Comments (0)

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 [...]

Comments (0)

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 [...]

Comments (4)

Roasted Garlic

Roasted garlic emanates a sweet, nutty flavour rather than the  usual harsh taste attributed to fresh garlic.  It is simple to do, and can be a versatile addition to  sauces and spreads.  I roasted a head of garlic today and mixed it with thyme and cream cheese for a Tomato and Roasted Garlic Cream Cheese [...]

Comments (0)

Valentines Weekend- Lemon butter artichokes and Spaghetti with Slow Roasted Cherry Tomatoes

This weekend we retreated to the Chesapeake Bay, because our lives are so stressful. But in all honesty, job hunting gets depressing so we went away, bought lots of yummy food, and watched Harry Potter. There are no weekend egg pots this week as I got breakfast in bed.
For dinner on [...]

Comments (1)

Tempeh Bourguignon with Parsley-Chive Dumplings

This Tempeh Bourguignon recipe comes from the Moosewood cookbook.  It was so delicious and very easy.  I made very few adaptions, only substitutes due to a lag in some ingredients.   The recipe calls for fresh thyme which I didn’t have, so I compensated with a dried herb mix.  It also recommends dijon mustard, which [...]

Comments (5)

What to Do with Leftover Chinese Food

On Thursday (?) we ordered Chinese food.  Jon got General Tso’s Tofu and I got steamed veggies and tofu (yes, I am one of those).  Of course we didn’t finish it all, so we had a bunch of left overs.  Today we reused them- we stir fried the steamed veggies and tofu medley with garlic, [...]

Comments (1)

Vegetables en Papillote over Israeli Couscous with Almond-Parsley Pesto

Guess what? En Papillote means I stuffed a bunch of vegetables in some foil (didn’t have parchment paper, but foil works just as well) with a bit of butter, lemon, olive oil, and white wine, wrapped it up so it looked like a shiny cornish pasty, and bunged it in the oven for 20 minutes [...]

Comments (0)

Pot Noodle for Grown-Ups

When I was in college, Freshman year to be exact, I ate cup noodle (or is it pot noodle?) for dinner almost every night.. and so did everyone else in my dorm.  Nothing will ever be as comforting as a cup of noodles that takes a few minutes to create, but here is a healthier [...]

Comments (1)

Tortilla Cup filled with Chickpea Salad

Today we went to yoga, it was free after all.  After going to the class, I felt like I should try to maintain some sort of healthiness to go along with my shining light that is my inner CHI (Namaste, Namaste).  After class, Jon and I started talking about CHI…. but then we drove by [...]

Comments (0)

Spicy Black Bean Soup for Snowy Weather

New Years Day was a bit chilly in MA, and we needed something semi-healthy to kick off a new year, and to detox from the night before.  I’ve been told to eat Black Eyed Peas on New Years Day for good luck, but we didn’t have any, so we settled for some Black Beans instead.

Spicy [...]