Tuesday, August 28, 2007
Posted by Meghan at 7:49 AM
Tuesday, August 21, 2007
Sometimes a girl just needs comfort food and last week in the middle of August, I made this meatloaf, in spite of the heat.
1lb ground beef (turkey is good too)
1 c fresh basil, rough chop
4 cloves garlic minced
1/2 c Italian breadcrumbs
1/4 c Parmesan cheese
salt and pepper to taste
Mix all ingredients together in a bowl. Form a loaf (hence, meatloaf) and place on a cookie sheet. Cover the top of the meatloaf with marinara sauce Bake on 375*F for about 1 hour or until done.
(If you are a true Baltimore hon, this is great the next day...slices of meatloaf on white bread makes a great lunch!)
Posted by Meghan at 6:18 AM
Monday, August 20, 2007
When I was growing up, on Sundays, my parents might stop at our favorite local bakery for all sorts of treats. One of my favorites is their peach cake. I had some beautiful peaches at home and while this cake is not the same as the version I love, it's got all the same tastes and delights as the original. I still recommend going to the bakery if you are in the neighborhood, because some of their items are a must have!
Combine the first 4 ingredients together in a bowl. In a well greased deep 8 in cake dish or pie plate, line slices of peaces along the bottom of the plate. Pour the clarified butter over the layer of peaches.
Posted by Meghan at 5:58 AM
Tuesday, August 14, 2007
This picture doesn't do this dish justice! I tried this because a dear friend bought me a lovely bottle of lemon balsamic vinegar for my birthday, and I thought the flavors would compliment the ingredients in this dish. I served this with some couscous and it came together in under 30 minutes.1 lb chicken breasts
1 each: red bell pepper, yellow bell pepper, large onion : sliced thin
3 tbsp thyme leaves
2 tbsp chopped basil
4 tbsp balsamic vinegar
4 tbsp olive oil
kosher salt and fresh ground black pepper
Sprinkle each side of chicken breasts generously, with salt and pepper. Heat 2 tbsp oil in large saute pan over med-high heat. Cook chicken breasts until golden brown, flipping once, for about 8 minutes. Remove from pan and set aside. Add remaining oil and saute the peppers and onions
for about 3 minutes. Deglaze the pan with the vinegar, scraping up the bits on the bottom of the pan. Add the herbs and continue to cook about 4 more minutes. Return chicken to pan, and spoon the mixture over the chicken and cover pan. Simmer on med-low heat for about 4-5 minutes, or until chicken is cooked through.
Posted by Meghan at 6:11 AM
Saturday, August 11, 2007
Posted by Meghan at 7:47 AM
Sunday, August 5, 2007
Posted by Meghan at 5:49 PM
I planted my first garden this year, quickly after settling into our first house. I grew up with parents who took lawn care and gardens to a whole new dimension. Gorgeous gardens, dedicated edgers..you know the type. The whole effort paid off because even though I dreaded lifting a finger when I lived at home with my parents, I have become hooked on a new hobby!
I planted squash late in the planting season (Mid June) and so I am just getting a huge amount of yellow flowers and the beginnings of squash.
You can see a few tomato's are coming through (My plants came back with a vengeance after I thought they had lost the good fight in late June) and I've got a ton more on the way.
The herbs however, have been most rewarding. (I couldn't keep a plant of basil alive the balcony of our apartment last year, but somehow I've got this to look forward to every day of Summer!) Pictured: Mint (2 variations), Basil, Tarragon, Thyme, Oregano and Rosemary.
Posted by Meghan at 8:36 AM
Saturday, August 4, 2007
All of the five flavors - sour, bitter, sweet, pungent, and salty - are found in five spice powder. A standard recipe calls for fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns. I used a prepared five spice powder from a specialty store. (**Cooks note: My other fave is to sprinkle the powder on deep fried chicken wings, a true indulgence.)
1/3 c lite soy sauce
1/3 c Hoisin sauce
2 tbsp honey
3 cloves garlic, minced
1 1/2 tbsp Chinese five spice
Add all ingredients together and simmer, allowing the liquid to reduce and get thick, about 8-10 minutes.
I slathered this on chicken breasts as they sat over a hot grill. Served with some carrots sauteed in butter, honey and garlic.
Posted by Meghan at 4:33 PM