Archive for the ‘Uncategorized’ Category

slow cooker ratatouille

Posted: January 20, 2015 in Uncategorized

one large eggplant, diced with skin on
one large zucchini, diced
one large red bell pepper, diced
two yellow onions, diced
one 28 oz can of whole tomatoes, crushed with your hand
one 8 oz can of tomato paste
2 oz chopped mushrooms

1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1 tsp fennel seeds
1 tsp red pepper flakes
1/4 cup of chopped up parsley
1 stalk of celery, chopped

layer the vegetables in two halves, including the tomatoes. At the top, sprinkle the rest of the spices and aromatics. Cook in the slow cooker on high for four hours.

Vegetarian shepherds pie

Posted: October 19, 2014 in Uncategorized

From cuisine alone, I sometimes think I should have been born Irish. I freaking love potatoes, all potatoes, any way cooked. Jimmy, on the other hand, who is half Irish by blood, stares down potatoes as though he’s disgraced by them. We couldn’t have had a more flavorful vegetable as our staple? I look at potatoes and I think, that was the Irish staple because the British starved the Irish.

Well, whatever your opinion on potatoes, I love them mashed most, so shepherd’s pie is an automatic comfort food to me. This version is vegetarian since I can’t stomach beef (yet – my New Year’s resolution is to introduce beef back into my diet before the year’s over), and I think it tastes just as amazing as the real thing.

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Boil three large potatoes in boiling water for 30 minutes. Drain, then mash with three tablespoons of butter, 1/2 cup of milk and 1 cup of parmesan or cheddar cheese. The cheese is optional, but I’d only opt out if you’re lactose intolerant or don’t believe in flavor.

Then, saute one diced onion, three diced carrots, three minced garlic cloves and two diced celery stalks in a dutch oven on medium heat for ten minutes. Add 250 grams of lentils, one quart (four cups) of chicken stock, 1/2 cup of red wine, and two tbsp of tomato paste, and cook on a simmer for 30 minutes. When the lentils are soft, pour into a 10 by 10 pan, then top with the mashed potatoes.

Put the pan in an oven heated at 425 degrees for 20 minutes, then serve hot!

Ultimate yogurt parfait

Posted: October 3, 2014 in Uncategorized

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Guacamole

Posted: October 3, 2014 in Uncategorized

 

 

Everyone has their guilty pleasure. Guacamole seems hardly the guilty pleasure, given that avocados are healthy, but this is a great way to make more with fewer avocados. The peas add a sweet twist to the flavor. Even my sister who doesn’t really like peas said that this was delicious.

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one cup of frozen peas, defrosted
one avocado
1 tsp cayenne pepper
1 tsp cumin powder (optional)
half a red onion
squeeze of a lime

Stick all these ingredients in a food processor and blitz! Serve with tortilla chips

 

It’s no secret at this point that I’m an enormous fan of Deb Perelman’s Smitten Kitchen site, but especially her cookbook. For the last month since receiving it as a Christmas present, I’ve been trying a recipe in it a day, and I’m reaching the sad but expected end of running out of Smitten Kitchen book recipes to try. So I’ve been on the hunt for a new cookbook that’s just as enjoyable to read, has great pictures that help me figure out whether or not my finished product was a bust or not, and is easy to cook. I have a few contenders but none that really wow me. Any ideas? Tonight’s recipe is another one from the  book – another example of how amazingly foolproof her recipes are. Voila, and you’re welcome.

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Taken from: http://www.parade.com/169500/debperelman/baked-wild-rice-with-kale-caramelized-onions-and-soft-cooked-eggs/

I was back in my beloved New York a few days ago and met with some friends who had either recently moved out or still live there. Returning to New York always starts up a conversation about the pros and cons of living in New York. Pros: the city’s alive all hours of the night; incredible friends; feeling as though you’re alive and have something to do. Cons: the subway commute, feeling claustrophobic, New York transplants think that being rude is their new “New York persona” even though native New Yorkers are actually quite lovely. I’ve never been one to make pros and cons lists, especially when they don’t ultimately change the end result, but they’re fun conversations to have anyway. I doubt we’ll be returning to New York any time soon, and I don’t miss the city, but when I come back, I get this light happy leap in my chest as I think that I’m glad that I spent much of my 20s there.

Tonight’s dinner – a shrimp pasta dish – was fantastically easy to make and looked fancy because who makes shrimp nowadays?

shrimp

 

angel hair pasta
one can diced tomatoes
1/2 pound raw shrimp
basil
oregano
dried parsley
chopped onion and garlic
red pepper flakes
one cup spinach

Chop the onion and garlic (I like sticking them in a food processor to have it do the work for me). Heat in a skillet with shimmering heated oil. Mix in the basil, oreganoc and dried parsley before adding the tomatoes and cook for five minutes. Toss in the shrimp until it’s starting to turn pink, at which point you add the red pepper flakes. Cover with spinach. When the spinach wilts, turn it off and mix in the cooked angel hair pasta.

As Jimmy and I prepare for our wedding, we’ve had sift to through evidence that the last four years of our relationship were legitimate for legal reasons: time-stamped photos of us at holiday parties; phone bills showing that we’ve had each other’s numbers on speed dial since 2009; wedding invitations addressed to both of us; email chains, et cetera. However, what started out as a fairly banal activity ended up being a surprising romantic walk down memory lane. There we were on paper: awkwardly flirting over facebook messages, playing hard to get over email, and looking doe-eyed on pictures. I’ve never been one to keep a diary – you can chalk it up to lack of discipline – so I wasn’t used to how it feels to see history reenacted in front of you. As I searched further and further into our emails saved on my gmail to see our love life play out, my heart warmed to see this:

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I don’t know what it feels like to be in love with someone since elementary school, or to be high school sweethearts; in fact, I’ve always been a bit skeptical of the idea even though I’ve seen the lovey-doveyness of one in my sister’s relationship. But even I’ll have to admit that there’s something special about being able to look at someone you love and say, “I’ve known you since we were practically children.” (24 is, after all, barely pubescent, at least in my “late-blooming” case). “I love who you were, how you’ve grown up, and who you’re growing up to be.” With all the awkwardness that comes with both navigating a relationship and figuring out your life, it’s pretty incredible to be able to say that someone you love has been there, experiencing it right next to you.

Tonight’s creation is sweet in some bites, a bit spicy in others, and will leave you all warm and full inside. I played around with this recipe from Skinny Kitchen and this one from Food Network to make this creation.

turkeychilli

1 lb ground turkey
1 chopped sweet potato
1 chopped onion
1 1/2 cups of chicken stock
1 10 oz diced tomatoes with green chiles
1 8 oz can of tomato sauce
1 can of black beans
1 tbsp minced garlic
1 tbsp cumin
1 tbsp chilli powder
1/2 tbsp paprika
1 bay leaf
2 cups of sweet kernel corn.
Saute onion in a frying pan with 2 tbsp oil. Add turkey and sweet potato. Cook until turkey is brown. Add all other ingredients over high heat until boiling. Cover and simmer on low-medium heat for 30 minutes. Serve over rice or couscous.