What’s not to love about a kebab? First of all, it’s common knowledge that anything served on a stick is instantly more delicious and fun to eat, but they’re also great for parties, keeping kids’ (or immature adults’) attention at the dinner table, or just combining interesting flavors in a new way. It might be a bit too early to fire up the grill some of these recipes call for, but most ingredients can be oven roasted and/or seared in a pan for similar results. Ready to get cookin’? Click through for 11 kebab recipes — from cilantro lime shrimp to french toast(!) — that had me drooling on my keyboard…
Activities are wonderful, but sometimes, it’s fine to want to shut the world out for a couple of days, and make some serious time for you. Don’t be afraid of FOMO, either. There will always be another party, another pub crawl, another picnic. The time you’ll spend indulging in the things you want to do, alone, are well worth it. Here’s a handy list of awesome things to do this weekend! Keep reading »
Amelia dropped a bomb on The Frisky staff today: she’s never heard of puppy chow. “What, is it supposed to look like dog food?” she asked. Oh, silly Amelia! We explained puppy chow is a variation on Chex mix where you combine melted chocolate or syrup with candy and add yummy ingredients to give it different flavors. It’s popular at Girl Scout bake sales everywhere!
Puppy chow also goes by the names reindeer food, muddy buddies and (inexplicably) snowman poop, so I don’t blame her for being confused. I did some deep Pinterest-ing and found 17 different puppy-snow-reindeer-poop recipes to help Amelia get with the program and give myself some snacking ideas. Dig in!
Would you judge me if I told you I’ve had couscous for dinner every day for the past week? Would you judge me if I told you I’m not even close to sick of it and will probably have it for every dinner for the next year? Seriously, it’s just so delicious and so versatile — it works great as a base for thick stew or stir fry; it’s amazing in salads, as a side-dish, or just on its own. It’s also fairly healthy, depending on how much butter you put in it (confession: it is not at all healthy when I make it). Click through for 10 mouthwatering couscous recipes, guaranteed to turn you into a crazy couscous freak like me!
Hi guys, I have something important to announce. I am officially declaring war on the War On Women Eating Starch. Okay, so there’s not an official War On Women Eating Starch, I’ve just noticed that a lot of the women I know never eat potatoes. It seems to be a weight thing, because potatoes are heavy and don’t have a heck of a lot of nutritional value, and it’s been baked, heh, into us to, like, worry about our weight every time we put something in our mouths. As a result, I see a lot of women I know asking for a side salad instead of fries, or brown rice instead of mashed potatoes, and I’m like, “LADIES, I’m not saying you need to hoover a casserole dish full of scalloped potatoes into your piehole for every meal, but life is meant to be lived!” And you are not living if you don’t let yourself eat some form of potato on at least a semi regular basis. So join me in taking back potatoes, be they mashed, gratin-ed, twice-baked or deep fried, with one of these yummy recipes.
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 »