Category Archives: Recipes

Sweet and Spicy Scrambled Eggs

Sweet and Spicy Scrambled Eggs

Confession: I never owned nor understood sriracha until a month ago. I still have never even bought the stuff; my roommate bought the bottle (sorry I’m using it all, Meredith). Now I can’t stop putting it on top of every dish I make, and I’m constantly looking up others I could use it in. This sweet/salty/spicy combo with sriracha, brown sugar, and soy sauce has been my one and only craving lately. Top it off with fresh cilantro and the crisp bite from green onions, and it’s absolute perfection.

I got home from the gym dying for protein today, and I made Beth from Budget Bytes’ Dragon Noodles. They were delicious, but I needed more food afterwards. I wanted to eat the same thing, but had no more noodles! So I got a little creative and put my own spin on it by using the same flavors to make sweet and spicy scrambled eggs. This dish would make a great breakfast, lunch, or late night snack. And it can be easily doubled, tripled, quadrupled… heck, make it for a crowd! Oh, and it takes less than 5 minutes. You’re welcome.
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Mushrooms Roasted with Pine Nuts

Mushrooms Roasted with Pine Nuts

I’ve been taking a few minutes at the end of the day to write down one “transcendent” moment I had. Like how it felt to go out of my way for someone, or how the pouring rain wasn’t so awful when I looked at it falling in a street light. Writing down one good thing each day that goes beyond the obvious. I hope that filling up a notebook with these wonderful feelings and reflections will, in turn, bring a deeper sense of spirituality and admiration for the world that my life has been missing.

I think that food could be almost every entry in my notebook. Food has changed my life. It has brought me new skills, appreciation for nature and nutrition, and helped bring me closer to my friends and family. I love the creativity of a recipe where an ingredient is stuffed with another version of itself. Like stuffed zucchini and these mushrooms. The caps are filled with a sauteed mixture of the stems and garlic, bread crumbs, and pine nuts, taking the mushroom to a whole different level and then bringing it right back to its origins. Does that make sense?

I normally don’t make side dishes for my meals. I make the main course, and that’s all. I usually have a decent amount of vegetables in my main dish already, but I’m trying to incorporate more creative ideas on the side. It’s nice to be able to eat a little bit of one dish, and then nibble on another.

For this meal, I paired the mushrooms roasted with pine nuts alongside a polenta gnocchi with roasted red pepper sauce. The two dishes complimented each other, and the winter season, wonderfully. Plus, the mushrooms can be cooked with the polenta gnocchi and come out of the oven right at the same time! It’s like they’re meant to be together.

Mushrooms Roasted with Pine Nuts
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Polenta Gnocchi with Roasted Red Pepper Sauce

Polenta Gnocchi with Roasted Red Pepper Sauce

I got a little manic about cooking yesterday. Maybe I’m always a little manic in the kitchen. I started browsing the Sundays at Moosewood chapter on Italy and ran across a yummy-sounding recipe for roasted mushrooms. Then the cookbook suggested I pair them with polenta. With a red pepper sauce on top. And suddenly I was making three dishes at once in my tiny kitchen with only an hour and a half to cook and eat before I had to be out the door (note: rushed photos so I could eat and run).

It can be done, my friends. If the polenta is cooked and cooled ahead of time, you can whip together a spectacular Italian meal for that someone special (in my case, it’s my roommate Meredith) in an hour. You might go a little crazy and smell like a red pepper for the rest of the night, but you can do it! Or you could relax in the kitchen with a glass of red wine and cook leisurely, if you have the time.

Polenta Gnocchi with Roasted Red Pepper Sauce
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Midterms Mac n’ Cheese

Mac n' Cheese

Five months later and I finally post a recipe for my blog’s namesake. And it comes at a time when I’m trading tea towels for textbooks, and hot plates for highlighters. Midterm season. At Northwestern, midterm season lasts from about week 4 until… week 10. From here on out, I’ve got a major exam or paper deadline every week.

What’s one thing that can comfort us while we battle constant examination and dreary weather? Mac n’ cheese. Cheap, cheesy, and oh-so-good.

This recipe cost me about $2.00 for 3 to 4 servings (about $0.50 a serving!). It was $0.50 for half a box of pasta ($1.00 for the pound), $1.00 for a quarter pound of cheese ($4.00 for the pound), and about $0.50 for milk. That is a MUCH BETTER DEAL than any boxed macaroni and cheese at the store, and it’s free of all the weird things they must be putting in powdered, non-perishable cheese. I don’t mean to hate on Kraft, because I do love my Spongebob and Scooby Doo macaronis. But when it comes down to it, this recipe is cheaper and better for you. It doesn’t take much longer to cook, either.

This recipe was my excuse to not study for a little bit. I think you should use this recipe as an excuse not to study, too. But now it’s time to hit the books with a full and happy stomach! Good luck on those exams, people.

Mac n' Cheese
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Banana Bread Oatmeal

I tried to write a post about breaking the status quo when I got entranced by Andrew Bird and watching the snow lightly whisper to the ground outside my window. As I attempted to describe paying more attention to the beauty in the world around us, I stared off into a distant, peaceful place and couldn’t think of the worlds I wanted to say. I was doing, not writing, which was exactly what I wanted to write about.

Breaking the status quo. On a normal day I wake up, fix a cup of coffee, and shuffle off to class. I stare at the sidewalk to make sure I don’t slip on ice. But I’m also inadvertently ignoring the world around me.

Two winters ago, I complained about the lack of color in winter. Then slowly, I started noticing all of colors around me. Reds and purples in tree bark, the icy blue of Lake Michigan, the occasional evergreen fighting off the winter with its hearty needles. It may sound stupid, but looking is the only way to see anything differently. Focusing your attention on focusing around you.

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