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Vacation rental cooking in Maine
I spent over a week in Maine recently, staying in a rental with family and visiting more family. I’ve done this once before and we kept having to run out to buy more food, or finding ourselves too tired at the end of the day to cook or make a decision about where to get
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JUST Egg vs. Egg
My stomach doesn’t always react well to eggs, which limits both my breakfast and ramen topping options. I’ve seen JUST egg in just about every supermarket I go to, so I finally decided to give it a try. I chose their frozen folded egg, thinking it would make an easy, filling breakfast. And it does!
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Reblog: Korean BBQ Tempeh with Citrus Salad (Vegan)
I made this and it was delicious! I adapted it for what I had available. I found crumbled tempeh so I used that instead of slicing, and I had baby bok choy I’d grown so I added that to the salad. I served it over brown rice. The combination of bbq sauce and citrus was
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True Food Kitchen Review
True Food Kitchen is a national chain in the US that tries to bring farm-to-table goodness to fast food. Apparently Oprah is involved. I recently picked one of their locations for dinner because it had the most gluten-free options in the area I was visiting. It was a choice between TFK or the Cheesecake Factory
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Round raisin challah French toast
Round challah with raisins is my favorite bread to make French toast with. Here’s how I make it: 2. Preheat a pan over medium heat. In a shallow bowl, add an egg (or egg substitute) and a couple of splashes of milk (I use oat milk). Mix and then sprinkle the surface with cinnamon. 3.
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Red lentil curry for lunch
I’ve long been envious of the lifestyle described in Vox’s Chicken soup (and more) for the Remote Worker in 2019: And this is why soup season is so glorious: it’s the delicious solution to many remote work problems. Once October starts, it’s acceptable to make large pots of delicious soup that get better every day that it sits
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Chickpea tikka masala with red kale
I’ve been growing greens in a countertop garden, and I decided to try red kale. Only one of them sprouted, but it did turn a beautiful purple color. I added it to this chickpea tikka masala recipe, which I made in the instant pot and topped with green onions. It lasted for a few delicious
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One week of air fryer toaster oven meals
I can neither confirm nor deny that I tried to bake chickpea chocolate chip cookies on parchment paper in my previous air fryer toaster oven, leading to a small fire and the oven gradually failing to cook anything. I finally had to replace it, and decided to test out the new oven by making as
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The Yuka app: fun, useful, terrifying?
In the kind of moment most app developers only dream of, a stranger approached my parents as they decided between food brands in Target the other day and told them, “You need the Yuka app!” They immediately downloaded it and started scanning. And scanning. And then they got me scanning. It’s gamified nutrition. You want
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Gluten-free focaccia and summer soup
I got tired of waiting for fall and decided to start making soup now. I started with Pinch of Yum’s Instant Pot Summer Soup, substituting brown rice for farro. The soup combines a tomato base with summer vegetables (corn, zucchini) and chicken. Instead of grating parmesan, I topped it with Whisps cheese crisps: And of course,
Air Fryer Burrito
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Air Fryer Burrito 