This is one of those super-easy recipes. Well, easy if you can figure out how to make a super-thin crepe without holes in it. But hey, I got a few perfect ones. And as long as you ahem are not needing to take pictures, it'll still taste good, right?
Combine ingredients in blender and blend on high until smooth. Scrape edges if necessary.
Walnut Sauce Recipe from New York Times (See Above)
Grill 1 1/2 pounds asparagus or steam over boiling water.
Grease a 6- or 7-inch nonstick pan on medium or medium-high until hot. (You want it to sizzle bread crumbs.) Pour just shy of 1/4 cup batter into pan. Gently tilt pan in all directions until the batter is thin and covers the entire area of the pan. Cook until batter is set and crepe is golden brown. Flip and brown the other side just a few seconds. Remove crepe to plate. Place 4 or 6 asparagus stems in the crepe, roll, and dress with walnut sauce and grated Pecorino cheese.
We're excited to be planning a shopping trip to Trader Joe's very soon. This weekend Paul and I decided to clean out our TJ's shelf in the pantry. Naturally, we're not completely done yet, but it's great to have a bare shelf to refill. One of the recipes we put together for using up our collection was a trail mix, which I was quite proud of.
Paul and I are sorry the photograph leaves a lot to be desired, and I promise it does not do the recipe justice.
During my last trimester, I think I did some pretty good shopping. One thing I crazily purchased (but Paul agreed to buy it!) was Organic Quinoa at Costco. Naturally, I can't find the receipt to tell you how much the giant bag cost, but aside from it taking up a good deal of space in the pantry, I've decided it's well worth it.
Possibly my favorite non-chocolate dessert recipes is Sauteed Bananas from Moosewood Restaurant Cooks at Home. I highly recommend the recipe. Once when I served it to a guest, he looked at Paul and said "Do you eat like this all the time?" Paul said "Yep, pretty much."
I love to take photographing opportunities to highlight special gifts we have received. I found this olive wood tray that Paul's folks brought us from Greece to be a perfect way to display the cookies. . .although as good as the cookies are, the tray would constantly need to be replenished.
OATMEAL COCONUT CRISPIES #1
2 C quick oats
¾ C brown sugar
½ t. salt
¾ C coconut
½ C chocolate chips
½ C chopped nuts (generally almonds)
½ C oil
½ t. vanilla
1 or 2 eggs, beaten
Place dry ingredients in a large bowl and mix well. Make a well in the middle of the mixture. Stir oil and flavorings together and pour into the well. Add egg whites and mix until dry ingredients are moist. Using two soup spoons, form ball of cookie dough in bowl and place onto oiled cookie sheet and pack tightly to shape cookie. Bake in a 350 degree oven 12-15 minutes. The number of eggs depends upon amount of added ingredients, such as raisins, nuts, chips, etc. I usually make a triple batch as these cookies are habit forming.
OATMEAL COCONUT CRISPIES #2
6 C quick oats
1 ½ C brown sugar
1 ½ t. salt
2 ¼ C coconut
1 ½ C chopped nuts (generally almonds)
1 ½ C chocolate chips (opt)
1 ½ C Smart Balance oil
1 T vanilla
2 t. almond flavor
5 egg whites
Place dry ingredients in a large bowl and mix well. Make a well in the middle of the mixture. Stir oil and flavorings together and pour into the well. Add egg whites and mix until dry ingredients are moist. Using two soup spoons, form ball of cookie dough in bowl, place onto un-oiled cookie sheet, flatten and pack around edges to shape cookie. Bake in a 350 degree oven 12-15 minutes. Cool cookies in pan for 5 minutes before moving to a wire rack. Push cookies back together if they break apart when taking them from the cookie sheet. They usually set okay. Variations: Try using other foods you might find in granola. Raisins tend to burn. Yield: about 50 medium cookies.
The following is a copy of an email I sent to our most devoted house guest, Garrett Nudd, for which our "Gachett Suite" is named. (Those not in the know may not know how much fun I get out of calling Garrett this name. It originally came from Paul and Garrett's barber who has a hard time saying Garrett because of the language barrier. However, she's great at cutting hair, and that's most important.) Paul was reading over my shoulder and said I wrote a complete blog post to Garrett and was leaving out important information other readers may glean, too.
I made this appetizer twice last weekend. I have decided that spaghetti squash is best in October, because by November I was struggling to find good fall squash to purchase. The dish was a big hit at both events and the goods were all gone. There's no complement like the complement of disappearing food (as long as it isn't fed to the dog).
One of my EMTs said this was his favorite squash. So, I purhased some on Friday. By Saturday, we were eating lunch at some friend's house and were served Spaghetti Squash. He answered all of my questions about preparation. And I excitedly created this fabulous dish on Sunday. With a salad, French bread, and pan-fried scallops, I was in heaven.
The following post is in reference to that little bowl filled with green at the top left hand corner.
A few situations happening in just a week's time started me thinking about this post. It started when I read one of the many magazines in our office (unfortunately I do not remember which one) that said basil was hard to acquire for a pesto sauce and recommended some alternatives.
