Day 191 – July 10 2010 True Wisconsin Dinner
Posted by admin on 16th July 2010
7Jul
Day 81 – March 22 2010 – food day 172 Somedays you just feel like a noodle
Posted by admin on 6th April 2010
4Apr
Day 78 – March 19 2010 – food day 169 Mahi Mahi Taco’s Dinner at Masa
Posted by admin on 23rd March 2010
3Mar
Day 54 – February 23 2010 – food day 145 Quick Rice and Beans
Posted by admin on 1st March 2010
3Mar
Day 53 – February 22 2010 – food day 144 Homemade Grilled Cheeseburger
Posted by admin on 1st March 2010
Finally after months of waiting it had warmed up enough (about 32 degrees) and we could fire up the grill for a taste of summer! Perfect dinner of grilled cheeseburgers and Cantaloupe!
3Mar
Day 50 – February 19 2010 – food day 141 Crab Legs for Joe’s 26th Birthday!
Posted by admin on 23rd February 2010
Story of this whole trip to follow 
2Feb
Day 36 – February 5 2010 – food day 127 calzone
Posted by admin on 8th February 2010
My sister and I stopped by this place called Pockets, after she picked me up from the train. We had planned on making chicken wings but it was too late to marinate and get them all ready so we decided to make them for lunch the next day. This place was really good, and apparently very popular with the Chicago PD. There were 3 tables of them when we walked in and 2 more undercover cops came in after us!
2Feb
Day 32 – February 1 2010 – Food day 123 Sloppy Joe’s and Carrots
Posted by admin on 4th February 2010
2Feb
Day 29 – January 29 2010 – Food day 120 Quick appetizersbefore seeing Avatar
Posted by admin on 1st February 2010
2Feb
Day 26 – January 26 2010 – Food day 117 Shepherds Pie at brocach Irish Pub
Posted by admin on 28th January 2010
1Jan
Day 17 – January 17 2010 – Food day 108 Chicken with Gingery Cabbage
Posted by admin on 20th January 2010
SALMON (OR CHICKEN) WITH GINGERY CABBAGE
 |
Recipe Origin: Good Housekeeping
|
Ingredients:
|
1 tablespoon(s) olive oil
1 small onion, thinly sliced
4 piece(s) (6 ounces each) salmon fillet, skin removed
1/2 teaspoon(s) curry powder
|
2 tablespoon(s) Dijon mustard with seeds
2 teaspoon(s) grated peeled fresh ginger
1/2 teaspoon(s) ground cumin
1 bag(s) (16-ounce) shredded cabbage for coleslaw
|
Directions:
| 1. | Preheat oven to 400 degrees. In 12-inch nonstick skillet, heat olive oil on medium 1 minute. Add onion; cover and cook 8 to 10 minutes or until onion is tender and golden brown, stirring occasionally. |
| 2. | Meanwhile, grease 13″ by 9″ glass baking dish. With tweezers, remove any bones from salmon pieces. Place salmon, rounded sides up, in baking dish. In cup, stir together curry powder, Dijon mustard, and 2 teaspoons water; use to brush evenly over salmon. |
| 3. | Roast salmon, without turning over, 15 minutes or just until opaque throughout. |
| 4. | While salmon roasts, add ginger and cumin to onion in skillet, and cook 1 minute, stirring. Add cabbage and 1/4 teaspoon salt; cover and cook 11 to 13 minutes or until cabbage is just tender and starts to brown, stirring occasionally. |
| 5. | To serve, spoon cabbage mixture onto 4 dinner plates; top with salmon. |
1Jan
Day 16 – January 16 2010 – Food day 107 Lentil Soup
Posted by admin on 20th January 2010
LENTIL SOUP
 |
Recipe Origin: Moosewood Cookbook
|
Ingredients:
|
3 cups dry lentils
7 cups water
2 tsp salt
6-8 medium cloves of garlic, crushed
2 cups chopped onion
2 medium carrots
|
1/2 to 1 tsp. basil (OPTIONAL)
1/2 tsp. thyme (OPTIONAL)
1/2 tsp. oregano (OPTIONAL)
lots of fresh ground black pepepr
2 to 3 medium sized ripe tomatoes
red wine vinegar, to drizzle on top
|
Directions:
| 1. | Place lentils, water, and salt in a Kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered for 20 to 30 minutes. |
| 2. | Add vegetables (except tomatoes), herbs and black pepper. Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally. |
| 3. | Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 more minutes. |
| 4. | Serve hot.With a drizzle of vinegar on top of each steaming bowlful. |
1Jan
Day 10 – January 10 2010 – Food day 101 Empanadas8
Posted by admin on 10th January 2010
EMPANADAS
 |
Recipe Origin: Molly Katzen Recipes Online
|
IngredientS:
|
2 cups unbleached white flour
1/2 teaspoon salt Suggested filling: 1 medium banana, sliced plus about 1/4 pound jack cheese, in thin slices
|
1/2 cup water (more, if needed)
4 egg whites
|
Directions:
| 1. | Combine flour and salt in a medium-sized bowl. Make a well in the center. |
| 2. | Pour in the water and stir until reasonably well combined. You should have a soft, supple dough. Add a tiny bit of additional water, if it is too stiff. |
| 3. | Turn out on a floured surface and knead until smooth (5 minutes). |
| 4. | Divide the dough into 8 equal parts, and roll each one into a small ball. Set the balls aside while you prepare the filling ingredients. |
| 5. | Roll each ball of dough into a circle approsimately 5 inches in diameter. Place a couple of cheese slices near the center and cut a piece of banana into several small strips on top of the cheese. Lightly brush the edges of the dough with water, and fold the dough over the filling as you would with a turnover. Crimp the edges securely with a fork. Set aside, and repeat until you have 8 empanandas. |
| 6. | TO SAUTÉ: For every 4 emapnadas melt 1 tablespoon butter in a heavy skillet and sautŽ over medium heat for about 5 minutes on each side. Serve hot.
TO BAKE: Preheat oven to 375°F. Arrange the empanandas on a buttered baking tray, making absolutely sure they are securely closed. (If the cheese creeps out during baking, it will burn.) Brush the tops lighlty with melted butter and bake for 12 to 15 minutes, or until lightly golden. Serve hot. |
1Jan
Day 361 December 27 2009 food day 86 Spinach-Pear Salad with Mustard Vinaigrette
Posted by admin on 30th December 2009
Spinach-Pear Salad with Mustard Vinaigrette
*2 Bosc pears, cored and thinly sliced
*1 (6-ounce) package fresh baby spinach
*3 tablespoons water
*2 tablespoons balsamic vinegar
* 1 teaspoon sugar
* 5 teaspoons extravirgin olive oil
* 1½ teaspoons stone-ground mustard
* ¾ teaspoon salt
* ½ teaspoon coarsely ground black pepper
* ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
12Dec
Day 344 December 10 2009 food day 69 Homemade “Burritos”
Posted by admin on 12th December 2009
We couldn’t decide what to have for dinner so I volunteered my friends version of burritos. She makes them with a tortilla, beans, cheese, peppers and salsa. This version I made was basically a taco baked for a few minutes. We put hamburger, cheese, salsa, and lettuce. Rolled it up and baked it in the oven for a few minutes.
12Dec
Day 319 November 16 2009 food day 46 Thai Food from the Lakefront Caf at the Memorial union
Posted by admin on 19th November 2009
11Nov
Day 317 November 14 2009 food day 44 Ruby Tuesday’s Bacon Cheeseburger
Posted by admin on 17th November 2009
My boyfriend and I frequently go to Ruby Tuesday’s. He loves the salad bar and their mini hamburgers. This time I decided to mix it up a bit and get a REAL hamburger. I had the bacon cheese burger. It was pretty good, although not perfect. The amount of bacon and cheese on one side of the burger was twice that of the other, which made my 2nd half of the burger quite boring.
11Nov
Day 309 November 5 2009 food day 35 The Perfect Grilled Cheese
Posted by admin on 6th November 2009
Ingredients:
2 slices of Sara Lee Honey Wheat
Margarine/Butter
Pesto
Shredded Cheddar Cheese
Directions
1. Melt butter in a nonstick pan over low heat.
2. Butter one of two slices of bread, then add a slice of your favorite cheese. Assemble.
3. Put the slice of bread that is buttered, butter side down on the pan, add the cheese. Apply pesto to the other slice of bread, cover the cheese with the pesto side.
4. Turn temperature up to medium. Check every few minutes to make sure the heat isn’t too high and causing the underside of the sandwich to burn.
5. When the underside of the sandwich is golden brown and the cheese is melting out the sides, turn over the sandwich and brown the other side over medium heat.
6. Slice diagonally, and enjoy!
11Nov
Day 299 October 26 2009 food day 26 Acorn Squash IMG_0906
Posted by admin on 27th October 2009
Acorn Squash
Recipe:
Cut Squash in half. Put in a microwave safe pan cut sides down, put in a little water. Microwave covered for 10-12 minutes. Flip over and put a tablespoon of butter and a tablespoon of Brown Sugar in each half.
Sprinkle with Nutmeg.
Enjoy!
10Oct
Day 265 September 22nd 2009 Fondue night with my girls
Posted by admin on 24th September 2009
Unlike alot of people my group of friends in Madison are my friends from high school. It’s hard to explain but we weren’t exactly good friends till highschool ended and I was accepted into their group. I hung out with one of these girls, “B”, in 8th grade when I moved here, and another one, “E”, I went on a trip to New York with that same year, but we weren’t friends exactly. E and I became friends when I was on Yearbook our senior year of Highschool, when I was taking pictures of the Gymnastics team for the spread I was working on. At that point I had no idea we’d become friends. L and I met through one of our other friends K. We had study hall together and would goof off on online forums. She changed how I viewed cyberspace. K was in many of my classes from freshman year through senior year. Our senior year, I was invited to K’s house for a Pre-prom party. I bonded with these girls that night over burgers, brats, boys, and my first viewing of Top Gun.
Four years later we graduated from college. Every summer we hung out together, at the union or just watching movies and eating brownies at someone’s house. The past 3 years since College graduation, E has lived out west and now returned home, K has gotten married and moved out east, B has now gotten married and soon with move to South Dakota, and tomorrow L leaves for Texas.
This fondue dinner was a celebration of many different things, marriage, birthdays, moving on, and life.
9Sep
