posted by on healthy, portions, quick, Vegetarian

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orzo + veggies

I’m allowing myself one hour to make myself dinner, eat it and I guess write this post before I go back to work. I’ve written about orzo a few times now and it remains a staple in my kitchen.

It cooks up quick, and when you boil it in your favorite broth it cuts time on having to season things, especially when you’re using fresh vegetables. I used what I had in my fridge for this one pot dish. || Read more

posted by on guilty pleasure, Phoenix

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fried green tomato + bacon sandwiches

UPDATE! Since my original post in 2014, I’ve retested this recipe + have made a few edits to make it even better than before and perfectly fit for 2017! For example…

  1. Green tomatoes are pretty easy to find here in Arizona at such places like Superstition Ranch Market in Mesa, AZ: A stop Grandma + I often make.
  2. I’m a big fan of mayo with this. And more cayenne… 
  3. Eating over my kitchen sink is now something I find myself doing more than I ever thought. 
  4. I find I like the bacon to be cooked well but left more chewy. In the oven, 350 degrees and just until golden brown and on the precipice of turning crisp. 
  5. I still love Alavavdo’s flax seed bread, but use what you’ve got, just make sure to toast it!

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. || 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

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