operagirlcooks's Profile

I love sumac in lentil soup -- really perks things up! Here's my recipe:

http://operagirlcooks.com/2011/02/22/turkish-lentil-soup-recip/

Mmmf. A big bowl of strawberries, sour cream, and brown sugar is my dad's favorite dessert . . . Now I know what to make on Father's Day. :-)

I first heard about Mary Roach while listening to the "Guts" episode of Radiolab -- on the program, she told the story of sticking her arm into a fistulated cow. This book is getting so much great press, and I'm looking forward to reading it!

Beautiful! I just made a batch of basil pesto earlier this week with lots of lemon . . . thank you for this awesome idea for using it up!

@M. Lee -- your pecan/blood orange combo sounds awesome! You were correct, the 12g was a typo, and has been corrected to 120g.

@mary.beckett -- Coconut oil has a less pliable texture than butter when frozen, and a lower melting point. As such, I imagine that it would be a bit difficult to grate it properly -- it would be a bit brittle and crumbly, and possibly thaw quickly and melt in your hands. You could try scooping out the required amount from the jar, forming it into a log, refrigerating it, then using a knife to shave it into small pieces if you'd like! That would work well, and reduce handling of the dough.

@joeyjoey -- you can find coconut oil at health food stores including Whole Foods. Also if you happen to have a Trader Joe's near you, they carry it for a very reasonable price.

@akjenberry -- I refrigerated my dough wrapped in plastic wrap, on a baking sheet. If you've got a free shelf in your fridge (wishful thinking in my world), you can also just place the rolled-out dough, wrapped in plastic wrap, directly on the shelf. Another space-saving option -- pat the dough into two 6-inch disks, wrap in plastic and refrigerate stacked on top of each other (at least 1 hour or overnight), then cut each into 8 wedges to make more traditional, wedge-shaped scones.

I made the Cook's Illustrated Cranberry-Pecan Muffins last week and they were pretty amazing. A word to the wise: if you're using partially-thawed-from-frozen cranberries, the batter will be much colder than if you used fresh ones, and it'll throw off the cooking time considerably. I had to lower the oven from 425F to 350F and bake the muffins an extra 8 minutes or so to avoid burning and allow them to cook through. http://www.cooksillustrated.com/recipes/detail.asp?docid=31256

Hmmm. Like chooriyah, I hope that this means more quinoa for the people who actually grow it, but I'm not too optimistic! Consider the banana . . . http://www.scq.ubc.ca/global-issues-for-breakfast-the-banana-industry-and-its-problems-faq-cohen-mix/

Mmm, those turkey wraps look especially good this morning, for some reason . . . I haven't made a wrap in ages! It's nice to be reminded about such an easy on-the-go meal.

I went to a Friendsgiving as well, on the Saturday after Thanksgiving. It was lovely to spend some of the weekend with my friend family, too!

Been cooking up a storm today. Made chipotle mashed potatoes and smothered chicken breasts, both were great!