Category Archives: Food

Salmon, You’s Delicious

I’ve been inspired to eat a little healthier, thanks to the absolutely terrible eating habits of Jesse and I when we travel (Sour Patch Kids and Smartfood White Cheddar Popcorn, all the way!).

Somehow, I’ve never cooked Salmon before and decided to give a go on a whim.

I didn’t feel like cooking a complicated meal, and kept the seasoning as simple as salt, pepper, and lemon juice. I baked it in the oven, and even roasted some asparagus on the same pan (separated by a little tin foil barrier!). They both went in the oven together for 10-12 minutes at 450 degrees and came out absolutely scrumptious. Over some brown rice, this was the healthiest meal I’ve had in a while, and completely delicious too.

This honestly only took about 20 minutes from start to finish, and I’ll definitely be making it a bajillion more times.

Chicken Parm

Chicken parmesan is my mega-favorite! Haven’t made this one in a while. I imagine it’s pretty self-explanatory so I won’t go into a recipe. However I do want to note that I’m a lazy, lazy woman so instead of sticking the chicken in the oven to melt the cheese, I pop a lid on top of the pan to do it!

No veggies this time. OOPS!

Dad’s Famous Mac and Cheese

Well, I say “famous” because this recipe is quite well-known around my group of friends. This recipe has gotten me through parties in college when I was on a tight budget, last-minute potluck dinners, and the worst of break-ups on my own living room couch.

Most people who know me understand my deep, deep love for all kinds of mac and cheese, so it would surprise some to know that my very favorite recipe isn’t one that calls for making a rue, baking it in the oven, or adding fancy mustards. It uses a disgusting can of condensed cheddar cheese soup and just 2 pots. What can I say? It’s my dad’s recipe, and the best comfort food I grew up with.


4 tbsp butter
1 can Campbell’s cheddar cheese soup
1-2 cups milk (I use whole milk)
8 oz sharp cheddar cheese, grated
1 lb elbow pasta
Salt and pepper
Sriracha or other hot sauce (optional)

Bring a pot of salted water to boil and add elbow pasta. Cook slightly less than al dente, as the pasta will still absorb some cheesy goodness after it’s cooked.

Melt the butter into a sauce pan over medium/low heat.
Add the Campbell’s cheddar cheese soup, and start adding 1 cup of milk slowly, while stirring. Adding the milk a little at a time helps keep a really creamy texture.
After everything is combined and has a uniform liquid texture, slowly add in the grated cheddar cheese (My favorite is Cabot Seriously Sharp Cheddar. You know, the one with the lumberjack plaid on the packaging).
Stir in the cheese using figure eights. The French swear by it.

Pour the melted cheese sauce over the cooked elbow noodles. Hit it with some salt, pepper (I use a ton), and your favorite hot sauce if you’d like.
Stir it up well, and let it sit for minute! The pasta sucks up a lot of the cheese sauce, so if you like it a little creamier, add some milk to acquire your preferred level of creamy-ness.


Note: When you reheat it, add a bit of milk before you pop it in the microwave so it stays creamy!

Lamb with Roasted Potatoes and Edamame

The other day I had to pick up some specialty ingredients at Whole Foods, and the meat section caught my eye. I realized I hadn’t lamb in a while, and minutes later I was on my way home with a package of lamb and a watering mouth. There’s not a real recipe for this, I just kind of throw it together based on a recipe I followed years ago.

I cook the lamb in a frying pan first, hoping for gawwwgeous carmelization on both sides, and it set aside while I make the sauce. For the sauce, I sauteed some chopped garlic and onions, deglaze with red wine, simmer cherry tomatoes (halved) for about 10 minutes until they break down a bit. The only spice I add in addition to salt and pepper is a touch of cayenne for a kick. Return the lamb to the sauce to heat it through again and serve!

For the potatoes, I threw some quartered new potatoes on a baking sheet, drizzled with olive oil and rosemary, and popped them in a hot oven for about 20 minutes. I got completely lazy for the vegetable and just cooked up some edamame real quick. Easiest thing ever.

Spicy Fideos with Chickpeas, Vanilla and Saffron

Last night, Jesse and I stepped away from our winter soup craze, and made one of his favorite meals: Spicy Fideos with Chickpeas, Vanilla and Saffron. It comes out of the book, Spice: Flavors of the Eastern Mediterranean by Ana Sortun.

I’d never think of combining saffron, coriander, cocoa powder, fennel seed, chiles, and vanilla into one recipe, but that’s exactly what we did.
We made a broth with the above spices along with a giant can of diced tomatoes and some vegetable stock.

After that we simmer toasted bits of angel hair pasta so it soaks up all of the broth into a creamy, starchy deliciousness. Also added are thin strips of chard and some chick peas.

Stirred in last is a fresh lemon aioli that gives it a burst of refreshing flavor.

I found a version online without the aioli here and a discussion about the recipe here.