Lemony Greek Yogurt Sauce with Penne & Veggies
Tonight, we ate magic- magic in the form of pasta and veggies in a light, delicious sauce. Mmm, mmm, good. This is something I threw together randomly, so it is a fairly versatile recipe you can change as you see fit. I imagine it would be good with fish or chicken if you are hip to that stuff; if you try it that way, let me know! This dish was tangy and sweet and good all over; I hope you enjoy it as much as we did.
Half-assed recipe follows: Continue reading
Fake Chicken Salad Wrap
On average, I spend about 2-3 weeks at a time in Washington, DC then return home for 2-3 weeks, then go back. During the time in DC, Nick and I enjoy making a variety of recipes– some old favorites and some new ideas. Most recently, there was a day on which we could not decide what to eat that evening. Neither of us wanted anything too heavy, but we didn’t feel like just having bread and salad, either. Then, like a unicorn comes to a fair maiden, an idea casually trotted up to me and whinnied: chicken salad. PERFECT. A deliciously light, simple recipe into which one can put pretty much anything one likes.
One might think that as a vegetarian, I am unable to enjoy the deliciousness of chicken salad, and one would be mistaken. As I have mentioned before, there is a plethora of meat substitute products that have decent nutrition and great flavor (enough even to please Nick, who is a happy meat-eater). Whether you use real chicken or fake, I hope you enjoy this recipe.
Half-assed Recipe follows: Continue reading
Baked Brie & Friends Puff Pastry Cups (Yes, I know I need to work on my food photography.)
It’s Friday. Friday is almost everyone’s favorite thing to thank God for, even before loved ones and not accidentally hitting that pedestrian who was walking in the crosswalk because you were too busy trying to figure out what that crap under your nails was or if the people at your important lunch meeting noticed it. (Well? There aren’t any casual dining establishments called TGI Spouse or TGI Didn’t Accidentally Hit that Pedestrian etc.)
One of the reasons Nick and I look forward to Fridays is that we get to have our favorite decadent treat, baked brie with champagne, and not feel too bad about over-indulging. We can worry about that on Saturday because there’s nothing else to do besides feel bad about ourselves and watch the Food Network all day. These delicious brie cups are easy to make, completely customizable and delicious to the last bite! I hope you enjoy them as much as we do.
Half-assed Recipe follows:
A Cuppy Cake
This isn’t really a recipe because I just used boxed Pillsbury Funfetti mix and pre-made vanilla icing (although I usually prefer this recipe from Alton Brown, but Nick doesn’t have a mixer and I am lazy). I wanted to make some cuppy cakes for Nick because he is sweet, and likes them. We threw some caramel filled Hershey’s Kisses in the middle and frosted them into deliciousness.
I think if I made them again, I would just use some caramel squares because I’m not sure the chocolate inside really works as great as just caramel would. We’ll see.
The soup. This pic doesn't have a lot of broth in it because I ate a lot of it already.
Tonight I made delicious soup. I’d never tried to make chicken soup since I don’t eat meat, but, as I have previously mentioned, I really enjoy the Quorn brand fake chicken products. Anyway, I wanted soup and I was wondering around Whole Foods, so I threw some shit together (which is usually how I cook- paying almost no attention to important things like measurements and recipes) and it ended up being super delicious.
The half-assed recipe follows:
Last week, Nick and I made some delicious flatbread pizzas for dinner. I want to share it with you all.
Zelda's Veggie Flatbread Pizza
We went to Whole Foods and got some yummy flatbread and the ingredients of our choice. I’ll list what we used below, but obviously if you aren’t an idiot you already know what YOU like on YOUR pizza and can do your own thing.
Half-assed recipe follows:
First, I want to tell you that almost no one enjoys food programming more than I do. In fact, I spend a lot of time watching almost anything on Food Network or Cooking Channel. (Side note: props to Food Network for remembering its roots and making another channel specifically to actually show more cooking shows and not reality television; that is very Discovery Channel-creating-TLC-circa-late-90’s of you.) It is partly because I spend so much time watching these shows that I feel comfortable making the following complaints; I certainly have the epistemic privilege to do so, having spent entire hungover Saturdays
every week often enough to gather evidence of your hosts’, well, let’s call them annoyances.
I don’t care about the host’s personal life. If I did, I would google them and look at their wikipedia page like any other person who has been alive for five seconds. When a show is based almost completely around whatever he or she is pretending to do that day with whomever they mention (I’m looking at you, Giada), it makes me want to cook whatever he or she is making just so I can throw it at the TV. Or start tweeting details about my personal life at them until they realize how annoying it is and block me. (Do not test me on this, Food Network personalities. I’ve done it already, and it worked. Ask Amanda Freitag.) Continue reading