My dad makes awesome spinach crepes using recipes from the American Heart Association, and at some point, my mom sent the cookbook home with me. As a result, I’ve mastered the spinach filling, which has become my go-to spinach sauce for pasta when I don’t feel like making the crepes. The original version – in […]
My cupboards were a bit bare tonight, but to ward off the temptation to order a pizza, I harvested some parsley from the backyard raised bed, pulled a can of chicken broth and a can of artichoke hearts from the cupboard, and made a parsley risotto. This risotto isn’t fancy, but it’s a nice homemade
Parsley Risotto with Artichoke Hearts Read More »
At some point after the new year, life and work disrupted my Project 365 goal… Perhaps Project 120 is a more realistic goal?
In the April Cooking Light, I’m intrigued by the following recipes: Chili-Cheese Mac (p. 27) Creamy Spring Pasta (p. 95) Hazelnut-Crusted Halibut with Roasted Asparagus (p. 96) Sesame Tuna with Edamame and Soba (p. 98) Crab Cakes with Spicy Rémoulade (p. 100) I also want to reread “Healthy & Hungry in Las Vegas” before I attend
April 2012 Cooking Light Read More »
While in St. Louis for the Conference on College Composition and Communication, I had an opportunity to try Mosaic Modern Fusion (1001 Washington Ave.). No pictures, because we were too busy enjoying the good food, but almost all the dishes were a hit. We tried: Compressed watermelon and goat cheese (good, but didn’t live up
Mosaic, Downtown St. Louis Read More »
In the March 2012 Cooking Light, I look forward to trying: Potato, Mushroom, and Leek Croquettes (p. 74) Sweet Potato Chile Mac (p. 80) Vegetable “Meat” Loaf (p. 84) Tex-Mex Hash Brown Casserole (p. 122) Tempeh and Broccolini Stir-Fry (p. 126) Cheesy Brown Rice Gratin with Zucchini and Eggplant (p. 128) Bibimbop (p. 130) Tuna-Guacamole Tacos
March 2012 Cooking Light Read More »
Tonight, I found the courage to cross a busy couplet (on either side of a skinny park) near my hotel to go to K’NYAY, a Khmer and Vegan restaurant. It was easy enough to cross the couplet mid-day, but it gets quite busy at night. The food was worth the effort. I had the restaurant
K’NYAY, Phnom Penh Read More »
This week’s produce box included kale and radishes. I tore the main ribs away from the kale leaves and then cut the kale into smaller pieces. I spritzed them with olive oil and baked them in a 275 degree oven for ~20 minutes. The result: crispy kale “chips” that Bailey’s now addicted to.
Kale Chips and Radishes Read More »
In the January/February 2012 Cooking Light, I hope to try: Shrimp with Lemon-Saffron Rice (p. 28) Cheesy Potato Soup (p. 74) Bacon and Butternut Pasta (p. 90) Pan-Grilled Ginger-Honey Pork Tenderloin (p. 170)
January/February 2012 Cooking Light Read More »
I received my first Backyard Produce delivery today. For my first week, I accepted the standard delivery, and I’m a bit surprised by how many of the items aren’t exactly from the “backyard.” There’s a mango from Ecuador, and the apples are from Washington. For next week, I’m tailoring my basket to include primarily North