Cake.

Ummm. I made this.

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Dark Chocolate Cake with Homemade Raspberry Sauce and Whipped Cream/Raspberry garnish

What you’ll need:

*1 pint of fresh red raspberries

*1 box of devil’s food chocolate cake

*vegetable oil (1/3 cup?)

*3 eggs

*water

*vodka (eye-balled it)

*cornstarch (1/4 tsp.)

*2 tablespoons sugar

*juice of 1/2 a lemon

*1 tub of reduced fat whipped cream

 

1. Make the cake as directed with eggs, oil, water and dry ingredients. Bake as directed as well.

2. While this is baking, make the raspberry sauce: Pour all but 8 of the raspberries into a saucepan with cornstarch, vodka, sugar, and lemon juice. Cook on low until raspberries have fallen apart and is thick. Let this sit for about 15 minutes to really thicken.

3. Even cakes out after they have cooled. Put one layer down on cake plate, and then top with 3/4 of the raspberry sauce. Make sure it is spread evenly. Then top with the other cake.

4. Spread the rest of the raspberry mixture on top of the cake (toward the center in a circle).

5. Next, I put all of the whipped cream into a plastic zip-top bag, cut the corner off one end, and piped the whipped cream onto the cake. I also used a butter knife to smooth it out. Lastly, I placed the 8 raspberries around the top to make the 8 pieces in the cake.

6. This step isn’t necessary (but it was for me as my kitchen was about 90000000 degrees), however you can put the cake in the fridge to let it set before serving. I let is sit for about 10 minutes before serving it.

 

YUM.

 

-L (&J and Bingley)

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New Twist on Pizza

So, it’s not technically a pizza. But we still think it was pretty awesome.

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Chicken, Arugula, Hummus, Pepper “Pizza”

You’ll Need:

*Parchment paper- not completely necessary, but made for a REALLY easy clean-up

*1 boneless chicken breast, cooked and chopped into bite size pieces

*2 sheets of phyllo dough

*arugula

*hummus, we used garlic lovers because it it my favorite

*Sweet peppers, chopped

*Cheese: You could really use any cheese you like. We used freshly grated mozzarella, but I would have also been happy with feta or pepper jack cheese (extra kick)

Directions:

1. Follow instructions on the box to pre-bake the phyllo dough

2. While the dough is baking, mix together some arugula with the garlic lovers hummus

3. Once the dough is baked and cool, spread the hummus mixture onto the dough as your sauce layer

4. Evenly spread the chicken and peppers across, then top with the cheese you chose

5. Pop back in the oven just to melt the cheese

6. Top with remaining arugula

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Enjoy!

-L (& J &  Bingley)

 

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We Planted a Garden.

PLANTS!

We have been wishing and hoping for a garden since we moved in together (remember our first attempt at plants? Poor parsley…)

We have successfully planted a garden! Now that we have some outdoor space, and the approval of our leasing office staff, we have planted flowers and herbs.

 

 

 

 

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Hydrangeas- always remind us of our honeymoon to Nantucket, as well as our favorite vacation spot of Chautauqua, NY 🙂

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Purple petunia and some fuzzy purple martian plant. We don’t remember what they are called. So we have renamed it “fuzzy purple martian plant.”

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Pink begonias!

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Our herb box (minus the cilantro awaiting its own herb receptacle). Planted in alphabetical order, due to my crazy organizational needs: basil, Greek; basil, sweet; dill; mint; and parsley, flat. This photo upgraded to hipster status by J’s bike.

We have been making so many great food dishes with all of our herbs the past two weeks! Omelets with fresh parsley, dill and Greek basil, and looking forward to fresh mint in our sun tea.

One of our favorite dishes from the week? Coq au Vin. I can never pronounce this correctly, so we call it “Fancy French Chicken and Wine Stew.”

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MMMmmmm.

In a Crockpot, layer:

1. Diced onion (I think I used 2)

2. Pint of button mushrooms, sliced

3. Diced crispy bacon (I used about 6 slices…totally used turkey bacon, no judgment)

4. 3 boneless chicken breasts, whole

5. About a box of chicken stock (low sodium)

6. Some red wine. Don’t even know how much I put in…just kinda poured it all over. And drank some. Also not sure of the quantity I consumed there.

7. A little S&P.

*Cook on low for about 8 hours. It will make your house/apartment/yurt smell amazing. We served it over egg noodles. I added some fresh parsley at the end, but forgot to take a picture of that…just know that it was delicious.

Now that summer has begun for me, hoping to get back into this blogging thing more often. Stay tuned for tomorrow’s blog post: chicken arugula hummus tarts.

-L (& J and Bingley)

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Coming out of Hibernation

So…we kind of failed in the blogosphere. We hit that point in our blogging career where we said “yes, we’re going to blog every week!”

 

8 weeks ago.

 

So, to come back to our lovely blog, and with the return of fresh produce (I LOVE SPRING), we give you…

 

SPICY MEXICAN STUFFED PEPPERS

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YOU WILL NEED:

  • 4 bell peppers (we used 2 green, 1 yellow, and 1 red)
  • Whole wheat couscous (a box….from the store)
  • Some olive oil
  • Mexican Chorizo (1 sausage worth?…it was long?)
  • An onion, chopped
  • 4 oz of Monterey Jack, shredded
  • 2 tomatoes, diced
  • 2 cups of chicken stock

1. Preheat the oven to 350.

2. Cut tops off of peppers, remove seeds and insides.

3. Chop the pepper tops and saute with onion and olive oil in a large skillet.

4. Remove the chorizo from the casing and add to the skillet.

5. While this is cooking, make couscous as directed on package.

6. Add tomatoes and 1 cup of chicken stock to the saute and let it simmer for about 10 minutes .

7. Once done simmering, and once couscous is ready, add couscous, 1/2 the shredded cheese, and 1 cup of chicken stock to the skillet- mix well.

8. Stand the peppers up inside a square baking pan and fill each (pack down inside).

9. Top the peppers with the remaining cheese and bake for 30 minutes.

Enjoy!

 

We have missed blogging and will be sure to try and blog more this spring as we make great, new dishes to share.

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-L&J (& B =^..^=)

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Emerging Columbus Artist Breaks from Convention (and Sanitation)

A rare photo of the artist sitting still, next to her work.

A rare photo of the artist sitting still, posing by her work.

Working under the name “Bingley”, young artist Froderich H. forayed into post-modern deconstructionalism this morning with the opening of her new installation, Papier.

Bingley has a tendency toward using more flexible and chewable substances as a medium. Previous work with these materials include What is carpet for? (A daring neo-conceptual piece wherein carpet becomes comestible), and Kittypoop Sports, an interactive exhibit.

Though it has no particular focal point, the only use of color in the piece is found on the knocked-over trashcan, salvaged from the artist’s apartment.

When asked by YPH representatives if the irony of using adhesives formed from her own body to attach pieces of material commonly used for sanitary processes was intentional, the artist regarded them silently with a blank, disdainful stare (pictured above).

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This newest installation is not without a sonic element- the artist herself had a hand in its marketing, announcing its completion by dancing around, very early in the morning, saying,

“Mow mow mow mow mow MMMRRRRRROOOOOOOOOWWWW MROW MROW MROW MROW.”

Other images of the work can be seen below.

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We Made Art

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Want to do something fun?

Grab some wine and canvas and put a tarp over your kitchen table.

Then paint some stuff.

And drink some wine.

We found it to be very relaxing.

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ART PARTY. WOOOOO

J+L

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Wave-o’s Ranch Arrows

Ever had an extreme craving for Mexican food?

ALL THE TIME?

Yeah, us too.

This Huevos Rancheros recipe is our adaptation of the one found at COOKIE+kate.

Because J has never successfully followed a recipe all the way through, and claims that he’s not about to start now.

Before you begin cooking, make sure you know how to fry eggs.

If not, marry someone who does.

That usually works for him.

 

Huevos Rancheros

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YOU WILL NEED:

  • 2 cans of black beans, drained and rinsed
  • half an onion, chopped
  • chili powder, cumin
  • half a lime
  • 1/2 cup of salsa verde
  • 1 ripe avocado
  • handful of cilantro (fresh or dry)
  • 1 clove of garlic (or a teeny spoonful of the jarred stuff)
  • corn tortillas (1 per serving)
  • eggs (1 per serving)
  • Feta cheese
  • hot sauce (we used Sriracha)

WHAT TO DO:

1. Saute the beans, onion, chili powder, and cumin with about 1/4 of a cup of water. If the mixture looks a little dry during cooking, you can add some more water.

2. Once the onions are translucent, let the pot simmer on low heat for 10 minutes. Mash some of the beans with a spoon (or whatever you’re using to stir) and remove it from the heat, still covered.

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J also tossed a couple of Hershey Kisses into the pot. This was probably a bad idea, in retrospect, but everything turned out ok. L didn’t notice 🙂

3. Blend the salsa verde, avocado, garlic and juice from the lime.

4. Heat it on the stove on medium-low heat for a few minutes, and set aside on the stove, covered (you can also microwave it).

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5. Fry (or scramble, if you like) the eggs in a large skillet.

The two eggs on the top are going LET'S BE EGG FRIENDS

The two eggs on the top are going LET’S BE EGG FRIENDS

Stack in the following order:

Tortilla  → Beans → Salsa → Egg

Top with feta and however much hot sauce you want!

J+L

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TOTS TOTS TOTS TOTS (THE TATER TYPE)

Our Grandmas both used to make this casserole. We ate it and it tasted like home.

Not literally, like we were eating bits of our house or something.

Just tasted homey, my homies.

Bingley always sits on the counter and supervises when we cook.
Bingley always sits on the counter and supervises when we cook.

 

GRANDMA’S CASSEROLE TASTINESS

OM NOM NOM NOM
OM NOM NOM NOM

YOU WILL NEED:

  • 1 big onion (or 2 little ones)
  • 1 pound of ground turkey (because sky turkey is harder to find.)
  • 1 can of cream of mushroom soup
  • 1 Tbs. ketchup
  • 1 Tbs. Whooshshooshshter sauce
  • 1 bag of frozen tater tots
  • about 8 slices of american (or cheddar) cheese
  • Olive oil

DO THIS STUFF:

  1. Preheat oven to 425° F.
  2. Cut the onion in half, then slice into half-rings, and punch them out.
  3. Sauté onions in a pan with olive oil until they are translucent.
  4. Put them in a bowl and set them aside.
  5. Sauté the turkey in the same pan until browned.
  6. In a large bowl, mix together the mushroom soup, ketchup, and wooshywoosh sauce.
  7. Dump the browned meat into the large bowl, and stir it all around until the meat is coated.
  8. Grease a glass baking dish (9×13) and spread the meat mixture around in the dish. (This will be the bottom layer of the casserole.)
  9. (Next layer): Spread the onions around on top of the meat.
  10. Layer the cheese slices on top of the onions.
  11. Layer the frozen tater tots in rows (doesn’t have to be perfect) on top.
  12. Bake for 25 mins.

Enjoy!

J+L

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In case there aren’t enough posts with the word “noodly” in them, here’s another one.

Asian Noodly-Type Stuff

TA DAAAAAAAAA

TA DAAAAAAAAA

L made this tasty dish from a leftover veggie tray from a party. It feeds several hundred.

Or two people for a few days.

Or one REALLY HUNGRY PERSON.

Anyway,

YOU WILL NEED:

  • Veggie tray stuff (we used 1 handful each of diced green, red, and yellow peppers, carrots, celery, and cherry tomatoes.)
  • 1 onion, also diced.
  • 3 cloves of minced garlic (in fact, just dump in a spoonful or so of the jarred stuff.)
  • Whatever leftover spaghetti you have. If you have a new box, guess, or use one of these amazing things.
  • Chicken breast(s) (2 works fine, we only had one.)
  • olive oil or veg. oil
  • salt and pepper
  • ginger powder
  • bottled teriyaki sauce

WHAT TO DO:

  1. Boil a big ol’ pot of water, then boil the pasta.
  2. Sauté onion, garlic, and oil in a large skillet until soft.
  3. Toss in the rest of the veggies, then let them get soft. WHILE THAT’S HAPPENING:
  4. Season the chicken with salt and pepper and a bit of oil, and pan-sear. (Cook until brown on the outside and cooked through. Basically until it looks like chicken.)
  5. Slice chicken into bite-size pieces.
  6. Pour the teriyaki sauce (1/2 to 3/4 cup) in with the vegetables, mix it on up.
  7. Add the drained spaghetti and mix.
WOOO SO FANCY

WOOO SO FANCY

Enjoy!

-J

 

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Ridiculously Easy Beef Stuff

Hi, YPHers!

J here, to tell you how to make beef stroganoff, but more importantly:

THAT RAW MEAT IS AWFUL AND DISGUSTING

AND

HATE IT

I HATE IT

I HATE IT.

Ok. That’s done.

Now on to stroganoff!

YOU WILL NEED:

  • a crock pot
  • 3 cans of condensed cream-of-mushroom soup
  • 1 cup of sour cream
  • 1/2 cup of water
  • a packet of dry onion soup mix (1 ounce)
  • 1 package of stew meat (2 lbs.) (bleh. bleh. bleh.)
  • 1 package of egg noodles

WHAT TO DO:

  1. Mix together everything except the meat and noodles in the crock pot.
  2. Take on the inevitable task of opening the meat package and dumping it into the crock pot. (L managed to find some that came pre-cut into cubes, saving me from having to touch the stuff too much. Is this an irrational dislike? Maybe.)
  3. Mix all o’ that together with a wooden spoon.

Put ’em together and whaddya got?

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UNSPEAKABLE BLOODY DEMON-SLURRY OF DEATH!

Tasty, right?

Wrong.

Bleh.

BUT:

Cook it on HIGH for 3 hours, put it over some cooked egg noodles, and you get:

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TASTY DELISCIOUSNESS

See? It was all worth it.

-J

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