May 27, 2015
There’s nothing better than a crispy, crunchy snack. I crave potato chips (and corn chips) (and Cheetos) frequently, so I like having a way to satisfy that craving that’s actually nutritious. Enter zucchini chips. They are exactly what they sound like… and they start with zucchini.
These are Read the rest of this entry »
April 30, 2015
I recently had a wonderful meal at a restaurant, including a great side dish of Brussels sprouts with grapes. It was delicious. I wanted to recreate that dish at home the other day, but I was fresh out of grapes. I did have raisins, though, and those were grapes at one point, so… close enough. I came up with this recipe for Brussels Sprouts with Carrots and Raisins, and here’s how I made it. What do you think it began with? Brussels sprouts!
These little green beauts came from Read the rest of this entry »
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 »