These are other recipes and things that I'm trying in the kitchen. If they turn out,
or if they don't, I'm going to post about it. The things that work will
likely get a full recipe writeup in the future.
I had a craving for some french toast, so I adapted Alton Brown's French Toast
a bit to make a quick(ish) morning meal for one: I halved the recipe, left the
bread out in the air for about an hour, let it soak up the custard for about a
minute, and cooked on the stove over low heat for about 5 minutes. The result
was 3 pieces of dense, creamy goodness that I can't wait to try again!
I'd never tried lentils before, which is a shame because they're great.
Easy to make and nutritious, lentils are a good staple to have in your
pantry. They're like dried beans, without the lengthy overnight soaking
Since I also had a bunch of tomato sauce makings about, I decided to see
if they could be combined. I had previously made a red bean and tomato
sauce recipe, but beans are large and chewy, and the end result was
unappetizing at best.
However, adding 1 cup of red lentils and 2 cups of water to my tomato
sauce recipe turned out wonderfully. I just added
the lentils and water immediately after everything else, and let the
whole thing simmer for 25 minutes until the lentils were tender. The
lentils added some flavor and a bunch of protein, so it's a good option
for vegetarians (the parmesan cheese I added stopped it from being
vegan). Added together with some roasted
broccoli and I had a nice, healthy meal.
Is it still considered Hamburger Helper if it's made with Italian
sausage? If it's not made with powders from bags that come in a box?
I'm not sure if the difference is that distinct...
This recipe for Creamy Sausage and Mushroom Rigatoni from The Girl Who
is uncannily similar to the Spicy Penne and
I've made once in a while. They could be twins. Feel free to add
parmesan to this, or basil to that. Peas could go well with this, or
maybe some bacon.
In the end, it was easy, inexpensive, and good, which is exactly what
a busy weeknight needs. It's adaptable to what's in the kitchen,
provided you've got some cream or half-and-half on-hand (have
I convinced you yet of their overwhelming utility?).
Over the last year and a half, I've been levelling up my basic cooking
skills, like sauteéing and improvising. So, since I had some tortillas
from the chicken lunch wraps,
and some mushrooms from last night's chicken with white
wine, I decided to try making
another breakfast burrito.
Unlike the last breakfast
burrito, this one
had mushrooms and onions, and no rice. To get the most flavor possible,
I sauteéd the onions and mushrooms until golden brown and delicious.
Then, I turned off the burner, and with the remaining heat, scrambled the
eggs. I assembled the lot into a warm tortilla, and for a finishing
touch, added some salt, pepper, and tabasco.
I wish I could eat like this every morning. Having a nice, relaxing 30
minute, freshly-made breakfast. Maybe I need to start getting into the
I've been looking for a quick, easy, and healthy lunch. Unfortunately,
peanut butter and jelly sandwiches fill only two of those requirements
(especially when eaten daily). I've also been looking to up my greens
In the building I used to work in, they had an excellent deli that
served fresh sandwiches and wraps. For the longest time, I ate the club
sandwich. But, one day I decided to try their grilled chicken wrap, and
I was hooked.
So here's a chicken lunch wrap recipe. It
requires a little prep, but the chicken can be made in large batches and
kept for a week. I went with cabbage, which has a different flavor.
I tried two variations: Ranch dressing (unhealthy) with cheddar, and
fat-free Italian dressing (healthy) with pepperjack, both to good
Here's to a week's worth of healthy lunches!
Continue reading Chicken Lunch Wraps...