Sunday, July 31, 2011

CSA Soup

With lots of summer veggies from our CSA, I made a nice recovery soup. After a weekend of late nights, I felt a need for vegetables and vitamins. With lots of organic veggies in the fridge, and a personal opinion that soup cures all hangovers, I knew sooo would be awesome... even though its 98 degrees outside.

Feel free to use whatever is on hand. Here's what I had:

1/2 onion, diced
3 cloves garlic, minced
1 T olive oil
3 carrots, diced
1 potato, diced
3 handfuls of green beans, chopped
1 chicken breast, diced
5 cups water and bouillion
1 large tomato, diced
Bay leaf
1/2 cup orzo

Sunday, July 10, 2011


Homemade sushi time!

I was craving sushi, for the second time this week, and wanted to give it a go at home. I used to make sushi for myself before JW and I met, so it was time to try it again.

Ingredients needed for a sushi dinner for two:

Fish (I bought yellowfin tuna and salmon. I got 1/2 lb of each and had too much left over. 1/2 lb of one fish would have been enough to serve two people.)
Sushi rice
Avocado and/or cucumber
Spicy Mayo
Soy Sauce

Of course, I couldn't find my old sushi rice recipe so I had to find a new one. Of course, I settled on an version after checking out several blogs. (I made double of what is listed here, but only listing what would be needed for 2 people, so I remember in the future).

Sushi rice:
1 cup uncooked sushi rice, rinsed
1 1/2 cups water
1/4 cup rice vinegar
1/2 T of oil (I used sesame oil)
1/8 cup sugar
1/2 t salt

Add rice and water and bring to a boil. Reduce to low and cook for 15 minutes. Add remaining ingredients and cook for 5 more minutes.

To cool rice quickly, wet a metal bowl and place in the freezer. Add rice to bowl and flatten around the edges as much as possible. Put back in freezer while finishing cutting ingredients.

Spicy Mayo:
1/2 cup mayo
Siracha, or other hot sauce, I used a habanero sauce, to taste
Pinch of sugar (I omitted)
Salt and pepper to taste

(My mayo was a little too mayo tasting, but I think that is because I used WAY too much on each roll.)

Assembling Rolls:
1. Slice fish and avocado/cucumber thinly.

2. Take a sushi rolling mat and place a piece of nori on the mat, shiny side down. Place a scoop (1/2 cup) of sushi rice on the nori, and press out until it is about 1/4" thick. Leave an 1" without rice closest to you.

3. Add the fish and veggies in a long strip on the nori without rice. Add a thin bead of mayo along the fish.

4. Begin to roll up using the mat for pressure. (For better details and photos, visit:

5. Cut in 6 pieces with a sharp knife.

I made some spicy tuna and salmon rolls with avocado, some tuna avocado rolls, and some spicy tuna rolls. I think we went overboard, as we had a whole roll left over, after eating all the edamame.

Friday, July 8, 2011

Olive oil delights

Broiled chicken, carrots, zucchini- and fast! 30 minute dinner:

To make the chicken:

1/4c butter (I think I'll cut back on the butter next time)
1/4c olive oil
3 T garlic
3 T soy sauce
1/4 t black pepper
1 t paprika

Mix together in bowl, and microwave for about 2 minutes. Preheat broiler.

Drizzle over chicken thighs on baking tray (I use one with higher sides since there will be juice/liquid). Broil for 10 minutes. Flip and drizzle remaining sauce. Finish broiling for 10 minutes.

To make carrots:
Cut carrots and add to pan with a drizzle of olive oil. Cook with a lid on to steam the veggies. Sprinkle with 1 t of brown sugar, 1 t balsamic vinegar, and 1/4 t salt.

To make zucchini:
Slice thinly. Add to saute pan with drizzle of Italian dressing. Flip over and add a thin slice of provolone cheese.

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Monday, July 4, 2011

Peach Tart

As the one year anniversary of The Waxed Bean approaches, I have been thinking back to the inspiration book and Amanda Hesser's recipes. There was a peach tart I made last summer, in memory of my "father-in-law equivalent" who loved peaches.

As we were going to a July 4th party at his home, I thought it was fitting to take a peach tart over again.

As I was running around and skipping many other parties, I didn't go to the grocery store in time. But it actually worked out better. The produce stand by our house had over-ripe peaches on sale! Sweet. I bought 6. Here is my first ever, photomontage of my peach tart:

Instead of peeling, scrub the fuzz off under water.
In a 9" pie dish, I mixed together 1.5c flour, 1/2t salt, and 1t sugar. 

Added 1/2 c olive oil, 2T milk, and 1/2 t vanilla extract.

Thin out dough and shape it in the dish, until 3/4" high... I was reluctant, but last time it burned!
 3/4c sugar, 2T flour, 1/4t salt and 2T cold butter mixed til it was like sand.

Sprinkle "sand" generously on top and bake at 425 for 35-45min.


Sunday, July 3, 2011

Double Duty Cookies

We were going to multiple parties for multiple days to celebrate the 4th of July. For the first of 4 parties, I was in charge of dessert!

I decided to feed the crowds and make chocolate cookies!

Using Pillsbury as my starting point, I wanted to make two different kinds of cookies without twice as much work.

I settled on chocolate chip (left) and chocolate chocolate chip cookies (right)- but made at the same time... try and follow me on this one- its worth it!

1 1/2 cup brown sugar
1 cup white sugar
1 c butter (half melted)
1 1/2 t vanilla
2 eggs
2 1/4 cup flour
1 1/2 t baking soda
1 t salt
2 cups chocolate chips
1/4 c unsweetened cocoa powder

Preheat to 375.

Mix the butter and sugars until fluffy. Or, as fluffy as possibly with melted butter.

Add in vanilla and eggs. Stir in flour, salt, and baking soda. Stir in chocolate chips.

Using 2 teaspoons, scope out dough in spoonfuls and place on ungreased cookie sheets 2" apart. Bake for 8-10 minutes, cool on sheet, then place on waxed paper.

After scooping out 3 dozen cookies, add the cocoa powder and mix the remaining dough. Repeat scooping and baking until finished.

They were thin and chewy. And the next day, made nice ice cream sandwiches!