Archive for the ‘cooking’ Category

Lasagna

Aug
2015
18

posted by on cooking, Cooking for 1, cooking for 2, homemade, leftovers, portions

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Lasagna

I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).

When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.

For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.

I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).

As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!

Here’s what you’ll need: || Read more

steak sans grill

Jan
2015
18

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

4 comments

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, Oakland, quick, vegetable

2 comments

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

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 beer, cooking, San Francisco, travel

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Beer List at City Beer Store in San Francisco

So… I’ve been missing. For about a month now? Sorry about that. As of this morning (around 4 AM), I am now temporarily living in an extended stay hotel in East Bay, CA. Can you imagine my kitchen-shock? My beautiful (and quite large) kitchen will be missed very much but I’m going to take this time in the City (I’ve been told not to call it the Bay Area – I apologize, I’m new to this!) to explore all of the amazing food options here. Stay tuned for more on that. I did cook tonight but I’m afraid nothing terribly blog-worthy (the boyfriend says it was the best hotel chicken he’s ever had). Without an oven and only 2 burners it’s a bit challenging to be trying out new things at this point.

I’ll be relying heavily on referrals, research, Foursquare, etc. to find all the right spots including beer joints. The one we checked out today was a recommendation from a friend back in Phoenix (thanks Courtney!) called City Beer Store in San Francisco. I checked in on Untappd with an amazing sour by Russian River Brewing Company. This was an awesome little space with a tasting room, plenty of options on tap and several bottle options to take home as well (I picked up the Ballast Point Double IPA for later). City Beer Store checkin on UntappdI’ll try to post when I can but make sure and follow me on Twitter, Facebook + most importantly Instagram + Foursquare + Untappd to keep up with the new adventures!

Cheers!

switching gears

Mar
2013
25

posted by on cooking, Phoenix

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ripe seedless watermelon

This is the time of year I switch gears when it comes to what gets done in my kitchen. It’s starting to stay warm here in Phoenix (sorry for those of you who are still dealing with the early spring snow) and the thought of using my oven even to reheat something is not my favorite thing to do.

I hope to be posting more frequently now in terms of “summer” style recipes. I love to keep fresh fruits and veggies in my fridge at all times when it gets hot. Makes for easy snacks and pulling together quick meals during the week and honestly, I tend to eat even healthier when it hits this time of year.

I love this interactive map from epicurious that lets you pick where you live and see what’s in season and easily available for you to get in your local grocery store or your favorite, local farmer’s market!

Almost seedless watermelon

my almost seedless mini watermelon

I picked up these mini watermelons a couple of days ago. They are so sweet and juicy! Don’t forget the fresh cracked black pepper on mine – trust me, try it. It brings out the flavors of the watermelon like you would not believe!

Have a favorite summer-style recipe you’d like to share? Leave me a comment, I’d love to have you share yours with everyone! 

posted by on cooking, Phoenix

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Spanish ingredients

Before moving to Phoenix, we were given a going away gift box full of imported ingredients from Spain (everything in the picture above except for the ground sage).

I was excited to do some research and come up with a new recipe but those damn lemon-stuffed green olives threw me for a loop. I’m not a huge green olive fan. In fact, I don’t care for them at all. Sit me in front of a can of black olives and that’s a whole other story. Still, these ingredients were given to me as a set and I was determined to use them together.

Paella was a dish I had from Chef Rita here in Phoenix (who you’ll see a Q&A with soon) when I was writing a story for the Downtown Phoenix Dining Guide last year and something I had wanted to try on my own. While I wouldn’t call this recipe a true paella, the smell of sage and smoked paprika filled my kitchen. The result was an awesome combination of moist chicken, flavor-filled round rice and those pesky lemon-filled green olives (which turned out to go really well with everything).

Here’s what you’ll need:

  • 4-6 chicken thighs, bone-in and skinless (I only had 4 so that’s why I used, but the rest of the recipe would easily serve 6)
  • smoked paprika
  • sea salt & pepper
  • nonstick cooking spray (prefer olive oil)
  • sherry vinegar
  • 2 cups chicken (or vegetarian) broth
  • 1 can of sliced green olives (don’t have to be lemon-stuffed!)
  • 1 tsp. dried sage (I used ground)
  • 1½ cups white rice (I used the round rice that came in my gift box, but long grain would work well too – don’t use instant)
4 images showing the chicken cooking and the final dish

1. smoked paprika, salt & pepper on thighs   2. browning thighs in the olive oil   3. rice has absorbed all the liquid   4. dinner is served!

  1. If the chicken thighs have skin on them, remove all the skin you can and discard.
  2. Sprinkle smoked paprika, salt and pepper on both sides of the thighs.
  3. Heat the nonstick cooking spray (I added a bit of olive oil too) over medium heat.
  4. Brown the thighs, 4-5 minutes on each side. Remove from the pan and set aside.
  5. Add about ¼ cup of the sherry vinegar (if you don’t have this you could probably be fine to skip it, but it does add another dimension of flavor) and use it to remove the brown bits from the bottom of the pan.
  6. Add your 2 cups water, chicken broth, sliced olives and sage and bring that all to a boil.
  7. Add your chicken thighs back in, turn down the heat to low and cover. Let simmer for 10 minutes.
  8. Add your rice to the pan and mix in without moving the chicken around too much. Cover and let that simmer for 25-30 minutes or until the rice has fully absorbed all the liquid as shown.

Enjoy!

 

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