber, thinly sliced
1/4 head red cabbage, thinly sliced
1 shallot, thinly sliced
1 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh lemon juice
3 Tbs. olive oil
coarse salt and ground pepper
4 oz. feta, crumbled
1. Cook soba according to package instructions. Drain.
2. In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba. Season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.
1 package soba
1/2 English cucumber, thinly sliced
1/4 head red cabbage, thinly sliced
1 shallot, thinly sliced
1 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh lemon juice
3 Tbs. olive oil
coarse salt and ground pepper
4 oz. feta, crumbled
1. Cook soba according to package instructions. Drain.
2. In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba. Season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.
Tortellini Salad
Very simple, very delicious. This does make a lot, and it is very hearty.
3 bags tri-color tortellini (dried - from the pasta aisle), I have never found the tri-color out here, I usually use the three cheese kind.
1 can black olives, sliced
1 yellow (or red) bell pepper, chopped
1 pt grape tomatoes, you can cut them in half if you wish
1/2 cup chopped italian parsley
marinated artichoke hearts
Italian dressing
parmesan cheese
Cook tortellini until al dente, drain, rinse with cold water to stop cooking. Drain well. Add remaining ingredients. Toss with enough dressing to moisten it. Refrigerate. Add additional dressing if needed before serving. Sprinkle with parmesan cheese.
3 bags tri-color tortellini (dried - from the pasta aisle), I have never found the tri-color out here, I usually use the three cheese kind.
1 can black olives, sliced
1 yellow (or red) bell pepper, chopped
1 pt grape tomatoes, you can cut them in half if you wish
1/2 cup chopped italian parsley
marinated artichoke hearts
Italian dressing
parmesan cheese
Cook tortellini until al dente, drain, rinse with cold water to stop cooking. Drain well. Add remaining ingredients. Toss with enough dressing to moisten it. Refrigerate. Add additional dressing if needed before serving. Sprinkle with parmesan cheese.
Summertime Club Wraps
I made these a few weeks ago while Sean's cousin, Sara, was here visiting me. She loved these, and they have been a favorite of mine for a long time, I just always forget about this recipe! Luckily, Sara picked this one out and I was so glad she did! These are easy, have a great bright flavor, and it's all the goodness of a club sandwich but without the added calories of the mayo, extra slice of bread in the middle, and you can use turkey bacon, or eat these with just veggies! These are also really good when made with flavored tortillas, but I have a hard time finding those out here in the middle of nowhere! This recipe says it makes 2 servings, but this recipe can be flexible and you can add more or less of the things you like, and just make sure you have more tortillas. I always make a ton of this, it definitely all gets eaten!
4 uncooked bacon slices
1/2 cup chopped avocado
1/2 cup chopped tomato
1/3 cup finely chopped red onion
2 Tbs. chopped fresh basil
1 tsp. lime juice
kosher salt
pepper
1/4 lbs. thinly sliced smoked turkey
1 cup arugula or romaine
2 10 or 11 inch flour tortillas
Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown. Transfer to a paper towel lined plate. Combine the avocado, tomato, onion, basil, and lime juice, in a small bowl. Season with salt and pepper to taste. Divide avocado mixture evenly among the tortillas and spread over each tortilla, leaving at least a 1 inch border around the edge. Divide turkey, bacon, and arugula among the tortillas, and wrap.
4 uncooked bacon slices
1/2 cup chopped avocado
1/2 cup chopped tomato
1/3 cup finely chopped red onion
2 Tbs. chopped fresh basil
1 tsp. lime juice
kosher salt
pepper
1/4 lbs. thinly sliced smoked turkey
1 cup arugula or romaine
2 10 or 11 inch flour tortillas
Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown. Transfer to a paper towel lined plate. Combine the avocado, tomato, onion, basil, and lime juice, in a small bowl. Season with salt and pepper to taste. Divide avocado mixture evenly among the tortillas and spread over each tortilla, leaving at least a 1 inch border around the edge. Divide turkey, bacon, and arugula among the tortillas, and wrap.
Pea Nutty Noodles
Okay, so I haven't been on here in awhile, and I have a ton of catching up to do! Between this deployment and being a single mama, emergency surgery, a flare up, and running again, I've been crazy busy! So I'm going to make an attempt at posting a few recipes, but I don't have pictures for all of them...sorry!
So anyways, this recipe is amazing! For Christmas, my sister Katy gave me this awesome cookbook! It is called "The Family Dinner" by Laurie David and recipes by Kirstein Uhrenholdt. It goes through why family dinners are so important, how to have a successful family dinner, dinner ideas (like "meatless mondays!), table talk topics, and recipes that you can do with your kids! It's a really great book, I highly recommend it! So I found this recipe in the kid section, it is so easy, and is definitely one of my favorite recipes right now! It is very easy (too easy!) and I starred the garnishes we used. This can be served hot or cold, as a meal, or as a side dish.
Pea Nutty Noodles
For the Peanut Sauce:
1 lbs. pasta....I used thick spaghetti and it worked great, whole wheat pasta would be good too, or soba!
1 cup peanut butter
1/2 cup soy sauce
2/3 warm water
3 Tbs. chopped fresh ginger
2 garlic cloves, chopped
1 Tbs. sesame oil
1 Tbs. honey
3 Tbs. white (rice or wine) vinegar
Garnishes: Pick and choose any you please and as much as you want!
chopped peanuts*
diced cucumbers*
diced apples
sliced scallions*
limes, cut into wedges*
sliced cabbage
chopped fresh cilantro* or mint
shredded carrot*
chopped bell pepper*
Pick out the garnishes you want to serve with the noodles and chop, dice, and slice them. Set aside. Boil pasta until al dente in salted water. Drain, rinse quickly with cold water, and set aside. Mix all the ingredients for the peanut sauce in a big bowl, stir until it is all mixed together and smooth (you can do this in a blender). Toss sauce with pasta. Serve with garnishes.
So anyways, this recipe is amazing! For Christmas, my sister Katy gave me this awesome cookbook! It is called "The Family Dinner" by Laurie David and recipes by Kirstein Uhrenholdt. It goes through why family dinners are so important, how to have a successful family dinner, dinner ideas (like "meatless mondays!), table talk topics, and recipes that you can do with your kids! It's a really great book, I highly recommend it! So I found this recipe in the kid section, it is so easy, and is definitely one of my favorite recipes right now! It is very easy (too easy!) and I starred the garnishes we used. This can be served hot or cold, as a meal, or as a side dish.
Pea Nutty Noodles
For the Peanut Sauce:
1 lbs. pasta....I used thick spaghetti and it worked great, whole wheat pasta would be good too, or soba!
1 cup peanut butter
1/2 cup soy sauce
2/3 warm water
3 Tbs. chopped fresh ginger
2 garlic cloves, chopped
1 Tbs. sesame oil
1 Tbs. honey
3 Tbs. white (rice or wine) vinegar
Garnishes: Pick and choose any you please and as much as you want!
chopped peanuts*
diced cucumbers*
diced apples
sliced scallions*
limes, cut into wedges*
sliced cabbage
chopped fresh cilantro* or mint
shredded carrot*
chopped bell pepper*
Pick out the garnishes you want to serve with the noodles and chop, dice, and slice them. Set aside. Boil pasta until al dente in salted water. Drain, rinse quickly with cold water, and set aside. Mix all the ingredients for the peanut sauce in a big bowl, stir until it is all mixed together and smooth (you can do this in a blender). Toss sauce with pasta. Serve with garnishes.
Monday, April 11, 2011
Black Bean and Rice Salad
Black Bean and Rice Salad
for rice:
2 14 1/2oz cans chicken broth
1/2 cup water
1 lbs. package long grain rice-Jasmin is the best.
2 bay leaves
2 15oz cans black beans, drained and rinsed
2 red peppers, diced (can use yellow, or orange, or a combo.)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
for dressing:
1/2 cup olive oil
3 Tbs. orange juice
2 Tbs. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste
Bring broth and water to boil in heavy, large sauce pan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid in absorbed, about 20 minutes. Mix all ingredients for dressing, whisk with fork. When rice is cooked, add dressing, it absorbs into the rice better if you pour it over while the rice is still warm. Transfer rice to large bowl and fluff with fork. Mix in beans, peppers, red onion, cilantro.
Saturday, April 9, 2011
Tiramisu
I have really been craving this lately, but have no time to make it these days! This is a family recipe that I have always loved! I don't have a picture since I haven't made it recently but thought I would share the recipe anyways...
Tiramisu:
4 large eggs, separated
6 Tbs. sugar, divided (2Tbs. and 4Tbs.)
1 Tbs. coffee or chocolate liqueur of your choice, Kahlua is good though
1 pound mascarpone
1 package (7oz) savoiardi (Italian lady fingers - NOT the soft ones)
3/4 cup espresso or very strong coffee, at room temperature
2-3Tbs. cocoa powder
In large, mixing bowl, beat egg whites on high speed to stiff peaks. Sprinkle with 2Tbs, beat until soft peaks form. Set aside.
Using same beaters in another large mixing bowl, beat egg yolks and remaining 4Tbs. sugar until thick and pale yellow, 3-5 minutes. Beat in liqueur and mascarpone. Fold in beaten egg whites. Set aside.
Use 2 1/2 quart glass bowl that is at least 3 inches deep. Quickly dip ladyfingers in espresso/coffee, arrange to cover bottom of bowl. Layer 1/2 inch of the mascarpone mixture over ladyfingers. Put cocoa powder in a sifter and gently and evenly sift a thin layer of cocoa over mascarpone. Top with another layer of espresso dipped ladyfingers, another 1/2 inch of mascarpone and another sifting of cocoa powder. Top with remaining espresso dipped ladyfingers and remaining mascarpone, spreading to cover ladyfingers completely. Sift cocoa over top. Cover loosely and refrigerate at least 3 hours (over night is good) before serving. You could also top with chocolate curls or shavings.
Tiramisu:
4 large eggs, separated
6 Tbs. sugar, divided (2Tbs. and 4Tbs.)
1 Tbs. coffee or chocolate liqueur of your choice, Kahlua is good though
1 pound mascarpone
1 package (7oz) savoiardi (Italian lady fingers - NOT the soft ones)
3/4 cup espresso or very strong coffee, at room temperature
2-3Tbs. cocoa powder
In large, mixing bowl, beat egg whites on high speed to stiff peaks. Sprinkle with 2Tbs, beat until soft peaks form. Set aside.
Using same beaters in another large mixing bowl, beat egg yolks and remaining 4Tbs. sugar until thick and pale yellow, 3-5 minutes. Beat in liqueur and mascarpone. Fold in beaten egg whites. Set aside.
Use 2 1/2 quart glass bowl that is at least 3 inches deep. Quickly dip ladyfingers in espresso/coffee, arrange to cover bottom of bowl. Layer 1/2 inch of the mascarpone mixture over ladyfingers. Put cocoa powder in a sifter and gently and evenly sift a thin layer of cocoa over mascarpone. Top with another layer of espresso dipped ladyfingers, another 1/2 inch of mascarpone and another sifting of cocoa powder. Top with remaining espresso dipped ladyfingers and remaining mascarpone, spreading to cover ladyfingers completely. Sift cocoa over top. Cover loosely and refrigerate at least 3 hours (over night is good) before serving. You could also top with chocolate curls or shavings.
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