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Archive for the ‘Veggie’ Category

If you are American, you probably eat pizza all the time. Shoot, you may even eat vegetarian pizza sometimes. Although if you get double-cheese, that pretty much counts as meat. This is not that. This is home-assembled pizza (with a crust mix, I’m not that ambitious on weeknights) that is delicious and filling and actually not terrible for you. Because the sauce is leaves and the meat is vegetables.

I call this "Greeeeen pizza." Featuring broccoli, zucchini, serrano peppers, and onions which may or may not be green.

I call this “Greeeeen pizza.” Featuring broccoli, zucchini, serrano peppers, mild green peppers, and onions (which may or may not be green, don’t judge me!).

You can even use different combinations of vegetables to create alternative delights catering to the tastes of your guests.

If you have a sous chef handy, assembling ingredients beforehand would be a great task for them.

If you have a sous chef handy, assembling ingredients beforehand would be a great task for them. From top left, this was two pizza’s worth of toppings: zucchini, broccoli, garlic, bell pepper, serrano pepper, white asparagus, fresh turmeric, and caramelized onions.

That’s right. So many veggies, and so few preparation steps. You can’t not love it. Assembly instructions for the pictured pizza as well as even more delicious veggie alternatives below:

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Alright, so it turns out that once you fall off the wagon, it’s hard to get back on. My picture-of-dinner-every-night experiment was really fun for me, maybe not that exciting for you guys, but life got in the way. I will say I have been both cooking more and eating out more than I did in the past (leftovers tend to go for lunch these days), so sometime soon I’ll post a recap of pictures I took in the interim.

But that’s not what today is about. Today is about celebrating a delicious, beautiful, tender leafy green: baby bok choy. Because I don’t grow my own bok choy, I have no idea if Baby Bok Choy is actually the younger version of the grown-up thing, or if it’s a different plant species, but it tastes lemony and wonderful and can be eaten all by itself. Also performs nicely in a quesadilla, if you’re into that. And yesterday I decided to make a soup out of it. Yayyyyyy soup!

I didn't have the presence of mind to take a picture while the chicken stock was still IN the jar, but this is what I put into the soup, minus light seasonings.

I didn’t have the presence of mind to take a picture while the chicken stock was still IN the jar, but this is what I put into the soup, minus light seasonings.

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I am late posting this. I realize it makes me look like a huge slacker. But, as you will see below, I spent Friday afternoon through Sunday afternoon in Chicago (well, the burbs of Chicago) playing Ultimate until I was covered in mud and could barely stand up. And then I had to catch up on work AND homework. But don’t worry, that didn’t keep me from eating dinner! So here we are, slightly late but just as happy.

Sunday: St. Patty’s Day!

Today, as you likely know, is St. Patrick’s Day. Traditionally, American kids get drunk as hell and make jokes about Irish stuff we don’t know anything about.

Well, today, lucky me, I got to go to WORK! So I had to skip the traditional part, but I did get to make Irish-ish food for dinner! I went the shepherd’s pie route since I had leftover mashed potatoes, and it was an excellent choice. First you make a meat pie:

This is the base for shepherd's pie. And fullness.

This is the base for shepherd’s pie. And fullness.

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Best Lunch

Not a weekly update, for once! This is a lunch I started making for myself over the summer when I wasn’t working, and I can tell you straightforwardly that I MUCH prefer making my own lunch than making my own dinner. I don’t know why, but it just feels refreshing to get behind the wheel (OK, stovetop) and whip up something tasty in a few minutes during lunchtime. Maybe it’s because I’ve spent fewer than 8 or 9 hours at work before the cooking.

In today’s case, I was only at work for four hours before I escaped to come home, just in time for lunch. So I went back to my summertime staple, which takes about 10 minutes of prepwork, and about 30 seconds of eating work because you take one bite and then immediately shove it into your mouth as fast as possible because it’s too good to hold back:

This. Compact, excellent flavor combinations.

This. Compact, excellent flavor combo.

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Sunday: Taco Kings & Cupcakes!

I don't use box mixes anymore. Because adding chocolate savings to a homemade recipe is so much better!

I don’t use box mixes anymore. Because adding milk-chocolate shavings to a homemade recipe is so much better!

Today we watched the U of M/Indiana basketball game and ordered Taco King. Oh, yeah, and I made cupcakes. A LOT of cupcakes. So I made all these cupcakes to test out a mocha whipped-ganache frosting recipe. Well, it worked. My friends liked them, my boyfriend liked them, his little cousins liked them… overall a great success. I managed to take a picture of the cupcakes, pre-frosted. However, I was so distraught over our last-minute DEVASTATING LOSS to Indiana that I forgot to take a picture of our delicious tacos. Just know that they were everything I hope for in a taco. (more…)

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