December 23, 2010

Asian Spiced Turnip and Potato Stuffed Peppers

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I think I had the most fun photographing these. I mean look at all the pictures! I haven't posted so many in...well, ever.

I love stuffed peppers, but I really hate when they're stuffed with cheese. It absolutely ruins the whole thing for me. No thank you!

So these are just perfect. Roasted in the oven, slightly crunchy on the outside, and soft on the inside, filled with an Asian-spiced turnip and potato leftover hash.

Beautiful. Among other things. Enjoy!

December 18, 2010

Roasted Plethora of Vegetables

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Veggies! Roasted, lightly salted, and delicious. A true plethora of veggies! YUM.

This will work with any kind of vegetables really. Just be sure to cook them at different times depending on their original firmness.

There are so many. I'm not sure how they all fit in the pan and what it took to roast them all so wonderfully, but damn, they're good! Addictingly good. Maybe there was some crack in the olive oil...hmmm. Enjoy!

December 13, 2010

Shrimp Fried Rice

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What's your favorite kind of fried rice?

I have a thing for fried rice. I used to be able to eat an ungodly amount once upon a midnight dreary. But those days are long gone. Now I just enjoy it every now and then and in less ungodly portions.

My personal favorite kind of fried rice is Thai. There's just something about it that I can't help but love. So when we make it at home I try to add in the little flavors that I think make it Thai. Like fish sauce. MMM!

If you don't have any on hand, it's pretty cheap to pick up at your local Asian market. Be careful, some brands have a lot more sodium than others, if you're watching that kind of thing. It's all about the flavor, not the salt, with fish sauce.

What's your favorite kind of fried rice?

December 09, 2010

Whole Wheat and Oatmeal Bread


I love making bread, especially wholesome, hearty bread. It's downright delicious.

This is my first bread with whole wheat flour, and it came out great. It may not have risen as well as I thought it would, but it tastes fantastic. It's also exactly what we wanted: a loaf of sandwich-style bread that's perfect for lunches. It's almost too good to put anything between though!

The oats gave this bread a great crunch, and helped add to the whole grain profile as well. More whole grain = more wholesome. I'm particularly impressed, as you may be able to tell.

A few notes: It is very important to let the dough double in size each time. It will need a warm place for this, so try a low-heated oven if you need to. Also, take out of the pan (used a 9x5, but size doesn't matter too much) and tap the bottom after baking. If it sounds hollow, it's done! Let cool before devouring.

December 05, 2010

Crunchy Pickles

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It's pickle time again! Crunchy pickles, mmm. The best thing about these pickles is that they stay crunchy for weeks and weeks. I made these back in August and they're still crunchy here in December. A simple, delicious, awesome snack? Or only a side and topping for burgers? You decide. Enjoy!