I've decided to move this food blog to a blog that includes food.
Come join me at little llama!
Sunday, January 29, 2012
Friday, July 22, 2011
Banana Hippie Ice Cream
Summer is coming! Actually, here in Texas summer touched down in March. I think it was 80-something on the first official day of spring. Crazy!
Banana Hippie Ice Cream
1 banana, cut into slices and frozen
1/2 cup organic vanilla soymilk
1 Tbsp creamy peanut butter
Stick it all in a blender and blend away!
Banana Hippie Ice Cream
1 banana, cut into slices and frozen
1/2 cup organic vanilla soymilk
1 Tbsp creamy peanut butter
Stick it all in a blender and blend away!
Sunday, March 20, 2011
Butternut Squash, Sage and Gorgonzola Pizza
I made this pizza many months ago (December, I think) but I'm just now getting around to posting it. It has great winter flavors like butternut squash and sage. It was hard to not eat the whole pizza in one sitting. I'm sitting here in 83 degree weather wishing it was still winter weather so I could make this again.
Butternut Squash, Sage and Gorgonzola Pizza
This recipe is pretty easy. I made the pizza dough using this recipe, except I used olive oil instead of vegetable oil, let it rise for about 30 minutes before topping, and made sure to spread it out really thin on the pan.
The toppings (in this order, bottom to top):
1 yellow onion, sliced and caramelized
Cubed butternut squash, roasted with salt and pepper for 30 mins
1 cup shredded mozzarella
1/4 cup crumbled Gorgonzola
Pop it in a 450 degree F oven for 7-10 minutes. Meanwhile, crisp up some fresh sage leaves in a pan with butter and top the pizza with it after it comes out of the oven.
Butternut Squash, Sage and Gorgonzola Pizza
This recipe is pretty easy. I made the pizza dough using this recipe, except I used olive oil instead of vegetable oil, let it rise for about 30 minutes before topping, and made sure to spread it out really thin on the pan.
The toppings (in this order, bottom to top):
1 yellow onion, sliced and caramelized
Cubed butternut squash, roasted with salt and pepper for 30 mins
1 cup shredded mozzarella
1/4 cup crumbled Gorgonzola
Pop it in a 450 degree F oven for 7-10 minutes. Meanwhile, crisp up some fresh sage leaves in a pan with butter and top the pizza with it after it comes out of the oven.
Friday, March 18, 2011
WWTBFCD? Bell Pepper Bruschetta with Gorgonzola
Do you watch Gilmore Girls? They do reruns Monday-Friday on abcfamily channel. I record it everyday and watch it while I eat dinner. In one episode, Lorelai asks, "WWTBFCD?" It's like WWJD but it's What Would The BareFoot Contessa Do. Do you remember the WWJD bracelets? We used to wear them in middle school and they were so funny. I like WWTBFCD better. This recipe is Ina Garten through and through minus the basil since I didn't have it on hand. It's super simple and super yummy (and I don't even like bell peppers!).
Bell Pepper Bruschetta with Gorgonzola
Adapted from this recipe
Extra virgin olive oil
1/2 red bell pepper, seeded and sliced into thin strips
1/4 tsp sugar
1/2 Tbsp capers, drained
Kosher salt
Freshly ground black pepper
Baguette
1.5 oz creamy Gorgonzola cheese, at room temperature
1. Preheat the oven to 375 degrees F.
2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and season, to taste, with salt and pepper. Set aside.
3. Slice the baguette crosswise into 9 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
4. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
Bell Pepper Bruschetta with Gorgonzola
Adapted from this recipe
Extra virgin olive oil
1/2 red bell pepper, seeded and sliced into thin strips
1/4 tsp sugar
1/2 Tbsp capers, drained
Kosher salt
Freshly ground black pepper
Baguette
1.5 oz creamy Gorgonzola cheese, at room temperature
1. Preheat the oven to 375 degrees F.
2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and season, to taste, with salt and pepper. Set aside.
3. Slice the baguette crosswise into 9 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
4. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
Thursday, February 24, 2011
Monday, February 21, 2011
Spinach Quiche
I went to the grocery store and bought way way way too much. I'll be eating a lot this week, which is good I guess considering I have to study all next week and will probably survive on cheese and apples. Speaking of cheese and apples, I made cheese and apple quesadillas a lot last week and they were super easy and super yummy.
Spinach Quiche
1 3 oz package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10 oz package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
1/2 cup finely diced white onion
1/4 tsp salt
1/4 tsp pepper
1. Preheat oven to 425 F.
2. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients.
3. Pour mixture into prepared crust*. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
*I used a frozen Pillsbury pie crust this time in a removable bottom 9-inch round tart pan. I usually like to make my pie crust from scratch but tonight was not one of those nights where I had time.
Spinach Quiche
1 3 oz package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10 oz package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
1/2 cup finely diced white onion
1/4 tsp salt
1/4 tsp pepper
1. Preheat oven to 425 F.
2. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients.
3. Pour mixture into prepared crust*. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
*I used a frozen Pillsbury pie crust this time in a removable bottom 9-inch round tart pan. I usually like to make my pie crust from scratch but tonight was not one of those nights where I had time.
Wednesday, December 15, 2010
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