Fresh food. Summer is the best.
Finished product. Summer squash from our garden as "pasta", basil from Patti, pecans from St Laurents, tomatoes from Matt's grandparents, mozzarella from the store (as are all the rest of the pesto ingredients).
Showing posts with label in the kitchen together. Show all posts
Showing posts with label in the kitchen together. Show all posts
a monday evening in our lives
sam and lulu, watching bugs on the front porch.
he's adorable and he cooks!
calendar.
a neigborhood cat pays a visit.
matt plates well.
April 2012
Stuffed Pablanos
Food. Let's talk about food.
I really love to cook but until yesterday I'd taken about 10 days off. The summer is winding down and dare I say it, I'm tiring, only tiring I promise, of tomatoes and we still have a ton. We also have had a ton of pablano peppers and I hate to admit it, more have gotten thrown away then cooked.
It was time, to get back in the kitchen and pull together a yummy meal with some of those peppers.
I really love to cook but until yesterday I'd taken about 10 days off. The summer is winding down and dare I say it, I'm tiring, only tiring I promise, of tomatoes and we still have a ton. We also have had a ton of pablano peppers and I hate to admit it, more have gotten thrown away then cooked.
It was time, to get back in the kitchen and pull together a yummy meal with some of those peppers.
zucchini, bell pepper, sun dried tomatoes {later added fresh cherry & grape tomatoes}
Oh, but here's the thing I didn't tell you. I worked out after work yesterday, so Matt actually made dinner.
Thank you, thank you baby.
Pablano
Peppers baked at 425-350 (425 seemed to hot and blistered the peppers)
stuffed with quinoa, zucchini, bell pepper, sun dried tomatoes and fresh
grape/cherry tomatoes.
Baked for only 20 minutes or so.
homemade pesto aioli from BLTs Tuesday night, delicious on the side.
A glass of Redwood Creek, of course.
It
wasn't the best meal ever and it takes a bit of time to make with the
chopping and the quinoa and the baking, but it was complete and good and
used our yummy pablanos.
Recipe here.
from Fall 2011
holy-zucchini!
Here's something fun, FOOD!!!
holy zucchini
When I received this giant zucchini from a friend I decided I couldn't just do something simple. So, I found four different recipes to try, and it worked pretty great.
huh, It looks like a squash. Oh, that's right it is.
so. much. cutting. (and this is just for the first dish.)
On the left beetroot, zucchini & apple salad
On the right fresh garlic and oregano zuchhini via gojee.
no eggs to bread with? use apple sauce!
(the applesauce was a nice bridge between the apple salad and this dish)
I think we'd make them all again, but maybe one at a time.
A sweet Saturday in the kitchen together.
This is happening!
Yes, chocolate chip cookies with OREO's in the middle.
And we didn't stop there, there are Reese's bites in there too.
So freakin' good man!
Matt said they were so good he was surprised the police weren't knocking down the door. He's cheesy.
It was so fun to bake them and so messy. I'm not sure how many we made but there five giant cookies left. And I probably ate at least three pre baking. eColi is no match for me and my love of cookie dough.
We used the recipe right on the Nestle Chocolate Chip bag but here are a couple of others:
in the kitchen together
thankful for: adventure.
last week i spent not one night in the kitchen or two, but FOUR nights in the kitchen cooking. some new things, some traditional easy peasy nachos. (not there were peas in them, that'd be gross. i dislike peas.)
here's a little peak into my kitchen.
mint from my garden!
and a homegrown pepper
i did not grow that squash, but i'm growing ridiculously fond of this person. <3
for this recipe, butternut squash pizza. mmm.
mmm. pumpkin margaritas. delish. now you.
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