I thought I was going to make it through this winter without getting sick, but unfortunately it wasn’t meant to be. On Thursday, I woke up with a scratchy throat, which – despite my best efforts – developed into a sore throat, headache, and stuffy nose by Saturday.
When I get sick, I’m pretty strict about the foods I won’t eat. While these may not be official recommendations you’ll hear from a doctor (if you choose to go to one), I have found that my recovery time is a lot quicker when I avoid these types of foods: dairy products (because they make you more phlegmy, i.e. help you produce more snot), anything with sugar (sugar feeds the cold), greasy foods, and I limit the amount of fruit I eat.
Nothing more comforting than homemade turkey soup.
This restricted diet doesn’t mean you shouldn’t eat anything though, and I find that soups are the best way to go because they let you pack a lot nutrients into one meal. Not to mention the heat helps soothe sore throats a lot. I combine this dish with regular doses of airborne and a lot of mint tea when I’m sick. Continue reading
Some dishes I make because I come across them in cookbooks or online while I’m searching for ways to cook a certain ingredient. Other dishes are made upon request, and this was one of them. A few weeks ago, the boyfriend mentioned that he wanted chicken pot pie, something I have never made before.
It would have been easy to just go to the freezer isle and buy one (I actually think that’s what he meant at first), but what would be the fun of that? So this past week, I decided to try my hand at this comforting dish. Some searching led me to this recipe over on Simply Scratch. I love her three rules for making chicken pot pie and will always follow them.
Rule No. 1: They have to be in individual portions.
Rule No. 2: No “cream of chicken soup” can be used, what-so-ever.
Rule No. 3: There has to be plenty of crust. So much crust you won’t notice that there isn’t a bottom one.
The crust isn’t perfect, but it was nice and flakey.
Here is my take on her recipe. I’ve added a few more spices and cook the potatoes differently. Continue reading
You know those days when you know at least one ingredient you want to use for a meal, but aren’t at all intrigued by dishes you usually make with it? That is exactly what happened to me yesterday, and is what led me to make this dish.
The ingredient in question was ground lamb. Now, lamb is one of my favorite meats, but I was not at all excited by the thought of burgers (we already ate some this week), meatballs, or a bolognese sauce, or anything to do with pasta really.
Lamb and sweet potato Shepherd’s Pie.
Enter the wonderful Google, where I came across a site that listed five recipes to make with ground lamb. As I scrolled down, Shepherd’s Pie jumped out at me, and I thought that is it! A perfect dish to make on a cold winter’s night. Continue reading
I love crab cakes and they’re my preferred method of eating crab. While eating a whole crab can be fun, sometimes it’s just too much work and somehow I always end up crunching on a piece of shell, which isn’t so fun.
Crab cakes also remind me of the summers I used to join my cousins down the shore. Every year, they would rent a house in Avalon, NJ and at some point crab cakes always made it onto my plate, contributing to fond memories I have of spending weeks at the beach.
Did you know that the consumption of crab cakes dates back quite a few centuries? According to Food Timeline, the “practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/ spices/ fillers came about for two reasons: taste and economy.” But, crab cakes weren’t known as crab cakes until sometime in the 20th century. Continue reading
A couple weeks ago, I came across this recipe for pierogi on Pinterest (isn’t that one of the greatest sources ever?), and I knew I had to try them. Since I was born (and partially raised) in Philly, I’m very familiar with pierogi and they always remind me of family get-togethers, but this was the first time I made them.
A peak inside lamb, potato, and cheese pierogi.
Although, they look very much like empanadas, pierogi are a Polish potato dumpling, made with unleavened dough and can be filled with a variety of ingredients mixed with potatoes. I chose to make mine with lamb, potatoes and cheese, and I absolutely loved them. They’re great to eat as a snack or with a side salad to create a meal. Trust me, these are quite filling.
I love roasted potatoes, I really do. It’s one of my favorite ways to eat potatoes (buttermilk ranch mashed potatoes at Thanksgiving come in second) and swordfish is definitely up there on my list of favorite fish to eat.
Swordfish with a heap of roasted potatoes.
As usually happens with favorite foods, you learn to make them one way, love it, and then get bored with it – at least that’s how my taste buds work. I always notice this when I go in the kitchen and thought of cooking gets a “meh” in response. This is why I love borrowing cookbooks from the library.
Two of the cookbooks I borrowed over this past month are fine Cooking In Season: Your guide to choosing & preparing the season’s best by the editors of Fine Cooking and Jamie’s Italy by Jamie Oliver. The first is wonderful because if divided into sections by season: spring, early summer, late summer, fall, and winter. The potato recipe I’m about to share comes from the fall section. The latter, I picked up because Jamie Oliver is one of my favorite chefs. Continue reading
Pesto is one of my all time favorite sauces for pasta (I’ve made an avocado one before) and I knew it’s what I wanted to use last night when I got the request for chicken and linguine.
Since I got off of work at 9 p.m., at first I was going to just stop by Target and pick up one of the pre-made sauces that they sell (bad, I know). As I was sitting on the bus home, I was thinking of what I had in the kitchen, and that’s when I had the idea of making a pesto out of almonds and spinach.
What’s great about pesto sauces is that you can pretty much mix and match any ingredients you want while sticking to the basics: leafy green/ herb, nuts, olive oil, garlic, and cheese. Of course, you can get even more creative and started using roasted tomatoes etc.
The result of my experiment: Linguine and corn with almond pesto.
And I’m very glad I decided to do that because I ended up creating a sauce that tasted amazing – seriously, I wouldn’t be sharing it with you otherwise.
A trip to Morocco wouldn’t be complete without some chicken. I found this recipe over on Epicurious and since I was missing some of the listed ingredients, I adapted the recipe to make Moroccan-inspired chicken.
I chose to serve this with a side of couscous, but when I was at the store I wasn’t able to find the traditional type of couscous (which I ended up finding after I made this dish), so I decided to use Israeli couscous instead. This version of couscous can’t be confused with the type served in Morocco, as the grains of Israeli couscous are much larger and it is simmered in water or broth and not steamed.
Moroccan-inspired chicken with Israeli couscous.
The best thing to do with delicious recipes that you made a lot of is turning them into something entirely different. I find that you still capture the essence of the first dish, but create something entirely new in the process.
That’s exactly how it was with my zucchini and corn with cream experiment (yes, experiment since it was the first time I made it). There was a lot of it leftover, and so I thought what better to do with it than to puree it and make it into a meatball sauce served over spaghetti?
Meatballs in a zucchini and corn cream sauce.
The other day, I came home and was trying to figure out how to make the dinner I had planned. On my four-day meal plan (I can only do serious cooking Thursday through Sunday because of my job), I had jotted down chicken and potatoes. But, I had yet to decide exactly how to make the chicken and potatoes.
Feta and spinach stuffed chicken with hash browns and broccoli.
In my fridge I also had spinach and feta (unfortunately no onions were in the kitchen) available. So, I decided that I would try something I had never made before and after some research, decided on feta and spinach stuffed chicken with a side of hash browns. For the chicken, I adapted from this recipe. Continue reading