All posts tagged dinner

  • Savory sweet potato & chickpea wraps

    I was complaining to a friend this week about how all the vegetarian recipes I’ve made recently taste people who are diets trying to pretend they’ve made something good. Christy was surprised to hear this because she’s started cooking vegan this year and has had some really delicious recipes.

    Me: please share your secrets with me!

    Christy: Vegan thanksgiving wraps from Minimalist Baker.


    It was so good. It tasted like flavors! It’s the best thing I’ve cooked in a really long time. It also looks really fancy, but isn’t complicated. I feel like I know more about how flavors work now.

    My initial thoughts when I scanned the recipe 1) I was worried that it would be sweet because I saw sweet potatoes, cranberries, and cinnamon (which I associate with cinnamon-sugar, I guess) and 2) that it would be time consuming (though you don’t have to make your own flatbread).

    But then, Christy has never advised me poorly before and: we’re always scrambling to optimize our time, but for what? So we can spend more time staring at our computers? Pish-posh. Let’s do it!

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  • Vegetable soup to combat the cold


    Over winter break I was catching up with family and they were asking me about Pittsburgh and my general life. I told them I rarely go out and usually just bring a lunch & dinner to studio (since I’m usually there for 12 hours). So what do you make? I reflect on my semester and the meals I had made for myself. It was bad. Not in a bad-for-you way, but in a oh-that’s-sad way. A mash up of quinoa or rice plus x. I really do like cooking and always have the best intentions to make something a little less sad. But I usually forget one of the ingredients, time runs away from me, and I usually just end up randomly combining things.

    When I got back this week I decided to maybe eat a little better. But what to eat? It’s funny, you kind of think the only normal things to eat are the things your parents made for you. Unfortunately getting to the Asian market would be a day-long event for me and the public transit system. After searching around I found this recipe for vegetable soup I had saved a while ago.

    Soups seem very complicated to me, but this didn’t seem that bad. And—what, ho!—it turns out it’s just randomly throwing vegetables together in a pot. Perfect.

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  • Friendsgiving 2013



    It was so wonderful to see Igor & Shanna and be in New York for a bit. I was definitely eager from a break from work. It ended up being a lot of eating, movie-watching, and laughing. Perfect, right?! Probably my favorite Thanksgiving in a few years.

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  • Salmon & snow pea lo mein

    I’ve been cooking a lot more since being in school. It’s nice!

    This recipe was originally for shrimp, but the salmon was on salmon was on sale so I subbed it in. Still good! It probably just depends on which you like better.

    Salmon (or shrimp!) Lo Mein with Snow Peas
    (Adapted from RealSimple)

    8 ounces lo mein noodles (I’m pretty sure I just used the whole 10 oz pack)
    2 tablespoons canola oil
    2 salmon cutlets (~1lbs)*
    1/2 pound snow peas, trimmed
    4 scallions, thinly sliced, white and green parts separated
    2 cloves garlic, chopped
    kosher salt
    1/4 cup oyster sauce (found in the Asian aisle of most supermarkets)
    2 tablespoons rice vinegar
    1 tablespoon soy sauce
    crushed red pepper, for serving


    1. Cook the noodles according to the package directions.
    2. Meanwhile, heat the oil in a large skillet over high heat. Add the salmon, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the salmon is cooked through, 2 to 3 minutes.
    3. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.


    It was good and very simple. I love that vague Asian goo tastes so good and I’m happy that I know two different ways to make it now. I over cooked my lo mien noodles a bit, but I was still happy. A little sriracha sauce at the end  never hurt anyone either :). (Carissa, I can totally eat tiny amounts of sriracha sauce now).

    * 1 pound peeled and deveined medium shrimp

  • Tofu + Broccoli + Mushroom stir fry


    I hardly ever cooked in New York—small kitchen, was barely home, etc, etc. Trying to shake off the dust and after a few wonky recipes I think I have one that you might want to put in your mouth! Really, even if you’re a new cook, it’s going to be ok. I hope my directions aren’t intimidating: I’m not that good at writing them anymore.

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  • Smoked Salmon & Eggs

    a carbohydrate of your choice with a schmeer of butter
    smoked salmon (a little goes a long way, it has a strong flavor)
    hardboiled egg
    salt & pepper

  • Quinoa & kale stuffed sweet potatoes

  • 5: Things I’m Eating

    01. Smoothies.
    (Mixed berries + orange juice + soy milk + avocados + banana + apple).

    02. Balsamic vinaigrette salads.
    (leafies, mostly spinach + grape tomatoes + sprinkle of cheese + salt & pepper + avocados).

    03. Homemade pizza.
    I’m a huge fan of homemade pizza and made some this weekend for guests. (wheat crust + sauce + mozzarella + mascarpone (the best) + spinach + Italian sausage/anchovies +  tomato slices + red onion)

    04. Southwestern pasta salad with creamy avocado dressing.
    As good as it sounds, I think it was just ok. But then again, I didn’t have all of the ingredients, persay.

    05. Lots of avocados.
    They were on sale, if you couldn’t tell. I have never eaten so many avocados in my life.

  • Ozo, chicken, asaparagus, & cherry tomatoes in yum

    I love it when not having anything to eat for dinner turns into this.

    It’s also what happens when I go to the grocery store after work hungry. It’s roasted chicken, asparagus, cherry tomatoes, and garlic in olive oil and balsamic vinegar, served on orzo with lemon & oregano feta cheese. Did not measure a thing and it taste so good.

    Do you want the winging it recipe? It’s all the things you like already, so there’s really no going wrong.


    • 1 pkg of cherry tomatoes
    • 1 bundle of asparagus, rinsed and chopped
    • 2 chicken breasts
    • olive oil (2 tbls?)
    • balsamic vineegar (2 tbls? ish?)
    • orzo (I just the rest of what I had left in a box, which was 1 1/3 cups)
    • Athenos lemon, garlic, and oregano feta cheese (I used the whole container, which i bet is like 1 cup)
    • salt & pepper to taste
    • anything you want to season the chicken with (I just used this chicken spice, red pepper, and chopped onions)

    01. Preheat oven to 350F. Mix asparagus, cherry tomatoes, garlic, olive oil, and balsamic vinegar, maybe a dash of pepper too. Line a pan with foil and spread the ingredients over it evenly. Cook until the cherry tomatoes burst and the asparagus is soft, about 20 minutes.

    02. Meanwhile, pan fry the chicken breasts with the toppings/spices you’d like. Or, if you thought ahead, you could cook them in the oven too. I bet it doesn’t matter. Everything will be pretty yum-ily seasoned.

    03. Also meanwhile, cook the Orzo. You know, regular style. You don’t even need orzo, you could just turn it into a warm salad, but I wanted to bulk up the recipe, I had some left over, and I like pasta.

    04. When everything’s done, combine and add feta cheese so that it melts a little.

  • Spaghetti with roasted Tomatoes and herbs

    A simple dish, but I think some people forget the awesome power of a few cherry tomatoes. (There are herbs in there, I swear!)

    Spaghetti with roasted Tomatoes and herbs
    (via RealSimple)

    12 ounces spaghetti (3?4 box)
    2 pounds cherry tomatoes (about 6 cups)
    6 cloves garlic, smashed
    3 tablespoons olive oil, plus more for serving
    kosher salt and black pepper
    1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
    shaved Parmesan, for serving

    1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
    2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
    3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
    4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

    NOTE: I roasted some asparagus with the tomatoes just for good measure.