I made pesto today, and frankly, it was disappointing. I usually add lemon zest and juice, but I forgot to buy some and the result was grassy and a tad bitter. This was also the first time I made it with Thai basil and it didn’t have the bright green color that I was used to. I made chicken pesto pasta for lunch, and I had to add a ton of Parmesan to make it palatable. Continue reading
The key is to really grease the skillet.
I used to not like omelets. All too often, they’re overcooked and or undercooked with cold filling. Yuck! To avoid this problem, I don’t cram my omelets full of stuff and they’re absolutely perfect with you only have a tiny bit of leftovers.
I hate celery. The only time I buy it is when I make chicken stock, which is just stupid. There are recipes all over the internet that may have five ingredients or fifteen, but mine has just three: a chicken carcass, an onion, and a carrot.
Don’t have an onion or a carrot, no problem. Just throw the bones into the freezer until you get them.
Of course, you can make it fancier by roasting your bones and vegetables first or adding a bouquet garni. But you’re not looking for fancy, you’re looking for idiot proof.
What does one do wit chicken broth? Well, at the very least, you can use it to cook instant ramen to make it instantly chicken ramen. But you can also use it in pasta recipes, risotto, and soups (including kickass tortilla soup or Thai noodle soup. Or even dog food. I don’t salt my broth. Continue reading
I roasted a chicken last night with potatoes a few nights ago. This morning I had a cheddar cheese omelet with the last of the roasted potatoes. For lunch, I had a salad with feta cheese and chopped chicken. And for dinner, I made this chicken salad. I still have two drumsticks and a chicken wing left.
She was my best friend’s best friend. My best friend transferred junior year of high school so she had a best friend from her old school, and one from her new school (me). Naturally, I was apprehensive about meeting the “other BFF” and therefore hung onto her every word.
We made chocolate chip cookies and I remember her distinctly saying, “This is a good chocolate chip recipe. The best recipes rest the dough.” Continue reading
I knew this recipe was going to be great when I mixed the lemon zest, sugar, and butter. It smelled like sunshine and balmy summer! The feedback was also positive, and it’s a pretty straightforward, dense cake
While I really enjoyed the cake, traditionalists, be warned. This is not your usual cinnamon-scented coffee cake. There is no cinnamon in the actual cake, and I’m not sure how much I’m a fan of cinnamon plus lemon plus blueberries. I will definitely make the crumble topping again, but I’m less fond of the cake recipe. Continue reading
Last night, my friend ate the last slice of banana bread in the fridge so it was time to start the process anew. Instead of making the same one, I was intrigued by yet another David Lebovitz recipe: Banana and Chocolate Chip Upside Down Cake. But without the chocolate chips and the addition of a handful of toasted walnuts.
In addition to baking it in a loaf plan (a less than well-conceived change), I also reduced the sugar from 3/4 cup to 2/3 cup and the banana topping from 3-4 bananas to 1. Who has that many bananas lying around?!
There is a blog post that has been languishing in my drafts folder for months; it’s called variations on butter pasta. Someday I may finish it, but until then, here is another quick, easy, carb-tastic recipe. College students and exhausted adults, rejoice! Continue reading
There are few things as nice as watching a TV program with friends on a lazy Sunday morning while biting into a warm pastry with a cup of coffee within arms length. The show in question was Penny Dreadful, and it was a perfect counterpart to the pastry: filled to the brim with gooey red stuff and decadent.