One of my new favorite blogs to follow is Smitten Kitchen, cleverly subtitled “Fearless cooking from a tiny kitchen in New York City.” Husband and wife team Deb & Alex combine forces to create posts that are fun to read and have amazing photographs. They sound like they’d be fun people to hang around.
I saw a new post on Smitten Kitchen’s Twitter feed tonight for asparagus, goat cheese, and lemon pasta. Three of my favorite ingredients! I love how easy and delicious it sounds. Check out the recipe here.
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My church, National Community Church, is trying something new this summer with our small group system. For six weeks, all small groups will be doing the same sermon-based curriculum. As NCCers like to say, “Everything is an experiment.” Each group will be based on a neighborhood – geographical location, workplace, or special interest – we’re calling it A18: Neighborhoods (based on Acts 1:8).
I will be leading a small group – conveniently called Aspiring Gourmets 🙂 – with my dear friend Jenn (creator of the amazing spinach and artichoke dip) based on one of my favorite hobbies, cooking! We will be cooking and eating dinner together before delving into the bible study. I have wanted to do some type of cooking group for some time and I felt like now is as good a time as any to try. We will be using this blog to post recipes and information about the group, which will be starting in June.
Stay tuned for more info, and let me know if you’re interested in joining! In the meantime, check out this post from NCC discipleship pastor Heather Zempel about the A18 experiment, or visit the website.
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One of my favorite features of the Food Network Magazine is the Weeknight Cooking section, which compiles 16 recipes that can easily be made after getting home from a long day at work. Tonight I tried Udon With Tofu and Asian Greens – or, rather, my take on it! I didn’t have any udon noodles or Asian greens, so I used regular spaghetti and a bag of leftover kale. I also didn’t have roasted peanut oil, so I threw in a little sushi vinegar and left out the sugar! Presto, done. I was too hungry to take a picture, so you’ll have to live with a mental one 🙂
- 1 8-oz. package udon noodles
- 4 tbs. roasted peanut oil, or 3 tbs. sesame oil mixed with 1 tbs. vegetable oil
- 1 12-oz. package firm tofu, cut into 12 pieces
- Kosher salt and freshly ground black pepper
- 1 11-oz. package Asian cooking greens or baby spinach
- 1 bunch scallions, thinly sliced diagonally
- Large pinch of red pepper flakes
- 3 tbs. soy sauce
- Pinch of sugar
Cook the udon noodles as the label directs. (Don’t overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce, and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu. Makes 4 servings.
Per serving: Calories – 430, Fat – 19g, Fiber – 8g, Protein – 18g
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