Chorizo burgers

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Oh, Argentina. I have quite a few entertaining stories from when I studied abroad there, including being trapped on a bus for 56 hours for a 4 or 5 day trip, being told to go to the hardware store to DIY a cast for a sprained ankle, and eating hot mayo on rice for two meals in one day. (Luckily the last one was only one day, but man were those two meals practically impossible to choke down.)

When I planned to go to Argentina, I really didn’t know what to expect. I knew about my living situation and a bit about the types of classes I would be taking, but I didn’t actually know much about the country or the culture. The one thing that I did expect, besides speaking a lot of Spanish, was eating a lot of good food. Continue reading “Chorizo burgers”

Centro torta

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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”

Spring risotto

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The past couple of weeks have been pretty busy for me, and the following few weeks will be, too. Not too busy time-wise, but event/plans wise. Work, volunteering, going to the beach, normal stuff, and now classes, which also have homework. Yes, my cooking classes have begun! I guess I’m officially a student again, but I don’t feel like a student, so I’m not identifying as it. I’m still up for any and all student discounts, though, and my community college ID has no expiration date, so I suppose that I can use it forever. Hooray for a perpetual JCrew discount. Continue reading “Spring risotto”

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”

Creamy spinach soup

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I realize that I was just recently discussing how it still feels like winter, but I must reopen this topic so I can confirm that I definitely was correct. This past weekend was just downright cold, especially given that there’d been a few daffodil-filled days in the not so distant past. I’ve been an icicle for a few days now, but according to the weather forecast, I should be thawing by later today, and hopefully fully by Thursday. I’m looking forward to it.

For the time being, though, I’ve still been looking for foods that warm me up. Luckily I found something that is quite warming and also shows glimmers of spring, and even hints toward a spring vegetable. Creamy spinach soup. Continue reading “Creamy spinach soup”

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”

Spicy shredded beef

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I just realized that 2014 was the first (and hopefully only because I definitely have time to rectify the situation in 2015) year that I didn’t go to a basketball game. Except for a short lull in basketball fandom in high school, I was a loyal and enthusiastic Kentucky fan until my sophomore year at UNC. UNC wasn’t very good my freshman year, losing the NIT championship on the heels of an NCAA win, so I used their lackluster performance as an excuse to slow the drip of Kentucky royal blue blood that was steadily leaving my veins. When my family poked fun at me for going to Carolina, though, I promptly recited “If God isn’t a Tarheel, then why is the sky Carolina blue?” Continue reading “Spicy shredded beef”

Spinach and ricotta pasta

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I completely botched a recipe. I guess that “completely” might be a bit of an overstatement, but it certainly felt that that way when I was trying to mix raw spinach into a pound of cooked pasta in a 3 quart saucepan. It seemed like a novel idea– the piping hot pasta would surely steam the spinach; my pot was just smaller than what I was supposed to use. I was wrong though. The test cooks at America’s Test Kitchen did not say to use the residual pasta steam to cook spinach. They really did plan you to make the pasta dish in a pretty easy manner. Continue reading “Spinach and ricotta pasta”

Chicken tikka masala

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We’re in the depths of comfort-food time. I feel like I’ve been eating more comfort food than I have for a long time–you’ll see some more examples from my table soon enough. For everyone involved, I hope that they’ll be ready way before swimsuit season comes around.

One thing I’ve learned from all this comfort food I’m eating, though, is that it the recipes for it make a lot of servings. Maybe part of the comfort you get from them is peace of mind from not cooking for a few days? I don’t really consider not cooking comforting, and I think we’re in the same camp since you’re reading a food blog, but it can be really nice to come home and eat leftovers for a few nights. Continue reading “Chicken tikka masala”

Lentil and tomato stew

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I forgot that the Super Bowl is this weekend. If I’d remembered, I might have found a dip to share with you. Actually, I have a recipe for a caramelized onion dip that I’ve been wanting to try, and a Super Bowl party would have been the perfect reason to make it. It’s too late for that, though– I’m actively searching for ways to avoid hearing/watching Ben watch the game. But now I’m thinking about the dip, and now I want it, so I might make it anyway for my own not-Super Bowl party (aka me binge-watching Friends on Friday night.)

Instead of appetizers, snacks, dips, chilis and foods involving hot dogs and barbecue sauce, I’ve been focusing on the things that will get us to springtime: Foods that have some vegetables, dishes that ooze with gooey, lightly browning cheese. Dinners that you can make on a weeknight and some sweets for you to leisurely whip up on Sunday afternoon. I’m especially trying to take advantage of the citrus that’s in season– all of the oranges I’ve tasted this year have been particularly juicier and sweeter than I’ve ever noticed. (Don’t worry, at least one citrus recipe will be coming soon, and you will absolutely love it.) Continue reading “Lentil and tomato stew”