Monday, January 23, 2012

Dave's Killer Bread!

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Dave's Killer Bread!
If you live in the Northwest and haven't seen this rawkin' dude on a package of bread yet, you are NOT paying attention folks!
Dave's Killer Bread
I discovered Dave's Killer Bread over a year ago and haven't really gone back to any other brands of sliced bread! Why bother when not only are you getting a super nutritious and delicious piece of food, but you're supporting an incredible story!  Please watch:



There are so many different kinds too, so there's no trouble finding a favorite or experimenting with ones you've never tasted before. I hope to try all of them if I can find them! I eat a slice or two pretty much every day for breakfast, and then sometimes at lunch or dinner because the Cracked Wheat one makes a killer grilled cheese! RAAAWK!

You can find all kinds of information on the website, and I hope the next time you're in the bread aisle you will pick up a loaf or two of this amazing bread!

Friday, January 20, 2012

Winter Vegetable Soup!

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Saw this recipe about a year ago in Food & Wine magazine, and recently my vegetarian husband re-alerted me to it and decided with the cold weather and snow, it would be the perfect winter warming grub! I made a couple of minor changes to the recipe, simply to suit my personal tastes. You can do the same!  It's so adaptable and super easy to make. It turned out really delicious, mild but distinct flavors (love the sweetness of the parsnips) and the nutmeg at the end sends it right into the most earthiest dimension of taste!

ingredients for winter soup!
homemade soup!


INGREDIENTS


2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 leeks, white and tender green parts only,
thinly sliced
2 garlic cloves, minced
1 cup pearled barley
9 cups low-sodium vegetable broth
4 cups water
10-15 thyme sprigs
2 bay leaves
1 1/2 pounds celery root, peeled and cut
into 1/2-inch cubes
1 pound parsnips, peeled and cut into 1/2-
inch pieces
Salt and freshly ground pepper
10oz baby spinach
1 teaspoon freshly grated nutmeg


DIRECTIONS


1. In a large pot, heat the oil. Add the
onion, leeks and garlic and cook over
moderate heat, stirring occasionally,
until tender, about 5 minutes. Stir in the
barley. Add the vegetable broth, water,
thyme and bay leaves and bring to a
boil. Add the celery root and parsnips
and season with salt and pepper.
Simmer over moderately low heat until
the barley and root vegetables are
tender, about 40 minutes.


2. Stir in the spinach and nutmeg and
simmer for 5 minutes. Season the soup
with quite a bit of salt and pepper and serve.

Wednesday, January 18, 2012

Lovely Naan Bread!

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Thought I'd try something quite different than my usual dessert fare today. We're snowed in here in Seattle, so I was getting a little restless and in the mood to bake! I had remembered bookmarking a recipe off the BBC website for homemade Naan Bread, so I thought I would give it a shot.  It was surprisingly tasty! And I also had some chutney in the fridge, which was great to dip into. YUM!

homemade naan bread!

Note: I didn't have whole milk in the fridge so I had to use 1%, and I didn't have all the accouterments that you put onto it while grilling, but I did brush with melted butter and garlic at the end and ended up with a delicious warm midday snack! 

Naan bread

Ingredients

For the dough:

250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing

For the topping:

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and
fresh coriander
1 tbsp butter, melted, to serve

Directions:

1. For the dough, sift the flour, sugar, salt and baking powder into a
bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid
mixture. Slowly mix together the dough by working from the centre
and incorporating the flour from the edges of the 'well', to make a
smooth, soft dough. Knead well for 8-10 minutes, adding a little flour
if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and
leave in a warm place for 10-15 minutes. Form the dough into five
balls.
4. Preheat the grill to medium and place a heavy baking sheet on the
upper shelf of the grill to heat.
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but
really this is just aesthetic. Sprinkle over your chosen topping and
press into the surface of the dough. Place the naans onto the hot
baking sheet and grill for just 1-2 minutes, or until lightly browned.
Brush with butter and serve hot

Monday, January 16, 2012

Cutest Bundt Cakes Ever!

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I was extremely lucky this holiday season to be gifted with tasty little treats and delectable foods, one of them being these insanely adorable mini bundt cakes from my friend Theresa, who is a chef and food stylist.  I was nice enough to share them with a couple of co-workers, but how lucky was I to receive such a glorious little package of sweets, accompanied with the most creamy, lemony, lightly rich (is that an oxymoron?) homemade lemon curd!  They were so moist and delicious I just had to ask for the cake recipe, although she's not sure what curd recipe she used, only that it was one of Martha Stewart's versions, so perhaps something like THIS.  

ENJOY!

From "Buttermilk Bundt Cakes w/ Variations - Cooking Light December 2011"

Ingredients

• Baking spray with flour (such as Baker's Joy)
• 13 1/2 ounces all-purpose flour (about 3 cups)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 12 tablespoons butter, softened
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon rind
• 1 cup low-fat buttermilk
• 1/3 cup powdered sugar

Preparation

1. Preheat oven to 350°.
2. Coat 18 mini Bundt cups with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine
flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a
whisk.
4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer
at medium speed until well blended. Add eggs, 1 at a time, beating well after each
addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter
mixture, beginning and ending with flour mixture.
5. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or until a
wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes
in pans on a wire rack; remove from pans.
6. Dust tops of cakes with powdered sugar.

Wednesday, January 11, 2012

Bang Bang is Bangin'!

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I apologize for bad puns as titles in my posts, but Bang Bang Cafe on Western really does make me wanna yell "Yippeeeeee! A new lunch spot!"

For the record, everything I've eaten here so far has been right on in flavor, serving size, and price.  From the soup, to the breakfast burritos, to the sandwiches (vegan ones too, get your V.B.L.A.T. on!) and of course the infamous vegan mac n' cheese.  DAMN THAT WAS GOOD.  It was the "chipotle" mac n' cheese special this week!  And the scones are perfectly flaky, too!  None of that spongy crap you normally find around town. And can I tell you that their coffee is DELICIOUS from Lighthouse Roasters, great deep flavor without having that burnt flavor.  The staff is super friendly, with the cafe having nice natural light streaming through the windows, and a warm faux-log fireplace perfect for this cold weather.  I don't think I could ask for anything more! Lunch for less than $8 (including tip!) in downtown Seattle?!  HECK YEA.

Thursday, January 5, 2012

Final Days of Greenwood Market

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Time to say farewell to the neighborhood's Greenwood Market on 85th. We knew this was going to happen because their neighbor Fred Meyer is scheduled to expand, but it's a shame there seems to be no hint at re-opening somewhere else in the future.  Full story here:
http://www.seattlepi.com/local/article/Greenwood-Market-to-close-for-bigger-Fred-Meyer-2433637.php

As it was, I had been frequenting this special market more often because of their fresh organic produce section and reasonable prices.  Not to mention they carry super rare beers, sours being one of them which are the only I like, so I'll just have to buy their entire stock until they close around February 4, 2012.

Go on in if you can while they're still there and spread the word!

The Greenwood Market at 8500 Third Ave. N.W. in Seattle. Photo: seattlepi.com.

Tuesday, January 3, 2012

More love for The Dray!

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white cheddar pickle grilled sandwich
white cheddar pickle grilled sandwich
*white cheddar pickle sandwich extra-sharp white cheddar and turmeric pepper-pickle relish on rustic whole wheat bread. served with black bean, corn and cilantro salad. 

The day before new year's eve, we went to The Dray for a relaxing lunch and drink! I have blogged about this neighborhood gem before, and really this is just an excuse to post more food porn, but I can't emphasize enough how thankful I am that this wee pub exists in the Phinney/Ballard area.  It's extra special when you start to be a regular and get to know the people working there, and you end up smothering their adorable dog they brought that day, and shootin' the breeze about our daily lives. I heart you Dray, and I hope you continue to serve delicious hot sandwiches and my favorite sour bottles of beer!
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