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
I don’t know what you guys think, but so far June has been a bit of a let down weather-wise. Between ceaseless rain and temperatures that refuse to creep into the 70s, I have been pretty disappointed. I mean, is 85 and sunny really that much to ask for? Yeah, I didn’t think so. 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.
As I mentioned last week, Brendan and I have been on a bit of a healthy eating kick lately. While lentils have become a total staple in our kitchen, I can’t neglect my tried and true quinoa. It may be a bit pricier than the dried beans I buy, it’s just so freaking tasty and versatile! Last week, we knew we wanted quinoa, but Brendan requested “something different.” That didn’t really give me a lot to go on, but hey, I’m always up for a challenge. Continue reading
Recently, Brendan has been on a bit of a health kick. Instead of eating the donuts sitting around the faculty room at school, he’s trying to make a conscientious decision to make smarter food choices. One of the things he’s been big on is better carbs. Rather than going carb-free, he’s been wanting smarter, multipurpose carbs. You know, things like lentils, and beans, and quinoa instead of white rice and a side of fries. Believe me, it hasn’t taken much convincing to get me on board with this plan. I mean, seriously: I get to make all of these fun dishes that I love and he really wants them too? Okay!!
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!
When I was in grad school at OSU, my friends and I agreed to go out at the end of each semester to celebrate surviving. And with statistics classes that led me to crying in the middle of a lecture – literally – survival wasn’t necessarily a given. At the end of our first semester, we went out to Rigsbys Kitchen in the Short North. It was absolutely amazing, and I think only 30% of that deliciousness can be accounted for by the fact that we had no papers to write for the next few weeks. Anyway, as a gluten free diner, I didn’t have the entire menu at my disposal. What I did have, however, was an amazing mushroom risotto. I’d had versions of mushroom risotto many times before but this one was different: it was a marsala mushroom risotto.
Regular readers of the blog are probably starting to notice some trends in the food I make. One, I like food with a Mexican flair, as evidenced by my taco casserole, quinoa enchilada soup, and lentil tacos. Two, I favor meals that can be prepped in one pot and serve as a stand alone dish, like my bean and lentil chili and sweet potato and chickpea curry. This week, I decided to combine these concepts: I give you taco chili.