Search Results for: sans kitchen

posted by on cooking, Oakland, quick, vegetable

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Pork chops and Brussels sprouts

Adapted from my pork chops + cabbage recipe, this is still a favorite combo of mine. Simple enough to do with a single pan and lid, a hot plate, your favorite seasonings and less than 30 minutes you’ll have dinner worthy of an actual kitchen. || Read more

steak sans grill

Jan
2015
18

posted by on cooking, Cooking for 1, portions, side dish, vegetable

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Finished steak and beets

Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.

I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more

posted by on cooking, Crock-Pot, Oakland, quick

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I realize I don’t have a kitchen. The last few months have been full of creative thinking, problem solving and flat out improvising. It’s almost as if I’ve gone back to college dorm life, but with kitchen experience (also minus the ramen).

The few things I have available to me have taught me you really don’t need much in a kitchen … or sans-kitchen in my case. Granted, I have a Pinterest board full of amazing ideas for my dream kitchen with storage and beauty galore. Until then, I refuse to let that mean I can’t cook what I love. || Read more

posted by on guilty pleasure, quick, Vegetarian

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grilled provolone and leeks sandwich

I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?

I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.

For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.

The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.

Here’s what you’ll need:

  • 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
  • 1 cup of leeks, thinly sliced and only the green part
  • Provolone cheese (shredded or sliced)
  • butter
  1. Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
  2. Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
  3. Butter one side of each piece of bread.
  4. Place butter side down in a skillet that’s on medium heat.
  5. Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
  6. Cook on both sides until golden brown and the cheese is melted. Enjoy!

recipe adapted from Vegetarian Times

about

Oct
2011
18

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1512806_936380729123_1324158745_nBorn and raised in small town Nebraska, I grew up with your basic meat and potato mentality.

Times have changed and now I focus more on eating less meat and choosing healthy, portion-related recipes. Don’t worry: I’ve still got a major sweet tooth so you’ll find plenty of baked goods from me.

I’ve lived in a few different places (Denver, Phoenix, Oakland, I’m back in the Valley!) that have all led me in different directions as far as my passion for cooking and baking go.

Time in Denver taught me to convert my “high plains” recipes into a “high altitude” version (not easy I promise you, but well worth it if you’re wondering why your baked goods are literally collapsing) and some of those recipes can be found here. Denver also led me on an awesome beer path (hello New Belgium!) which is why I find myself sharing what I’m drinking with you all.

How I missed Phoenix. Awesome weather, amazing food and beer scene, not to mention my beautiful, full size kitchen with more counter space than I’ll probably ever see again. You can go back and explore a little bit of what I found in my two years living in downtown Phoenix.

I lived in Oakland, California and the most important thing you should know is that I had no kitchen. Seriously.

Anyone that knows me would naturally tell you this must have been some kind of hell for me, but I suppose after everything that’s happened, I was up for the challenge. You’ll find my recipes and posts I share during my time in the Bay Area all thanks to a handful of microwave tools, a single hot plate, a mini fridge and my beloved 2.5 quart crockpot. It’s amazing how well you can still eat, even sans kitchen.

I’m back in the Valley of the Sun with a full kitchen so it’s time to get back to business!

I’d love to hear from you + I’m always looking for guest contributors so feel free to contact me and let me know if you’re interested. In the meantime, I’m off to find my next recipe to try.

Cheers!

posted by on cooking for 2, healthy, portions, quick, Vegetarian

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adding the pasta to the dish

Another winner from Vegetarian Times magazine (November 2013). I’ve put together dishes similar to this one on a whim, but the roasted red peppers really make the difference. Also, shoot for fresh spinach, not frozen in this dish. || Read more

posted by on cooking for 2, healthy, portions, quick, vegetable

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I am certain I’ve mentioned before that, believe it or not, my cupboards sometimes end up bare. I’m also sure I’ve brought up the fact that I always have frozen vegetables in my freezer for instances such as this AND at times can be too tired/lazy to cook.

Vegetarian friendly and satisfying sans meat, this isn’t really a recipe but more of an emergency “what can I use” type of situation.  Plus, it makes 3 very hearty servings and all ingredients can be switched out depending on what you have in your kitchen.

Don’t have rice? Try quinoa. Fresh vegetables can be used obviously but sometimes having frozen options works out better for me in cases of emergency such as this week.

Come up with an awesome combo? Let me know, leave a comment below! I would love to know what you guys use. Don’t forget to take pictures too!

Here’s what I had:

  • A cup of white rice in the fridge
  • Frozen broccoli
  • Frozen corn
  • 1 can of black beans
  • Cumin
  • Dried parsley
  • Garlic powder (or use fresh!)
  • Salt and pepper
  • A half of a lemon in the fridge (probably from a bloody mary…)
  • A little bit of olive oil

Here’s what I did:

  1. Heat up a tiny bit of olive oil in a skillet. Throw in your frozen veggies (if you’re using fresh, they won’t take as much time to cook… you want them to be slightly tender).
  2. Put a lid on it and let them thaw out and cook a bit.
  3. Cook your rice (or quinoa) according to package.
  4. Throw in the black beans and your seasonings you like (a dash of cayenne would be good) and mix!
  5. Cover and let them cook another couple of minutes until they’re slightly tender (if you’re using fresh garlic I’d mix it in now). Throw a bit of rice/quinoa in a bowl and top with the veggie mix.

Seriously… the mix of cumin, sea salt and black pepper and the mix of textures with the veggies and rice was perfect! Not bad for a girl with “nothing” in her cupboards, right? YOUR TURN!

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