Spring is a pretty exciting time for most people; especially those of you who have endured a brutal winter. Temperatures are finally letting up, flowers are finally blooming and the sun is beginning to shine a bit brighter. Spring! I feel like with spring comes a lot of gatherings and brunches; it’s the season when breakfast is revered most. Breakfast is always important but in spring it’s a little extra important.
Continue reading “Make Broccoli and Cheddar Quiche for Breakfast”
They say “necessity is the mother of invention,” and after coming up with this absurdly simple Cheesecake/Quesadilla mashup, I have to say I agree. It started innocently enough with a hankering for a creamy dessert. Normally this wouldn’t be a huge issue in my home as my fridge, freezer and pantry are almost always stocked with the makings of any number of desserts.
Continue reading “Prepare a Cheesecakedilla for a Quick Dessert”
When I was a kid, my go-to afternoon snack was a quesadilla or a pot of instant mac-n-cheese. I still love those two things; they’ll always have a special place in my heart. But now that I’m a grown-up, I try and make my snacks and quick meals a bit healthier. This bowl of kimchi fried rice goodness is in heavy rotation. It utilizes ingredients I always seem to have on hand. Kimchi has become a fridge staple in the last year and I love to add it to lots of things, or even eat it all on its own.
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Ochazuke (お茶漬け) literally means “soaked in tea” and is a traditional Japanese breakfast food that’s somewhere between a soup and a porridge. Unlike most porridge the rice isn’t cooked in a liquid. Instead, it’s heated by pouring boiling water over it and then draining off the starchy water to ensure the tea stays clear when it’s added.
Continue reading “Prepare Ochazuke for a Traditional Japanese Breakfast”
I’m on this really annoying healthy-eating bit. While it’s somewhat dreadful, I do feel fantastic. There are a few meals in the week when I’m allowed to splurge and oh did I ever. I made this chocolate stout cake, brewed some coffee and ate it. It was blissful, I tell you! Go without sugar for a week and a half and that first bite is just wonderful.
Continue reading “Chocolate Stout Loaf with Sweet Whiskey Glaze”
While I love peanut brittle, most recipes include baking soda, which really ruins it for me. In theory, it’s a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that’s off putting to say the least.
Not going to lie, I’m trying to eat a little healthier these days. I’m not sure how long it will last but for now I’m making a bit of an effort to find delicious ways to go about my healthy-eating. First up is this salad. I believe one of you asked about za’atar, after my post for dukkah, so here it is!
Continue reading “Make Fattousch Salad with Za’atar Pita Chips”
I often joke that if I were stranded on a desert island and could only eat one type of food for the rest of my life, it would be noodle soup. It’s the perfect one-bowl meal with protein, vegetables and noodles in a savory broth that soothes the soul. More importantly, with variations that run the gamut from light chicken pho to unctuous tonkotsu ramen, it’s a food with enough diversity that the hypothetical island-dweller version of me in this improbable scenario would never get bored.
Continue reading “Prepare a Soothing Bowl of Spare Rib Noodle Soup”
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