Spring has sprung and so have all the spring vegetables. The long awaited asparagus is ready, beets, garlic scapes, peas and radishes, to name a few. It’s time to get cooking with some in-season veggies, when they are most flavorful and they are the cheapest. Read more
Posts from the ‘Face Off’ Category
Don’t worry, we are still here, and we apologize for our noticeable absence over the last few months. But we are back, and we brought noodle salads!
Normally, this time of year would be perfect for a cold noodle dish, as outdoor eating would be making a comeback (Like I said. Normally.) But since that doesn’t seem to be happening for us anytime soon, let’s talk about something else. Anything else, preferably. How about how a tangy, spicy, nut-based sauce can make cold noodles and veggies taste kind of awesome? Or how easy making these sauces can be? Or how both of us made these dishes in no time at all and had tons left over for easy weekday lunches and dinners? Sound good to you? Cool. I’ll go first.
So much for my resolution to get back in my kitchen. In order for this to actually happen, I would have to be somewhat close to my kitchen, which has not been the case as of late. Traveling for work, vacation, and generally being busy, while all good problems to have, has made it difficult for me to get to my happy place. I have found a few moments here and there to start to some spring cleaning in my cabinets, and found some doozies (bulk items packaged over a year ago. Whoops.), which I promptly tossed out. Now that there is less clutter, when I do find an open space in my schedule, I will be able to enjoy it rather than searching through long forgotten pasta, beans and canned items.
A quesadilla is traditionally cheese melted inside of a toasty tortilla, but in addition to cheese you can add in any number of your favorite ingredients. If you feel like something savory try your favorite cheese and choice of cooked meat, or if you want something lighter try sautéed kale with parmesan or if you crave something sweet make a dessert quesadilla with peanut butter and bananas. You have endless options, all you need are a few tortilla shells to get started. Read more
I’ve been traveling a lot for work lately, so I made these quesadillas to enjoy while watching the Super Bowl last Sunday before leaving for Las Vegas at 7am on Monday. Having some goat cheese already in my fridge, I thought it would pair nicely with some sauteed mushrooms and some fresh herbs to have a bit of a spin on the traditional quesadilla.
The juicing vs smoothie debate seems to be all anyone is talking about these days. Which is better for you? Which is the best way to get the nutrients from the fresh ingredients? How can you make a bunch of fresh vegetables blending into a liquid form taste good? And so on and so on… I tend to be a neutral party on the subject, bouncing back and forth between smoothies and juicing, but to me its all about the flavor and ingredients.
Juicing was a part of my weekday routine about 3 months ago; I would get up and make my green juice or smoothie every morning to start off my day. There was always bunches of kale, bags of carrots and loads of apples in my fridge and a few other random items that I would decided to throw in the juicer if the mood struck. Seeing as how life and work tend to get in the way of healthy habits , juicing slipped out of my daily routine and the juicer crept back into my cabinet and stayed there. With my 2014 resolution to get back into my kitchen more, the juicer has made a triumphant return, and is now running at 8am every morning.
We’re hitting record lows in Chicago (and across the US), so what better way to warm up than a hot bowl of soup? I find myself making soup on a regular basis this time of year, and Potato Leek is one of my go-to soups; it is an easy to follow recipe, it comes together quickly and I usually have all ingredients on hand (with the exception of the leeks). Read more
Does anyone not like mashed potatoes? Anyone? I find it hard to believe that someone cannot like mashed potatoes. Made with basically 4 ingredients (potatoes, butter, salt and milk), what is not to like about them? Also, how many different types of mashed potatoes can you think of off the top of your head? I can name at least 10 without even trying… so many things you can do to make a simple side dish stand out among all the other Thanksgiving favorites. Read more
Everyone has their favorite part of the Thanksgiving meal. Turkey usually takes top billing, probably followed by stuffing and perhaps pie, but I am always partial to the potatoes (followed by pie). The lovely, lovely potatoes. Maybe its my undying love for things smothered in butter and then smothered in gravy, but during our Thanksgiving dinners, the potatoes are it for me. Mashed, sweet, gratin, I don’t care. I always have a strategic plan to place them near my plate in order to get first dibs, which also allows me to have them close at hand when it comes time for seconds. And probably thirds. Most likely thirds.
Stuffed Peppers are found in all types of cuisine – Chilie Relleno’s are Mexico’s version, Stuffed Piquillo’s are Spain’s version, Dolma’s are the Mediterranean version, the list goes on. In America we stuff bell peppers with a variety of goodies from meat to cheese to vegetables; your options are endless for this easy to put together entrée. Read more
Has anyone else noticed that October is pretty much over? What the heck? It feels like this month, my favorite month, started last week, and now I look at the calendar and its over? I’m a bit annoyed and mostly mad at myself for not for not taking a break to enjoy it. Ugh.
We’re on vacation in South Carolina, food famous for fried green tomatoes, boiled peanuts, pimento cheese, she-crab soup, okra and of course shrimp and grits. This week in honor of our girls vacation with our mom’s and an ode to South Carolina we are Facing Off 2 types of grits – Mushroom for the Vegans and Shrimp for the rest of y’all. Read more