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 »
Something you may not know about me, Lucca. My favorite food is not kibble, or dessert kibble (cereal), or treats, or whatever my mom is having for lunch. My favorite food is PANCAKES. On my birthday every year, my mom makes them for me, but I just discovered there’s a whole other special pancake day and it’s TODAY, National Pancake Day. I think my mom has been hiding the existence of this day from me, which is rude and I’ll deal with her later. For now, though, I present to you 20 pancake recipes that I would totally make in celebration of this momentous occasion, if my paws were able to manage a griddle. Stupid evolution.
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 »
As I stated earlier in the week, when I shared my recipe for roasted chicken, potatoes and broccolini, my cast iron skillet is probably the most essential item in my kitchen. It can go straight from on the stove to in the oven and is ideal for cooking everything, from the obvious (roasted meats and vegetables) to the surprising (like brownies and pot pie). Need further convincing to buy one yourself or make use of the one you have? Click through to see just 13 recipes — from breakfast to dessert — that you can cook in a cast iron pan…