If you couldn't tell, I am taking a bit of a hiatus from the blog. Just gotta get organized and find my niche and what not. I am not feelin where this blog is going. So I am taking a break, and hopefully when I come back I will know more of what I want.
Thanks for stickin around!
Saturday, May 26, 2012
Monday, May 7, 2012
Sunday Dinner 5.6.12
Lemony Greek Pasta with Feta and White Beans
This is something my mom used to make a lot. It's really easy and super yummy. It's also super filling and the ingredients are so basic. And it makes a ton. There will definitely be leftovers.
What you're gonna need:
8 oz bowtie pasta
1/2 red onion, cut into thin strips
1 green bell pepper, chopped to about 1/2 and inch
5 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp dried marjoram
1 15 oz can diced tomatoes, drained
1 15 oz can white beans, drained and rinsed
1 cup crumbled feta cheese
2 tbs lemon juice and the zest of one large lemon
Olive oil, salt, and pepper (duh)
As always, I am the sparkling example of being prepared (sarcasm) so I forgot the bell pepper. Also, I couldn't find marjoram at the grocery store, but I couldn't taste the difference without it. I also used penne instead of bowties because that is what I had.
Onto the cooking!
Cook your pasta.
Heat olive oil in a skillet. Saute onion and garlic for about 5 minutes. Add green pepper and spices and cook for 2 minutes
Add beans and tomatoes and cook for 2 minutes
Remove from heat and let cool for a few minutes. Then stir in the lemon juice and zest, salt and pepper to taste, and the feta cheese.
Then toss with the pasta.
So easy. And economical. Enjoy those leftovers!
This is something my mom used to make a lot. It's really easy and super yummy. It's also super filling and the ingredients are so basic. And it makes a ton. There will definitely be leftovers.
What you're gonna need:
8 oz bowtie pasta
1/2 red onion, cut into thin strips
1 green bell pepper, chopped to about 1/2 and inch
5 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp dried marjoram
1 15 oz can diced tomatoes, drained
1 15 oz can white beans, drained and rinsed
1 cup crumbled feta cheese
2 tbs lemon juice and the zest of one large lemon
Olive oil, salt, and pepper (duh)
As always, I am the sparkling example of being prepared (sarcasm) so I forgot the bell pepper. Also, I couldn't find marjoram at the grocery store, but I couldn't taste the difference without it. I also used penne instead of bowties because that is what I had.
Onto the cooking!
Cook your pasta.
Heat olive oil in a skillet. Saute onion and garlic for about 5 minutes. Add green pepper and spices and cook for 2 minutes
Remove from heat and let cool for a few minutes. Then stir in the lemon juice and zest, salt and pepper to taste, and the feta cheese.
Then toss with the pasta.
So easy. And economical. Enjoy those leftovers!
Sunday, April 29, 2012
Sunday Dinner 4.29.12
Oeufs en Cocotte
Today's recipe comes from my absolute favorite food blog, Roost. Seriously amazing stuff, and totally gorgeous visuals. Go check it out.
This is a cream-less version. To be honest, I didn't know what this was until I saw it on Roost, but apparently this recipe normally has cream. So there ya go.
What you need:
Cherry tomatoes, about 8 or so.
2 large eggs
1/2 onion, chopped
2 cloves garlic, minced
1 cup coarsely chopped swiss chard (I used rainbow chard, but I've also made this with kale)
1/2 tbs fresh thyme, chopped (for those of us living in an apartment without herb gardens or large spice collections, dried basil leaves will also do the trick)
1/2 cup grated parmesan
Heat oven to 350. Place tomatoes on a foil lined cookie sheet, drizzle with olive oil, and roast for about 10 minutes.
Heat some oil and saute onion until translucent.
Add swiss chard until wilted. Add garlic and thyme (basil) and cook for about a minute.
Put chard mixture in a bowl to cool. Stir in parmesan cheese and salt and pepper to taste.
Take tomatoes out of the oven, but leave the oven at 350. Put a small pat of butter into each of two ramekins and place in the oven until the butter is melted.
Crack the eggs and stir the whites into the chard mixture. Keep the yolks separate. Evenly distribute the chard mixture into the ramekins. Place one yolk in each dish, then add several roasted tomatoes. Place in the oven and bake for ten to fifteen minutes until the egg is cooked.
If you're feelin fancy, garnish with some more parm and a drizzle of balsamic vinegar.
That's it! This is seriously delicious.
Enjoy!
This is a cream-less version. To be honest, I didn't know what this was until I saw it on Roost, but apparently this recipe normally has cream. So there ya go.
What you need:
Cherry tomatoes, about 8 or so.
2 large eggs
1/2 onion, chopped
2 cloves garlic, minced
1 cup coarsely chopped swiss chard (I used rainbow chard, but I've also made this with kale)
1/2 tbs fresh thyme, chopped (for those of us living in an apartment without herb gardens or large spice collections, dried basil leaves will also do the trick)
1/2 cup grated parmesan
Heat oven to 350. Place tomatoes on a foil lined cookie sheet, drizzle with olive oil, and roast for about 10 minutes.
Heat some oil and saute onion until translucent.
Put chard mixture in a bowl to cool. Stir in parmesan cheese and salt and pepper to taste.
Take tomatoes out of the oven, but leave the oven at 350. Put a small pat of butter into each of two ramekins and place in the oven until the butter is melted.
Crack the eggs and stir the whites into the chard mixture. Keep the yolks separate. Evenly distribute the chard mixture into the ramekins. Place one yolk in each dish, then add several roasted tomatoes. Place in the oven and bake for ten to fifteen minutes until the egg is cooked.
That's it! This is seriously delicious.
Enjoy!
Monday, April 16, 2012
Playlist 4.16.12
Well, hello again!
Sorry, what? You don't remember me. Oh...this is awkward.
Seriously though, sorry I have been gone so long. I was on spring break and got a little lazy. But I am back now, and I have some new posts, so stick around. I will try to get a couple up this week!
In the mean time, here is a playlist for ya!
1. Psychotic Girl - The Black Keys
2. In the Aeroplane Over the Sea - Neutral Milk Hotel
3. Colourblind - The Art of Sleeping
4. Hopelessly Stoned - Hugo
5. Silvia - Miike Snow
6. Grown Ocean - Fleet Foxes
7. Solid Ground - Maps & Atlases
8. Black River Killer - Blitzen Trapper
9. Sons and Daughters - The Decemberists
10. Featherstone - The Paper Kites
Hope it's getting warm wherever you are!
Sorry, what? You don't remember me. Oh...this is awkward.
Seriously though, sorry I have been gone so long. I was on spring break and got a little lazy. But I am back now, and I have some new posts, so stick around. I will try to get a couple up this week!
In the mean time, here is a playlist for ya!
1. Psychotic Girl - The Black Keys
2. In the Aeroplane Over the Sea - Neutral Milk Hotel
3. Colourblind - The Art of Sleeping
4. Hopelessly Stoned - Hugo
5. Silvia - Miike Snow
6. Grown Ocean - Fleet Foxes
7. Solid Ground - Maps & Atlases
8. Black River Killer - Blitzen Trapper
9. Sons and Daughters - The Decemberists
10. Featherstone - The Paper Kites
Hope it's getting warm wherever you are!
Tuesday, March 27, 2012
Monday, March 26, 2012
Spring Fashion Love
Spring 2012 Ready to Wear
I love this ready to wear collection! Alice + Olivia always has such a fun and flirty aesthetic. It's youthful yet still sophisticated. This particular collection also has a nice 60's mod sort of feel to it.
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Love , love, love!
Photos from here. Click to see the rest of the collection!
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