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posted by on guilty pleasure, Phoenix

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It’ll all starts with the Welcome Diner in Phoenix and the night I had their fried green tomato sandwich. Heaven on a plate. I knew I had to recreate it.

A few things: I am obsessed with Alvarado Street Bakery based in Petaluma, California (Lagunitas fans out there?) and their Essential Flax Seed bread that you can find at your local Sprouts Famers Market + more easily in the Bay Area. Screen Shot 2014-06-20 at 8.50.37 PM

Also, finding green tomatoes was not an easy thing. Apparently most places here require them to be special ordered? If anyone has tips on this, leave a comment because I’ll definitely be making this again! I found one little lonely barely red tomato sitting at the top of a pile of ripe, red ones. It was my lucky day.

The flax bread is super important for this open face sandwich. The nuttiness that comes from the bread adds a whole other level of flavor that you won’t be able to get from just a plain piece of white or what bread. It’s worth it (also, it’s my favorite bread to use for peanut butter toast!).

I rarely eat with my hands (the fork is one of my best friends) and I’m definitely not fond of standing over my kitchen counter to eat a meal, but the minute this came together I couldn’t help myself.

I’m thinking mayo or aioli next time, but honestly a light layer of butter on the toasted flax bread was all this needed. The flavors are true to form and no one flavor overpowers allowing for everything to work together. || Read more

posted by on family, Nebraska, Phoenix, portions, quick

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There are a few things that go through my head when I smell egg noodles boiling in a pot. Winter in Nebraska. My mother making her beef and noodles and more importantly, her tuna casserole.

We all make different life connections with food + recipes, but for me, my mother’s tuna casserole 1) can never be beat 2) is the only way, even to this day I’ll eat tuna 3) makes me miss home. || Read more

posted by on healthy, portions, quick, Vegetarian

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Cremini Mushrooms and Penne

This! Probably my quickest dish I’ve put together yet and oh so good. So good in fact, I’m eating it right now as I type this up for ya’ll. A vegetarian delight but meat lovers this would be amazing with just about anything from shrimp, chicken or sausage. I had some left over cremini mushrooms I needed to use up and decided I’d whip up some pasta to go with. || Read more

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

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Penne with sweet mini peppers

This dish was a good start and I thought I’d share the recipe along with some mix-in options (meat lovers rejoice!) because honestly, there’s always room for improvement especially with a quick-fix dish like this one.

The sweet mini peppers are usually found in a package or bag but you could substitute them for a favorite bell pepper if you wanted. Honestly these little guys pack a nice, sweet contrast in this dish. They’re worth a try! || Read more

posted by on San Francisco

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Pulled pork sandwich from Southpaw BBQ

In Denver my favorite BBQ joint was Sam Taylor’s in the Glendale neighborhood where I lived. A few years later, in 2012 when I was living in Phoenix, I read an announcement that after 15 years, Sam Taylor’s was closing. Devastation. Denial. Mourning.

|| Read more

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

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broth infused orzo and spinach with a fried egg

This is another one of those dishes where it came down to what ingredients I had around. I had just grabbed a huge thing of organic baby spinach at the grocery store and had a bag of orzo pasta and thought why not put a fried egg on top? Quick, easy and pretty damn tasty! For added protein, you could add a serving of sunflower nuts (¼ cup is 7g of protein). I buy the roasted, no salt package you can find in most grocery stores.

You’ll need your microwave rice/pasta cooker and something to fry up your eggs.
Makes 2 servings || Read more

posted by on baking, blog, guilty pleasure, homemade, Phoenix

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Oatmeal Scotchies

So, this picture was originally posted back in April of 2013 when I was living in Phoenix with a promise of getting the recipe to you “soon”…sorry about that. Here’s the updated recipe to try (Above 5,000 in elevation? Check out the high altitude recipe).

Makes 2 dozen cookies

What you’ll need:

  • ½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg (optional)
  • 1 stick of margarine softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar **half of ¾ cup (12 tablespoons)**
  • 1 large egg
  • 1 orange peel grated
  • 1½ cups quick oats
  • a little more than half of a package of butterscotch chips
  1. Mix together the flour, soda, salt, cinnamon + nutmeg in a bowl.
  2. In a separate bowl, beat together the softened margarine, sugars, egg.
  3. Stir in the orange peel with a wooden spoon.
  4. Using a wooden spoon, pour in half of the flour mix into the wet ingredients and mix well.
  5. Add the rest of the flour mix, and stir until everything is combined.
  6. Stir in your butterscotch chips and oats with a wooden spoon.
  7. Using two spoons or a scoop, drop the dough onto a baking sheet that is covered with parchment paper.
  8. Bake about 7 minutes at 375 degrees. Remove from oven and let them cool on the pan for a couple of minutes.
  9. Remove the cookies from the pan and transfer them to wire racks to finish cooling.
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