To Be Titled

Striving to be a good dad, a good husband, a good son/brother, a good political scientist, a good photographer, a good cook and a good homo universalis.
I regularly make pancakes or waffles on weekends now. I like all of Bob’s Red Mill stuff, but I usually get the 10 Grain Pancake & Waffle Mix. The whole grain flavors really come through, which is great. The secret to nice fluffy pancakes: Separate the eggs. Mix the yolks with everything else, but beat the egg whites until they peak. Fold in the beaten egg whites into the rest of the mixture well and then cook the pancakes immediately. This method was actually suggested on the back of the pancake mix packaging for “delightfully light” waffles. The mixture, however, ended up sticking heavily to the waffle iron. But the recipe works well for pancakes. (Photo via my Flickr)

I regularly make pancakes or waffles on weekends now. I like all of Bob’s Red Mill stuff, but I usually get the 10 Grain Pancake & Waffle Mix. The whole grain flavors really come through, which is great.

The secret to nice fluffy pancakes: Separate the eggs. Mix the yolks with everything else, but beat the egg whites until they peak. Fold in the beaten egg whites into the rest of the mixture well and then cook the pancakes immediately.

This method was actually suggested on the back of the pancake mix packaging for “delightfully light” waffles. The mixture, however, ended up sticking heavily to the waffle iron. But the recipe works well for pancakes.

(Photo via my Flickr)

Mahi Mahi with Roasted Butternut Squash and Rainbow Chard — I’ve been consciously trying to work on better presentations of food I cook for dinner. This was one of the better outcomes. Recipes: Butternut squash: sliced thin crosswise, dipped in a brown sugar, lime juice and white wine marinade and baked in the oven until brown. Rainbow chard: leaves separate from the stems. Leaves shredded and stir-fried on high heat with about 1/2 teaspoon of minced garlic and 1/2 teaspoon of minced ginger and a little olive oil. Finished with some lime juice. Chard stems and two ribs of celery diced. Stir-fried with some pepper flakes. Mahi Mahi: brushed with olive oil, salted and peppered. Brushed with a marinade consisting of 2 tablespoons of honey, 1 tablespoon of cumin, 2 cloves of garlic minced, salt, pepper, some lime juice and some white wine (Bittman 1998). (photo via my Flickr)

Mahi Mahi with Roasted Butternut Squash and Rainbow Chard — I’ve been consciously trying to work on better presentations of food I cook for dinner. This was one of the better outcomes.

Recipes:

  • Butternut squash: sliced thin crosswise, dipped in a brown sugar, lime juice and white wine marinade and baked in the oven until brown.
  • Rainbow chard: leaves separate from the stems. Leaves shredded and stir-fried on high heat with about 1/2 teaspoon of minced garlic and 1/2 teaspoon of minced ginger and a little olive oil. Finished with some lime juice. Chard stems and two ribs of celery diced. Stir-fried with some pepper flakes.
  • Mahi Mahi: brushed with olive oil, salted and peppered. Brushed with a marinade consisting of 2 tablespoons of honey, 1 tablespoon of cumin, 2 cloves of garlic minced, salt, pepper, some lime juice and some white wine (Bittman 1998).

(photo via my Flickr)

“Shortcake” — Jaime made these over the weekend for a little get-together at our house. Here’s the recipe she wrote up for me: 1 3/4 cup flour 1/4 cup sugar 1 tbs baking powder 1/4 tsp salt 1/4 cup butter (1/2 stick) - chilled and cut up into small cubes  1 tbs vanilla 1 cup whipping cream In food processor, combine flour, sugar, baking powder and salt for 5 seconds. Add butter, pulsing quickly until mixture resembles course meal. Add cream and vanilla. Process just until clumps begin to form. Gather dough into a ball. Either roll out and use a round biscuit cutter to form shortcakes OR (as I did) form shortcakes by hand. Place on greased (or parchment lined), baking sheet and bake in a 375 degree oven for about 18-20 minutes - until golden and a toothpick comes out clean. Shot for @dailyshoot #ds225 (Photo via my Flickr)

“Shortcake” — Jaime made these over the weekend for a little get-together at our house. Here’s the recipe she wrote up for me:

  • 1 3/4 cup flour
  • 1/4 cup sugar
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1/4 cup butter (1/2 stick) - chilled and cut up into small cubes 
  • 1 tbs vanilla
  • 1 cup whipping cream

In food processor, combine flour, sugar, baking powder and salt for 5 seconds. Add butter, pulsing quickly until mixture resembles course meal. Add cream and vanilla. Process just until clumps begin to form. Gather dough into a ball. Either roll out and use a round biscuit cutter to form shortcakes OR (as I did) form shortcakes by hand.

Place on greased (or parchment lined), baking sheet and bake in a 375 degree oven for about 18-20 minutes - until golden and a toothpick comes out clean.

Shot for @dailyshoot #ds225 (Photo via my Flickr)
“Grilled Veggies” — From a pre-July 4th BBQ at home. Yellow and orange bell peppers, cherry tomatoes, mushrooms, and red pearl onions. Olive oil, salt and pepper. (Photo via my Flickr)

“Grilled Veggies” — From a pre-July 4th BBQ at home.

Yellow and orange bell peppers, cherry tomatoes, mushrooms, and red pearl onions. Olive oil, salt and pepper. (Photo via my Flickr)

“White Sangria” — The recipe was loosely based on Emeril Lagasse’s online. Fruit (nectarines, peaches, etc.) 1 tablespoon of lime juice 1/4 cup of Grand Marnier 1 tablespoon of sugar Splashes of riesling 1/4 cup of pear juice 1.5 liter of dry white wine Chill this base for a while. To serve, put a few frozen raspberries in each glass, fill the glass about 2/3 full with the base, including some fruit, and to off with a dry sparkling wine. (I study the politics of international trade—I don’t use the label champagne inappropriately.) (Photo via my Flickr)

“White Sangria” — The recipe was loosely based on Emeril Lagasse’s online.

  • Fruit (nectarines, peaches, etc.)
  • 1 tablespoon of lime juice
  • 1/4 cup of Grand Marnier
  • 1 tablespoon of sugar
  • Splashes of riesling
  • 1/4 cup of pear juice
  • 1.5 liter of dry white wine

Chill this base for a while. To serve, put a few frozen raspberries in each glass, fill the glass about 2/3 full with the base, including some fruit, and to off with a dry sparkling wine. (I study the politics of international trade—I don’t use the label champagne inappropriately.)

(Photo via my Flickr)

Whole Wheat Fusilli with Three Greens and Cherry Tomatoes

We started getting the “medium box” from Colorado Door to Door Organics. This is the only second week of the weekly delivery service, but we’re already loving the great vegetables and fruits. Despite the ability to make up to three substitutions ahead of time, we still end up with some interesting items. One such item was carrots with green tops. Although I was about to chop them off and toss them, my mom looked up that they are fully edible. Thus was this recipe born, along with two other greens in this week’s box—kale and spinach.

  • Boil 4-5 servings of whole wheat fusilli pasta
  • Sautée sliced onions and cloves of garlic in a bit of EVOO.
  • Add halved cherry tomatoes (about a pint).
  • Add a can of great northern beans.
  • Add a chopped bunch of spinach.
  • Add a chopped bunch of kale.
  • Add a chopped bunch of carrot tops.
  • Season with salt and pepper.
  • Add some splashes of lemon juice.
  • Mix in the cooked pasta.
  • Grate some pecorino romano on top.
  • Enjoy!

Panko-Covered Tilapia Fillets with Dijon Yogurt Sauce

Before I forget. This is what I created last Tuesday for dinner.

Tilapia fillets dredged in flour, beaten egg and then covered in whole wheat panko bread crumbs (more on “panko” later). Fried in a lightly oiled pan until golden brown on both sides.

Here’s my creation: about a cup of non-fat plain yogurt (I guess higher fat content would do just fine), about a table spoon of dijon mustard and half a teaspoon of dried dill (more of fresh dill would be just as good/better).

Serve the fried tilapia fillets with a generous dollop/spreading of the dijon-yogurt sauce on top.

Should have shared this with Hosea.