Last week, I made some delicious game-day food for the return of Sunday Football at Jim’s place. Unfortunately, as a result of Cutler’s awful debut performance, I was too dejected to actually post about it. Since I went to great lengths to make bear-shaped food, and the Bears redeemed themselves tonight in an exhilarating win, I think I’ll get around to posting about that meal now. Plus, this tortilla soup is way too good not to share. Black Bean Bear Tostadas and Tortilla Soup For the Tortilla Soup you’ll need: 3 chicken breasts 1 cup chicken stock 1 zucchini finely chopped 1 onion finely chopped 1-2 jalapenos (depending on how spicy…
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Squash blossoms, part 2: Squash blossom quesadilla
After squash blossom experiment part 1, I had some unsused blossoms and thought I’d try Paula’s quesadilla idea. Here we go: Squash Blossom, Onion and Orange Bell Pepper Quesadilla You’ll need: 2 large tortillas about 1 cup of mexican cheese (I buy the blended, packaged kind from the store) 6 or 7 squash blossoms 1/4 of 1 chopped yellow onion 1/2 of 1 chopped orange bell pepper (green or red would work fine also) 2-3 cloves garlic, minced 1-2 tablespoons olive oil 1-2 tablespoons vegetable oil First, cook your bell pepper, garlic and onion in olive oil until they are soft. This takes a while so I add water to…
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Squash blossoms, part 1: Fried squash blossoms
I decided on two recipe ideas for my squash blossoms. The general consensus seems to be that they’re perfect for deep frying. Paula from Pure Perfection Catering also suggested I try a squash blossom quesadilla. Anything fried or stuffed in between layers of melted cheese sounds good to me. First, the frying. Battered and Deep-Fried Squash Blossoms You’ll need: 1 cup flour 1 cup water 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground pepper 1 teaspoon salt squash blossoms vegetable oil for frying Heat your vegetable oil to about 375 degrees. Mix the flour, water and spices. Dip each blossom in the batter when the oil is hot…
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Guac it out
We picked up some ridiculously low-priced produce at Stanley’s on Saturday. Dave even took some time to interview the owner about how the heck they do it, while I browsed the aisles in a wide-eyed fruit and veggie frenzy. He found out some fun facts about the place: It’s been family-owned since 1967 Peter, a co-owner says that Stanley’s main mission is to contribute to the community by providing quality, low-cost produce The secret to their dirt-cheap prices is “buying right and selling right,” and knowing how to turn inventory quickly Stanley’s was ahead of the curve when they began stocking organic produce in 1995—They now dedicate almost half the…
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Purple Tomatillo Salsa
I put my purple tomatillos to use and made some salsa. Purple Tomatillo Salsa You’ll need: 10-12 purple tomatillos 1 jalapeno 1/2 teaspoon cumin 1 teaspoon crushed red pepper 4-5 cloves garlic 1/2 chopped white or yellow onion 3 tablespoons cilantro a squeeze of lime First, husk and roast your tomatillos and jalapeno under a broiler until your pan starts to look like a gruesome crime scene. Exhibit A: And Exhibit B: See what I mean? Poor little tomatillos. Then throw all your ingredients into a blender, food processor, or, my personal recommendation, a Magic Bullet. No, I didn’t actually buy it. I stole it from my parents’ house. Something…
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A ridiculously easy appetizer
Ok, so some may say that making bruschetta without basil and balsamic vinegar is sacrilegious, but trust me, in a pinch, this recipe is absolutely delicious and almost too easy. Just so as not to offend the traditionalists, we’ll call this “T.O.G.O. (tomato, onion, garlic, olive oil) Crostini.” It was a real crowd-pleaser at Dave’s birthday. Even the birthday boy himself, who usually won’t get near a tomato, loved it. T.O.G.O. CROSTINI You’ll need: 3 good sized beefsteak tomatoes 1 medium yellow onion 3 medium cloves of garlic 1/4 cup extra virgin olive oil ground pepper and salt to taste 1 crusty french baguette, cut into slices about 3/4 inch thick…