Saturday, July 2, 2011

food fit for the fourth!

although a good many folks are celebrating independence day this weekend, i say we do it on the actual day, too! yeah? mondays could always use some love.

regardless of our own personal beliefs surrounding this country or even the holiday, i always take the time to be thankful for those whose lives have been taken for my freedom and intentionally recall an attitude of gratefulness for the liberty i have been given - even to have a blog like this. i can say whatever i please and not get put in jail for it! pretty great! don't worry, i won't test the bounds...

whichever way you cut it, i am thankful.

and logical deduction says that giving thanks often accompanies delicious food.

this meal is for the grilled-out family. the ones who did all of their meals on the barbie this weekend and need a nice, light supper to celebrate with friends and family.

this was our one non-cafeteria meal this week at band camp. a few from the ballet and a few from the orchestra gathered to dine together in the ghetto fashion that is college dorm eating. with a few kitchen staples and some thrown together pots and pans, we had a tasty meal. my really good (scottish) friend andrew created the meal and i helped him out. he has a beautiful brogue, just fyi. he's going to shoot me for saying that. not sorry!

he also cuts tomatoes in an eerily perfect manner.

easy oven roasted chicken in a sticky tomato sauce
adapted from jamie oliver

mixed chicken pieces, enough to fill a 9x13
various assortment of tomatoes to equal 8 cups minimum
(yellow, orange heirlooms, cherry, strawberry, beefsteak!)
12 cloves garlic
a few handfuls of fresh, torn basil
one red chili, chopped fine
drizzle of olive oil

- cover chicken with tomatoes and other ingredients and bake at 350 for 2 hours. broil for the last few minutes to crisp chicken skins, if desired.

zesty cous cous

1 cup cous cous, cooked, set aside
tossed in :
a few tablespoons fresh, chopped parsley
juice of one big lemon or two small ones
a few handfuls of feta
3 green onions, chopped
1 tbs red chili pepper, chopped
salt to taste

Thursday, June 30, 2011

banana chocolate chip oatmeal cookies

i am so excited about this cookie, i cannot be held responsible for my actions.

i might jump off of a building, thinking i can fly.

or possibly attempt to memorize a whole book. (not a small one. i'm talkin' the bible here, people.)

or maybe even walk from winona lake, indiana to banff (canada) just to see G, so that he can taste this cookie.

it's seriously the best cookie recipe i've ever created on my own.

alright. sorry. enough bragging.

but for real. if you're looking for a cookie that isn't loaded with white flour but still has that fresh-out-of-grandma's-oven taste? this is the cookie for you. and don't just eat one of them. because that would be:
a) nonsensical
b) impossible
c) ridiculous

banana chocolate chip oatmeal cookies with alternative flours
makes 36-48 small cookies

1 c butter
2 c brown sugar, loosely packed
2 eggs
2 ripe bananas, mashed
1.5 c brown rice flour
1.5 c oat flour
1 tsp baking soda
pinch of salt
2.5 c oatmeal
1 c chocolate chips

- cream butter and sugar together. add eggs and bananas. set aside.
- combine flours and baking soda with salt and add to banana mixture.
- fold in oatmeal and chocolate chips.
- bake in a preheated oven at 350 for 6-8 minutes or until slightly browned. allow to cool on cookie rack. serve!

Tuesday, June 28, 2011

raspberry peach crumble

i wasn't joking about making a recipe similar to the last. fresh fruit desserts are just too good to pass up in the summer. so here it is, folks! inspired by joy's recipe, i made an extremely easy crumble much like hers.

not only is this really simple and really delicious, it also happens to be the perfect recipe for someone who doesn't have much in their pantry nor much time!

and by someone, i mean me.

thanks to the girls in a neighboring dorm with a kitchen, for letting me make this little treat. my roommates and i were glad to have it for the last few days!! surviving off of cafeteria food and avoiding gluten as much as possible, this dessert was more than welcome in our room. give it a try with vanilla bean ice cream.

you won't be sorry.

time for more classical music, more sunset painting and more ...naps?

the kitchen piracy continues...

raspberry peach crumble

6 peaches, sliced
1 pint raspberries
1 cup oat flour
1 cup brown sugar, loosely packed
3/4 cup oats
1 stick of butter

- preheat oven to 350 and toss peaches and raspberries into a 9x13 dish. mix together crumble ingredients, stir in one cup of the crumble into the fruit. use the remainder of the crumble to top the dish. bake for about 30 minutes. let cool and serve!