tag:blogger.com,1999:blog-10607556308003092452009-11-22T18:12:17.291-05:00<br />By a running foodieChristinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-1060755630800309245.post-74221354141278078272009-11-17T11:48:00.002-05:002009-11-17T12:35:37.261-05:00

What to make for dinner? An oft-asked question, most likely, and one that sometimes remains unanswered. To answer this question for myself, I asked what I could make with frozen spinach. Yes, frozen. The answer? Spinach-poblano pepper sauce, using the frozen spinach and a charred poblano pepper I had that was shriveling up. I also added cashews to the mix since I like the taste of cashews in

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com2tag:blogger.com,1999:blog-1060755630800309245.post-67761460718577799032009-11-15T15:20:00.004-05:002009-11-15T16:21:12.317-05:00

Whilst normally I refrain from any sort of Christmas baking, carol-listening, decoration setting things until immediately after Thanksgiving, that didn't keep me from perusing the Christmas Martha Stewart magazine. I saw a recipe for "lemon wreaths", basically a traditional Italian cookie called ciambelle. Shaped into a circle, dipped in icing, then sprinkled, these don't have to be a Christmas

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com8tag:blogger.com,1999:blog-1060755630800309245.post-48305363801555991842009-11-11T14:10:00.005-05:002009-11-15T16:18:12.212-05:00

A note: I see that many people are being directed here from Twitter, so thank you to whoever twitted this post!Garlic fries are one of the tastiest fries I've ever eaten that I've never had at a restaurant. I'm not sure where I could go around here to find some, but why bother when I can make them just as easily myself! Most complaints with oven roasted fries is that they don't get as crispy as

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-45834409731152928282009-11-10T13:16:00.002-05:002009-11-10T13:31:12.302-05:00

Baby bok choy is so cute, the miniature stalks that seems like a fun idea to make. They are, but there's a bit of cleaning involved. First you slice each bok choy in half and rinse it under water to rid the crevasses of dirt. Then, I chose to stir-fry each one instead of tossing all of them in the wok for a few minutes before letting them steam briefly. It was really good, though, and I would

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com2tag:blogger.com,1999:blog-1060755630800309245.post-13447892973706465692009-11-08T13:08:00.001-05:002009-11-08T13:08:23.484-05:00

candy corn cookies, originally uploaded by Caudagali.Any leftover candy corn? You could save it for next year or, especially if the bag is already opened, make these incredibly cute little cookies! From Everyday Food, the recipe is for a simple sugar cookie dough that can also be turned into a chocolate version, which I felt contrasted better with the candy corn. The recipe uses 1 egg yolk,

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-62166290531105174022009-11-06T13:58:00.002-05:002009-11-06T14:03:58.996-05:00

black bean and pumpkin soup, originally uploaded by Caudagali.Another post from Once Upon A Tart, this time something savory and perfect for the season. Black bean soup gets paired with pumpkin, cumin, cinnamon and ginger for a soup that's not only delicious, but warming, and who wouldn't want a bowl of soup like that right now? If you're used to the Panera black bean soup, this won't be quite so

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com2tag:blogger.com,1999:blog-1060755630800309245.post-79908523714450839772009-11-03T13:17:00.003-05:002009-11-03T14:04:17.560-05:00

Here, finally, is the actual recipe for how I make fried rice. I never really had a recipe so my instructions in a previous post were rather vague, but I wrote it down the other day. Fried rice is the ultimate leftover dish, using leftover rice, and while you mainly use fresh vegetables and raw meat (or tofu, or all veggies), you can use any leftover meat you have, stir-frying it to heat it up.

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-63343822390159164002009-11-02T13:59:00.005-05:002009-11-02T15:06:17.282-05:00

Since I've never made much of a mention of my 1st and 2nd years of blogging, I decided that I would bake a cake for my 200th post! It's kind of cool to think that I've been blogging this long, and that with all the breaks I've come back and stayed with it. The food blogging community is really great and I've learned quite a bit about cooking and baking just from reading all the different posts

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com9tag:blogger.com,1999:blog-1060755630800309245.post-46975445426831433902009-10-31T13:46:00.002-04:002009-10-31T14:27:36.015-04:00

What to make when you need a quick dinner? That's what I was wondering when I remembered about Vietnamese Caramelized Shrimp, a stir-fry with a few tablespoons of a caramel sauce in the mix. Don't be alarmed, this isn't a sweet entree; the caramel adds depth to the flavor and the sweet is offset by chilies, lime juice, and cilantro. All the flavors come together in the most wonderful way. I still

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-28525846533789457112009-10-28T09:44:00.003-04:002009-10-31T19:56:34.345-04:00

Sometimes, I forget I have a blog, a place where I saved what I did and can reference back to in the future. Like when I couldn't remember if I split the dough in half, or in thirds because I like small biscotti. I wanted to try some gingerbread biscotti, though it's more a winter flavor than fall, but it has ginger, and that is fall. I needed some for a package I sent out and some simply to

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com10tag:blogger.com,1999:blog-1060755630800309245.post-34898351513627441802009-10-27T12:51:00.006-04:002009-10-27T14:34:27.023-04:00

Someone once told me that he threw out raw ground beef because it was bad. Said person doesn't cook, so I wondered why exactly he threw it out. "Did it expire?" I don't remember what he said, but I think he didn't look. "Why did you throw it out?" It was grey. To get to the bottom of this question, in case anyone wondered the same thing, I did a quick Google search, as well as conducting a

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com5tag:blogger.com,1999:blog-1060755630800309245.post-45835524286913112122009-10-26T12:42:00.003-04:002009-10-26T16:58:36.196-04:00

The whole reason for this taste test was because I messed up. Sure, I could blame it on watching a baseball game, or browsing the internet (I often bring my laptop into the kitchen), but when it takes you 40 minutes to prep ingredients you're probably bound to make mistakes. Fortunately, I think it was that type of revolutionary breakthrough mistake! Ha. So, I set out to make the chocolate chip

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-20295955708477144282009-10-22T06:01:00.000-04:002009-10-22T06:01:00.510-04:00

This bread comes from the best book ever, The Bread Book. My brother picked it up from the library years ago and it was a household hit. Whenever I get around to making it (which ranges from all the time to never...), it replaces store bought sandwich bread. Called "light whole wheat bread", technically this recipe has around a 3-1 ratio of white bread flour to whole wheat, though I use half of

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com4tag:blogger.com,1999:blog-1060755630800309245.post-55578642738216608482009-10-21T06:01:00.001-04:002009-10-21T12:03:11.898-04:00

Every single fall I say I'm going to make pumpkin scones, and every single fall passes without it. Until now, when I finally decided to just make the scones and be done with it! The recipe comes from the Once Upon A Tart cookbook and is one of my absolute favorite cookbooks. I fell in love with the twists they placed on typical recipes and the delicious pictures, the writing style, and the little

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-40348987962728305082009-10-20T12:27:00.003-04:002009-10-20T13:38:42.614-04:00

Steamed buns might fall under the category of things people will assume you are crazy to make. Really, they are much easier than the potstickers I was planning on making, for which I would also be considered crazy by many. I didn't have it in me to form more than two dozen potstickers, so reading the recipe for steamed buns seemed like a good compromise, and also something I've been wanting to

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com10tag:blogger.com,1999:blog-1060755630800309245.post-87823521877309345022009-10-18T11:58:00.004-04:002009-11-02T00:48:02.543-05:00

The lucky winner for the Progresso panko prize stash (sponsored by MyBlogSpark) is...Chika said... Panko for baked "fried chicken" is almost a necessity. Great crunch and flavor.Congrats, Chika! Please email your mailing address to caudagaliATyahooDOTcom. Thanks for entering, and thanks to the host for sponsoring!

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com1tag:blogger.com,1999:blog-1060755630800309245.post-20709837529971448922009-10-17T06:01:00.000-04:002009-10-17T06:01:00.503-04:00

Here's a mini round-up of a few fallish things I've made so far, starting with mini chocolate cupcakes with a dollop of cuteness. No, those aren't bugs in my hot spiced cider, those are extra cloves which probably didn't add to the flavor much. I just love spiced cider, and it's probably my favorite part of fall!Making spiced cider is really simple, even for one cup:1 cup apple cider3 orange

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com1tag:blogger.com,1999:blog-1060755630800309245.post-71446826420312211352009-10-15T12:15:00.003-04:002009-10-15T12:24:09.871-04:00

Yesterday I made hot dog buns for bratwursts. I used the same dough as I used to make hamburger buns a while ago. (Looking at that post, I can't believe I'm even posting this as the pictures really aren't very great in comparison.)I shaped these almost like you would a baguette and they seemed to hold their shape well enough after rising. The only change to the recipe was to replace a half cup of

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com8tag:blogger.com,1999:blog-1060755630800309245.post-58332520517332977302009-10-14T12:25:00.005-04:002009-10-21T13:39:16.785-04:00

I was recently sent a Progresso stash from MyBlogSpark consisting of a box of the new Progresso Panko bread crumbs, Progresso chicken broth, a measuring cup, a ladle, slotted spoon, and a baking sheet! Since I wanted to use the panko right away, I decided on breaded eggplant rolls. I pan-grilled the eggplant and chicken strips ahead of time, simply seasoned with salt and pepper after being

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-7107514398385261412009-10-12T13:31:00.003-04:002009-10-12T13:55:58.430-04:00

Don't be alarmed; no killing of Barney took place in this post. I love it when things just work out, don't you? Opportunely, a craving for pizza came about last week when I made the aforeblogged cheesy bread. I used half the dough to make a loaf and was planning on doing the same with the other half of dough (to answer your question, Elle!), but decided to split it in half and make two pizzas

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com8tag:blogger.com,1999:blog-1060755630800309245.post-36515200591488504312009-10-09T06:01:00.001-04:002009-10-09T06:01:00.617-04:00

When I have a hankering for cupcakes, it's usually spur-of-the-moment and I want them rather quickly. I'm looking for a moist, tender crumb that can stand alone if I don't feel like icing it with anything, something flavorful and not requiring epic steps to produce. My go-to recipe is the Baisc (Vegan) Chocolate Cupcake recipe from Chow.com. Making just a dozen and mixing up in only two bowls and

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-37324363199013954012009-10-07T11:36:00.002-04:002009-10-07T11:55:23.073-04:00

I've been hearing again about Artisan Baking in 5 Minutes recently, first on Adam's blog (now I want a Key Lime Pi shirt -- I'm such a sucker for subliminal advertising), then I saw a recipe over at Pete Bakes! for roasted tomato and cheddar bread. The recipe makes 4 1-pound loaves, though you don't have to make it all at once since you can leave the dough in the fridge for up to seven days.

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-49453785791684030092009-10-06T10:19:00.004-04:002009-10-06T10:34:36.984-04:00

In an attempt to regain control of baking habits, and also so I won't end up with fifty dozen cookies at a pop, I've decided to loosely have a "cookie of the week". While not set in stone, it gives me a guideline so I can better determine the butter usage. These sparkly treats came from Smitten Kitchen's post about peanut butter cookies. My addition was to finely chop around a half cup of peanuts

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-41958845364649698332009-10-05T10:03:00.003-04:002009-10-05T10:43:27.436-04:00

I think I've finally gone through all the major recipes in The Little Big Book of Pooh, finishing up with this amazing cake. A lightly spiced cake with more than an essence of honey, this seemed like the perfect cake to make for a breakfast or brunch type thing, even a perfect tea cake, or perhaps a sweet dessert. The great part is that I didn't necessarily need a blender, just some arm power to

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-17701183362003293562009-10-03T10:56:00.004-04:002009-10-03T11:05:25.178-04:00

The lucky winner of the Clif giveaway is Valerie from Bake Your Cake and Eat It, Too. Congrats!ohhh! Clif bars helped me get through my college workout schedule since my classes were so close together that I never had time for anything except a clif bar on my way to class. Sweet!My favorite activity used to be running before I got pregnant, now I LOVE the elliptical machine while watching

Christinahttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com0