Friday, June 1, 2012
So I've recently started the keto diet: no more than 20g of carbs a day, but high-fat and high-protien. I'm not going to get into all the nitty-gritty, but if you're interested in information about keto, check out this subreddit or this lovely info graphic.
But fear not! I'm not starving or stupid or lethargic or anything like that. This has been a great, super-effective diet. Not to mention the fact that we're eating like kings these days.
Don't believe me? Scroll back to the picture.
Tuesday, February 7, 2012
With grad school now in full swing, my diet has taken a turn for the worst. I never have time to cook, and if it weren't for Brett being the best house-husband on the planet, I don't think I'd eat anything at all. Chez Brett has been serving up pulled-pork, homemade pink lemonade ice cream and all the tacos a girl could want.
At some point I'll get him to actually write down a recipe and do a little guest post. Don't hold your breath though. My fella's a sweetheart, but does take any kind of direction very well.
When I do get a chance to cook though, it seems like all I'm making these days are Dutch pancakes. One, because they're wicked easy and two, because they're awesome and versatile.
We've had ham and cheese Dutch pancakes, pear and honey, apple and blueberry syrup, a failed attempt at banana-chocolate that came out a little to eggy (but still delicious).
If I can whip these up after a 7 hour day doing advanced mathematics, brain-dead and exhausted, I think that earns it a fool-proof stamp. So give this one a shot and let me know what your favorite fixin's are.
Tuesday, January 17, 2012
As a self-respecting Texan, I should hate Paula Deen. Her drawl is a little off and she makes the rest of us southerners look like crazy, loud, butter-eating fools. But then I realize that that's pretty accurate. So, I just have to say it...
I love Paula Deen. That bitch is a crazy genius.
Need proof? I humbly present the Hashbrown Quiche, Ya'll! You have to say the ya'll, and you have to say it like "yaaaawl!"
3 cups, shredded frozen hash browns, thawed and drained
a meager 4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
From Food Network.
Monday, January 9, 2012
I'm not sure if I mentioned it before, but I love the Irish. When I was living out the most bitter winter of my life in France, and all the French people were so reserved it made me feel awkward and lonely, it was the Irish who got me back on my feet. One night I had stumbled into one of the Irish expat pubs in La Rochelle, drawn in by the sound of a fiddle.
They were dancing! and laughing! and being drunk! As a Texan, a little part of me felt right at home. There were few other pubs I would even bother with after I found this one.
Even now, two years later and 5,000 miles away, the Irish are helping me deal with a trial far more brutal and unforgiving than surviving that French winter: eating all this damn kale my parents gave me from their garden.
I hate the stuff. Kale chips aren't even that appealing to me. You want to know why southerns hate kale? Here the science: kale's flavor dramatically changes (and becomes far less bitter) after the first freeze! But I'm in Texas. By the time it freezes here, kale season is already done. So we only have bitter kale. Gross.
Colcannon however combines the things I love (mash potatoes, ham, scallions) in a rather successful attempt to hide the thing I hate. It's such an awesome dish that they made a song about it.
... like I said: love the Irish.
Sunday, November 27, 2011
This Thanksgiving break has been a whirlwind, a wild rush of driving between San Marcos, Austin and the Houston area, trying to stay on top of our coursework in preparation of our approaching finals and fighting off a nasty chest cold. The drive was successful. Study time definitely happened. But I lost the war against this winter bug. Dirty freshman - they do this to me every year. I just want to spray them down with an antibacterial solution when they walk in the door.
So I was a miserable, whiney baby all Thanksgiving break. Luckily, I was within reach of my mom, who, since I've become a grown-up (relatively), will take any opportunity she can get to mother me. In my 20's I would have bitched about it. However, 30 has made me realize that the only person who will baby you is Mom. Few others care that much, so I took what I could get.
So Nurse Judy was at it, filling me with meds and fluids and feeling my forehead with the back of her hand. However, it did not stop her from tossing me in the kitchen to make a tarte tatin for Thanksgiving. I guess the babying only goes so far. :/
But I had Brett's help - and Commie's attempts to help.
Not a shabby Thanksgiving. Except I'm still trying to shake this chest cold. So it's off to bed with me, water and leftover desserts in tow.
I'm a grown woman after all... I can baby myself.
Saturday, November 12, 2011
Here's to happy accidents! Here's to being too lazy to actually measure my ingredients! Here's to thinking "Meh, baking surely can't be that precise", being proven wrong, and being rewarded for it!
I give you Oatmeal Brittle.
Best accident ever.
The burrowing crumb weasel agrees.
Saturday, September 10, 2011
I've been a bad food blogger. Ready for a laundry list of excuses?
TAing for a Pre-Calculus class takes more time than I thought.
The Math Lab has been oddly slammed since the beginning of this semester.
Topology and Modern Algebra homework is nothing to sniff at.
I'm so broke I ate the package of ramen that's been sitting in my pantry for over a year.
I've been too busy watching Star Trek: TNG. All of it.
I'm addicted to Netflix.
I cannot muster the energy to give a single shit about my sink of dirty dishes.
My dog ate my cookbook.
Are you full of excuses yet? I hope so - at least enough to tide you over until I can rustle up something a little more appetizing.
But if you still have some room left, try working caramelized onions and a thawed package of frozen spinach into your next batch of mashed potatoes. With a little sour cream (or a lot) and some crushed red pepper for garnish, it'll stick to your ribs.
Still hungry? Try Deb's Strawberry Summer Cake. Best. Breakfast. Ever.
And she actually updates regularly. :/
Tuesday, July 19, 2011
Here's another installment of "How Not To Fail". For those of you who are on Google+, you may have seen my post about this week's culinary aspirations - namely trying my hand at Heidi's No-Bake Chocolate Cake. It's pretty much mini cake-shaped truffle, and it seemed simple enough.
So our HNTF Tip: If the chocolate you buy doesn't list what percent cacao it is, it definitely isn't 70% or better. That's the kind of thing a chocolate like to brag about. It's also, it turns out, what makes the no-bake cake keep its shape. However, if you give this recipe a shot with an inferior chocolate, you end up with an accidental, ooey, gooey, rich, delicious fruit dip, as Marissa and I discovered.
[Postscript: Marissa gave it another go a few days later with a 63% cacao chocolate and it held up just fine. So 70% might not be necessary - but a dark, rich chocolate is.]
Our intention was to have a co-op cooking day, tag team some recipes, play with plating and styling and get some new material for our blogs. It was a win-win - especially for me. Marissa has the cutest little kitchen, with huge windows everywhere. So we got together in the evening, and flush with tequila and limeade, set to work: my no-bake cake and her Coconut Brigaderios, a traditional Brazilian candy. We left everything to chill in her fridge and the next morning was pajamas and photo time.
It was a blast! I've always considered the life of a food-blogger to be a solo one - the lone wolf chef/photog/writer/web designer stalking elusive cuisine in the night - but I have to admit: having a little culinary pack for a night was really nice. Having another foodie in the room to bounce ideas off of (and having someone who doesn't think it's weird that you can spend 30 minutes taking pictures of a ball of goo or that only ugly things deserve to be eaten) kind of rules.
Hop on over to Kitchen Antics!, now at it's new Blogger home, for Marissa's Coconut Brigaderios recipe!
AND we came up with an awesome idea! Food blog FOOD FIGHTS! Does it make you curious? Is your brain tingling in anticipation? Yes? Then my work here is done.