Friday, February 16, 2018

5. avocado egg salad

Sometimes you get a craving. Inspired by Pinch of Yum again. Her recipe and video are here: The Best Avocado Egg Salad.   Here's my version.

avocado egg salad

  • 1 small avocado 
  • 2 hard-boiled eggs
  • 1-2 tablespoons of dill (or herbs of your choice) 
  • juice of 1/2 a lemon
  • a pinch of salt

  • Hard boil the eggs. Cover the eggs with water in a saucepan. Add 1/2 teaspoon of baking soda.  Bring to a boil, remove from heat, cover and rest for 8.5 minutes (this time may vary depending on your stove, but this is the time I use to get the yolks done but still creamy). Plunge the eggs into an ice bath for a few minutes and remove the shells. Cut the eggs into small pieces. 
  • Mash the avocado in a bowl with a fork until mostly smooth.
  • Mix in lemon juice, salt, and dill. You could also add fresh parsley or trader joe's everything but the bagel seasoning, or penzey's mural of flavor, or trader joe's chili lime seasoning, or... you know whatever you love. 
  • Gently, mix the eggs into the avocado blend. 
  • Serve immediately at room temperature, or chill and serve cold. 

Thursday, February 15, 2018

4. not broccoli cheese soup

This is not broccoli cheese soup. It's actually vegan broccoli cashew soup. But it tastes surprisingly cheesy and I'm not vegan and I love cheese. This is inspired by Pinch of Yum's Detox Broccoli Cheese Soup. She's awesome and has a video so go ahead and hit up her site if you haven't already followed her down the yellow brick road into delicious utopia.

vegan broccoli cashew soup 

  • 1/4 cup olive oil + more for serving
  • pinch of red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 4 cloves garlic, minced
  • 1/2 an onion, chopped
  • 1-2 stalks celery, chopped
  • 5 large carrots, chopped
  • 1/2 lb of potato, chopped - either 1 large potato, peeled and chopped or 5ish new potatoes 
  • 2-3 cups broccoli florets, in large pieces for easy removal
  • 2-3 cups vegetable broth - I use vegetable better than boullion 
  • 2 cups cashew milk* 
  • 1/4 cup nutritional yeast 
  • 1  teaspoons sea salt
  • 1-2 teaspoons dijon mustard
  • pepper to taste
  • flat leaf parsley, chopped


Saute: Heat the olive oil over medium-high heat. Add the mirepoix, garlic, potatoes, red pepper flakes, and smoked paprika. Saute until softened, about 10 minutes.

Simmer: Add broccoli, vegetable broth, and cashew milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.

Blend: Using tongs, pull out most of the broccoli pieces and set aside. Add dijon mustard, salt, and pepper. Using an immersion blender, blend the soup, without the broccoli, to a super creamy, cheesy-looking consistency. Then add the broccoli and just pulse a few times to break it up a bit. Stir in nutritional yeast. Taste and adjust your seasonings as desired.

Finish: Dish into bowls and top with a drizzle of olive oil, and chopped parsley (not pictured). Serve with some delicious crusty bread.

* I made my own cashew milk but you could sub another alternate milk here. I just love how cashews taste in soup. I may try to add the cashews right into the soup instead of going through the trouble of making the milk first. That's for the next time I make it.

Lindsay at Pinch of Yum suggests making and topping with croutons. I didn't do this but I'm sure it's delicious. If you want the recipe for those, head on over to her blog.

Wednesday, February 14, 2018

3. Mystery

photo laura gwinn 

“Mystery is not about traveling to new places but about looking with new eyes.” - Marcel Proust

Tuesday, February 13, 2018

2. pasta all'amatriciana

I had no idea what to make for dinner but as I was driving home, I was listening to the Spilled Milk Podcast, episode 316: Pasta Widths, and I was convinced to make the Bucatini all'Amatriciana recipe that Matthew Amster-Burton was talking about. I figured I had most of the ingredients in the pantry. Turns out I did. This was one of those dishes that came together super fast and that my 3-year-old daughter and husband both said was super delicious. We'll be adding this to the regular rotation of pasta.

pasta all'amatriciana


  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1/2 yellow onion, diced
  • 4 ounces diced pancetta - I use Citterio Pancetta Cubetti from Trader Joe's 
  • Pinch red pepper flakes
  • 1/4 cup (60ml) dry white wine
  • 1 (28-ounce; 425g) can whole peeled tomatoes, preferably San Marzano - I use Cento
  • Kosher salt and freshly ground black pepper
  • 1/2 pound (450g) dried pasta - I use fusilli 
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving

  1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add onion, pancetta, and pepper flakes and cook, stirring, until lightly browned about 5 minutes. Add wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes.
  2. Add tomatoes and use a spoon to crush them up. Bring to a simmer. Season with salt and pepper.
  3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than the package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring quickly until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir quickly to incorporate. Season to taste with more salt, pepper, and red pepper flakes. Serve right away, passing more cheese at the table. 
The original recipe is from Serious Eats

Tuesday, January 2, 2018

1. curry cauliflower soup with roasted chickpeas

This recipe is inspired by inspired by Pinch of Yum's Golden Soup.
While I made it for myself for lunch, somehow it ended up being dinner one night. My husband said, "please don't make this again." We found it a bit bland and not really satisfying enough for dinner.
Still, I was somehow dedicated to the vegan, cauliflower and turmeric combination. So, I edited the recipe and made it for myself again. I think this makes a delicious lunch. And it's perfect for the start of a detoxifying January.

Curry Cauliflower Soup with Roasted Chickpeas

for the roasted chickpeas:

  • 1 can chickpeas, drained and rinsed
  • 1-2 tablespoons extra virgin olive oil
  • a generous sprinkling of cumin, smoked paprika, turmeric, and salt

  1. Preheat the oven to 400F. Spread the drained chickpeas on a baking sheet.  Sprinkle chickpeas with a dusting of cuminsmoked paprikaturmericsalt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.

for the soup: 

  • 2 tablespoons olive oil
  • half an onionchopped
  • 4 cloves garliccrushed
  • 1/2 head of cauliflowerchopped into about 5 cups of chunks or florets
  • 1/2 cup cashews
  • 1 heaping teaspoons turmeric  
  • 1-2 heaping teaspoons curry powder (Penzey's curry powder)
  • 1/2 teaspoon smoked paprika
  • 4-5 cups water
  • 1 teaspoon salt
  • juice from half a lemon

Sauté: In a deep pot, heat the olive oil. Add the onion, garlic, cauliflower, cashews, turmeric, and curry powder. Sauté for 5-7 minutes or until very fragrant.

Simmer: Add 2-1/2 cups of water and salt. Simmer until softened. Add more water as needed for the desired consistency. 

Blend: Once the cauliflower is soft, 10-15 minutes, use an immersion blender to blend the soup. I like mine lumpy with larger chunks of cauliflower and cashews. If you'd like a smoother soup, a regular blender may be easier. Add more water to get the consistency you'd like. Taste to make sure your seasonings are to your liking. 

Finish:  Finish with more salt and a squeeze of lemon juice. Top with roasted chickpeas and enjoy! 

Thursday, November 10, 2016

hide and seek

We can't hide anymore.

Let's see how long this video lasts on my page.  If it isn't here when you get here, search for Victoria Beckham - Hide and Seek.

Post five. Nablopomo.

Wednesday, November 9, 2016

the end is the beginning is the end is the beginning of the end

I don't know what to do next. I just don't. 

And suddenly, I hate this woman. I hate this woman for all that she represents. The conformity. The apathy. The empty. She is part of the problem. She is the victim and the aggressor. 

Please, wake up. Please. That is our only hope. 

Post four. Day three. Nablopomo.