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
As regular readers of the blog are probably aware, I love soups and stews. Seriously. When I can throw everything into one pot and call it dinner, I am a very happy girl. I’ve also made it abundantly clear that I love summer. None of that cold weather crap, thank you very much, I’ll take sweltering temperatures any day of the week. But these two facts leave me with a bit of a conundrum. In the summer, the last thing I want to eat is a big bowl of hot and hearty stew. And yet, I still love it…so what’s a girl to do?
Now that Memorial Day has passed, I’m officially in the summer mindset. I rocked my maternity bathing suit for the first time yesterday, and am so ready for long days lounging on the beach. I don’t know about you guys, but in addition to sunshine and pool time, summer to me means a change in food. Fresh, light foods with a focus on vegetables. Nothing too heavy (with the exception of ice cream sundaes), and happy, colorful salads. This dish definitely fits the bill (minus the ice cream…) Continue reading
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
I don’t know about you, but our freezer is sort of a black hole. I’m not exactly sure how it happens, but something will be placed in there, and get sucked into the void that is our freezer. It sits quietly in the back until one day the entire contents of the freezer explode into an avalanche of mildly frost-bitten foodstuffs. An over-sized bag with a lone fish stick, a pint of ice cream with a mere spoonful left, something brown and unidentifiable that causes Brendan and I to look at each other with raised eyebrows and a hint of concern… Anyway, during my freezer’s latest purge I discovered a bag of shredded zucchini remaining from last summer’s CSA haul. And since our CSA is due to start up again any time now I figured it was probably a good idea to use up the last of the remaining goodies from 2014.
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!!
I know, okay. I know. It’s been forever since I posted on here. But I have a real reason, I promise. You see, for the past few months I’ve been focusing on a different type of bun in the oven. That’s right, Quinoa and Cookie-ers, my husband and I are expecting our first kiddo this fall! And while we couldn’t be more excited for this little bugger, I have to admit: morning sickness is no joke. For the first three months or so, eating just wasn’t a particularly pleasant experience. And the whole blogging about food thing? Yeah, that simply wasn’t going to happen.
As regular readers of the blog will likely have noticed, I have a definite thing for muffins. They’re easy to make, and are perfect for an addition to my breakfast or an afternoon snack. And, you know, Brendan will never complain about a tray full of baked goods sitting on the counter.
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.