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meleyna

Clay Pot Rice With Spicy Sausage and Mushrooms

This was sooooooo good.

I just happened to have everything on hand so thought is give it a whirl. (Well, except the wood ear mushrooms, unfortunately.) Certainly wasn't originally what I had planned for the Italian sausage. Funny, I kept getting a five spice/anise flavor while I was eating and could not figure out why. Finally hit me--the fennel in the sausage.

Used white basmati, as it was the only white rice I had on hand. (We typically eat short grain brown rice.) Browed nicely in the regular pan I used, but it definitely stuck to the bottom of the pan. Toyed with the idea of using regular 10-inch cast iron pan, but was worried about the lid not fitting as tightly as needed. May do this next time, or even just a nonstick pan.

I would start with half the sauce as suggested before dumping the whole thing over. I added half, then more to my own serving and it was a touch too salty. I personally thought t was better with just half the sauce.

Either way, low effort for a ton of flavor. Was able to prep earlier in the day, and then throw it on the stove and walk away while I helped kiddo with his homework.

Going to Hawaii? 10 Must-Eat Local Specialties

The first thing my dad wants we he heads home is crispy gau gee and ginger chicken.

Enter to Win a Le Creuset Dutch Oven, Breville Espresso Machine, and More!

So it's just the one mega-giveaway this year? Not the big one plus the everyday ones?

How to Make Brown Rice Congee With Beef, Shiitake, and Garlic Chips

This looks lovely, even without the beef. Bookmarked for the weekend!

You Asked, We Answered: Thanksgiving Edition, Part 2

So if your stuffing does not contain eggs, can you add them after the fact just for waffles? I'm not in charge of stuffing so can't do anything about the original recipe, but the idea of stuffing waffles is just too good.

19 Appetizers and Snacks to Kick off Your Thanksgiving Dinner

Lipton soup mix onion dip and ruffles and veggies and buttermilk dip. Tradition!

Equipment: The OXO Good Grips Salad Dressing Shaker Makes Me Eat More Salad

Love love love love this thing. I received one off of my wedding registry a month ago, and it's amazing. Oxo is so good at making the little tasks in life that much easier.

I have the small one, and I haven't yet wished I had the larger one.

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer

I just received this as a shower gift last month and I loooooove it. Such an improvement over the one I inherited from my parents house? An old roommate? Who knows.

It's a classic round one, and churns out great waffles for $30. Though I admit, I haven't tried any of these hacks, so not sure how well it would perform with them.

http://www.amazon.com/Cuisinart-WMR-CA-Round-Classic-Waffle/dp/B00006JKZN/ref=sr_1_1?ie=UTF8&qid=1414093149&sr=8-1&keywords=cuisinart+waffle

Win a Copy of 'Baked Occasions'

For layer cakes, I almost always use the chocolate cake out of Sky High.

Win a Copy of 'Ovenly'

Win a Copy of 'Plenty More'

Anything on the menu at FnB in Scottsdale.

Win a Copy of 'Eat: The Little Book of Fast Food'

Canned beans and greens.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Blehhhhh. This was goulash in our house. (I grew up in Phoenix, but my mother's family is Midwestern.) So popular with everyone in our house, except me. My mother's version included brown gravy mix and a healthy spoonful of sugar, no cheese. To be fair, my mother is a very good cook, and everyone else loved this dish, but to this day it makes me shudder.

Win a Copy of 'Jamie Oliver's Comfort Food'

Beef stroganoff. The kind with the canned beef my mother used to make. :)

Pawpaws: America's Best Secret Fruit

This was fascinating. Thanks to Baloo, I always assumed these were a tropical thing. I won't have any luck foraging for them out in Arizona, but this piece was really great.

Win a Copy of 'Tacolicious'

So You Want to Pitch a Food Article? What to Do (and Avoid)

"Dog food and nutrition? Not so much."

I had to laugh at this one. I just submitted final edits to my editor for my... homemade dog treat and nutrition article.

I don't even have a dog.

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

What is this witchcraft you keep posting from this book?! Going on my "purchase ASAP" list.

Manner Matters: Can I Bring My Own Tonic Water?

Win a Copy of 'Salad Samurai'

Beets and oranges!

Win a Copy of 'A Change of Appetite'

Lentils and chickpeas, any way, any how.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

I always use skirt steak instead of flank, for all of the above mentioned reasons, plus the fact that it's $3-4 cheaper per pound.

Giveaway: Win a Super-Fast Thermapen Thermometer

Marshmallows for summer s'mores. Purple, please!

Giveaway: Win a Super-Fast Thermapen Thermometer

Marshmallows for summer s'mores. Purple, please!

Win a Copy of 'Vibrant Food'

Artichokes and persimmons.

Kelly's Roast Beef

So we'll be in W Mass this fall visiting the other half's hometown. We'll be driving in to Boston for a wedding, but turning around pretty quick to get back to the kids.

I asked some friends for recommendations for something relatively quick but good, and got two suggestions for Kelly's. This sounds pretty perfect for us--I can get a lobster roll (non-existent in Phoenix) and he can get his "usual" roast beef.

The only downfall is that I was warned that the Framingham location has gone decidedly downhill. This is also the location that will be convenient for us. Anyone with firsthand experience? Are we better off going somewhere else?

W Mass--->Boston and back

I've spent the last 25 years of my life (aka my entire life) in the Phoenix area. Fiance is from W Mass (Agawam/Springfield), and we'll be heading back east for the Big E and a friend's wedding in Boston.

When we plan vacations, I typically make up a food itinerary for the entire trip. While he appreciates a good meal, he's hardly as obsessed as I am, and just goes along with whatever I say. However, since he's so familiar with his area I'm kind of leaving that portion of the trip up to him. (To give you an idea, he's most pumped for White Hut and ice cream at Friendly's.)

I think my biggest question is what to eat while driving to/from/in Boston. I am hoping I can convince him to a nicer sit down brunch/lunch the day after the wedding before we drive back to Springfield. I'd LOVE to do Neptune Oyster House, but the guy doesn't eat fish. A friend also recommended Toro, which I know he'd go for, but I was kind of hoping to make it somewhere more "New England." We're staying in what the hotel calls "downtown Boston," but we will have a car.

We're also driving up to Amherst and Northampton at some point, and any specific recommendations about the Big E would be appreciated. Also, is it too early for apple picking? Every fall I read about these apple cider donuts on every single food blog, and I'm dying to have one. Oh, and aside from the detour in Boston, we'll have our two youngsters with us. :)

Thanks!

Baby shower--again

So there are a bunch of threads on this already, but nothing that's really inspiring me.

The shower is for me. It'll be between 20-30 people. No real theme--I'm kind of just choosing random foods I've been craving. (My last shower I did Hawaiian--kalua pork and cabbage, shoyu chicken, pancit, lumpia, tropical fruit salad, haupia cake, punch bowl of Blue Hawaiians.) My mother and MIL are throwing it, but my mom wants me to let her know what kind of food I want. So far my (random assortment) must haves are:

Smitten Kitchen's Quiche Lorraine
Stuffed Mushrooms
My MIL's eggplant parm
Shrimp Cocktail
Cheesecake

I want to avoid anything too "cutesy"--cupcakes, mini quiches, finger sandwiches, etc. It's during lunch, so I'd prefer some substantial food, not just hors d'oeuvrs. My mother is a pretty seasoned cook, so links I could send her for recipes would be great!

Not sure if this is even making sense--please excuse my scattered preggo brain. Thanks!

Food Processor Doughs?

So dear boyfriend gifted me with a new 14 cup Cuisinart food pro for my birthday this week. My old model was a crappy Black and Decker that was seriously held together by duct tape, so needless to say, I'm a psyched.

What I am wondering about is why you would make yeasted doughs in the food pro? I typically make my doughs in my KitchenAid, which works well for me. Is there an advantage to the food pro? To me I can't imagine the dough would be worked as well in the food pro than a stand mixer, but I haven't tested this out yet. Is it just a personal preference thing? Are recipes interchangeable?

Serious Reads: The World According to Monsanto

You don't have to be an expert on global food systems to be familiar with Monsanto, a seed and chemical corporation whose stated goal is to "advance scientific knowledge and understanding, improve agriculture and the environment... and help farmers." It sure sounds nice, until you delve into the seemingly endless controversy surrounding the company. Two years ago, French journalist Marie-Monique Robin spent four years investigating Monsanto, conducting dozens of interviews, and creating a documentary and book detailing her findings. Recently The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply was translated into English, and it is a compelling account of the company's nearly all-encompassing industry control. More