It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]
I like recipes that make you think. Or mildly alarm you. Now see, when I cleaned out the freezer, which started this whole shebang, I made a shelf in the door just for ice cream sandwiches. And I was planning to make this smoothie with frozen yogurt, to keep up some pretense of health (if the president can have pretend he won the election fairly, I can pretend this is healthy), but when I went to open the freezer, the ice cream sandwiches, they spoke to me. And I knew what I had to do. You’ll know, too (If this whole food blogger thing doesn’t work out, I can always write a horror movie about talking food).
8 oz mixed frozen berries
2 ice cream sandwiches
⅔ cup milk
Start by throwing the berries into a blender, and then spending 10 minutes trying to puree them.
Then see sense, and pour the milk in. Things should move along a lot quicker then. You don’t have to use mixed berries for this, by the way- use any kind of berry that strikes your fancy. A lingonberry smoothie would be good.
Once the berries are pureed,
, unwrap the ice cream sandwiches, and slice the cookies off. You could, of course, just peel the cookies off, but that wouldn’t be as much fun as using a fish knife to “fillet” the ice cream sandwiches.
Throw the ice cream in, one at a time, and blend it until it’s nice and creamy.
Serve it with a cookie on top!
Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, […]
I know little to nothing about Icelandic cuisine- or any Northern European cuisine, for that matter! My expertise is limited to Ikea meatballs. I love Ikea meatballs. So, I asked my sister, who went to Iceland last year. My vegetarian sister. Icelandic cuisine is very heavily based on meat, fish, yogurt- and these vegetables. So all she ate for a week was yogurt and vegetables. She was happy with it, too. I chalked that up to her just being weird, until I made these vegetables. Make them, and you too, will be content to live on Icelandic yogurt and vegetables. We’ll talk about how much butter is in them later.
2 cups broccoli florets
2 bell peppers
1 cup green beans
.5 oz thyme sprigs
½ cup Icelandic butter
Preheat the oven to 375 F
Start by prepping the vegetables. Peel the carrots.
Trim the green beans.
Seed the bell peppers. Send pictures to everyone you know with smug captions about how healthy you’re being. Ignore the butter. Don’t look at it. It’s not really watching you. Once all the veggies are washed, peeled, trimmed, seeded, and sliced, grab a pan, and lay some parchment paper on it.
Layer on the veggies,
then add salt and pepper and toss them around.
Throw on the thyme, too. Usually, I’d go through the whole labor intensive, soul crushing process of stripping the thyme leaves off the stem (why haven’t I bought an herb stripper yet?!), but this makes for a much prettier presentation! It’s really easy to make healthy food look pretty. A bowl of vegetables doesn’t need any garnishing, or filters. That’s not to say there won’t be any garnishing or filters.
Now, the oven is ready, the vegetables and thyme are on the pan, and it’s time to face the music. Music, here, means the butter. Slice it up, and lay it all over the vegetables.
Now bake the whole mess for about 20 minutes.
The vegetables will be soft, tender, and insanely flavorful. They’ll stay good in the fridge for up to a week- but they probably won’t last that long!