Saturday, April 2, 2011

2/30



recipe numero dos with monica is a simple salad. neither one of us had time for anything fancy pants today. fry up some chick peas and toss them with some classic salad accompaniments such as spinach, maters and red onion. top with your favorite dressing or make the one we suggest.

of course, my other computer has died since my husband is gone and i cannot retrieve my picture for this one. but good thing monica took one of hers.

thoughts from mon :

she bought an organic pizza to prepare for the inevitable...when one of these recipes reaches the point of no return and is beyond help. today was NOT that day! (phewwwwwwwww)


Fried Chick Peas

2 tbs olive oil
one can chick peas, drained
salt and pepper

-heat oil in a pan over medium high. toss in chick peas and season pretty heavily. fry until they start to brown and get crisp! these are great as a snack, too, in lieu of chips!

Honey Lime Vinaigrette

2 tbs olive oil
2 tbs cider vinegar
1 tbs fresh lime juice and a little zest
1 tbs honey




Friday, April 1, 2011

1/30



30 recipes. 30 ingredients. 30 days. and a learning monica. we're starting simple... for simplicity's sake!

i just got home, tossed off my shoes and sat down with a big sigh and a serving of our first 30x30x30 recipe : lemon basil granita. it is refreshing and delicious. it is guaranteed to lift your spirits. and it is so so so easy to make.

thoughts from mon :

although her day was terrible, including a broken down vehicle in hot miami weather, she made this recipe at 11 pm and it didn't even kill her! she hardly measured the ingredients! she added a splash of gin and recommends it. and although she was skeptical of basil, she calls the recipe a success.

ring in spring with this light dessert. you don't need to throw a dinner party for this one, you can eat it by yourself like me.



lemon basil granita :

4 to 5 lemons, rinsed
2/3 cup sugar
1/3 cup fresh basil leaves

- grate one tablespoon of lemon zest and juice lemons. add these two things to a 9 inch baking pan. with that, add 1.5 cups of water.
- in a blender of food processor, pour in sugar and give it a whirl to make it super fine. add the basil and give it another whirl until basil is finely chopped.
- stir sugar and basil into the lemon water mixture until mixed.
- cover and freeze for about 6 hours. remove and scrape with a fork to form fluffy goodness! scoop and serve!

Wednesday, March 30, 2011

meet monica

ok people. get ready for a little 30x30x30 with one of my best friends and one of the most eligible bachelorettes i know.



we've been through almost everything together. climbing the great wall of china. joint recitals. boyfriends. boyfriends. and more boyfriends. sharing a room. half marathons. undergraduate degrees. life and death. the best of times and the worst of times. she's my girl and she's the best of the best in talent, heart and good looks.

now don't tell her i said this (haha) but she is struggling in the cooking department. she is super busy and i have known her to eat her favorite meal on many a busy night : green bean casserole and lucky charms.

but one of her best attributes is that she craves many foods all at once.

with that, we formulated a little plan. i would come up with 30 recipes for her to try over the course of 30 days with only 30 ingredients. i'll make them here in austin and she'll make them in miami and we'll report back on their success each evening.

we begin friday. so here's your list, mon! and if anyone else would like to join as you follow along with us, get yourself to the store tomorrow because we're starting this thing come hell or high water on april 1!

note: i will expect you to have a few things on hand aside from the 30 ingredient list (cinnamon, flour, sugar, garlic, honey, things of that nature.) hope that's ok! some of the things on this list are already staples for me and hopefully they'll become that for monica, and you, too!

basil
rosemary
dill
mint
shallots
capers
sundried tomatoes
onions (purple and yellow)
cranberries
oranges
lemon
lime
strawberries
mango
figs
beets
carrots
tomatoes
sweet potato
canned black beans
canned chick peas
frozen peas
green beans
fresh spinach
goat cheese
walnuts
oats
maple syrup
chicken breasts
ground turkey

Sunday, March 27, 2011

rainbow chard romance



i have had a few people tell me of the delights of rainbow chard. but i had NO IDEA that it was the MOST DIVINE green on the planet! it is like spinach but more robust and somehow naturally salty! WHAT? perfection. you could add a little garlic and lemon to this but i don't even want it. i drizzled some olive oil in a pan, heated her up and wilted the chard down and that's the only way i need it.

this meal is fantastic. i could eat it every day. add a meat to it if you like or enjoy as is! serves 2.




Roasted Balsamic Carrots

6 carrots, cut into quarters
olive oil, for drizzling
dash of salt
3 tbs balsamic vinegar
1.5 tbs honey

preheat oven to 425. toss carrots in olive oil and salt and place in a roasting pan in the oven for 25 minutes or until ends begin to darken. in the meantime, combine vinegar and honey in a saucepan and let boil away for a few minutes on medium high until a nice glaze has formed. after the carrots roast for the initial 25 minutes, bring them out, toss them in the reduction and pop them back in the oven for another 4-6 minutes.

Rainbow Chard

one bunch chard, rough chop
olive oil

heat olive oil in large pan on medium high. toss in chard. wilt down. die from joy.

Apple, Pear, Jicama Compote

1 tbs butter
1 apple, cut into bite sized chunks
1 bosc pear, also cut into bite sized chunks
1/2 jicama, cut into smaller chunks
1 tsp cinnamon
1/4 tsp nutmeg, cloves
dash of vanilla extract
dash of almond extract

melt butter over medium high. toss in fruit and remaining ingredients. cook down until desired tenderness (10 minutes worked for me.)