Photo incoming, as soon as I remember to take a picture before eating it. Still tinkering with this but I am very very happy with how it comes out. It really scratches that mall chinese food itch, except it tastes better. Couple of notes: I used fresh squeezed orange juice just for funsies, you could… Continue reading Orange Chicken! Although I made it with tofu. But it’s still good.
Calabrian Pesto
I’ve been experimenting with different pestos lately and am really enjoying it. They’re easy to make, pack a ton of flavor, and it turns out there’s a ton of variation. This was one of my recent favorites. As a note, when I looked up these recipes, there seem to be two different lineages that claim… Continue reading Calabrian Pesto
Southwestern egg rolls!
Okay, so first of all, that picture up there is not really what they look like, but I forgot to take a picture and so that’s the best free image I could find online. Still getting used to taking pictures of the food. So. I decided to make these because, well, I love them, but… Continue reading Southwestern egg rolls!
Tzatziki Sauce
Nothing really to say here, it’s just something I wanted to not have to look up next time. And it’s really easy to make at home. It’s great on pita chips or gyros. Also, don’t sweat how finely you need to chop things up. It’s all going to go in a blender. Ingredients 1 cup… Continue reading Tzatziki Sauce
Pasta E Ceci (Pasta with Chickpeas)
Hey look at that! I’m trying that thing where you have a picture of the thing. This is a combination of a couple of recipes I found online. It’s a simply and hearty one pot meal that comes together in under an hour from cheap ingredients, and it tastes great too, so what’s not to… Continue reading Pasta E Ceci (Pasta with Chickpeas)
Chickpea Salad
Like tuna salad or chicken salad, but, you know, with chickpeas. I make sandwiches out of it. I made this with Cajun seasoning because that sounded good to me, but you can use whatever. If you’re in the mood for something more asian, you could use togarashi. Or you could use rosemary and thyme and… Continue reading Chickpea Salad
Short Crust
This is just a basic shortcrust recipe but I wanted to put it somewhere I could find it. Suitable for tarts and pies. I use it to make mini fruit tarts, works great for that too. Also, it’s baking. I do that by weight because it’s way more accurate. I’ll provide the measurements here too.… Continue reading Short Crust
Vegetarian Lasagna
One thing I want to note, before anybody reads any further: I do not make this in a 9×13 casserole dish. I make it in a lasagna pan. They’re a lot taller so you can fit a lot more stuff in the layers. If you try to follow this recipe using a casserole dish, you… Continue reading Vegetarian Lasagna
Creamy Mushroom Pasta with Toasted Pecans
There’s more stuff going in here, it’s a lot. But I was shocked by how well the flavors came together considering it was something I cobbled together out of four different recipes on the internet. Also, I feel like the recipe is deceptively simple. You spend most of the time cooking the mushrooms down. You… Continue reading Creamy Mushroom Pasta with Toasted Pecans
Strawbasil Jam
I am honestly not sure where I got this from, my best guess is that at some point I had a strawberry basil cocktail of some kind. But it’s strawberry and basil jam. Fantastic on pretty much anything. I’ve gotten multiple requests for the recipe so I figured I’d just throw it here. I do… Continue reading Strawbasil Jam
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