I bought a giant bag of wild caught salmon at Costco – I know we should be eating it weekly (at least) but when I combine the sticker shock with the fact that neither kid enjoys the taste, it rarely makes an appearance. Enter Costco! These skewers were delish and coming next week, a crispy mustard baked salmon.
I’ve heard that chocolate has an addictive quality – in fact my mom gave it up for lent and instead of hand-over-fisting it on Easter, she found a small piece was enough. I am currently in the throws of a rather manic period of chocolate eating. I figured instead of quitting, I’d just come up with a healthy chocolate-ish alternative.
On beautifully warm, breezy and fragrant spring evenings, “what’s for dinner” is literally the last thing on my mind. We all know that to eat healthy you need to spend more time in your kitchen and less time dining out, so I’m constantly on the look out for meals that not only come together quickly, but yield very little clean up. Interested in a one dish meal that tastes great but keep on you on track for bathing suit season? That’s what I thought.
Another “post-it inside the cabinet” recipe. These are simple, straightforward, and absolutely delicious.
This is not something that is routine for me. You’d think I’d grown up eating it, with all the Italian food around, but no. It’s easy, healthy, and pleasing to most people but I’ve never made it, not once. Until this time, that is. It was a first-try recipe but my husband like, freaked out about it so I figured my first go-around was successful enough to share!
I vascillated between call this hummus or pesto; I maybe should have just gone with “dip”. Technically, though, peas and chickpeas are both legumes, so this more closely resembles hummus. Regardless, besides the gorgeous verdant color it literally tastes like spring – bright and fresh as can be.
I’m perfectly happy with beer and wine. I like the taste of both, and if I’m going to use up over 300 calories on something I’d like it be ice cream or chocolate cake. Or pizza. The one drink that does actually get me going is a margarita. It’s the drink in my “last meal”. I like it with salt, on the rocks, and not too sweet. Let’s be real though I’ll take it any which way.
The idea of “taco night” isn’t something we practice; I know most of my friend’s families do but I’m pretty particular about my mixins when it comes to Mexican food and the concept just didn’t excite me enough to grab all the extra items at the store that I don’t typically have on hand (namely cilantro, scallions, avocado, and tortilla chips). You know what does excite me? NACHOS.
Remember a little while ago I discussed how fat is “in”? This is technically a trend I’m on board with, but I’d like to issue a word of caution. Fats have more than twice the calories per gram as compared to carbs and protein. If you’re eating it with gusto, the scale will be a’creepin.
I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely inoffensive flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17.
You can’t beat a fresh, vibrant, fragrant and juicy pink grapefruit. That being said, people probably thought you couldn’t beat a marshmallow until they toasted it – which, essentially is what we’re doing here. With just a sprinkle of sugar and a burst of flames, the familiar (and sometimes polarizing) citrus fruit becomes a dessert no one could pass up.
These strawberry and cream rolls were a culinary highlight several summers ago and I planned to make them last night as my Bible study group was in charge of snacks. Alas – we’d just eaten our last frozen strawberry! We did, however, have a bag of frozen blueberries so with a few swaps to the original recipe, I was a girl with a plan.
Do you typically buy the same ingredients every week? When it comes to cheese, I definitely do – sharp cheddar, mozzarella, and organic cheese sticks for the little miss. I had a coupon, though, for cracker barrel cheese and when I saw the havarti I snapped it right up. It melts gorgeously and is mild so its uses are a plenty.
During my first year as a high school cooking teacher, I received a crash course on freezing from my 70-year-old coworker. Our budget was tight, and wasting food was a cardinal sin. I’ll never forget when she threw a gallon of skim milk in the freezer because of a snow delay—and it came out perfectly useable weeks later! I was immediately hooked on freezing. Honestly, I think the freezer is the most under-utilized item in your kitchen (and maybe house).
I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go.
I used to drive a little bright red stick-shift car with a sunroof and an awesome sound system. I took lots of scenic, windy roads to my job. On Friday afternoons in the spring and fall, I’d put down all the windows and the sunroof and rock out to Bruce Springsteen on the way home – oh how things have changed.
I have a problem with graham crackers; if there is a sleeve of honey graham crackers anywhere near me, I will eat them all. Doesn’t matter if I’m hungry or not – it’s a strange but very real addiction. I looked into making them myself but had to buy graham flour and to be honest, the whole process seemed annoying.
Let’s talk about fat. Obviously its the new thing (on the cover of Time, for example). In the meat unit I did a mini-unit on fat, and information has changed since even then!
Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish.
I talk to people all the time who “can’t bake” (I’m not judging them, it’s self-proclaimed). This is all well and good but everyone needs a sweet snickety-snack now and then and if you’re not baking them yourself, you’re buying them.