Brittany's PantryCarrot & Ginger Rice W/Lime
Brittany wrote this on 19 June 2013
brown rice, carrots, ginger, gluten-free, lime
A year or two ago, a good friend of mine told me that even though she cooked all kinds of recipes from this blog, she spent the most time finding side dishes and new ways to cook vegetables than anything else. This was kind of interesting to me and I thought about that comment a lot. I think that at this time of year it is more true than any other time. Its hot outside, you want to avoid turning the oven on at all costs, and maybe do something other than another potato or pasta salad to go with those burgers coming off the grill. We see the same dishes brought to every barbecue, potluck, and backyard grill-out. Pasta salad, potato salad, jell-o salad, waldorf salad, and bags of chips. I get it and I agree. I discuss my need for variety here quite regularly and since professional help is not in my future, do not expect it to let up anytime soon! I mean, I looooove me some pasta salad. Like this Sweet Veggie Pasta Salad or Margarita Pasta Salad. And this Cobb Potato Salad is so fantastic it is ba-na-nahs! But when you are looking for a different sort of starch that is versatile and just a little bit different, I have your solution.
And it is better than therapy.
This is really what every good side dish should be; made with few ingredients. You can actually taste each and every part. It is fast and it isn’t fussy and piling it on the plate next to some type of grilled meat is definitely the way to go. I recently served it with grilled pork loin, but it is outstanding with pork chops, chicken, or thinly sliced grilled flank steak. There is a bit of heat from the ginger, a sweetness from the carrot, and a tang of the lime. It is all brought together and mellowed out by the chewy, nuttiness of the rice. Super healthy and super versatile. And since it is great hot, room temperature, or cold, it is a nice chameleon for your summer menu.
Two Years Ago: How To: Roast Asparagus
Carrot & Ginger Rice W/Lime
Do yourself a favor and top the leftovers with a fried egg. Stellar.
4 c cooked brown rice-you could use white rice or quinoa if you like
1 large carrot, peeled and grated coarsely
zest and juice of 1 lime
1 inch section of fresh ginger, peeled and finely grated, as on a microplane
salt and pepper to taste
In a medium bowl, combine the carrot, lime zest and juice, and ginger. Mix it thoroughly, breaking up any clumps of ginger and zest so that everything is evenly distributed and there are no large bites of any one thing. Add the hot rice and stir until very mixed. Taste and season with salt and pepper.
Oatmeal & Brown Sugar Scones
Brittany wrote this on 15 June 2013 buttermilk, oatmeal
It is no secret that I like anything made with oatmeal. I try and work it into just about everything I make. I use it as a binder in my meatloaf, bake it into my breakfast, cookies, muffins, and I have been experimenting with putting it in my drinks and smoothies. Naturally, it would migrate to my scones.
I have been making oatmeal scones for awhile now, but none of them were really all that fantastic. I found this recipe from Gourmet a few months ago, stashed away in a folder after I had torn it from a magazine a gazillion years ago. Who am I to argue with culinary geniuses? Of course they were amazing. Hearty, yet light. Nice and flavorful with none of the bland heaviness of some. These scones are just really…oatmealy. One bite of these actually make you feel warm and comforted. I’ve made them an embarrassing number of times lately, to…you know, make sure the recipe is perfect for all of you. Originally, the recipe called for cutting them into little tiny triangles and even though I sometimes have great difficulty taking orders, I did it the way they recommended. I liked them so much, I have been making all my scones that way lately. Cute little mini scones that are perfect for snacking. I mean, brunch. Perfect for brunch.
One Year Ago: Strawberry Lemonade
Two Years Ago: Chocolate Chip Blonde Brownies & Pan Fried Tilapia
Oatmeal & Brown Sugar Scones
Recipe adapted from Gourmet
1 2/3 c flour
1/4 c brown sugar
3/4 tsp cinnamon
1 T baking powder
3/4 tsp baking soda
pinch of salt
1 1/3 c rolled oats-not quick cooking
1 1/2 sticks cold butter, cut into cubes
2/3 c buttermilk
Pulse the dry ingredients exactly 15 times. 🙂 This gives you the perfect grind on the oates. Add the butter and pulse until it resembles a coarse meal. Pour the whole she-bang into a large bowl and add the buttermilk. Stir the dough with a fork until it just starts to come together. Dump it out onto a clean, floured counter and bring the mass together with your hands, kneading gently a few times to finish mixing-but don’t go crazy! Pat the dough into a rough square, about an inch thick. Cut the dough into 9 squares, and then cut the squares in half to make 18 small triangles. Carefully transfer the scones to a parchment lined sheet pan and if desired, brush with additional buttermilk and sprinkle with extra brown sugar and oats. Bake the scones at 425 degrees for 14-16 minutes, or until golden brown.
Cherry Galette
Brittany wrote this on 11 June 2013 cherries
The seasons first cherries are out and I am taking full advantage of them!! I love to make this snack cake, or even these hand pies, but a galette is what is on the menu this week!
If you have never made a galette before (pronounced gah-let) then you are in for a big surprise. They are quite possibly one of the easiest and most speedy desserts you will ever make. They look so fancy but really are just a pastry topped with fruit. The beauty of a galette is that they are designed to be a kind of free-form tart so the more imperfect they are, the more….charming, they appear! You can’t screw them up and any recipe that is virtually foolproof is absolutely in my rotation!
So yes, I love galettes because they are quick, easy, and they make you look like a rockstar in the kitchen. But I also love that they are the perfect size. They aren’t so huge that they take days to eat, like a pie or big batch of bars would so you can make it as a special treat for your family, eat it and be done. No lingering dessert around the house. And you can easily cut the pieces smaller and add a scoop of ice cream when you have company over. If you cut the pieces bigger AND add ice cream? Well, then you are more on my level and I am totally giving you a virtual high five right now.
In the future I will share a ridiculously easy recipe for a homemade crust, but for today, I just want to make sure you get the method down so you can start making them! This will take a bit. *deep breath* Are you ready? OK. Here goes: Unroll a pie crust, top it with fruit, fold in the edges, and bake it. Huh. I guess that didn’t take long at all! 🙂 So simple! And the lovely thing is that you can use a huge variety of fruits depending on what is in season.
Enough talk! On to the eats!
One Year Ago: Flank Steak W/Tangy Sauce & Far Eastern Salad
Two Years Ago: Mocha Chocolate Chip Scones, How To: Freeze Berries, Cheeze-It Chicken, Strawberry Sauce
Cherry Galette
I don’t like to add a lot of sugar to my galettes; preferring to let the taste of the fruit be the star. Eat a cherry or two. It they are a little on the sour side, you can adjust the sugar as needed. This exact recipe with 3 c of mixed berries is absolutely stellar.
1 refrigerated pie-crust, homemade is fine
3 c fresh sweet cherries, pitted
1 heaping T sugar
1 T cornstarch
pinch of salt
1 tsp vanilla
1 egg, beaten with a splash of water
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and unroll the pie crust and press flat. In a bowl, toss the cherries, sugar, cornstarch, salt, and vanilla together until there are no dry spots left. Pour the fruit into a pile in the middle of the pie crust, spreading it gently out in a circle, leaving a 1 1/2 inch border. Carefully fold one small edge of pastry over the fruit. Fold over the next portion, and continue along the edge, until the whole galette is bordered. Brush the egg wash over the pastry, and sprinkle with extra sugar if desired. Slide the whole sheet pan in the oven and bake for 40-45 minutes, checking after 30, until the center of the cherries is bubbling gently and the pastry is nicely browned. Let cool for 15 minutes before cutting into wedges. Serve with ice cream or whipped cream.
Love a Good Recipe?
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