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Monday, May 28, 2012

Blueberry French Toast Breakfast Casserole

Happy Memorial Day, everyone!!  Sean and I have had a wonderful weekend thus far, and hope that you have had a good one too.  Our friends Matt and Adrienne just left a little bit ago.  While we're definitely sad that they had to leave, we had a blast while they were here.  I made this casserole one morning for breakfast as a nice change of pace from the usual breakfast casserole that I make every time they visit.  I got this recipe from my mom.


You'll need:


6 eggs
3 cups milk
3/4 cups maple syrup
1/4 tsp salt
zest of 1 lemon
3 slices of 1 inch thick bread, cut into cubes
2 cups frozen blueberries
3 tbs sugar
2 tsp cinnamon


Preheat your oven to 350 degrees F.  Butter a 9x13 inch baking dish, set aside.


Beat the eggs, add milk, maple syrup, salt, lemon zest, bread cubes, and blue berries.  Let this sit for a moment.


In a small bowl, mix together the cinnamon and sugar.  Pour your bread-egg-milk mixture into the buttered dish.  Sprinkle the cinnamon and sugar over the top.


Bake for 40-45 minutes.



Sunday, May 27, 2012

Keep Pests from Munching on Your Plants, the Natural Way

Hello everyone!  For a while there, an as-of-yet-unidentified pest was eating my bell pepper plant's leaves.  Not wanting to use some sort of chemicals to keep insects away (Maeby likes to lick the water off of my plants' leaves), I searched for a less toxic solution.  As it turns out, a little Epsom salts and water in a spray bottle does the trick.  Mix 1-2 tsp of Epsom salts with some lukewarm water, shake, and spritz away.  You don't need to soak the leaves, and you don't need to do it every day, but it does seem to help!  My bell pepper plant is growing like crazy, and whatever was eating it before seems to have been repelled.  


See?  Growing like crazy.  There are no peppers on it just yet, but there are flowers, and I'm hoping that this little green nub is the start of a pepper.  


Does anyone have any thoughts?  I've never grown peppers before, so I'm not sure what it looks like when the fruit starts to set.

The rest of my little container garden is flourishing, as well.  It's starting to feel like summer in Baltimore, with temperatures in the 80s and 90s, which I'm pretty sure has helped.  

My Meyer lemon tree, while still more of a twig than anything, has grown so much that it now needs to be supported by a wooden skewer and some twist ties.


As usual, the basil is flourishing, and my tomato plants are out of control.  


Both plants have a lot of green fruit, but the Better Bush has a red one on the vine.  AND...

.

I was able to pick my first tomatoes yesterday!!  They don't know it yet, but later today they'll be turned into a Caprese salad, along with some fresh mozzarella that I picked up at the farmer's market today and some of my basil.


I'm hoping that these will be just the first of many more tomatoes that we get to enjoy this summer.  And judging by the amount of flowers on each of the plants, we'll soon have more than we know what to do with.  

Wednesday, May 23, 2012

Limoncello

Holy crap I've been away from this blog for what feels like forever.  I've been ultra busy with school lately, preparing for my preliminary oral exams.  The good news is, I PASSED BOTH OF THEM!!!  I passed the second exam this morning.  For those of you outside of the academic world, passing these exams means that I can start working on my dissertation!  Needless to say, I am extremely relieved that I passed, and very excited to begin this next chapter.  I promised myself that I would take a little time off from dissertation stuff to catch up on other projects that have been pushed aside while preparing for my orals and take some time to relax.  The relaxation component will definitely include lots of cooking and baking, so look for lots of updates in the future!


Can you think of a better way to celebrate my return to blogging and passing my orals than with a post about an alcoholic beverage?  Yeah, me either.  With that, I bring you a recipe for making homemade limoncello!  It's very easy, but takes quite a bit of time.  One month, to be exact.


I found this recipe on the website The Full Moxie.


You'll need:


To start


1 750 ml bottle of plain vodka (use something at least middle of the road here, but also don't feel obligated to shell out the cash dollars for Belvedere or something)
15 lemons


To finish


1 cup sugar
1 cup water


Zest all of your lemons into a bowl, or do it over some foil or something.  Be careful to not accidentally zest your hands.  That really kind of sucks, and stings a lot.  Not that I'd know...




Combine your vodka and zest in a container that has a lid.  Put this container in a cupboard, or some other cool, dark, out of the way place for 30 days.




~1 month later~


Now that you've been patiently waiting for 30ish days, let's get back to work by making a simple syrup.  Pour the sugar and water into a small sauce pan and turn the heat up to medium.  Stir occasionally, allowing the mixture to come to a boil.  Let it boil for a minute or so, just until all of the sugar is dissolved.  Let this cool to room temperature.


While the simple syrup is cooling, run your vodka-zest mixture through a strainer.  I ran mine through once, then lined the strainer with paper towels and gave it another pass through, just to be sure that I got all of the smaller particles.


Once the simple syrup has cooled, combine it with the vodka, and give it a stir.  Then pour it into the vessel of your choice!  A funnel will help greatly here.  You should be left with a clear, yellow liquid.  Enjoy!  



  Not sure what to do with your limoncello?  I have a feeling that Foodgawker can help.


UPDATE!  You can also use this limoncello to make a delicious cocktail known as the Limoncello Collins!

Wednesday, May 2, 2012

Pasta with Ricotta, Herbs, and Lemon

I found this recipe on the website Real Simple when looking for a quick an easy dinner, and have adapted it.  The amounts of ingredients can be fudged to meet the needs of however many people you're planning to serve.  As a result, any amounts shown below are approximate.


You'll need:


Penne pasta (or whatever you want to use)
1-2 tbs unsalted butter, cut into small pieces
1 cup ricotta cheese, store-bought or homemade
A few tablespoons of parmesan cheese, shredded
1 lemon, zested and juiced
Walnuts, chopped and toasted (I used a generous handful or so)
1/3-1/2 cup pasta water, reserved
Chopped fresh herbs, to taste (I used basil and parsley)
3/4 tsp kosher salt


Cook your pasta according to the directions on the packaging.  While the pasta cooks, combine the ricotta, butter, parmesan cheese, lemon zest and juice, and walnuts in a bowl.  Set aside until the pasta is just about done cooking.


Before draining the pasta, reserve 1/2 cup of the pasta water.  Start by pouring ~1/3 cup of the water into the bowl with the cheese mixture.  Stir to combine.  If a creamier texture is desired, add more water.


Strain the pasta and add it back into the pot in which it was cooked (or a large serving bowl).  Pour the cheese sauce mixture over the pasta.  Toss to combine.  Add the herbs and salt.  Taste and adjust seasoning as necessary.


And there you have it.  A quick and easy dinner perfect for a Meatless Monday, or any other day of the week.  Enjoy!


Sunday, April 29, 2012

Chocolate Almond Granola

So instead of posting some of the recipes that have been sitting around as draft posts for a month or more, like I probably should do, I've decided to bring you something completely new.  This recipe for Chocolate Almond Granola, from Lauren's Latest is sweet, but not too sweet, crunchy, and chocolate-y.  I can't wait to have it with some yogurt tomorrow morning.


You'll need:


9 cups quick cooking oats
1 cup sliced almonds
2 cups shredded coconut
1 stick butter
3/4 cup maple syrup
1/4 cup unsweetened cocoa powder, heaping
1/2 tbs vanilla extract (I actually forgot to use this, and it still turned out well!)


Preheat the oven to 250 degrees F.  


Combine the oats, almonds, and coconut in a large bowl.  Seriously, please use a really big bowl.  Don't be like me and use one that will just hold all of the ingredients, and then make a huge mess in your freshly-cleaned kitchen.


In a microwave-save liquid measuring cup, melt the stick of butter.  After it is melted, add the maple syrup and cocoa powder.  Microwave for an additional 30 seconds until the cocoa mixes in and there are no more lumps.  Stir in the vanilla.


Pour this mixture over the oats and whatnot and stir to combine.  Divide this mixture over several cookie sheets/baking pans.  Bake for 1 hour and then allow it to cool to room temperature.  You can store this in an airtight container.  Or containers.  This recipe makes 12 cups of granola.  Enjoy!



Tuesday, April 17, 2012

How to hand-pollinate tomato plants + garden update

Hi everyone!  No real substantial updates on my container garden since I last posted about it (here and here), but things are certainly growing!  My Better Bush tomatoes are growing larger, and some other smaller tomatoes have started growing on the plant, too.




My Husky Cherry Red tomatoes (bottom left picture) have started producing some little tomatoes, as well.  And as you can see, the both of the plants themselves are getting bigger.  My cherry tomatoes were out of control big last year, so I'm just waiting for the explosion to happen.

The red bell peppers (left) are looking less sad and droopy, and have grown quite a bit.  Still no flowers on it, though.  The Meyer lemon tree (right) is still looking more like a twig than a tree.  However, it doesn't appear to be dying or anything... so I take that as a good sign!  


Alright, now onto a short tutorial on how to hand-pollinate your tomato plants: I wanted to share this with you all, since I spent about a month last summer wondering why my tomato plant was covered in flowers, but wouldn't produce fruit before doing some Googling and finding the answer.  If you're like me, and are growing in an urban area, it is likely that you won't have many insects capable of pollinating your plants in the environment.  This can be a problem if you'd like your tomato plants to start bearing fruit.  

Luckily, the solution is very simple and takes next to no effort on your part.  You will need one tool: a cheap, electric toothbrush.
I'd recommend buying a new toothbrush solely for this purpose.  Take a look at all of the pollen covering this one, and you'll see what I mean.

All you have to do is wait for your plants to start producing flowers.  Place the bristles of the toothbrush on the stems of the flowers (not on the flowers themselves), and turn it on.  This will cause the flowers to vibrate and release pollen, similar to how a bumblebee would help to  fertilize the flowers by causing them to vibrate.  You only need to vibrate the flowers for a few seconds.


And that's it!  Just take your electric toothbrush with you and hand-pollinate the flowers whenever you visit your garden.  I've read some accounts that recommend hand-pollinating in the morning, which I tend to do.  Although I'm not sure it makes that much of a difference, since sometimes I tend to forget to do it, and end up hand-pollinating at some other time of day.  

After you've begun hand-pollinating your plants, keep an eye out for tiny little green tomatoes that will start to grow from inside the flower!  I've read that a similar process can be employed when growing bell peppers.  Since my plant doesn't have flowers yet, I'll have to wait to try it out.  I'll keep you posted, though!

Happy gardening!

Monday, April 16, 2012

Easy Sauteed Kale

I think I've told you about my love of kale before.  I've found that it's good in main dishes (see this recipe, and this recipe for examples), as well as when prepared as a side.  Though there are countless ways to prepare kale, this is my favorite.

You'll need:


1-2 tbs olive oil
2 cloves of garlic, minced
kale, chopped and hard stems removed
1/4-1/2 cup chicken broth or water
red wine vinegar
salt


Start by heating the olive oil in a large pan over medium heat.  Add the garlic and heat until it just becomes fragrant.  Add your kale and stir it around to coat with the olive oil.  At this point, it's going to look like you have entirely too much kale in there, but fear not.




Add your liquid, and put a lid on the pan.  Allow things to steam for about 5 minutes.  Remove the lid and stir things around again.  Your kale should have wilted down significantly.  Add your desired amount of red wine vinegar and a generous sprinkling of salt.  How much vinegar you add is up to you.  I'm sort of a fiend for red wine vinegar, so I add a lot.  If you're unsure, just add a little at first.  Then taste, and adjust accordingly.  I like to let the kale continue to saute for a while after adding the vinegar.  It will continue to wilt.


Then serve alongside a tasty main course and enjoy!