June 30, 2011
Sometimes free-form is the way to go. Have you ever tried free-form lasagna? Give it a shot some time. It's definitely an experiment if you want it to be because of all the great substitutions you can make, which make it uniquely your own. Plus no baking. Always nice.
This Free-Form Beef Potato Pie is kind of like a shepherd's pie without the long wait and tedious work. In fact, it's a lot more flavorful too since the juices soak into the potatoes and they don't sit on top in a big lump.
The funnest ingredient is the cinnamon. Who knew?
Doesn't seem like something that would normally go with beef, does it? Yet it works its magic in a surprising way. If you want to know how, you'll just have to make this comforting, hearty dish yourself.
June 25, 2011
Siam's gonna be the witness to the ultimate test of culinary fitness. OK, so this isn't exactly something from Siam, but it's in the general area. India, Siam, close enough, right? I jest.
There's a lot more to this than it looks like, yet it's all very standard stuff that you're likely to have on hand. That's one of the beauties of this spinach and lentil curry dish. On the plus side, it's not spicy as-is. You can totally spice the wazoo out of it, but as it stands now, it's a wonderfully flavorful dish on its own. Bonus points for sprouting your lentils first!
Put on rice, a potato, or go a little nuts and make a curry sandwich with an egg. Enjoy!
June 20, 2011
These must be the simplest, quickest, healthiest, tastiest bread we've made yet. And look at those puffs! There's a lot of pocket in that thing - great for stuffing full of hummus and falafel and veggies.
Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months. Enjoy!
June 15, 2011
The same spent grains that were used to make the Liquid Oatmeal Cookie (Oatmeal Stout), the Spent Grain Bread, and the Spent Grain Muffins, are now being used in their greatest concoction yet - Spent Grain Veggie Burgers.
With the help of black beans and the flavors of soy sauce, garlic, and cumin, the most unique homemade veggie burger is born!
The ease with which this recipe comes together is so simple and only adds to the joy of savoring every bite. Enjoy!
Spent Grain Veggie Burger
Yield: 4 burgers
- 1/2 cup chopped onion, divided into two
- 1/2 cup spent grain, wet
- 1 1/2 cups black beans, rinsed and drained
- 1 tablespoon soy sauce
- 2 cloves garlic, chopped
- 3/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Cook half of onion with a dash of salt in a splash of water in a small pan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add spent grain and cook, covered, over low heat 5 to 8 minutes. Transfer to a bowl and stir in beans and soy sauce.
- Mash or food process spent grain mixture mixture, garlic, cumin, salt, pepper, and remaining onion until finely chopped.
- Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
- Spray oil in a heavy skillet over medium heat, then cook patties, carefully turning once, about 8 minutes total.
June 10, 2011
Have you ever been to a restaurant and can't decide between the waffles or french toast? Now you don't have to! For everyone who ever wished they could combine the two, this is for you.
Either prepare the waffles from scratch beforehand or use frozen blueberry waffles. Either way, this will be a unique and tasty hit around your kitchen table, breakfast nook, or in bed for that special someone. Enjoy!
June 06, 2011
Want a heat-sensation like you aint never had before? Don't worry, it's not that bad. As long as you take the proper precautions, follow directions, stick to the yellow brick road, and what not etc etc.
Thai green curry will blow your mind though. For those even the teensiest bit apprehensive about spicy foods, this is not the dish for you. But for those with an adventurous side, let the party begin!
June 01, 2011
Giant loaves of soft, delicate, made-from-scratch sandwich bread. Half whole wheat and half all-purpose flour blend to create a healthy, delicious slice of bread, ready for sandwiches or toasting with your favorite nut spread and banana in the morning.
The smell of bread baking fills the entire home with such a warm, immeasurably comforting feeling that you'll want to instantly slice into this loaf. But don't! Let it cool completely so it sets properly and finishes baking. Hope you love this as much as we do. Enjoy!