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Tomato and Root Vegetable Tian

Inspiration for this post comes from Sauce and Sensibility.  I almost didn’t want to mention that because her’s is so much prettier than mine.  It tasted good, though! We had sweet potatoes, turnips, and red skinned potatoes to use up, so I decided to make a root veggie tian with tomato, swiss cheese, and white [...]

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Going Overboard with the Napoleons

Another Napoleon Post!!  This could make a nice casserole, maybe with some kale sandwiched between the squash layers.  My butternut squash are all frilly thanks to my wavy knife.  If you’ve got some fresh herbs, like parsley, throw them in with the goat cheese, too.
Butternut Squash, Drunk Mushrooms and Goat Cheese Napoleons
Makes 6 Napoleons
1 Butternut [...]

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This is as Close as it’s Going to Get to Bento.

Do you see the nori cut into the shape of a heart??? That’s as ornate as I could get, a far cry from the bento boxes currently gracing foodgawker with their presence.  A for effort.
I wanted to do my sushi bowl tonight- sort of like a free form sushi consisting of sushi rice mixed with [...]

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Stuffed Globe Artichokes

Hotel Meal # 2, all microwavable! I never understood the concept of stuffing artichokes- it seemed fruitless to me. What’s the point of going through the trouble of such a fiddley process if you are only going to eat the ends of the leaves. After tonight, I understood. The cheese melts, [...]

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Spinach Salad with Baked Tofu and Lemon Tahini Dressing

Food Photography isn’t easy in hotel rooms, so excuse the image. This is going to be brief- I am so tired from work today that I could go to sleep right now, at 7:30pm.
Spinach Salad with Baked Tofu and Lemon Tahini Dressing
Serves 1

3 or 4 slices of baked tofu (recipe below)
Spinach
1/4 Avocado
1 Tomato
Cucumber
Scallion
Feta Cheese
Dressing:
2 tbsp [...]

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Work Week: Hotel Room Meals

I made those latkes yesterday, I don’t think I could manage them in a hotel room, despite  Jon’s proclamations about nifty hotel room cooking techniques.  This week though, I have come prepared.  I cooked a large batch of sushi rice, and marinated tofu overnight in a miso-chipotle-honey sauce, which I baked this morning.
So the meal [...]

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Kohlrabi, Butternut Squash and Potato Latkes

You can pretty much make latkes, rösti and râpés out of any root veggies you want, just make sure to drain out any extra liquid before hand by placing in a clean towel and ringing tightly.  I’m not sure the difference, but supposedly latkes have eggs and röstis do not.  So these are latkes, I [...]

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Baked Goat Cheese in an Ancho Chile Red Sauce

No post yesterday as the boyfriend had a tummy bug and therefore could not eat, so I didn’t want to tempt him with my delicious cooking.. ha!  Look at that pot.. isn’t it charming?  Most miniature things are.  Even though it looks like Le Cresuet, it’s not- it’s Nouvelle something or other.
Today I used some [...]

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Meatless Monday!!!

Aren’t I hilarious?
Today we went to TJ Maxx and I got sooooo many great great deals. First and foremost: my wavy knife that I got for 3 bucks. At the moment I am wave cutting everything- radishes, squash, mushrooms.. you name it. The squash looked the best and I was a bit [...]

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Couscous and Quinoa Gratin

This is a simple dish to use up leftover greens and grains.  I melted brie in mine, but definitely recommend a stronger cheese- telaggio, goat cheese, or even feta.  We ate ours with a balsamic pesto.
Couscous and Quinoa Gratin
Serves 3
1/2 Cup Quinoa
1/2 Cup Couscous
1/ Cup Cheese: Gruyere, Feta, Goat Cheese, Telaggio- whatever is lying around.
3 [...]