Thursday, April 17, 2014
From the kitchen of One Perfect Bite...We are moving today and as luck would have it, it is pouring, as only it can pour in the Pacific Northwest. The movers might very well need an ark to get our furniture from storage to its new home. I don't mean to sound cavalier about it, but I'm so glad this day has finally come that the weather can't faze me. The installers finished the floors at nine o'clock last night and the Silver Fox and I worked for another two hours cleaning the fine pumice-like wood powder from the surfaces it covered. We are as ready for this move as we will ever be. Hopefully, I'll be able to access the internet without a break in service, but on the odd chance there is a problem, I wanted to share this salad recipe with those of you who are still looking for a first course to serve with your Easter dinner. It is fast, easy and economical, but more importantly, this unusual play on a standard spinach salad is also delicious. I do hope you'll give the salad a try. Here is how it is made.
Wednesday, April 16, 2014
From the kitchen of One Perfect Bite...I hate dieting and the restrictions associated with it. I don't do well with plans and prepackaged meals, so when I pack on pounds, I have to come up with recipes that work for me, but do not scare off the Silver Fox, a committed carnivore, who views most greens and meat substitutes as "stuff". C'est la vie. While I consider these mushrooms to be a main course, he views them as a side dish meant to keep meat from getting lonely on his plate. That actually has worked out well for both of us. At any given meal, there is at least one dish we can share and it makes creating diet meals a lot easier for me. Over the past three months, I've found or created recipes that make dishes I actually enjoy and I now have a collection of diet-worthy recipes to share with those of you who are also in waist watcher mode. These stuffed mushrooms are the first recipe in what I hope will become a weekly feature on One Perfect Bite. They are easy to make and quite satisfying, though I suspect you will want to add additional herbs and spices to the ingredient mix. I do hope you'll give these mushrooms a try. Here is how they are made.
Tuesday, April 15, 2014
From the kitchen of One Perfect Bite...I know it's a burning question and you've been waiting years for an answer. Fear not, your long wait is over. Not only do I have two recipes that use canned clams, they are also scaled to feed just two people. Around here, we call that a double whammy and as such, they both deserve to be included in our Table for Two recipe collection. Both recipes are fast and simple to execute and, despite their use of canned clams and broth, they both produce a great family meal that I know your crew will enjoy. If you find either dish lacking in flavor or substance, you can, of course, add more garlic or another can of clams, but I think you'll be pleased with the results if you follow the recipes exactly as they are written. I do hope you'll take your can opener in hand and give one or both of them a try. Here is how they are made.
Monday, April 14, 2014
From the kitchen of One Perfect Bite...The holidays have a way of sneaking up on us and it seems there is never enough time to accomplish all that needs to be done. When it comes to my holiday kitchen and what goes on my table, the recipes I use are a strange mix of the very hard and the very easy. The very easy ones are, of course, the result of the speed with which the clock ticks and the need to keep me sane while I get dinner on the table. My family loves fresh bread that's served warm from the oven and it has become a feature of our holiday meals. I love to bake and over the years I've collected a gazillion recipes for bread and rolls, but this is one I fall back on when I know I'm losing the race with time. These refrigerator rolls are especially simple to make because an electric mixer does all the work and no kneading is involved. The finished rolls have a soft yeasty interior and while the crust is slightly resistant to the tooth, they are not classic hard rolls. I've also found they make wonderful sandwich rolls when formed into six rather than twelve pieces of dough. This is a great recipe to keep on hand when you want to serve fresh bread to your family but are pressed for time. Here is how they're made.