April 17, 2015
Ever have a day where you just end up eating a whole lotta carrots? I just had one of those days. It started when I was decided to make, as a mid-afternoon snack, some roasted, glazed carrots. I had these beauties in my fridge, from the Los Angeles Salad Company:
They call them Baby Carrots with Tops, but I call them Read the rest of this entry »
March 12, 2015
I’ve been back from Michigan for a week, but I have one more recipe to share from my time there. It seems weird to use the phrase “anchovy topping,” because it sounds desserty, but this dish definitely isn’t a dessert. It starts with three very un-desserty ingredients: onion, green pepper, and red pepper.
That’s 1/2 an onion, 1/2 a green pepper, and (surprise, surprise) 1/2 a red pepper.
I should back up. The idea for this dish came about because Read the rest of this entry »
March 4, 2015
Here’s an easy dinner idea for you. I whipped this up in Michigan, when my friend Lauren came over for dinner, and truth be told, I kinda made it up as it went along. But it ended up being a hit with Lauren, my dad, and my cousin, so… you should try it too!
And here’s a fun fact to sweeten the deal: this recipe has no added fat. The only fat on the plate is the fat in the chicken (some I which I trimmed off). So pig out – this is guilt-free!
It starts with two ingredients that make any dish super flavorful… Read the rest of this entry »
February 20, 2015
You must be on the edge of your seat! The moment you’ve been waiting for is finally here. I ended my last post with a tantalizing cliffhanger: what kind of dip would I serve with my jicama and cold cuts platter? The answer is about to be revealed.
But first…let’s play a little Read the rest of this entry »
February 19, 2015
Sometimes my mind goes to weird places. The other day, while I was waiting at the service deli at the store, I became fixated with a bizarre question: Could meat be sliced thin enough to be see-through? I ended up ordering 1/2 pound each of turkey pastrami and honey ham, as thin as humanly possible, as when I got home, I immediately tested it out.
Honey ham = not see-through. Parts were translucent, though! As for the turkey pastrami… Read the rest of this entry »
February 11, 2015
I cook a lot, but I very rarely fire up all four burners on my stove at the same time. One recent meal, though, required all four, and while juggling so much cookware was a handful, the end result was magnificent.
I built the menu around one ingredient: Read the rest of this entry »
January 30, 2015
It’s the resolution to the cliffhanger that had, um, a couple of you racked with anxiety and on the edge of your seats!
Here’s the recap, in case you missed my last post: Read the rest of this entry »