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Archive for the ‘Recipes’ Category

Local ingredients: Zucchini, Tomatoes, Ground Beef, Oblong Round Cheese

I wanted this chili to make one feel…fulfilly. I got the hankering to make a big pot of chili last weekend when I was invited to a wall-painting party at a friend of mine’s who is currently renovating his house. Chili is such a well respected homey and rustic party food that I decided it was perfect for a night slaving over freshly painted walls. Besides, if my painting skills turned out to be subpar or rusty I could at least present some food to save face! (more…)

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Local ingredients: Spinach, egg, basil

A little secret: brown rice and spinach are an undercover superhero duo. My first adventure with these characters was back when I was watching season four of Bravo’s Top Chef  and one of the season’s most popular contestants, Antonia Lofaso, won the Quickfire with her “Rice Salad”. It seemed so easy and I tried it that very week—it is honestly just rice, greens, and any other ingredients that will not overpower the dish. (Side note: Antonia’s other contribution to my life was that of a knock-knock joke, which I will not share here publically but will tell to those of you curious enough to inquire.)

Anyway, here is my version of her Rice Salad, topped with slices of mozzarella and a fried egg. I would have preferred (more…)

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Meaty Veggie Soup

Local ingredients:  ground beef, spinach, basil, and parsley

Here is the long-awaited picture and recipe of the Meaty Veggie Soup I made with the vegetable stock from the previous post! .

Meatballs:
1 lb ground chuck
Enough fresh/boxed breadcrumbs as needed
Chopped garlic to taste
Fresh parsley
Salt
Pepper
1 egg
Soup:
Macaroni noodles
Spinach
Carrots
Veggie stock

(more…)

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What I did in my first blog-worthy cooking adventure of the summer was actually not a huge shopping trip, as the title may suggest—it was actually more of a refrigerator exorcism. I went into the abyss that is my produce drawer with two clear goals in mind: 1. To cleanse out the veggies that were past their prime 2. Execute my first attempt at…vegetable stock!

I have to start off by pointing out that it is extremely satisfying to make stock. I had the chance to use up a lot of odds and ends and dregs of prior shopping trips. Also, here in my very first post, I’ll admit something terrible—veggies that are wilted to any degree skeeve me out so much that I usually pretend not to see them and with blatant ignorance retrieve something shiny and new to eat.  The vegetables that I used in the stock were not super gross or moldy, just middle-aged and/or misfits.

I think the reason so many produce drawers are a conglomeration of bits and pieces because it is so easy to put a few slices of onion into a plastic baggie, for example, and feel good about the fact that you ‘saved it’; it is equally as likely that after a few weeks the onion goes down the garbage disposal and produces a small pang of guilt that you can quickly shrug off.  The method for making this kind of stock is so simple that it does not even merit a recipe, so I am not going to write one!

Here is the list of my fridge’s secret resources for vegetable stock:

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