Cheesy Mushroom Bread

This looks amazing. From Beantown Baker.

Very Quick Recipes

In an effort to make a New Year resolution to eat properly without eating out all of the time, I'm trying to alter my approach to cooking. I haven't quite figured it out, but ideally any dish that requires few ingredients, or ingredients with long shelf lives (so I can minimize grocery store trips), that requires little preparation, and that uses few dishes (so I can minimize cleaning time) would be great. That seems nearly impossible now that I write it out, but... maybe I can figure something out.

• Cream biscuits
• Congee! (Juk)

Baked Brie

A Collection of Recipes

• Japanese Potato Salad
• Penne di Funghi con Pollo e Salsiccia
• Churros and chocolate
• Egg salad
• Shrimp and walnuts
• Chinese asparagus
  
• Mushroom Carbonara Pasta
• Chocolate Cake Roll
• Apple Cake
• Cinnamon Chocolate Chip Sour Cream Cake
  
• No-Bake Cheesecake
• Japanese Tuna Spaghetti
• Red Potatoes, Green Beans and Mushrooms
• Honey Ginger Salmon
• Japanese Chicken Rice

Spinach Artichoke Dip

This looks so delicious...

Recipe from TheKitchn.

Yields 2 cups

Ingredients
2 (10 ounce) bags fresh spinach
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 cup heavy cream
1 cup milk (2% or whole)
1/4 cup dry white wine (optional)
1/2 cup grated Parmesan Cheese
1/2 teaspoon Worcestershire Sauce
1/2 cup chopped artichoke hearts
1/4 cup sour cream
1/2 grated white cheddar cheese
Kosher salt and pepper, to taste

Directions
In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.
In a straight-sided saute pan or sauce pot, melt butter over medium heat. Sauté onions until soft and tender, then add garlic and cook for another minute. Add flour and cook for another minute, until no flour is visible. Pour in cream, milk, wine and, stirring constantly, cook until thickened. Remove from heat and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.
Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add white cheddar, and combine thoroughly. Season again, to taste.
Serve warm with tortilla chips, pitas, or crudité and sides of salsa and sour cream. To reheat, warm in a saucepan over medium low heat.

Cobb Salad

I had a great Cobb Salad this weekend in San Luis Obispo's Mo's BBQ.

Recipe from SkinnyTaste.com.

Serves 8

Ingredients
1/2 head of romaine, coarsely chopped
1/2 head of Boston lettuce (or Iceberg), coarsely chopped
2 hard-boiled large eggs, separated, whites and yolks finely chopped
5 slices of bacon, cooked and crumbled
1 ripe avocado, cut into 1/2-inch pieces
6 oz chicken breast, cooked and diced
2 tomatoes, finely chopped
1/2 cup blue cheese

Dressing Ingredients
1/3 cup red-wine vinegar
2/3 cup olive oil
1 tbsp Dijon mustard
1 tsp lemon juice
1 small clove garlic, crushed
Salt and pepper

Directions
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

Chicken Tarragon Salad

At Berkeley, there was a Tarragon Chicken salad that I loved spending my dining points on. This will hopefully be great as well!

Recipe from Framed.

Ingredients
2 chicken breasts, cooked and torn into bite size shreds
1/4 cup sour cream
1/4 cup mayo
1 celery rib, chopped
1/4 cup walnuts
2 tablespoons chopped fresh tarragon (or 1/2 tablespoons dried, if you must.)
Salt and pepper to taste

Directions
1. Whisk sour cream and mayo together and pour over chicken.
2. Add remaining ingredients and toss well. You can serve cold or at room temperature.

Brie and Walnut Salad

Recipe from Savory Bites.

Ingredients
Spring mix leaves
1 Granny Smith Apple
Handful of walnuts
Chunk of Brie (use with caution)
Dried apricots, pineapple (cranberries also would work!)
Grilled chicken or roast pork

Dressing Ingredients
Juice of half an orange
4 tablespoons olive oil
4 tablespoons balsamic vinegar
1 tsp honey

Directions
Cut the apple in half and get rid of the seeds. Then slice the apple again, into quarters. Using a sharp knife, carefully slice the apple so that you get thin slices (quarter-inch thick). After, take the chunk of brie and cut it into small cubes. Slice up any other dried fruit that’s also too big.

In a large bowl, throw everything but the protein together and toss until combined. In a small cup, whisk together the balsamic vinegar and olive oil. It’s going to take some time because they naturally tend to separate. When thoroughly mixed, add in the orange juice and the honey.

Combine the dressing with the salad, add the protein, and you’re done!

Warm Spinach and Mushroom Salad

I know my inspiration lately has been heavily food related, but architecture, most likely as a result of the recession, has been lacking these days. There aren't nearly as many projects anymore.

Recipe from Global Table.

Serves 4

Ingredients:
12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms)
2 cloves garlic, thinly sliced
3 Tbsp olive oil, plus 1 Tbsp for the last step
1/4 cup white wine
1/4 cup raisins
1/2 lb baby spinach
1/4 cup slivered almonds
salt, pepper

Directions
1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.

2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper.

Potato Leek Soup

Ever since leaving Berkeley, I've been constantly craving this soup!
Recipe from Kiss My Spatula.

Ingredients
1 lb fresh leeks
1-1 1/2 lbs potatoes, diced
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
5 cups organic chicken stock
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 cup whole milk
plain yogurt
parsley or chives

Directions
Halve the white part of the leeks lengthwise and rinse under cold running water. Clean thoroughly. Slice thinly crosswise and set aside. Prepare bouquet garni by placing bay leaves, peppercorns and thyme together in a small piece of cheesecloth. Bundle and tie with string. Set aside.

In a large pot over medium heat, melt butter. Add the chopped leeks and cook until wilted, about 5 minutes. Add the reserved bouquet garni, chicken stock, potatoes, salt and pepper, and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

Remove the bouquet garni. Working in small batches, puree the soup in a blender. Secure lid tightly and place towel over lid for extra protection. Stir in milk and adjust to taste. Serve immediately with a big dollop of yogurt and chopped parsley/chives.