Sometimes I crave vegetables. I know. That's weird.
Sometimes I also crave soy sauce. Am I freaking you out yet?
I was trying to figure out how I could satisfy these cravings when I realized I had some wasabi fettuccine in the cupboard just begging to be used. Thus, the seed was planted to create an Asian noodle salad.
Yeah, I have wasabi fettuccine hanging out in my kitchen. What? You don't? No worries, just use regular pasta and stay the course... Read More
I've really been into pasta lately.
Now let me drop some knowledge on you. Pasta is not your friend in the summertime. Why can't I understand that? Oh, I can't. I'm too busy eating pasta. I guess it didn't help that I bought more than 2 lbs of pasta from Flour City earlier this summer. Hmmm...probably not the smartest move. (My taste buds would disagree with that statement.)
As I was flipping through one of my favorite recipe sources, a Sausage-Cauliflower Spaghetti recipe jumped out at me. It was from one of my favorite sections of the Food Network magazine, which is Weeknight Cooking. All of these recipes are relatively quick to whip up which pretty makes it appealing to me. Lately I've been wearing myself down with the amount of time spent at work, working out, running errands, hanging with friends...Ok, I could go on but I'll spare you and just say that I needed to make this. Now. Read More
I'm so excited to tell you all about this dish because I think it's going to be a new fave.
Actually, it's already my new fave. I guess I just need to tell you about it then.
A while ago, on Twitter, I randomly saw someone reference Rocco DiSpirito's latest cookbook "Now Eat This". Well, it probably wasn't that random. I follow a bunch of foodies so I'm sure it was bound to happen sooner or later. To satisfy my curiosity, I looked up the cookbook and saw that each of the recipes in the book was 350 calories or less. Now I'm not on a diet, but there's nothing wrong with eating healthy. And of course if there are fewer calories involved, I feel so much better about going back for seconds!
Now, it's time for me to make an admission of guilt: I added calories back into this dish.
Yep, I did that. But in my defense, I was trying to use up items that I already had in the apartment. And for some reason (I don't know why!) these items weren't as healthy as the ingredients which were called for in this dish. But they could still act as substitutes, so I went ahead and used them. I grabbed regular pasta instead of whole wheat pasta and used up some compost spaghetti sauce instead of using Rocco's Low-Fat Marinara Sauce. See, that wasn't so bad, right? Read More
I think I might have been Italian in a former life.
While I do adore all things French (today I'm really into these cupcake liners from Meri Meri), I'll totally shove a plate of pasta in my face any day. And let's not forget gnocchi. Cause it is definitely not off limits.
Remember that Basil Gnocchi that I made a while ago? Well, I've been meaning to make another batch of gnocchi since then. When I saw Closet Cooking's recipe for Pumpkin Gnocchi, I knew that I needed to make this. And of course I needed to modify the recipe slightly. Instead of pumpkin, I decided I would use butternut squash. You know, cause I have a slight obsession with butternut squash.
I had been thinking of making the Brown Butter and Sage sauce that was on the Closet Cooking website, but that very same week I received the latest Food Network magazine. And it was all about Italian food. How perfect, right? I flipped through the pages as I usually do when i first get the latest issue. And one of my flips landed me on a page displaying a variety of pasta sauces. The one that caught my eye was the Sage Walnut Butter sauce. And I knew I needed it in my life right now. Read More
I cannot tell a lie. I didn't actually come up with this recipe. It was "borrowed" from Deb over at Smitten Kitchen. I've actually made this dish before, in my pre-blog days, when I was trying to figure out exactly what a blog was.
I love cauliflower, whether it's raw, roasted, cooked, pureed, etc... I'll take it. Did I mention that I also like walnuts and feta cheese? So the first time I saw this recipe, I knew it was for me. After I made it, I knew I had to hold on to this recipe so I could make it again. And now that I have duplicated it with amazing results once again, I wanted to share (or "re-share", since it's already been posted on another blog) it with you guys. Read More
This "recipe" was inspired by one of my favorite blogs, Cupcake Project. Of course, Stefanie made Compost Cupcakes, but why couldn't I make Compost-Something-Else? A compost recipe is basically a mixing and matching of your favorite items in a batter/sauce/etc...So I thought about the ingredients I had around the house already and improvised.
Here's what I came up with... Read More
I love Giada DeLaurentiis! And the Gratitude Cocktail loves her too, which is good enough for me. I've actually made her Lamb Ragu with Mint dish before, but that was in my pre-blog phase. Since then, I've had numerous cravings for this dish. And finally, in between cupcake baking/blogging and our numerous snow days, I've finally gotten a chance to satisfy those cravings. Read More
In honor of the Food Network coming back to Cablevision, I present to you my latest foray into the Food Network magazine recipe realm!
OK, well, I kind of made this dish before I knew Food Network was making a comeback on Cablevision, but just work with me here...
I've had my eye on this orecchiette pasta recipe since I first started receiving the Food Network magazine last year. It happened to be on the cover of the first issue I received and it really drew me in and made me want it.
Fast forward to one week ago, when I was racking my brain as to what I wanted to make over the weekend. My mind honed in on this pasta dish and I was sold. Of course I couldn't just use the recipe "as-is", so I made a few adjustments... Read More
I've been a horrible Food Network Magazine subscriber!
When the Food Network Magazine launched earlier this year, I was really excited so I promptly signed up for a subscription. I received my first issue a few weeks later and drooled over the contents for the next two months. My goal was to create at least one dish from the magazine. Somehow, while I was doing all this drooling, two months passed by and I had made absolutely nothing from the magazine's recipe pages! I then received my second issue of the magazine. Commence drooling again. This time, I was adamant that I had to cook, bake, or assemble something edible from Issue #2.
After taking some time to peruse the magazine's pages, I stumbled on to what I like to call a "shortcut recipe". It's exactly what it sounds like: a recipe with a shortcut. Still, it wasn't the shortcut part that sucked me in. It was the recipe. Basil Gnocchi. It's very difficult for me to go to a restaurant and not order gnocchi if it's on the menu. So of course I couldn't pass up the chance to make this dish at home. And if I needed yet another reason to start firing up the food processor, basil, my favorite herb, also plays a starring role. Need I say more? Read More
It seemed impossible. But it has happened. I cooked something.
Yes, this phenomenon has occurred many times before, but I have never blogged about it. I'm not just a baker, you know. I'm multi-faceted. So here we go...
Last week, I got the urge to make some sort of food dish that would be tasty, quick, and easy to freeze. I happen to live in a hotel during the week, so if I make a large dish, I usually need to establish freezing capabilities.
Approximately one year ago, I stumbled across Adventures In Shaw's Fast Food blog post for Basil & Sun-Dried Tomato Orzo. The recipe has been sitting in the Bookmarks section of my Internet browser until I re-discovered it about 3 weeks ago. There were several reasons I chose to make this dish:
1. I love the combination of basil and tomato, so why not?
2. I have never cooked orzo before, so I decided to live on the wild side.
3. Adventures in Shaw promised that this would be a "fast food". Since I'm always pressed for time, I couldn't resist. Read More