Cooking Simplified
Oatmeal’s got game these days. Cook it on the stove, soak it overnight in the fridge…and bake it? I have been hesitant to try baked oatmeal (although it seems Pinterest was really rootin’ for it). I like my breakfast low-key, packable, and with little preparation required. I checked out a few recipes to gauge the …
I have had a long and tenuous relationship with coconut. Growing up, I despised it and never understood why one would willingly add it to a dessert. I still have hesitations with its texture but I now recognize its value across the board, from sweets to curries and soups. I rarely buy smoothies but recently …
As promised, here is a follow up to the first zucchini noodle dish. I had to get creative, as Friday’s ingredients were nearing defeat (defeat [dih-feet], when a person with a guilt complex cannot use up every ounce of her produce in time 1. She felt responsible for the starvation of thousands as she disposed of …
I will spare you another rant about the splendors of my morning Greek yogurt and granola. But I promise you: the recipe is simple, the ingredients are easily tailored, and your kitchen will smell like an oatmeal cookie factory when it’s all said and done. In my previous granola post, I combined cranberries, almonds, and …
The Brussels sprout has become a multidimensional ingredient. Once feared by children everywhere, the sprout has transformed from a steamed and plain green into a caramelized and crispy restaurant staple. Roasted or sauteed, it makes the perfect accompaniment to a meal. Two summers ago my parents took me to their favorite Italian eatery in St. …
Everything but the kitchen sink. It’s an expression that rings true in my kitchen, specifically when it comes to salads. I have a deep and passionate love of salad. At my old office, I was nicknamed a rabbit due to the rate at which I consumed salads and raw veggies. Thanks to a career in …
Artisan. Low-fat. Clean. Natural. An unfortunate side-effect of the health-food trend is the abuse of buzz words. The advertising world has convinced us that if a product seems healthy, is packaged and branded as healthy, than it must be healthy. It takes all of my strength to refrain from informing coworkers and friends that no, …
I eat breakfast at my desk. It has become a treasured routine. I slowly settle into my morning with a large glass of water and a cup of coffee. After a few emails and a quick meeting with my supervisor, I retreat to my office and construct what I believe to be the perfect breakfast. …