I’m pretty confident in the kitchen, but my red meat cooking skills are pretty hit or miss. I can roast the hell out of a pork tenderloin and make a super awesome cast iron chicken, but red meat gives me trouble. This weekend, I had a hankering for steak tacos and decided to take a shot at making them myself. I’d heard skirt steak was pretty difficult to screw up, so I bought some grass-fed meat from my local grocer, threw together a quick marinade with ingredients I had laying around my house and cooked it up on the griddle pan. Wrapped in warm, slightly charred flour tortillas and topped with fresh slices of avocado and hot sauce, these steak tacos were, I’m not going to lie, THE JAM. Check out the recipe after the jump! Keep reading »
Have you ever made a sandwich and thought, “Everything I’ve ever done in my life pales in comparison to the amazing achievement that is this sandwich”? That’s what happened to me yesterday after I made this sandwich. It’s vegetarian but packed full of flavor thanks to fresh mozzarella, crispy turnips (which are in season a lot of places right now and surprisingly versatile to cook with), and a spicy aioli. Damnit I’m making myself hungry just thinking about it. Gotta go make another one now. Read on for the super easy recipe! Keep reading »
Here’s the honest truth about how I typically come up with recipes. I either eat something at a restaurant or at a friend’s home that I like and try to replicate it based on the primary flavors I taste and am able to identify, or I see a recipe somewhere, vaguely skim it, go to the grocery store without a list of ingredients and then wing it. I rarely follow a single recipe, I often combine elements of different recipes that I like, and am really only anal about sticking to a recipe when it comes to cook time and temperature. Measurements, especially for things like seasoning, are not exact, and I adjust them to taste. You should approach my recipes with the same sense of … I dunno … haphazardness.
That’s basically the story of how one of my favorite healthy and delicious random single gal recipes came to be. A few months ago, I saw a photo of a salmon recipe from Gwyneth Paltrow’s cookbook, noted the fact that the recipe had “Sriracha” and “lime” in its name and was like, “Oh yeah, that would go good together. I’ll try that!” And on another occasion, I had dinner at Momofuku in New York City, ordered their famed Brussels sprouts, devoured the whole bowl and have been refining my own, more simplistic version ever since. And now, I present both of these recipes to you, which pair together for the perfect single gal supper. (Obviously, you can make any of my recipes for more people, by doubling/tripling/etc. the ingredients and adjusting the cook time if necessary.) Keep reading »
I had a “Chopped” moment in the kitchen last night when I realized I had a few beets in the fridge that I really needed to use, but — cue Ted Allen voiceover — only the stovetop of my oven was working, so roasting was out of the question. I’d been feeling like pasta for awhile, so I sauteed the beets in a pan with some zucchini and garlic, added some cheese, and ended up with a seriously delicious dinner. This recipe is super easy, super healthy, and best of all, super PINK. It also tastes great the next day as a chilled pasta salad (like, “Oh, I guess I’m eating lunch at 10:30 AM ’cause I can’t wait any longer” — that great). Read on for the recipe! Keep reading »
The single most essential item in my kitchen might have to be the large cast iron pan my mom got me for Christmas. I’ve used it to cook nearly every day since I got it, and while I knew it was going to come in handy for cooking protein, I didn’t realize that a cast iron pan is actually ideal for cooking a whole meal. Anything that cuts down on dishes — my least favorite household chore after cleaning the toilet — is aces by me. After the jump, check out a one-pan recipe for one of my favorite meals to cook for dinner after a long day at work, roasted lemon-y chicken with potatoes and broccolini. Oh, and to wash it all down, a sweet and tangy spiked blue raspberry lemonade. NOMMMM. Keep reading »
One of the weird byproducts of my ADD is that sometimes I cook just because I need to do something and making something — in this case, edible — gives me a beginning, middle, and end to focus on. So this weekend, out of the blue, I felt a deep, burning desire to focus my energy on making a cherry compote. I have never made one before. This one is a hodgepodge of, like, four different recipes I read online. Then, as a reward and because I didn’t know what else to do with it, I mixed my compote with cheap champagne, which I always have stocked. And lemme tell ya — sometimes my ADD is good for something because this cherry compote cocktail was yummy. And I still have plenty left over for cocktails the rest of the week. Enjoy!
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