August 26th, 2009
… I don’t want to forget to post this recipe. So, run out and grab the last of the delicious summer yellow corn… and then make this delicious Corn Soup with Roasted Corn Guacamole from epicurious. The lime from the guacamole was perfect with the corn soup. Make sure you do not over roast the corn. The recipe says you can’t over roast but you can burn. I did not use the jalapeño but I think it would be good either way. A nice summery soup and good leftover. Enjoy!
Filed under Avocado, Cilantro, Onions | Comments (5)
July 26th, 2009
As I look at my unposted food photograph archive, I was struck by the amount of sandwiches that I have made this year… As a student, it is a fast, delicious and easy dinner plus I can be creative based on what it is in the fridge… Every Sunday, I’ll post one of my creations. I would love for you to join in. If you have a sandwich recipe, please email it (with a photo of the sandwich and your blog info) to me at ginnygetfloury [AT] gmail [dot] com by Saturday night and I’ll include it on my Sandwich Sunday post of the week!
Tonight I made a black bean burger with garlic and cilantro (from my window sill). I ate it with some sliced tomatoes and melted cheddar. It was delicious. The garlic and cilantro worked well with the creamy texture of the black beans. I would like to add this recipe to the Grow Your Own #23 since it uses cilantro that I grow in my apartment.
Ginny’s Black Bean Burger
(inspired by Kath)
1/3 cup black bean
1 garlic clove chopped
1/2 teaspoon fresh cilantro, chopped
sprinkle of crushed red pepper flakes
salt and pepper
1. Mash the black beans with a fork.
2. Mix in the rest of the ingredients and form into a patty.
3. Over medium heat, brown the patty about 2-3 minutes on each side.
4. Serve as desired.
P.S. Stay tuned for next week’s Sandwich Sunday. If you want to join in, please email me at ginnygetfloury [AT] gmail [dot] com by Saturday night.
Filed under Cilantro, Sandwich Sunday, Tomatos | Comments (7)
April 7th, 2009
This is one of those posts that for some reason, I cannot figure out what exactly to say… Maybe it is the fact that my brain has been so busy lately keeping Civil Procedure, Criminal Law, Property and Copyright issues all straight in my head, that writing a post is very difficult. Or perhaps because this recipe is from a very good friend and I’m not quite sure how to adequately articulate that…
N and her family are our former neighbors in Chapel Hill. My family moved away from the “Thrill” when I was in college. As families, we became very close. I refer to her son as my “Other Little Brother.” He spent many afternoons playing with my brother and raiding our house for Ritz crackers (my mother only bought them for him). When I go back to Chapel Hill, I stay with them. I know that I always welcome. Plus, they have the most AMAZING couch!!! It is so comfortable! I remember once N had fixed up the guest room for me but I still slept on the couch. I used to walk over just to nap sometimes…
Some of my favorite times (and my sister will agree) have been sitting around their kitchen table talking. N always fixes something that is delicious and we will sit for hours talking. They are part of my family. This recipe is from N. It is as good at it looks… a really delicious mix of flavors. It also reheats really well, so is excellent to make in a large batch and eat throughout the week. I did not get sick of it, even four meals later. A very good comforting meal and reminds me of being back in Chapel Hill… something I need sometimes as school gets more stressful and Chicago continues to be cold…
Chicken Marbella
(adapted by N from the Silver Palate Cookbook)
Marinate chicken overnight
Marinade
1 and a half pounds each, quartered (I use a variety of boneless breasts)
6 garlic cloves, peeled and chopped finely
coarse salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives (I add more – see what you think when the chicken is in the baking pan)
1/4 cup capers with a bit of juice
3 bay leaves
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1/4 cup brown sugar
1/2 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro)
In a large bowl combine chicken pieces, garlic, oregano, pepper, salt taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate in refrigerator overnight.
Preheat oven to 350 degrees F.
Arrange chicken pieces in a single layer in one or two shallow baking pans.
Spoon marinade over evenly.
Sprinkle chicken pieces with brown sugar and pour wine around them.
Bake 50 min to 1 hour, basting frequently with pan juices.
Transfer with slotted spoon to a serving platter.
Moisten with pan juices and sprinkle generously with parsley or cilantro. Pass remaining sauce in sauce boat.
(I usually serve it at room temperature*N)
P.S. Check out and enter my Cry Me an Onion Contest! I’ve gotten some great submissions and would love some more!
Also, GO HEELS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! NCAA CHAMPS 2009!!!!!!!!!
Filed under Chicken, Cilantro, Olives | Comments (7)
