For an easy Sunday supper (and inspired by a Cooking Light recipe): stack in turn: a slice of white bread, small handful of mozzarella, slices of one small tomato, about 8 or 9 big basil leaves, another small handful of cheese, another slice of white bread. Grill on a skillet covered in cooking spray on one side, then the other, till cheese is melted and bread is crispy. Yum.
Even better if it includes licorice basil. Mmmm, mmm.
peace of Christ to you,
Jessica
Sunday, July 8, 2007
Monday, June 25, 2007
hiatus
Hi folks -
From Print to Plate is going on summer hiatus. At least. I might post here and there, but while I'm not taking a break from cooking, I do want to take a break from uploading pictures of food.
Have a great summer!
Jessica
From Print to Plate is going on summer hiatus. At least. I might post here and there, but while I'm not taking a break from cooking, I do want to take a break from uploading pictures of food.
Have a great summer!
Jessica
Tuesday, June 19, 2007
Brautwurst in Beer Sauce
I'm sorry, but I have no idea how to photograph a brautwurst - even a brautwurst in beer sauce on a homemade roll - so that it looks attractive. Brautwurst are just unfortunate-looking things.
Very tasty though. The beer sauce was almost incidental to how good this meal was. Much more integral were the goodness of the sausage itself, and the very sweet hoagie rolls I made using Better Home and Gardens' Red Plaid Cookbook. I just made their dinner roll recipe, and shaped them like hoagie rolls. Mmmmm! The sweetness of the rolls contrasting with the savouriness of the brautwurst was wonderful, and the beer sauce provided a nice, bitter foil.
We didn't give the sauce to the kids, because it was so bitter. You'll probably like it if you've got a taste for a nice, dark, stout, but otherwise, either alter the recipe to use broth instead of beer, or switch the stout out for a nice amber ale.
Great meal though. We had seconds. We would have had thirds, but there wasn't anymore. Oh so good. Yum. Meat and bread, who knew?
peace of Christ to you,
Jessica Snell
Sunday, June 17, 2007
Tomato Feta Frittata
"Tomato Feta Frittata": say that five times fast.
This was good. It was pretty easy, and I really liked the cooked, firm bites of garlic here and there. I served it on top of toast, which I think was a mistake, because I had a second piece by itself, and I was really able to savour the flavors in it more during that second helping.
And there's a lot of good flavor here. I substituted fresh basil for the parsley and majoram, and it was delicious. I also used a feta cheese that had some herbs added to it, and I don't think that hurt either. (And I added an extra egg, because I was cooking it in such a big skillet.) But if you want to dress up eggs to make them into a main dish, this is a good way to go.
My toddler didn't like it though.
peace of Christ to you,
Jessica Snell
cauliflower curry
First, I feel I must warn you: this makes a LOT of curry. We had it on Thursday for dinner, and we're still trying to mop up the leftovers. I think I'm going to actually end up throwing some away, and that hardly ever happens around here. Lots and LOTS of curry, folks.
Second, the instructions for this (see last week's Menu Plan Monday post for the link) are a bit confusing, because they don't list the ingredients in the order that they're used.
Third, this is really good curry. Who knew vegetables could taste so good? 'Cause that's what this is: lots and lots of vegetables. (Lots and LOTS.) Lots and lots of vegetables, some curry powder, a bit of broth and some coconut milk. The coconut milk adds a rich texture that saves this from feeling like, you know, just lots and lots of vegetables. I was surprised when I realized that it was vegan, because it had a much nicer feel in the mouth than a lot of vegan food does.
And the kids ate it.
peace of Christ to you,
Jessica Snell
Menu Plan Monday
I really wanted to make spaghetti this week. Just plain, ol' ground beef and tomato sauce spaghetti. I was looking and looking through my cookbooks for a recipe, and finding very creative, wonderful things to do with spaghetti noodles and tomatoes, but no basic, no-frills recipe, until I looked at my Klutz Kids Cookbook, and found the recipe I learned on as a kid. Woo-hoo! "Ready Spaghetti" to the rescue! :D Isn't it funny how these things work sometimes?
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
Menu Plan Monday
I really wanted to make spaghetti this week. Just plain, ol' ground beef and tomato sauce spaghetti. I was looking and looking through my cookbooks for a recipe, and finding very creative, wonderful things to do with spaghetti noodles and tomatoes, but no basic, no-frills recipe, until I looked at my Klutz Kids Cookbook, and found the recipe I learned on as a kid. Woo-hoo! "Ready Spaghetti" to the rescue! :D Isn't it funny how these things work sometimes?
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
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