beets, feta + farro

Jan
2015
03

posted by on Cooking for 1, healthy, vegetable, Vegetarian

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Beets

*This is a guest post from my friend Clayton Pasley. Also, I can’t help but think of this. 

My name is Clayton (“Tex”), and I’m a first-year law student in Virginia. In the past year and a half, my goal in cooking has been to maximize health benefits while minimizing cost as much as possible. I’m not a vegetarian, but I’ve found that by not buying meat, I can save plenty of money and time in the kitchen. I also found that by forcing myself to cook without meat, I’ve become much more creative in my cooking.

My basic approach has been a “grains and greens” mentality. Between various starchy grains (along with potatoes) and leafy greens along with other vegetables, I’ve created a repertoire of recipes I can make that are quick and cost no more than $5 or $6.

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posted by on Cooking for 1, Holidays, portions, quick, vegetable

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Parmesan Roasted Cauliflower

Happy 2015!

I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!

This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.

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posted by on baking

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English Muffin Loaves

The story goes that English baker, Samuel B. Thomas, started the English muffin over 100 years ago in America based off of his mother’s tea cake recipe. Not to be confused with traditional muffins that are considered quick breads and do not require yeast, English muffins have this amazing texture that allows for a toasty crunch, yet enough air pockets on the inside to hold your favorite toast toppings. || Read more

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

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Twice Baked Potato

It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more

posted by on quick, Vegetarian

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After seeing this picture on Instagram from Lindsey, I asked her to share the recipe. Anything with Brussels sprouts and I’m sold. This is obviously vegetarian friendly with the tofu but if you must have meat I think shrimp or chicken would be amazing. Thanks again to Lindsey for sharing! Cheers!

I love this not only because it’s healthy and delicious, but it’s also a snap to make. Since I’m a full-time law student quick meals are always nice and I ‘m sure that’s the same for working people or those with kids.

*NOTE: Often times I cook to taste. So if you’re more sensitive to spice feel free to skimp on the red pepper and cayenne. But stay with me on the cinnamon. It gives the tofu a smoky taste that attempts to mimic chorizo. It’s delicious! That being said, I’ve written the recipe to serve moderate tastes. If you’re like me and love spice and garlic, also don’t hesitate to increase any of the spices to your own personal tastes.

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stuffed pork chop

Sep
2014
23

posted by on Cooking for 1, portions

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stuffed pork chops

For me, pork chops are something I’m still afraid of even after the numerous recipes I’ve shared with what seemed to involve confidence, but never an oven or baking. This recipe changes that and will definitely remain in my queue.

General consensus will tell you to do bone-in pork chops, but I always buy boneless. Life is short, so do whatever makes you happy, okay? Also, fresh seasonings would be amazing in this dish but let’s be honest, I haven’t cooked a decent meal for myself in a while and I don’t dare waste fresh herbs when I can used dried. Adjust accordingly and to your personal taste.

Also, a note on the breadcrumbs: Use what you have. If I notice bread is starting to go past it’s fresh date then I throw it in my food processor and store in an airtight container or baggie in the freezer. It’s super handy for recipes like this that call for a small amount and it’s already prepped for you. || Read more

ALS: In memory.

Aug
2014
25

posted by on family

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I’ve been challenged now by a couple of people for the ALS Ice Bucket challenge. It’s been amazing to see all of the attention that this disease has gotten because of it and I can only hope that my Great Aunt Rosalea and her brother Gerald would be thrilled to see the support and money that’s been raised.

That’s my Grandmother on the left and her sisters Rosalea and Babe. Her brother Gerald died of ALS in 1988. My grandmother died from cancer in July 2001 and her sister Rosalea died of ALS in December of 2001.

Amyotrophic lateral sclerosis (ALS) is a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal cord. Motor neurons reach from the brain to the spinal cord and from the spinal cord to the muscles throughout the body. The progressive degeneration of the motor neurons in ALS eventually leads to their death. When the motor neurons  die, the ability of the brain to initiate and control muscle movement is lost. With voluntary muscle action progressively affected, patients in the later stages of the disease may become totally paralyzed (alsa.org).

I encourage you all to read more about what ALS really is, ice bucket challenge or not. We take for granted every day that we are able to step down from a curb or that we’re able to talk to the person next to us. Let’s hope that someone finds a cure for this disease.

Special thank you to my mother + Aunt Barb for sharing their stories and family info! To learn more or make a donation, please visit alsa.org.

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