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Archive for March, 2011

I had never had red beans and rice until I went home with my hubby. This recipe is a specialty of his mom’s and she was nice enough to pass along this recipe to me. We survive on this meal in the winter as it warms the house and our stomachs with spicy goodness. I have to admit that I also make this during the warmer months when I am seeking a comforting, full meal. It is also great as leftovers the next day. Set aside some time to make this meal and your stomach will thank you!

P.S. Sorry for the poor photo below. I was really excited and started eating before I remembered I needed to take a photo!


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My hubby and I do not have kids but we do  not let that stop us from occasionally snacking on goldfish crackers. Sometimes those “snacks” turn into eating an entire bag for dinner. So when I saw this recipe for homemade goldfish on Smitten Kitchen’s blog I knew I had to try them. My hubby actually surprised me with them one night after I got home late from work. We  made another batch a few days later. These are just as addicting as the store bought crackers if not more so. Make some today for a snack- or your dinner- I won’t tell!

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Yes. You read the title correctly. I have found a way to serve beer as a side dish! Kinda. I am known at work for my creative and daring use of leftovers. I try to always bring my lunch because I am budget-minded (cheap!) and really love cooking and reinventing what I make. This takes leftovers to a whole new level.

My husband started home brewing his own beer after I bought him a kit for Christmas 2009. Since then we have had many fun brewing adventures in our kitchen and in visiting microbreweries across the country on our travels. This was his first time brewing with a partial mash. This basically means that he placed a large bag of grain in a straining bag and heated over a pot of water to extract sugars instead of using malt extract. This description is from my very untrained point of view of “helping” while watching the Oscars.

What I do know is we had a lot of cooked oats and barley left over (a little over 3 lbs) that were a shame to waste. The technical name for this is spent grains.

There are several recipes for spent grain breads, cookies, and even dog treats! After tasting I thought it would be a shame to only use them in baking. Instead I have highlighted these grains in a side dish as a pilaf with mushrooms, onions, carrots, and celery. The final result was great. The nutty flavor of the grains combined well with the savory flavor of mushrooms to create an umami taste similar to soy sauce!

I froze the rest of the spent grains to use in baking later so look for more to come!Keep experimenting in your kitchen and you never know what you will come up with!

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