Tuesday, February 26, 2013
Trouble was recently tasked with making something having to do with solar energy. After some
indepth research googling around he decided to create a solar hot dog cooker made from a Pringles can. Honestly, I think he was drawn to the idea of eating an entire can of chips and a hot dog for homework. We found some super simple directions here and got to work.
Posted by Jennifer Berentsen at 7:58 PM
Sunday, February 17, 2013
What you need:
- beets, I used 3 beets for 2 people
- 1 tablespoon olive oil
- salt, to taste
- 1 tablespoon balsamic vinegar
- pepper, to taste
What to do:
Toss beets in olive oil and lightly salt.
Place beets on a cookie sheet or roasting pan. (You can see here that I decided to roast onion and sweet potatoes as well.)
Place beets in a 450 degree preheated oven for 25-30 minutes. Stir beets around a bit after 15 minutes of cooking. Cooking time may vary a bit depending on the size of your beet wedges.
I love leftover roasted beets in salads with feta! Try it. Also, don't throw those beet greens out. The greens and stems can be sauteed or roasted and are completely delicious. I made beet leaf chips by tossing the leaves in a little olive oil and salt and roasting them in the oven until they were crispy.
Posted by Jennifer Berentsen at 7:49 PM
Tuesday, February 5, 2013
What you need:
- 8 oz. shredded extra-sharp cheddar cheese
- 8 oz. cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon garlic flakes or powder
- 1 teaspoon cut chives
- 1 jalapeno, minced
- 4 oz. jar diced pimentos, drained
- salt and pepper, to taste
Place all ingredients in a stand mixing bowl.
Mix until well combined.
My favorite way to eat pimento cheese...in a grilled cheese!
Posted by Jennifer Berentsen at 7:50 PM