To Start July Off Right

Mushroom Ricotta Orzo !

Baked :)

Bad news: I ate it too quickly to take a photo.


The beauty of going home for the weekend is that I have no choice but to use up goods before I leave.

Boil somewhere from 1/2 to 1 cup of whole wheat orzo for 8ish minutes (al dente). Simultaneously, chop up about 3 cups of mushrooms into little uneven bits, and add them to a frying pan which already has some minced garlic (I used 5-7 cloves) fusing with some olive oil. I let it brown the slightest bit before adding the mushrooms. Oh right! The mushrooms had some fresh thyme in them, and while they were on the frying pan, I added salt, pepper, and half a lemon's-worth of juice. You let that stew in it's juices for a while (10 minutes? Maybe less. Until you get impatient. At that point you scoop half of the mushroom mixture into an oven dish (8 inches by 4 inches, somewhere there). Pile the orzo on top of that. Spread 1/2 pound lowfat ricotta over that (this was VERY difficult. Fingers were involved). Then top it off with the rest of the mushroom. Pop it in the 400F oven, take it out when your house smells good. Gahhhrlic. Have I already recounted my tale of the visit to the Garlic Shoppe? Awful. Don't ever, and I mean EVER, put garlic ice cream in your mouth. Not worth it. The taste will not leave. Noo it's back. Sorry, I have to leave and go ingest antigarlic now. And also check on the oven.


TL;DR put shit in the oven, don't follow my recipes unless you want to get lost.

-Anna

Remembering our Fs: Frittata!

We made a pledge in the beginning to make F foods and this is our first frittata! It has eggs, ricotta, mint, garlic, and I added some mushrooms just for texture. I used this guy.

To be honest I think he could have benefited from some Parmesan, but who knows. Also better cold strangely.



-Amanda

Forgotten Pizza

We made this a while ago, hopefully Anna will post the quinoa cakes since I didn't get any shots of them. This pizza has a harrowing past. First it was supposed to be grounded by some whole wheat pita bread.
Unfortunately the pita bread had mold on it. We went to Trader Joes though and per Anna's suggestion got whole wheat lavash instead. It turned out a lot better than I think the pita would have--so thin and crispy.

Also originally this was going to be based on a healthy living sort of Martha Stewart recipe of asiago cheese, ricotta, red onion, and mushrooms, a top some sort of whole wheat flat bread. Instead we decided to use leftover spanakopiropita (we've been wrong all this time apparently, spanakopita is just spinach and no feta; however this had ricotta and not feta, so I'm not 100% sure, but anyway) filling. We still grated some of the asiago cheese on top and put a few sliced mushrooms too.



So good. I really want to make this again. Maybe this on a warm summer night?

-Amanda

Dinner, by Anna and Amanda

Muhammara-inspired deviled eggs, quinoa-stuffed mushrooms, and a lovely gateau au citron, with honey lavender creme.


I bought a little muhammara at Berkeley Bowl, and spread some on boiled eggs on most days during finals. So I realized, why not make things a bit more complicated by reattempting my favorite dish from middle school days. (I only made deviled eggs and pinwheel sandwiches)

These babies are stuffed with a mixture of yolk, pomegranate molasses, chopped walnuts, quinoa, roasted red peppers, and paprika.


Mmmm. Amanda's brilliance! I wonder what she put in here..


More cakes should be viewed from the bottom. This glaze-soaked, fork-marked floor of cake, for your enjoyment!

We did try to whip the cream, but unfortunately we are not as skilled with a whisk as real women should be. Fortunately, no one cares!

http://lauriebot.com/2010/05/15/gateau-au-citron-avec-la-creme-lavande/