Published by mel on April 8, 2008 in entree and recipe.
Beer, bratwurst and apples seem more like fall than spring, but since we don’t really have seasons here in Miami, I think it’s fair game any time of the year. This easy recipe only has 5 ingredients and minimal active time. Simply brown the onions and sausages quickly, add the apples and beer and pop everything in the oven for 40 minutes.
My beer of choice was a Rogue Mocha Porter, which lent a warming, coffee-scented flavor to the dish. Perfect comfort food. I served the brats with a side of roasted brussel sprouts, but they’d be really good with roasted or mashed potatoes.
Continue reading ‘beer braised bratwurst with apples and onions’
Published by mel on April 4, 2008 in entree and recipe.
I’m so happy to see some fresh asparagus at the grocery store again! So delicious, nutritious and easy to make, it’ll be making its way into my meals so frequently that I’ll probably be sick of it in a month.
I’m also excited that Top Chef is back. Drunk chefs and drama make for excellent television. Anyway, the contestant from New Zealand made a quinoa croquette a couple of weeks ago, and I’ve been itching to copy him ever since. Since I’m averse to frying in the house (too messy!), I decided on a baked quinoa “cake” instead. I really liked the result. It was almost polenta-like, but nutty instead of, um, corn-y. I added some grated Manchego cheese on top and it came out of the oven nice and crisp.
In the meantime, I roasted some asparagus and turkey bacon and made a maple, shoyu and Sriracha sauce for that sweet, salty, spicy combination that paired really well with the smoky bacon.
I loved the quinoa cake, and can’t wait to try different flavors. This one was mostly cheese and chili powder, but I want to try out different flavors like lemon zest, fresh basil and mozzerella, sun-dried tomatoes and Parmesan, etc. And I’m saving the leftovers for a poached eggs weekend breakfast. Can’t wait!
Continue reading ‘quinoa cake with asparagus & bacon bits’
Published by mel on April 3, 2008 in breakfast, recipe and sides & bites.
I posted a grown-up grilled cheese last month that made for a wonderful dinner. There’s really nothing as versatile and virtually indestructible as the grilled cheese sandwich. Infinite fillings! Dipping sauces! Soups! Experimenting is the best part.
I especially like a grilled cheese breakfast. Sunday morning, I made a version with cheddar, basil and apricot jam. Sweet and herbal, they were a perfect match for both Tom’s sweet tooth and my salty one.
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Published by mel on April 2, 2008 in entree and recipe.
I’m always looking for lunches that are healthy, filling and really easy to make. Work has been so hectic, I haven’t been able to get to the grocery store in over a week. A new record for me, I believe. So, when I realized I had nothing to pack for lunch this morning, it was time to get creative with leftovers and pantry supplies.
I had a couple of leftover Chicken Garlic sausages, cans of fire-roasted green chile tomatoes, frozen brown rice and a bag of red lentils. A couple of cubes of vegetable buillion, some sherry vinegar and fresh tarragon leaves all went into the pot for a surprisingly flavorful soup. The sherry vinegar and green chiles gave it a really nice kick, and the sausage, lentils and brown rice add a good variety of textures.
Even if you think you don’t have anything to eat, you can usually forage for a good meal in your pantry. It’s a great way to challenge yourself and to use up some of those forgotten items from the back of the shelf.
Continue reading ’simple sausage & red lentil soup’
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