truthfully, this isn't really a jam. it's more a happy accident of maple syrup, salt, pepper, olive oil, and fresh, fresh tomatoes.
plucked from the pages of super natural every day, a delightful cookbook by heidi swanson.
Tuesday, July 31, 2012
Wednesday, July 25, 2012
salmon tostadas.
salmon tostadas for my texan shabbosim***
blue corn taco shells
3 to 4 avocados, depending on size
salt to taste
pepper to taste
5 small limes
1 jalapeño, diced and deseeded
8 ounces smoked salmon
quality honey [i used sage honey]
soft, white cheese [i used queso fresco but goat or feta will work in a pinch]
fresh cilantro, chopped
1. juice 3 of the limes into a small bowl and add one spoonful of honey. stir firmly to incorporate the honey into the Iime juice.
2. set salmon in a nonreactive baking pan. pour the lime + honey mixture over the salmon and let it marinate - the longer, the better.
THEN -
blue corn taco shells
3 to 4 avocados, depending on size
salt to taste
pepper to taste
5 small limes
1 jalapeño, diced and deseeded
8 ounces smoked salmon
quality honey [i used sage honey]
soft, white cheese [i used queso fresco but goat or feta will work in a pinch]
fresh cilantro, chopped
1. juice 3 of the limes into a small bowl and add one spoonful of honey. stir firmly to incorporate the honey into the Iime juice.
2. set salmon in a nonreactive baking pan. pour the lime + honey mixture over the salmon and let it marinate - the longer, the better.
THEN -
Tuesday, July 24, 2012
legal haiku of the day.
the mcnaughton rule
should not be a safe haven
for fiends like james holmes.
should not be a safe haven
for fiends like james holmes.
Monday, July 23, 2012
on accidental desserts.
dice fresh market peaches. top with snowy dollops of ricotta cheese. drizzle with maple syrup.
devour, quickly, before your husband manages to steal another bite.
devour, quickly, before your husband manages to steal another bite.
Friday, July 20, 2012
the perfect lima beans.
no, really.
beans are becoming a staple in our home - dried or frozen, they are delectable and add some rich heft to our meals. my husband, being a man, needs a bit more oomph in his dinner, whereas i would be content to graze solely and forever upon brussels sprouts or sliced, faintly salted tomatoes.
beans are the solution, my friends - and these beans, crafted from this modified orangette recipe, are so easy and astounding that i promise they will be making a weekly appearance on our dinner table.
beans are becoming a staple in our home - dried or frozen, they are delectable and add some rich heft to our meals. my husband, being a man, needs a bit more oomph in his dinner, whereas i would be content to graze solely and forever upon brussels sprouts or sliced, faintly salted tomatoes.
beans are the solution, my friends - and these beans, crafted from this modified orangette recipe, are so easy and astounding that i promise they will be making a weekly appearance on our dinner table.
Wednesday, July 18, 2012
Wednesday, July 4, 2012
Tuesday, July 3, 2012
breakfast quinoa.
a perfect, quick breakfast - delightful eaten either warm or chilled. this morning, given the sweltering heat currently swamping maryland, i opted for a cold bowl of sweetness.
1 cup black quinoa
1 ripe peach or equally fresh fruit of your choice
coconut milk to taste
maple syrup to taste
1 spoonful chia seeds
rinse the quinoa. put quinoa and 1.5 cups water into a saucepan and heat to boiling. once boiling, lower heat to a simmer, until all of the water has evaporated or been absorbed. fluff quinoa with a fork. if you want to eat your breakfast cold, throw the quinoa into the fridge for a bit. spoon quinoa into bowl. drizzle cold, thickened coconut milk on top. crown with diced fresh fruit and as much maple syrup as you would like.
the season is long past, but this would make an excellent choice for a pesach brunch.
i'm from the south - we brunch no matter what.
1 cup black quinoa
1 ripe peach or equally fresh fruit of your choice
coconut milk to taste
maple syrup to taste
1 spoonful chia seeds
rinse the quinoa. put quinoa and 1.5 cups water into a saucepan and heat to boiling. once boiling, lower heat to a simmer, until all of the water has evaporated or been absorbed. fluff quinoa with a fork. if you want to eat your breakfast cold, throw the quinoa into the fridge for a bit. spoon quinoa into bowl. drizzle cold, thickened coconut milk on top. crown with diced fresh fruit and as much maple syrup as you would like.
the season is long past, but this would make an excellent choice for a pesach brunch.
i'm from the south - we brunch no matter what.
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