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spiced curiosity | classics Archives - Page 10 of 11 - spiced curiosity
fresh salad

Wednesday, April 4, 2012

aunt lara’s northern white bean salad — it’s still cold, so let’s warm up

  • 1 cup white beans
  • 1 1/2 cups wild rice
  • 1/2 cup olive oil
  • 1/2 cup lemon juice — about 1 1/2 lemon’s worth
  • 1 teaspoon minced garlic or more
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch organic rainbow chard
  • 1 red bell pepper — diced
  • 1/2 fennel bulb — thinly sliced
  • 3-4 stalks of green onion — chopped
  • 1/2 cup chopped parsley

Dagnabbit, New York. You tease me with highs of 70 and warm breezes, then give me the cold shoulder with your regular 31° freezes. At least I can celebrate the slow arrival of spring with bright greens! (I have this insanely rational thought that if I eat and dress like it’s spring, eventually the weather will take note and follow suit. Emphasis on rational.)

rainbow chard! bright as beets.

fresh fennel

fresh fennel


4-1-12 pb+j cover

Monday, April 2, 2012

pb+j — revolutionary tastebud-dropper

  • 2 fresh slices of bread
  • 2 Tbsp crunchy peanut butter
  • 1 1/2 Tbsp of fruit jam — anything but grape

Okay, I’m embarrassed it’s taken me this long to post such an American classic. Who can resist the delightful sweetness of fresh jam (jelly is a misnomer) paired with salty peanut butter? And in a sandwich no less? (Put anything in a sandwich, and it just gets delicious.)

homemade plum jam (I kid you not — my sis and I have the poison ivy to prove it)

crunchy peanut butter

I unleash the secret recipe known to a privileged few, namely my younger cousin who refused to eat anything else until age 8. She also taught me the trick of sprinkling on a little cinnamon, but hey, don’t get crazy.


ain't no challah-back girl

Monday, March 12, 2012

whole wheat challah bread — simple breadmaking

  • 4 teaspoons dry active yeast
  • 1 cup lukewarm water
  • 1/3 cup honey
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 4 cups whole wheat pastry flour
  • 1 1/2 teaspoons salt

Baking bread makes me feel like an accomplished adult; there’s something so satisfying in watching bread rise from simple ingredients an hour ago, filling up the house with that crazy, warming scent, and slicing into your own fresh loaf. From first measure to finishing bite, it’s very satisfying. That said, it takes a ridiculously long time to make. I respect the Jewish convenience store around the corner even more now – their perfect-looking, shiny loaves of challah are pretty impressive.

risen [1]


roasted vegetables

Thursday, February 2, 2012

orange fennel roasted vegetables – new years save

  • 1 entire fennel
  • 1 large orange — definitely want organic here – we’ll be grating
  • 6 large cloves of garlic
  • 1 acorn squash
  • 1 red onion
  • 1 sweet potatoes
  • 2 large tomatoes
  • 2 red potatoes
  • 1 1/2 teaspoon of dried thyme
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons of olive oil
  • 1 1/2 teaspoon salt
  • cracked pepper + extra salt to taste

February 1st. Where did all the new year’s resolutions run off to?! Honestly, I tried, but running an hour every morning and existing purely off of vegetable juice probably wasn’t that realistic. I mean, I think about running every a.m. to the juice bar. And then I hit the glorious Snooze three more times.

fresh fennel

cuttin' and choppin'

So…consider this my appeasement to the health gods. Read: an effort to clean out the vegetable shelf.


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