Tag Archives: Lemon

Lemon Cookies

Lemon Cookies

These lemon cookies are dedicated to my friend Tess, who astutely pointed out to me that most of my latest pins on Pinterest were of lemon baked goods. “Are you throwing a lemon-themed party?!” she asked, and I, not realizing my pinning trend, had no idea what she was talking about. But she was right. Lemon cupcakes, lemon cookies, lemon cakes, lemon parfaits, lemon puddings… it was getting out of hand. My favorite color IS yellow and one of my favorite flavors IS lemon, so I decided to go ahead and make lemon cookies in her (and spring’s!) honor.
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Spinach Avocado Pasta

Spinach Avocado Pasta

It almost feels like I’m cheating when I make something so simple, yet so good. Like… it shouldn’t be this easy. Have you ever gotten an assignment or an exam that was so easy that you thought it must be a joke? Like the teacher was going to snatch it back with a malicious laugh and pass out an absurdly challenging assignment? I usually think I’m doing something wrong if something seems that simple…

This spinach avocado pasta? It IS that simple. You can’t mess it up. Okay, maybe you could, but then I might have to reconsider our friendship. Just kidding, I will cook it for you.

The most time-consuming step of spinach avocado pasta is cooking the pasta. I kid you not.
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Parmesan Risotto with Shrimp

Parmesan Risotto with Shrimp

Almost a year ago I bought The Professional Chef, the Culinary Institute of America’s textbook, because…. it cost $40. Had 900 recipes. 800 color photographs. Recipe per dollar, it must be blowing every other cookbook out of the water!

But it’s overwhelmingly intimidating. All the recipes are to feed a crowd. And all the ingredients are listed by weight. It took me a little while (read: until this week!) to face the 1200 page behemoth and say, Yes. I am going to cook something from you.

So I cut the recipe for Risotto Milanese in half and got some shrimp so that I could make a less froofy-sounding dish: Parmesan Risotto with Shrimp. By all textbook/cookbook accounts, half the recipe should have served 5. But… it only served us 2. We were hungry. It was delicious.

Maybe you’ll have leftovers. Maybe you should double the recipe to feed your family. Maybe we were just two hungry 20-somethings who had been so busy all day we’d barely eaten anything.

Maybe, maybe, maybe. I’ll stick with it’s unstoppably delicious.

Parmesan Risotto with Shrimp
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Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)

Waking up to the sound of rain on the window makes mornings that much harder. I think I see a 150% increase in the number of times I hit the snooze button if it’s raining outside. On the other hand, when it’s snowing, I jump up to look outside my window at the peaceful white blanket on the world. Navigating the sidewalks outside has been a nightmare the last few days. First snow, then a thick layer of ice, then 1-2 inches of water on top of the ice layer. On my long walk home from campus, all I could think about was a bowl of soup. One that wouldn’t take too long, but would leave me satisfied through a long Sunday night of homework.

This Greek lemon-egg soup brings all of the comfort of a rich and creamy winter soup with a bright pop of lemony sunshine that reminds me of warmer days! It starts off as a simple chicken soup… you know, carrots, celery, onion, chicken, rice and broth. All the good stuff that makes your kitchen smell wonderful. Then, adding the lemon-egg mixture at the end suddenly transforms the soup into this luscious, silky broth packed with flavor. I thought half a lemon would never be enough to flavor the entire pot, so I could hardly believe the flavor of that first bite. I still couldn’t get over it after the third bowl.
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