October 22, 2008
You could also call this Creamy Chicken Vegetable Soup. We’ve already established how much I love Jason’s Deli. Well, this is another item they have that I love almost as much as their muffins. When I was searching around for a similar recipe, I wound up finding two. One was made from scratch and kinda high in fat, while the other was uber simple (10 minutes to make it – TOTAL) and low fat. I decided to make both and see how they compared. In end all taste-testers (which would be me and Brandon) agreed that the made from scratch version was better, but the other version was definitely still good and the fact that it was so simple and also low in fat made up for the taste discrepancies.
July 9, 2009
Brandon and I started on a diet a few weeks ago. And not one those “I’m eating more fruits and vegetables” kind of things, like an actual counting calories, keeping a food log kind of thing (though of course we are eating more fruits and vegetables, too). The first week was really scary because I thought it would be impossible to come up with a week’s worth of low-fat meals. But now in week 2, I’m realizing that I was very, very wrong. With the help of a couple of great cookbooks, I’m finding that it’s really not difficult and it doesn’t even take a lot of extra time. In fact, all the dishes I’ve made in the past few weeks take MUCH less time to make and both Brandon and I agree that they’ve been really good and filling. If someone else made these dishes for me, I wouldn’t even think they were supposed to be light. They’re just good recipes and they happen to be low fat as well.
Even though I’m on a diet, this isn’t going to …
January 25, 2010
The main reason this recipe caught my eye is because it’s a one pot meal that you can make in your Dutch oven. I’ve been wanting a Dutch oven for years and finally got one for Christmas so anytime I see a recipe that mentions a dutch oven, I’ll almost always give it a try. I couldn’t afford one of those uber expensive Le Creuset’s, so I wound up getting one from Lodge that looks almost exactly the same and is well made, but costs about a quarter less. So far I love it and use it as much as possible: soup, spaghetti sauce, chili, oatmeal, whole chicken. And now I have this new recipe to make in it.
September 15, 2008
I know, know, another chocolate chip cookie recipe. There are a million of them and they’re always THE BEST, right? Well, no, they aren’t because these are hands down the best chocolate chip cookies you will ever bake. Period. These are from the New York Times reporter who went in search of the best ways to make chocolate chip cookies and this recipe is the culmination of that. I made these for my coworkers and they were gone in seconds. Everyone loved them and said they were the best they ever had. One of my coworkers even begged me to make her a batch that she wouldn’t have to share with anyone else.
September 26, 2011
I’ve been learning to cook for several years now and I finally feel like I’m getting a handle on adapting recipes and improvising to suit my needs, but since I never went to culinary school or anything like that some of the science behind making food still alludes me. Baking can be especially tricky since I’ve been trying to use more whole grain flours and they don’t have quite the same properties as white flour. Today’s recipe comes from what I originally thought of as a baking failure, but through some quick thinking I was able to turn it into something pretty awesome.
This started out as a recipe for apple scones because I needed to use up some of the apples I’ve been getting in my CSA box the past few weeks. I like scones but have always had trouble making them on my own. I can’t think of any scones I’ve made that didn’t turn out dry and crispy. Blech. That is until these apple scones. It turns out the secret to soft and moist scones is using heavy cream. And here I’ve been trying to make low …
June 8, 2009
I’m still chugging along with the Bread Baker’s Apprentice Challenge. So far I’m (mostly) having fun and learning a lot.
The second week bread was Artos or Greek Celebration bread. I really didn’t have any trouble at all with this bread because it was really similar to my King Cake except that Artos has a lot more spices: cinnamon, nutmeg, allspice and cloves. The only trouble I had was the shaping, of course. I can tell it’s going to take a lot of practice to get good at shaping things because I’m just not good at that at all. The version of artos I did was called Christopsomos (though I made it plain, it’s technically supposed to have nuts and dried fruit in it), which is shaped into a boule (an oval, the only shape beside a loaf that I can do without much trouble), but then you roll out two strips of dough and lay them on top of the boule in a cross and then you split the ends and roll them …
November 21, 2012
November has passed in a flash and here we are, it’s almost Thanksgiving! I’m freaking out about this because I just got back from vacation and I’m having a hard time adjusting to normal life again. We spent half the week in a secluded cabin in the Smokey mountains and the other half in Asheville, NC, which is a pretty little town with lots of wonderful restaurants. I had such a good time that I’m already mentally planning a trip back to the same area next year!
I didn’t mean to take such a long break from posting but between work deadlines and vacation it didn’t leave much time for cooking this month. But thanks to how easy this recipe is, I did have a chance to whip up this delicious drink in my spare time. I wanted to post it before Thanksgiving because it’s easy to make ahead of time and would be an excellent addition to any holiday get-together, particularly if you serve a nice piece of pie along with it.
November 11, 2008
Okay, “Pineapple Stuff” is not the actual name of this recipe, it’s technically called Scalloped Pineapple (think scalloped potatoes, not seafood). But I, in my infinite wisdom as a child dubbed this dish Pineapple Stuff and as thus it will be known forever. I guess you can call this Pineapple Casserole as I think that’s a bit more descriptive. This is probably my favorite recipe in the whole wide world and has been since I was a kid. It was my mom’s signature dish, which she served at all the dinner parties and all the pot lucks and which everyone raved about. I’ve made it a million times at this point, but I don’t think mine has ever tasted as good as when she made it. I guess that’s just how it goes, but that certainly doesn’t stop me from making it.
This is not a dessert, it’s a side dish. My mom always served it with ham because it’s the perfect compliment. Since we had turkey for Thanksgiving, we always had ham for Christmas, so besides being my favorite dish, it also reminds …