Tuesday, April 26, 2011

Easter Dessert - "Pear Cake"

Now comes dessert! We had a delicious "pear cake", which is very similar to apple spice cake, but made with pears instead of apples. It tasted great, but it looked even better! The pears fanned out on top and then drizzled with honey made it very pretty - perfect for a special occasion.
Check out the picture of the cake below...And click HERE for the recipe!

Friday, April 22, 2011

Beans And Rice!

This recipe puts a middle eastern twist on classic beans and rice. The red, greens, and yellows created a beautiful dish that has as much color as it does flavor.I served it with a citrus salad, steamed asparagus, and oven warmed flour tortillas.

A few things to consider:
It implies to serve this cold. If that's what you're looking for, go for it! However, I chose to make it warm. First, just keep the rice warm when you stir in the onions and sauce. Also, I cooked the peppers in the remaining sauce for a few minutes then added the beans and cilantro. I put a lid on it and let is cook over medium-low heat for about 5 minutes or so, just to heat it through. I liked the idea of not only serving it hot, but also giving the peppers a little cook time to soften them up. It worked well!

CLICK HERE  for the recipe!

Happy cooking!

Tuesday, April 19, 2011

Tortilla Casserole

Last night I made up a dish. It was a kind of Mexican lasagna, with tortillas instead of noodles and different veggies.
First, I sauteed some onions and green pepper in a little olive oil and added a pinch of cumin and a little sprinkle of cinnamon. Then, I added half a can of black beans and half a can of navy beans (left overs in the fridge) and a handful of chopped fresh cilantro to that mixture.
To assemble, i started with a layer of tortillas - i used corn. Then I alternated layers of the bean-onion mixture, salsa, and cheddar cheese. I baked it at about 350 till it was warm, somewhere in the neighborhood of 20 minutes.

It was pretty tasty, but one thing to consider is flour vs corn tortillas. I used corn because I thought they might hold up better, but flour may actually provide more of a chewy texture. I think it's just personal preference.

It's a quick and easy dish to make, and I served with a salad of fresh romaine, tomato slices, avocado slices, and (leftover) grilled corn. Yum!

Wednesday, April 13, 2011

Egg Night

My dad hates eggs, so we always wait for a night that he's missing dinner to enjoy them. Sometimes I try something fun like a frittata, but there's nothing like a gold old omelette.
I made some oven roasted green beans - just tossed with salt, pepper, and oliv oil and cooked at 450 for about 15 minutes. (You can speed them up with the broiler, but be careful!).
For the omelette, we mix it up based on our mood. There are a couple basic things we always have though.

A cheese! Try the classic - cheddar, or mix it up a bit with some swiss or provolone...or whatever you like!

Veggies. This is where you can play around. I like to throw in some mushrooms, green peppers, spinach, or tomatoes. Some people like to experiment with beans or other veggies too. The important thing is not to overdo it. You don't want a soppy pile in the pan!

To make your omelette perfectly, start by whisking together your eggs really well. Then melt about a tablespoon of butter till it just bubbles. Add the egg and throw on some salt and pepper. Wait till the egg starts to bubble, then add your goodies. Let that cook for about a minute or two. Then comes the tricky part: folding and flipping. I find that the easiest way is to fold both ides up toward the middle, creating a kind of taco effect (rather than the classic fold-in-half method). It makes it easier to flip, and hold all the guts in.

An omelette seems pretty simple, but they're really fun to try new flavors...and to make!