Vegetables

Carrot Cake Whoopie Pies

Happy Easter, everyone! This is going to be a super short post because I’m supposed to hide Easter eggs for my friend Emily in a little bit and I’m running kind of late. Sundays are not conducive for getting things done. So, why am I playing the Easter Bunny for Emily? Because she has awesome parents who send her candy and cash-filled eggs every year and ask her friends to hide them around her apartment for a fun, grown-up Easter egg hunt. They send her one egg for every year she’s been alive, and pack a little bag of treats for the Easter Bunny too. Isn’t that the greatest tradition ever? (Laying around like this all morning is why I’ve gotten nothing done…) Anyway,...

Well guys, there is still a whole bunch of prime rib in my fridge. Like…a really scary amount. Two people cannot reasonably be expected to eat that much meat. But they can try! So, in a valiant effort to put a solid dent into our leftover roast, I chopped up a few slices and sauteed the pieces with onions and bell peppers to make Philly Cheese Steaks for dinner. I love cheese steaks. When I was younger, there was this tiny sandwich shop next door to the ballet studio I went to that had the best cheese steaks I’ve ever tasted. We didn’t eat out a lot back then, but when it was my dad’s turn to pick me up from ballet class, he always had one...

Editor’s Note: Today’s blog post is brought to you by my friend Job. We met my freshman year of college when I stumbled into his fraternity house after a boat cruise. I sat down next to him on the stairs, he bit me in the leg, and a magical friendship was born. These days Job is a ski bum in Tahoe, and dabbles in mostly vegetarian cooking. Here is his recipe for butternut squash soup. (All pictures in this post courtesy of Job.) Living up in Tahoe, groceries are expensive and we usually wait until we have a reason to go to Reno to restock the fridge and cabinet. Typically, I flip through the cookbook to find a handful of recipes to make over the next couple...

Hello, all! Hope your Thanksgiving was as fun-, food-, and family-filled as ours. Well, maybe not quite as much “fun” — I certainly hope nobody else was stuck at the airport for 9 hours on Turkey Day. But that’s a story for another day. Today I want to talk to you guys about Crock Pot Chili and slow cookers**.

I’m guest posting again on Milli’s blog today, and I’ve decided to share my recipe for Chicken Pesto Pizza. When I was working at the courthouse, one of my favorite things to get for lunch at the Judge’s Dining Room was the Chicken Pesto Sandwich. Grilled chicken, thick slices of fresh mozzarella and spinach sandwiched in a toasted ciabatta roll slathered with homemade pesto. Mmmmm. This pizza version is just as delicious, and even easier to eat. It’s a good thing I have so much pizza dough and pesto sitting in my fridge right now, cuz I know what I’m going to be eating for lunch everyday next week… For my full post with pictures + recipe, head over to the myChef blog.

Dan in the Kitchen — Roasted Parsley and Garlic Baby Potatoes

So, last year I cooked my mom a delicious Chinese birthday lunch, complete with a homemade Chinese bakery-style birthday cake. For my dad’s birthday a few months before that, we went to Red Lobster and got him one of those giant fruit tarts from Safeway. Looking back, that didn’t seem fair, since my dad is pretty frickin’ awesome and definitely deserved to eat something other than rubbery fried seafood and cheesy garlic biscuits on his big day (even if those biscuits are delicious). So, this year I decided to rectify the situation and cook him a delicious and elaborate birthday lunch. On the menu: roast chicken, grilled salmon, tomato-mozzarella crostini, roasted asparagus, creamed spinach, and roasted parsley & garlic baby potatoes. And for dessert, a...

My friend Mark came over for lunch yesterday. He’s a fantastic cook. During law school he was constantly whipping up delicious treats in his kitchen and bringing them to class. You’d think all that cooking would be a distraction during school, but he was also acing all his classes, teaching legal research and writing to bright young minds, and moonlighting as the Editor-in-Chief of the Law Review Journal. Don’t you hate people who are good at everything? Anyway, after drooling over his baked goods for the last three years, I’ve been dying to cook with Mark. So, when he came over, I roped him into helping me make a quiche. In no time at all, we were rolling out our store-bought pie crust, cooking/chopping...

Goat Cheese and Colby Jack Sandwich with Kimchi, Spinach, and a Runny Egg

Guys, I just had the greatest sandwich ever for lunch — wheat toast, two kinds of melted cheese, spinach, kimchi, and a runny egg. So messy, so flavorful, so amazingly delicious. I’ve learned from reading my friend Sam’s food blog this year that a runny egg makes everything extra delicious. And, as everyone knows, kimchi and runny eggs are a match made in foodie heaven. So when you get crazy and throw tangy goat cheese and hearty colby jack into the mix, you get something totally divine. Every bite is a study in flavor and textural contrasts — salty/soft goat cheese, creamy egg yolk, spicy/tangy/crunchy kimchi, toasted wheat bread, and mellow baked spinach. Yum. This sandwich probably isn’t for everyone, since kimchi is more or...

Dan’s back in the kitchen folks, and this time he’s making creamed spinach for a cozy little dinner party. As my “sous-chef”, he technically had a hand in every other dish served — shredding cheese for the mac n’ cheese, mashing potatoes for the garlic mashed potatoes, etc. — but this was the dish that he was entirely responsible for from start to finish. I actually wanted to put him in charge of cooking the pork ribs, but he said that was more of a “Tina in the Kitchen” endeavor. Oh well. Next time… Creamed spinach is one of our favorite steakhouse sides — it’s creamy, savory, and super delicious. But, considering how cheap the ingredients are and how easy it is to make, especially...

I think it’s safe to say that the zucchinis have won. Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries. These zucchini cakes were a last ditch effort to keep the fruits of last weekend’s labor from going to waste, but there’s still one gigantic squash left. Thankfully, my parents were happy to take that off our hands before it started festering in a dark corner of my fridge. Tired as I am of zucchini, these cakes were still pretty tasty. Kind of like crab cakes, only filled with zucchini instead of crab meat....

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Vegetables

Carrot Cake Whoopie Pies

Philly Cheese Steak

Butternut Squash Soup

Crock Pot Chili

Chicken Pesto Pizza

Dan in the Kitchen — Roasted Parsley and Garlic Baby Potatoes

Spinach and Mushroom Quiche

Goat Cheese and Colby Jack Sandwich with Kimchi, Spinach, and a Runny Egg

Dan in the Kitchen — Creamed Spinach

Zucchini Cakes

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