Fingerling Potatoes and Green Beans with Lemon Dill Dressing

In preparation for the state fair, I’ve been trying to up my daily vegetable intake.

Fingerling potatoes and green beans with lemon dill dressing - www.theculinarycapers.com

Like if I over do it on the veggies now, all those cheese curds and doussants I’m going to eat will basically be canceled out.

Same theory as if I’m good all year, Santa will bring me presents, but as soon as Christmas is over, I’m allowed to misbehave a little bit until the next year technically starts. Continue reading

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Roasted Veggie Pizza Rolls

With Lent over, and Easter behind us, I can eat cheese again. (YAY!)

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When did I realize exactly how difficult it was for me to give up cheese?

When my boyfriend and I went to this tiny, hole-in-the-wall pizza place that has the best garlic cheesy bread ever, no joke, and after eating a plate full, we contemplated ordering another before we started on our pizza. Continue reading

Blueberry, Basil, and Goat Cheese Tarts

When I made these tarts, it was 2 degrees outside. Not 2 degrees Celsius, which would be 35 degrees Fahrenheit, but 2 degrees Fahrenheit, or -16 degrees Celsius.

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So, really freakin cold. No matter what country you’re in.

I seem to take cold weather, and snow in particular, as a personal challenge to see how much food I can make in one day. Continue reading

Quinoa Bites with Southwestern Spiced Dip

The Super Bowl is almost upon us.

I have to be honest, I’ve never had a vested interest in who wins. Ever. Going to live games is fantastic, I love that. Especially when you get caught up in a 20 minute wave.

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But when it comes to watching games on TV, it’s just not my thing. For me, football season is exciting for another reason.

The parties. Continue reading

Cranberry Baked Brie Bites

Baked brie is sort of an obsession of mine. Gooey, melted cheese topped with something sweet, wrapped up in puff pasty? Where do I sign?!

It’s an awesome dish to bring to a holiday party, and it looks gorgeous until people start digging in. Then it gets tricky.

As tasty as it is, baked brie usually ends up becoming a mess. Slicing through the puff pastry layer, and attempting to get the ideal ratio of brie to pastry to sweet topping can be tough to wrangle.

And then you put it all on a cracker. That part always baffled me a little. As I sat there putting pastry on a cracker, I found myself thinking…why? Why am I putting pastry filled with cheese and sweet goodness on a cracker? It’s like putting bread on more bread and putting stuff on top of your double bread.

So, being the plucky problem solver that I am (not that bread on bread is a problem…if you’re into that) I devised a solution. Continue reading

How to Make Salsa from Scratch

I can’t believe it’s the last day of September. Fall pounced on me this year, leaving me surprised when apples started to replace tomatoes at my local farmer’s market.

My response? Panic buy tomatoes. Of course. As any sane person would do, right? Continue reading

Palestinian Musaka’a

If there was a reason for me to consider vegetarianism, this would be it.

Unfortunately, pulled pork exists, so that’s not really an option. But hey, a girl can dream, right? Continue reading

Banana Bread with Pecan and Brown Sugar Crust

My mom didn’t bake much when I was growing up. She wasn’t the type who got the urge to bake chocolate chip cookies one afternoon, then whip up a pie the next.

But when she did bake, it was only the good stuff. Like this banana bread. This remains, in all my 26 years of life, my favorite banana bread recipe. And trust me, I’ve tasted my fair share.

I’m not sure what her secret is. It could be that the recipe comes from a book that’s older than I am. That would explain the equally amazing Christmas cookies she’s also known for.

But whatever her trick, it taught me from a young age, that quality is always better than quantity. Continue reading

Zucchini Tots with Spiced Mayo

If you’re like me, you love yourself some tater tots. Fries are great but, let’s face it, though they are both children of the potato, there’s something about their little barrel shape, crispy outsides, steamy insides, and perfectly dip-able round bottoms that blows fries out of the water. (Except waffle fries…that’s a tougher battle.)

If I needed any further proof, a whole array of hot dishes have been centered around the tater tot. Possibly only in Minnesota, but still, can fries claim such culinary achievements?

However, if you are also like me, you do not like what tater tots do to the way your jeans have chosen to fit you today.

Continue reading