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Citrine Cocktail
My own invention. I say it's an improvement over the Sazerac, which I'm downing as I write.
Three fingers of Plymouth gin
Splash of absinthe
Dash of celery bitters
Squeeze of lemon juice
ice
Combine in transparent glass to enjoy the beautiful eponymous color. -
Baked Couscous with Spinach and Roasted Pine Nuts
I made this tonight after finding it on the Weight Watchers forums, and we both LOVED it. Apparently, the original, non-WW version had mozzarella on top, but it was great without: we just sprinkled some parmesan on top when we ate it. YUM ( Read more... ) -
Beery Carrot Leek Pie
I created this pie because I yearned for a creamy spread of cheese, ale, and horseradish I saw at Whole Foods, and also I needed a new way to eat carrots. Easy and pretty good.
4 carrots, grated
4 leeks, chopped and cleaned
2 stalks of celery, chopped
1/2 c. frozen peas
1lb. silken tofu
2 Tbs. olive oil
2 Tbs. prepared horseradish
2 Tbs. vegetarian ( Read more... ) -
Eggplant Marinara
This is modeled after a super delicious dish at Emilia's on Arthur Ave. Pretty good if I do say so myself.
Eggplant, peeled and cubed
2 cloves garlic, chopped
Olive oil
2 cans diced tomatoes
Salt, pepper, red pepper flakes, parsley
Saute eggplant with garlic and red pepper flakes in olive oil until eggplant is soft. Add diced tomatoes and season with ( Read more... ) -
Carrot Risotto
This comes via Martha Stewart, because once again I was looking for a new way to eat carrots. If you have to eat carrots, this is a pretty good way. If you are looking for the most delicious risotto you ever ate in your life, move along.
Serves 4
3.5 c. fake chicken or veg broth
2 tablespoons Earth Balance
1 medium red onion, finely chopped
6 medium ( Read more... ) -
Cream of Split and Fresh Pea Soup with Rosemary and Lemon
Well, I'm sick again, which means it's soup-making time. Which means another gem from Vegetable Soups from Deborah Madison's Kitchen. The only hassle here is soaking the split peas. Otherwise, it's a total winner.
1 c. green split peas, soaked for two hours
3 T. olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
2 T. rosemary
2 garlic ( Read more... ) -
Chicken-Broccoli Couscous
This was super tasty. Because I stock up on frozen veggies for the winter months when things are expensive and out of season, I used frozen broccoli, which I microwaved for about 5 minutes before adding it to the onion. From Rachael Ray, December/January 2010.
Ingredients:
* 1/4 cup extra-virgin olive oil
* 1 pound skinless, boneless chicken ( Read more... ) -
Hot Toddy Frolick
It's flu season, and we all need a good sick person's cockail to see us through it. This is it.
Shot or two of whiskey or rum
1 Tbs. honey
3/4 c. of herbal tea (chamomile or echinacea)
Juice of 1/4th lemon (or splash of orange juice)
Make tea. Put shot(s) in a mug. Stir in honey. Fill mug with tea. Squeeze in lemon. Stir again.
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Sick Person's Soup
This is based on a soup in Deborah Madison's Vegetable Soups. I didn't have garlic, ginger or a chili, so I used the garlic chili oil. I had a portobello I needed to use, so why not? Plus, for nostalgic reasons, my sick soup requires stars. The result, I must say so myself, is nutritious, easy (important when you are both sick person and ( Read more... ) -
Orzo-Stuffed Peppers
chinese0phoenix asked me to share this one. I had it with delicious farmers market corn on the cob. Yum! I was trying to clean out the pantry, and I had plenty of orzo. I chose green peppers because they were cheapest (cuz I'm poor and all). The end result good, and the fillins is nicely creamy, but it felt a little under-seasoned to me. I went with dried ( Read more... )