Where have I been???

So, I know I have no readers except probably my mom. I have been so busy that my husband has been doing most of the cooking for the past few months, and he has been doing a fine job! His great specialty is chili (he's from Texas) and it's different every time, though equally delicious.

Lately, I have been cooking through a cook book I received back in March, Everyday Food: Fresh Flavor Fast. I won't back track and write up all the recipes I've made so far, but I will give a list of recommendations (and one non-recommendation) with page numbers. Also, for the things I cook from this book, I probably won't post pictures as a) I never remember to take them anyway and b) each recipe in the book has a picture and they look way better than mine! I recommend this book to anyone!

Recommendations:

Grilled Greek Chicken Kebabs with Mint-Feta Sauce p. 158

Also on this page is a recipe for Lemon and Pine-nut Rice, which is probably the best rice I have ever eaten in my entire life and so easy. This whole recipe was delicious and tasted like awesome takeout, but fresher!

Chicken, Edamame, and Noodle Stir-fry p. 131

This was another "tastes like takeout"winner and super simple. I couldn't find shelled edamame at my crappy Safeway, so I just boiled some unshelled edamame and served them as a side dish instead of putting it in the noodles.

Peach Buckle p. 321

I'm not big on sweets, but I do like desserts which include fresh fruit like pies and cobblers. I made this buckle with nectarines ( 2 nectarines) and blueberries (1 pint). The whole house smelled wonderful as it was baking and the cake was so moist! Doubles as an excellent breakfast!

Tilapia with Arugula and Tomatoes p. 234 with Roasted Herb Potatoes p. 284

At my crappy Safeway (sense a running theme here...?) they have these sacks of frozen individually vacuum packed tilapia filets. Tilapia is one of those great fishes that really just takes on the flavor of whatever you cook it with, so I'm always looking for new recipes. This one in particular was kind of a take on a chicken picatta-like sauce (wine and capers), served over wilted arugula and sauted grape tomatoes. Fantastic!

Non-Recommendation:

Stuffed Poblanos p. 258

After convincing the Wholefoods produce worker to give me the necessary 4th poblano that had one small blemish, I attempted this recipe. The spicy tomato sauce which the stuffed poblanos roasted in was very good, but the stuffed poblanos were not very good at all. Perhaps I just don't like poblanos, or perhaps the Wholefoods produce worker knew what he was trying to save me from. In any case, I wouldn't recommend this recipe.

Stay tuned for more recipes from this book!

It's a new year...

so instead of embarking on a new workout plan, I decided to make Paula Deen's Red Velvet Cupcakes!! I changed some of the ingredients slightly, and I used store bought frosting, so here's the link to the original recipe: Cupcakes!!!

The original recipe makes 24 cupcakes, since it's just Dave and I, and neither of us want to be obese, I only made 12!! I halfed the ingredients (except for the chocolate):

Ingredients:
1 1/4 cups all-purpose flour
3/4 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1 (heaping) tsp of cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk at room temperature
1 large egg at room temperature
1 tbsp red food coloring
1/2 tsp white vinegar
1/2 tsp vanilla extract

Store bought vanilla frosting

Prepare:
Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers.

Bake:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer (I used my standalone KitchenAid).

Add the sifted dry ingredients to the wet (gradually to avoid lumps) and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Frost and EAT (uh... I mean serve... :P )