Wednesday, 09 November
Roasted Veggie Pie
1/3 c pesto sauce
1/3 sliced olives (about half an 8oz can)
Preheat oven to 350°. Toss onion, garlic, pepper, carrot, mushrooms with olive oil, salt, and pepper. Spread on a greased cookie sheet and bake for 45 minutes. When done, mix with cream cheese and pesto while still warm.
Increase oven temp to 450°. Put bottom pie crust in a 9" ungreased glass pie pan. Load with veggie mixture, pressing lightly to make sure it's distributed evenly. Top with tomatoes, olives, veggie patties, and cheese. Cover with top pie crust. Cut four slits in the pie crust. Wisk the egg and water together to make an egg wash, and brush the top of the pie. Bake for 20 minutes.
Friday, 11 March
Garlic, Chickpea & Spinach soup
Monday, 01 June
1 sheet puff pastry, thawed
Mix together the cream cheese, vanilla, and sugar until soft and smooth. Spread on pastry, leaving an inch clear all the way around. Place apples on top of cream cheese, and sprinkle with cinnamon-sugar mix. Drizzle with butter. Bake at 400 for 10 minutes.
Saturday, 30 December
Just got back from Lungta, at 46th and NE Sandy. It has a wonderful hole-in-the-wall ambiance (seriously, we love the casual places), with Tibetan music and many examples of the restaurant's namesake, "windhorses"--colorful flags flown outside Tibetan homes.
We ordered the Tsel Momo, a vegetable dumpling that can be ordered steamed or fried, and Tsel Balab (I think--I didn't write it down. #13), a vegetable turnover.
If you like cilantro, the Balab is for you, as it's positively packed with the
We'll definitely be back to try the rest of their vegetarian fare. Though we'll ask about cilantro next time.
Friday, 22 December
Barnard Griffin 2004 Syrah
I've started drinking wine again, and the Spousal Unit recommended keeping notes here so as not to lose track of what I've tried. (It takes me a month to get through a bottle, so these reviews will be sporadic at best.) Because what little I know about wine is about white wines, I thought I'd try some reds. I was originally going to stick to Oregon wines, but then I decided to go with "local" instead, mainly because it lets me include Columbia Valley WA, which contains lots of good vineyards -- including Barnard Griffin. Their 2004 Syrah is, in my terms, yummy. In winewanker terms, it's not particularly acid and it's nice and light on the tannins -- this is a good one for newbie palates like mine. It is rich though, with a nice full feeling on the tongue, and it has a fruity, slightly floral aftertaste. I'm drinking it right now with vegetable samosas, and it's coping very nicely with the spice -- though I have a feeling the combination might not be to everyone's taste. It's more than good enough to drink on its own, anyway. At about $14 it's at the upper end of my tightwad range, but worth it.
One other thing, about taking a month to get through a bottle -- I heartily recommend a Zyliss bottle stopper (I have the "bell" kind but the other one should work as well). This has also led to the discovery that I am a horrible philistine and quite enjoy some red wines cold; the BG 2004 Syrah is one of these, though I must say it's better at room temp; it gets a little thin and bitter in the cold.
Wednesday, 18 October
I Must Remember Soup
Oh, this was the best soup, and it became a satisfying sludge the next day. Now I'm going to try to remember how I did it. A lot of my recipes start this way.
Friday, 02 June
Last night was cooking night, and it has brung more veggie loaf and the casserole below. We cooked up our entire delivery of vegetables, except for just a few potatoes and a couple cloves of garlic. Note to veggie-loaf lovers: this time, we roasted the veggies first, and it didn't really make a difference. So don't waste the extra time. In the delivery were some fresh green beans, so naturally we did what our white-person instincts demanded: got out the cream-of-mushroom soup.
2 medium potatoes, peeled and sliced
Friday, 19 May
As I sit munching on my second veggie-loaf sandwich of the evening, I realize I must try to remember what I put in this amazing stuff, in hopes of recreating it someday.
Amounts will be vague. I had just cooked a batch of a dozen onions until they were just caramelized, and tonged them into various foodstuffs.
3 medium onions, sliced, cooked just until caramelized
Blade-process in batches:
2 red bell peppers, chopped
Put everything in a huge-ass bowl. Stir in:
½ cup cheddar cheese, grated
Spice generously with:
Bake in a 350° oven for about an hour. I used a pan that produces six mini-loaves, and had a little mix left over. While the loaves hold together more or less, it is more like a pate than a loaf. I wrapped each loaf in wax paper, and they are very handy for making sandwiches.
Wednesday, 03 May
We had a surplus of onions this weekend, so I cooked up a mess of them and did various things. This was the tastiest, and it's good hot or cold:
Extra-virgin olive oil
Spray a glass pie pan with nonstick coating. Preheat oven to 350°.
Sautee the onions and garlic in the EVOO until they just begin to caramelize (I actually did them separately because I was doing batches of both ingredients, but I don't think cooking them together will hurt, just put the garlic in later so it doesn't burn). Place the onions and garlic in the pie pan and spread them out so they make an even layer on the bottom.
Sprinkle cheese evenly over onion layer.
Mix salt, pepper, dill, and tabasco with the eggs, and pour mixture over the onions and cheese.
Bake for 45 minutes.
Monday, 13 February
Bento 06 February 13
Mine is on the left, Spousal Unit's on the right. Using a couple of new boxes today! They are smaller than our original bento boxes, which caused a little spousal pouting.
Want to try
Movable Type 3.2
a frytopia joint.