Confession: I really really really wanted carbonara last night. I knew that I had cream in the fridge, a bit of a pecorino, eggs, and a couple slices of bacon in the freezer, so I trekked home with high hopes of a totally unhealthy meal. Well, folks, I apparently had other uses for that bacon because it was MIA. Honestly, I don’t have a clue what I did with it. I’m sure it got used in some pasta or as the base for a hearty tomato sauce, but the bacon mystery totally foiled my artery-clogging plans for dinner.
Well, I couldn’t really justify spending more money on ingredients from Whole Foods when I have a well-stocked pantry (and I may have already changed into pajama pants by this point…). Since it’s been pretty chilly this week, I settled on this low calorie soup. Because I used tortellini, it was quite filling and wound up being the perfect solution to my Italian comfort food craving.
A quick note on ingredients: the above are my favorite type of sun dried tomatoes. They’re not packed in anything, so you just get some concentrated tomato flavor; plus, they rehydrate beautifully. I get them at the Korean grocery store by my mom’s. I’m sure you can make them yourself, but these cost me just under $2 and they last forever if you keep them in the fridge. I highly suggest scouring your local ethnic grocery stores for some.
And, with that, happy eating!
So Turkey Day is officially over. Thanksgiving at my mom’s house is filled with tons of turkey, plenty of sides, and a whole bunch of family. This year, Liz and I took over the cooking in an attempt to give our mom a break (naturally, this resulted in her spending the day cleaning. We fail). I wound up on turkey duty, recreating the Lemony Brined Turkey that has become a staple at the annual law school Friendsgiving, and the two of us split the sides.
Needless to say, like most people, we always wind up with too much leftover turkey. So what’s a girl, who doesn’t really like turkey, to do? After Friendsgiving this year, I decided to give my leftover turkey some new life in the form of mini pot pies that I froze to make a quick meal during the impending exam season.
The recipe for the filling is inspired by the one used by my friend Sarah. If you have time, you should definitely make your own crust. If not, however, the pre-made refrigerated variety works just fine. Hope you all had a great holiday. Happy eating!
We have snow! We have snow! All right, I admit it. We have a mere sprinkling, but it’s still SOMETHING. I was starting to think that the District would go an entire season without some snow that sticks! Needless to say, the streets and Metro are a mess whenever we get a dusting in D.C. so I am happily sticking around my apartment today and avoiding the cold and wet outdoors.
Breakfast and brunch are by far my favorite meals. I sometimes think that I could live off of pancakes, french toast, and biscuits. But that doesn’t exactly make for the the healthiest diet and, sometimes, you just don’t want all those carbs. As of late, I’ve been favoring brunches that mix my favorite elements of breakfast with my other favorite food group–vegetables. Today’s recipe is one that I make whenever I have a bit of time to cook, and I’m craving something fresh tasting. The sweetness of the vegetables pairs perfectly with just a tiny shaving of parmesan cheese and a runny egg. Very few things top egg yolk for a dressing/sauce, and this breakfast is a combination of simple flavors that I simply love.
Happy eating! Enjoy the snow 🙂
Sorry for not blogging much this past week. I’ve just finished moving to my new apartment, and I’m officially a law student now! After messing around in the new kitchen, I think I am finally starting to get the hang of things in the new apartment. Ok; that’s a lie. I set off the smoke detector twice when I raised my oven’s temp to 375 (oy vey) on my first night, and my brand new microwave seems to be on strike. In any case, my stuff is mostly unpacked, and I *think* I’m going to survive the next ten months. Or at least that is what I keep telling myself.
I decided to make something warm and comforting to celebrate unpacking all of my things, but, with loan money still on it’s way, my budget is pretty limited. Luckily, my mother took me grocery shopping before I moved in, and I have a plethora of vegetables to tide me over until that beautiful loan check comes through!
Today’s dish is a recipe that I saw a few months back on Martha Stewart’s website, but that I just got around to making. Luckily, it’s very budget-friendly. This is a great dinner to make in a pinch without sacrificing any flavor, and I’m almost positive you have most of the ingredients in your kitchen right now. I didn’t have any white wine on hand, but, next time I make this dish, I am going to try adding some in to the shallot/butter mixture. I’ll report back on how it tastes!
I love spring. It is finally starting to warm up, and I am even willing to forgive the occasional downpours since the trees and flowers are gorgeous as a result. This year, I am actually missing Italy and the plethora of fresh produce that was available daily. In particular, I am in fava bean withdrawal. Weird? Probably. But perfectly justified in my book.
Today was warm and humid, and I really wanted something refreshing for dinner. I remembered seeing a recipe for smashed peas and fava beans with fresh mozzarella on The Cilantropist a few weeks ago, so I headed to Safeway in search of some fava beans. Unfortunately, they didn’t have any fresh or frozen beans. I had already picked up some frozen peas, so I decided to save my fava bean experiment for another day and instead make some pea pesto.
Hello, all! As you’ve probably gathered by now, we are guest-blogging this week for The Modern Americans, and today features our last post on the site. I opted to share my take on Indian street food – the samosa.
Many thanks again to Nicole for featuring all three of us this week. Be sure to check out Megan’s, Ursela’s, and my posts! Check back here on Friday for a new recipe from me.
Much love and happy cooking!
It looks like Narnia outside!
D.C. has officially been hit by its first legitimate snowfall! While most Northern cities are accustomed to dealing with snowfalls of 12 inches or more, the Nation’s capital tends to find difficulty coping with snowfall of slightly lesser proportions – i.e. anything above an inch. So, as the city and Georgetown shut down early on account of 5 inches of snow, I found myself with ample time to cook and in desperate need of comfort food.