tag:blogger.com,1999:blog-22909471470978270842011-11-27T15:43:45.645-08:00ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.comBlogger521100tag:blogger.com,1999:blog-2290947147097827084.post-69587041785915134412011-02-24T15:41:00.000-08:002011-03-03T10:12:23.852-08:00

one pie just wasn't enough... fresh from the oven and bubbling! crust ingredients: 1 stick very cold unsalted butter, diced 2 cups unbleached all-purpose flour 1/2 tsp salt 1/2 tablespoon sugar apx 1/3 cup ice water in the bowl of a food processor, pulse together the flour with the sugar and salt. add the butter and pulse until the butter resembles pea-sized crumbles. add the ice water

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-66824740275596933392011-02-22T17:46:00.000-08:002011-02-22T17:46:11.001-08:00

this pie was inspired by a pie recipe found in the december/january issue of ready made magazine. it's not overly sweet, has a wonderful tartness, and the anise pairs perfectly with the pears (no pun intended). crust ingredients: 2 cups unbleached all purpose flour, plus extra for flouring surfaces 2/3 cup very cold soy free earth balance (regular earth balance or butter could also be used) 2

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-91923707986881020012011-02-18T14:09:00.000-08:002011-02-19T22:02:36.579-08:00

stuffed grape leaves are without a doubt one of my favorite foods, but store bought varieties or the kinds you find in restaurants are nothing like the ones my mom made when i was growing up. when i've typically found them the leaves were stuffed with a mixture of rice and herbs and nothing else. boring. these leaves are chock full of lots of goodies. thanks for sharing mom : ) ingredients: 1

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-45082971811011684762011-02-10T12:08:00.000-08:002011-02-18T13:38:11.084-08:00

back to back ice creams in february. what can i say? i am my mother's daughter, and when the world gives you a gallon of whole milk, you must find a use for it... ingredients: 1 cup whole milk 3 tablespoons coarsely ground coffee (i used sumatra, and the fresher it is the better) 3 egg yolks 2/3 cup sugar 2 cups cream 1/4 tsp salt 1/2 tsp vanilla 1 oz dark chocolate, shaved (i used a

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-69972066695649961262011-02-03T13:30:00.000-08:002011-02-03T13:37:49.400-08:00

yesterday i happened to come across a lot of whole milk. i don't drink milk, but i do love ice cream. ingredients: 2 eggs 3/4 cup sugar 2 cups heavy cream 1 cup milk (i used whole) 1 cup old fashioned oats (uncooked) 1 tsp cinnamon a pinch of freshly grated nutmeg 1/8 tsp salt 1/3 cup dark brown sugar 1/4 tsp olive oil 2 tablespoons maple syrup in a large bowl whisk together the eggs until

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-18654070390559626382011-01-31T16:33:00.000-08:002011-01-31T16:34:23.046-08:00

seitan piccata is a meat-free version of a tangy italian dish typically made with chicken. this recipe (adapted from veganomicon) uses just one pan, is a nice twist to typical comfort food and also great for entertaining. ingredients: 6 seitan cutlets (roughly 6"x2" and 1/2 an inch thick) 1 cup unbleached all-purpose flour, seasoned with salt an pepper extra virgin olive oil, enough to coat

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-27663206207863597882011-01-28T10:40:00.000-08:002011-01-28T10:40:46.791-08:00

sloppy josephs are a wee bit more refined than the stuff that comes in a manwich can. these messy numbers are made with ground beef style gimmie lean (a meat free pseudo sausage) which is very low in fat, but high in protein, making these a nice alternative to sloppy joes for vegetarians and meat eaters alike. ingredients: 1/4 cup extra virgin olive oil 1 lb gimmie lean, ground beef style 1

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-75982815678420334502011-01-26T15:42:00.000-08:002011-01-26T15:42:01.137-08:00

i've recently become an assistant in a series of cooking demonstrations called tuesdays in tuscany. yesterday's demo was all about italian soups and i got to go home with some of the unprepared loot. a bounty of chard, kale, celery, carrot, basil... all of which, if you ask me, scream soup. i made use of some other stuff i had lying around, and voila the kitchen sink soup was born. ingredients

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-72530234812032370702011-01-24T11:12:00.000-08:002011-01-24T11:12:49.378-08:00

if you've made seitan, or have an excess sitting around and are wondering where to start, this meatless dip sandwich inspired by french dips and italian beefs, is juicy, spicy, and oh so chicago. what makes it oh so chicago? the giardiniera peppers of course. i didn't realize until leaving chicago that true giardiniera (the delicious stuff packed in oil) was not readily available every where else

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-74659150494771206322011-01-23T09:02:00.000-08:002011-01-23T09:11:37.848-08:00

seitan is my favorite meat substitute, but i don't buy it that often because when compared with tofu, it's quite expensive. it is made from wheat gluten which is extremely elastic and gives the seitan a nice hearty texture. and unlike tofu it can be made flavorful from the start. this recipe, adapted from vegonomicon makes a about 12 large setian cutlets, and it does take some physical exertion,

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-32082021249902603422011-01-21T10:10:00.000-08:002011-01-21T10:10:34.428-08:00

i was going to wait a bit before posting these donuts, but i decided there are much worse things in the world then back to back donut posts. and for those of you tired of fried things, don't despair, homemade seitan's coming up next! donut ingredients: 1 cup unbleached all-purpose flour1 cup cake flour (unbleached if possible)1/4 cup unsweetened dutch processed cocoa powder1 tsp baking powder1/2

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-56040661578169212082011-01-19T10:55:00.000-08:002011-01-19T10:58:11.372-08:00

deep fryers are magical because they have the power to change lives for the better (sorry joseph, but it's true). the recipe for these buttermilk donuts comes from a williams-sonoma cookbook titled donuts (how appropriate) and they are the first of many donuts to come.  ingredients: 1 1/4 cups unbleached all-purpose flour 1 cup cake flour (if you can find unbleached stuff, go with it) 1 tsp

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-7849050501650220082011-01-17T21:11:00.000-08:002011-01-17T21:11:54.077-08:00

these buffalo things were inspired by the buffalo things at vita cafe in portland, and it's a bit absurd that more restaurants don't serve these little wonders... thing ingredients: 1 16 oz package of firm tofu unbleached flour (about a cup) 1/2 tsp cayenne 1 tbsp paprika 1 egg, beaten with 2 tablespoons milk (i used unsweetened soy) salt and pepper to taste (canola oil for frying) sauce

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-34274335276470628292011-01-14T22:10:00.000-08:002011-01-16T16:47:21.978-08:00

when visiting chicago over the holidays, i received a lot of complaints about the lack of posting going on, so i'll start by formally apologizing for misleading everyone into thinking i have stopped eating. the reason for the lack of posts was due to poor lighting. however, tim made me light diffusers for christmas (thanks tim    : ), so now i can cook and bake and eat at night, and still share

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-21329095723882233822010-10-09T10:53:00.000-07:002011-01-14T16:40:05.818-08:00

i've been on a phyllo dough kick recently (what's not to love about flaky, buttery, delicious pastry?), but have yet to use phyllo for a dessert. maybe it's because of all the donut runs... anyway, this recipe may not be as easy as easy as going on a donut run, but it's definitely as satisfying. and it's vegan, contains chocolate sauce, and undoubtedly an epiphany. ingredients: crust- 16

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com4tag:blogger.com,1999:blog-2290947147097827084.post-32184222945617573902010-10-07T09:23:00.000-07:002010-10-07T09:32:40.531-07:00

this recipe for spanakopita from ina garten is truly amazing, but not one i whip out on a regular basis. it's not very difficult, but i won't sugar coat the fact that it takes forever. despite the time commitment, in the end, it's always worth it... ingredients: 2-3 tablespoons extra virgin olive oil1 medium-large yellow onion, diced3 scallions, white and green parts, chopped20 oz frozen

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-16591625406460423652010-10-05T10:00:00.000-07:002010-10-05T17:10:01.545-07:00

i love fall, and soup, and eating soup in the fall. this soup, inspired by one of the soups of the day at the vintage, is one of the best i've ever had. it's creamy, yet tangy and tart, and chock full of veggies. ingredients: 3 tablespoons unsalted butter 4 tablespoons extra virgin olive oil 3-4 yellow onions, roughly chopped 4-5 large carrots, roughly diced 4 large stalks of celery, roughly

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-63468169771861545792010-10-04T10:30:00.000-07:002010-10-04T10:30:00.995-07:00

blumble, a cousin of plumble, is a crumble made with blackberries picked by me and tim in the neighborhood. blackberries grow like crazy in oregon, and you're likely to find a bush or two, or in some cases an entire wall full of ripening fruit. you can eat them right off the bush, throw them into exciting sweet or savory treats, or make blackberry wine...i've decided to continue a tradition i

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-6241271187045235902010-10-03T12:16:00.000-07:002010-10-03T12:22:12.426-07:00

photo by mike. thanks mike : ) my nephew is most likely lactose intolerant which means that my sister has to avoid dairy while nursing. while this isn't exactly life altering, it has been pretty difficult and as a result, i've been experimenting with dairy-free recipes. when i saw a similar recipe for a pumpkin quiche, i thought it would just be cruel to make something so exciting and not be

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-6744020368400212452010-09-23T12:34:00.000-07:002010-09-23T12:36:12.896-07:00

i've been holding off on making this soup for a while, but today is absolutely a soup day (as most fall days in oregon prove to be), and this soup is just right for starting soup season. ingredients: 1/3 cup unsalted butter 1-2 tablespoons extra virgin olive oil 5 medium to large potatoes (i used red skinned potatoes, but yukon gold ones would also work well), cut into rough chunks 3 leeks,

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-76794706085158767032010-09-17T10:21:00.000-07:002010-09-17T10:21:12.848-07:00

for my birthday, i received a basket of ingredients for making tiramisu (thanks kayla : ), and even though i have loved tiramisu for years, i've never attempted making it. this first attempt was pretty successful, and i see many more tiramisus in my future (and yours too, mom). ingredients: 3 egg yolks (save the whites for a scramble or frittata) 1 1/2 tablespoons sugar 8 oz mascarpone cheese

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-83892964589456213702010-08-05T12:24:00.000-07:002010-08-05T12:24:47.919-07:00

about a month ago i moved to oregon, and since then i haven't had much time for cooking adventures. i can honestly say that i have never consumed more sandwiches/veggie burgers in a one month period. but when life gives you an abundance of tart wild plums, a plumble (or plum crumble, adapted from deliciously organic) is certainly in order. plum part: 5 cups pitted plums, roughly chopped (tart

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-82618613201268361132010-07-06T10:28:00.000-07:002010-07-06T10:31:43.859-07:00

now that i'm in oregon, i have my sister's herb garden at my disposal, which means there will be several herbalicious recipes in the very near future, starting with these: ingredients: 1 cup buttermilk 1 large egg, beaten 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh chives, finely chopped 1 tsp fresh thyme, finely chopped 1 tsp fresh tarragon, finely chopped 2 cups unbleached

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-81147503591306374482010-07-03T08:56:00.001-07:002010-07-03T08:56:02.890-07:00

despite what it may look like based on recent blog posts (or the lack there of), i have eaten this week. and quite well too, but i haven't had much time for experimenting in the kitchen. tomorrow i am moving to oregon and this week has been pretty hectic because of it. i did, however, manage to squeeze these little cheese ball appetizers in. recipe (from a chow life*): 1/2 gallon whole milk1/4

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-5665438024484080522010-06-29T08:34:00.000-07:002010-06-29T12:05:13.954-07:00

after making the ice cream and mini pies, i knew i needed something vegan to balance myself out. and because i had extra coconut milk from the pies, a thai curry seemed like the perfect meal.  ingredients: 2 large carrots, sliced/shaved/diced (however you prefer) 2 bell peppers, sliced into skinny strips (i used a red and an orange, but any color combo would be fine) 4 cloves of garlic, minced

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-57978599459151166182010-06-28T08:07:00.000-07:002010-07-05T20:17:03.762-07:00

in chicago, it's hot. and humid. oh so humid, but that doesn't stop me from wanting to make treats and i told a friend i would make a treat for a bridal shower this weekend, because i couldn't pass up the opportunity. despite my love affair with baked goods, there was no way i was turning on the oven this weekend. so i began searching for no-bake pie recipes instead, but most of them had crusts

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-68451230942883414202010-06-26T10:23:00.000-07:002010-06-26T11:01:06.283-07:00

this recipe is based on an ice cream flavor i had last summer in rapid city. all across the country there are little homemade ice cream shops, and because they don't exactly flourish in chicago and it was necessary to consume an absurd amount of calories, we tended to stop at them whenever we got the chance. the funny thing about taste and smell is the memories that they'll bring back to you. who

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-65327020457219860022010-06-23T18:13:00.000-07:002010-06-24T11:33:08.984-07:00

frittatas are amazing because everything about them is super easy. from prep, to cook, to clean up, they're perfect for when you don't have much time, but don't want to sacrifice a nutritious meal. frittata (modified from this recipe): 10 egg whites2 eggs 2-3 tablespoons soy milk1 tablespoon extra virgin olive oil5 cloves of garlic, mincedapx 20 asparagus spears, tough ends removed and cut

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3tag:blogger.com,1999:blog-2290947147097827084.post-65509218510652902502010-06-22T14:45:00.000-07:002010-06-23T15:14:18.963-07:00

i'm starting to think of myself as a produce rescuer. this recipe managed to put 2 heads of cauliflower, a pack of carrots, and 2 sad looking tomatoes, all to good use. it's a combination of two recipes, one of which my former roommate steffi was quite crazy about, the other which tim couldn't get enough of. how could i go wrong? curried cauliflower: 2 tablespoons extra virgin olive oil 2

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3tag:blogger.com,1999:blog-2290947147097827084.post-81860731859612088682010-06-20T12:56:00.000-07:002010-06-20T13:07:27.597-07:00

in my house, father's day isn't so much about my father or my brother (who also happens to be a father), it somehow ended up being all about my niece. so naturally, funfetti cupcakes with a pinkish frosting and extra sprinkles were on the menu. or rather, they were the menu... cupcakes (modified from this recipe): 1 1/4 cup unbleached all-purpose flour 1 1/2 tsps baking powder 1/4 tsp salt 1/

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-10105163794936439462010-06-19T20:53:00.000-07:002010-06-20T08:45:13.373-07:00

this recipe allowed me to get rid of the last of the zucchini, but that doesn't mean there won't be tons more in my summer future... zucchini roll ups: 2 large zucchini, cut into lengthwise strips (using a mandolin to cut apx 1/4 inch thick* slices would be ideal, otherwise just cut them by hand)3-4 oz goat cheese (i used a garlic herb blend, but if you are using a plain variety, i would mix

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-19511410327913835202010-06-18T12:07:00.000-07:002010-06-19T12:08:56.401-07:00

the high today in chicago is 95 degrees and it just so happens that i bought a lemonade pitcher yesterday in champaign. can you believe the odds? basil lemonade (adapted from a giada de laurentiis recipe): 2 cups freshly squeezed lemon juice (i used 7 lemons, but they were all pretty juicy. 8-10 is probably a safe average bet) basil simple syrup, cooled (recipe below) 3 cups of cold or

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-46409228831057254852010-06-17T11:00:00.000-07:002010-06-17T19:41:07.006-07:00

after zucchini pancakes, zucchini fries, and now zucchini bread, i'm down to 5 giant zucchini. that doesn't seem so bad, except that there's also 2 cauliflower heads and 15 tomatoes begging to be used... ah well there's always tomorrow. bread (adapted from cooking rookie): 1 medium zucchini, grated (i used a large grater because i wanted to be able to recognize pieces of zucchini in the bread

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-68040070877100732732010-06-16T09:33:00.000-07:002010-06-16T09:33:38.391-07:00

remember when i thought 7 zucchini were a lot to make use with? or 5 boxes of blackberries? well how about 29 tomatoes? after using some of them for stuffing peppers yesterday, i decided a soup was the most effective way of minimizing that frightening number. this recipe is adapted from a non vegan version by ina garten. soup: 3 tablespoons extra virgin olive oil 2 medium sized yellow

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3tag:blogger.com,1999:blog-2290947147097827084.post-88607910470713022112010-06-15T11:43:00.000-07:002010-06-15T18:09:35.860-07:00

i first made these peppers when vlada (one of my roommates in bologna) and i visited sade in milan. we all fell in love with them before they even hit the oven. this recipe is reconstructed mostly from memory and some bad notes taken 2 years ago, but i assure you, the end result is equally as delicious now as it was then. ingredients: 6 red bell peppers, halved and cleaned of seeds (i like

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3tag:blogger.com,1999:blog-2290947147097827084.post-20562426351579375562010-06-14T13:12:00.000-07:002010-06-14T13:39:23.780-07:00

there will probably be a lot of zucchini recipes in the days to come. this recipe only managed to polish off one of the six giants sitting in the fridge... recipe: 1 giant zucchini, grated into large shreds (about 3 cups) 2 large eggs 2 tablespoons yellow onion, grated into large shreds 6 tablespoons plain breadcrumbs 2 tablespoons grated parmesan 1 tsp baking powder 1 tablespoon paprika 1

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-1400164020768723052010-06-13T20:26:00.000-07:002010-06-14T09:18:37.527-07:00

whenever my niece is over we bake something chocolate-y. even if i happened to spend too many hours making a giant chocolate cake a few days before... recipe: 1 1/2 sticks unsalted butter 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 tsp vanilla extract 2 cups unbleached all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt preheat oven at 375 F.

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com4tag:blogger.com,1999:blog-2290947147097827084.post-31185063082096080452010-06-11T20:52:00.000-07:002010-06-11T20:54:44.544-07:00

the i4cake is a cake that caroline and i made to greet the illini4000 (or i4k) as they arrived in chicago today. for anyone who does not already know, last summer i participated in a cross-country bicycle ride to raise money for cancer research and patient services. caroline and i both were both members of this student-run organization at the university of illinois at urbana-champaign and wanted

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-51740380348988178732010-06-09T15:56:00.000-07:002010-06-09T16:06:25.390-07:00

in addition to the two paletas and leftover thai food i ate today (my dad decided after a few bites that his popsicle was hurting his teeth, which led me to double fisting...), i ate a variety of crostini. this one was my favorite to assemble: lightly toast slices of baguettespread with fresh pesto (recipe in earlier post)using a vegetable/potato peeler, create shavings from a block of cheese

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-88868622921197011342010-06-08T16:19:00.000-07:002010-06-09T11:05:07.080-07:00

it just doesn't make sense to go through the trouble of roasting beets without pairing them with goat cheese. this is one of my favorite salads topped with a roasted garlic dressing. salad: fresh spinach roasted beets (about 1/4 cup per person) goat cheese  (1/2-1 oz per person) create a bed of spinach in a shallow bowl, top with roasted beets (directions for roasting beets in post below),

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-85526852765592836462010-06-07T16:26:00.000-07:002010-06-07T16:27:29.063-07:00

roasted veggies are one of my favorite things to eat. i think i could eat them every day and probably not get sick of them. there are some veggies, or i guess roots/tubers, that i prefer on their own like beets or yams, but my favorite combo is carrots, red potatoes, and brussel sprouts. the best part about them is that they're almost impossible to mess up. roasted veggies: (this is what i

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-6257925874594453162010-06-07T15:33:00.000-07:002010-06-07T15:35:28.974-07:00

when i lived in italy i ate mass quantities of nutella with my roommates. everything was perfect then, and the day i realized that nutella had hydrogenated oils was a sad, sad day. until now. here it is, better than ever... nutella 1/2 cup toasted hazelnuts with skins peeled (i usually toast mine in a toaster oven at 350 F for apx 10 minutes, but once they are slightly browned and fragrant,

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-28546369381076842032010-06-04T17:52:00.000-07:002010-06-09T15:58:07.638-07:00

this is a recipe based on an appetizer my aunt served without fail at every thanksgiving. it's very simple, but it's the kind of thing that my sister and i would await in anticipation for months. that was before i knew my way around the kitchen... feta stuffed cherry tomatoes: 1/2 lb feta (i use french, but greek would also work well) 2 tablespoons chopped green onion, green and white parts

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-70314203099183096962010-06-03T14:16:00.000-07:002010-06-04T10:03:20.432-07:00

anais bread is named after its creator anais. she is both my favorite roommate and also the one who made me the most insane. we have a dynamic food history that includes eating mac and cheese out of an electric water heater on our dorm room floor in the wee hours of the morning, nibbling on boozy chocolate sent to us in gargantuan packages from her parents in the mail, hummus fests!, and of

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3tag:blogger.com,1999:blog-2290947147097827084.post-5040292556937455692010-06-02T18:32:00.000-07:002010-06-24T11:48:30.271-07:00

this is a recipe i've adapted from joy the baker. it's a great vegan recipe to keep on hand, and makes a ton of cupcakes :) cupcakes: 3 cups unbleached all-purpose flour 6 tablespoons unsweeted cocoa powder1/2 tsp salt2 tsp baking powder2 tsp baking soda1/2 cup sugar 1/2 cup brown sugar1/4 olive oil 1 very ripe large avocado, well mashed2 tablespoons apple cider vinegar2 tsps vanilla extract1

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-33713949691598743092010-06-02T14:05:00.000-07:002010-06-03T18:03:21.010-07:00

this is one of my favorite standby meals. it's pretty easy, very flavorful, and can be made as light or as rich as you feel appropriate. enjoy : ) pesto: 1/4 cup pine nuts (if you don't have pine nuts, walnuts are a good substitute) 1/4 cup grated parmesan 4 cloves of garlic 2 cups basil leaves, packed 1/3-1/2 cup extra virgin olive oil* 1/2 tsp salt 1/2 tsp pepper place the pine nuts and

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-44734366908626246482010-06-01T13:04:00.000-07:002010-06-03T18:02:00.658-07:00

today i did not eat caviar. i don't even like caviar. i did, however, rediscover this photo taken in denmark a few years ago. it tempts me to change my mind about the little orbs, but i'm not sure enough time has passed to give them a second chance just yet. when i visited my aunt shmounie in denmark for the first time, she couldn't believe that i wouldn't like anything a danish fisherman could

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-12826257543863549452010-05-31T08:23:00.000-07:002010-06-03T18:00:51.255-07:00

these cookies are amazing. i used a recipe from firstlookthencook and tested them with both unbleached all-purpose flour and whole wheat flour. the former were slightly better, but the whole wheat ones (featured above) were also fantastic and kid approved. cookies: 1  cup  flaked unsweetened coconut 1 cup  all-purpose or whole wheat flour 1/2  teaspoon  baking powder 1/4  teaspoon  baking

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com1tag:blogger.com,1999:blog-2290947147097827084.post-53365866213670872242010-05-29T12:22:00.000-07:002010-06-04T10:41:24.141-07:00

breakfast of champions (conceptually approved by teeny,  she has not taste tested the product) oatmeal smoothie (sans oatmeal...): 1 ripe banana 1 tsp cinnamon 1 tsp cocoa unsweetened 1/4 cup greek honey yogurt 1/2 cup unsweetend soy milk 1/4 cup almond butter 1 tsblespoon ground flax seed 4 ice cubes 1/3 cup old fashioned oats (i didn't have any oats, but would have added them to the mix)

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com2tag:blogger.com,1999:blog-2290947147097827084.post-43839984656456466732010-05-28T14:22:00.000-07:002010-06-14T09:38:04.247-07:00

my mom is infamous for her inability to pass up a deal. the results are sometimes exciting, but more often overwhelming and ridiculous. what, for example, is one man (my dad) supposed to do with 6 cartons of pink lemonade? or 10 boxes of raisin bran? when she came home with 5 cartons of blackberries last night I knew there had to be an intervention, and this is it: blackberry mint sorbet: 3/

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-51847408923415121052010-05-26T10:01:00.000-07:002010-06-03T17:54:05.592-07:00

if you're going to have a barbecue, you might as well go all out. in addition to mini mountains of grilled veggies and tofu, i made these burgers which were only slightly more manageable than they appear. served on whole wheat buns and topped with habañero cheddar, grilled orange pepper, sliced avocado, tomato, and fresh cilantro leaves, these burgers are packed with protein and aren't messin

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com0tag:blogger.com,1999:blog-2290947147097827084.post-17436408868786368072010-05-26T08:17:00.000-07:002010-06-03T17:52:22.703-07:00

caroline and kristin, this one's for you. i think the tag teaming last week convinced me that i should give food blogging a shot. these cupcakes, which are adapted from an amazing recipe by vera (my cupcake icon and best friend), are a great conclusion to a barbecue. they are light, tart, refreshing, and also vegan. i used dairy in the frosting, but it could easily be adapted to be vegan as well

ckhttp://www.blogger.com/profile/01298528208088847383noreply@blogger.com3