Read about our cooking group’s December event: Our annual cookie bake at Joyce and Jessica’s home! Click through to our Kiss the Cooks blog!

Read about our cooking group’s October event: Ropa vieja and other Cuban delights, courtesy of Fernando! Click through to our Kiss the Cooks blog!

These were amazing! William shared all his secrets, and reiterated his offer to coach us through it in person. Click through for the recipe…You’re welcome!

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Football WIN!

November 10, 2010

And I don’t even know anything about football!

via Urlesque

Savory Cherry Compote!

June 2, 2010

Holy cow, this looks and sounds delicious. Here in the Pacific Northwest, cherries are beginning to appear at roadside stands. Both my dear F and I love them as-is, but I think my purist streak has just ended with “a quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction.”
I can’t wait to try this!

* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey


1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.

2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.

3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.

Makes a couple cups, enough to accompany meat dish for 4 to 6 people. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken.

via Simply Recipes

Brussels sprouts for dinner

February 27, 2010

I always use brussels sprouts to illustrate how much easier it is to cook for just yourself than to worry about the eating preferences of other people.

When I was single, if I wanted to eat just brussels sprouts for dinner, I could!” I’ve been known to say, nodding curtly and stamping my foot for emphasis. And on many occasions, in my single days, I actually did just that.

Since F is out of town this weekend, and I felt inspired by my dad’s recent heart attack to eat something healthy, I did it again! I love the blackened crispy bits the most – delicious and nutritious!

Amazing post-Zumba miso soup

February 17, 2010

Feast your eyes, folks – quick, easy, delicious, AND nutritious!

By the time I arrived home from the gym, I still hadn’t stopped sweating. I needed to eat something and to hydrate, so I did what any gal dining solo would have done in my place – I whipped up a miracle supper in (no kidding) about 8 minutes flat!

1. Fill the electric tea kettle and turn on to begin heating.
2. Put around a tablespoon of dried wakame seaweed into cold water to re-hydrate.
3. Dice 1/2 a shallot (or could use onion), two cloves of garlic, and a thumb-sized piece of (peeled) ginger.
4. Finely slice 1/2 a carrot.
4. Put a small saucepan on the stove and heat about a tablespoon of oil. Once hot, stir in the veggies and cook for about 1-2 minutes.
5. Water should be hot by now, pour about 2 cups in with the veggies and bring to a simmer.
6. Stir in 1-2 tbsp of miso paste (I used red).
7. Stir in 1-2 tbsp of nut butter (I used sunflower seed).
8. Simmer for another minute or so. Stir rapidly.
9. Crack an egg into the soup while the water is still spinning around, tornado style.
10. Squeeze out the seaweed to drain, and add to your soup.

Enjoy! Delicious and nutritious!
And add some red chile flakes if you like – I forgot them in my haste to eat…

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