Tag Archives: baking

Cilantro for days…


Outside of work stuff, summer is a really busy season for me so I’m always looking for quick and creative food ideas.  Last year I came across a recipe on Pinterest that I really liked.  It looked really easy and seemed flavorful based on the ingredients, but it took forever to find some reasonably priced crabmeat.  I mean the one good thing about living in Baltimore is that crab and oysters are always at your beck and call, but sometimes they get a little pricey.  Anyhoo, fast forward, I made the dish…it was amazing and easy and quick.  I decided it would now be one of my summer staples.

I hope you’re good at following a storyline here, because I’m always all over the place.  Maybe a month or so ago Whole Foods had their “One Day Deal” on jumbo lump crabmeat.  At $15/lb it was a steal and I got like 5 things.  So I made some crab cakes and added some crab to my vodka sauce and then it was 85 degrees and I didnt feel like cutting my stove on.  Re-enter the cilantro lime crab salad recipe.  I got home late, had to mow the lawn and before I knew it, it was 9pm.  I whipped this up in less than 10 minutes.  Check out the recipe:

  • 1/2 cup (8 oz.) lump crab meat
  • 3 tbsp mayonnaise
  • 2 tbsp fresh cilantro, chopped
  • 1/3 cup red onion, diced finely
  • 1-2 tsp jalapeño, diced finely (optional)
  • 1 tsp lime zest
  • Juice from 1/2 a lime
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cumin
  • 1 avocado, cut in half, pit removed

Here’s where the story changes pace again…I went to the market on Tuesday and they had a sale on cilantro.  2 bunches for $1…another steal!  I swear I bought all the cilantro.  So now I have like 5 more bunches at home and nothing to do with them.  I was sitting at my desk thinking, “I wonder what else I could make with cilantro…” and I came across a recipe for Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa at Food Republic.  Its an oven recipe, but its baked and healthy and has that fresh mango salsa.  Its going to go great with the white sangria I’m making this weekend and you guys got a twofer today.  Have a great weekend!

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What kind of cookie are you?


I’m not really the baker here…I dont have the patience, but I thought this was funny…and kind of accurate!  So…what kind of cookie are you?  If you didnt like that one too much, check out this cookie quiz  from Buzzfeed.

Anyway, I came across an interesting cookie recipe at Honest Cooking Gastronomy and Travel using Greek yogurt instead of traditional cookie ingredients.  They described the cookies as “guilt-free”, but I don’t know…there’s something about a cookie that’s supposed to be guilty and sinful.  Especially chocolate chip!  Check out the recipe here and let me know what you think.

 

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by | May 22, 2014 · 12:26 PM

Thank you for following us and our 2012 in review…


Check out the blog report below to learn a little bit more about us.  2013 is upon us and we promise to write much more!  Here’s to abundant baking, crazy concoctions and heaps of healthy food! Thanks for your continued support.  Happy New Year!!!

Here’s an excerpt:

The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,100 times in 2012. If it were a Dreamliner, it would take about 4 trips to carry that many people.

Click here to see the complete report.

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Baby I’m back!


Hello world!  Have you missed me?  I hope to be back soon…and permanently.  To continue a week of short posts a la Lieberman, I had just a bit of time to make a dish and write briefly about it.  Friday night’s adventures consist of working (from home of course…there’s no oven in my office, although I wish there was…anyway…), unpacking from a very recent move (I have a roommate moving in on Sunday and ALL of my clothes are in her room) and things to even out the boredom between the two previous tasks.

I’ve been craving tacos and peach cobbler all week.  So I decided to give the peach cobbler a go because I knew I already had the ingredients at the house and the last thing I wanted to do was spend my precious Friday afternoon hours fighting some stay-at-home mom over the last jar of El Paso Taco Sauce (not really MY brand of choice, but what came to mind)!  Disclaimer:  I normally have a well planned out recipe when I bake because I’m not as good a baker as I am a cooker.  But I said, to hell with it today!  Not only am I going to skip a recipe, I’m gonna do this all in one dish!  *shout out to LFL*  To add an addendum to the disclaimer, I do the bulk of my cooking by taste, and this dish is done the same way.  The only measurement in this recipe is 1 tablespoon of cornstarch; too much and your fruit gravy gets gooey and too little, it stays runny.

When I got home, I took the pie crust and peaches out of the freezer.  YES THEY WERE STORE BOUGHT!  (Didn’t you just read that in the process of unpacking.)  Moving along…I threw the peaches in a small rectangle dish with enough dark brown sugar to make them sweet and cinnamon, ginger and nutmeg, all to taste.  You can either kick these up or tone them down as you see fit.  I then thought about the frozen blackberries I had leftover and threw some of those in the dish too.

I literally just dumped everything in one dish!

While waiting for the oven to preheat, I put the dish at the back of the stove to aid in the thawing of the peaches and blackberries.

Let it marinate...well melt really.

Once the oven is ready make sure you stir all of the ingredients thoroughly but not too rough.  You want to keep the berries intact.

Yep!

Roll your dough over the mixture…and because this is a cobbler, you really don’t need a bottom.  Seal the dish with the crust and decorate the edges however you see fit.  I went for a rustic look tonight.  Rustic=I’m lazy, but I want to sound like I’m a chef.  Make sure all the edges are sealed and poke holes in the top to allow steam to escape. And you’re done!

"Rustic" but purty...

Check out Mary Julia in the kitchen!

REMIX:  Now, just because I like to turn ish up a bit at times, I added an extra two steps for a sweeter, crustier crust.  My father’s father makes the best cherry pies from scratch and at the end; he always brushes the tops with milk and sprinkles sugar on top.

It the best match for a tart cherry pie!  So take just enough milk brush the crust and use whatever type of granulated sugar you like.  I chose a granulated raw cane sugar.  Yum!

Mhmmmm...

Happy Friday folks!  I hope yours came out as good as mine!

Waiting for this ish to cool is the pits!

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Happy Apple Day!!


Okay–this is a quick post, but with the promise of much more to come later. Casey and I have both been rather busy lately, though I for one can assure you that I’ve been busy in the kitchen, making as many apple-focused foods as humanly possible. Not just for Apple Day, but for Rosh Hashanah as well (double the apple fun!). So at any rate, here we go…

Casey and I went to Mary Baldwin College , a magical liberal arts women’s college with a rich history of traditions. One tradition is Apple Day. Here’s a brief explanation that I wrote back in 2009: Continue reading

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