Archive | September, 2011

Broccoli Apple Salad

20 Sep

After those cookies, I owe you something light, crisp and good for you!  Enter: broccoli apple salad.  This is a great thing to make on a lazy Sunday afternoon to be eaten for lunch throughout the week — it really benefits from one night in the fridge (or at least a few hours if you are making and taking this to a picnic on the same day).

Everything works nicely in this salad.  The crunch of the raw broccoli and apple, the sweet plump raisins and the creamy dressing.  But of course, like most salads, it’s adaptable based on your taste and what you have on hand.

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Easy Wolfpack Cookies

16 Sep

To kick off the 2011 NCSU football season, I showed my school spirit with these beauties: Red Velvet Cookies with White Chocolate Chips!

Truth be told, I’m not a sports person, and I never have been.  No, I don’t have a favorite college basketball team (although I think I’m supposed to say NC State, I’ve never – ONCE – watched a game).  No, I’m not up to speed on the US Open Tennis Championship.  Sorry, dad, volleyball camp didn’t help me.  And don’t even ask about that co-ed softball team I joined because they didn’t have enough girls.

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Improvisational Biscuits

12 Sep

Ahh, biscuits.  The shining star of the southern breakfast table.  Everyone’s grandmother (Granny) made the BEST biscuits.  Southerners are known to have extended debates about where to get the softest, tastiest, fluffiest biscuits in town (Bojangles!  Biscuitville!  Flying Biscuit!).

With all the hype, there is a misconception that biscuits are too hard to make at home.  But, as Charles and I learned at a biscuit-making class recently, it’s really all about the method.  Once you get the method, you can make any number of biscuit varieties: sweet, savory, cobblers, minis, buttermilk, cheese…even chicken and dumplings (the dumplings being essentially a basic biscuit, rolled flat).

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White Bean, Artichoke, Zucchini Pizza

7 Sep

Pizza is one of my all-time favorite foods.  My love for pizza started very early in my life when my family lived in Lorain, Ohio.  Besides being the location of many fond family and childhood memories, I’ll always remember Lorain for its amazing pizza places.  Selenti’s, Olde Time, Magic Pan….pizza that we would go out to get despite negative temperatures and gusting blizzards.  Pizza that was perfectly sauced and both chewy and crispy in all the right places.  With real cheese that stretched a foot when bitten into.  Pizza that set a pretty high bar for future pizzas in my life.

When my family moved to North Carolina, we searched and searched for pizza to live up to those high standards, and failed every time.  So, since those early years in Lorain I’ve expanded my definition of good pizza, finding things to love about New York thin crust, deep dish Chicago style and the various blends of specialty and offbeat pizza places we have in Raleigh, like Lilly’s and Capital Creations.  But still, Lorain will always have a little “pizza my heart!”

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Peanut Butter Banana Muffins – And They’re Good For You!

1 Sep

Bananas are one of those staple items I buy whenever I go to the grocery store.  We eat them for snacks, blended into protein shakes and sliced into cereal.  If there are any extras that start to turn brown, I usually peel and freeze them for future smoothies and banana breads.

This time, I was looking for something a little different – a little healthier – and I found a recipe on one of my favorite food blogs, Joy the Baker.  This recipe comes from Cooking Light, and in addition to being light on the butter, it’s also got whole wheat flour (FIBER!), greek yogurt (PROTEIN!) and flax seeds (ANTIOXIDANTS & OMEGA-3!).

To balance out the healthy, these muffins have a good amount of peanut butter and dry roasted, salted peanuts for crunch.

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