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Farro and Roasted Tomato Bowl

This winter, while writing a continuing education program on ancient grains, I got reacquainted with some old favorites I’d all but forgotten about. One that I’ve been loving since is farro. This whole grain was mainstay of the Roman diet and continues to be popular in Italian cooking. It has a warm, mild flavor and chewy texture. It’s great eaten on its own but also makes a hearty addition to soups and stews.

farro and tomato bowl

This recipe is perfect for a Meatless Monday dinner (serve with a side salad) or a simple savory breakfast. Short on time? Make the farro the day before. Read More »

Easy-as-Pie Blueberry Crisp

Okay, so maybe pie is not that easy (at least not if you’re making your own crust), but this recipe is about as simple as it gets. I made the NYC mistake recently of stopping by a fruit stand while hungry and bought a ton of blueberries. 2 pints for $3-how could I not? Having lived here almost ten years, I should totally know better, but I guess we all have our weak moments. That said, if overbuying out-of-season fruit is the worst of it, I’m probably doing okay.  Read More »

Spicy Miso Eggplant

American Chinese food is one of those things I love but can only eat a few times a year because I feel, well, awful afterwards. I’m especially partial to the vegetable dishes because they soak up all that sauce. Garlicky eggplant and broccoli are two of my favorites—mmm…sodium.

This recipe was an attempt at a slightly more down-to-earth take on my beloved eggplant that came about one winter night when I was craving the real deal but didn’t feel like having a 3-day stomachache. Mission accomplished. I enjoyed some tossed with cooked tempeh and spaghetti squash, along with some crisp, steamed broccoli and sesame seeds sprinkled on top.

miso eggplant

Spicy Miso Eggplant  Read More »

Egg Whites in Oatmeal? Yep—here’s how.

One of my go-to breakfast foods is oatmeal with egg whites cooked in. You may or may not think this sounds totally weird, but hear me out: aside from being delicious, the addition of egg whites makes for a fluffy, filling bowl of oats that won’t weigh you down. I recently wrote a tutorial for Azumio, so I thought I’d share a version on here too, since it’s been a while since I’ve posted any oatmeal recipes.

zucchini bread oatmeal

zucchini bread oatmeal

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Non-Boring Oatmeal Ideas

Happy Thursday! This being the weekly day-of-random, I thought it would be a good time to share an article I recently wrote for Tabelog about non-boring oatmeal ideas. It’s probably obvious from my posts that oatmeal is a breakfast staple in my apartment, and I love coming up with new ways to enjoy it.pumpkin oatmeal with PB

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Worth Repeating: Chickpea Flour Pancake

Chickpea flour pancakes (also called socca) are one of those foods I love but go for months without making because…I don’t know. I went through a phase where they were my go-to breakfast, and then they became a favorite dinner option.

Chickpea Flour Pancake

Chickpea Flour Pancake

These things are kind of like pizza in that you can top with whatever your little heart desires. My favorite version features veggies, avocado, and nutritional yeast, but have fun experimenting. I’ve recently learned, for example, that I love paprika and cumin added to the batter. You might decide to add some turmeric or coriander—or to ditch most of the spices and stick with salt and pepper. Another thing I don’t do nearly enough is mix veggies like chopped scallion or peppers into the batter—need to get on that.

I know I’ve shared it on here before (back in 2014), but since some things are worth repeating, here is my basic recipe:

Ingredients:

  • 1/2 cup chickpea flour
  • 1/4 tsp baking powder
  • garlic powder to taste
  • red pepper flakes to taste
  • 1/2 cup plus 2 tbsp water
  • oil spray or oil to grease skillet

Directions:

  1. Mix flour, baking powder, and spices in a small bowl. Add water and whisk vigorously (~15-20 seconds to get a lot of air into the batter)
  2. Pour batter into heated skillet. Cook 5-6 minutes. Flip and cook another 5-6 minutes.
  3. Place on a plate and top with whatever you like.

Red Lentil Roasted Beet Hummus

red lentil beet hummusHappy Friday! Any fun plans on the agenda for the upcoming weekend? I’m looking forward to seeing my family for a little overnight trip.

Last weekend, I hosted a few ladies at my apartment for a Galentines Day lunch. It was such a fun way to spend a cold Sunday afternoon! One of my 2016 resolutions was “more dinner parties” (one per season, to make it measurable), and even though it wasn’t technically dinner, it still counts, right?

I made variations on the recipes I shared in this Lady Project post, but instead of the mini avocado toast appetizer, I made red lentil roasted beet hummus. I love the bright color, and it’s a nice change of pace from traditional hummus.

You can make everything at once or prepare the beets and red lentils the day before. Serve with sliced veggies or your favorite whole grain bread or crackers. I also love this on toast with sliced hard-boiled egg on top. Read More »

Thinking Out Loud: Alternatives to Takeout

Happy Thursday. Is it just me, or is this week going extra fast? I’ve had a lot of writing projects on my plate along with a corporate wellness event Tuesday and clinic day at the hospital, so I feel like I’ve been doing the mental flip-flop and just trying to keep my head above water.

Lately, I’ve also been navigating some personal and family stuff, so the distraction has actually been helpful. I also tend to do a lot of cleaning and cooking when I’m stressed, so you’d better believe there’s been a lot of that going on. Sometimes, though, you still want the internet to figure out your dinner for you, so here’s an article I wrote for the Daily Dot on alternatives to takeout that make healthy, delicious meals easy to fit into your life, no matter how hectic or ridiculous.

Last Sunday I actually hosted a little Galentines lunch, and it was really fun and therapeutic to throw my energy into planning and preparing the menu. Galentines AppsHere’s a little peek at what we ate:

galentines plate

It was the perfect afternoon of good company and conversation. As for the food. The spread I made was similar to my Lady Project menu, but for the appetizers, I made a red lentil roasted beet hummus. I’ve got a recipe coming your way tomorrow.

PS—anyone hear about that whole “wood pulp in cheese” business? I talked to writers for Glamour and NewBeauty about it this week. Happy fun times. Mmm…cellulose. It’s actually not acutely harmful and will basically just pass through you, but why have that in your cheese if you can buy cheese without it, you know? And this is the part where I resolve to take my own advice and grate my own damn cheese…

Do you find cooking therapeutic? How do you deal with stress? 

This post has been part of another Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.

What I Ate Wednesday #254

Happy What I Ate Wednesday. If you enjoyed a long weekend, hope you’re getting back into the swing of the week. Mid-February—what the eff? Why is time moving so fast? Last week I shared a weekend day for my weekly food diary-like post, so this week I’m changing things up and sharing a work day’s eats. Since when do I say “eats”? Yikes. Oh well. Here’s what I ate last Saturday, when I worked a shift at the hospital and had a wedding in the evening.  Read More »

Dark Chocolate Muffins (Gluten-Free, Paleo-Friendly)

Happy Love! If you’re in need of a quick and easy Valentine’s Day chocolate fix, I’ve got just the thing.

chocolate muffinsThese dark chocolate muffins come together in no time flat, and they also happen to be gluten-free and paleo-friendy. They’re similar to my pumpkin pie muffins, so feel free to use pumpkin in place of the applesauce. I’ve been using a darker cocoa powder lately and am obsessed with it, but feel free to use whatever you have on hand. These are great with peanut butter on top, but they’re also lovely eaten with plain yogurt for a weird-is-good snack. Enjoy!

Ingredients:

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • Dash of sea salt
  • 1 teaspoon cinnamon
  • 1 tablespoon dark chocolate cocoa powder
  • 1 cup unsweetened apple sauce
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/3 cup honey or maple syrup
  • 1/4 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Line muffin tin with mini liners or grease with coconut oil or coconut oil spray.
  2. Combine dry ingredients and mix in a small mixing bowl.
  3. Combine wet ingredients in another mixing bowl.
  4. Add wet ingredients to dry ingredients until well mixed. Fold in chips. Spoon batter into muffin cups.
  5. Bake until set, about 15 – 20 minutes.

makes 12 regular or 24 mini-muffins

What’s your favorite chocolate recipe? 

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