Mark and I went to a wedding in Houston over the weekend, so I was unable to check out all the awesome drawings/art at Domy’s Monster Show 4 opening on Halloween. It’s up until December, so I’m definitely going to go check it out, let me know if you want to come with me. Here are the monsters I submitted for the show:
Peanut Butter and Apple Sandwich Grilled with Sage Butter September 13, 2009
I made this sandwich for Mark for breakfast this morning, but I’m sure you could make it for any meal you please.
Sage Butter is something I already had in the fridge. I decided to start cooking with a butter/olive oil blend that i will share with you. It’s super simple and you can use it for almost everything.
1 stick room temperature butter (let it soften out of the fridge so it’s easy to mix)
1/2 cup olive oil
1 tsp. dried sage
Just mix them all together in a container, and don’t put it in the fridge yet, because it’s time to make the sammie!
Now for the sandwich:
2 slices 100% whole wheat bread
1 apple peeled and sliced
1. Spread the peanut butter thinly on both slices of bread.
2. Put a layer of apple slices on one piece of bread, and then put the other piece of bread on top.
3. Spread a thin layer of the sage butter on both sides of the sandwich.
4. Throw the sandwich on the skillet until it’s slightly brown on one side, and then flip it and brown the other side.
Green and Blueberry Salad August 18, 2009
This summer has been hotter than hell. I have been craving refreshing salads.
This weekend I came up with this simple goody (also blueberries are only $1.99 in Austin right now).
Green and Blueberry Salad
3 Cups Spring Greens
3/4 Cup Blueberries
1/4 Cup Raisins
1 Tablespoon Olive Oil
1/2 Tablespoon Balsamic Vinegar
1/2 Tablespoon Raspberry Vinegar
1/2 Tablespoon Flax seeds
Combine greens, blueberries and raisins in a large bowl.
In a separate bowl, mix oil, vinegars and flax seed as the dressing.
Pour dressing over salad and mix thoroughly.
You are finished! Hooray, time to enjoy your salad with a friend.
A Summer Lunch: Corn and Black Bean Salad July 12, 2009
Today for lunch I decided to make a variation on a recipe I found in the Daily Texan. Here’s what I made:
Corn and Black Bean Salad:
2 ears of fresh corn, husked
Juice of 1 Lime
1 Tbsp. extra virgin olive oil
1/4 cup chopped fresh cilantro
1/2 tsp. salt
Freshly ground pepper to taste
1 15-oz can black beans, rinsed
1 C shredded red cabbage
1 large tomato, diced
1/4 C minced red onion
2 fake chicken patties (optional, or use real chicken)
2 C salad greens
1. Steam corn, either by putting the corn about 1 inch water in a shallow microwave safe container and heat in microwave for 5 mins. or in a steamer tray on the stove.
2. When cool enough to handle, cut the kernels from the cob with a knife.
3. Whisk lime juice, oil, salt and pepper in a bowl. Add the corn, beans, cabbage, tomato and onion and toss to coat. Refrigerate until ready to serve on top of salad greens. Top with fake chicken heated following directions on package.
In my boyfriend’s words “This is a great summer meal!”