I’ve never actually eaten a “real” Sloppy Joe. In the years before I stopped eating meat, they were never on our dinner table. I didn’t feel like I was missing anything because, honestly, their name and appearance kind of turned me off. But when a friend tells me that I absolutely have to try a recipe, I listen. And now I’m telling you, they may not look pretty but...
I usually don’t share recipes that require special equipment to make, but this chocolate gelato is the exception. If you do not have an ice cream maker, stop what you are doing and purchase one immediately! Trust me, you will thank me for it after one creamy bite.
Who says eating healthy can’t taste good? This week’s recipe includes quinoa, a superfood that is both high in fiber and high-quality protein. Quinoa (KEEN-wah) is 100% whole grain, but is technically the ancient seed of a leafy plant related to spinach. It’s also gluten-free! Without further ado, I would like to introduce you to Artichoke Spinach Dip’s healthy cousin...
Banh mi is a Vietnamese term for all kinds of bread. In the U.S. when people talk about banh mi, they are usually referring to a Vietnamese sandwich. I’ve been on the lookout for a good vegetarian option, so when I came across this Chickpea Banh Mi Pizza from Dishing Up the Dirt, I had to try it. This recipe is a little fussy because you have to make the sauce, pickle the veggies AND season...
This week I had a craving for fried rice and after trying this easy recipe, I might be eating it every day. A delicious way to use up odds and ends in your refrigerator, this fried rice recipe comes together fast and creates a satisfying meal.
When you find a recipe on a blog called Damn Delicious, you know that you’re in for a treat.
When I saw Chungah’s recipe for a Cheesy Enchilada Rice Skillet, I started to drool. As she promised, this truly is the easiest enchilada that you’ll ever make – and it’s the fastest too!
We stopped in at The Bad Waitress last year but didn’t stay, it was busy that night and we weren’t sure what we were in the mood for. Over the weekend we were looking for a great breakfast joint in Minneapolis, so we finally headed back to give it a try. Their setup is simple. Each table has menus and an order pad. Simply write your table name on a slip, add your order and its...
Sometimes what you need for cooking inspiration at home is a good meal out. After eating at Everest on Grand, all I could think about was Indian food, so I decided to whip up a little curry. The only thing this Vegetarian Times recipe for Curried Potatoes with Cauliflower and Peas was missing was the tofu, so I added some on the side (not pictured). For meat eaters, consider adding some roasted...
Sometimes despite my best efforts, my photos are an epic fail. Despite the bad photos, I hope that you will make a stop at Everest on Grand in St. Paul because the food will knock your socks off. I had a real itch this week for non-American fare, so we headed out for Everest’s delicious Nepali, Tibetan and Indian options. We started with the Veggie Momos. Momos are steamed dumplings made...
I love making soup. It’s a great way to use up odds and ends in the refrigerator or pantry, and warm you up on cool evenings. And since I rarely follow a recipe, each one is always different. This batch of lentil soup was ready in less than an hour and has fed me for a week: Here’s how I did it: 3 TBS olive oil 1 small onion, diced 3 cloves of garlic, minced 2 stalks of celery, sliced...
When the weather gets cold, I get hungry for comfort food. This Mexican Casserole recipe from Pinch of Yum is quick, easy, satisfying and makes great leftovers. I cut the recipe in half, used hot enchilada sauce, and topped it with fresh tomatoes and avocado – it was delish! Click here for the recipe. *Note: On her site, Pinch of Yum says that someone commented that this recipe ruined her...
This recipe is great for those times when the cupboards are bare. Using the most basic ingredients, Crustless Broccoli-Cheddar Quiches from Martha Stewart’s Everyday Food collection is a great recipe for breakfast, lunch or even a light dinner. Very easily halved or doubled, it’s also a great recipe for experimenting! Try substituting different cheeses and vegetables, I used frozen...
