I took about a month off for travel/work crazy, but I’m baaaaaack. Hello!
Not gonna lie, recipe developing has been A Very Large Challenge of late. I live in a beautiful duplex in Austin, Texas, in a neighborhood I’ve always wanted to live in, but our apartment, despite its many cuteness-es, has Some Faults. We don’t have a dishwasher — kinda awful when you decide to bake four things in one day. Instead of central air we have FREAKING WINDOW UNITS — a crime in Texas. Never before have I experienced such distaste for my oven and stovetop. My kitchen could technically double as a sauna. I’m trying to keep up with making meals at home, but when it’s hot as balls, what can you do? Read More
There’s something so gratifying about using an entire vegetable.
A few months back, my boyfriend and I tried out several meal delivery services. While they didn’t end up being the right fit for us (I like coming up with my own recipes way too much to have them pre-determined for me), I did pick up one or two tricks that I’m still using. One tip from a Plated recipe was to use the stems of leafy greens like Swiss chard in your cooking, instead of throwing them out. You remove the stems from the greens, then finely dice the stems. Throw them in pan with some oil and maybe some garlic or onions. They’ll soften beautifully and add a unique flavor. Then add your greens, let ’em wilt, and voila. You just used a whole plant! This tip is also awesome for using up those so-often-wasted beet greens.