more cheap eats / enchiladas / i only speak hungry

what are those words? i'll never know.

what are those words? i’ll never know.

Two recipe posts in one week mean they both need to be quick and to the point. Kind of like this dinner. Our lives have been full of living lately- but in the best way. That also means that what we eat needs to be quick and easy to make, as well as sustaining. This meal is just that – you only get one pan dirty, it takes 30 minutes or less from start to finish, and it’s packed with protein and delicious flavors, and if you want them: Chips! Another favorite food of mine.

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cheap eats / weeknight favorite / fool me fancy mac and cheese

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It’s the end of the month. (Where the bloody heck did July go?!) Which means the bank account is dwindling and the monthly budget is looking tight. “Budget” is one of those adult words that wasn’t previously in my vocabulary as a non-adult. Once I got a job and a mortgage and bills and married and “oh look! pretty clothes!” it became a very common vocab word at our house. And then you factor in things like health insurance and trying to exercise and working on the weekends and what the heck is all this about?! None of those things make you an adult, but maybe added together you get adult-like responsibilities, so the title of “adult” is sort of forced on you with no option to abdicate.

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you remind me of home / make your own mayonnaise / be a kitchen nerd

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When I think about mayonnaise, I think about my childhood. My dad would (still?) smear a generous spoonful on a slice of white bread and top it with a fat piece of ripened tomato. As a child too old for such things, I would stick my index finger in a tub of mayo and lick it clean as if it were brownie batter. I consumed over the years what (I’m sure) has added up to be gallons of mayonnaise laden tuna salad, still a staple at my parents house. My Gran-Gran would make burgers in her tiny kitchen on top of the smallest, greasiest fire-hazard of a gas stove and somehow, mayonnaise seemed to be the main ingredient. I have no idea if she made the condiment herself or bought it at the store, but the pieces of beef were just the things in between the web of mayonnaise. She would serve them on one of those white, store bought buns with a thick piece of tomato (tomato for her, none for me) and it was bizarrely delicious. The beef was charred and a bit caramelized, the mayonnaise adding a burst of tanginess that kept the burger juicy and flavorful. I still do not understand the feat of culinary chemistry that was the mayonnaise burger, but it lives in infamy with all the colorful memories of my grandmother.

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it’s greek to me curried chicken nachos / weeknight favorite

its greek to me nachos

its greek to me nachos

We eat a lot at our house. Which I’m sure most people will say about themselves, who have been blessed with access to bountiful funds and modern grocery stores. But for two people who have passed the adolescent growth spurt years, the amount of food consumed on our property is intense. My husband (bless him) has to consume around 3,200 calories a day just to maintain his weight and energy levels. (that’s a lot of calories: generally 3,000 calories = 1 pound of weight on the average person)  Feeding him is like a sport. You cook enough for 4 average, reasonably hungry adults, possibly 6 that have restraint. You serve yourself a moderate amount. Then Aaron bats cleanup and the meal that would feed most couples for two, possibly three really skinny days, becomes one. It’s a constant source of amazement for those unaccustomed to his food-vacuum ways.

Which means I cook a lot. Because I’m morally offended (dramatic, I know, chill out already) by fillling the vast calorie expanse with calorically dense/nutritionally void processed and fast food, it means a lot of home cooking. Maybe 4-5 nights of meals where some type of heated food assembly is involved, with 1 night of cobbled together leftovers and 1 night for takeout. And we usually eat the same thing, over and over again. In the fall/winter months, it’s lots of soups and stews with grilled chicken and roasted root vegetables. In the summer, lots of salads, summer veggies and summer fruits like blueberries and peaches and cherries and whatever cheap protein or grain fillers are around.

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zucchini quiche / know your farmer / eat the summer

scene from the farm

scene from the farm

One summer during college (photos above and below), I spent 6 weeks on a farm as a live-in volunteer. There I learned how to plant a garden, lay down drip tape, dig post holes and set up an electric fence, heard and milk goats, and that I never want a composting toilet in my own home. There were days when I got up before 6AM for milk duty, and one special weekend where we harvested honey. Every day at noon, the entire work crew would meet up for lunch and share a meal together. Everyone was sweaty and disgusting and electrolyte deprived, and it was one of the most enjoyable times of my life. Most importantly, a lot of what we ate came from the ground just a few yards away from the kitchen. Everybody living there was working towards common goals: the running of the farm, the health of the goats, and helping people learn how to grow food to feed the hungry.

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baby goat (kid) on the farm

It helped me learn just how important it is to know who and where your food comes from. Farmers work really, really hard to grow and raise their produce and livestock. Supporting local farms isn’t just a hipster trend, it’s important to the local economy and agriculture. This isn’t a forum where I want to preach or get political, so I’ll be brief: When you buy eggs from your local farmer, you know he treated those chickens with love and respect. You also know the name of his wife and his sweet grandchildren. When you buy produce from the farm a few miles north, you get to know that farmers name, his favorite crop, if the cicadas are causing trouble, and see pictures of their adorable children. You know they work long, hard, hot days to bring fresh, healthy, beautiful food to feed you and your family. And that they care what goes in your body, because they are putting the same food in their own body, and the bodies of their loved ones. And you get to be their friend. Which is why it’s important to know how to cook food (and cook it deliciously) when it’s in season, so you can enjoy it and support your local farmer!

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salted caramel apple pie / welcome to pie town / why blogging?

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Almost a year ago, we travelled to Chicago for the first time. We were visiting some friends from college and we packed in as many activities as possible in three short days. We went to the art museum, saw an MLS game, had the classic pizza. But my favorite part of the trip was when we visited Bang Bang! Pie and Biscuits and it was a religious experience wrapped in buttery crust and flaky biscuit dough. Their basic premise is this: pie and biscuits. So simple. But they gussie up their treats to be savory and sweet and seasonal and they also have staples that are always on the menu. I got a mixed berry pie with streusel topping and a pasta and sausage hand pie (!!) with pickled onions on the side. We arrived early and there was already a line forming outside and around the block. To accompany the top notch food, everyone who worked there was so kind, and they greet you with such excitement! It was really hard for me to refrain from asking them to be my new best friend and disciple me in their pie and biscuit ways.

Bang Bang Pie and Biscuits!

bang bang pie and biscuits!

After our trip, I became like a woman obsessed with pies. Who else out there is baking delicious pies, and how do I get to them? Enter: the Elsen sisters. A recent family vacation took us to New York City, which meant I had to visit Four and Twenty Blackbirds. Four and Twenty Blackbirds (that name!! so cool!) is a pie shop that opened in Brooklyn, New York in 2010. It was started by two sisters who grew up eating delicious home baked goods (specifically pies) hand crafted by their grandmother and other matriarchal family members. They both left non-baking careers to bring about a wildly successful pie shop to one of the most influential cities in the world. They also published a cookbook in fall of 2013, and it became an instant favorite in my cookbook library.

Four and Twenty Blackbirds Pie!!

strawberry streusel at four and twenty blackbirds

I dove into their writings and recipes and started a pie baking frenzy, which eventually morphed into the dream of opening my own pie shop. Of course it wouldn’t be anything hard to open a pie shop of my own. People open restaurants all the time! No way did it matter that I didn’t have any restaurant or professional baking experience! Nor did it matter that I didn’t have any extra cash to open up a restaurant, because how much do you really need anyway? All of these were miniscule details, enforced by two positive eating experiences and a deep need to flex my own creative muscles.

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easy pesto / eating more summer


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Pesto is one of those things that I always thought was super fancy. As in, you’re super fancy if you know how to make it. Before I got really into cooking, I had no idea how it was made. I assumed it was one of those unreachable foodie things that normal people don’t make at home, like mayonnaise or sandwich bread.

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Sure, pesto can be fancy. My first time eating at The Domenica  (go there! eat all the things!) we ordered this date and walnut pesto with fresh ricotta and garlic buttered toasts and it changed me. This is what eating is all about! was my thought after tasting it. It was decadent and delicious and I felt fancy and like a super adult after eating it (I know, calm down). I’ve since tried several times to make it at home, and I can’t quite seem to get there. It remains out of my reach, for now.

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