tag:blogger.com,1999:blog-172710322024-03-23T12:42:24.602-05:00The Bungalow KitchenA Cook's JournalTonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-17271032.post-80349038256810176052013-02-22T16:36:00.001-06:002013-02-23T12:51:00.586-06:00Wheat berry Waldorf Salad
This recipe is from the original Whole Foods Cookbook. I've posted about it before but the link is now broken as Whole Foods website has made changes. I'm still making the recipe though. It is one of my favorite whole grain salads. The salad is composed of whole grain wheat berries, diced apples, dried currants/cherries/cranberries/craisins, walnuts, chopped Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-36954533068808182262013-02-19T20:32:00.000-06:002013-02-19T20:37:24.898-06:00Clean Eating since JanuarySince the beginning of the year I've really been working on cleaning up my eating. I haven't worried about calories at all. I've have just been focusing on eating all the really healthy stuff every day and staying away from meat as much as possible. It hasn't changed my mornings at all but I've had to tune up my lunches and not rely so much on the basic turkey sandwich.
Dinner Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-71485040315581227772013-02-11T21:35:00.000-06:002013-02-11T21:35:49.636-06:00I love toast.
Please meet Guacamole Toast. It's a favorite snack of mine and its variations are only limited by your creativity. The one you're seeing here is whole wheat toast, a spread of hummus, a spread of guacamole, some pea shoots or in this case, microgreens and a sprinkling of pico de gallo. I often make it without the hummus but it makes it a little more nutritious if you Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-67645893447154583512013-02-06T08:53:00.001-06:002013-02-06T08:53:05.199-06:00A post without a recipe.So I was going to give you another lentil recipe, this time as a sloppy joe sandwich. But after making the recipe I don't think it is good enough to share. However, I am not done with this concept yet. I am going to try making lentil sloppy joes with my regular (meat-based) sloppy joe recipe but switching in the beans for meat. I think the sauce is much better. Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-41885032784241922392013-01-30T20:22:00.000-06:002013-01-30T20:22:04.660-06:00Black Bean and Pepper Jack BurgersI might as well call this the Bean Blog because there's a bit of an overabundance of bean posts. This may be a bit boring but it's my journal and the truth is I love them and look for opportunities to make them into dinner as often as I can. I find them very satisfying to the belly and a great weeknight option. They can be made from items easily attainable at any of the Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-13611379499798771802013-01-25T09:48:00.003-06:002013-01-25T10:13:59.307-06:00Lentils, the Little Engine that Could.
I don't expect you to get excited about lentil tacos. I don't expect anyone to get excited about them. What is to get excited about a humble brown bean? They are just kind of blah and plain. But if there's no meat in the house and you need to make some kind of dinner in a flash, lentils can be a life-saver. They take to allTonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-65988313636169177592013-01-22T13:29:00.002-06:002013-01-22T13:29:58.621-06:00Everything is better inside pastry.
Pot Pie is a winter thing, right? Because it is 2 degrees in Chicago today and there is nothing that seems more appropriate than tucking into a nice bowl of warmth. I find total comfort in breaking that crusty shell with a spoon and knowing there is a delicious stew bubbling underneath. It's always so hot, you have to hold yourself back so you don't burn your tongue.
Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-28851677574117113152012-08-18T09:50:00.001-05:002012-08-18T10:11:48.427-05:00Black Bean Soup from CIBlack bean soup is one of my favorite soups to make. I like to puree it until it is nearly smooth but with just a little bean texture. The smoothness of the soup is really comforting and it fills my stomach and makes me feel satisfied.
There's so many good recipes for black bean soup out there. I know you have your favorite. The one I go back to again and again is from Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-12296172212628363012012-08-16T16:44:00.001-05:002012-08-18T09:57:33.356-05:00Smoked Salmon on Toast PointsGosh I'm a lazy writer. It is terrible how long it's been since I've posted a post. But I want to tell you about this little snack I make and I don't feel a few quips on facebook will do the trick so I'm going to put it here where I can be a little more ... verbose.
As I made my little snack this afternoon, it occurred to me that it very much exemplified how I like Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-61559576027902365722011-11-17T18:10:00.001-06:002011-11-19T10:18:10.635-06:00Tacos, Old-school.On this blog we've talked a lot about tacos. Turkey tacos, fish tacos, skirt steak tacos, veggie tacos...but we've never really talked taco tacos. You know, the tacos of your childhood: ground beef, shredded iceberg lettuce, diced tomato, yellow cheddar cheese, a thin red taco sauce and of course, the hard corn tortilla shell. Your mom made them with a spice packet she Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-58224991368050092002011-11-09T19:03:00.009-06:002011-11-09T19:38:27.292-06:00Chocolate Zucchini BreadIt's got to be a good recipe to bring me out of blogging hibernation. right?. I'm so excited about this "bread" I had to tell you about it. I put "bread" in quotes because this is really more like chocolate cake. Dark, dense, moist and very chocolatey cake. It would go great with a tall glass of cold milk. I just LOVE it. I found this recipe while surfing along looking for things to do Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-78244213009430617202011-04-05T18:23:00.009-05:002011-04-06T12:23:54.444-05:00A Fresh Take on a Classic Tonight's dinner didn't come from a recipe, it just sort of evolved from what I knew I wanted and what I found. It started with the idea of using my current favorite salad *arugula, prosciutto, dried chopped date and shaved parmesan with a semi-sweet tart vinaigrette; but making it into a complete dinner by adding a simple grilled chicken breast and serving the salad on top as is common in Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-42083035289331940332010-10-30T11:13:00.014-05:002010-10-30T22:41:54.818-05:002nd Hand SoupThis soup came from my mom who'd had a delicious bowl called Navajo Vegetable Soup in restaurant and decided to try making it at home. She told me about it on the phone and I thought I'd give it a try as well. It is basically a vegetable soup but with American Indian/southwestern flavors . The soup is made up of squash, beans and corn, the trinity of native american cooking. There is also some Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-76972906973214975782010-09-17T17:49:00.005-05:002010-09-22T11:35:13.217-05:00Chickpea and Cherry Tomato Salad with Cilantro DressingThis simple salad is from one of my favorite cookbooks, Clean Food. There's not much to it besides the chickpeas and tomatoes. but they're held together by a delicious sassy cilantro dressing. A food processor is needed for the dressing. You could use this as a side next to grilled meat or fish or as a dish to share at a dinner. It also makes a nice green salad by tossing it with some baby Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-11282635999086243132010-07-08T10:04:00.006-05:002010-07-08T10:36:55.929-05:00Grilled Swordfish with Sun-Dried Tomato Vinaigrette Those who know me well know that I tend to fixate. I crush hard on things, they consume me and all my thoughts and then, like fleeting summer love, they pass and I move on to obsess on something new. It has always been that way. I've been obsessed with pie making, mexican food, asian food, weight loss (you would figure, after all that pie and mexican food,) healthy eating, vegetarian eating. Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-49554867250542480802010-07-02T09:54:00.007-05:002010-07-02T13:19:09.784-05:00Status Update: Garden Lettuces that were planted next to the tomato plants when they were small. Now the tomatoes are big and the lettuce is about ready to come out.Soy beans, a little crowded in a barrel. I understand soybeans can grow in crowded conditions. Just the beginnings of flowers on these, hoping for edamame in the near future.Green beans, little but with teeny tiny green beans on them already. And two Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-75886119751664162152010-06-08T15:28:00.008-05:002010-06-15T11:05:13.696-05:00Chocolate Pecan BarsWow, two cookie posts in a row?Shortbread crust, melted semi-sweet chocolate and a caramel-ly layer of butter, brown sugar and toasted pecans. If you like this type of thing, you'll be happy with these Chocolate Pecan Bars.Mine were made in an 8 by 8 pan so they turned out a little thicker than they should have. I forgot that I like to make them in a 9 by 11 which makes them a little thinner but Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-27092552821671050842010-06-02T09:03:00.012-05:002010-06-05T14:51:09.456-05:00Saucer-Sized Oatmeal CookiesThe whole oatmeal cookie thing started last week when I made monster cookies for my son's last kindergarten snack of the year. I used Mean Chef's recipe (a long-standing favorite) and loaded them with chocolate chips, raisins and m&ms. (These are kindergarteners after all.) They turned out really well, as expected, but they made exactly 18, enough for the whole class and the teacher, but not Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-32074101604195235022010-05-19T20:46:00.016-05:002010-06-01T08:54:47.516-05:00Photo Blogging and Salmon Cakes. Spinach omelet, sharp cheddar. I like to do an omelet Pam Anderson's way which is making one big one and dividing into portions. I've been playing around with these lately, using 1/2 lb of fresh salmon to make 4 quarter-cup cakes (molded in the 1/4 c measure.) I made a jalapeno lime aioli for these. Corn cakes (with fresh corn.) This picture isn't so hot (it needs a dollop of sour cream or Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com3tag:blogger.com,1999:blog-17271032.post-63432143596142901412010-04-12T19:36:00.009-05:002010-04-21T08:42:42.867-05:00Couscous CakesThis recipe for Spinach and Artichoke Salad with Couscous Cakes and Feta is from Fine Cooking #99. I do love couscous; so what could be bad about shaping it into a patty and frying it in a little oil? Plus lately I think this blog could use a post of some substance, like a recipe from a magazine tried and reviewed. My reports on our daily meals tend not to be not so very interesting.These little Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com0tag:blogger.com,1999:blog-17271032.post-15379238204532354932010-04-01T13:24:00.008-05:002010-04-02T08:42:00.607-05:00Quinoa and Roasted VegetablesThis is how we've been eating lately. Just meager, but healthful, bowls of food at dinner to fill our stomachs for the night. I'm convinced more and more that unless you've been working in the fields all day, there is no need for a western -diet dinner centered around meat. For me, that is a feast or "holiday food" as a friend dubbed it and it is best eaten only once in a while. The most Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com4tag:blogger.com,1999:blog-17271032.post-3556146291708120072010-03-26T19:50:00.009-05:002010-03-26T22:27:02.573-05:00The ArtichokeWhen I happen to find myself cooking for only myself and it happens to be spring, I turn to the artichoke. A vegetable that my husband may not hold in high regard but I adore. I think he's making a mistake because the artichoke is a very nutrient dense food, high in fiber, folate and all kinds of essential minerals. They also contain a compound good for the liver. Which you know, he might benefitTonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com1tag:blogger.com,1999:blog-17271032.post-71269403437165493052010-03-18T20:34:00.007-05:002010-03-22T12:41:29.642-05:00Spinach Mushroom TartI saw the recipe for this Spinach Mushroom Tart in the current issue of Body and Soul. It is a Mark Bittman recipe from his book How to Cook Everything Vegetarian. It has the savory flavors I like all rolled up into one pretty package. Goat cheese custard mixed with roasted mushrooms and scallions, spinach and herbs baked in a phyllo crust. I didn't have an 11 by 7 removable-bottom tart pan, but Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-38399512233400439942010-03-16T12:36:00.008-05:002010-03-16T21:24:14.417-05:00Belated bloggingSo I'd say I'm officially sucking at the blogging lately. I just can't find the time to compose thoughtful sentences about recipes I've tried. So I'm going to try the quick and dirty approach.This is Ina Garten's Lemon Poundcake which I tried one afternoon, basically because I was bored and I had all the ingredients on hand. Although it photographed well, I must say that this was by no means a "Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2tag:blogger.com,1999:blog-17271032.post-53594640701033025132010-01-03T18:54:00.014-06:002010-01-03T19:40:20.704-06:00Catch up!Here's a sampling of I've been up to in the kitchen.This is Evelyn's (from CooksTalk) Spanokopita. She lives in Athens, Greece and knows her way around a kitchen. Her recipes are always a hit. And we liked this alot. I also picked up these hand pie molds because I always like to use dough scraps. These are fun but the hand-formed ones are just as charming.This pie was done with another gadget, a Tonihttp://www.blogger.com/profile/10928994510847141788noreply@blogger.com2