Pages

30 April 2012

Consolatory Cupcakes for Breakfast

Over the weekend, The Husband learned a terrible truth -- the prettiest cupcakes are not always the tastiest. He'd gone out Saturday afternoon and acquired sushi and cupcakes, so that I would not need to cook when I came home from work all tired and cranky. The sushi was delicious, but the cupcakes were not. They were yellow cupcakes filled with raspberry-flavored goo and topped with about three inches of pink raspberry buttercream decorated with a mint leaf and fresh raspberry. They were very pretty.

They did not taste good. The cake was dry and crumbly. The filling was the same red goo used to fill donuts -- there was a whiff of artificial raspberry about it, but otherwise it was just overwhelmingly sweet and sticky and red. The vanilla frosting tower was stiff and almost gritty with sugar. Overall, they were simply Unfortunate Cupcakes. I felt sad for The Husband, but it was a lesson he had to learn sometime. You shouldn't buy baked goods based on pretty.

So I woke up Sunday morning with cupcakes and The Husband's happiness on my mind. I had a box of Betty Crocker Fun da-Middles "Chocolate Cupcake with Creamy Vanilla Filling" mix squirrelled away in my baking cupboard since before Christmas. They couldn't possibly come out worse that Saturday night's cupcakes and might make a nice breakfast. Yes, indeed, cupcakes for Sunday breakfast!

It was easy to make this mix as it goes together like every other Betty Crocker cake mix -- eggs, oil, water, cake mix, stir, stir, stir.

Cupcakes

Put two tablespoons of cake batter in each cupcake liner.

Cupcakes

Add a splodge of filling to each cup.

Cupcakes

Top with the remaining batter. The box says it's important to completely cover the filling which was a bit of a bugger for me as my "two tablespoons of cupcake batter" had been a bit on the heaping side and there nearly wasn't enough batter to go 'round in the end.

Cupcakes

Since I was using a non-stick pan, I baked the cupcakes at 325°F for 26 minutes and they came out perfect. Not very pretty, mind you, but pretty delicious.

Gooey Cupcake Middle

Fluffy and chocolaty with a marshmallowy middle, these cupcakes were significantly better than Saturday's bakery cupcakes. Which is kind of a sad thing to write, really, but think of all the money we'll save.

Of course, now that I've made these cupcakes, I'd like to try making some filled cupcakes from scratch. I'm thinking that all I really need in order to clone these particular Betty Crocker cupcakes is a good chocolate cupcake recipe and a container of marshmallow cream ...
29 April 2012

Hot & Spicy Baconriffic Grilled Cheese

When I stumbled across Galley Kitchen's "Jalapeno Popper Grilled Cheese Sandwich" while looking for recipes for May's Crazy Cooking Challenge, I immediately knew I had to give it a try. I'd wanted a recipe with some heat and was hoping to find one using sriracha, but pickled jalapenos are equally delicious.

Grilled Cheese
Pretty!

This grilled cheese turned out pretty darn delicious. The kick of the peppers combined with the creamy-gooey cheese and crunchy bread ... just yum.

Oven Baked Bacon

I cooked the thick-cut bacon in a 400°F oven for 15 minutes. Yes, that's much more bacon than the recipe called for on my pan, but why would I bake three slices when I could bake a whole pan worth?

Spicy Cream Cheese

Combine cream cheese with chopped slices of pickled jalapenos and scallions. I used light cream cheese and, because I didn't have any scallions, fresh chives from my garden.

Making Grilled Cheese

Top each slice of bread with a slice of cheese (I used Cabot Seriously Sharp). Spread one slice with the cream cheese mixture and top with three slices of bacon. Sandwichize everything together and spread the outside of the bread with butter.

Grilled Cheese

Fry until beautifully browned on one side, flip over, and fry the other side. Immediately remove from heat, halve, and nom while all the delicious gooey insides get all over your fingers and the jalapenos set your tongue pleasantly afire.

My Galley Kitchen is posting a different grilled cheese recipe every day in April, so do go check out all the many delicious grilled cheese variations.
27 April 2012

Grilled Cheese, It's What's for Breakfast!

May's Crazy Cooking Challenge is grilled cheese so, obviously, I've been trying out grilled cheese sandwich recipes. I can't share the recipe I'm using for the challenge, but I'm happy to tell you about all the other recipes I tried. The first one I tried, "Bacon, Egg, and Cheese Grilled Cheese Sandwich" from Lynn's Kitchen Adventures made a super-deliciously-awesome breakfast and I would happily eat it a couple times a week except it would probably kill me.

Oh, sure, I could healthify it with egg whites, fake bacon, and fat-free cheese ... but that sounds horrible. Better to eat the real deal once a month and dream about it the rest of the time.

Grilled Cheesy Breakfast

A thick slice of country-style white bread smeared with yoghurt-butter spread, topped with a slice of Cabot Seriously Sharp cheddar, and two slices of oven-baked thick-cut bacon.

Grilled Cheesy Breakfast

Topped with a fried egg. The recipe said to cook the egg until the yolk was hard, but I left mine soft -- not runny, but more like a thick, gooey gel.

Grilled Cheesy Breakfast

Fried until beautifully brown on one side and then flipped and fried on the other side.

Grilled Cheesy Breakfast

Sliced in half, admired for a few minutes, and then scarfed down. Omnomnom. Owe Lynn's Kitchen Adventures so many thanks for publishing this recipe!
25 April 2012

Roasted Cabbage, Sweet and Tender

It's spring, when this cook's tummy yearns for salad. And what goes in salad? Red cabbage, among other things. Problem was, I bought an enormous red cabbage -- far more than could go in salad -- and was at a loss as to what to do with it. Mad Googling led me to Martha Stewart's recipe for "Roasted Cabbage Wedges" and, well, I never knew cabbage could be this delicious!

This is such a simple recipe -- slice your cabbage thickly (despite the title, there are no cabbage "wedges" in this recipe), brush with olive oil, season with salt and pepper, roast in a 400°F oven for 40 minutes. The recipe calls for fennel/caraway seeds, but I forgot to add it and can't say I missed it at all.

Roasting Cabbage for One

If your cabbage, like mine, starts to get a bit too crispy around the edges well short of the 40 minute mark, just cover it with a piece of foil and walk away. It will be fine.

Sunday Supper

The cabbage was just lovely. A little crispy around the edges with a sweet, mellow middle I wouldn't have expected of cabbage. I have to ask, is there a vegetable roasting won't improve?
23 April 2012

More Fun With Kabobs

I had so much fun, a couple weeks ago, with my first kabobs that I had to try them again. This time I used a Betty Crocker recipe for "Grilled Chicken Kabob Caesar Salad" and, woo boy, these were so good that I expect to make some kind of kabob every week this summer. Meat-onna-stick on bed of salad? What could be simpler? Or more seasonal?

The recipe was really simple ... but I didn't really follow it. I was exhausted after a long Monday in the library trenches and the mere idea of following a recipe seemed overwhelming. So I just hacked it and it was good.

Oven Kabobs

I threaded cubed boneless skinless chicken breasts, bell pepper chunks, and scallion lengths on skewers, brushed them with Newman's Own Creamy Caesar Dressing (thar be anchovies!) and broiled them (it was raining) until the chicken was golden and a few of the scallions were slightly charred (about 6 minutes per side).

Caesar Salad

While the kebabs broiled, I prepared the Caesar salad. I chopped two romaine hearts and tossed them in a big bowl with some more Caesar dressing, cracked pepper, grated Parmesan, and garlicky croutons.

Monday Supper

I portioned the salad out between two plates and topped each leafy pile with two kebabs. Yes, two. They were both delicious.
19 April 2012

Improv Challenge: Peanut Butter & Jelly

When the two ingredients for this month's Improv Challenge at Frugal Antics of a Harried Homemaker were revealed, I was excited because I had been meaning to make "Peanut Butter and Port Thumbprints" from The Boozy Baker (Running Press, 2010) for many months now. Nut butter, jam, and port all in a cookie? What could be better? Of course, stuff happened and the next thing I knew it was two days before the Improv Challenge and I still hadn't baked those darn cookies! And that is how I found myself baking cookies (and taking pics) when I should have been in bed.

Peanut Butter & Port Thumbprints

The recipe was pretty straight forward -- bog standard peanut butter cookie recipe plus jam mixed with port. Measure out the dough, roll it into balls, poke a well in it, etc. I used my tablespoon cookie scoop to make sure I ended up with uniformly-sized cookies, but I only managed 15 cookies to a sheet so that was 30 cookies overall, instead of the recipe's 32.

Making Peanut Butter & Port Thumbprints

I used the bowl of ½ teaspoon to make the wells and pressed it in deep hoping that would help keep the seedless black raspberry jam in place. And the jam did stay in place ... it's the cookie dough that oozed everywhere.

Making Peanut Butter & Port Thumbprints

My cookies came out a bit wonky-looking and I expect that's because I substituted "natural" cashew butter for the peanut butter. The cashew butter lacked the stabilizers I would have found in "normal" peanut butter like Jif and so the cookies kind-of spread all over the place as they baked. Mind you, they tasted really fab -- nutty, crispy, sweet, and jammy. They just look so homely.

IMG_3459

I do want to make this cookies again with crunchy Jif to see if they hold their shape better. If they do, I'll make them with blueberry jam and blueberry port for my dad's birthday. I have many memories of my dad sitting on the couch after supper, spreading Townhouse crackers with crunchy Jif, then making a little well in the peanut butter and filling it with jam. Blueberry jam was his favorite, but he's make me raspberry ones. All the jams were made by Mom, of course, but I think Dad will be happy enough with Stonewall Kitchen's "Wild Maine Blueberry Jam" in his cookies as I lack the jam-making skillz.
17 April 2012

My First Kabobs

Several years ago, when my parents were moving house, my mother gave me her old set of stainless steel kabob skewers. I didn't really know what to do with them, having never made kabobs, but I was loathe to refuse them as I had fond memories of using them to toast marshmallow/fence with my cousins at many family picnics.

I was the Errol Flynn of marshmallow toasters, I tell you.

Anyway, the skewers sat, unused and unloved, in the back of my kitchen's junk drawer until last week when I decided it was darn well time to skewer something or let them go.

There was a pound of thawed beef chunks in the fridge I'd intended for stew, before the marvelous spring weather we've been having persuaded me that stew was the last thing I wanted to eat. Why not, I thought, skewer and broil 'em?

Beef Skewers, Marinated

I marinated the beef for two days (it was supposed to only be overnight, but ...) in McCormick Grill Mates® 25% Less Sodium Montreal Steak Marinade prepared with vegetable oil, water, and zinfandel vinegar. Sunday afternoon, I threaded the meat onto two metal skewers, lay them on a broiler pan, poured some of the remaining marinade over each skewer, and let them sit for about 20 minutes on the kitchen side.

Beef Skewers, Broiled

Then I heated the broiler and broiled the kabobs about four inches from the element for about 4 minutes on each side.

Beef Skewer Over Rice w/ Pigeon Peas

I served the kabobs on a bed of Southern Living's "Basmati Rice and Pigeon Peas" and it made for a rather nice Sunday dinner. The kabobs were tender and peppery with a good hit of garlic and the lemony basmati rice paired well with them.

Beef Skewer Over Rice w/ Pigeon Peas

Overall, I'm feeling pretty pleased with myself and expect we'll be eating a lot of meat-onna-stick this summer!
15 April 2012

Eating the Alphabet: E is for Edamame

I knew I wanted to use edamame for April's Eating the Alphabet Challenge as I like edamame a lot, but only ever eat it on its own as a snack and so thought this would be the perfect time to try using it in a "proper" recipe. I tried three recipes, but Bon Appétit's "Edamame Hummus" was clearly the best pick of the bunch.

While I liked this dip a great deal, I’m reluctant to call it hummus as it contains no chickpeas or sesame and, really, tastes nothing like any hummus I’ve ever eaten. It is very green and very refreshing, though, and I found I couldn’t stop eating it! It was like eating spring on a cracker endive whotsit.

Edamame & Pea

I halved the recipe as I was the only one who would be eating it and 6 cups seemed a bit much for one ... but maybe it wouldn’t have been as I ate 3 cups in 3 days! The dip kept well, retaining its bright green color and tasting as fresh on Wednesday as it did on Monday. I ate it with endive, as indicated in the recipe, but also with pretzel crisps and pita chips when I ran out of endive.

I’d only bought one small head of endive as I’d never eaten it before and wasn’t sure what I’d think of it. I followed the directions from "Easy French Food" for preparing endive and found it to be pretty simple, stress-free work. Alas, the endive spears were a bit meh. Crisp and slightly bitter, they didn’t seem like anything to write home about. I guess they’re just one of those things that make an excellent vehicle for other foods, but don’t stand out on their own. Oh well, the endive was only 50¢ per head so it was not an expensive disappointment! (And now I know endive doesn’t make me swoon and, surely, that’s worth knowing).
Edamame Hummus
Adapted from Bon Appétit, December 2011


Making Edamame & Pea

2 10-ounce packages frozen shelled edamame (soybeans) [1 10-ounce package]
Kosher salt [omitted]
2 10-ounce packages frozen peas ) [1 10-ounce package]
½ cup fresh lemon juice [¼ cup]
2 teaspoons minced garlic
½ teaspoon ground coriander [omitted]
¼ teaspoon ground cumin [½ tsp]
¾ cup extra-virgin olive oil plus more for drizzling [6 Tbsp]
¼ cup chopped fresh cilantro plus more for garnish [2 Tbsp]
¼ cup chopped fresh mint plus more for garnish [2 Tbsp]
Freshly ground black pepper [and salt, to taste]
Endive spears [or dip transport of choice]

Cook edamame in a large pot of boiling salted [I omitted the salt] water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute.

Transfer peas to bowl with edamame; let cool. Drain well.

Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint.


[I don’t understand why the directions had me do some of it in a food processor and some of it in a bowl when it seems like I could have done it all in the food processor and avoided dirtying extra equipment. I recommend whacking everything in your food processor and giving it a good whirl].

Season with salt and pepper. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Edamame & Pea

13 April 2012

Cookery Catch-Up Or "Food, There Has Been Some"

I haven't menu-planned in over a month and my last few posts have all been about cooking challenges or The Unofficial Hunger Games Cookbook (which I still seriously , by the way), but I have still been cooking food as hungry people need to eat. While it's mostly been how-fast-can-I-get-a-meal-on-the-table type food, it's all home-made and that has to count for something, I think.

Leftover Lamb Stuff

Mom sent us home from Easter dinner with a packet of leftovers, including some really nice lamb. I thought about shepherd's pie, but felt too lazy even for that. So I made lamb "stuff" -- kind of, but not really, like the "goulash" my mother used to make from leftover pot roast:

First, I made Betty Crocker's "No-Drippings Gravy" with low-sodium beef broth, Penzeys beef base, dried parsley, and salt-free Italian seasoning blend. Then, I set the gravy aside and turned my attention to the rest of the dish.

I sauteed shallots, garlic, celery, carrots, and red bell pepper in olive oil until they were crisp-tender and then added in the lamb and thawed pearl onions. Let everything sizzle in the pan for a few minutes and then poured the gravy over it all and let it cook until the onions were tender and everything was hot. Seasoned it to taste with salt and pepper and served it over parslied rice.

Chicken Barley Risotto w/ Edamame

Betty Crocker's "Chicken and Barley Risotto with Edamame" was one of the recipes I tried for April's Cooking the Alphabet Challenge. Sadly, it was pretty terrible and we threw out the leftovers. I'm deeply embarrassed to write that as I have been conditioned to never throw out leftovers, but there was simply no way either of us would eat it again. It was bland. Horribly, horribly bland. And the texture was just unfortunate -- creamy/gooey with slightly crunchy edamame. It just didn't work.

Dinner Salad

Salad, it's what's for dinner! I seasoned chicken cutlets with salt and pepper and sauteed them in a very hot pan for 3-4 minutes on each side. Then I set them aside and prepared two plates of tossed salad -- butter/bibb lettuce blend, cherry tomatoes, radish, celery, orange bell pepper, red onion, shredded cheese, hard-cooked egg, and garlicky croutons. Topped salad with chopped chicken, Cindy's Kitchen's Fresh Buttermilk Ranch (simply fab, darlings), and freshly ground pepper. Nomnomnom.
09 April 2012

Cooking The Books: Addicted to The Unofficial Hunger Game Cookbook

Flower Power

Pretty isn't it? It's "Lovelorn Peeta Pita Wildflower Pockets" from The Unofficial Hunger Games Cookbook, de-pocketed as the "Tips from Your Sponsor" box said I could omit the pita and eat it as a big ol' salad.

Ingredients: edible flowers, mixed salad greens, lemon juice, maple syrup, kosher salt, fresh ground black pepper.

Just toss the mixed greens and edible flowers together, drizzle them with a mixture of maple syrup and lemon juice, season with salt and fresh ground pepper to taste and eat. It couldn't be easier. Well, it could. You could cheat and use your favorite bottled vinaigrette. That might shave 3 minutes off the recipe, but you'd be missing out on a really good thing. Maple syrup and lemon juice, while such a simple combination, make a surprisingly delicious dressing.

The hardest part of making this salad was finding edible flowers. I finally found a packaged mix of nasturtiums and pansies in the fresh herbs section of PriceChopper and they were good -- the nasturtiums a little peppery -- but it would have been cheaper and more seasonal to have held off and made this salad in May or June when my own flowers are in bloom. This salad looks pretty with nasturtiums, but violets or johnny-jump-up would work well for a Mother's Day salad.

For lunch, I served this salad with toasted pita bread on the side. I toasted the pita bread by brushing a pita with olive oil, quartering it, and toasting it in a 400°F oven for 10 minutes (flipping halfway through). The toasted pita was good, but next time I would sprinkle it with a little kosher salt or a seasoning blend like Penzeys Tuscan Sunset before popping it in the oven.

Since I bought more flowers than I needed for lunch, I made another version of this salad for supper. Instead of making more maple and lemon dressing, I used a splash of oil-free Pomegranate Vinaigrette from Cindy's Kitchen. I also added some leftover blueberries and corn to the salad.

Thursday Supper

(This salad was the sixth recipe I'd made from The Unofficial Hunger Game Cookbook and I have to say I'm really liking this cookbook. While it's not without its flaws, I've enjoyed every recipe I've tried and I can't say that of many other cookbooks).
07 April 2012

Crazy Cooking Challenge: Blueberry Muffins

PhotobucketI don't bake muffins very often. I don't know why, because I hate the commercial bakery "big-as-your-fist" type muffins that are little more than overly sweet cake with stuff mixed in. Unless they're split in half, slathered with butter, and slapped on a hot griddle until golden, these giant cake-like muffins (cupcake wannabes?) have nothing going for them. Yes, I am a muffin snob!

So, yes, you'd be right to suppose that, having such strong feelings about muffins, I'd be baking them all the time.  But, no. I could not tell you the last time I made muffins!

Going into this challenge, I knew I wanted a muffin that was not very sweet, but would be packed to the roof with blueberries. The texture should be more like quick bread and less like cake -- denser and heavier, more like "food" than "dessert." The recipe should use oil or melted butter as I am too impatient to soften butter. Ideally, the ingredients would include yogurt as I had a large open container of 2% Greek yoghurt I wanted to use up.

I fed all my hopes and desires into Google and it spat out several promising recipes. In the end, I went with the simplest and most straight-forward of the lot -- The Stock Pot's "Evan's Blueberry Mini Muffins." I admit I was intrigued by the inclusion of cornmeal and mini muffins seemed as if they would perfectly proportioned with the correct ratio of batter to blueberries. Also, if I went all Garfield on the muffins, bite-sized muffins would make me feel less naughty.

Wet Ingredients
All the wet ingredients -- yoghurt, milk, egg, vanilla, canola and olive oil.

Dry Ingredients
All the dry ingredients -- flour, cornmeal, baking powder, salt, and sugar.

Combining Ingredients
Wet ingredients meet dry ingredients and blueberries.

Combined Ingredients
Mixing the batter together. (Surprised by how fluffy the batter
became as I mixed it -- yoghurt & baking powder magic in action?)

Filled Muffin Tin
Ready to go in the 375°F oven 15 minutes later.

Baked Muffins
Fresh from the oven.
(Let them sit 10 min in the tin on a rack).

Cooling Muffins
Cooling on a rack.
(Let them sit another 10 minutes, decanted, before eating).

I made my muffins as directed ... with two small changes. Because I used plain Chobani 2% Greek yoghurt while the original recipe used vanilla yoghurt, I added 1 teaspoon Penzeys Mexican vanilla to my wet ingredients. I also used a combination of olive oil and canola oil as I completely misjudged the amount of olive oil left in the bottle.

These muffins came out really well. So well, in fact, I was not inclined to share them with my coworkers! (But I did, because I'm a nice person ... but only eight, because I'm not that nice). I definitely recommend this recipe if you're looking for a quick, easy, and reasonably healthful muffin.

05 April 2012

Soft Cookies, Warm Cookies, Nom, Nom, Nom

In a fit of madness (or was it optimism?) I promised The Husband cookies on a weekend already packed with cooking. I knew I'd need a very basic no-frills recipe that would still be up to The Husband's high standards. After a very brief ohmygodshowmethebestreciperightnow Google search, I settled on a modified version of SheKnows's "Cranberry Chip Cookies."

White Chocolate Raspberry Chip Cookies

I used 1 cup Nestle semi-sweet mini morsels, 1 cup Whole Foods 365 Everyday Value white chocolate chunks, and 1 cup Whole Foods 365 Everyday Value dried sweetened raspberries. I also used 1 teaspoon Cook's Pure Red Raspberry Extract instead of the vanilla to give the cookies extra raspberry power and skipped the nuts as I thought there was enough going on in these cookies without them.

These cookies were, we both agree, best eaten warm. Warm, they were soft with slightly melty chocolate and plump, almost gooey raspberries. At room temperature they were pretty fair crisp chocolate chip cookies, but the dried raspberries had resumed their regular raisin-like texture. The Husband does not like raisins or anything that resembles raisins texturally and his cookie consumption sloooooowed right down.

So it was high, ho, off to work the cookies go! And my coworkers seemed perfectly happy to scarf them up. There cookies hit the staff room at 8:20 and, at 10:15, there was nothing left but crumbs. I think there's nothing librarians like more on a Monday morning than free cookies in the staff room. Unless, it's free cake ...
03 April 2012

Cooking The Books: And Yet More From The Unofficial Hunger Games Cookbook

I was full of plans to make "Survival of the Fittest: Quinoa and Black Bean Salad For Bonnie and Twill" from The Unofficial Hunger Games Cookbook this weekend but I was a bit sick of quinoa after eating "Fresh From the Careers' Packs: Super Healthy Dried Fruit Quinoa Salad," delicious as it was, all last week. I had some mushrooms and one benighted leek in the fridge so I made "Raging Wild Mushroom Ragout," instead. While it is neither raging nor wild, it was dead easy and turned out quite well.

Mushroom-y Jacket Potato & Salad

Ingredients: shiitake and cremini mushrooms, leek, lemon juice, garlic, butter, heavy cream, kosher salt, black pepper.

The recipe doesn't call for it, but I ended up cooking the cream down quite a lot as, otherwise, the ragout was very soupy. I also didn't know how to serve the ragout, so I dumped it over Alton Brown's baked potatoes and that worked out quite well -- it made for a tasty and very filling meal. Thank god for the lemon, really, which gave the ragout a bit of brightness and kept it from being food coma-inducingly heavy.

In some ways, it reminded me of a dish I used to make many years ago when The Husband was only The Boyfriend. I'd saute garlic, red onion, and as many mushrooms as I could possibly fit in a pan in a combination of olive oil and butter, season them liberally with salt and pepper, and serve them on hot, buttered toast with big mugs of tea. It wasn't fancy, but it was filling, homey stuff ... and ohmygod I need to make that again, soon.
01 April 2012

Pretty (Yummy) Drumsticks

Faced with a surfeit of basil, I turned to the Internetz and found a recipe for "Lemon Basil Drumsticks." And, oh, this was good!

Basil Drumsticks

This recipe was easy and fun to prepare and makes a nice presentation when it's done. The drumsticks tasted quite good -- a little lemony and a little sweet with lots of good basil flavor. A bit sticky, so not finger food, but well worth a little knife and fork action.

Basil Drumsticks

Just gently loosen the chicken skin and tuck basil leaves between the skin and meat.
My basil leaves were quite big so I only used one leaf per drumstick.

I served the drumsticks with garlicky green beans and Taste of Home's "Artichoke Orzo Pilaf." The green beans were good, as always, and the pilaf showed promise but was not as good as anticipated. I used low-sodium chicken broth instead of water, added fresh basil, and seasoned the pilaf quite liberally with salt and fresh ground pepper, but it was still missing something. Next time, I think I'll use a jar of drained marinated artichoke hearts, instead of the water-packed canned ones, for more flavor. Or, maybe, add some diced oil-packed sun-dried tomatoes with the simmering orzo and leeks?
Related Posts Plugin for WordPress, Blogger...