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Garlic Chive Butter Roasted Potatoes

Lemon Poppy Seed Cake


Taiyaki Fish shaped Japanese waffle

Cheesy Rosemary Garlic Monkey Bread




Rose ice cream


Galaxy Cupcakes

Rosemary Focaccia with Mozzarella

rose rose cookies

Morning pajama ‘carry me’ climbing

My friday night.

anonymous asked:

Do you have cooking tips for a college student who's about to start living in an apartment and has zero cooking skills?

Oh man, I could write a book. 

I think there are a few important general words of advice I would give, since otherwise I actually will write a book. This got long, so I’m putting it under a readmore. Readers, feel free to add your own advice, but remember a) please don’t overwhelm our poor student and b) do it as a comment or a reblog, since I don’t post asks written in response to other asks. 

Keep reading

5 Methods To Keep Leftovers Fresh While You’re Away At War

Going to war? No need to let perfectly good food go to waste while you’re away fighting. Here are five ways to ensure your leftovers remain fresh from the day you ship off to the day your tour of duty ends!

1. Freeze prepared dishes like baked ziti, enchiladas, and casseroles: It happens to everyone. You make way more stir-fry than you can eat in one sitting, and the next day you’ve got to wake up to go to war. Luckily, whether you’ll be involved in a quick surgical strike or a brutally protracted engagement, meals keep extremely well in the freezer and can be reheated whenever you want between enlistments or medical discharges.

2. Put pizza in an airtight container lined with paper towels: No need to scarf down that whole pizza you had delivered just as breaking news about the war took over every TV channel. Simply stack the pizza slices with a sheet of paper towel between each slice, wrap them all in plastic wrap, and head on out to boot camp. Then, if you make it back from the war, feel free to either reheat them or just eat them cold, however you prefer. Easy!

3. Don’t wash produce before storing it in the fridge: You’re in the army now. There’s no time to return home to check for mold growing on your fruits and vegetables, which will only be more likely to happen if they’re put in the fridge damp. Separate different produce and feel comfortable knowing you won’t need to use up all your military leave going back home to eat all your produce before it spoils.

4. Double-wrap soups and broths in Saran Wrap: Depending on how quickly peacekeeping operations fall apart or if you become a POW, you might be wrapped up in conflict for a long while, so it can’t hurt to secure your soups and broths twice-over with a healthy helping of Saran. Careful though: If the war escalates and spreads to U.S. soil and foreign invaders bomb your local power grid, thereby cutting off electricity to your fridge, room temperature soup will be a breeding ground for bacteria. If you’re going to fight in a place with a cold climate like Siberia or if temperatures plunge as the result of a nuclear winter, you might want to bring soup with you to war in large resealable freezer bags just in case.

5. Add a little lemon or lime juice to foods that oxidize quickly: War is a fact of life, and when it happens, there’s no choice but to go and leave extremely sensitive foods like bananas, apples, and avocados behind. However, a light coating of some citrus can go a long way in keeping them fresh while you’re engaged in a tactical combat event, saving you money and a whole lot of flavor. There’s no reason that becoming a patriot of the cause and not returning from war for decades on end should prevent you from eating fresh!

Black beans and rice – a recipe worth repeating

This five-star dish first appeared on this blog five years ago. It’s still a favorite. I made it a few days ago and decided that it was about time to share it again, because I’m sure that about ninety-nine percent of you have never seen it here before.

What you see pictured was my lunch yesterday, complete with avocado and sliced tomatoes. (MIA is the salsa and sour cream that appeared minutes later.) It’s great on its own, but it’s also the perfect accompaniment to a casserole of enchiladas, or rolled up in a burrito. Fair warning - it’s so good it’s highly addictive!

I’m taking the few extra minutes to give you this easy recipe here, rather than linking to the original, primarily because tumblr has given me headaches lately with hyperlinks - hundreds of them disappeared in my directory over the weekend. More about that later.

Happy Tuesday, and bon appétit!

Black beans and rice


  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup uncooked jasmine or long grain white rice
  • 1 ½ cups chicken broth
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 cans black beans, rinsed and drained


Heat the oil and butter in large saucepan over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and rice and continue cooking for another couple of minutes, stirring occasionally.

Add the chicken broth and bring to a boil. Cover, and turn heat to low. Cook for 20 minutes, add the cumin, pepper and black beans, and continue to cook for five more minutes. This can sit off the heat and stay delicious and hot for another 20 minutes.

Making bone broth

I make bone broth regularly from mostly-clean carcasses I get from the local butcher. You can make broth from pretty much any animal you eat the meat off of (though I do not personally like squirrel or Australian brushtail possum broth).

Easy instructions:

  • Take bones (with or without meat, cooked or raw) and crack them or saw them to expose the marrow. This is not required, but will substantially increase the nutritional value of the broth
  • Simmer for 2-8 hours on the stovetop or in a slow cooker
  • Strain out solids while broth is hot. Pull any meat off the bones and save for casseroles/enchiladas/tamales/pot pies/etc
  • Allow to cool at room temperature (if not hot) or in the refrigerator overnight. When cool, skim off the congealed fat
  • Freeze in meal-sized portions (2c is good for cooking for 2-4 people)

That’s it! The final result should be THICK and gelatinous when cold. This is good, it means you got protein out of the bones and tendons. Longer cooking times result in cloudy broth–this is fine and means that calcium and other minerals are being leached out of the bones (worth the ‘unsightliness’ in my book!)

The leftover bones can be buried or turned into your compost pile–they will slowly leach minerals into the soil, increasing the long-term fertility of your land.

A word of warning: under no circumstances should you make stock from the bones of an animal that lived in the inner city, industrial district, or in an area where there is a concentration of radioactive waste (looking at you Richmond, Washington). Cities have high baseline levels of lead in the soil, which gets into the plants, and then the animals that consume them. Both lead and radioactive potassium accumulate in bones, which can (obviously) be detrimental to your health if you eat them.


Chicken enchilada quinoa casserole

We had the pleasure of eating dinner and playing cards with some of our good friends at their house Saturday night. This couple tends to think outside the box when it comes to food, and I always look forward to the interesting and delightful meals they prepare. I volunteered to bring a dish, and she happily assigned us a bag of corn chips! I usually argue about bringing something so simple, but because I have been busier than usual and even squeezed in a trip to Colorado recently, going the easy route sounded like a good plan to me.

This cheesy dinner was so incredibly good, I made it the following night at home. I served it with a green salad and cold glasses of Pinot Grigio. I heated up the leftovers for my lunch yesterday, and it was just as good as it was the night before.

I love meals that I can make earlier in the day and put in the refrigerator until it’s almost time to eat. I feel complacent the rest of the day knowing that the dishes are done, the kitchen’s clean, and all I have to do is make a quick salad and pop a fabulous dish in the oven for dinner. This is one of those dinners.

The recipe I modified came from BettyCrocker.com. I substituted my own, homemade enchilada sauce for canned and used shredded rotisserie chicken instead of cooking my own. I also found the baking time to be too short, especially if you make this earlier in the day and refrigerate it until just before you bake it. I adjusted the time accordingly. 

If you would like to make your own enchilada sauce, check out my post for enchiladas (a regular meal around here), which includes the sauce recipe.


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 ½ cups cooked quinoa (white or red)
  • 1-½ cups shredded cooked chicken (this is a perfect opportunity to use a rotisserie chicken)
  • 1 (15 oz) can low-sodium black beans, drained and rinsed
  • 1 (4.5 oz) can chopped green chiles
  • 1 tablespoon chili powder
  • 2 cups enchilada sauce (I used homemade)
  • ½ cup shredded sharp Cheddar cheese
  • 1 cup shredded mozzarella or pepper Jack cheese
  • Sour cream or plain Greek yogurt
  • Sliced avocado, as optional garnish
  • Fresh cilantro, as optional garnish


Prepare enchilada sauce if using homemade, and set aside. 

Preheat oven to 350 degrees F.

In a large skillet over medium flame, sauté the onion in the oil until it is very soft and beginning to turn golden, about 5 minutes. Turn heat to low and add the quinoa, chicken, black beans, green chiles, chili powder, enchilada sauce, and grated cheddar cheese. Stir to combine.

Coat either a 2-quart, or 8x8-inch baking dish with non-stick spray and spoon in the combined casserole ingredients. Top with remaining shredded cheese.

The directions said to bake the casserole for only 10 to 15 minutes, which wasn’t long enough for me. I recommend baking for 20 to 25 minutes, or until you can see the middle of the casserole beginning to bubble.

If you made this earlier in the day and you’re pulling this out of the refrigerator, try to put it on the counter for 15 minutes or so before it bakes – it may still need an additional 5 minutes or longer in the oven to heat through.

If your casserole is bubbling hot but the cheese still isn’t golden brown on top, turn your oven to broil, and broil for an additional minute or two. (Watch carefully while under broiler element so that it doesn’t get too brown.)

Serve with optional garnishes.

anonymous asked:

What kinds of food do you eat when you meal? I mean, specifically. Could you give an example menu of what might be typical for you? Also, any good sites for food/recipe ideas? Thank you!

I am a really boring cook. I have a staple of maybe 30 or so meals I know how to make without a recipe and I make them all the time. I also eat a lot of the same ingredients because a) they’re cheap and I buy in bulk and b) I just really like broccoli???

The infographic portion of my meal planning post has a lot of the things that I tend to eat.

Recent Meal Preps

Here is what I cooked last week after stocking up my new apartment’s pantry:

  • chicken and rice soup (6 servings; 5 frozen)
  • vegetable curry with zucchini, sweet potato, cauliflower, on brown rice (8 servings; 5 frozen)
  • zoodle spaghetti with tomato sauce (4 servings)
  • chicken and peppers with black beans and brown rice (4 servings)
  • sweet potato breakfast hash with peppers, onions, turkey bacon, and eggs (4 servings)

A lot of the stuff I made ended up in the freezer for leftovers in the future, some of it ended up being meals I made when friends were over, and sometimes I just ate my lazy meals or snacks instead of cooking.

I snack constantly. But I try to make it good snacks most of the time even though I have a 3-pound bag of Cheez-Its in the pantry. I eat a lot of fruit cups and applesauce cups because they’re just the right size portion and they’re portable. I also buy things like nuts and crackers and split them into little snack plastic baggies so that I have little things to munch–my most recent discovery are these chocolate and coconut covered almonds from Costco. Plus, I like to cut up fruit into little baggies if i’m on the go–or take a banana or peach with me.

My Typical Meal Plan

My meal plan is typically like so:

Day 1

  • breakfast: veggie omelet with turkey bacon or sausage
  • snack: fruit cup and granola bar
  • lunch: sandwich and pretzels and fruit
  • snack: nuts
  • dinner: spaghetti with veggies
  • snack: no bake protein cookie balls

Day 2

  • breakfast: breakfast hash with turkey bacon or sausage
  • snack: fruit and granola bar
  • lunch: superfood salad and fruit cup
  • snack: nuts or pretzels
  • dinner: casserole
  • snack: fruit and peanut butter 

Day 3

  • breakfast: fruit, granola, and soy yogurt parfait
  • snack: nuts
  • lunch: tuna salad and crackers or pretzels
  • snack: no bake protein cookie balls
  • dinner: frozen chicken tenders and fresh broccoli
  • snack: popcorn

Day 4

  • breakfast: muffin
  • snack: no bake protein cookie balls
  • lunch: superfood salad and fruit cup
  • snack: fruits
  • dinner: casserole leftovers
  • snack: nuts and candy

Day 5

  • breakfast: breakfast hash leftovers
  • snack: fruits
  • lunch: spaghetti leftovers and fruit cup
  • snack: nuts
  • dinner: superfood salad and pasta
  • snack: popcorn

etc. etc.

Finding Recipes and Plans

I have a Pinterest board for both meal planning and just a bunch of unorganized recipes. I use Pinterest rather than recipe sites or blogs because I don’t regularly follow recipe sites and there are so many of them–plus Pinterest does all the work of telling me which ones are worthwhile based on the number of pins and positive comments. 

Here are some of the recipes from my Pinterest boards that I’ve tried and liked, or that are similar to things I make a lot:

  1. ***Chicken Broccoli Rice Casserole
  2. Chicken Noodle Soup
  3. ***Chicken Fried Rice
  4. Beef Stroganoff
  5. ***Black Beans and Rice
  6. Breakfast Quinoa with Fruit
  7. Quinoa with Tomato, Basil, and Mozarrella
  8. ***Black Bean and Quinoa Enchilada casserole
  9. ***Sausage, Peppers, Potatoes, and Squash
  10. ***Banana Oatmeal Pancakes
  11. ***Oatmeal Peanut Butter Bites
  12. Chicken and Vegetable Stir Fry
  13. ***Garlic Mushroom Quinoa
  14. Kielbasa, Pepper, and Potato Hash
  15. Frozen Banana Bites

The ones with asterisks are foods I make on a pretty regular basis (at least once a month).

Mole Chicken Enchiladas

I made this chocolatey, decadent enchilada casserole using leftover mole sauce. The mole recipe I posted last week makes a big pot of sauce. If you use it for baked chicken like I did, you only need about a cup and a half of it, so you’ll have plenty leftover for another dish or two. It’s great with scrambled eggs & tortillas, or over crispy tortilla chips as a chocolatey chilaquiles type dish. But this post is about using it to make enchiladas. 

I used leftover cooked chicken in my enchiladas, but you can fill your enchiladas with anything you like and nobody can stop you. You might try grilled tempeh, tofu, black or pinto beans, corn, rice, bell peppers, or any greens you might have on hand like spinach or Swiss chard. And of course you can always add some cheese. And some on top. Unless you’re on a diet, then maybe don’t. Or maybe tell your diet to fuck away. Cheese enchiladas are so bad for you  sincerely delicious.

It’s easy to make a quick cheater version Mole using the Mole sauce they sell in a flip top jar in the Mexican food aisle. If you do it that way, just sauté some onion and garlic in a sauce pan, add the Mole paste, and then some enchilada sauce or canned tomato sauce, and maybe a little wine or chicken stock to thin it while it simmers. It will thicken back up. It’s not really cheating, you’re cooking, but it’s way faster than doing the whole thing from scratch. The home made version is infinitely more flavorful though. But, the kind in the jar is ok if you doctor it up with fresh ingredients.

Heat oven to 375

Heat corn tortillas on both sides in a dry hot pan

Roll any cooked chicken, pork, tempeh, veggies, peppers, cheese or greens into corn tortillas. Place in a casserole dish. Cover with enchilada mole sauce, top with shredded cheese and bake. Serve with rice and green salad. 


anonymous asked:

Could you write something with Jack and Will?(anything, run wild my dove, run wild)

All the people were gone, and Jack was surrounded by casseroles.

Tuna noodle casserole.  Chicken and rice casserole.  Something called an enchilada casserole.  There was also an entire frozen lasagna, quarts of soup ranging from broccoli and cheese to chicken noodle, a meatloaf, and enough banana bread to build a small fort.  That was on top of what was already in the freezer, that people had brought when Bella had been sick.

Bella wasn’t sick anymore.

His phone rang.  Jack answered it with relief.  “Hello, Will.”

“I’m in the neighborhood,” said Will.  “I was wondering if I could drop by.”

Jack strongly doubted Will was just “in the neighborhood.”  Will had no reason to be “in the neighborhood.”  He surveyed the landscape of foil-covered dishes and said, “I have a lot of casserole.”

Will gave a creaky, rusty chuckle.  “Yeah, I remember that from when my dad died.  Do you want some help?”


Will rang the doorbell in fifteen minutes.  He said, “Which kind do you like the least?”

“I don’t know; I haven’t tried any of them yet.”  Jack eyeballed the platoon of dishes spread over his dining room table and said, “Probably the tuna noodle casserole.”

Will ate three helpings.  Jack thought that probably none of them deserved him; he’d used this man very ill, and here he was anyway, sitting in Jack’s house and not talking to him about his dead wife.

Afterward, Will said, “Actually, I have an ulterior motive.”

“Oh yeah?” Jack said.  It came out sounding too casual.

“I’m going out of town this weekend and was wondering if you could help look after the dogs,” said Will.  “I don’t think Alana’s up to it yet.”

Alana was still walking with a cane.  Jack could concede that she probably wasn’t ready to take care of a pack of dogs.

“I can bring them here,” said Will.  “If that’s more convenient.”

Bella would throw a fit, Jack almost said, and then he stopped.  “Sure.  They’re housebroken, right?”

Will gave him a fond, amused look.  “Of course they are.”

He brought them by the next day; there were only six of them now–only!–but Jack was amazed that they all fit in the back of Will’s station wagon.  Will told him their names and dropped off an enormous sack of kibble, along with a bag of toys and their leashes.  Jack had no idea how he was going to walk six dogs on leashes.  He would have to take them to the park.

“They’ll be fine in the yard, too,” said Will.  “They’re good dogs.”

They were good dogs.  Harvard, the big red one, looked ferocious but actually just loved to lie on Jack’s feet; Buster, the Jack Russell Terrier, was a clown who was always trying to get Jack’s attention.  They were noisy, too: not loud, not like they barked all the time, but their nails clicking against the floors and the jingling of their collars filled what was otherwise a hollow and cavernous home.

Zoe, one of the little dogs that Jack had always privately thought was rather ugly, sat on his lap and licked his face when he cried.  He wondered if Will knew that she did that, and then didn’t think about how or why Will might know about it.

Ulterior motives, Jack thought, as he hugged Zoe to his chest.  I wonder if he’s even out of town at all.