Tag Archives: recipe

Simple Guacamole Recipe

Posted on June 29, 2016 by | Comments Off on Simple Guacamole Recipe
Looking for a simple, delicious guacamole base that your kids will eat? You can add spice to your own batch, but this one's plain delicious and even toddlers will eat it (at least mine does).



The most basic ingredients:
2-3 Hass avocados
1 small/medium red onion
1 handful cilantro
1 clove garlic
Lime juice to taste
Salt to taste

...
After that, add what you like! We usually add tomatoes if they're in season. My partner loves adding spice so he usually adds jalapeño pepper and some cayenne.

Also, for best results, don't eat it immediately. Let it sit in the fridge for an hour or so, to let the flavors blend together.

Enjoy!!

(You can see the large version of the illustration here on They Draw & Cook )

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Cornbread Recipe

Posted on March 24, 2016 by | Comments Off on Cornbread Recipe


I've got another fun illustration for you all!  This one is a really nice cornbread recipe I made last Thanksgiving.  I was pleased with the results and will be making it again. Next time, for added texture, I might add canned or fresh cooked corn to it for a bit more added texture and cut a bit of the liquid.

Either way process was interesting for this one.  I started back in November with a little sketch I did by the recipe itself... and finally got the time to finish it!

Enjoy!

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Butternut Squash Soup Recipe

Posted on January 26, 2016 by | Comments Off on Butternut Squash Soup Recipe

Don't know what to cook tonight?  How about Butternut Squash Soup!
This is the latest illustration I completed for They Draw & Cook .  If you're looking for inspiration on what to cook or need an illustrator, there are tons of food illustrators there including me!

If you do want to make the soup, it's really simple...

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A Simple Sock and a Side of Crepes

Posted on January 14, 2014 by | Comments Off on A Simple Sock and a Side of Crepes
Compared to last week, these are some underwhelming makes I present to you, but nevertheless they are worthy things (to me at least).


Firstly, a sock.  Yes, a single sock.  Every year I make my husband a single sock, and I use the chance to try out different techniques.  None of the handmade socks I make him match, but he wears them just the same.  This one's a tad bit late, but it was worth it.  He actually said this was his favorite sock ever.  It's a completely bespoke sock!  He actually said, "any new socks you make for me, make them like this one."  This is a first for him, and for me.  Alrighty!  Will do!  He's never actually expressed any opinion about the socks I've made him previously, but he's always worn them.  It's nice to know he liked this one!


So, how did I make this sock?  It started out easily enough by using a figure 8 toe-up cast-on such as the one in this video here.

Then, after increasing to 64 sts, I knit even in stockinette for several inches.  Next, I increased for the gusset at the instep of the foot (where the arch is), and this is where it got a bit goofy.  I ran out of yarn.  I finished the increases with just enough of the grey-brown yarn, and then picked up where I left off with a dark purple-brown yarn.



And here it gets even goofier.  I tried out about four different kinds of heels.  Somewhere in the six months I used to complete this project - dropping it for the big projects you saw last week - I made a nubbin at the back heel. This nubbin looks like a nipple, and I still don't know how I did it.  Despite the request for future socks to be identical to this one, I think I will omit it from future versions of the sock.  The last note I made about the heel was that I would next try a short-row heel.  I worked every stitch of the heel in wrap/turn short rows and then picked up all the wraps and decreased all the sole sts.  Then I knit in stockinette followed by a 2x2 rib.  Simple as that!

I will share a refined recipe for the sock if only to clean up my notes and have an exact pattern for me to follow for this year's sock.  You interested?

And now for something completely different...

A Side of Crepes Recipe:

1 cup of flour
pinch of salt
pinch of sugar
1/2 cup of water
1/2 cup of milk
2 eggs

You know the rest (mix dry ingredients, add wet ingredients, etc. etc.)
Spread batter thinly on a hot buttered skillet.  Brown. Flip once. Light brown.
I topped these with bananas and nutella, apples and nutella, crushed nuts and apples and bananas and nutella... photos next time I make them.  These were snatched up right quick.

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My first loaf: Whole Wheat Bread

Posted on August 31, 2013 by | Comments Off on My first loaf: Whole Wheat Bread

Well, I don't know how many of you have ever baked your own sandwich bread, but I have way more respect for bakers now.  This loaf of bread took three days to make... mostly because I started too late at night twice in a row.

The most difficult part was making the most efficient time of the process, but the recipe from Cook's Illustrated March-April 2011 Issue is really enjoyable to follow.

Here's the ingredients list, but what really makes it is the process...
Biga
2 Cs bread flour
1 Cs warm water (100-110 degrees)
1/2 tsp instant or rapid-rise yeast

Soaker
3 Cs (16 1/2 ounces) whole-whet flour plus extra kneading
1/2 C wheat germ
2 Cs (16 ounces ) whole milk

Dough
1/4 C honey
4 tsps table salt
6 tblsps unsalted butter, softened
2 tblsps vegetable oil

It's too long to explain here (and you can find the whole process online here), but in short there are independent rising times, dough flattening, folding, rolling, more rising time, pizza stones, and finally water in the oven so the crust browns, but doesn't burn.  The bread is delicious.  For me, it was absolutely worth the trouble, and I'm enjoying every bite!

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Sour Cream Coffee Cake

Posted on August 5, 2013 by | Comments Off on Sour Cream Coffee Cake
coffee cake

This is a nice little recipe my family has loved for a long time. I'm not sure which side of the family it officially came from, but it is a favorite.

coffee cake

I have tweaked a little over the past few years, but it has stayed mostly true to the original all this time.

coffee cake

The absolute best part about it (after its deliciousness and easiness of course) is its versatility. I can add anything I want to it -- diced apples, shredded carrots, shredded zucchini, pumpkin puree, cranberries (and one time: all of those things at once), and I simply add a little extra flour to compensate for however much extra moisture I just added and it always comes out perfectly!

coffee cake

One of the things people comment most on when they have this is how shockingly not dry it is, unlike many coffee cakes out there. Perhaps the ingredients in this recipe that contribute to its moisture also render it not a true coffee cake, but I certainly don't care. And I'm guessing anybody reading my blog is not a huge fan of "everything by the books" because, well, if you are, you're probably in the wrong place. (See also: Amber's writing style.)

coffee cake

So with that disclaimer, here is my absolute favorite, party-pleasing, Sour Cream Coffee Cake

Sour Cream Coffee Cake           350º              30 - 45 minutes

Cake:                                                          Topping:
1/4 lb butter (one stick)                                 1/2 cup brown sugar
2 eggs                                                         1/2 cup sugar
1 cup sugar                                                  1 tsp cinnamon
8 oz sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder

Combine ingredients for topping, set aside.
Combine cake ingredients, batter will be thick.
Pour 1/2 of batter into lightly greased angel food cake pan, spread gently but evenly. Pour 1/2 of topping mixture on top.
Pour remainder of batter and carefully spread, pour remaining topping on top.

Bake in 350º oven 30-45 minutes, or when tester inserted comes out clean (Note: I usually end up baking at least an hour when adding fruits or vegetables, checking every 10-15 minutes or so at the end!)

Enjoy!

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Recipe: Bacon Apple Pancakes

Posted on June 25, 2013 by | Comments Off on Recipe: Bacon Apple Pancakes

This one started out as an experiment, and it's results were delicious...

Ingredients
Whole-Grain Pancake base...
1 C Whole Wheat flour
1/3 C cornmeal
1/4 C All-Purpose flour
3 tbsp brown sugar (half for apples/ half for batter)
4 tbsp sugar (half for apples/ half for batter)
2 tsp baking powder
1 tsp salt
2 eggs
1/4 C vegetable oil
1 1/2 C milk
--
2 fave apples (peeled, cored, sliced thin or chopped)
1 tbsp lemon juice
1/2 tsp vanilla extract (or vanilla sugar)
1 /2 tsp cinnamon
1/8  tsp cloves
(see sugar above)
--
pack of bacon (in strips)

Instructions
Toss chopped apples with lemon juice, brown and regular sugar (leave half for batter), vanilla, cinnamon, cloves.  Set aside.

In a separate container, combine dry ingredients for pancake batter: whole wheat flour, all-purpose flour, cornmeal, sugars (leftovers from apple toss), baking powder, and salt.  Combine the wet ingredients (2 eggs, vegetable oil and milk) and add to the dry ingredients.  Let sit for about 5 minutes so everything is really absorbed, then stir in the apple mixture.

The griddle... make sure it's hot, and place your bacon strips alongside each other and cook until crisp on one side.  Turn over bacon strips (interlace or basket weave if you like).  Then pour a 1/3 cup of batter (with apples) onto the bacon.  When the batter starts bubbling on the outer 2" edges and looks dry, flip with bacon.


Cook for another few minutes until the pancake is easily shifted.  Transfer to plate and repeat (or eat!).  Serve with maple syrup or butter or powdered sugar if desired.

Makes a great brunch or dinner!  Each pancake is really filling.  Makes about 8 pancakes, about 8" in diameter.

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Strawberry Picking!!

Posted on June 14, 2013 by | Comments Off on Strawberry Picking!!

strawberry ice-cream! my favorite summer treat!

olive oil cake w/lemon and icing, perfect w/strawberries!

Does this mean summer is really here?


freaky strawberry
I hope so!  I went strawberry picking today since the fields opened earlier in the week.  I think it's true...perhaps summer really is here.  The strawberries say so, and I'd like to believe them.

I love eating fresh strawberries and making ice-cream with them.


Strawberry Ice-cream Recipe (adapted from the Ben & Jerry's Ice Cream & Dessert Book):
1 pint fresh strawberries (sliced, hulled)
1 tbsp lemon juice
1/3 C sugar

--- sweet cream base #1 (no eggs)
2 C whipping cream (I use soy cream)
3/4 C sugar
2/3 C half & half (I use soy milk)

Mash the strawberries, lemon juice, 1/3 C sugar, refrigerate, cover for 1 hr.
Then mix with sweet cream base until blended/pureed. Pour into ice-cream maker.  Let ice-cream maker do it's thing.  Enjoy!

As an alternative to the egg-less sweet cream base, you can also use this one with eggs:
--- sweet cream base #2 (with eggs)
2 eggs
3/4 C sugar
2 C heavy or whipping cream (I use soy cream)
1 C milk (I use soy milk)
prep this sweet cream base by beating the eggs until fluffy, slowly adding sugar, then the cream and milk.  You can cook this base at 160° F (71° C) stirring constantly if you want to prevent any chance of salmonella.  Let it cool completely in the fridge before adding the other ingredients and putting it into the ice-cream maker.


What do you like to make with fresh strawberries?

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Pizza

Posted on April 16, 2013 by | Comments Off on Pizza

IMG_0756 IMG_0755

Julie’s Sourdough Pizza Crust

1 cup sourdough starter

2 1/4 teaspoons active dry yeast

1 cup warm water

1 teaspoon honey

2 cups bread flour (all-purpose is fine too)

2 teaspoons iodized salt

1/4 cup olive oil

enough semolina to make a dough that’s not too sticky

Combine the starter, yeast, honey and water and let this sit in the bowl of your mixer for a few minutes while you feed your starter. Now add the olive oil, bread flour, salt and about a cup of the semolina. Using your dough hook, mix until well incorporated, adding semolina as necessary until you are happy with the consistency and the dough gathers into a ball. Let it mix 4 minutes longer and transfer to a dough rising bucket. Allow to rise until doubled.

This will make 3 or 4 good sized pizzas. I bake on a baking stone at 475F convection 8-10 minutes. The timing really depends on your toppings etc. Pictured is sausage, radicchio and red onion with mozzarella cheese.

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Bluberry smoothie

Posted on March 28, 2013 by | Comments Off on Bluberry smoothie

Blueberry Smoothie Blueberry Smoothie Blueberry Smoothie

 

3/4 cup milk
1/2 cup vanilla yogurt
1 frozen banana, slightly thawed
1/2 cup frozen blueberries

Whiz until thick and delicious

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