I found a quick breakfast tip in a back issue of Self magazine the other day where a reader discussed whipping up a batch of mini frittatas for the week. I thought this was brilliant, and the recipe was something I could eat gluten free (and dairy free if I have to adjust my diet again this week). So I decided to make them. And they lived up to the hype: they are ridiculously easy to make and delicious. Bonus points.
When I’m looking for a quick and easy pasta dish, I whip up a variation of this summer pasta and veggies. It’s a great and quick dinner idea that is flexible enough to work with what you have in the kitchen.
The main concept is warm pasta, olive oil and cheese. The cheese should be something like a soft cheddar. Mozzarella works too, although is softer and thus gooier. The olive oil and melting cheese make a light enough “sauce” that works well with the pasta. A dash of sea salt, and you’re all set.
Last week, I made a delicious meal. It featured grilled herb & garlic chicken, roasted garlic & basil potatoes, and kale, corn & tomato saute. Here’s how I made it.
Grilled Herb & Garlic Chicken
I met Stephanie Izard a few weekends ago because ChicagoMag.com was conducting a videoshoot on how to create a bbq. It took place for most of a morning, but was a really cool experience: not only to participate in a videoshoot, but also to see how one is put together.
Of course Izard was endearing, friendly and funny. She’s very personable and easy going. I enjoyed watching her chat up the host and the audience.
M and I celebrated Valentine’s day with a home-cooked meal. I was inspired by a meal on Worst Cooks in America: Red Pepper Spaetzle in Mustard Cream Sauce with Sausage from Chef Robert Irvine.
I had placed a beautiful table setting for the occasion.
I got to use my mad chopping skills, new knives and cutting board.
[action shot] Check out those knife skills!
Tonight’s dinner brought to you by: VEGETABLES. Included on the plate is rainbow chard and onions simmered in chicken broth, and acorn and spaghetti squash. It was decided that acorn squash was better than spaghetti. However, I do want to try turning the spaghetti squash into “spaghetti” and see how that goes.
Doesn’t this look delicious? I know. It does. Wouldn’t you like to make one for yourself? You sure would! Here’s how you make Mini Apple Pie Cups.
First get out a few ramekins. Next take out your store-bought pie crust. I used a rolling pin to flatten it out a bit, just to get a bit more crust out of it. Cut it into quarters and put each quarter into a ramekin, being careful to push it into the dish without tearing it.
M and I made a traditional meal in honor of his heritage. It included fried plantains, black beans, rice with red and yellow peppers and steak a la milanesa. M really had a craving so we set out to recreate this dish. It turned out pretty well, although we didn’t document the process. It was delicious.
This year’s Christmas featured a delicious ham that was the perfect excuse to make a delicious soup. I chose the White Bean & Ham soup from Wives with Knives.
The night before, I set the beans to soak.
The day of making, I first chopped up some ham. I didn’t have ham hocks so substituted the ham bits and the juices leftover from baking.
The ham went in the pot.
Tonight’s dinner featured Pioneer Woman’s meatballs and mashed potatoes, from her cookbook. Enough cannot be said about these meatballs. I thought my recipe was good; these are also amazing! The meatballs are mixed with quick oats and milk to create a moist, crumble-in-your-mouth effect. The mashed potatoes are creamy, yet substantial and reheat perfectly! I didn’t include cream cheese because I’m not a fan, but fans would probably love it with the addition. Go out and buy these ingredients right now so you can make this meal. You won’t regret it.
since Jan. 1, 2011
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