And asparagus. And walnuts. The original title filled the title space to the max so I had to leave some out. I’ve been majorly craving stinky cheese lately so I apologize for all the blue; hopefully you’re team stank and are welcoming these recipes. This pasta is delightful AND quick – you should make...
If you consider yourself a healthy eater while still having an inordinate obsession with pizza, you might play the same tricks I do. You know, blot grease with napkin (which ps can actually save up to 100 calories), pulling off some excess cheese, or skipping the crust (I don’t use that trick – crust...
Certain events call for a coffee cake. Like when you haven’t had coffee cake in forever and you want to eat some coffee cake. Cake that’s socially acceptable to be eaten with your breakfast coffee is A-okay with me. I asked my daughter if she wanted a bite of coffee cake and she said...
So, I ate a fair amount of Splenda during my first pregnancy – mostly in the form of Crystal Light which I was obsessed with. My daughter can be a bit of a spaz, like most two year olds, and sometimes I think back to that Splenda. I know this is probably ridiculous. Anyway...
Fava is a fun word to say, and when I saw fava beans already shelled, parboiled and frozen in a bag at Trader Joes, I got excited to try them out. Like any bean, the Fava is high in protein, fiber, and tons of nutrients (provides you with 100% of your folate for the...
I love cornmeal pancakes because they taste like cornbread and anything that tastes like cornbread is okay in my book. Tessa called these “cookies” and ate two, drizzled with honey, in about seven seconds.
Every person falls into one of two categories – a cook or a baker. Cooks are more flexible, creative, and probably late more often. Bakers are type A, precise, timely, and maybe perfectionistic. I know I’m a baker because sometimes when the world spins and feels out of control, I like to bake and...
You’ll find there’s not a ton of meat on this site. It’s not my forte. I’ll attempt any baked good but I lack confidence with meat; cooking it well seems to involve a sixth sense for temperature, braising liquids, and “when it’s done”. What’s strange about this is that I taught a meat unit...
We made a recipe very similar to this back in my high school kitchens – you could find it on this site but as I scanned the ingredients as written, I knew it needed some cleaning up. I swapped the white for brown rice, switched the method to be more “hands off”, and doubled...
