My New Favorite Sandwich

My sister and I rode the train home with sadness and hunger, knowing we have an empty fridge and 15 minutes to run through the grocery store! We did it! We bought a loaf of Italian bread, eggs, "turkey" slices, mixed greens, cheddar and avocado. These are simple but amazing ingredients. I'm a firm believer in good food making you happy and further, I believe in good sandwiches making life better.

I have no instructions, layer as you please and add salt & pepper as you like. Most important.. enjoy!

Pasta, Muffins and Rice, Oh my!

There are so many things I've made for myself and lazily avoided taking photos of. I've been inspired by 1tsplove to be better about updating and take the time to make good food and post about it.

The following are various things I've made in the past few months.

Heirloom Tomatoes and Spaghetti

Spaghetti. Do I really need to explain that part? The tomatoes, I heated the pan with some butter, added saffron, fresh cilantro and chopped up mini heirloom tomatoes. Once the tomatoes began to loosen, I removed them from the pan and topped the spaghetti.

 One for me, one for my sister!

Cereal and Yogurt

This is a breakfast-snack that I made one morning while my cousin was visiting. Breakfast-snack is what you eat when you are going to brunch later and can't fill yourself up and need something to satisfy your hunger!

Cereal (whatever you like),  yogurt, honey, banana chips and cinnamon. All measurements are to your liking.

Don't be fooled, I definitely added more banana chips.

Banana Muffins

Remember the frittata that came about from guilty abandon? This is a similar story. Look at these bananas... I don't remember what recipe I used. I found one, I used it. They weren't awesome, but they were great with tea!

Not looking so hot, but we're getting there.

Yummy!

My make-shift Iranian meal. Rice with tadeeg, salad, marinated "chicken" and yogurt.

Could the lazy monster bite me a few more times? I'm not rotating this photo. Salad and lavash with fresh herbs and feta slices, the freshest appetizer!

Delicious things straight from Iran. Roasted and salted lentils, dried sour cherries, dates and pistachios!

If I were able to prepare real meat, that'd be chicken and not some lame veggie chicken. I just can't do it! Rice with tadeeg, a cripsy part(y) from the bottom of the pot made with butter and saffron!

Look at that gorgeous rice! Saffron wins every time!

Refrigerator Medley Frittata

My sister and I have a problem with purchasing delicious foods and either taking too long to finish them or taking too long to start them. Then they end up going bad! Then we turn into our father and raid the refrigerator to hit many birds with one stone. A stone named, "Save-it-before-it-goes-bad-and-I-feel-guilty-about-wasting-food."

Tonight's dinner was a great success and we saved some lovely foods. Mini heirloom tomatoes, fresh basil, eggs and a baguette! I forget about eggs as something to eat, I think of them as baking ingredients more often.

The following were our ingredients with plenty of leftovers for breakfast and lunch tomorrow!

A handful of mini heirloom tomatoes

Four button mushrooms (I grabbed six initially but was running out of space!)

A handful of fresh basil (This should definitely be to your personal liking. I can't get enough basil, ever.)

1/3 of a large red onion

About 8 inches of a baguette (I forgot about this baguette, it was all dried up but perfect for this!)

6 eggs

A little olive oil

Black pepper & sea salt to your liking

First I chopped up the bread and kept all crumbs. Then sliced up the mushrooms, 1/4 inch thickness. Slicing onion isn't my best talent and I decided to sauté just the larger pieces with the mushrooms until they started to brown. I saved the thinner slices as a decorative topping (they also provide a varied texture to the frittata). I squished the tomatoes, no need to slice them and lose all the flavorful juice. I poured the bread pieces and tomatoes into the pan and then carefully poured the egg in and gently placed the basil on top.  I covered it and let it cook for about 15 minutes on low heat. I know this isn't exactly frittata and I was making it up as I went along. I burned the bottom a little but it was no bother! My sister is sensitive about seasonings so I waited until it was done to top it with salt and pepper.

This was such a treat to make! I know I overcooked it, but it still tasted great and looks so beautiful.

Life With Cats

My experience of living with cats was sometimes good and sometimes bad. In regard to cooking, always bad. So after a few domestic changes,  I am now free to cook again! I will start reposting soon.

Molasses Ginger Cookies

Yet again, I had a craving for sweets, but with all this snow, who wants to go out?! Not me! While chatting with my sister, I shared my craving and she found me this recipe. Family is amazing, always there when you need them!

Delicious and chewy just as the recipe says so. Enjoy the pictures - nothing fancy!

Wow, not so attractive now.

Some of my favorite things!

Oh, look! I'm 13 again and like writing my name everywhere.

Make these again? YES!

Turnip & Leek Soup

In flavor and more importantly (to me) the appearance of leeks can transform whatever you include them in. I personally associate leeks to their usual partner in soup, potatoes! I would like to attempt making this sometime soon, hmmm. However, I didn't have any potatoes and was more in the mood for a simple, less processed soup.

I threw all the ingredients together and think it turned out well. I would use less lemon salt next time.

1/2 tsp olive oil
1 medium clove of garlic, finely chopped
1 carton No-Chicken Broth
1 turnip
5 button mushrooms
2 leeks
1 cup whole wheat pasta
1 pinch lemon salt
1 smidge turmeric (for color)
black pepper (to your liking)

1. Brown garlic, add broth and salt.
2. Add turnips, let them cook for about 5 minutes before adding the leeks.
3. Add pasta, in a separate pan quickly sauté a handful of leeks and mushrooms.
4. Combine all ingredients, serve when pasta is done.

How can anyone live without garlic?

 

I used 2 pinches and wish I had not.

The soup had more lemon flavoring than I had hoped for.

My father would be disappointed to have missed out on these.

 Reminds me of this.

Oh dear mushrooms, I have grown to like you.

I will assume this is because you are not out of a can.

The slight browning is just what I wanted! Beautiful!

One bowl for me.

One bowl for my sister.

Potato Salad

Quick! Easy! Delicious! My sister purchased these little little potatoes and had been putting off using them. Such cuties shouldn't be used for mashed potatoes anything like it that takes the appeal of their size. Being hungry and not in the mood for scraping together random findings in the refrigerator, I decided (even though my sister is out of town this weekend - SORRY!) to make a potato salad.

At my family's Thanksgiving and Christmas, one of my aunt's makes her famous potato salad. I've certainly felt the rush of the holiday season these past few days. While my seasonings are different than my aunt's, I still thought of her while making it. Can't wait for hers!

I came up with the seasoning on my own and will admit it turned out better than expected.

These are all approximate measurements.

1 lb little potatoes
1 tbsp Dijon mustard (mine was slightly heaping - it's so good!)
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (the one my sister has is really sweet)
1 big clove of garlic, finely chopped
2 big leaves of fresh basil, finely chopped
1/4 tsp sea salt (heaping - again!)
1/4 tsp black pepper

1. Boil the potatoes.
2. Combine seasonings.
3. Slice potatoes in half.
4. Mix together, be sure to evenly coat potatoes.

Look at their name, so cute!

Be sure to mix this well. Definitely looks gross, tastes amazing.

Do you know how cute you are?

Look at the fork, ready to dive in!

Wouldn't be complete without a glass (my favorite!) of water. Mmm, garlic.