December 11, 2012


August 24, 2012


Mushroom and Parsley Risotto
Serves 4
Ingredients:
1 lb your favorite mushrooms. Portabellos are great because they’re big. You can also use dried mushrooms. Cut the mushrooms into similar sized pieces. 
3 quarts chicken stock
1 cup white wine
1 1/2 cups arborio rice or medium grain rice
1 onion, diced
1 tablespoon butter
Olive oil
Salt and pepper
4 oz Parmesan cheese
1 lemon
Bunch of fresh parsley, chopped finely
Two pinches of saffron threads (optional)
To Make:
Bring the chicken stock to a boil in a small pot and then turn down to a simmer.
In a large skillet, heat up the butter and add the onion and sweat them (meaning cook them until they are softened and translucent). 
Add the mushrooms and saute until softened and slightly browned.
Add the rice and coat in butter. You want to toast the rice. 
Add the wine and stir until the liquid is absorbed. 
Start adding the chicken stock, 1/2 cup at a time. 
Stir the rice until it needs more liquid. Add more chicken stock. 
Continue doing so until all the stock has been absorbed and the rice is nice a creamy, stirring all the way through. This will take about 20 minutes. 
Add the saffron threads and stir in. 
Turn off the heat and add the juice of one lemon, the Parmesan cheese, and the parsley. Stir. 
It should be creamy and smooth but the rice grains will still have a nice crunch in the middle. 
Taste and see if it needs any salt and pepper. Adjust seasoning accordingly. 
Serve with a drizzle of olive oil and a sprinkling of extra Parm cheese. 
Enjoy!
I eat risottos of many kinds all the time. Mushroom risotto is one of my favorites. It’s basically a lot of stirring and adding. 

Mushroom and Parsley Risotto

Serves 4

Ingredients:

  • 1 lb your favorite mushrooms. Portabellos are great because they’re big. You can also use dried mushrooms. Cut the mushrooms into similar sized pieces. 
  • 3 quarts chicken stock
  • 1 cup white wine
  • 1 1/2 cups arborio rice or medium grain rice
  • 1 onion, diced
  • 1 tablespoon butter
  • Olive oil
  • Salt and pepper
  • 4 oz Parmesan cheese
  • 1 lemon
  • Bunch of fresh parsley, chopped finely
  • Two pinches of saffron threads (optional)

To Make:

  1. Bring the chicken stock to a boil in a small pot and then turn down to a simmer.
  2. In a large skillet, heat up the butter and add the onion and sweat them (meaning cook them until they are softened and translucent). 
  3. Add the mushrooms and saute until softened and slightly browned.
  4. Add the rice and coat in butter. You want to toast the rice. 
  5. Add the wine and stir until the liquid is absorbed. 
  6. Start adding the chicken stock, 1/2 cup at a time. 
  7. Stir the rice until it needs more liquid. Add more chicken stock. 
  8. Continue doing so until all the stock has been absorbed and the rice is nice a creamy, stirring all the way through. This will take about 20 minutes. 
  9. Add the saffron threads and stir in. 
  10. Turn off the heat and add the juice of one lemon, the Parmesan cheese, and the parsley. Stir. 
  11. It should be creamy and smooth but the rice grains will still have a nice crunch in the middle. 
  12. Taste and see if it needs any salt and pepper. Adjust seasoning accordingly. 
  13. Serve with a drizzle of olive oil and a sprinkling of extra Parm cheese. 
  14. Enjoy!

I eat risottos of many kinds all the time. Mushroom risotto is one of my favorites. It’s basically a lot of stirring and adding. 

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June 22, 2012


Shrimp and Corn Chowder with Grilled Cheese
Serves 4-6
Ingredients:
1 large leek
1 lb potatoes
1 quart chicken broth
6 strips of bacon
3 ears of corn or 1 2/3 cups frozen corn
1/2 lb large shrimp
1 3/4 cup heavy cream or half and half
1 pinch chili flakes
Bread of cheese sandwiches and favorite cheese
Butter to spread on the bread
Salt and pepper
Olive oil
To Make:
Cut the ends of the leek and quarter it. Run it under cold water, making sure to get in the cracks so the dirt gets out. 
Peel and dice your potatoes.
Pour chicken broth into a small-medium sized pan and bring to boil.
While that’s getting going, in a large pot, on high heat, add some olive oil and the bacon. Once it’s crisp, use a pair of kitchen tongs to remove onto a paper towel covered plate so the bacon doesn’t get soggy. 
Leave the bacon fat in the pot and add your chopped ingredients to the pot on medium-high heat. Stir often until leeks are softened, about 4 mins.
Add the corn and shrimp. 
Pour in the hot chicken broth and the heavy cream and stir. Add a good pinch of salt, pepper, and chili flakes. 
Bring to boil and simmer for 10 minutes.
Blitz with an immersion blender until the consistency is half creamy, half chunky. 
Chop up your bacon slices into bacon bits and sprinkle on top of the soup. 
Grilled Cheese:
Butter each slice of bread with butter.
In a large skillet on medium heat, add the slices of bread butter side down and toast for 1 minute.
Add your desired cheese to the top of the bread and flip one of the slices onto another one, forming a sandwich. Continue frying until golden brown. Flip the entire sandwich over so the other side can be toasted. 
When both sides are golden brown, take off heat and slice down the middle. 
Serve with bowls of the chowder. Enjoy!

Shrimp and Corn Chowder with Grilled Cheese

Serves 4-6

Ingredients:

  • 1 large leek
  • 1 lb potatoes
  • 1 quart chicken broth
  • 6 strips of bacon
  • 3 ears of corn or 1 2/3 cups frozen corn
  • 1/2 lb large shrimp
  • 1 3/4 cup heavy cream or half and half
  • 1 pinch chili flakes
  • Bread of cheese sandwiches and favorite cheese
  • Butter to spread on the bread
  • Salt and pepper
  • Olive oil

To Make:

  1. Cut the ends of the leek and quarter it. Run it under cold water, making sure to get in the cracks so the dirt gets out. 
  2. Peel and dice your potatoes.
  3. Pour chicken broth into a small-medium sized pan and bring to boil.
  4. While that’s getting going, in a large pot, on high heat, add some olive oil and the bacon. Once it’s crisp, use a pair of kitchen tongs to remove onto a paper towel covered plate so the bacon doesn’t get soggy. 
  5. Leave the bacon fat in the pot and add your chopped ingredients to the pot on medium-high heat. Stir often until leeks are softened, about 4 mins.
  6. Add the corn and shrimp. 
  7. Pour in the hot chicken broth and the heavy cream and stir. Add a good pinch of salt, pepper, and chili flakes. 
  8. Bring to boil and simmer for 10 minutes.
  9. Blitz with an immersion blender until the consistency is half creamy, half chunky. 
  10. Chop up your bacon slices into bacon bits and sprinkle on top of the soup. 

Grilled Cheese:

  1. Butter each slice of bread with butter.
  2. In a large skillet on medium heat, add the slices of bread butter side down and toast for 1 minute.
  3. Add your desired cheese to the top of the bread and flip one of the slices onto another one, forming a sandwich. Continue frying until golden brown. Flip the entire sandwich over so the other side can be toasted. 
  4. When both sides are golden brown, take off heat and slice down the middle. 

Serve with bowls of the chowder. Enjoy!

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April 24, 2012


Pasta With Northern Italian Tomato Sauce
Ingredients:
1.5 pints cherry tomatoes
4 cloves garlic
1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
Olive oil
2 tablespoons butter
1/4 cup balsamic vinegar
4 oz Parmesan cheese
Fresh basil
Salt and pepper
To Make:
Cut tomatoes into halves.
Peel and slice the garlic.
Pick off the basil leaves and set aside. 
If using lasagna sheets, cut them into 3 or 4 long strips.
Grate Parmesan cheese.
Boil large pot of salted water for the pasta. 
In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
Enjoy!

Pasta With Northern Italian Tomato Sauce

Ingredients:

  • 1.5 pints cherry tomatoes
  • 4 cloves garlic
  • 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
  • Olive oil
  • 2 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 4 oz Parmesan cheese
  • Fresh basil
  • Salt and pepper

To Make:

  1. Cut tomatoes into halves.
  2. Peel and slice the garlic.
  3. Pick off the basil leaves and set aside. 
  4. If using lasagna sheets, cut them into 3 or 4 long strips.
  5. Grate Parmesan cheese.
  6. Boil large pot of salted water for the pasta. 
  7. In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
  8. Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
  9. Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
  10. Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
  11. Enjoy!

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April 11, 2012


Cherry Tomato, Asparagus, and Avocado Quiche
Ingredients:
1 cup flour
3 1/4 tablespoons butter
3 tablespoons water
Salt and pepper
2 eggs
3/4 cup sour cream or creme fraiche
1 cup shredded cheese - I use mozzarella and jack cheese
1 small bunch asparagus
Small handful cherry tomatoes
1 avocado
To Make:
For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
Chop off the tough ends of the asparagus and discard.
Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
Bake for 20-25 minutes, until slightly browned. 
Let sit for 5-7 minutes before cutting. 
Enjoy!
A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

Cherry Tomato, Asparagus, and Avocado Quiche

Ingredients:

  • 1 cup flour
  • 3 1/4 tablespoons butter
  • 3 tablespoons water
  • Salt and pepper
  • 2 eggs
  • 3/4 cup sour cream or creme fraiche
  • 1 cup shredded cheese - I use mozzarella and jack cheese
  • 1 small bunch asparagus
  • Small handful cherry tomatoes
  • 1 avocado

To Make:

  1. For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
  2. Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
  3. Chop off the tough ends of the asparagus and discard.
  4. Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
  5. Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
  6. In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
  7. Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
  8. Bake for 20-25 minutes, until slightly browned. 
  9. Let sit for 5-7 minutes before cutting. 
  10. Enjoy!

A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

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February 13, 2012


Avocado Caprese Salad (Recipe by Marina)
Ingredients: 
Mozzarella cheese
Fresh basil leaves
1 avocado
1 large tomato
Avocado oil
Balsamic vinegar
Salt and pepper
To Make:
Cut the tomato into 1/4 inch slices
Cut Mozzarella into 1/4 inch slices
Slice the avocado into wedges
Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge
Drizzle over top with balsamic vinegar and Avocado Oil 
Sprinkle with salt and pepper
Enjoy!
This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

Avocado Caprese Salad (Recipe by Marina)

Ingredients:

  • Mozzarella cheese
  • Fresh basil leaves
  • 1 avocado
  • 1 large tomato
  • Avocado oil
  • Balsamic vinegar
  • Salt and pepper

To Make:

  1. Cut the tomato into 1/4 inch slices
  2. Cut Mozzarella into 1/4 inch slices
  3. Slice the avocado into wedges
  4. Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge
  5. Drizzle over top with balsamic vinegar and Avocado Oil 
  6. Sprinkle with salt and pepper
  7. Enjoy!

This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

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February 3, 2012


npr:

In Match-Up Of Beer And Cheese, Everybody Wins — With A Good Coach
With the Super Bowl looming, three questions are buzzing around America: Who are you pulling for; who’s singing at halftime; and where are you watching the game? And if you’re hosting a party, you’re also asking yourself: What am I going to feed these people?
So it’s a good time to highlight a basic lesson of hosting: Nothing classes up a party — even one that’s focused on watching football on TV — like good cheese.
And as I learned recently, nothing tastes better with cheese than beer. That’s the word from Garrett Oliver, author of The Brewmaster’s Table, an influential book about how to make beer-food relationships work.
—Bill Chappell

npr:

In Match-Up Of Beer And Cheese, Everybody Wins — With A Good Coach

With the Super Bowl looming, three questions are buzzing around America: Who are you pulling for; who’s singing at halftime; and where are you watching the game? And if you’re hosting a party, you’re also asking yourself: What am I going to feed these people?

So it’s a good time to highlight a basic lesson of hosting: Nothing classes up a party — even one that’s focused on watching football on TV — like good cheese.

And as I learned recently, nothing tastes better with cheese than beer. That’s the word from Garrett Oliver, author of The Brewmaster’s Table, an influential book about how to make beer-food relationships work.

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January 26, 2012


To substitute goat cheese

Someone asked me earlier this week about what to substitute goat cheese with if they don’t like it. I can’t seem to find the reblog in my dash so I’ll answer and hope they find it.

To sub goat cheese (which I know is an acquired taste to many, myself included but now I love it!), try blue cheese or feta. Goat cheese is a lot creamier than the other two but the flavors are similar.

If you don’t like blue cheese or feta (I hate blue cheese, yek) try another soft cheese like brie or, even milder, Camembert. 

Hope that answered your question!

(Source: wineandleisure.com)

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January 20, 2012


Thai Red Curry Mac N’ Cheese (Recipe by Marina, inspired by Aarti Sequeira)
In honor of National Cheese Lover’s Day, this mac n’ cheese is killer!
Ingredients:
Salt and pepper
1 pound macaroni (I used spirals) 
5 tablespoons butter 
5 tablespoons all-purpose flour 
1 (4-ounce) jar Thai red curry past (I only had a little Thai red curry paste left so I combined it with Mild Curry Paste) 
2 cups whole milk 
2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream) (Additionally, you can sub cream with sour cream or yogurt)
8 ounces Monterey Jack cheese, grated 
8 ounces Cheddar cheese, grated 
Handful of panko crumbs (Originally, you would combine another 2 tablespoons of melted butter with the crumbs but I thought this was already rich enough without the added butter so I used just the panko crumbs.)
To Make:
Preheat oven to broil.
Part 1: Cook pasta according to package, until el dente.
Part 2: Make the roux
In a large frying pan, melt 5 tablespoons butter on medium heat and carefully whisk in the 5 tablespoons of flour. 
Continuously stir the roux so it doesn’t catch and start burning. Keep an eye on the heat level and if you feel like it’s starting to burn or isn’t cooking fast enough, either turn the heat down or turn it up a bit. Fire is your friend in this technique, use it!
Add the curry paste and continue stirring until fully integrated. 
Add in the milk and cream and continue stirring. 
Bring to a boil and immediately turn the heat down to a simmer.
Simmer for 5 minutes until the sauce has thickened slightly.
Take it off the heat and add the cheeses. Stir in until everything is a nice, creamy consistency. 
Part 3: Bake the mac n’ cheese!
Add the pasta to your baking dish.
Pour your cheese sauce over the pasta.
Salt and pepper to taste.
Stir everything together.
Sprinkle over with panko bread crumbs.
Stick it in the oven on broil for a few minutes until everything is bubbling and brown and crispy. 
Serve with some chopped chives or green onions or a squeeze of lemon juice. This addition really gives a nice punctuation to the dish and brings it to life!
Enjoy!

Thai Red Curry Mac N’ Cheese (Recipe by Marina, inspired by Aarti Sequeira)

In honor of National Cheese Lover’s Day, this mac n’ cheese is killer!

Ingredients:

  • Salt and pepper
  • 1 pound macaroni (I used spirals)
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 (4-ounce) jar Thai red curry past (I only had a little Thai red curry paste left so I combined it with Mild Curry Paste)
  • 2 cups whole milk
  • 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream) (Additionally, you can sub cream with sour cream or yogurt)
  • 8 ounces Monterey Jack cheese, grated
  • 8 ounces Cheddar cheese, grated
  • Handful of panko crumbs (Originally, you would combine another 2 tablespoons of melted butter with the crumbs but I thought this was already rich enough without the added butter so I used just the panko crumbs.)

To Make:

Preheat oven to broil.

Part 1: Cook pasta according to package, until el dente.

Part 2: Make the roux

  1. In a large frying pan, melt 5 tablespoons butter on medium heat and carefully whisk in the 5 tablespoons of flour.
  2. Continuously stir the roux so it doesn’t catch and start burning. Keep an eye on the heat level and if you feel like it’s starting to burn or isn’t cooking fast enough, either turn the heat down or turn it up a bit. Fire is your friend in this technique, use it!
  3. Add the curry paste and continue stirring until fully integrated.
  4. Add in the milk and cream and continue stirring.
  5. Bring to a boil and immediately turn the heat down to a simmer.
  6. Simmer for 5 minutes until the sauce has thickened slightly.
  7. Take it off the heat and add the cheeses. Stir in until everything is a nice, creamy consistency. 

Part 3: Bake the mac n’ cheese!

  1. Add the pasta to your baking dish.
  2. Pour your cheese sauce over the pasta.
  3. Salt and pepper to taste.
  4. Stir everything together.
  5. Sprinkle over with panko bread crumbs.
  6. Stick it in the oven on broil for a few minutes until everything is bubbling and brown and crispy.
  7. Serve with some chopped chives or green onions or a squeeze of lemon juice. This addition really gives a nice punctuation to the dish and brings it to life!
  8. Enjoy!

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November 14, 2011


Triple Cheese Stuffed Mushrooms (Recipe by Marina)

I come from a family where my mother has cooked almost every meal we’ve ever had. Only in recent years has she been more keen on going out then cooking at home (and I suspect it has something to do with two of her children being out of the house now). Regardless, I’ve grown up with home-made dinners and it’s what I do naturally. But sometimes, it’s difficult to come up with an idea of what to make. Thankfully, I’m exhausting my options of places to eat in West LA so I love to get creative at home. As such, it has become almost customary for my sister and I (who live in LA while my parents and younger brother live in Colorado) to call home and each other to mix and match ideas of what each of us is having for dinner.

Last night, I phoned up my mother but my dad picked up. I asked him what they ate for dinner and he said stuffed mushrooms. Now, my dad has never been the type to get into the details of cooking. For him, if it’s delicious, he likes it, no questions asked. He would rather not think about how it got to that stage. My mom being unavailable, I tried to grill him on how these stuffed mushrooms were made.  

Me: Was there meat?

Dad: No, no meat but it was yummy

Me: Can you remember anything that was it in?

Dad: Well, there was this lovely goat cheese, and another cheese, and some green stuff…

Me: Ok… Any other vegetables?

Dad: I don’t know. Maybe. The cheese was lovely.

So that’s pretty much the extent to which I was able to get my dad to think about food. Nonetheless, I decide stuffed mushrooms was the way to go. I had ¾ of a red pepper, two different cheeses, and some tomato paste in my fridge. I ran out to the store and picked up two giant Portobello mushrooms. The recipe for my thrown-together-turning-out-beautifully stuffed mushrooms is as follows:

Ingredients:

  • 2 large portabello mushrooms
  • 1/2 red bell pepper
  • 1 clove garlic - minced
  • 2 tablespoons tomato paste
  • dried basil
  • 2 oz mozzarella cheese 
  • 2 oz shredded cheese of choice
  • 2 slices provolone cheese
  • 1 tablespoon balsamic vinegar
  • olive oil
  • salt and pepper

To make:

  1. Gently remove the mushroom stems from the caps without breaking the caps
  2. Dice the mushroom stems
  3. In a small pan on medium heat, saute mushroom stems with minced garlic clove in a good lug of olive oil for 3 minutes until mushrooms are brown
  4. Dice red bell pepper
  5. On a baking sheet, add olive oil to coat bottom and place mushroom caps, face up
  6. Fill each mushroom with browned mushroom and garlic mixture, add oil from pan
  7. Add 1 tablespoon of tomato paste to each mushroom, spread as evenly as you can
  8. Sprinkle with dried basil to taste
  9. Add peppers to each mushroom
  10. Break up mozzarella all over the mushrooms
  11. Sprinkle shredded cheese on top
  12. Drizzle balsamic vinegar on each mushroom
  13. Place 1 slice of provolone on each mushroom
  14. Add salt and pepper to taste
  15. Bake for 15 minutes at 350 degrees
  16. Eat!

So so good. And super fast!

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October 24, 2011


Creamy Cheesy Spice Rice (Recipe by Marina)

This is so delicious when you have nothing in your fridge but still want something yummy. I actually make rice specifically for this dish. Try it even if it seems strange, it’s amazing!

Ingredients:

  • Cooked rice
  • Cilantro
  • Thousand Island dressing
  • Sirarcha
  • Sliced cheese (I prefer Muenster)

To make:

  1. Place enough rice in a microwave safe bowl for one portion
  2. Pick a few cilantro leaves and sprinkle them over the rice
  3. Dot the rice with Sirarcha sauce, to your desired spice level
  4. Spread about 1 1/2 tablespoons of Thousand Island dressing over rice
  5. Cover with 1 slice of cheese
  6. Place bowl in microwave for 1-2 mins
  7. Stir, eat

Try it! :D

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September 27, 2011


Here’s my 6 Minute French Green Bean recipe that is super delicious every time.
To make for one:
Ingredients:
a small handful of green beans
enough soft cheese (ie brie or Camembert) so that if you were making a sandwich, you’d be satisfied
salt + pepper
crushed rosemary
To make:
If green beans are too bitter that you cannot eat them like chips without cooking them, boil for 3-6 mins depending on how crunchy you like them
In a small bowl add; cheese, s+p, and a small sprinkle of rosemary
Microwave cheese for 30 secs to 1 min, until cheese is melted
While cheese is hot, pour over the green beans
Serve
Eat the deliciousness!

Here’s my 6 Minute French Green Bean recipe that is super delicious every time.

To make for one:

Ingredients:

  • a small handful of green beans
  • enough soft cheese (ie brie or Camembert) so that if you were making a sandwich, you’d be satisfied
  • salt + pepper
  • crushed rosemary

To make:

  1. If green beans are too bitter that you cannot eat them like chips without cooking them, boil for 3-6 mins depending on how crunchy you like them
  2. In a small bowl add; cheese, s+p, and a small sprinkle of rosemary
  3. Microwave cheese for 30 secs to 1 min, until cheese is melted
  4. While cheese is hot, pour over the green beans
  5. Serve
  6. Eat the deliciousness!

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October 20, 2010


lacuisine:

Marinated Mozzarella Follow the link for recipe.Thanks to Baked Bree

V. good idea for the fall months too.

lacuisine:

Marinated Mozzarella

Follow the link for recipe.

Thanks to Baked Bree

V. good idea for the fall months too.

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