Asparagus revuelto

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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”

Rhubarb compote

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I recently discovered rhubarb. I knew what it was, and I had some ideas about what it tasted like, but I’d never actually eaten it. I remember when I was little there was a patch of rhubarb in my parents’ backyard, but my mom cut it down because my dad and I wouldn’t eat anything that she made with it. Tasting it now, I understand why I didn’t want it as a child– I wanted all things sweet, and rhubarb, although it can be a little sweet if you dump sugar in it, is really tart.

Also, rhubarb is funny looking. Who expects something that looks like this to taste good? I see chard when I look at that picture, not something that will turn into a delectable spring treat. But when you simply chop up the pretty pink stalks, toss them with some sugar and a spoonful of water, and let it all boil down for several minutes until everything falls apart, it becomes something that you don’t want to stop eating. Continue reading “Rhubarb compote”

Pineapple and orange marmalade

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I know, I know. Spring is officially here, both by the calendar and the weather. There’s even some asparagus in my fridge, and it’s back onto my list of grocery store must-buys. But I can’t wait until next January to share this recipe for pineapple-orange marmalade when your grocery bags are bursting with citrus, although I just did some research on pineapple, and it’s actually in season right now– typically from March until July. So I take back any of the regrets I had about sharing something with ingredients that aren’t exactly in season– this is really perfect timing to make this marmalade!

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Hong Kong-style French toast

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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

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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

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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”

Cream cheese coffee cake

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I’ve said it before, and I’ll say it again– I’m not a breakfast food person. But when I saw this recipe, it went to the top of my “to cook” list. (I also really needed cake that day.) I knew that I would end up eating this as dessert and not as breakfast, but it didn’t matter. Plus, it was more appropriate than chocolate cake as a breakfast dessert after my obligatory fruit and cereal.

However, I decided I’d still sell it how it was meant to be sold: breakfast food. So the next time you are expecting overnight guests or this weekend when you want something special to go with the magical coffee brewing in the fridge, whip up this cream cheese coffee cake. It is great, and it can easily be used again for dessert later in the day if you don’t have time to make any other baked goods for your guests or to satisfy your own sweet craving. Continue reading “Cream cheese coffee cake”

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”

Crepes

crepes2In case you didn’t know, my boyfriend is French. To the disappointment of one of my co-workers, he doesn’t wear v-neck t-shirts, and he sounds more British than French when speaking English. Without knowing him, it’s very difficult to figure out where he’s from, especially since his accent is slowly diminishing from residing in the US and since he doesn’t do anything that particularly screams “France” in daily life.

One thing he does do, though, is make crepes.

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Corn fritters with jalapeno

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I’ve successfully not turned on my oven for two weeks. It might not be so much of a success as a challenge, since it’s quite difficult for me to restrain myself from homemade baked goods for too long. It’s almost to the point where I want to see how long I can hold out; it’s some sort of mental game that I’m playing, and everyone else thinks it’s weird. I’m really only surviving this test because of hot fudge sauce, but that’s not important for this story.

The self-imposed anti-oven challenge has reaped a reward other than a cool kitchen*: an awesome corn fritter recipe.

fritters7 Continue reading “Corn fritters with jalapeno”