Jun 30, 2011
A snack for picture editing, June 29, 2011.
Honey roasted almonds.
A pinch of salt
Olive oil in my Misto
Preheat your oven to 400 degrees.
Spray oil into the bottom of a baking dish, giving it a thin coat.
Place a handful (or however many you want) of raw almonds in the dish.
Drizzle honey over the almonds, be sure to get at least a drop on each one.
Stir the almonds, fully coating them in honey. Be sure to separate them again after mixing because you don’t want them to fuse together when they cook.
Sprinkle the almonds with a touch of salt.
Place in oven to cook for 5-7 min or until they become a golden brown.
Remove from oven and plate immediately or the almonds will harden stuck to your baking dish.
Let cool and eat.
**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.
Jun 29, 2011
Jun 24, 2011
Jun 18, 2011
Jun 17, 2011
Dinner with family, June 16, 2011.
Katie and I visited her grandmother’s house for a wonderful dinner, loaded with some of my favorite spices including cumin, coriander and turmeric. The meal was prepared by Katie’s aunt Joan.
Menu items pictured above:
Tomato slices with fresh mozzarella and basil.
Chicken Tagine with Lemon (Tagine is a Moroccan stew cooked in a vessel of the same name)
The chicken dish was adapted from this recipe http://bit.ly/lDAgfQ. Joan’s version nixed the garlic, olives and cilantro and added chopped carrots and celery.
Jun 16, 2011
Dinner, June 16, 2011.
Pho Bo Vien (meatball noodle soup) and fried tofu spring rolls.
I finally made it to the new Vietnamese restaurant in town Pho Tien.
Jun 14, 2011
Shoot. Eat. Repeat. is back, after a month long vacation of eating my way through Greece and Italy. The photos of wonderful hand-made pasta, fresh seafood and grape leaves will find their way to the blog in the next few weeks.
Dinner, June 13, 2011.
Tortellini and snow peas.
Prepared by me.
Ingredients and Prep:
4 oz. (half a bag) Putney’s spinach, mozzarella and walnut tortellini (purchased in the health food freezer section of Rouses)
2 cups fresh snow peas
2 cloves fresh garlic (minced)
2 fresh cayenne peppers (chopped
1 half medium white onion (chopped)
3-4 tbsp fresh oregano (chopped)
1 3/4 cup water
3 tbsp olive oil
a pinch of sea salt
In a medium sized frying pan heat oil and saute the onions over a medium heat. (3-4 min)
Add peppers, garlic and salt. (2-3 min)
Add water, bring it to a boil and then add your tortellini. (cover 3-4 min)
Mix in oregano and another pinch of salt.
Add snow peas on top then recover (2-3 min)
Uncover and stir the mixture. Remove from heat and serve.
**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two, except this particular recipe was made for one.