vittlesforthevoracious.blogspot.com
{vittles}: January 2013
http://vittlesforthevoracious.blogspot.com/2013_01_01_archive.html
Sunday, January 13. Adapted from eat sleep cuddle. Photo cred} and Peace Meals. 2 1/2 cups old fashioned oats. 3/4 cup wheat germ or wheat bran. 1/2 tsp sea salt. 1/4 cup olive oil. 1/4 cup maple syrup. 1/4 cup [fresh/all natural] almond butter {make your own with a food processor! 1 1/4 c raisins. Subscribe to: Posts (Atom). Victuals; food supplies; provisions for human beings. Consuming large quantities of food; exceedingly eager or avid. Recently in my lookbook:. Tied up with string}. My name is Erin.
vittlesforthevoracious.blogspot.com
{vittles}: bagels
http://vittlesforthevoracious.blogspot.com/2012/01/bagels.html
Sunday, January 1. I love bagels and have been wanting to make my own for a while. In keeping with my resolution to try to bake more bread, I went for it yesterday! Adapted from Artisan Breads Every Day by Peter Reinhart and BGSK. You can find barley malt syrup at a specialty foods store or Whole Foods. 1 tablespoon barley malt syrup, honey, or rice syrup. 1 teaspoon instant yeast. 1 ½ teaspoons salt, or 2 ½ teaspoons coarse kosher salt. For the poaching liquid:. 1 tablespoon baking soda. Form each piece...
vittlesforthevoracious.blogspot.com
{vittles}: grilled skewers
http://vittlesforthevoracious.blogspot.com/2012/06/grilled-skewers.html
Friday, June 8. I love vegetables. My husband loves meat. I had been wanting to do skewers since, well, last summer when I bought some metal skewers. We called these shish-ka-bobs growing up. It was a super easy very flavorful and flexible summer meal. Surprisingly, this was my first meal to ever grill myself. I was really proud of myself. Next up: grilled pizza. Summer Skewers on the grill. Makes eight skewers {or five skewers plus about 4 cups side veggies in a grill basket}. 2 cups sliced mushrooms.
vittlesforthevoracious.blogspot.com
{vittles}: May 2011
http://vittlesforthevoracious.blogspot.com/2011_05_01_archive.html
Friday, May 6. Umb I'm dumb. Where has this been? I'm sure I own the Ina Garten cookbook that it's in. As in, for the last three years this recipe {or rather this simple 8 minute interaction between a hot oven and four household staples}. Has been sitting in my kitchen, in painfully close proximity to the freezer which houses an old, colossal and overly ambitions, never ending bag of frozen shrimp. Le Sigh. Despite the time it took, I'm so glad cute Little Kitchen. Via The Little Kitchen that Could.
vittlesforthevoracious.blogspot.com
{vittles}: August 2011
http://vittlesforthevoracious.blogspot.com/2011_08_01_archive.html
Friday, August 26. Roasted Cauliflower with almonds, lemon and parsley. By halving the recipe but doubling the nuts, I could almost have eaten this as a main dish. It's from Ina Garten's The Barefoot Contessa:How Easy is That? Serves 4-6 {I halved this, except the nuts and lemon juice}. 1 head garlic, cloves separated but not peeled. 1 large head cauliflower, trimmed and cut into large florets. 4 1/2 tbsp olive oil. 2 1/2 tsp kosher salt. 1 tsp ground black pepper. 1 Heat oven to 450 degrees* F. Brin...
vittlesforthevoracious.blogspot.com
{vittles}: June 2012
http://vittlesforthevoracious.blogspot.com/2012_06_01_archive.html
Friday, June 8. I love vegetables. My husband loves meat. I had been wanting to do skewers since, well, last summer when I bought some metal skewers. We called these shish-ka-bobs growing up. It was a super easy very flavorful and flexible summer meal. Surprisingly, this was my first meal to ever grill myself. I was really proud of myself. Next up: grilled pizza. Summer Skewers on the grill. Makes eight skewers {or five skewers plus about 4 cups side veggies in a grill basket}. 2 cups sliced mushrooms.
vittlesforthevoracious.blogspot.com
{vittles}: September 2011
http://vittlesforthevoracious.blogspot.com/2011_09_01_archive.html
Monday, September 19. Asian haricot vert salad. Just threw together a yummy and easy modification of this. Salad Serving this with pork tenderloin, marinated in a Ginger Lime Vinaigrette marinade, seared briefly on high heat on all sides in an ovenproof skillet then baked till 145 degrees. Reducing leftover marinade in the same skillet mixed with some spicy mustard for a sauce. To coat 3 to 4 cups steamed fresh green beans. 2-3 teaspoons champagne vinegar. 2-3 teaspoons olive oil. Sunday, September 11.
vittlesforthevoracious.blogspot.com
{vittles}: {Dal with vegetables} from Bittman's Food Matters Cookbook
http://vittlesforthevoracious.blogspot.com/2012/07/dal-with-vegetables-from-bittmans-food.html
Tuesday, July 31. Dal with vegetables} from Bittman's Food Matters Cookbook. We ventured into Indian territory today thanks to my new Food Matters. Cookbook from Mark Bittman. And my first CSA bounty from Johnson's Backyard. I had lentils I'd been trying to come up with something to do with as well as TONS of cauliflower. My CSA box had two kinds of squash, two kinds of eggplant and some darling onions. So when I saw this recipe, it seemed a perfect fit! I used long eggplant. With lots of Veggies. Tied u...
vittlesforthevoracious.blogspot.com
{vittles}: July 2012
http://vittlesforthevoracious.blogspot.com/2012_07_01_archive.html
Tuesday, July 31. Dal with vegetables} from Bittman's Food Matters Cookbook. We ventured into Indian territory today thanks to my new Food Matters. Cookbook from Mark Bittman. And my first CSA bounty from Johnson's Backyard. I had lentils I'd been trying to come up with something to do with as well as TONS of cauliflower. My CSA box had two kinds of squash, two kinds of eggplant and some darling onions. So when I saw this recipe, it seemed a perfect fit! I used long eggplant. With lots of Veggies. If at ...
vittlesforthevoracious.blogspot.com
{vittles}: June 2011
http://vittlesforthevoracious.blogspot.com/2011_06_01_archive.html
Saturday, June 25. Farmer's market lunch. farmer's market salsa. My own salsa recently. I use it sometimes as salad dressing and sometimes when I make a couple corn tortilla chips. For a midafternoon snack. I've used canned diced tomatoes because I had tons of them, but it's obviously great with higher quality tomatoes, especially those that are about to be a little too ripe to enjoy on your salad. And of course eating them raw with salt and pepper and enjoying them in this salsa I just made. Yessss.
