Last summer I survived on cold "fruit"...fruit popsicles and grapes. Lots and lots of grapes. This summer, I've decided to try to broaden my scope and use up some old-ish riper-than-I-like-to-eat-on-their-own bananas. Basically, whenever I buy bananas and inevitably fail to eat all of them before they start to turn spotty, I peel them whole, stick them in a ziploc, and plop them in the freezer. Usually I'm thinking all be fancy and bake delicious banana bread, which I am very good at not doing. So, even though they are quite tasty on their own (sliced), today, I decided to whiz up some frozen bananas into an insanely easy and quick smoothie.
"Yeah, you know I'm smoooooth" Banana Smoothie
Serves 1 (about 8 oz)
1 frozen banana cut into about 1.5 inch pieces
1/4 to 1/2 cup milk (soy milk would be great in this as well)
A few ice cubes (probably 3-4)
Take your trusty blender out and put in banana pieces. I would suggest whizzing a bit and then adding in the milk and ice in parts as you blend so you can control the consistency and amount. The ice mostly just helps to keep the smoothie colder and keep a thicker consistency (unless you really just want cold banana milk).
That's it! Seriously. It was sweet enough without simple syrup or sugar; I actually added more ice to cut the sweetness. Also, I thought I might not have enough time to whip this up this morning before leaving for school, but was done in about 3.5 minutes (sans cleanup).
Wednesday, May 30, 2012
Thursday, May 24, 2012
Grown-up Breakfast in the Nighttime
UPDATE: Wow. Do not try to blog while doing other things. I wrote this recipe with roasted potatoes in mind (which is what the cayenne, rosemary, thyme, and/or paprika were for), but never mention them. So, banished from the blog are those ingredients. More importantly, we would never roast anything at 315 F! Well, I wouldn't. That should be 415 F. Fixed and done.
Since being reminded during Klug's visit that eggs are a thing that taste good, I have been eating them as frequently as justifiable. Here are my recent favorite things to eat with eggs:
Fried Eggs with Roasted Asparagus and Dijon Mustard
Serves 1
2 eggs half a bunch of asparagus*
1-2 slices of quality bread**
olive oil
cayenne, rosemary, thyme, and/or paprika***
Kosher salt, pepper
Dijon Mustard****
Cholula (optional)
Okay, so, this isn't really a recipe, because, duh, making all of these things is trivial. But, here's how anyways:
Preheat oven to315 415 F.
Trim and wash asparagus. If you just bend the asparagus stalk, it will break at the end of the woody fibrous end, which you should trash. Lay out asparagus on a cookie sheet (covered with foil first, if you want easy cleaning). Drizzle a little olive oil over the stalks and sprinkle a pinch of kosher salt. Mix so all stalks are covered with some olive oil and salt. Roast on the top-ish rack in the oven for 10-14 minutes, depending on your oven and how crispy you like the asparagus. Make sure to check the asparagus at about 10 minutes to avoid over-roasting.
Note: I have spent many a time trying to perfect the roasting temp and time for asparagus, and have found that315 415 F for 14 minutes is perfection. You can be perfect like me and follow suit, or you can be imperfect and obstinate and figure it out for yourself. Just kidding, I'm all for the discovery process.
While the asparagus are roasting, take your slice(s) of bread and toast in toaster oven. If using a toaster, wait a few minutes.
When only a few minutes remain for the asparagus and toast, heat a little bit of olive oil (I never measure, but maybe a teaspoon?) in a frying pan over medium-low to medium heat. Swirl oil around the pan to coat the bottom surface. Crack eggs into the frying pan. Let fry for a short while - until the whites start to set. Salt and pepper the top of the eggs. Flip when you think you can without breaking the yolk. Let fry for about 30-60 seconds. The cook time can vary wildly depending on how well down you like your eggs. At this point, I also like to top the eggs with a little Cholula, because everything is better with hot sauce.
Place an egg on each slice of toast. Add asparagus (I like mine on the side, rather than on top). Then use your knife to add Dijon mustard and/or egg yolk to each bite of egg and/or asparagus like a British person and be pumped!
*Or more. Asparagus is a bit pricey, so it's up to you. Really, any veggie would do, but I've had a hard time finding a nice green veggie that is as good as asparagus with the eggs.
**I would recommend a crusty sort of bread, rather than a sandwich bread, from a local bakery. Whole wheat, sourdough, what have you. If your local bakery has it, I would recommend a dark whole wheat sourdough, which is like manna from the sky (the one I love is from a baker in DC...which apparently no longer exists? Nevermind.)
***Any is good, but probably not all three. Klug prefers the Rosemary, I prefer the paprika, both of us like a little cayenne.
****I am digging the mild and creamy Grey Poupon, because I roll high class like that (oh, it's by Kraft. Sad face.) You could also make your own, but I don't know how to do that. If you're feeling more diner than dining room, mix a little Sriracha or Cholula in with some ketchup.
Since being reminded during Klug's visit that eggs are a thing that taste good, I have been eating them as frequently as justifiable. Here are my recent favorite things to eat with eggs:
Fried Eggs with Roasted Asparagus and Dijon Mustard
Serves 1
 |
| Yep. I stole this picture from the internet because I am still too lazy to take real pictures of my own food. |
2 eggs half a bunch of asparagus*
1-2 slices of quality bread**
olive oil
Kosher salt, pepper
Dijon Mustard****
Cholula (optional)
Okay, so, this isn't really a recipe, because, duh, making all of these things is trivial. But, here's how anyways:
Preheat oven to
Trim and wash asparagus. If you just bend the asparagus stalk, it will break at the end of the woody fibrous end, which you should trash. Lay out asparagus on a cookie sheet (covered with foil first, if you want easy cleaning). Drizzle a little olive oil over the stalks and sprinkle a pinch of kosher salt. Mix so all stalks are covered with some olive oil and salt. Roast on the top-ish rack in the oven for 10-14 minutes, depending on your oven and how crispy you like the asparagus. Make sure to check the asparagus at about 10 minutes to avoid over-roasting.
Note: I have spent many a time trying to perfect the roasting temp and time for asparagus, and have found that
While the asparagus are roasting, take your slice(s) of bread and toast in toaster oven. If using a toaster, wait a few minutes.
When only a few minutes remain for the asparagus and toast, heat a little bit of olive oil (I never measure, but maybe a teaspoon?) in a frying pan over medium-low to medium heat. Swirl oil around the pan to coat the bottom surface. Crack eggs into the frying pan. Let fry for a short while - until the whites start to set. Salt and pepper the top of the eggs. Flip when you think you can without breaking the yolk. Let fry for about 30-60 seconds. The cook time can vary wildly depending on how well down you like your eggs. At this point, I also like to top the eggs with a little Cholula, because everything is better with hot sauce.
Place an egg on each slice of toast. Add asparagus (I like mine on the side, rather than on top). Then use your knife to add Dijon mustard and/or egg yolk to each bite of egg and/or asparagus like a British person and be pumped!
*Or more. Asparagus is a bit pricey, so it's up to you. Really, any veggie would do, but I've had a hard time finding a nice green veggie that is as good as asparagus with the eggs.
**I would recommend a crusty sort of bread, rather than a sandwich bread, from a local bakery. Whole wheat, sourdough, what have you. If your local bakery has it, I would recommend a dark whole wheat sourdough, which is like manna from the sky (the one I love is from a baker in DC...which apparently no longer exists? Nevermind.)
****I am digging the mild and creamy Grey Poupon, because I roll high class like that (oh, it's by Kraft. Sad face.) You could also make your own, but I don't know how to do that. If you're feeling more diner than dining room, mix a little Sriracha or Cholula in with some ketchup.
Wednesday, May 23, 2012
Eat Polenta, Be Happy
So, I've decided to try to revitalize this blog this summer (was it ever really alive, though?), so here goes. (Also, Helvetica is a font type now. Good job, blogger, you win.)
Let's start this post with an interactive question: Did you know that polenta is GREAT?
Oh. You did? Okay, sure. Because you are better than everyone, good for you. Well, I did not because...I'm a lifetime learner. Whatever. Here is the recipe for my inaugural polenta experience (again, sorry for no pictures):
Polenta with Caramelized Onions and Mushroom Sauce
Polenta can be purchased dry and quick-cooked on the stovetop, or, if you're lucky, you'll find the weird tube of already cooked polenta to slice and use as you wish (thanks to Katie Klug for telling my lazy self about this, and to Marsh for being the only store in Bloomington that carries it). If using pre-cooked polenta, you can bake in oven at 315 F for about 15 minutes or heat on the stove top (or, heat it in the microwave, but really, don't).
Makes about 3-4 servings.
(Since I'm single, I made the mushroom sauce at Time 1, and then, per serving, sauteed 1/2 onion + 1 garlic clove + 1/3-1/4 of the polenta to order.)
Polenta
1 1/2 onion
3-5 cloves of garlic*
10-16 oz of mushrooms**
About 1 cup milk and/or stock***
1-2 tablespoons flour or corn starch****
A few tablespoons olive oil
Thyme, salt, peper to taste
If baking polenta, preheat oven to 315 F before starting.
For the Sauce:
Cut mushrooms into pieces. I like my mushroom pieces sort of small, so I halve and slice them, but you can make them as big or small as you like. Heat about a tablespoon of olive oil in a pot on medium. While the oil heats, mince 1-2 cloves of garlic. Add garlic to heated oil for about 15 seconds; then add mushrooms. Let mushrooms cook until wilted; about 10 minutes. Add flour or corn starch and stir until smooth. Start adding milk or stock in parts and bring sauce to a simmer, continuing to add liquid until you have the desired amount and consistency - you may end up using less than 1 cup or more than 1 cup. Add thyme, salt, and pepper to taste. Let simmer for a little longer and then take off heat.
For Everything Else:
If baking polenta, slice, rub a little olive oil, salt, and pepper on the slices and bake in a baking dish or cookie sheet for about 15 minutes. If cooking on stove top, just slice and let chill out on the countertop while you: Julienne onion and mince 2-3 cloves of garlic. Heat about a tablespoon of olive oil in a frying pan on medium to medium-low heat. Add in garlic and onion. Let sauté and then reduce heat to medium-low to low and leave onions be. This will help them caramelize. If starting to get brown, push onions around (yeah, go ahead, you pusher) and possibly reduce heat. Add in polenta slices and cook until warm.
DONE. Sort of. Place polenta slices on plate. Or, if you want less geometric polenta, mush polenta. Top with caramelized onions, and then top that with mushroom sauce.
If you're feeling audacious, or just hungry, add in a nice green veggie. Tonight I cut up some zucchini and added it into the onion/garlic mixture before adding in polenta (being a vegetarian means I will take extra vegetables wherever I can get them). You could also be more ambitious and actually toss a green salad or something. That would be nice.
Let's start this post with an interactive question: Did you know that polenta is GREAT?
Oh. You did? Okay, sure. Because you are better than everyone, good for you. Well, I did not because...I'm a lifetime learner. Whatever. Here is the recipe for my inaugural polenta experience (again, sorry for no pictures):
Polenta with Caramelized Onions and Mushroom Sauce
Polenta can be purchased dry and quick-cooked on the stovetop, or, if you're lucky, you'll find the weird tube of already cooked polenta to slice and use as you wish (thanks to Katie Klug for telling my lazy self about this, and to Marsh for being the only store in Bloomington that carries it). If using pre-cooked polenta, you can bake in oven at 315 F for about 15 minutes or heat on the stove top (or, heat it in the microwave, but really, don't).
Makes about 3-4 servings.
(Since I'm single, I made the mushroom sauce at Time 1, and then, per serving, sauteed 1/2 onion + 1 garlic clove + 1/3-1/4 of the polenta to order.)
Polenta
1 1/2 onion
3-5 cloves of garlic*
10-16 oz of mushrooms**
About 1 cup milk and/or stock***
1-2 tablespoons flour or corn starch****
A few tablespoons olive oil
Thyme, salt, peper to taste
If baking polenta, preheat oven to 315 F before starting.
For the Sauce:
Cut mushrooms into pieces. I like my mushroom pieces sort of small, so I halve and slice them, but you can make them as big or small as you like. Heat about a tablespoon of olive oil in a pot on medium. While the oil heats, mince 1-2 cloves of garlic. Add garlic to heated oil for about 15 seconds; then add mushrooms. Let mushrooms cook until wilted; about 10 minutes. Add flour or corn starch and stir until smooth. Start adding milk or stock in parts and bring sauce to a simmer, continuing to add liquid until you have the desired amount and consistency - you may end up using less than 1 cup or more than 1 cup. Add thyme, salt, and pepper to taste. Let simmer for a little longer and then take off heat.
For Everything Else:
If baking polenta, slice, rub a little olive oil, salt, and pepper on the slices and bake in a baking dish or cookie sheet for about 15 minutes. If cooking on stove top, just slice and let chill out on the countertop while you: Julienne onion and mince 2-3 cloves of garlic. Heat about a tablespoon of olive oil in a frying pan on medium to medium-low heat. Add in garlic and onion. Let sauté and then reduce heat to medium-low to low and leave onions be. This will help them caramelize. If starting to get brown, push onions around (yeah, go ahead, you pusher) and possibly reduce heat. Add in polenta slices and cook until warm.
DONE. Sort of. Place polenta slices on plate. Or, if you want less geometric polenta, mush polenta. Top with caramelized onions, and then top that with mushroom sauce.
If you're feeling audacious, or just hungry, add in a nice green veggie. Tonight I cut up some zucchini and added it into the onion/garlic mixture before adding in polenta (being a vegetarian means I will take extra vegetables wherever I can get them). You could also be more ambitious and actually toss a green salad or something. That would be nice.
*I use about 2 cloves of garlic for the sauce and 1 clove of garlic (and 1/2 an onion) for every serving, but I've been told I'm a crazy garlic fiend, so...
**I used crimini because they're relatively cheap but flavorful. Wild mushrooms would be great in this though.
***I like to do half milk and half stock. You could also use cream, but I'm cheap.
****Oddly, I only had corn starch on hand, which results in what I think of as a sort of shellacked finish to the sauce and a slightly more gelatinous texture (it's really not that bad even though I made it sound horrid).
Subscribe to:
Posts (Atom)
Posts
