For the love of bread

I know it's not a popular opinion these days, but to me, a meal just isn't a meal without bread. Whether it's biscuits, rolls, garlic bread, a french loaf, or just a piece of white bread to sop up the gravy, a meal just isn't complete unless it's sitting there on the side of your plate.

But seeing as how I have yet to master homemade biscuits that can't be substituted for hockey pucks, I have fallen in love with these wonderful little breads. The popover. Yes, I know it's generally eaten with jam as a side for a tea or brunch. But for those days when I want (ie. need) a quick and tasty bread for a meal, these work great. Takes about 5 minutes to mix up, pop them in the oven while everything else is cooking and voila.. 

Preheat the oven to 425'. Grease the cups of a small (6 cup) muffin tin and place in the oven.

(yes, while it's empty).

Whisk the eggs.

Mix together the eggs, flour, sugar and salt. 

Add the water....

then the milk.....

whisking together until the batter is smooth.

Remove the pan from the oven. Pour into the cups a little more than half way full.

Bake for 20-25 minutes .

Enjoy!

Full ingredient list (makes 6 popovers)

2 eggs

1 cup flour

1 tbs sugar

1 tsp salt

1/2 cup water

1/2 cup milk. 

Spanish Rice

I have a bad habit of repeating side dishes. The same old rice or mashed potatoes every single night. Of course, on those nights when we go with a more Mexican flavor meal, I make spanish rice. This dish is so simple and a perfect complement that I like to think it of 'something differnent' even though, yes, it is still rice.

Ingredients:
2 tbs olive oil
1 onion chopped
2 tbs minced garlic
2 cups of medium or long grain white rice
1 can chicken broth
1 cup water
1 6-oz can tomato paste
1 1/2 tbs oregano
1 tsp salt

In a large skillet brown rice in the olive oil over mediu to high heat. Add the onion and garlic and cook, stirring frequently for about 3-5 minutes until the onions are softened.

In a saucepan bring the broth and water to a simmer. Add the tomato paste, oregano and salt. Add the rice to the saucepan. Bring to a simmer and cover. Lower heat and cook for about 15-20 minutes.

Turn off heat and let steam for about 5 minutes before serving.

Enjoy!

Oh the mighty Asparagus

I'm sure most of us had a least favorite vegetable or fruit when we were kids. Mine were asparagus and brussle sprouts. I thought they tasted like grass... yucky grass that had been soaked in muddy waters and left to fry up in the sun. Yes, gross, I know.. but that was my opinion... until 6 months ago. I was trying to find another veggie to cook (getting tired of the standard green beans, spinach and broccoli) and my wonderful fiance, who hasn't met a food that he doesn't like (with the exception of boiled peanuts) suggested asparagus. No way.. not me.. I protested and protested until I realized that I sounded like a 3 year old. So I decided to try it. And, much to my surprise, I liked it. It was quick, easy, and cheap. Everything this girl likes. And while there still isn't a brussle sprout out there that I like, asparagus and I are know close friends. 

Snap ends off of fresh stalks. Marinate in olive oil and minced garlic.

Cook for about 20-25 mintues at 350-400'.

(I usually just pop them in the oven with whatever else i'm cooking. )

Enjoy!