nuts!

can i please remember this recipe for laters?

Ina Garten's Chipotle & Rosemary Spiced Nuts

**serving them warm is a particularly nice touch.

Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

rehabbing, not from the good stuff

mauricio had shoulder surgery about three weeks ago. he had dislocated his shoulder years and years ago, and didnt rehab properly back then. so now, 7 years later, his shoulder was popping out several (painful) times each week.
he was brave and finally bit the bullet and got the surgery to improve his quality of life- they went in there and just tightened everything up, made him good as new. rehab starts this coming week, so he's on his way to being able to tie his own shoes again (yesssss!!!). i've been his right arm for weeks now, handling all the cooking, cleaning, jacket zipping, etc.
i can't wait for him to get back to his dishwashing duties!!!

cold

the sunshine comes out earlier and goes to bed sooner. that's no good for peeps who like (and can) sleep til nine and have tea time at 5. darn.

this is z-monster catching some rays while she can.
damn, i'm envious of that winter coat.

lasagna for fun

free time is grand, and we spend it acquiring things (food) for a completely made from scratch 'sagna.

the sauce was made in hollis, nh.
the noodles were pressed flat in davis at dave's fresh pasta.
the ricotta cheese was made on my kitchen stove with some whole and buttermilk.

we scarfed one down for dinner, leftovers for lunchies the next day.
2nd lasagna will be un-frozen from its deep-freeze slumber in about a month's time.

ta da! and yum!

halloween weekend

hello there.
a lot has been happening lately, let me try to catch up.

Halloween weekend was super fun.
I started off the weekend by surprising mauricio with a super funny, themed dinner. everything was trying to look bloody and gross.
First we had an amazing focaccia, that i made from scratch. it was covered in dark purple grapes, sea salt and fresh rosemary. after it was baked, the grapes kind of exploded an inky color all over the bread.


we drank martinis made with blood red pomegranate juice, blackberry juice and vodka, out of crazy spider-covered glasses gifted by my parents.


dinner was lentils and veggies cooked in a homemade tomato sauce.


i had spent a couple hours making marshmallow zombies, which sadly met their demise on the end of a fork suspended over a candle.


the next day, we finally took a walk around mt. auburn cemetary! mauricio has been talking about doing this for years. sooo beautiful, everyone should go at least once. we walked for about an hour, and didn't even see the half of it.


to round things out, that Sunday we went and saw Florence and the Machine at the House of Blues. such a great show, minus the three hours of waiting and baaad cover bands (2!!). we wore wigs, that's all the halloweeny i could handle.

lentils in tomato sauce

so i don't forget this recipe:


Ingredients
1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (optional)
2 cloves garlic, minced
1/2 – 1 Tablespoons chili powder (orig. recipe called for 3!)
1 1/2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup

Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and heat through.

Turn the heat off and let sit for about 10 minutes.