Meals
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feasting at home: Lessons from an Artichoke
What is so vulnerable, I wonder, that must need such safeguarding, such armor? When you hold the artichoke in your hand, the first thing you notice are the waxy prickly leaves, brilliantly designed to keep predators out. They can be sharp, injurious even, if not handled with care. Still, you can not help but see how beautiful they are, thorns and all, with their perfect symmetry and silvery hues of greens and purples. Their leaves curl tightly inward, holding something precious inside.
vegan mac & cheese
I’m not going to lie and tell you that no one will believe this doesn’t have cheese. If you’re vegan, this will taste darn cheesy… if you are a true cheese lover (as my husband Jack is) , you won’t be totally fooled but you will devour it anyway. Jack likes to make fun of me when I make things like this… calls it “mac & sauce” and “vegan velveeta,” In the end he always eats his words. And most of the food on the table. This one is just as tasty as this recipe … except this time the creaminess comes from coconut milk. The cheesy flavor comes from nutritional yeast and a kick of dijon mustard.
Portuguese Girl Cooks: Scratch Cheddar Bay Biscuits
This morning I woke up with a need to make biscuits, which for me is kinda weird because I’ve never made them, and rarely eat them. I started looking through a few recipe books and plain biscuits just weren’t cutting it. I figured I would jazz them up with some cheddar cheese, and then a lightbulb went off and I thought of cheddar bay biscuits. You know them, those really yummy little biscuits you get at that chain seafood restaurant.
Cruft: Lasagna Cupcakes - StumbleUpon
When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA , a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch.
Baked Egg Boat recipe - StumbleUpon
Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast.Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?}, turned on a little Florence and the Machine, opened the fridge to get the creamer for my coffee and then I spied the champagne and then… the cream.
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: - StumbleUpon
Serious Eats: A Sandwich a Day
Challah is an excellent (if not traditional) choice for the Cuban, and I really liked it. The perfectly grilled challah was nice and crunchy, yet soft and yielding, unblemished by the Cap'n-Crunch-roof-of-mouth effect that a toasted and pressed sandwich sometimes presents. Roasted pork, ham, cheese, pickles, and "monkey mustard"—made with whole grain country Dijon, honey, bananas, pineapple, and banana peppers—all worked together to make one damn good sandwich.
Serves 6 These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired. Tofu Fillets 2 16-oz. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each ½ cup soybean oil 6 Tbs. dry southwest, jerk, or Cajun spice blend 4 Tbs. tamari or low-sodium soy sauce 4 tsp. toasted sesame oil Pesto 6 cups loosely packed fresh basil leaves 2 cups loosely packed cilantro leaves 4 whole green onions, chopped (½ cup) ½ cup soybean oil 4 Tbs. peeled and chopped fresh ginger 4 small cloves garlic 2 tsp. rice wine vinegar 2 tsp. prepared wasabi, optional ⅛ tsp. white pepper To make Tofu Fillets: