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”

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”

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”

End of summer frittata

frittata2I had an ulterior motive sharing my last post; I have a recipe that uses caramelized onions. The recipe has a bit of a backstory.

When I first decided to start a blog, something that I really wanted to do was write about recipes that failed or were made of unnecessarily expensive ingredients or took way too much time for the result, and then I wanted to give you a replacement that was cheaper, easier and/or took less time with better results. It’s been almost six months, and I haven’t produced one of those “cook this, not that” articles yet.

 But now I finally have one.

I made a really bland frittata a couple of weeks ago, and it disappointed me. The recipe was one of America’s Test Kitchen‘s 30 minute recipes that I got a few years ago. I have very high expectations for ATK–their recipes are truly the best of the best, but I’ve found through trial and error that their 30 minute recipes sometimes are greatly lacking. Continue reading “End of summer frittata”