the proper care and feeding of nerds: an experimental life and food blog

sweet potato burritos

2013-07-19T09:07:00.001-07:00

i've been using my slow cooker a lot. i mean, a lot a lot. like, three or four times a week. it's hot. i hate hot weather. i mean, i REALLY hate hot weather. i'm all for whatever it takes to get out of actually having to cook anything. i'd even survive on a diet of cold cereal and popsicles during the summer months. my nerd, and the nerd baby, however, require actual sustenance. thus, the slow cooker is my new bff.

sweet potato and bean burritos

2 small sweet potatoes, peeled and cut into small cubes
1 red bell pepper, seeds removed and diced
1 small red onion, or half a medium red onion, diced
1 can green chile's
1 can whole black beans
1 can whole pinto beans
1 teaspoon chili powder (or to taste)
1 teaspoon cumin
shredded cheddar (optional! this meal can be totally vegan if you leave out the cheese!)
tortillas
avocado, lime and cilantro for garnish

in a slow cooker combine sweet potatoes, bell peppers, onion, chile's, and both cans of beans. set slow cooker to low and cook for 6-8 hours. fill tortillas and brown in a skillet with a teensy bit of olive oil. garnish with avocado, cilantro and lime.

zucchini burgers with spicy corn salad

2013-07-15T21:40:00.002-07:00

last week while grocery shopping i impulsively picked up a bunch of zucchini and corn, both of which were on sale like they were going out of style. skip ahead a week, and these extra veggies i purchased are still sitting in my crisper, becoming increasingly sad looking. this morning i decided we had to have both of these for dinner tonight. i had originally intended to roast the zucchini: halved lengthwise, and sprinkled with some olive oil and smoked gouda. then i remembered all the times i decided to use my oven last summer and shuddered. not going to happen. i decided to steam the corn and the zucchini, and just serve them with turkey burgers. while reaching for the turkey patties in the freezer i remembered these zucchini patties i grew up eating. bingo. back went the turkey patties, and out came the grater!

this recipe is tweaked, of course, from the original recipe which my mom got from her high school best friend. i've omitted several things, and added my own personal touch. they were great, and so super healthy (except for the frying part)!

zucchini burgers

6 small zucchini, washed and grated (leave the skin on! it's delicious and super good for you!)
2 eggs
1 c fresh grated gouda
2 tbs cavender's greek seasoning
1.5 cup whole wheat flour*
canola oil for frying

in a large mixing bowl combine all the ingredients except the oil. stir until combined.
pour enough canola oil into a large skillet to create a thick layer- about 1/8 inch. heat over medium heat (we don't have a cooking thermometer, so i use a trick my nerd taught me- insert the end of a wooden chopstick into the oil. if the oil bubbles it's hot enough).
drop the zucchini dough into the oil using a 1/3 cup measuring cup. fry on each side for one minute. reduce heat to low and continue cooking, turning frequently, for an additional 5-8 minutes. remove patties from pan and set aside on a plate covered in paper towels to absorb any excess oil. let cool for a few minutes, then place on a bun and top with grilled red onion and avocado.

spicy corn salad

4 ears of corn, steamed
1/4 c mayonaise**
1 tbs tapatio

cut kernels off of the corn cobs. place in a bowl and chill for thirty minutes. mix in the remaining ingredients and serve.

*depending on how watery your zucchini is, you may need to add more flour. the batter should be muffin batter consistency.
**you can use canned corn, but fresh tastes sooo much better!

rustic white bean and kale pottage

2013-06-26T15:28:00.002-07:00

pottage: n
a thick soup made of vegetables, with or without meat.
origin: old french, literally something from a pot.
(dictionary.com)

1/2 yellow onion, or one small onion, chopped
2 garlic cloves, minced
1 tbs olive oil
8 c vegetable stock
4 large carrots, sliced
1lb bag small white beans, rinsed
1 bunch fresh kale, coarsely chopped**
1 large tomato, cubed
1/4 tsp sage
1 spring fresh rosemary
1/2 tsp salt
2 bay leaves

in a large skillet warm olive oil over medium heat. add onions and garlic and saute until tender and slightly browned, about 10 minutes.

combine all ingredients, except kale, in a slow cooker. cook on low for 4-5 hours. add kale and turn slow cooker to high. cook an additional 2-3 hours.

remove bay leaves and rosemary spring and serve with toasted cracked wheat sourdough.

this pottage has an wonderful flavor and is totally guilt free. this recipe can serve just a few, with plenty of leftovers for freezing, or a large dinner party.

**note: if you are not home and cannot add the kale halfway through cooking time, use spinach instead and add during the last 20 minutes of cooking.

dutch farmer's soup with gouda croutons

2013-06-13T22:48:00.001-07:00

we love soup here at nerd headquarters. not the msg-packed canned stuff either. fresh, delicious soup made from fresh, delicious produce and meat. i make a pot of soup at least twice a month. this weeks selection was a dutch's farmer's soup with gouda croutons. usually this soup is topped with bacon, but we consume a fair amount of bacon, so i opted to leave it out. make this the day before you plan on serving it so the flavors have time to get to know each other (it's also great to strain and add the veggies to your picky eater's quasadilla!)

dutch farmer's soup:

2 tbs butter
2 large russet potatoes, peeled and cubed
1 yellow onion, chopped
3 stalks celery, chopped
4 carrots, chopped
3 cups chopped cauliflower
6 cups organic vegetable stock
1/2 tsp salt
1/2 tsp black pepper
8 oz gouda cheese, sliced
sliced french bread

in a large dutch oven melt butter over medium heat. add veggies and saute until tender, about 10 minutes. add vegetable stock, salt and pepper. bring to a boil. reduce heat to low, cover, and simmer 25 minutes.

preheat broiler. arrange bread in a single layer on broiler pan and place in broiler six inches from flame for 2 minutes. turn slices over and top with gouda. return to broiler for 1-2 minutes, until cheese is melted.

place a crouton on top of each bowl of soup and serve.

i was leery about this soup because of the lack of herbs and seasoning, but don't let that fool you. this soup is packed with flavor!

nerd baby has a birthday

2013-06-13T21:52:00.000-07:00

this year has been the craziest, funnest, most wonderful year ever. our bundle of joy has grown from a teensy bitty thing (5 pounds, 8 ounces!), to a walking, talking, go-go-go ball of energy. months of planning went into celebrating her very first birthday, and i am so pleased with the results.

nerd daddy took the day off work so we could take nerd baby to the l.a. zoo on her actual birthday, so we decided on a zoo themed birthday party. i made everything i could myself, from hand-stamped napkins to homemade favor bags and snacks.

homemade favor bags include animal crackers, fruit snacks, personalized water bottle, zoo animal themed erasers, pencils, notepads and stamps, and homemade animal bottle cap magnets.

clockwise from top left: circus animal cookies and arrowroot animal crackers, homemade chex mix, watermelon cubes, multi-grain goldfish crackers.

homemade pink lemonade cupcakes with vanilla frosting and animal cracker toppers.

homemade rice crispy treats with sprinkles.

hand-dipped white chocolate pretzels.

hand-stamped zoo napkins.

tea sandwiches: butter and cheddar, cream cheese and olive, and ham and american cheese.

personalized water bottles (designed by daddy nerd!)

mint tea with organic honey and lime, and pink lemonade with fresh lemons.

happy birthday to our itty bitty nerd!

bacon balsamic chicken salad

2013-05-30T21:41:00.001-07:00

this was one of those last minute, whatever's-in-the-kitchen meals. it's savory, sweet, crunchy, tender, and really just delicious.

enjoy!

3-4 slices bacon, chopped

2-3 chicken thigh fillets, cut into bite sized pieces and marinated in balsamic vinaigrette

1/4 cup brown sugar

salad lettuce

2 green onions, chopped

handful dried cranberries

handful candied walnuts or pecans

1 apple, chopped

2-3 slices sharp cheddar, cut into cubes

in a large skillet over medium-low heat begin to render bacon. once the bacon is partially rendered drain all the fat from the skillet. add chicken and about 1/4 cup balsamic marinade. sprinkle brown sugar over the bacon and chicken. turn heat up to medium and continue cooking until chicken is thoroughly cooked. drain and set aside to cool.

in a large salad bowl combine all ingredients. toss and serve with balsamic vinaigrette and garlic croutons.

we're having burgers for dinner wink, wink

2013-05-22T21:58:00.002-07:00

no, really. we're having burgers. just, ehhhhhh, not on a bun.

it is very possible that your nerd has a natural aversion to anything with the word "salad" in it. sooooo, unless you have successfully convinced your nerd that lettuce is made of bacon and mountain dew, he probably won't go near the stuff. this is where a little creativity and ingenuity come into play. if your nerd happens to be a salad lover (like mine is!), this meal is a great break from the norm!

we typically have salad four or five times a week, and this is on our top five list. i don't make it often, but sometimes when you've had salad after salad after salad, you just want a nice, juicy burger. this is the best of both worlds.

hamburger salad:

1 head romaine lettuce (use whatever lettuce you like. i use romaine because it is a great source of vitamins and minerals)

2 hamburger patties, seasoned, fully cooked, and chopped into small pieces

sharp or medium cheddar, shredded

1 tomato, cut into wedges

1 avocado, pitted and sliced

yellow onion, sliced and grilled

dill pickles (just do it. trust me. it's delicious!)

thousand island dressing

croutons

toss in a large salad bowl and enjoy guiltlessly.

holy magenta stew batman!

2013-03-24T21:50:00.001-07:00

it is a little hobby of mine to prepare meals we've never made and/or eaten before. borscht has been on my list for quite some time, but not being a fan of beets i've put it off time after time. i finally decided to give it a shot and aside from it looking like a pot of guts we were pretty pleased (baby nerd liked it too!). chock full of delicious, fresh veggies, this stew is hearty, healthy, and so so so yummy!

borscht:

5 c chicken stock
2 c shredded cabbage
1 c chopped yellow onion
4 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1 1/2 peeled, chopped raw beets
2 tsp sugar
1 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tsp dried dill weed
1 tbs red wine vinegar
sour cream for topping

in a large soup pot combine chicken stock, cabbage, onion, celery, carrot, and garlic. bring to a boil. reduce heat to low and simmer ten minutes. add beets, sugar, paprika, salt, pepper, and dill. stir until combined. cover and simmer 30 minutes. add vinegar and serve.

back in the kitchen: slow cooker ribs

2013-03-19T21:22:00.001-07:00

after several months i'm back in the kitchen and ready to share! i originally decided to take a break from blogging because i needed to focus on my etsy shop, my nerd, my nerd baby, my household, and getting back into my pre-pregnancy pants. but now that i've got the juggling down i'm ready to start cooking it up!

i know how most women feel about the subject, but i am all about kitchen appliances as gifts. i've been whining about my 2 quart slow cooker (don't get me wrong, i love the thing. it was the very first appliance we purchased as a couple. it's just too damn small!), so this year for my birthday my nerd came home with a beautiful 5 quart slow cooker. this is the second time i've used it (the first being a delicious pot roast last week!), and i am looking forward to many, many more!

slow cooker ribs

3 beef or pork ribs
1 tsp brown sugar
1 tsp garlic powder
1 tsp salt

1 bottle beer
barbecue sauce

mix brown sugar, garlic powder, and salt in a small bowl. rub into ribs and cover with plastic wrap. refrigerate overnight.
slice the onion into rings and layer on the bottom of your slow cooker. add the ribs, and pour the entire bottle of beer over everything. cook on low for 8 hours.
preheat oven to 350f. carefully remove ribs from slow cooker (the bones should fall right off), and place on a baking sheet. baste with barbecue sauce and bake for ten minutes on each side. serve with roasted rosemary potatoes and steamed asparagus.

This recipe can be doubled or tripled to serve more.

chocolate dipped shortbread cookies

2012-11-15T14:27:00.000-08:00

i know i said i was taking a break and, for the most part, the only exciting thing that's been coming out of my kitchen lately is the giant salad we've been having for dinner nearly every night. but... i just made these shortbread cookies that i can't not share.

yesterday i went to visit my brother and sister-in-law and their new baby. it's my personal policy to never visit new babies without yummy treats for mom and dad, so i whipped these up the night before and wrapped them in some pretty paper without even tasting them. this morning i pulled the leftover dough out of the fridge and baked the rest.
baking these delicious shortbread cookies this morning was no small feat... i have a 6 month old baby who gets into everything, a very poorly behaved cat i'd like to strangle, and a house that desperately needs cleaning, and for some reason, i decided to throw baking these delicate cookies into the mix.
was it worth it?
.....
i just sat down with my half cup of cold coffee from this morning and finally ate one, and i have to say that i could die a buttery, flakey, delicious death.

i used Ina Garten's (Barefoot Contessa) recipe which I found on the food network's website. i love her show, but have never tried any of her recipes. i did make a few alterations due to the ingredients i had on hand. i used salted butter instead of unsalted, and i omitted the 1/4 tsp salt the recipe calls for. i also used sparkling sugar on top, for a coarser texture. i used semi-sweet chocolate chips, but had to thin them down with a little vegetable oil so they'd coat the cookies well.

can't wait for my nerd to get home from work to taste them!

the proper care and feeding of nerds is going on the back burner

2012-10-24T12:47:00.000-07:00

i'll be taking a hiatus from blogging for a few weeks to spend some time working on my other hobby, crocheting.

i'll return with lots of baked goodies and winter soups!

xo

buffins: beer and muffins, together at last

2012-10-12T13:04:00.002-07:00

i found this recipe while searching for a beer bread recipes. i was excited to try it out, but halfway through mixing it up i realized it was a total bust... the batter turned out like cookie dough, and with no binding ingredient the muffins would have simply crumbled. i added an egg, a bit more beer (because who doesn't want a bit more beer???), and substituted whole wheat flour for the all purpose originally suggested.
i made two batches; one with semi sweet chocolate chips and one with butterscotch morsels. i was only going to make chocolate, but my nerd loves butterscotch and asked me to indulge him. glad i did, because it turns out that butterscotch is the perfect accompaniment to the rich and bitter chocolate stout
.
beer. chocolate. butterscotch. these manly muffins are just shy of motor oil and machine guns.

double chocolate stout muffins

3 c whole wheat flour
3 tsp baking powder
1 tsp salt
1/4 c sugar
1 pint double chocolate stout
1/2 c melted butter
1 egg
2 c chocolate chips OR butterscotch morsels

preheat oven to 375f. spray muffin tin with baking spray.

in a large bowl sift together flour, baking powder and salt. stir in sugar.
slowly pour beer into flour mixture. add melted butter and egg. stir gently until combined.
mix in chocolate chips or butterscotch morsels.
spoon 1/3 c batter into each muffin cup. bake for 20 minutes, or until toothpick inserted into middle comes out clean.

makes 12 muffins

chicken and thyme-rosemary buttermilk biscuits

2012-10-05T11:57:00.001-07:00

i made this last friday for some friends who stopped by for dinner. i forgot to take pictures, so i had to make it again (not complaining, it was wonderful!) during the week. we're still eating the leftovers from the second batch. this was a first-time recipe for me, and will now be my go-to chicken soup.

not feeling the dumplings? skip those and add about a cup of uncooked egg noodles during the last ten minutes of cooking, and feel free to adjust the recipe. add more veggies, leave the barley out, experiment with the herbs.

4 chicken thighs, skinless and boneless
4 chicken breasts, skinless and boneless
1 c chopped yellow onion
2 c sliced carrots
1 large potato, cubed
2-3 celery stalks, sliced
1 tsp dried thyme
pinch of dried rosemary
3/4 tsp salt
1 tbs pearl barley
4-6 cups chicken stock (enough to cover all ingredients)
1/4 c water
1/4 c flour

in a large soup pot over high heat, combine chicken thighs, chicken breasts, onion, carrots, celery, potato, thyme, rosemary, salt, barley, and enough chicken stock to cover all the ingredients. bring to a boil. reduce heat to low and simmer, covered, for 45 minutes.
mix flour and water in a small bowl and pour into soup, mixing well. allow to thicken, about 2-5 minutes.

for the dumplings:
2 c flour
1 c buttermilk
1 tsp dried thyme
pinch of dried rosemary
1/2 tsp salt

mix until combined. drop by heaping teaspoonful on top of the hot soup. turn the heat up to high and cook, uncovered, for about 10 minutes. reduce heat to low and cover, simmering another 10-15 minutes until dumplings are done (test by inserting a toothpick into one. if it comes out clean they're done).

serve 4-6

anniversary cookies

2012-10-02T11:41:00.001-07:00

my nerd and i met and started dating in the later part of august, 2009. on october 2nd of the same year i made him a batch of these cookies, the first cookies i had ever baked for him. later that evening he asked me to be his girl. three years later, i'm still his girl, his one and only, and he's my best friend, the father of my child, and the absolute love of my life. i know deep down that we were meant to be, but sometimes i wonder if it was the happy belly full of these rich, delicious cookies that did the asking that day three years ago.

i love you hunnie <3 <3 <3

pumpkin chocolate chip cookies

1 c canned pumpkin
1 c granulated sugar
1/2 c vegetable oil
1 egg
1 tsp milk
1 tbs vanilla extract
1/2 tsp freshly ground ginger root
2 c flour
1 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 c semi sweet chocolate chips
1/2 c chopped pecans

preheat oven to 350f.

in a medium bowl whisk together pumpkin, sugar, oil, egg, milk, vanilla, and ginger root. set aside.

in a large bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

add wet ingredients to dry. mix until just combined. add chocolate chips and pecans.

drop by heaping teaspoonful onto lightly greased baking sheet. bake for 10-12 minutes, until lightly browned. transfer to rack and cool.

make these for your nerd, and maybe you'll be lucky in love too!

<3 <3 <3

dinner omelet

2012-09-25T09:36:00.000-07:00

who doesn't love an omelet??? i didn't season these at all, mostly because we had a really long day and i forgot. i thought they'd be a little on the bland side, but they were actually pretty good.

1 c asparagus, cut into 1-2 inch pieces
6 mushrooms, sliced
1 garlic clove, minced
1/4 small sweet onion, chopped
1 tbs olive oil
2 chicken and apple sausages, sliced
4 eggs
4 tbs milk
2 tbs butter
1/2 c grated smoked black pepper white cheddar

1. warm olive oil in a large skillet over medium heat. saute asparagus, mushrooms, garlic and onion until asparagus is slightly tender. remove from pan.

2. add sausage to pan and saute until browned. remove from pan.

3. melt 1 tbs butter in same pan. reduce heat to low.

4. in a small bowl whisk together 2 eggs and 2 tbs milk. whisk for about a minute- you want all the air bubbles in the mixture you can get.

5. pour into pan. allow to cook until the egg is mostly solid, about 1 minute. add half of the veggies and sausage sliced to half of the omelet. sprinkle on 1/4 c cheese. carefully fold the other half over.

6. repeat steps 3-5 with the remaining ingredients.

beer brat

2012-09-21T22:44:00.000-07:00

i set out with the intention of making my own sauerkraut. really, how hard could it be? after much research and consideration i've realized that this just is not possible. sauerkraut takes weeks, if not months, to ferment and acquire the perfect flavor. and you can't just make a little... while i love preparing meals from scratch, i just can't justify making 5 pounds of sauerkraut when we really only need about half a cup. so in the end, the star of this meal was the beer brat. mmm-mmhmmm delicious!

1 pint bottle guinness

2 tbs butter

1/2 small sweet onion, sliced

4 bratwurst

in a medium sauce pan heat beer and butter until butter is melted. add bratwurst and onion slices. simmer over medium-low heat until the beer has reduced into a syrupy sauce, about 1 hour. turn bratwurst about every 10 minutes to prevent burning. serve with sauerkraut, mustard, and toasted bread rolls.

easy, cheap, and yummy!

leftovers... now what? beef short rib ramen

2012-09-21T00:03:00.003-07:00

sometimes i just can't get my rear in gear to cook. and sometimes we have so many leftovers i don't know what to do with them. and sometimes, those two things combined can turn into a great meal!

beef short rib ramen

this really doesn't require a formal recipe. just heat up whatever meat you have leftover. i used my braised short ribs (i also made my own broth using the gravy from the ribs, heating it with some filtered water, instead of the ramen broth mix). prepare your ramen, add a fried egg and enjoy!

honey dijon chicken with rosemary rice

2012-09-18T14:42:00.001-07:00

honey dijon chicken with rosemary rice

honey dijon chicken

1/3 c honey
1/3 c smooth dijon mustard
1 tbs olive oil
2 chicken leg quarters
salt
1/4 c chicken stock
2 or 3 rosemary sprigs
1 slice onion

preheat oven to 350f.
in a small bowl mix honey, mustard, and olive oil.
season chicken with salt, then place, skin side up, in a shallow casserole dish. spoon honey mustard sauce over the top, coating the chicken. pour chicken stock into the bottom of the dish. place rosemary sprigs in between and around chicken. separate rings from onion slice and layer over chicken.
place in oven, 45 minutes. remove and spoon sauce over the top of the chicken. turn oven up to 425f. place chicken back in the oven for 15-20 more minutes, until skin is crisp.

rosemary rice

prepare 2 servings of basmati rice, adding 1 sprig of fresh rosemary.

thistle of the gods

2012-09-17T23:06:00.000-07:00

artichokes are my go-to comfort food whenever they're on sale at our market. my nerd likes them too! i've always had them boiled or steamed, and wanted something a little different. these were fantastic, roasted in the oven, with garlic, fresh lemon and a bit of salt. yummmmmm!

2 artichokes
2 garlic cloves
1/2 tsp salt
2 tbs olive oil
1 lemon, halved

preheat oven to 425f. using a serrated knife cut off the stem and 1 inch off the top of the artichokes and rub with lemon to prevent discoloration. push a garlic clove down into the center of each artichoke and sprinkle 1/4 tsp salt over each one. drizzle 1 tbs olive oil over the top of each, and squeeze 1/2 lemon over each, making sure to squeeze out all the juice. if you have dry lemons, feel free to use a whole lemon on each artichoke. wrap with tinfoil and place on a baking sheet. place in oven and roast for 1.5 hours. serve with peppery white cheddar mac'n cheese.

blue box revolution episode 3: peppery white cheddar with ham and broccoli

2012-09-17T11:41:00.000-07:00

in the mood for something different, but don't have any idea what to make? whip up this recipe for white cheddar mac'n cheese and have your nerd drooling over his plate! i splurged a bit and bought a brick of tillamook smoked black pepper aged white cheddar, and it was totally worth it. add some caramelized onions, broccoli, and ham, and you've got a cheesy masterpiece!

peppery white cheddar mac'n cheese with ham and broccoli

1 box shells and white cheddar mac'n cheese
1/4 c smoked black pepper white cheddar
6 oz ham steak, diced
1 c chopped broccoli
1/2 c yellow onion, chopped
2 garlic cloves, minced
2 tbs olive oil

in a large skillet heat olive oil over medium heat. add onion and garlic. saute until golden brown. add broccoli and ham, continuing to saute until broccoli is tender.

prepare mac'n cheese according to directions, but brown the butter before mixing it in (you may need to add a little extra milk). add the onion, garlic, broccoli and ham, then add the white cheddar, stirring until completely melted.

of royal feasts: braised beef short ribs and rosemary fingerling potatoes

2012-09-16T22:56:00.002-07:00

this was one of the most labor intensive meals i have ever made, and i can't wait to make it again! i've never braised anything before, so i went out and bought a dutch oven just for the occasion (i've actually been dying for one for years). this recipe calls for wine, a lot of it, but don't let that dissuade you if you're not a wine person (we aren't). the ribs were fall-apart tender, super juicy, and had a really robust, aromatic flavor, and the rosemary fingerling potatoes were butter soft and delicious.

braised beef short ribs and rosemary fingerling potatoes

12 beef short ribs, bone-in
salt and pepper, to taste
1/4 c olive oil
1 yellow onion, peeled and chopped
2 stalks celery, chopped
2 dozen baby carrots, halved lengthwise
1/2 lb white mushrooms
750ml bottle dry red wine (we used barefoot cabernet sauvignon)
6 c beef stock

preheat oven to 350f. season ribs generously with salt and pepper. heat olive oil in a 5 qt dutch oven over high heat.

add ribs to the pot, a few at a time, and brown on all sides.

set browned ribs on a plate and add onion, celery, carrots and mushrooms to the pot.

saute, stirring often, until onions are golden brown. empty veggies into a bowl and set aside.

using the wine, deglaze the pan, scraping off any browned bits from the bottom. reduce the wine by three quarters until thick and slightly syrupy (15-20 minutes).

return the ribs to the pot and pour in the beef stock, adding enough water to cover everything. bring to a boil.

cover and place in oven. cook in oven (braise) for two hours.

remove from oven and return the veggies to the pot. continue cooking in oven for 30 more minutes. allow pot to cool completely, then place, covered, in refrigerator overnight.

the next day remove from fridge and scoop out all the fat that has solidified at the top. discard the fat.

place the pot, uncovered, over medium heat. cook for about 40 minutes. remove the ribs and place them on a plate. cover with foil. using a slotted spoon, scoop out all of the veggies. place them in a bowl, cover with foil. continue to reduce the sauce, adding a mixture of 2 tbs cornstarch and 1/2 c hot water, for about 30 minutes, or until the sauce has reduced by half.

spoon a little sauce over the ribs and serve, veggies on the side. we used some of the excess sauce for dipping.

for the potatoes, just toss a couple handfuls of fingerling potatoes in a bowl with olive oil, salt, pepper and dried rosemary. transfer to a foil lined sheet and bake in oven at 350f for 45 minutes.

serves 6 (or 2 with enough leftovers for ramen and sandwiches!)

french bread

2012-09-13T19:54:00.001-07:00

french bread fresh from the oven. perfectly crusty, doughy, and salty. i used the same recipe as last time, but i adjusted the time and temperature. it turned out perfectly! can't wait for the nerd to get home from work to taste it!

1 packet dry active yeast

1 tsp granulated sugar

1 1/2 c water (105-115 degrees)

4 1/2 c all purpose flour

2 1/2 tsp salt

in a large bowl, sprinkle yeast and sugar over water. set aside to allow yeast to activate, about 5 minutes.

in a medium bowl mix together 2 c flour and salt. set aside.

mix 2 c flour into bowl with water and yeast, 1 c at a time. mix in flour/salt mixture, a little but at a time, until a stiff dough is formed.

turn dough out onto a lightly floured surface and kneed, adding the last 1/2 c flour, for about 8 minutes. add extra flour, as needed, to keep dough from sticking to surface and hands.

set dough in a lightly oiled, deep bowl and cover with plastic. let rise until doubled in size, about 1 1/2 hours.

preheat oven to 375f.

uncover dough, and punch down. remove from bowl and form a long, slender loaf. place diagonally on a lightly oiled baking sheet and let rise for 30 minutes.

using a sharp knife, make 4-5 diagonal slits along the top. sprinkle with cold water.

bake for 30 minutes.

fail bread

2012-09-09T10:27:00.002-07:00

ok, so i'm not even going to bother typing up the recipe for this disaster. i pulled this recipe off some baking site, and i'm not sure if the temperature setting was wrong, or the bake time, but what we ended up with was a loaf of burnt fail, me in tears, and my nerd with only half a meal on his plate.

i had planned on serving this bread with two separate meals: with leftover soup, and as french toast. not going to happen. we did end up scooping out the insides, which were pretty good, but most of this loaf was thrown in the garbage.

acorn squash

2012-09-08T23:14:00.000-07:00

hearty, healthy, and delicious. acorn squash are packed full of vitamins, fiber, and sweet deliciousness. they have a wonderfully sweet, nutty flavor, and pair well with just about any cut of meat. my nerd had never eaten acorn squash before he met me, and was super skeptical about the concept. turns out, he loves it!

1 acorn squash

2 tbs butter

2 tbs brown sugar

3 slices bacon, halved
4 squares of tinfoil

preheat oven to 400. cut the acorn squash in half, lengthwise. do not cut through the middle, because the squash will not lay right in your oven. scoop out and discard the seeds.

using a fork, poke several holes in the squash flesh.

deposit 1 tbs butter and 1 tbs brown sugar into each squash half.

cover each squash half with three bacon slice halves.

wrap the bottom of each squash half with foil. using the remaining foil, cover the tops.

place directly on the middle oven rack, and bake for 40 minutes. remove the top foil and bake for an additional 20 minutes. depending on your oven, you may need a little more or less time. the squash is done when the flesh is tender.

spinach & pesto pizza

2012-09-05T09:28:00.001-07:00

here at nerd headquarters we love pizza. but not just any old pizza. great pizza. we're always on the lookout for the freshest, most delicious pizza we can find. there are a couple spots locally that we frequent, all of them favorites for different reasons. one has the best mozzarella- fresh, gooey, and plentiful. another has the yummiest crust, and another that's open 24 hours (which is great because the nerd works crazy hours) that has super fresh toppings. but our all time best spot for pizza is right here at home. i have yet to make the dough from scratch, and i really hate those pre-made pizza crusts that come in a bag, so i buy my dough from trader joe's. they carry three different types: plain, garlic and herb, and wheat. the garlic and herb is our fave.

1 bag trader joe's garlic & herb pizza dough
pesto of choice (i also get this from tj's)
handfull of fresh baby spinach, rinsed and dried
8 oz fresh mozzarella, thinly sliced
1/2 tomato, thinly sliced
4-5 medium sized white mushrooms
1 small can black olives, sliced
about a dozen pepperoni slices

sandwich the tomato slices between paper towels to absorb the excess moisture. otherwise you'll end up with watery pizza.
prepare pizza dough according to package directions. spread pesto over dough, all the way to the edges. use as much or as little as you like, but keep in mind that while pesto is delicious, it can be overbearing if you use too much.
layer the pie with spinach, then the sliced mozzarella, saving one slice to grate over the top. add the tomato slices, mushrooms, black olives, and pepperoni. shred the remaining slice of mozzarella over the top of the pizza.

bake according to dough directions, 475 for about 10 minutes.
remove from oven and let rest for 5-10 minutes. slice and serve.

this recipe never fails to please my nerd. sometimes we switch up the toppings, or use a tomato sauce instead of pesto, but it's always a hit, and we rarely have leftovers.

the proper care and feeding of nerds: an experimental life and food blog

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