Welcome to the start of my twelve plus weeks of one handed meals. Turns out, my little bike accident resulted in me in a hand splint and the possibility of surgery. Crossing fingers that the latter is not necessary. When I heard this news, my first thought was– I’m not going to let this hold me back in the kitchen. Then, I tried to open a can of cannellini beans. I was only partially defeated, getting the can halfway open with the use of a can opener, a knife, a spoon and my armpit. But after a good twenty minutes, I got those beans into the food processor and made myself some delicious bean purée. That was when I decided to take this little set back as an opportunity to get creative, and to invest in an electric can opener. And so I present to you, my first installment of one handed meals. Read more:
There’s been a welcome fall chill in the air recently, and it seems that summer may soon be coming to an end, but my cravings for Mexican food certainly are not. This summer, more than ever, I have been dreaming of the tangy, spicy cuisine day and night, and seem to have an undying hankering for Micheladas. Instead of eating out at my favorite neighborhood spot the other night, I decided to take on this craving and cook a healthy meal in the form of my take on Mexican quinoa. Read more:
Ever since I made pistachio roasted asparagus, I’ve been craving that slightly sweet, savory and uniquely textured combination. I’ve eaten it on its own, and placed it over a tortilla and topped it with a fried egg, so this weekend I thought — why not mix it into one of my favorite grains — quinoa. So, Saturday night I did just that. Read more:
I had never thought about making quinoa for breakfast, until I came across Heidi Swanson’s recipe on 101 Cookbooks. The thought of it made me feel all warm and cozy inside so I of course decided to make it for…err…dinner. Franky, I couldn’t wait until breakfast to taste this. I made enough to have leftovers for breakfast the next few days though and I’m certainly glad I did!
Quinoa has become one of my favorite meals over the past year, so I am constantly trying to think up new ways to prepare this wonderful superfood. I had purchased a large package of compari tomatoes about a week ago that I never got around to using so I thought I would make use of them before they went bad and roast them with some garlic and olive oil (delicious on their own).
I’ve had a lull in cooking inspiration the past few days, perhaps because I was distracted by all of the Halloween festivities going on around me. I didn’t even cook anything with pumpkin this weekend (but I did put together a great costume)! Tonight, however, my cooking fever came back and along with it came my new favorite dish.