A couple of months ago, we took a journey to one of our community markets to see what we could find in terms of Middle Eastern food. It was time to do another Ethnic Exploration post, and we knew exactly what we wanted–Persian. The timing was perfect. It was the Spring Equinox, which just so happened to coincide with the Persian New Year, Nowruz. There are a number of Persian dishes that strike the fancy such as fesenjaan, shirin polow, kebabs, halva, etc. We decided to go with one that we’d never had before, but seemed to be a popular one all over the Internet. Some call it Persian fudge, although that term does not seem quite appropriate. It’s a very sweet treat that combines dates, walnuts and spices in one little bite.
What is one of the best meals you’ve had for breakfast? There are some people who can’t even wake up in time to eat in the morning, and then there are the rest of us who cannot start the day without at least something in our belly. We both have to eat in the morning, whether it be a Tuesday morning before work or a Sunday morning after an evening of tequila shots. It must be done. Now, we do not live together, so the first meal of the day is rarely shared, and we both have our own preferences for food anyways. But everyone likes potatoes right? Here is a side dish that would fit right on the side of either one of our breakfast plates.
It must be great to say that your prefix is no longer ‘Ms.’, but rather ‘Dr.’ Neither one of us can say that for several prime reasons, but our friend Jessica can! She is just about to cross the threshold into true medicine woman life, and she is also making her way through the kitchen. Through Twitter, she often names the dishes she has just made or is about to make, and it’s great to know that even a med student can find time to cook. If she can do it, none of us have any excuse to shirk our meal-making responsibilities. She hesitated just a bit when first approached to take part in our Guest Test Kitchen series, but the chef deep inside must be ready to make its debut because she’s here to share one of her vegetarian specialties with all of you.
You can interpret the big versus small debate however you choose, but there’s nothing wrong with the smaller side of the spectrum. Ask all of the people who make mini bundt cakes, mini muffins, mini pound cakes and mini cupcakes. The last mini treats here were a few batches of Apple Pie Cupcakes for Stir It 28. If something is small, you can pop it into your mouth in one bite–two if you’d like to give off an air of restraint. In an effort to stay true to our love for pot pie, this attempt to make a savory serving for one was the most fitting way to have your pie and eat it too.
There are a million different dishes we’d both like to try, and not too long ago, we were able to knock apple butter off the growing list. The first time was a fall holiday party, and another batch was canned and given out as holiday gifts. Most recently, we tested another recipe for a friend’s birthday party. Now that that’s out of the way, we can officially say that making your own apple butter is the easiest thing in the world, and everybody should try it. It is a slow cooking recipe that takes little effort on your part. If you have a crock pot, it’s even easier. Apple butter is one of the recipes you can tuck away and pull out whenever you want something comforting. The problem with making our own apple butter is the large amount of leftovers. Actually, that should not be classified as a problem, but we’ll use the terminology for the sake of today’s argument. If you find yourself with more than you can possibly eat in a few sittings (or give away), then why not reuse it in the best way possible? We’re talking cake!
Continue reading “Another One Off the List”
We. Love. Macaroni. And. Cheese! Who doesn’t? From using Cheese Whiz or Velveeta as the main event, to adding bread crumbs or even bacon grease as a special ingredient, there are so many varieties and methods of making mac’n cheese, especially when it comes to family recipes. Some folks make a cheese sauce first as their base, but we prefer the mixin’-all-in-a-big-bowl method. After draining the noodles, pour them back in the same pot they were cooked in and mix all the ingredients together. The hot noodles and pot hot will melt the butter, soften the cheeses, and create its own sauce right there. Easy. Continue reading “With A Gourmet Twist”
We like to stuff and layer things. Whether it’s cookies or mushrooms or squash, we love to come up with fillings to put inside something else. It’s just fun to do! Stuffed peppers are probably one of the more popular dishes that everyone has done before, but this was a first in the Duo world. There’s no reason to go with the usual recipe, so it was time to try a little something different. One of our great blogging friends, Diana at Diana Takes a Bite, continues to proclaim her love for quinoa on a regular basis. The little grain packs quite a punch when it comes to the ways it can be used in food. Maybe her spirit was moving around the kitchen when this dish was created because quinoa is the main star. Instead of reaching for the box of Uncle Ben’s for your next batch of stuffed peppers, we (and maybe Diana too) encourage you to try a new filler.