Tuesday, March 26, 2013

Smoky and sweet baked beans


There are way too many recipes out there that I want to try. Andrew made me an app a while ago to store my magazine recipes (being married to a software developer definitely has its perks), and I've got more than 450 recipes in there. Not to mention all the recipes in my collection of ~60 cookbooks and all the ones in the cookbooks I have on my wishlist...Andrew like to complain that when I make something he really likes, it's pretty much guaranteed that I won't ever make it again - but in my defense, why repeat recipes when there's always something new to try? Anyway, I was looking through my collection of magazine recipes the other day and decided to try this recipe for baked beans, which I saved back in 2011. I tweaked it a bit, adding a chipotle chile for extra smokiness and heat, and adjusting the sugar to suit my taste. The beans were the perfect mix of smoky, sweet, and spicy, and the three different bean types add variety in shape and texture. Good thing I obsessively keep track of interesting magazine recipes, or I never would have tried this one!

Tuesday, March 19, 2013

Roasted carrot soup with dukkah spice and yogurt


Believe it or not, tomorrow is the first day of spring. If you live in the Boston area, then you probably know better than to get too excited about that fact. Although this week last year brought us temperatures in the 70's and trees blooming with flowers, this year brought us snow and freezing rain. Winter is certainly not over, and as anyone around here will tell you, it's not unheard of to get snow well into April. With the weather being so cold and wet, I thought it would be appropriate to post about soup (and I'm not the only blogger who felt this way). This carrot soup recipe came from Bon Appetit - the base soup is simple, just carrots and broth, but the carrots are roasted to give it extra depth of flavor. The toppings are what really make the soup special though. The yogurt adds some nice acidity, and the dukkah spice (an Egyptian spice and nut blend) gives the soup complexity. The soup is thick and filling and will definitely keep you warm while you wait for spring to arrive!


Thursday, March 14, 2013

Stir fried noodles with shrimp, green beans, and carrots


I am so excited about this recipe. This is the first time that I've been able to make a stir fry that actually tasted like something from our favorite Thai spot. Now, I have no idea if our local Thai place makes authentic food or not - I just know that it is tasty. My favorite thing to order from there is the drunken noodles - spicy stir fried noodles with veggies and shrimp. Contrary to what you might expect, there's no alcohol in drunken noodles - one theory about the name is that the noodles are so spicy that you need to drink beer to cool down. Anyway, a couple weeks ago I was craving drunken noodles and decided to see if I could make a decent version at home. I did some recipe research, and used this one as a starting point. The result wasn't quite what I wanted so I made some modifications and came up with the version that I'm sharing here, which is the perfect blend of sweet, salty, and spicy. It came out just as I had hoped and I love that I can make a homemade version of my favorite takeout dish. Now I just have to figure out how to make Andrew's favorite fried rice...


Monday, March 11, 2013

Fried olives stuffed with goat cheese


I've recently been thinking about having a tapas-style dinner party, where I make a whole bunch of appetizer selections instead of a main dish. I was collecting recipe ideas (although I haven't planned the actual party...) when I came across this one in The Food52 Cookbook. As soon as I saw the recipe, I decided that there was no reason to wait for a party when I could make these on a random Sunday evening instead. I'm glad I made that decision, because it meant that Andrew and I didn't have to share! These olives were awesome - crunchy and salty and cheesy, really the perfect party snack (even if it's just a party of two).