This is probably the last of the fig fun for the season: what a short but glorious season it is. This was super simple. Skewer shrimp and figs on pre-soaked wooden skewers (so they don’t char) drizzle with honey and bleu cheese then bake at 350 until the shrimp are done. It really couldn’t be more simple. If you can get your hands on some fresh figs – do it! It is an entirely different animal than the fig newton cookie (which I also love).
Archive for the ‘Snacks’ Category
This is my kinda lunch. I have some flatbread crackers, sliced smoked gouda, pepper jack, dubliner, sliced apples, smoked turkey, smoked salmon and prunes. I know- gross. But I’m getting old, plus I just like the way they taste- everyone needs more fiber!
I attempted my first batch of granola today. Mimi makes this all the time, but could I find a recipe on our blog? noo…so I forged out on my own. I’ll tell you what I did and then tell you what I will do differently next time around.
Preheat oven to 250 degrees
In a large bowl mix (measurements approximate)
3 cups of rolled oats
1/4 cup of peanuts
1/4 cup of cashews
1/4 cup brown sugar
1/4 cup syrup
1/4 cup honey
sprinkle of salt
Mix together then spread on a greased cookie sheet
Bake for 1 hour and 15 minutes stirring every 15 minutes. Remove from oven and cool – mix in 1 cup of raisins (or whatever you want – I was tempted to put in m&m’s but I wanted to keep it healthy)
What I’d do differently – nix the salt – there is plenty in the nuts, also I will cook it for about 10 minutes less – its a bit browner than I wanted although it does taste really REALLY good so…
During the Cavalcade of Fun, we had a tapas party. This was really fun and everyone loved the food and the fun of the many dishes. You can do it however you’d like. I tried to make most of the foods compliment each other. As the appetizer we had some yummy chipotle cheddar cheese, for the tapas we had a good variety; seared tuna, buffalo shrimp, hummus, roasted red and yellow peppers, caprese salad, fresh seasonal fruit and of course wine. We sat at the table and laughed and ate and drank and had just a great time as the cavalcade of fun drew to another close and Mimi and Devin headed back across country. As it turns out they are even farther away, though still in Colorado, but I am not going to figure out the mileage and change the blog name, its close enough. So – for a while our food blogs will again be separate, divided by two time zones and a lot of miles, but still together at heart.
Back together in the kitchen again, Mimi and I made fish tacos (fried flounder) and crab quesadillas. As toppings we had fresh guacamole, home made salsa verde, and fresh mangos and tomatoes.
Nothing hard about his meal, but it sure is delicous. Hopefully we’ll get a couple of more chances in the kitchen together. For sure if we do, we’ll be well fed!
Easy, easy dinner- it hardly gets easier than this. I sautéed some shrimp with garlic, olive oil and cilantro; set aside. Cube fresh mango. Heat griddle (or sauté pan) and spray with a dash of non-stick spray. Put tortilla in a pan. Cover with cheese, shrimp and mango. When cheese begins to melt cover with second tortilla then carefully flip the tortilla and let it lightly brown. Serve with whatever condiments you like with quesadillas. I used plain yogurt and tomatillo sauce.
I am not usually much of a baker, but this time of year, something brings it out in me and I must admit, the warmth of the oven and the smell of cookies baking is quite a comforting and familiar holiday aroma. This year I made oatmeal raisin, chocolate chip, potato chip, and cheese. I have one more cookie recipe yet to make, but that is one floating around in my head, and I haven’t started that one – if I get to it…I’l post it here. The oatmeal raisin recipe I use is the one under the lid of Quaker Oats; the chocolate chip I use the Tolhouse recipe, sans nuts – both tried and true recipies I didn’t want to fool around with. For the potato chip cookies:
2 stick butter (room temp)
1 cup sugar (set 1/2 cup aside)
1tsp of vanilla extract
2 cups all purpose flour
1/2 cup of crushed potato chips (I used Lays)
Preheat oven to 350
mix together ingredients; form mixture into small balls and place on ungreased cookie sheet; dip the bottom of glass in remaining sugar and flatten each cookie – bake until golden brown (12-14 minutes)
For the cheese cookies
2 cups room temp butter
1 cup shredded cheddar cheese
2 cups flour
1/2 tsp of red pepper (you can add more to taste)
The dough will be loose, but you can form into balls – place on ungreased cookie sheet and flatten (they don’t run or rise much so don’t worry too much about spacing) bake in 350 degree oven for 10-12 minutes.
Whatever kind of cookies you leave for Santa, make them fresh, its a good way to get into the holiday spirit.
I have already blogged about the impending demise of one of my favorite restaurants in Savannah- the Middle Eastern Cafe.
This is my attempt at making the hummus served there. I tried to include as many measurements as I could, but as you will see when you read the recipe, it was very difficult.
Hummus from the Middle Eastern Café
2 cans chick peas, drained- liquid reserved
5 cloves garlic roughly chopped (the food processor will do the rest)
2 lemons worth of juice
½ jar of tahini or to taste (but it will take more than you thought it would)
Lots of olive oil (again, more than you thought it would take)
Pinch of sugar
½ cup of white vinegar- but add a little at a time and taste til you have it right
This recipe was hard to figure out because the man who described it to me used no standard measurements. Everything was hand motions and portions of his palm.
I basically started by putting the chickpeas and the garlic in my Mom’s food processor and whizzing them around for a few pulses. I then added about half the lemon juice, a pinch or two of salt, a pinch of pepper and about ½ cup of tahini. I let the processor run for about 30 seconds and began streaming in olive oil. After about ½ cup, I put in a few capfuls of white vinegar. Then I tasted it- it was nowhere near the flavor or texture of the good stuff. So I turned the processor back on, put in a generous pinch of sugar, more vinegar, more tahini, more salt and more lemon juice. I ran the processor until it broke (sorry Mom!). The flavor was great, but I still had not processed it smooth enough.
Luckily, Mom had another smaller food processor- so I began processing it in small batches, adding a little of the reserved chick pea liquid and more olive oil to each batch until it was smoother (like almost completely emulsified). This took much more oil and much longer in the processor than I ever imagined.
I really don’t think it’s as good as the good stuff, but it is pretty dirn close. My sister requested this for her birthday dinner- so I guess she’ll be the final judge!
I am noshing on leftovers from book club tonight so I don’t have any food to blog about. I did, however, also have quite a bit of white wine and lots of fruit left over as well. I decided to make a sangria.
I come from a great southern tradition of sapping the nutritional value from vegetables by frying the ever living crap out of them, so why not, in that grand tradition, ruin the nutritional value of fruit by soaking it in alcohol and soda water? Why not indeed.
I happend to have a pleathura of strawberries and pineapple left over so I threw it into a glass with the left over pinot grigio and a splash of soda water….YUM.
I haven’t blogged in a while so I feel a bit guilty blogging not on my own recipe, but someone elses, but these are delicious and easy so you should totally try them:
1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended: Snickers “fun size”)
Preheat oven to 350 degrees F.
Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.