Ever had one of those days where you just needed something chocolate-y and delicious, but didn’t have the time, patience, energy, etc. to actually bake something? I had one of those days this week. And having experienced great disappointment in the past trying to make those ‘microwave-able’ chocolate mug cakes which without fail turn out gooey and chewy and crunchy all at once, and leave me feeling quite let down, I wasn’t about to go down that rabbit hole. So instead I decided to turn to an old standby, no bake cookies.
Just a quick post today. I don’t have pictures of the process, but I promise that it’s so easy there is really no need. We make these delicious potatoes frequently, because as the title points out, they’re one of our favorites. They’re crisp on the outside, deliciously tender inside, with a wonderful garlic and rosemary flavor. Well worth the 35 minutes. Roast them while you make your main course.
I love most vegetables, and my favorite way to eat almost any type of vegetable is roasted. For a long time however, I steered clear of cauliflower. Cauliflower is like broccoli’s wimpy younger brother. It’s one of the reasons that I will never buy a store-bought vegetable trays. It’s colorless and kind of boring, and it doesn’t even have the fun little buds that broccoli has.
Roasted cauliflower? I should have known it would be awesome. Roasted cauliflower is a whole different ballgame. It’s tender, flavorful, and anything but boring. Add eggplant and garlic, and you’ve got a winning combo.
A couple of weeks ago, we went to World Market (such a wonderful place!) and I was really excited to find a jar of Biscoff Spread. In the last six months or so, Biscoff Spread has been making the rounds in the cooking blog circles and I’ve been curious to find some and figure out what it was all about. It tastes like a spiced cookie in spread form, a quite dangerous combination. Continue reading
A friend of mine had a birthday party this weekend. A birthday party centered around appetizers and wine… nothing wrong with that! I had a hard time deciding what to make, knowing only that I wanted to use puff pastry, because it was in the freezer already.
Chocolate pie is a great thing. It satisfies so many sweet tooth cravings all at once that it’s kind of a super-dessert: chocolate, pie, pudding, whipped cream. This particular pie recipe is from The Hummingbird Bakery Cookbook, the recipes from which are from a very popular bakery in London. While I don’t really like Valentine’s Day, I have to admit that this is just the type of dessert that would be perfect for the big day. So while my boyfriend and I are enjoying take-out food and a goofy movie, I hope that at least one of you readers are trying to woo your special someone with this delicious pie!
As I alluded to the other day, sometimes after Super Bowl weekend you feel the need to eat nothing but salad for a while, as an antidote to all of the greasy, fatty, yet oh-so-delicious tailgating foods you ate during the big game. This year was definitely one of those times. But I didn’t want a typical salad. Lettuce just didn’t seem very appealing when I stopped at the grocery store last night, so I thought back on some of the more creative salad recipes that I’ve seen and meant to try, and settled on an asparagus salad recipe from 101 Cookbooks from more than two years ago.
As I mentioned the other day, I have been on a chipotle kick. I’ve been thinking about new creative ways to include chipotle-flavors in my meals for a while now, and while planning a side dish for tacos the other day, I realized that it would be the perfect flavor to add to a black bean and corn salad. This Southwestern themed salad made a great side dish for tacos, but with the quinoa and black beans it was also substantial enough for a healthy lunch the next day. That makes it a double winner in my book. Continue reading
Dead serious. Replace pasta with squash. I know it sounds strange, but when you’re in the mood to try something new, make it this bright yellow squash. It’s light, tender and unique, not to mention far less guilt-inducing than real pasta.
Now in case you couldn’t tell from the banner on the homepage, I really like squash and pumpkin. I think that they are some of the most versatile vegetables out there (I know they are technically fruits, really I do… it just doesn’t seem right to call them fruits); they are hearty enough to be made into a vegetarian main course, light enough to be roasted and added to a winter salad, and smooth enough in flavor and texture to be blended right into a soup.
Eggs are not just for breakfast. On cool winter evenings, one of my favorite meals is quiche. Served with a green salad topped with a zesty vinaigrette, it makes a light and tasty dinner. Or lunch. It also makes a nice and hearty breakfast, chock full of veggies, protein and dairy. I’m partial to eating the leftovers for breakfast.