Currently Reading Cloud Atlas: A Novel By David Mitchell see related

iberico.

i've been missing iberico like crazy..some good ole cheap tapas seems to be none existant in seattle. so to try and recreate

Pincho de Pollo (one of my favorites)

cut chicken breasts into strips and fry in olive oil and some a bit of thyme.  meanwhile, i mixed mayo with cumin and pressed garlic to dip it in...

carmelized onions..saute SLOWLY over med heat in plenty of olive oil...i even added some brown sugar because at iberico i think they did that or molasses...

make up some arborrio rice with saffron, tomatoes, onion, cumin, chile pepper....eat up...all the mixed flavors make for a fiesta in your mouth.  its a sad attempt but it actually tasted quite similar to the real thing...now all i need is some butcher paper for table clothes, loud spanish music (and whatever scandelous dancing we watched on tv) and LOTS of cigarette smoke. oh i miss iberico. next attempt will be the baked goat cheese.

Currently Reading Doubts and Loves By Richard Holloway see related

quiche.

yikes looks like i havent eaten in a few months. i've been eating alot of rice with whatever trader joes delight fancies my palette...this is my amazing quiche that i decided to bake in a muffin tin for individual servings..cute but i think i still prefer the pie plate...

• 6-8 eggs
• chunk of gryere cheese, grated
• small diced white onion
• containter cottage cheese
• small pkg frozen spinach
• sliced mushrooms
• diced green pepper
• 1/4 cup water
• salt and pepper
• 2 tsp baking powder
• 2 T flour

combine everything...optional additions: pine nuts, sun-dried tomatoes, sausage (already cooked), fresh basil.  grease a pie plate and bake for 35 minutes or until done..but not too done so the eggs are dried out (not good)..the baking powder though is the *secret ingredient* as is the cottage cheese. happy brunch, lunch, snack or dinner...

Currently Reading Bridge to Terabithia By Katherine Paterson see related

quinoa risotto.

this one is for wes.

• an onion
• a garlic clove
• 1 cup sliced mushrooms
• 1 cup quinoa
• 1 cup milk
• 1 cup vegetable broth
• salt
• parmesan cheese

saute onion and garlic. add mushrooms.  add quinoa and liquids and salt. boil then simmer, with the lid on, for about 15 minutes until quinoa is cooked and the consitancy is not so runny....stir in parmesan cheese...

for those of you unfamiliar with quinoa: ("mother earth grain")

Quinoa, 1 cup (160g):
Calories: 636
Protein: 22.3g
Carbohydrate: 117g
Total Fat: 9.8g
Fiber: 10g
*Excellent source of: Iron (15.7mg), Magnesium (357mg), and Potassium (1258 mg)
*Good source of: Calcium (102mg)

Currently Reading Savage Beauty: The Life of Edna St. Vincent Millay By Nancy Milford see related

dahl.

this recipe is from kevin quigley. i thought id give credit were due, especially since k only has 4 recipes to his repretoire (apart from the entire moosewood cookbook)

• 1 large onion
• 2 garlic cloves
• 2 carrots, grated
• 2 large cans of diced tomatoes
• 2 cans coconut milk
• garam masala, coriander, pepper, salt
• plain yogurt
• fresh cilantro
• lentils
• rice or pita bread.

saute the onion and garlic on low for a bit...add the carrots and tomatoes.  add about 1 cup of so of lentils and i usually toss in some water along with the spices and simmer the hell out of it.

eventually i add the coconut milk and continue to simmer until the lentils are nice and soft and the aroma is so powerful you can smell it all over the apartment building (or house if thats what you dwell in).

whenever you feel like dining...serve over rice and even with pita bread topped with yogurt and cilantro (key ingredients).

Currently Listening Lunatico By Gotan Project see related

comfort tasty pasta.

last night was a small reunion of sorts. it was a feast in many ways.

• broccoli
• 1 1b ground italian sausage
• fresh thyme
• 3-4 garlic cloves thinly sliced
• juice from a lemon
• 8 sun dried tomatoes sliced
• 1/4 c parmesan cheese
• pine nuts
• green onions
• penne pasta

boil some water and throw the broccoli in for a few minutes and drain them. make the pasta according to directions. brown the sausage, set aside. saute the garlic in olive oil until lightly brown. toss all the ingredients together and keep on stove until warmed throughout. top with a bit more parmesan