I was craving a calzone, and it occurred to me I had all of the necessary ingredients right in my fridge. Don’t you love it when that happens? Continue reading
Earlier this week I sent a desperate plea to my former boss for some recipe ideas. I am/was in a recipe funk — so uninspired that I couldn’t even put a shopping list together, which is a sign of trouble. She sent over some great ideas, including this one. I just so happened to receive a couple of cute bundles of fresh beans at my CSA later that day and I immediately knew that their destiny involved snuggling in a hot oven with some shallots and onions. Yay, and thanks, KT. Continue reading
Part of the reason baking has always seemed so daunting to me is all of the directions. Keeping dry away from wet, sifting, making butter and flour look like “peas”, etc. It’s all so exhausting. What is most difficult for me is actually remembering to use all of the ingredients you’re supposed to use. This has happened on more than one occasion. This here blueberry zucchini bread was baked twice this week in my household, because the first time I completely forgot to add the sugar. Now, because it was still delicious without the added sugar (just a little tart, but still yummy), I could have totally just played it off as a south beach friendly baked good. Before I go messing with recipes, I like to make them as intended first, so I can taste what I like and dislike about it. Enter loaf #2. Also, delicious, not overly sweet, but definitely sweeter than the original. Verdict: I liked #2 better. Either way, you won’t go wrong with using berries and squash fresh from the farm.
So anyone who knows anything knows that baking is just not my thing. 1) I hate measuring, 2) To a certain degree, I am afraid of the mysteries of my oven, and 3) I actually don’t have a huge sweet tooth. Until Friday. Friday I craved sweets all. day. long. Brian almost went out to find me a brownie at 9pm because that’s all I was talking about. I was obsessed. I managed to make it through the night, but the first thing I did Saturday morning was look at some of my “to try” lists for something sweet and easy to make. This recipe is exactly that, and it’s totally my baking style because it takes a couple nice little shortcuts. Sweet. Continue reading
To be honest, I wasn’t expecting much out of this dish. It was the end of the week, and I had some ground turkey and a big bunch of kale that never made it into what I had planned for them earlier in the week. What to do? Make a loaf of meat, that’s what. This is fool-proof and really pretty good. Continue reading
While nothing will replace the mashed potato in my eyes, these are a great fake-out. And, as a person who dislikes cauliflower, serving another person who hates cauliflower, I can confidently say that these are a pretty darn good substitute for mashed potatoes. And a lot healthier and easier too. Brian didn’t even know it was cauliflower! Try it! Continue reading
I was looking for interesting tilapia recipes and I was immediately drawn to this because it involves anchovies. I adore anchovies. There, I said it. I love anchovies so much, I may have tripled the amount I used in this recipe. They’re not fishy AT ALL — really. Trust me. Bagna Cauda translates to “hot bath” in Italian. I would not mind bathing in this. Num num num.
Lately I’ve been into stuffing stuff. I get a ton of stuffable veg from my CSA, but I have yet to see a mushroom, which I am always strangely craving. I was in the process of trying to manage my completely out of control freezer, and I found a few of my favorite fatty provolone and garlic pork sausages tucked away. I knew they must be stuffed. This filling is really delicious — so delicious, that I couldn’t help but sample a few spoonfuls during the stuffing process. Salty, cheesy, herby, savory. MMM. Continue reading
After over-indulging on some very delicious, but very fried, chicken wings Saturday night, I decided to cook something a little lighter tonight for dinner. I went to the grocer without much of a plan, but that I would like seafood to be invited to the party. The perch looked super fresh, and since I hadn’t tried it yet before, it came home with me. Sauteed in a combination of smart balance and olive oil, the skin gets nice and crispy…and I’m a sucker for crispy skin. Perfect for a quick, healthy meal.
I was in need of some comfort food and this popped into my head out of nowhere. Anyone who has read this blog, particularly in the colder months, knows how I like my mac & cheese. This one is another gooey sample from my favorite mac & cheese collection.