This is my first green smoothie with coconut milk in it. I used all the tropical fruits I had, plus some kale, and it was pretty darn good. Not too much to say about it, really. This would proba...
Ive been wanting to make a farro-based main dish for a while, but usually I just use it in salad, and its been too chilly for me to get excited about a cold dinner. I played around with the idea of t...
I like Rubens and Flemish painting in general. I also love the Reuben sandwich. I have my own ideas on it which I will now share. I like to make my Reubens on the skinny side. This makes it easier to...
I have been threatening to make deconstructed guacamole for a while, and on Saturday I finally followed through. I used it as the key ingredient in dinner, which was something between a quesadilla an...
This is a green smoothie, but the green is from matcha (powdered green tea) instead of bona fide greens. Its a delicious way to start the morning, mostly sweet with some bitterness from the tea.Pinea...
I made some stuffed peppers. The stuffing is basically risotto, but made less fussily than we usually do. The measurements below are approximate, but they should give you an idea of what we did. When...
Jon was away last weekend, so I wanted to make something special for him when he came back last night. (Im like Ina Garten that way.) I decided on these stuffed crepes. We had made them one other tim...
So far, kale has been my favorite green to put in green smoothies (no surprise there), but Ive used spinach and chard too. Spinach has a more assertive taste, and its been a bit overwhelming in a cou...
I checked an Indian cookbook out of the library a few months ago hoping for some new dal ideas, but the recipes are way too rich. Their recipe for this dish calls for 1/2 cup butter (thats an entire ...
As the weather has been improving in Chicago, I have had an increasing hankering for different salads and spreads. Motivated by this, I have been making a lot of eggplant lately in a new (for me way)...
Ive made these tea eggs a few times over the past few years. Theyre a traditional Chinese snack, or so the internet tells me. The flavoring is mostly from soy sauce, but the spices and tea give the e...
I pulled this together one morning to use up some excess Brussels sprouts that we had blanched and then not needed all of for a different dish. I was worried about them going bad, and figured that if...
I pinned this recipe a while ago. Its not hard to see the appeal of Nutella cookies. The pin I pinned actually didnt link to the right recipe, so I searched online. Basically the same recipe popped u...
I have hopped onto the green smoothie bandwagon. Im a big fan of greens, and I love the way they taste, so I had been hesitant to put them in a smoothie where I might not be able to taste them as wel...
I may have mentioned that Im on a shortbread kick. Id like to get more comfortable with shortbread ratios so I can start creating my own. Back in February, I made the rosemary pine nut shortbread fro...
This is a potato salad I put together to use some homemade mayonnaise I made. I prefer my potato salad not to have much mayonnaise, I put just enough to lightly coat. There are olives to add some sha...
Somewhat coincidentally, our dinner on Monday ended up being two dishes flavored with mustard, cumin, and coconut. I found both recipes online, but I modified them fairly significantly, so Im includi...
Our second batch of bagels was a success. They were also gone in just a day or so, but we will probably make a larger recipe next time. This time I used sunflower seeds and some whole wheat flour to ...
We had a partial bottle of undrinkable red wine (it was drinkable at one time, but we did not drink it quickly enough), a bunch of red-veined Swiss chard, and plans for making some sort of rice dish....
After losing my veg blog cred with the fennel-tomato soup with sausage, I had to post about the total hippie lentil loaf we had last week. Renee posted about it a little while ago, and I was intrigue...
I am no longer anise/licorice-averse, thanks to accidentally buying anise-flavored toothpaste in France a few years ago and getting used to the flavor. However, its usually not the first flavor that ...
Ev and I have a standard salad that we really like. Lettuce (usually red leaf), cucumber, grape tomatoes, red pepper, croutons, avocado, olives, feta with either balsamic and oil or Evs lemon sesame ...
We also served these candied citrus peels at our anniversary party, and they were a hit, at least with one partygoer. I am nothing if not devoted to my fans, so by her request, heres the recipe. I mu...
Our anniversary was on Friday, and we had a little party at our apartment. We served these almonds along with a cheese plate, spiced olives, mini puff pastry spanakopita, and stuffed mushrooms. We tr...
We made bagels for the first time on Saturday, and they were great! I used a bagel recipe from The Bread Machine Book and added some spinach and cheese. I was a little concerned that it wasnt a good ...
My friend Katherine sent me a recipe for the pecan bread she uses for French toast. (Side note: she is vegan and uses a chickpea flour batter for French toast. Its awesome.) My bread machine didnt do...
I got this idea from an NPR piece about miso that referred to this David Chang recipe for roasted asparagus with poached eggs and miso butter. I heard the phrase "miso butter," and thoughts o...
The last recipe of the buttermilk bonanza was a maple-buttermilk pie from 101 cookbooks, and I think we definitely saved the best for last. This pie received a lot of praise from mathematicians in tw...
Of course, it was a requirement to try buttermilk biscuits during our buttermilk bonanza. There are a ton of biscuit recipes out there, but we settled on Alton Browns because we like him. We split th...
I didnt photograph it, but one of the things I wanted to try during the buttermilk bonanza was a salad dressing. Im not really into creamy dressings, but this one was pretty nice. I based it on this ...
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