kale purée ain’t so pretty.
Sometimes, my food pics come out really gross - I think it’s because I eat things like “kale purée”, which could never win Miss Photogenic (poor thing). But, hey, it’s super tasty, super healthy, and makes you super gassy! Plus I need to post a little something before I get to Tokyo HQ. See you on the other side…
CREAMY CORN & KALE CHICKEN STEW with RED CURRY PASTE.
Ingredients: (4 Servings)
1 tbs Canola oil
1 tbs Red Curry Paste
1 Shallot, chopped
1 clove Garlic, chopped
1 Red onion, diced
½ lb Chicken cutlets
1 cup Chicken stock
2 cups Kale, steam and purée
1 cup Cream of Corn
Salt and Fresh ground pepper
Heat oil, add the red curry paste, and stir. Add the shallots, garlic, and onions; sauté until translucent. Add seasoned chicken cutlets and cook through. Pour in the chicken stock and let liquid boil down until onions are very tender. Add kale purée and cream of corn, then season with salt and pepper. Let simmer until thick.
Filed under Uncategorized | Comment (1)buckwheat thumbprints.
So I had a really fun weekend watching men jump as high as they could (the Scouting Combine) and hanging out at the Research Library while my husband photocopied an entire freakin book (”Scouting Methods”). I also discovered that Jack Kerouac was a fantasy sports-obsessed child, and seeing his records of stats/notes made me feel better about my husband’s strange childhood - I mean, I thought kids just made mud balls and fed them to their imaginary friends…?
On a brighter note, the more engaging parts of the weekend included having cinnamon pancakes and milkshakes for dinner, and then making some lovely…jam.
BUCKWHEAT THUMBPRINT COOKIES with APPLE & NECTARINE JAM.
Ingredients: (Makes 1 Dozen)
¼ lb Butter
1/3 cup Sugar
1 tsp Almond Extract
1 cup Buckwheat Flour
½ tsp BS
½ tsp Salt
3 tbs Jam of your choice, for filling
Bake Time: 20 min, 350F
Cream together butter, sugar, and almond extract. Add the flour, BS, and salt. Knead lightly until dough comes together. Let dough chill in the refrigerator for about 30 min, then divide dough into equal portions. Shape into cookies (about half an inch thick) and make indentations in the center for the jam filling. Fill with jam and place on non-stick baking sheet; bake for about 20 min at 350F.
Filed under Dessert | Comments (2)taramo dumplings.
I grew up believing that “Taramo” was a Japanese word, derived from a combination of “Tarako” (cod roe) and “Imo” (potato). I never doubted my logic - it made perfect sense. Then, just a year ago, I found a jar of Taramo at my local market, a product of…Greece. A quick Wiki-session later, I realized that Taramo wasn’t even Japanese in origin. Holy crap, my whole Taramo-sphere was turned upside down! (And the rest was chaos, the end.)
A similar incident occurred a few days ago when it suddenly hit me that Will.I.Am’s real name must be “William”. Duh, Kaka.
Surprise surprise!
STEAMED TARAMO DUMPLINGS with fresh basil.
Ingredients: (Makes 2 dozen)
1.5 cup mashed potatoes
3 tbs shredded parmesan
3 tbs cod roe
¼ cup fresh basil, chopped
1 tbs Extra Virgin Olive Oil
Salt & Freshly ground pepper
Wonton wrappers
In a bowl, mix the mashed potatoes, parmesan, cod roe, and fresh basil. Drizzle with oil, then season with salt and pepper. Place mixture into wonton wrappers and shape into dumplings. Steam for about 10 minutes; serve immediately.
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Writing Music for Ker the —– Genius:
- mp3: Grand Archives - Torn Blue Foam Couch (<< boy from Band of Horses)
- mp3: Taken By Trees - Lost and Found (<< girl from Peter Bjorn and John…and Friends)
