Posts Tagged ‘grilling’

roasting peppers and taking names

Friday, September 23rd, 2011

I taught my first full lecture alone today.

It was not as good as I’d hoped but perhaps as good as I had any right to expect.

I hope that the hour I last night spent making a dinner that could best be described as slightly-better-than-mediocre wasn’t the dealbreaker, awesome lecture wise.

I was planning on giving you the recipe, because I was really proud of my invention. We had chicken chili rellenos, that were not fried and did not contain any simple carbohydrates.


I don’t know how I didn’t see ‘slightly-better-than-mediocre’ coming.


I roasted some local Anaheim chiles in the oven.

I mixed cooked chicken with some low fat cream cheese and also some low fat Mexican cheese blend. And also some cilantro.

I made guacamole. (I also burned myself with the oven while roasting the peppers.) I stuffed peppers. I made and whisked batter (eggs and milk and almond meal – actually quite promising. Oven pancakes, maybe?)

They looked good.

They tasted fine.

They were not worth the work.

Another possibility for why my lecture wasn’t perfect?

Today’s breakfast smoothie, that you see on the right, was disgusting.

I’m not lying.

Don’t believe me? Ok – the ingredients were cottage cheese, V8, hot sauce, and a cucumber.


When I got home from lecture, I got sucked into the school vortex and only came up to scrounge leftovers.

Buffalo tofu lettuce wraps, anyone?

I entertained myself while I ate by perusing J Crew and W magazines most recent attempts to make me wish I were rich.

And that Crockett was Justin Timberlake.

(What. JT is hot. It’s an undeniable fact. Anyway, Crockett isn’t worried. He knows I wouldn’t leave him for anyone less than Ryan Gosling.)

Tonight I put Crockett in charge of dinner. Holy hell did he come through. Helllllllo steak.

I roasted some local (I include the word ‘local’ so that you know it came in our produce delivery and I was forced to use it - usually I think cauliflower is too expensive for the return) cauliflower and made a cilantro almond pesto to dip it in, as an accompaniment.

Have to go. Must eat steak. Lecture? What lecture?





beachy keen

Wednesday, August 10th, 2011

It’s a hard life, here at the beach. There are so many questions that need answering.

Does Crockett have enough time to finish his sandwich before his scheduled nap?

Should I focus on my lunch…

or on the view?

Should I make a run for it before this bee dive-bombs me (as he’s clearly considering)?

Is the water more gorgeous, or the sky? (Does little Jack, sitting on the edge of the water, have questions like this?)

Is a water trampoline safer than a regular one?

What if it’s waaaaaay out there?

Is there something about the beach that turns normally mature adult brothers into gladiators?

Will I ever get in the water?

Or will I just keep following the wildlife around?

And most importantly: burger or brat?

Fortunately there’s no question here. A scoop of everything, please.

chicken guuuud

Friday, May 13th, 2011

5th element? Anyone?


Anyway, I have had this nutso craving for Eastern hemisphere food. I think that it’s perhaps because I was writing about fair trade and rice and stuff for so long… or maybe not. Anyway, Japanese, Chinese, Indian – I want it all.

(Is India in the Eastern hemisphere? How does one define east and west on a big ball in space?)

Rawwww chicken, yo.

Aren’t Crockett’s metal skewer thing-a-ma-bobbers cool?

This is Tandoori Chicken, from Budget Bytes. I think that if I had to pick one food blog from which to cook forever and ever, it would be Budget Bytes. Plus, I think me and Beth would be friends if, you know, we lived in the same place and knew each other. Of course, I think that about everyone in the food blog world. And it’s probably mostly true.

Tandoori Chicken Kebabs
Slightly adapted from Budget Bytes

Serves 2 – 3

  • 2 chicken breasts
  • 1/2 cup plain lowfat yogurt
  • 1 1/2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 medium onion (not red)
  • thumb size piece of fresh ginger
  • 3/4 teaspoon salt
  • 1 tablespoon garam masala
  • 1/2 teaspoon paprika
  • generous 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric (in my opinion, turmeric is mostly for color – if you don’t have this, no need to rush out and buy some)
  1. Trim any major fat off the chicken and cut it into evenly sized chunks or long strips. Strips will have more tandoori flavor but chunks will stay more moist – I did two skewers of strips and one of chunks. If you have precut tenders they’re probably perfect already. Put the chicken in a big bowl or ziploc bag.
  2. Cut the onion into big chunks. Finely chop garlic and peel and grate the ginger. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well. Place in the refrigerator to marinate for four to twenty-four hours. Don’t skimp.
  3. When you’re ready, start your grill going. If you’re using wooden skewers, soak them in water for at least half an hour before starting the grill, and then go buy some metal skewers so you won’t have to do that anymore. Pull the chicken out of the refrigerator and either line the chunks up or stick the slices on in an s-shape. If you like onion, you can skewer chunks of onion between the chicken.
  4. Put the skewers on the medium heat part of the grill for four minutes, and then flip them and cook for two to three more.
  5. Serve with rice, salad, and/or naan (if you have naan, you can heat that on the grill as well).

You might want to think about making extra.

lovey dovey day

Wednesday, February 16th, 2011

I have this very similar picture of Crockett, taken in this very kitchen, from about a month after we started dating – our first Valentine’s Cookie Day.

In that one he has flour on his nose. I couldn’t make him repeat that part this time. Partially because he’s cutting up avocados, which are well known for being non-floury.

I made my favorite sugar cookies (recipe from The Good Cookie – my absolute favorite cookie book ever). I don’t alter the recipe as printed at all, so I’m not going to write it down for y’all – just buy the book and use the Decorator Cookies. These are very mildly lemon flavored, perfectly soft, and just delicious.

While the hearts were in the oven, we started Crockett’s new V-Day request. He IM’d me yesterday and specifically requested that we add chocolate chip or oatmeal raisin to our V-Day repertoire.

Oatmeal raisin cookies are of the devil, so we made chocolate chip cookies.

MASSIVE chocolate chip cookies.

On the principle of not messing with a good thing, this is the Nestle recipe. I only make four changes. First, I use dark brown sugar instead of light. Second, I use 1 cup of brown sugar and 1/2 cup of white instead of 3/4 cup of each. Third, I decrease the baking soda (but that’s an altitude thing). Fourth, I use about 1 1/2 cups of chocolate chips instead of 2 cups.

This makes chewy delicious cookies in which you occasionally get a chocolate free bite.

Sometimes I like a chocolate free bite.

I know, I’m a lunatic.

While we waited for the heart cookies to cool enough to decorate, we ate the dinner that Crockett made.

Spicy black beans, brown basmati rice, guacamole, chips, and grilled chicken.

That’s right, we busted out the outdoor grill in February. It was like 60 yesterday.

By we, I mean Crockett.

I was distracted by cookies.

We didn’t do official Valentine’s Day presents, but I consider this guacamole my present.

I ate my weight in it, I’m pretty sure.

We also watched The Social Network.

I found it depressing.

The we decorated cookies! See how layer-y flakey they are? I’m not kidding. Best sugar cookies ever.

We did two styles. One with a pink royal icing…

… and one with a pink cream cheese frosting and crunchy pink sparkles.


Pink pink pink.

Plus, did I not tell you these were gigantic?

You can barely see my hand.

Gigantic chocolate chip cookies, pink cookies, and guacamole.

Best Valentine’s Day ever.