Soul Food: Mediterranean Chicken with Roasted Fennel
Quick and Cheap Dinner: Quick Chili
Food Pr0n: Winter Greens and Potato Casserole
Quick and Cheap Dinner: Sweet Potato, Kale and Quinoa
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Food Pr0n: Sexy and Easy Tomato Sauce, Aw Yeah
Tomatoes are at the end of the season here in Chicago, and I’m getting anxious about going without through the winter. Tomato sauce seems like the perfect way for me to preserve what’s left and insure that my craving will be satisfied at least a few months into the winter.
Make This Now: Smoky and Sweet Tomato Salad
I have an addiction, one that can only be indulged for a few weeks every year. Heirloom tomatoes rule my kitchen late in the summertime. I could wax poetic all day about the heirloom tomato, but instead I will give you a “hardly recipe” for a lovely simple salad.
Make This Now: Bacon Green Beans with Quinoa
This recipe was inspired by the lovely haricot verts, or French green beans, that showed up at the market a few weeks ago. Haricot verts are more tender than regular green beans and are perfectly suited for summer salads. I love the smokiness imparted by the Black Forest bacon, which also has less fat than regular bacon, and there’s just enough here to satisfy a craving for something a little sinful.
Food Pr0n: Zucchini and Prosciutto Frittata
At the farmers market I usually end up buying too much of something, and the frittata is a cooking trick I use to get it all eaten up before it goes bad. It’s stupid easy to prepare, and you can make it fancy or keep it simple.
Food Pr0n: Rhubarb Compote with Greek Yogurt
The basic recipe for compote is simple enough: chopped rhubarb, water, sugar. I wanted to make it a little more special so added an herb that has been finding its way into many of my dishes lately: tarragon. Mixed with some greek yogurt and a drizzle of honey, this rhubarb compote makes an elegant and refreshing dessert perfect for completing a summertime meal.
Life teaches me lessons I have no choice but to learn
For the past three weeks I’ve had to cut out all processed sugar and wheat from my diet. This past week I also nixed meat and dairy, and I have another week to go as a vegan while I finish up a two week cleanse. I honestly I haven’t felt much like sharing with you the kale salads I’m throwing together every day for lunch, though I can’t complain about the food.
Taking a Break For a Few Weeks
Hi. I started a new job, which I love. I moved for the second time in three months to a gorgeous new apartment, which I also love. I… Read More »
Quick and Cheap Dinner: Mexican Layer Casserole
Mexican Layer Casserole is comfort food to me. It’s flavorful and filling and comes together quickly, even though the ingredient list looks long. The chiles in adobo sauce, with their spicy smokiness, really punch up the flavor in the casserole.
Soul Food: Mediterranean Chicken with Roasted Fennel
My boyfriend loves his poultry, so I indulge him with dishes like this Mediterranean Chicken. The briny olives here add a nice kick to the mellow sweetness of the roasted fennel. Cherry tomatoes seem like such an indulgence this time of year, but they get roasted in this dish, which brings out their flavor, so I succumbed.
Food Pr0n: Skillet Blue Cornbread
Let me be clear: I LOATHE SUGAR IN CORNBREAD. This cornbread is just how I like it. Crispy on the outside with a moist crumb inside, and enough sweetness from the corn so that extra sugar is unnecessary. With a little pat of butter melting on top, this bread is irresistible.
