As I mentioned yesterday, Brendan and I have been drowning a bit in fresh produce this week thanks to our CSA. Not that I’m complaining. There is no such thing as too much produce to use; it just means I have to get a bit creative with how I use it. Because let’s be real. We live in a small apartment, with one average-sized fridge. And with a huge bag full of broccoli rabe taking up one of our shelves, the rest of our fridge was getting sort of cramped. To top it off, this is the week that we’ve barely been home for dinner. Thanks to end-of-the-school-year madness, we’ve been running around to awards ceremonies and graduations. On the bright side, we’ve been fed at each of these events! On the down side, I haven’t had the opportunity to cook and was starting to fear the longevity of our vegetables. So I decided to do something different and use up the broccoli rabe in a way that I knew it would stay for a while: pesto! Continue reading
It’s no secret around here that Brendan and I love pizza. From delivery to homemade, we aren’t too picky. Throw some sauce and cheese on a crust and we’re happy people. Lately, though, our favorites have been our from scratch creations. Even though we didn’t get to a pizza of the month in April (darn morning sickness…), we were back on the wagon in May with huge success! Continue reading
Cauliflower mac and cheese is definitely a favorite in our house. Seriously, every time I say that I’m going to make it Brendan gets a little bit giddy. We scarf it down at dinner time, and fight over the leftovers for lunches throughout the week. From what I gather, this is one of the dishes he brags about when he’s eating it in front of his coworkers and/or students. Hey, I’m not going to complain. I like that my cooking is appreciated.
Over the course of writing this blog, I’ve made it pretty evident that I like to experiment in the kitchen. From my forays into vegan baking to my quest to cook around the world, I’m not afraid to try new things and push myself out of my comfort zone. So when Cinco de Mayo came up, I knew I needed to up my game from beef tacos or an enchilada casserole. Continue reading
When I was younger, there was a Mexican restaurant relatively close to our house. Thinking back, they did have a pretty big menu with a lot of options. However, I always opted for the same exact dish: chicken enchiladas with ranchero sauce. With a side of rice and beans, and chips and salsa, I was quite a happy girl. Sadly, the restaurant has long since closed, and it can be a tad difficult finding a Mexican restaurant I trust being gluten free. After all this time, though, I have finally developed a recipe that replicates those enchiladas I loved so much!
In this latest edition of Cooking Around the World, our letter was “X.” Much like “W”, there is no country that begins with this letter. So, this week, we’re featuring the X-Factor. We opted for Poland for the sole purpose of making pierogies. You see, being gluten free it can be a bit difficult to find these. Sure, there are some that you can buy frozen, but my grocery store fails to provide. If we wanted pierogies, we had to make them ourselves. And so we did!
Quite a long time ago now, I had my appendix removed. I was a freshman in high school, and started with a stomach ache. However, I was a Full House aficionado, and was pretty sure from the get go that I had appendicitis. It was miserable. I was in pain, and anesthesia did not agree with me — I woke up from surgery convinced that they hadn’t removed my appendix because it still hurt, ignoring the fact that I’d just had abdominal surgery. Anyway, recovery was pretty standard: a few days in the hospital followed by a week on my couch. The only issue was they had me in the pediatric wing. At fifteen, I was a growing teenager. After days of not eating, I was finally cleared for real food and they gave me meals sized for a six year old. Depressing, I know. By the time I got home, the only thing I wanted was a big bowl of fettuccine alfredo. Pasta and cream and cheese…it was the perfect recovery food!
Ever since my sister wrote a guest post for me, my husband has been wanting to write as well. I told him that was fine, but there was one caveat: he had to cook something first. Now, to be fair, he makes a mean pancake and his paninis are unrivaled. But, generally speaking, I’m the one who does the cooking, while he’s the one who does the dishes. So unless he wanted to write a post about dish soap, he’d need to get his hands dirty in the kitchen. And that he did! He’s made this dip a few times now, and it’s become a go-to for lazy Sunday afternoons watching football. Without any further ado, I’ll turn it over to Brendan and his buffalo chicken dip!
Last week, I mentioned some of the super awesome Christmas presents I got for my kitchen. Perhaps the most exciting of these gifts was the pizza oven my husband got me. I suspect that the idea may have been a little bit self-serving (the man could live on pizza alone), but I honestly don’t care. Being gluten free, finding good pizza can be next to impossible. While companies like Still Riding Pizza and Conte’s are making GF pizza more readily available, they still leave something to be desired. So, finally having a pizza oven of my own, I was excited at the prospect of good, old-fashioned pizza. And let me tell you, that is exactly what I got!
I hope everyone enjoyed their holidays — I know we did! It was a few weeks filled with friends, food, and Netflix (seriously, have you guys seen Once Upon a Time? It’s ah-mazing). Today, though, it is back to the real world. The alarm went off at 5:30, and we woke up to the apartment upstairs leaking into our kitchen. Yep, the holidays are definitely over.