A weekend home filled with pan crisped salmon with light dijon cream sauce and garlic breadcrumbs (via How Sweet Eats), good wine, hot tub relaxation, a St. Patrick’s Day breakfast, parade, and bar crawl, cast iron skillet Brussels sprout bacon … Continue reading
Today I wanted to eat something warm. With a big girls’ dinner planned for tonight, I didn’t want it to be high calorie. That’s when I looked over to my fruit bowl, saw the apple, and this just … happened. … Continue reading
Mini cupcakes. Dinner with the girls. Three runs. First-ever use of my slow cooker. Vegetarian chili. A glass of wine and my thoughts. Football at The Royal. Cheers to the week ahead and smiling through the chaos.
I have this problem where I need snacks. Need, like, literally. As in — mid-morning and mid-afternoon at least. It doesn’t have to be anything huge. It can be as little as an apple, for crying out loud. Without them, … Continue reading
It’s been done before, but this time it was better. I’ll save you most of the boring details and give you what you want — the recipe. Continue reading
I bought basics for my pantry, and my whole life changed. You know, flour, sugar, cocoa and baking powder, kosher salt, vanilla extract … that sort of stuff. Continue reading
I’ve had quinoa once in my life before, and I liked it. Red quinoa. It was side dish at a Mexican spot on the Upper East Side called Cascabel. I’ve been itching to make Jessica’s roasted sesame quinoa with chicken, and a dinner date with one of my oldest friends presented me with the perfect opportunity last night. Man, I love having unpicky eaters as friends. Oh, and ones that allow me to experiment on them, too. Continue reading
I don’t remember where the recipe came from, but senior spring semester of college turkey burgers with spinach and feta we’re a staple at the condo I lived in. I was blessed a few fantastic foodie roommates who were just as enthusiastic as I was about spending the little money we all had on nomtastic groceries. Continue reading
I feel like you never realize you really know how to cook until you try teaching somebody else. A few weeks ago, I started making dinners once a week with a friend of mine a few blocks away. The rules? He buys the ingredients, I cook. It’s that simple. Continue reading
Passover starts tonight. As a pizza bagel, I’ve always chuckled at the fact that it always coincides with Easter. Two holidays with their own great food (Read: I actually LIKE matzo. Does that make me weird?) yet it’s hard to enjoy them simultaneously.
Growing up, I would go to my grandmother’s every Easter Sunday, and pine over all of the amazing carbtastic things I couldn’t eat. This year, she’s in Florida and I’ll be heading to my cousin’s place for a low-key dinner. They haven’t asked me to bring anything, but I figured I’d chip in dessert … because well, why not? Let’s be serious — I’ll take any chance I get to bake.
With the “no bread” rule in effect, my options aren’t exactly extensive. Yes, I could make a fruit salad or something, but commmmonnnnn — where’s the fun in that? I’m not super strict when it comes to the extra particulars of what you “can’t” eat during the Passover week. Some people say peanut butter is a no-go. I say I’ll stay away from all things bread-ish or anything with yeast, and God will understand.
AKA, I made peanut butter cookies.
Not just any peanut butter cookies. Mine only have three ingredients.
What you’ll need:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
… that’s it.
Mix ingredients together. Drop 1 Tablespoon of rolled dough on baking sheet covered with parchment paper. Bake at 350 for about six minutes (or until cookies are golden brown). Allow time to cool properly, and then proceed to stuff your face.
Let’s hope these puppies make it to Sunday. Is it time to drink Elijah’s cup yet?