Have you heard of Thug Kitchen? Warning: There’s a lot of cussing! I think it’s funny but hey, my Mom reads this so I’ll be keeping it clean. But if you don’t mind the swearing, their thing is to help regular people eat healthy – keepin’ it real – and their recipes are really great, so check out their cookbook. This vegetarian chili turned out so well, I will definitely be trying more in the future! Continue reading
These are completely addictive. Consider yourself duly warned. And if you’ve got some leftovers from chipotles in adobo because maybe you made smoky butternut squash and black bean ragout with pepitas and feta, then Radish On, Radishers! Because I have a most excellent way for you to use it for these roasted cashews. 😀 Continue reading
Ah, fall. Don’t you just want to curl up with a fuzzy blanket, a fluffy pillow, maybe a cat on your lap if that’s your thing, and a bowl of yum? Smooth butternut, smoky chipotle, savory beans, crunchy pepitas, salty feta, and bright lime make a savory combination of flavors that will make your taste buds *pop*. Thanks Vegetarian Times! One thing I’ve always wondered about using chipotles in adobo – what the heck do I do with the leftovers? Chipotles are smoked jalapenos. What?! Keep reading – I’ll post about ways to use the remaining smoky spicy goodness next. Continue reading
Fluffy, meringue-like egg whites with with a rich, gooey egg yolk in the center, on top of cheese toast. This might be the cutest egg dish ever. It is also very easy! If you can whip egg whites, you can master these cute and delicious puffy cloud eggs. Continue reading
Creamy pumpkin topped by crunchy parmesan-herb topping….parmesan, sage, rosemary and thyme… yes please! Sometimes we think of pumpkin as being a sweet thing (which it is) but it’s so nice to mix it up and try a savory preparation. Bonus: your home will smell heavenly as these are roasting. Thanks to the geniuses at Ottolenghi – every one of their recipes I’ve tried has been outstanding (check out this post for chilled soba noodles with mango, eggplant, and basil, as well as the cookbook, for more Ottolenghi goodness!). One day maybe I’ll make it to their restaurant in London. Continue reading
