Pig and peach crostini

pigandpeach4

It is peach season! It is tomato season! It is green bean season! It is watermelon season, and okra season, and squash and corn and blackberry season, and the season of so many other types of great produce. That means that although the the rise in temperature may correspond with the decline of your desire to actually cook, you can make easy meals without any heat.

I have quite a few recipes in the archives from last year that fit this bill, but you can never have enough heat-free options. At least I can’t. Continue reading “Pig and peach crostini”

Centro torta

torta5

This blog has existed for over a year! Can you believe it? I can, and I can’t. It doesn’t feel like I’ve been working on it for over 52 weeks now, but when I look back at some of my first posts, it’s noticeable that all of the practice has improved my photography. When I look at the recipe page, too, I can’t believe that I’ve made and shared so much and so many different types of food, but I also can because I think about how I haven’t had the month of pizzas, or the month of quiches, or the month of the same dishes repeated over and over again for quite a long time. Continue reading “Centro torta”

Asparagus revuelto

asprevuelto4

You may have noticed that I’ve been making a lot of salads as of late, and you might be hoping that this trend stops, or is at least slowed a little, and I’m right there with you. I need to share some more exciting things rather than “vegetables this way.” It just so happens that I tend to eat a lot of veggies, and I’m always looking for new ways to eat them. Once it starts getting warm, too, I especially start to make dinner by sticking whatever is in the fridge on top of greens and calling it a meal. However, I’m yet again going to actively be working to have more diversity on this site. I’m sure the salad things won’t stop (I already have an idea of something that is really, really good for next week), but hopefully I’ll have more variety to share with you in the not too distant future.

Luckily for you, this recipe is for asparagus revuelto is a main dish (with veggies of course!) that works for breakfast, lunch or dinner, makes use of the lovely springtime asparagus popping up at all of the markets and grocery stores, comes together pretty quickly, and is absolutely delicious. It’s a pretty humble dish–any dish that’s main ingredient is eggs is pretty humble– but I wouldn’t hesitate serving this to any guests or even at a casual dinner party. The recipe below is only for two servings, but it’s easy to do some multiplication and make it for a crowd. Continue reading “Asparagus revuelto”

Hong Kong-style French toast

2015-03-10 11.16.20

Hello world!! It seems like that is my response whenever I feel I’ve been off the grid for a bit and I’m coming back to reality (as well as the Internet, cell service, etc…although I definitely had wifi almost everywhere that I was). I’ve been in Hong Kong for the past two weeks, and if you’ve never been drawn to travel to Asia, going to Hong Kong will change your opinion. I’d never really had much of a desire to go, but when the opportunity presented itself, I went, and man am I glad I did. And now I want to travel everywhere in Asia, too. But enough about that–I’ll tell you a bit more about my trip. Continue reading “Hong Kong-style French toast”

Whole-grain breakfast bars

breakfastbar3

Breakfast, as you already know, is the most important meal of the day. It’s important to have something wholesome, and of course you also want the first thing you eat for the day to be delicious. However, it’s so easy to grab a granola bar or Pop tart or to skip the meal altogether, but I know that every time that I have a doughnut for breakfast, I’m hungry within two hours and regret the decision. Continue reading “Whole-grain breakfast bars”

Roasted Brussels sprouts quiche

brusselquiche1

I’ve been chipping away at my list of kitchen stuff that I want/need. Every so often, I’ll go on an online shopping spree, and a few days later, a box full of goodies arrives at my door.* One such occasion brought me not one but three thermometers: candy, probe and old fashioned analog instant-read. I’ll admit that they’ve been spending a lot of time in a cabinet, but I have used two of the three.

My mom has really been my benefactress, though; the bulk of the goods have come from her. My mom is a yard and garage shopping pro. She found a barely-used KitchenAid stand mixer for $75, and it came with some attachments. She bought me a panini press for $10, and she found two of the Cuisinart pots that I like at TJ Maxx for less than a hundred dollars total. (They’re regularly at least eighty each.) Whisks, cake pans, muffin tins, spatulas, good cookbooks, she’s found them all at yard sales. It’s to the point where I mention I want something, and the next time that I visit her, I have it. I keep thinking of things I want, but I’m running out of room. Continue reading “Roasted Brussels sprouts quiche”

Dressing balls

dressingballs2If you thought that I was going to say that I don’t like Thanksgiving food, share one recipe and then bow out of the turkey day food madness with one quick turn, you have predicted incorrectly. I will actually be sharing two more recipes (including this one), but none of them will be for a turkey. I have no idea when or if I’ll ever roast a whole turkey in my life–I’m sure I will for some holiday down the road– but that is way too much food for the two people (including me) that I feed. I don’t have a turkey, but I have a couple of things to go along with it.

First up is dressing balls. I was clicking through imgur yesterday and landed on a 20 year history of Thanksgiving foods for the past twenty years online, and I learned that dressing instead of stuffing is a relatively new preference. (I actually googled “20 year history of Thanksgiving foods” and found this, which is what I saw on imgur.) In 2006, a report came out declaring that stuffing in the cavity of the bird may not get hot enough to kill germs that could lead to salmonella, so cooks started to prepare dressing, which is the same as stuffing but doesn’t stuff anything but a casserole dish.

Continue reading “Dressing balls”

Chard, potato and goat cheese tart

chard4

I had Swiss chard for the first time ever last week. I expected it to kind of be a kale-collard greens combo, but it wasn’t. It was really mild and colorful and good! It was even milder than spinach, which was a welcome surprise. I must admit, though, my favorite part is really how colorful and pretty it is– the bright magenta stalks are a welcome sight after a dark, dreary, traffic-filled drive home after work.

I might have actually eased into my chard introduction, because I didn’t just saute it and eat it plain. I saw this recipe for a chard, potato and goat cheese tart with red onion, and it sounded like it’d be delicious. Alas, I was correct. I can’t get enough of this savory tart, and I’ve made it twice in the past week. Continue reading “Chard, potato and goat cheese tart”

Grandma’s cornbread

cornbread3

This has been a Bad Week. On Monday, I was in a car wreck. It wasn’t bad at all, but it still happened and I still have to deal with getting my car repaired as well as a tooth that I discovered chipped a bit in it.

Tuesday was a pretty normal and boring Tuesday.

On Wednesday, I thought my car had been stolen. After wrecking the contents of my purse and gym bag as well as scavenging in and around my desk, I decided my best bet was to ask the building’s reception desk if any keys had been turned in. Of course none had been, and at this point, I was starting to get really anxious, but I still had a little hope. I’d find my car in the garage and hopefully the keys would be on the ground next to it.

As I trudged down the slow incline of the parking garage to the lowest level I could have possibly been fortunate enough to find a spot, I started to freak out: Someone must have stolen my car! At this point, my mind was racing, I was on the verge of tears, and I started to worry about having to buy a new car and even figure out how to get home for the night. Continue reading “Grandma’s cornbread”

Big cinnamon apple pancake

pancake4I have a not-so-secret secret. I don’t love brunch. It seems like everyone in the world except for me would eat brunch or breakfast foods for every meal if given the chance. I mean, breakfast food is fine, but I’d choose a sandwich and a salad over a stack of pancakes any day.

It’s not that I don’t eat breakfast either; I do, every day. I typically have some sort of fruit and a bowl of cereal (right now Great Grains Crunchy Pecan) or eggs if I’m feeling adventurous. But my friends know to not ask me to brunch; I’ll go occasionally, but it’s really not my thing. I can make all of that stuff for pennies! Even free range eggs cost less than a quarter each at the grocery store; you can buy a waffle iron for  $30 and supply endless brunches until the end of time for the cost of three restaurant brunches! Continue reading “Big cinnamon apple pancake”