Sushi (Let's Roll)

I contemplated taking sushi making lessons but after a little Googling (and the purchase of our new rice cooker) I thought we could handle it. And we could! Spoiler alert--it's really not that hard!

We got our fixins at Whole Foods and steamed up some rice (mixed with white rice vinegar). I used a cutting board and put down a bamboo roller covered in saran wrap. Then you press down a layer of rice as thin as you can get it and top it with a sheet of nori (seaweed). Then comes the fun part--just put your favorite toppings on there, and roll it up! You seal the top with a little water so it stays shut, then cut into slices with a sharp knife. I made mostly veggie, and my husband made some with shrimp and avocado. Will definitely be a fun group activity once we invite some friends over to try it out!

Movie Night

Our friends Laura and Adam had us over for 'movie night' (we're working our way through the AFI Top 100), and they served this delicious meal to go with 'Rocky'!

I'm hoping I remember the instructions correctly:  cabbage, onions, and carrots were roasted for about 2 hours at 200 degrees with just a little salt and balsamic vinegar. They were out of this world. Adam also whipped up a pumpkin risotto using pumpkin from their CSA. I didn't get a picture of it, but Laura made amazing little flourless chocolate cakes with mint cream on top that were rich and delicious. We're so lucky to have friends who not only can cook, but who put up with all of my weird dietary restrictions and watch movies with us!

Mexican Casserole

Was looking to use up some leftovers and make something easy and Mexican. This is what I came up with.

Fill up a casserole dish with refried beans, red enchilada sauce, sauted carrots and kale, and cheddar cheese. After it gets bubbly and hot, scoop some in a bowl and topped it off with fresh pico de galo, Greek yogurt, and a fried egg. Nice weeknight dinner.

Holiday Market

Early December marked my 7th time being a vendor at the Lowcountry Artist Market at the Music Farm. With my baking partner out of town, I focused on jewelry and collage prints for the holidays. I had an upstairs spot this time, with an incredible view of the rest of the market down below.

Sushi Bowls

I saw this idea on a blog somewhere and ran with it. After investing in a rice steamer (only $28) and making sushi rice with about a 1/4 cup of white rice vinegar and sesame seeds mixed in, cut up your favorite sushi toppings (cucumbers, tomato, roasted sweet potato, shrimp, cream cheese) and put everything in a big bowl with some spicy mayo and seaweed salad on top. Also found some torn seaweed snacks to get the taste of the sushi wrapper. Fast and yummy!

Root Veggie Frittata

I'm definitely on a frittata kick. I've been making one every Sunday and then reheating it for breakfast each morning before work. Protein, veggies, deliciousness...not a bad combo. This week I branched out a bit and tried making it with some root veggies.

It started with some beautiful carrots from Earth Fare that ranged from light yellow to bright pink. Then add some chopped sweet and regular potatoes, and golden and regular beets. Also threw in the standard butter, garlic paste, and onion base and went to town. Mix in six eggs with heavy cream, Gruyere cheese, parsley, and sea salt and you've got one tasty breakfast!

Happy Thanksgiving Ya'll

I hosted Thanksgiving this year and it was all gluten free. My favorite dish was (surprisingly) the stuffing, which I had never made from scratch before and kind of improvised on. Took some time but totally tasty!

Gluten Free Stuffing
8 cups of chopped GF bread (I used Udi's)
2 cups of vegetable broth (I'd probably add a little more next time)
2 eggs (I'd add one more next time)
Cubed butternut squash
1/2 of a small onion (diced)
Several heads of garlic (diced)
Butter
Sea salt and pepper
Rosemary (or other herbs)

1. Chop bread into small chunks and spread out on a large cookie sheet. Toast for about 12 minutes or until toasted. I did two trays that were fairly full (bonus--you'll have leftovers to make GF breadcrumbs with in the food processor--score!).
2. Meanwhile, saute the squash, kale, onion, and garlic in a few tablespoons of butter and season with your herbs and salt and pepper. I think you could substitute any other fall veggies and it would be just as good.
3. Whisk the eggs and stir in the broth. Toss the mixture in the liquid until evenly covered, then transfer to a casserole dish and cook (uncovered) for about 30 minutes at 350.