Wednesday, June 26, 2013
Sunday, March 17, 2013
Starting the Summer Nice and Light: Lemon Linguine with Chicken and Zucchini
Juice cleanses, vegetable diets, and hours and hours of yoga and pilates. Yes, it’s summer—which means it’s every theatre person’s own personal retreat to completely detoxify their bodies from carbo-loading pizza during tech nights, or bottles of beer from cast parties. So, let’s start the summer right, theatre friends, with a light and easy pasta to make that will surely brighten up any lunch!
Sunday, December 23, 2012
Happy St. Patrick’s Day everyone! Here’s a green recipe thats not Irish at all, but it should definitely be the perfect drinking snack to crunch and munch on!
Fried Tortellini with Pesto Mayo
I used Spinach Tortellinis from Trader Joe’s that were already packaged and made. I coated it with flour and grated Parmesan for taste. Then, send them to your deep fryer!
The Pesto Mayo is simple a mixture of bottled pesto Genoese, mayonnaise, a squirt of Dijon mustard, a few drops of olive oil, salt and pepper, and garlic powder.
If this doesn’t help soak up the Guinness, I don’t know what will! So enjoy the drinks and the food today!
Monday, January 23, 2012
Hey everyone, here’s a hearty pasta that’s sure to be a hit for your Sunday appetites! I love making carbonara—it’s quickly become my favorite go-to pasta to make if I’m feeling the need for some heavy-duty loving. And here’s how you can whip it up!
I basically followed Nigella Lawson (my favorite chef) and her super easy way to make her pasta carbonara, but here’s how I edited it:
I added a few greens since I was craving some (and had some in the fridge that needed to be cooked!) so I added cooked green beans and broccoli to the pasta when it was all finished.
I didn’t use any wine or cream, like Nigella does in her recipe, and I also went with just good ol’ hearty thick bacon for my meat instead of her pancetta. Unlike hers though, I added onions and garlic to the pasta by simply adding it to the bacon fat when I was done cooking the bacon bits I’d save for later.
I wonder though if I should use cream next time for the sauce—maybe that’ll lighten the sauce up and won’t just taste like eggs. Which, I mean, isn’t a bad thing. But maybe next time I could try that! See the problems that come up when you have a sparse kitchen? I really don’t buy heavy cream anyways, so… I work with what I have!
So, if you’re feeling like you need a big ol’ bowl of pasta that will make you feel all warm and tingly all day—this is the pasta you need. Enjoy!
Thursday, July 14, 2011
Being back in college means a lot more cooking on my part. And by cooking, I mean “what can I put together in a bowl and call dinner?” I’d like to think that this is my specialty because I can work with almost anything and find a way to make it a good meal. And I like to think I can make something seemingly boring into something with a little more class. What do you think?
When I’m feeling fancy, I usually make some Shrimp Linguini—simple enough. You can basically make your pasta, and then slowly saute garlic and red pepper flakes with some shrimp, and you have an easy pasta dish.
And when I feel extremely lazy, I make my Kid’s Meal Mac & Cheese—I make mac & cheese from the box mixed with some frozen veggies (green beans and corn), and then top it with some chicken nuggets.
Saturday, July 9, 2011
I think I’m obsessed. I’ve been on such a couscous run lately, thanks to my good friend Lexi. They’re super easy to make, they fill you up like crazy, and you can customize it to your heart’s desire. It’s slowly becoming my ultimate food. Mix it with some red wine vinegar and basil—not to mention a poached egg on top—and you have an insanely fulfilling dish.
I’m telling you, I’m ob-sessed.
"All right mom, I’ll make your damn spaghetti!"
My mother was being very picky one day. She always thinks that there’s enough supplies in the house for a specific recipe and demands it for lunch one day, even though we only have like one ingredient for it. Last week, she demanded spaghetti because she saw some pasta in the cupboard. I told her that I don’t know how to make spaghetti and that we have nothing for it, but she still insisted on spaghetti. So, I drove to the nearest Safeway and scrounged for stuff that I thought would be good in spaghetti. Here’s my Scrappy Spaghetti recipe—you can all thank my pushy mama.
- ground beef (1 lb.)
- garlic cloves (2-3, depending on taste)
- fire-roasted tomatoes (1 can)
- tomato sauce (1/2 can—but all depends on taste, add more if tomato flavor isn’t strong enough for your liking)
- Marsala cooking wine (splash)
- herbs (of your choice): rosemary, thyme, oregano
- seasoning: garlic powder, salt, coarse pepper
I sauteed the beef in butter and olive oil first until it’s broken down. Then I splashed it with the Marsala to de-glaze. Then the garlic, then the herbs, and then the tomatoes. Let these simmer before adding the tomato sauce. Then, season to taste! Let it come to a boil, and then leave to simmer. Taste often! If the tomato sauce is too much, add some water (or broth) and dilute it.
I also served up instant garlic toast because I found “Garlic Spread” in my cupboard too. I fed my mother her spaghetti, and she was very pleased. And to be honest, so was I—I have my very own meat sauce recipe now :)