I can’t believe it’s been almost two (or three?) months since I posted. The past month and a half have been a bit crazy and I really haven’t had time to cook, especially not while there is still sunlight. However, I got to cook a couple things this past weekend that I’m excited about so I’m finally able to start back up. Fall is my favorite time to cook so I can’t wait to get back into the swing of things! For a week in October I will also be in Hawaii, so I will have plenty of foodspiration after that! Alright, finally on to the recipe…
As you all know by now, I really like recipes that are easily adaptable to fit your individual likes/dislikes, and this pasta bake is no exception. You can sub out the type of sauce, noodle, cheese, or veggies easily and get a totally new taste. For this one I stuck with pretty basic ingredients since I was making it for book club and couldn’t remember if anyone had particular vegetables that they liked or didn’t like. The one major change I made was using gluten-free pasta. If I were making this for myself, I would likely switch out the broccoli for some mushrooms and sub half of the mozzarella cheese with feta cheese, and use marina instead of vodka sauce. Or, keep the broccoli, add mushrooms, and add gorgonzola. Or, asparagus and goat cheese. Really, the list could go on. Let’s at least start somewhere though, okay?
I’m not sure I could love brunch more than I do. I’m not sure if it’s because I went to school in DC, and then stayed in DC, where there is a prominent brunch culture. I think it the end it just speaks to my food soul. It’s the best of both worlds. You don’t have to chose between breakfast or lunch food, or sweet or savory, and it’s completely appropriate to drink mid-day. I could easily write a dissertation on brunch and why it is so amazing, but I will spare you. I’m sure I don’t have to convince you of the wonders of brunch, so I’ll just move on to the post. Continue reading
If you haven’t planned your Superbowl spread yet, I highly recommend adding these. They’re lighter nachos than you’re used to, but are full of flavor. They also look fantastic on any football-themed plate your husband might have gotten from your sister for Christmas. 🙂 For these nachos, it’s easy to prep most of the ingredients ahead of time and re-heat later. I actually did that for this post since I was cooking in the morning for the sunlight, but eating in the evening. It also made enough for us to re-heat the tuna and cheese sauce again the next night for round two. Continue reading
When I think of all the kitchen appliances/items/gadgets I’ve accumulated over the years, which is quite a lot, one of my consistent favorites has to be my fondue pot. I actually have two, which of course is absolutely necessary. One for cheese/chocolate that is heated by flame, and another that’s electric, which I use for broth fondue. Making broth fondue is one of my favorite meals because it is a) oh so easy to make, b) easy to clean, c) generally healthy, d) has endless flavor possibilities, and e) fun for a dinner party. Continue reading
This is it! I am finally doing this. It’s kind of ironic, since I’m currently doing a juice cleanse for the next three days. The reason: I have not been eating very well lately, and not really worked out, and my BFF is coming to down for FOUR DAYS of solid eating and drinking. I’m talking mimosas. every. day. So I have to prep my system for the shock that’s about to come.
I’ll start this blog by giving a warning: I love healthy eating, but not when I have time to really put energy into cooking/baking. Does that make sense? On a random Tuesday, nothing sounds better than some pesto covered salmon with a side of roasted brussels sprouts. But give me a Saturday afternoon and it’s on. Typically with sweets or pasta, both of which provide much comfort. Continue reading