Baked Greek Pasta. Crazy delish.

Baked Greek Pasta. Crazy delish.

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Confession: I love Caesar salad! It is one of my absolute favorite meals, and I find the flavors totally satisfying. There’s just one problem: I want to enjoy the flavors without worrying about the calories. Super thick, super creamy dressings are not my thing. Ordering them in quality restaurants usually ends well - the dressing is fresh and not gluey. Making them at home? That’s another story. I’ve encountered way too many thick, disgusting bottled attempts at dressings. I’ve also tried making my own…but I hate mayo and I wasn’t a huge fan of the raw eggs factor. The only no mayo no eggs recipe I tried was hideous.
I’d all but given up until I was at Whole Foods last week. I decided to try my hand finding a new one. After spending five minutes reading labels and dissecting ingredients, I spotted this slender bottle. I knew it had the components I wanted, but would it have the flavor? Two words: Hells. Yes. This is my new favorite Caesar dressing, and it’s definitely elevated the salads at my home. I’m going to pick up some additional vinaigrettes next time!

Confession: I love Caesar salad! It is one of my absolute favorite meals, and I find the flavors totally satisfying. There’s just one problem: I want to enjoy the flavors without worrying about the calories. Super thick, super creamy dressings are not my thing. Ordering them in quality restaurants usually ends well - the dressing is fresh and not gluey. Making them at home? That’s another story. I’ve encountered way too many thick, disgusting bottled attempts at dressings. I’ve also tried making my own…but I hate mayo and I wasn’t a huge fan of the raw eggs factor. The only no mayo no eggs recipe I tried was hideous.

I’d all but given up until I was at Whole Foods last week. I decided to try my hand finding a new one. After spending five minutes reading labels and dissecting ingredients, I spotted this slender bottle. I knew it had the components I wanted, but would it have the flavor? Two words: Hells. Yes. This is my new favorite Caesar dressing, and it’s definitely elevated the salads at my home. I’m going to pick up some additional vinaigrettes next time!

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A culinary experiment that went well! My first attempt at risotto was an absolute smash.

A culinary experiment that went well! My first attempt at risotto was an absolute smash.

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Culinary adventures of late

In the last week, I’ve had some pretty notable new culinary adventures:

  • Dinner with the fella at a wonderful new Italian restaurant — eggplant parmesan, why did I avoid you? You’re so delicious, and you last well for lunch the next day (Suriously. I was surprised!).
  • A failed attempt at a new Indian dish, Vegetables Korma — it was waaaaaaay too sweet for our tastes! Live and learn.
  • Sampling the fella’s first attempt at cooking fresh scallops — he did much better than my first time!
  • Making my own Caesar dressing from scratch — I modified this recipe and used raw egg whites (eeeeep!), but I found another one after some diligent web-surfing. I’m not a big fan of mayo and I’d rather not risk salmonella…
  • Related: making a super delicious Caesar salad wrap for dinner — YUM!
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jayparkinsonmd:

Food stamps are now worth double at farmer’s markets in Michigan. Lovely. Congrats to the Fair Food Network for spearheading a pilot in Detroit, successfully executing, and then expanding the program to the entire state. That’s hard work, especially politically hard work.

jayparkinsonmd:

Food stamps are now worth double at farmer’s markets in Michigan. Lovely. Congrats to the Fair Food Network for spearheading a pilot in Detroit, successfully executing, and then expanding the program to the entire state. That’s hard work, especially politically hard work.

Cite Arrow reblogged from aminamania
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Sharing a Recipe: Spicy Stir-fry with Tofu

This is my favorite new recipe, and it’s so unbelievably easy to make! I use a frozen vegetable medley from Costco - it’s perfect and a real time-saver. If you prefer, you can prep your own assorted fresh veggies.

Ingredients:

2 cups frozen vegetable medley 
1 cup pad thai noodles
1/4 cup tofu - I use super firm and squeeze the excess liquid
For the sauce:
1 Tbsp light olive oil
1 tsp minced garlic 
1 large lime
Sriracha (my application might be a little liberal for some, so squeeze to taste)

Prepare noodles, drain, set aside. Saute olive oil and garlic on medium high heat, then add tofu. Squeeze the lime over the assortment and drizzle Sriracha to taste. Add frozen vegetables and reduce heat to medium. Once the vegetables are thawed, add in noodles, stir, and enjoy!

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Kale salad with roasted sesame seeds and fresh lemon juice

Kale salad with roasted sesame seeds and fresh lemon juice

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My new favorite. How have I lived without you for so long?

My new favorite. How have I lived without you for so long?

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Adapted Guacamole Recipe

It’s summer time, and the boyfriend and I love nibbling on guac and chips as a snack. We modified this recipe to fit our tastes: 

Ingredients
2 avocados - peeled, pitted, and mashed
1 lime, juiced
1/2 cup diced onion
2 1/2 tablespoons chopped fresh cilantro
1 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 teaspoon salt
Ground cayenne pepper (to taste)

Directions
In a bowl, mash together the avocados. Mix in lime juice, onion, cilantro, tomatoes, and garlic. Stir in salt and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Enjoy!
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(Source: yumyumcult)

Cite Arrow reblogged from aminamania
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