Tampilkan postingan dengan label peppers. Tampilkan semua postingan
Tampilkan postingan dengan label peppers. Tampilkan semua postingan
Sabtu, 19 April 2014
Gluten Free Chicken Recipe with Balsamic Peppers
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| Balsamic chicken smothered in roasted peppers. |
When it comes to big change I'm brave. I jump in feet first. In my small and particular universe it's easier to pinch your nose and hurl yourself off the edge than it is to stand there and think about it. That kind of anticipation is excruciating. Give me five minutes to think about all the things that can go wrong and I'll start making lists. And never budge an inch.
So I've learned to develop a social reflex- a Hell yeah, let's do it reflex. And in almost every circumstance this reflex has served me well (and if by some slim chance you need a list of when it has worked for me and when it has not, I've got it, filed away in my pictorial little brain).
It's the small day to day changes that can set me spinning.
The blips in routine. The interruptions of flow. The tiny changes that evolve over time into articulate curves on a chart. See this dot? This is where we used to be. See this dot? This is where we are now.
I struggle so intently on orchestrating my string of moments into some semblance of coherent awareness that within each moment I live so completely I fail to see the bigger sprawling truth. The truth that often blindsides me. I wake up to it like a child from a nap, rubbing my eyes and trying to center my bearings. I look at my aging hands and think, Whose hands are these?
I open the door to the blinding bright desert and realize I am not Georgia O'Keeffe, the weathered austere heroine in the books I devoured. I am not madly in love with the emptiness and isolation here. It does not inspire me. It steals from me. Tiny pieces day after day. The desert gnaws at me. It will leave nothing but bleached white bones. And a hip with three titanium screws.
I am trying not to feel as if I've failed somehow. Failed the desert. Or rather, some Georgia O'Keeffe fueled romantic idea of the desert. But the brittle, honest truth is- the desert does not feed me.
Karina's three year course in desert living: F
It's a good thing I can cook.
Read more + get the recipe >>
Sabtu, 11 Januari 2014
Bruschetta with Whipped Feta and Roasted Red Peppers
Bruschetta with Whipped Feta and Roasted Red Peppers
Please, PLEASE, buy your feta in a block instead of pre-crumbled. It is SO much more moist and fresh and delicious. Think the difference of pre-grated mozzarella cheese in a bag and fresh mozzarella. Just crumble it yourself, it takes 10 seconds. :)
1-2 baguettes, sliced 1/2" thick diagonally
olive oil, for brushing
6 T. olive oil
1 1/2 c. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2" dice
2 T. red wine vinegar
2 T. sugar
1 medium garlic clove, minced
1/4 tsp. red pepper flakes
salt and pepper
8 oz. feta cheese, crumbled (2 cups)
2 tsp. lemon juice
Adjust oven rack 4 inches from broiler element and heat broiler. Brush tops of baguette lightly with olive oil and place on baking sheet. Broil until bread is deep golden, about 1-2 minutes (watch carefully!). Flip and repeat on second side. Remove and let sit while you prepare the rest.
Combine roasted red peppers, vinegar, sugar, garlic, pepper flakes, and 1/4 tsp. salt in medium bowl; set aside. Process feta, lemon juice, remaining 2 tablespoons olive oil, and 1/4 tsp. black pepper in food processor until smooth, about 10 seconds, scraping down bowl with spatula once during processing. (You can do this very vigorously with a fork if you dont a food processor).
Brush remaining olive oil on toasts. Spread feta mixture evenly between toasts and spread to edges. Using a fork, life peppers from vinegar mixture and place on toast. Drizzle with additional olive oil to taste, if desired, and serve.
Source: The Best of Americas Test Kitchen
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