I'm already thinking Easter, so I whipped up an egg bake a few days ago. I wanted to test drive a new recipe before serving it for brunch, and I think it turned out really well.
It's kind of like a crust-less quiche, and it's good hot or cold. Plus, it's easy to make.
Wild Rice Egg Bake
Serves 10
1 cup cooked wild rice (frozen or canned)
one-half red pepper, diced
one-half cup asparagus, cut into one-half-inch-pieces
1 portabello mushroom cap, diced
1 cup dill havarti (or your favorite cheese), shredded
1 and one-half cup skim milk
4 egg whites
8 eggs
Preheat the oven to 350 degrees. Layer wild rice, red pepper, asparagus, mushroom and cheese in a 9-by-13-inch pan. Whisk milk, egg whites and eggs together. Pour egg mixture over vegetables, rice and cheese. Bake for 35 to 40 minutes, or until eggs are set. Let stand for a few minutes before serving.
Serve hot or cold.
Tuesday, March 27, 2007
Monday, March 26, 2007
Great Waters Brewing Company
Date visited: Friday, March 23.
I've been meaning to go back to Great Waters Brewing Company (426 St. Peter St., St. Paul; 651.224.BREW) since I tried the beer a few months ago. The brewmaster at Great Waters is incredibly creative, and it shows with every sip of the seasonals, which are prone to run out fast.
I had the Uber Maibock while I was there, and it was super sweet (but not at sweet as the High Point Dunkel at the Herkimer).
While I've never been disappointed with the beer at Great Waters, this time I was really impressed with the restaurant's menu. There were several vegetarian options, and I settled on Wild Rice Burger, a unique vegetarian patty made from vegetables and rice. It went perfectly with a pint, and it was incredibly satisfying.
We started the meal with a few appetizers. The Black Bean Quesadilla was by far the best. The Brewery Nachos were fine, and a friend who ordered the House Baked Pretzel was disappointed.
I would have liked to try the Black and Brew Pate appetizer (it's spicy black bean pate and hummus served with pita wedges, olives and peppers), but I couldn't find any other takers in the group. So when I go back, I'll pick a sunny afternoon to sit on the patio with a pint and a plate of Black and Brew Pate.
I've been meaning to go back to Great Waters Brewing Company (426 St. Peter St., St. Paul; 651.224.BREW) since I tried the beer a few months ago. The brewmaster at Great Waters is incredibly creative, and it shows with every sip of the seasonals, which are prone to run out fast.
I had the Uber Maibock while I was there, and it was super sweet (but not at sweet as the High Point Dunkel at the Herkimer).
While I've never been disappointed with the beer at Great Waters, this time I was really impressed with the restaurant's menu. There were several vegetarian options, and I settled on Wild Rice Burger, a unique vegetarian patty made from vegetables and rice. It went perfectly with a pint, and it was incredibly satisfying.
We started the meal with a few appetizers. The Black Bean Quesadilla was by far the best. The Brewery Nachos were fine, and a friend who ordered the House Baked Pretzel was disappointed.
I would have liked to try the Black and Brew Pate appetizer (it's spicy black bean pate and hummus served with pita wedges, olives and peppers), but I couldn't find any other takers in the group. So when I go back, I'll pick a sunny afternoon to sit on the patio with a pint and a plate of Black and Brew Pate.
Thursday, March 22, 2007
Complex solutions to simple problems
I'm about 200 pages in to "The Omnivore's Dilemma" by Michael Pollan, so I've been thinking a lot about what I eat -- and how to find out more about what I eat -- lately.
Then today I was browsing the New York Times online, and I found this article about a New York writer who's trying to live carbon-free for a year because his agent thinks he can sell a book about it. His lifestyle involves eating local food and not using toilet paper -- I'm guessing he's going to sell a few books (as long as people don't burn out on his blog).
Anyway, I'm feeling overwhelmed because how can eating responsibly (that is not dumping pesticides on the land and using gallons of gas to get food) be so difficult? I want to find a balance between convenience and sustainability -- is there one?
At least it's spring in Minnesota, which means Farmers' Markets are opening soon and it's time to find a Community Supported Agriculture program. A temporary solution is on its way.
Then today I was browsing the New York Times online, and I found this article about a New York writer who's trying to live carbon-free for a year because his agent thinks he can sell a book about it. His lifestyle involves eating local food and not using toilet paper -- I'm guessing he's going to sell a few books (as long as people don't burn out on his blog).
Anyway, I'm feeling overwhelmed because how can eating responsibly (that is not dumping pesticides on the land and using gallons of gas to get food) be so difficult? I want to find a balance between convenience and sustainability -- is there one?
At least it's spring in Minnesota, which means Farmers' Markets are opening soon and it's time to find a Community Supported Agriculture program. A temporary solution is on its way.
Wednesday, March 21, 2007
NalaPak (formerly Udupi Cafe)
Date visited: Wednesday, March 21
You know you've found a good restaurant when A) the menu denotes vegan items and B) there's more than two options. NalaPak (4920 Central Ave., Columbia Heights; 866.574.1113) is completely vegetarian, so all of their food is "safe" for me. I'd forgotten what it was like to go to a restaurant and have a whole menu of items to choose from.
I ordered Vegetable Samosa to start with, and they were served up hot and crispy. I couldn't decide between the Vegetable Korma or the Malai Kofta for dinner, but the waiter steered me toward the Malai Kofta (the menu describes it as "homemade cottage cheese vegetable balls served in a tangy cream sauce). I loved the rich sauce, but it was definitely on the sweet side -- it almost tasted like caramel.
My friend ordered the Aloo-Gobi Masala, and it was really, really spicy. The kind of spicy that burns the back of your throat and tongue. The kind of spicy that water makes worse. We ordered bread to kill the spice, and it was great. Spice wimps (like me) would be advised to ask the waiter about the hot-factor before ordering.
When I go back, I'm going to try the chai tea and attempt to save room for dessert.
You know you've found a good restaurant when A) the menu denotes vegan items and B) there's more than two options. NalaPak (4920 Central Ave., Columbia Heights; 866.574.1113) is completely vegetarian, so all of their food is "safe" for me. I'd forgotten what it was like to go to a restaurant and have a whole menu of items to choose from.
I ordered Vegetable Samosa to start with, and they were served up hot and crispy. I couldn't decide between the Vegetable Korma or the Malai Kofta for dinner, but the waiter steered me toward the Malai Kofta (the menu describes it as "homemade cottage cheese vegetable balls served in a tangy cream sauce). I loved the rich sauce, but it was definitely on the sweet side -- it almost tasted like caramel.
My friend ordered the Aloo-Gobi Masala, and it was really, really spicy. The kind of spicy that burns the back of your throat and tongue. The kind of spicy that water makes worse. We ordered bread to kill the spice, and it was great. Spice wimps (like me) would be advised to ask the waiter about the hot-factor before ordering.
When I go back, I'm going to try the chai tea and attempt to save room for dessert.
Tuesday, March 20, 2007
A spring pumpkin
My grandma doesn't like to eat much anymore. She's in her 80s, has a degenerative brain disease, lives in a nursing home and is confined to a wheel chair, so I don't blame her for being a little disinterested in food.
But that doesn't mean I don't try to coax her.
A few weekends ago I served her a lunch of warm rice pudding. Last weekend, as I searched to find something that might sound appealing, I remembered a recipe I had seen for pumpkin bread pudding.
It's the wrong season for pumpkin, but grandma still loved the pudding. I would recommend serving it with cinnamon ice cream.
The recipe I used is adapted from Didi Emmons' "Vegetarian Planet." I also love her second cookbook, "Entertaining for a Veggie Planet."
Pumpkin Bread Pudding
Serves 6 to 8
About 1/2 baguette, cut into 1 inch cubes
3 extra large eggs
3 1/2 cups skim milk
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon cinnamon (generous)
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup canned pumpkin puree
Preheat the oven to 350 degrees. Cover the bottom of a 10-by-13-inch baking dish with a single layer of bread cubes. In a large bowl, whisk together the eggs, milk, nutmeg, ginger, cinnamon, vanilla, sugar and pumpkin. Pour the mixture over the bread. Push down the bread pieces so they soak up the liquid. Let them soak for 10 minutes.
Bake the pudding in the lower third of the oven for 45 to 50 minutes, until a knife inserted into the pudding comes out clean. Let the pudding cool for a few minutes before serving.
But that doesn't mean I don't try to coax her.
A few weekends ago I served her a lunch of warm rice pudding. Last weekend, as I searched to find something that might sound appealing, I remembered a recipe I had seen for pumpkin bread pudding.
It's the wrong season for pumpkin, but grandma still loved the pudding. I would recommend serving it with cinnamon ice cream.
The recipe I used is adapted from Didi Emmons' "Vegetarian Planet." I also love her second cookbook, "Entertaining for a Veggie Planet."
Pumpkin Bread Pudding
Serves 6 to 8
About 1/2 baguette, cut into 1 inch cubes
3 extra large eggs
3 1/2 cups skim milk
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon cinnamon (generous)
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup canned pumpkin puree
Preheat the oven to 350 degrees. Cover the bottom of a 10-by-13-inch baking dish with a single layer of bread cubes. In a large bowl, whisk together the eggs, milk, nutmeg, ginger, cinnamon, vanilla, sugar and pumpkin. Pour the mixture over the bread. Push down the bread pieces so they soak up the liquid. Let them soak for 10 minutes.
Bake the pudding in the lower third of the oven for 45 to 50 minutes, until a knife inserted into the pudding comes out clean. Let the pudding cool for a few minutes before serving.
Wednesday, March 14, 2007
Rainbow Chinese Restaurant & Bar
Date visited: Monday, March 12
I was lured to the Rainbow Chinese Restaurant (2739 Nicollet Avenue, www.rainbowrestaurant.com) after tasting its amazing chocolate wontons at the Chocolate Expo last fall. After enjoying such a delicious, unusual dessert, I had high expectations for the restaurant.
I didn't order anything with tofu at the restaurant, which might have been a big mistake, because the vegetable/noodle-based dishes weren't all that memorable. I ordered the Happy Farmer, which had a bunch of vegetables and tiny, thin noodles, and a light sauce. I also shared some vegetable lo mein, which was pretty standard.
We did finish our meal with the chocolate wontons (imagine cream cheese wontons with a thick, rich chocolate pudding instead of cream cheese), and they were wonderful.
I was lured to the Rainbow Chinese Restaurant (2739 Nicollet Avenue, www.rainbowrestaurant.com) after tasting its amazing chocolate wontons at the Chocolate Expo last fall. After enjoying such a delicious, unusual dessert, I had high expectations for the restaurant.
I didn't order anything with tofu at the restaurant, which might have been a big mistake, because the vegetable/noodle-based dishes weren't all that memorable. I ordered the Happy Farmer, which had a bunch of vegetables and tiny, thin noodles, and a light sauce. I also shared some vegetable lo mein, which was pretty standard.
We did finish our meal with the chocolate wontons (imagine cream cheese wontons with a thick, rich chocolate pudding instead of cream cheese), and they were wonderful.
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