Ever since I made a huge batch of these refried bean and cheese burritos, wrapped them in foil, and threw them in the freezer, coming up with lunches has been a breeze.
I can only spare five minutes to wolf something down? Go to the freezer. Grab a burrito. No leftovers for my guy to take to work the next day? Grab a burrito. Simply craving a ridiculously delicious lunch? Grab a burrito.
Trust me on this. Please, please trust me on this.
Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on Mashed White Beans with Spinach, Garlic, and Lemon:
We celebrated my daughter’s second (!!!) (?!!) birthday party recently, and I have a confession to make. I bought the cake at Costco.
I also bought the cookies, the hummus, and the crackers from Costco. And a huge bag of baby carrots. So easy.
See, I’m discovering a weird side effect of being a food blogger. The busier I get at this blogging job of mine – the job that is the result of my passion for making home-cooked meals, photographing them, and sharing the recipes – the less homemade actual food I have time to make for my family. Or, yeah, for birthday parties.
That’s one of the reasons I’m vowing to keep it simpler in the new year – both here and in life.
I hear it’s a bit cold outside for quite a few of you right now. The “Polar Vortex,” they’re calling it? Even just reading those frigid words makes me shiver. Brrrrrrr.
So even though it’s the time of year for detoxes and smoothies*, I thought I’d quickly share my super-simple formula for single-serving Hot Chocolate By the Mug. No packets or powder, here … just milk, chocolate, brown sugar, vanilla, and a tiny magic-making pinch of salt. A little heating, a little stirring, and a lot of comfort-in-a-mug.
I don’t eat fish, I can’t bring myself to like black-eyed peas (as hard as I try), and I keep forgetting to pick up grapes at the store.
There are tons of foods that are thought to bring those that feast upon them good luck and great fortune in the coming year, but this year, I thought maybe I’d try making a little bit of my own luck.
I mean, these Easy Brussels Sprouts Pita Pizzas feature a round shape to represent coins, the color green for money and luck, and deliciousness for, well, um … deliciousness.
These tasty little clusters were one of those last-minute ideas that, thankfully, turned out even better than I imagined. Good thing, because most all of my last-minute kitchen ideas of late have been disasters. Like, say, grated parsnips in Crock Pot chili (eww, slimy). So I needed the confidence boost.
See, I was making some chocolate bark with pretzels sticks. But at the last minute, I decided to reserve half of the melted chocolate and stir some of the granola left over from this recipe into the remaining chocolate, pile it in mounds, let it harden, and see what happened.
Yes, I have a calendar. Yes, I know I missed the boat on this one. Yes, I totally realized I should have posted this Crock Pot mashed potato recipe before Thanksgiving. Grr.
Buuuut I didn’t. And I don’t want to wait another year to share. Besides, mashed potatoes are delicious any time of year, right? Especially super garlicky, buttery, creamy, and ridiculously easy ones. Right?!
Today over on Potluck by Oh My Veggies, I’m sharing this recipe for Chili Mac.
I have a confession to make. We’ve taught our daughter to say “cray cray.” As in, crazy? Cray cray? Yeah, we say that around here. It started out as ironic-only use and then it sort of creeped its way into our everyday lexicon.
I hope we aren’t as annoying and uncool as I just made us sound.
I’m realizing a lot of my one dish two ways (or meat optional) recipes call for optional bacon. The last recipe I posted had it; next week’s will, too.
I know I need to mix it up – and I will, I promise, especially after we get settled into our new place and I can get back to developing recipes – but for now, I give you … yep, you guessed it. Bacon.
Have you heard of Cacio e Pepe? Other than not really knowing how to pronounce it, it’s also a dish that, strangely, until now, I’ve never been able to prepare it successfully.
I say that’s strange because it’s the simplest of simple pasta dishes, supposedly. Spaghetti noodles tossed with Pecorino Romano, black pepper, and a little pasta water. That’s it. And it’s heaven. I’ve enjoyed it when prepared elsewhere by people who know more than me, and it’s just absolutely perfect.
I grew up on this dish. Every summer, my mom would head out to the garden and bring in a huge zucchini and a couple of perfectly ripe tomatoes. She’d slice them up and throw them in a baking dish with some sweet onion, and then she’d top it all with a good amount of grated cheddar. Then she’d bake it until the veggies were tender, the cheddar oozey, the family happy.
I’m not sure how, but I somehow ended up with a significant other that hates tomatoes. Tomatoes! The glorious fruitvegetable! But he loathes them. Well, at least, he loathes fresh tomatoes. Especially slices, and especially on hamburgers and sandwiches.
So BLTs aren’t really something we do around here. For one, I don’t eat the bacon, so mine is just an LT – lettuce and tomato. And his wouldn’t have tomato, so his is just a BL. So if I didn’t break out a tomato for just my sandwich, we’re looking at a … lettuce sandwich? An L? Yeah, probably not … unless that’s some fabulous thing I’m totally missing out on, and if so, please share now!
I am such a freakin’ dork sometimes. I seriously thought rhubarb applesauce was a groundbreaking idea I came up with all on my own.
It started with a couple of ragged red delicious apples sitting on the kitchen counter alongside a pile of rhubarb my mom sent home with me. I thought to myself, gee, huh, applesauce made with rhubarb would be all pink and pretty! Rhubarb! In applesauce! I’m brilliant. So I threw the apple, some hunks of rhubarb, a sprinkle of sugar, a cinnamon stick and some water in a saucepan and let it simmer awhile.
There are some definite cliches when it comes to writing for food blogs, and after attending a food writing workshop with the inspiring Kathleen Flinn earlier this month, I’m more aware of them – and the fact that I have used every one ad nauseam – than ever before.
I mean, I really, really want to talk about the weather right now. (The calendar says summer’s all but here, but it’s freezing out there and now I’ve got a miserable cold – what?!) And I’m pretty much obsessed with farmer’s markets, but if I ever find myself writing that I picked up some delicious-looking peaches at one and then decided to make a tart with them, I’ll now know I’ve officially jumped the blog shark (um, again).