Category Archives: Savory

Mediterranean Bites

My mom is planing to visit in a couple of weeks and I am already planning my shopping list and menu. While Andy doesn’t mind the vegetarian fare, I try not to “inflict” my dietary restrictions on house guests. Not that I think every non-vegetarian has to have meat in every meal, but coming from me it can sometimes be misconstrued as trying to trick them or force them into my way of doing things. While I’ll still probably pick up some bacon and chicken (or something along those lines) I did find a meat-free meal that we can all enjoy. Featured on Cupcakes and Cashmere, these Mediterranean bites are a great way to make sure there is a little something for everyone.

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Bonus points for being something you can whip up 15min or less, since most of it is pre-made. You can see the full post here, which includes a recipe for the tzatziki sauce

 

All images from here.


Cheddar Buttermilk Waffle BLTS

I have been a little under the weather this week. Consequently, dinner hasn’t been my biggest priority, although I did pull it together enough to make marscapone stuffed french toast with honey, blueberries and pistachios. It was crazy good, not gonna lie, but mostly it’s been whatever I can throw together in the time it takes Andy to drive home. I can’t say that today will be any different, but if I were feeling motivated, I would be making these gorgeous Cheddar Buttermilk Waffle BLTS from Joy the Baker (with vegetarian bacon for me of course).

Cheddar Buttermilk Waffle BLT

cheddar buttermilk waffle BLT

Cheddar Buttermilk Waffle BLT

Cheddar Buttermilk Waffle BLT

You’ll have to click over to her blog for the recipe, and to see more of her adorable orange cat Tron-cat (he looks so much like Oliver!). I just wanted to share some of these mouthwatering photos. Suddenly take out doesn’t seem as appealing does it?

All images from Joy the Baker.

 


Artisanal Toast

I was thrilled when I saw these recipes for Artisanal Toast on Cupcakes & Cashmere. Andy and I have been experimenting with different types of bread and even baking our own bread lately, and I always feel bad making something boring with something “special”. Especially when that something “special” took 3 hours to make.

Toast 1

 

Lox + Chive Cream Cheese

Ingredients: Cream Cheese, Chives, Lox, Dill, Capers, Lemon

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Mediterranean Veggie

Ingredients: Tomato+Garlic Hummus, Sprouts, Cucumber, Tomato, Feta, Olive Oil

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toast6

Avocado with a Kick

Ingredients: Avocado, Radish, Shallot, Lemon Zest, Maldon Sea Salt, Olive Oil, Red Chili Flakes

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Peanut Butter + Banana + Sea Salt

Ingredients: Peanut Butter (unsalted), Banana, Honey, Maldon Sea Salt, Ground Cinnamon

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I guess it could be argued that incorporating a “special” ingredient counteracts the boring, but I am going to use this post as an excuse to make fancy toast for breakfast. And by me I mean Andy. You here that honey? I want fancy toast for breakfast tomorrow.

Images and recipes from Cupcakes & Cashmere.


Boiled Peanuts

Growing up in the south is a little weird, you don’t grow up knowing it’s weird, but you quickly figure it out once you travel north of the Carolinas. Take for instance sweet tea, we always, and I do mean always, had a pitcher of sweet iced tea in the fridge growing up. It was one of the first things I learned how to “make” as a child, and lord help you if you had the last glass and forgot to make more. I didn’t know this wasn’t a standard beverage option, until I visited Boston for the first time.

We were at dinner, and I, with out thinking, asked the waiter for sweet tea. He was really confused by my request and we ended up in a five minute conversation with me explaining what this “sweet tea” was. The waiter was really nice about it, he laughed and told me that he’d never heard of making tea that way. He brought me some raspberry tea instead, insisting that it was the northern equivalent. Nothing like sweet tea, but I appreciated the gesture. I had a similar eye-opening moment when one of my favorite bloggers wrote about making, what she had heard was a southern delicacy, boiled peanuts.

Boiled Peanuts Boiled Peanuts 1 Boiled Peanuts 2

1 pound of raw “green” peanuts (not the color green, but fresh raw peanuts)
1/4 cup kosher salt (or 2 Tbsp table salt)
4 cups water
2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise (optional)

Thoroughly rinse raw unshelled peanuts in water.Put water, salt, seasoning (if desired), peanuts in a large stockpot. Bring to a low boil. Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness. Drain. Eat up within a couple of days. Boiled peanuts don’t save as well as dry.

Southern, absolutely, but I wouldn’t call boiled peanuts a delicacy. They’re dirt cheap to make, and you can buy them at almost any roadside fruit stand or bait shop across the state, but I guess if you’d never tried them…

Tutorial and images from Wit & Whistle.


Vegetarian Corn Chowder

After that crazy long post yesterday I’ll keep this one short. My friend Rachel made this the last time her vegetarian sister came to visit. AMAZING. You’d be surprised how hard it is to find soups or chowders that don’t use beef or chicken stock as their base. So finding a veggie based chowder and one that doesn’t taste bland? Pretty much made my week.

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Corn Chowder

Yield: Serves 6

Ingredients:

2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper
2 Yukon Gold potatoes, washed and diced
2 cups vegetable broth
3 ears sweet corn, kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)
1/3 cup all-purpose flour
3 1/2 cups skim milk
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving

Directions:

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.

3. Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.

Image and recipe from here.