Archive for the 'food' Category

Soy Glazed Chicken

CHECK OUT MY GREEN BEANS!

baby green beans! i know that the background is what's in focus, but seriously. how cool is this? super cool.

Unfortunately I didn’t stake them originally. I knew the green beans would be too heavy for the plants, but I was just lazy. I bought some stakes tonight, so hopefully the plants will quickly wrap/grow around them, and the green beans will continue to flourish.

Anyway, this week I was inspired by YumSugar’s Slow Cooked Soy Ginger Chicken, but I don’t have a crock pot. Instead I made a glaze similar to theirs and baked the chicken. It’s pretty delicious, though I wished I could’ve marinated the drumsticks longer. I put it in little tacos, over rice, on salads, and over pasta. So delicious and amazing.

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Mac n’ Cheese Made from Scratch

You really really can’t go wrong with things covered in cheese, but when you make it yourself, there truly isn’t much better than that. Biscuits n’ Such really knows what’s up. I can’t really remember how it came up, but we started talking about grits and he said “It’s always breakfast time in the South.” And it’s true. I could totally eat that mac n’ cheese for breakfast, lunch, dinner, midnight snack…But before we get into mac n’ cheese, I just want to let you all know that my plants are really coming along. I don’t have a picture of them (though I will soon), but when they bloom a little more I’ll show you!

it may not look appetizing, but have you ever heard cheese bubble and sizzle? it's like the cheese was orgasming.

WARNING: this recipe gets pretty sexy, which should always be expected when massive amounts of cheese are involved.

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Who Cares About Processed Foods?

I just saw a commercial for French’s onion sticks or something like that. They provided a recipe involving the following steps:

1. Crush the French’s onion fries in a ziploc bag with a rolling pin.
2. Coat chicken breasts in egg yolk.
3. Bread chicken breasts in crushed French’s onion fries and bake.

I know a lot of people are about fresh food, non-processed things, and healthy cooking, but that’s not how I feel. In case you didn’t already know, my philosophy is this: the most important thing is that you cook and create your own meals. I don’t care if you use French’s onion fries, which are high in sodium, or if you use lots of cheese in your mac n’ cheese (like I did). What matters is that you’re proud not only to eat what you’ve cooked, but to share it with the ones you love. That’s what’s up.

**Also, I just realized that I didn’t post the mac n’ cheese recipe I made. I guess that means I’ll have to make it again…

I LOVE Green Beans

I don’t know if you already knew this, but I love green beans. I could just snack on raw green beans all day. Granted, I get that weird green bean breath, but I don’t care. They’re so delicious and nutritious and crunchy and tasty and perfect. So I decided at Lowe’s the other day that I would buy green bean seeds. At first, they took their sweet time blooming. I thought “What am I doing wrong? Are they not planted deep enough? Is the weather too hot? Is it too late in the season?” But then last week they began to sprout. I left on Friday to visit my manfriend, and when I returned home this evening, they looked like this:

my green bean plant! it has canopies for ants! not that i want many bugs hangin around my beans...

They had grown SIGNIFICANTLY since I had left. I’m so excited!!! My only fear is that they don’t have enough room to grow. I’d re-plant them in our backyard, but we haven’t had a chance to clean it up and redo the soil and all that jazz. We just don’t have time. I also looked up whether or not I needed to give them a stake or wire or something for them to grow around, and I conclude from my research that they do not. Apparently there are some green beans that grow that way, and some that don’t. The ones I bought did not say I had to provide something for them to grow around, so…I will not provide it.

So I’m pretty psyched for these green beans to grow. Stay tuned!

Herb Roasted Chicken

Finally! A recipe! So exciting! Exclamation points and fragments!

This was a pretty delicious and easy recipe. The only difficulty of it though was that, since I moved, I don’t have a meat thermometer (my old roommate had one), and as a result, I had to guess how long to cook my bird. I usually buy less meat than suggested in recipes since I cook for one, so I chose a smaller chicken. It turned out a little dry, but still pretty tasty.

brussel sprouts and chicken with fresh rosemary. not the most attractive picture, but yummy!

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life and Atlanta’s Cupcake Factory

So I’ve been busy, some involving food, some things not. Obviously Thanksgiving was a few days ago, but I’m sure you all have had your fill of recipes and such. I’m sorry I haven’t been attentive – this real world work stuff is exhausting. So let me update you really quickly about what’s been up in my world of food:

– The week before Thanksgiving I did a semi-raw food/vegetarian week. I modified a really awesome raw food recipe by Ani Phyo of shredded zucchini, roasted butternut squash, and avocado. It was amazing, and surprisingly filling. I’d post the recipe, but I can tell you in one sentence: mix shredded zucchini, sliced avocado, and cubed roasted butternut squash in bowl with olive oil, salt, and pepper. I had it with a co-worker’s left over pulled pork sandwich. She didn’t want it, and I can’t pass up free food:

pulled pork sandwich and raw food medley. the picture was taken with my phone, but i promise it was delicious!

– I made these dumplings last week for the Thanksgiving potluck I went to. They didn’t look nearly as amazing, but they still tasted good.

– This week I’m making a Persian stew by our friends at Nibblous. I will post that this week (hopefully).

And this past weekend was Small Business Saturday, sponsored by American Express (which is ironic because most small businesses don’t accept AmEx). So I went to Young Blood Gallery and Boutique to pick up some holiday cards, and I went to the Atlanta Cupcake Factory to have my first Atlanta cupcake. It’s smaller than the original Magnolia’s cupcakes, but whether or not they have fewer customers I’m honestly not sure. It was just one nice lady behind the counter with a small case of cupcakes. I wanted something different but also something standard, so I got a sweet potato bourbon and a red velvet.

red velvet on the left, sweet potato bourbon on the right. tasty all around.

The sweet potato bourbon cupcake was amazing. I licked the icing off my plate, my fingers, and the wrapper. The red velvet was also delicious, but the frosting was piled too high. Delicious as it may have been, I had trouble eating it. Not an elaborate review of the cupcakes, but the bottom line is that they were delicious. So go eat some.

Toe, toe, toe-MAY-toe…and donuts

That’s how my tomato song goes (much like my potato song). I was singing it a lot today when I went to the farmers market to get ingredients for dinner. My mom’s partner and I decided to go to the market, find ingredients we like, and figure out a recipe to make. It’s fun stuff. For some reason I’ve recently had cravings for tomatoes, and there were tons and tons of them out today. And so many colors! I decided to buy some Japanese black tomatoes because they’re crazy looking.

look at all those tomatoes!

early girl tomatoes? i don't know what that means.

Also, before I went to the farmers market, we stopped at Psycho Donuts, where I got this crazy Feng Shui donut: green tea glaze, chocolate chips, and powdered sugar. I had a discussion a while back with some friends in NYC about donuts. Most people I know who aren’t from California claim Dunkin’ Donuts or Krispy Kremes to be their favorite/the best donuts. There’s a donut place in the Lower East Side that my friend liked (Doughnut Plant?), and he’d always bring different donuts back for us to try. To me, they were nothing new – they were the way I’ve always known donuts to be.

it's triangular! at least before i took a bite out of it.

I grew up with a mom and pop donut shop in Newark, California, which always made their donuts big and fluffy and delicious. When I was in 5th or 6th grade, a Krispy Kreme opened in Union City, and people would wait for at least an hour to get donuts in the morning. When I finally saw one, I thought “Really? That’s it?” tried it, and I was just as disappointed – they’re dense, they’re way too sugary, and nothing like what a donut should be. In high school my friend and I would go to the Happy Donuts on El Camino Real at 2 A.M. because that’s when they had freshly chocolate glazed donuts. My friends told me that the only non-commercial donuts they’d ever had were from the grocery store.

So if you know of a small, independent donut shop, please go there instead of Dunkin’ Donuts or Krispy Kreme. Have a real donut. Spread the wealth. Rid yourself of ignorance.


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