Category — Fast and Easy Recipes

I am going through another one of those phases where I decide to count calories and eat healthier. They usually pass after a few months, but while in the thick of them I tend to come up with some pretty creative low-calorie recipes. Hence these teriyaki tacos (teriyacos?) with a crunchy snap pea and scallion slaw.

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I am a big-time snacker. I love a salty snack with wine or cocktails before dinner, during that afternoon lull around 3 PM when I get sleepy and unmotivated, and late at night watching a movie. I can’t just sit around eating bags of chips all day, so I’m always on the lookout for new and interesting snack ideas that aren’t totally terrible for me. These crispy edamame, seasoned with parmesan and garlic and baked in the oven, are the latest snack craze in my house.

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Wouldn’t it be great, amazing, stupendous even, if you could make delicious cookies using only bananas and oats? It would, right? You could eat like 10 cookies but in reality all you ate was a banana and half a cup of oats. Because you are so smart and so healthy and good at life.

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This is an easy and impressive breakfast soufflé that combines just 2 ingredients–an egg and a bit of grated cheese–in a delicious and unexpected way. You can really use whatever cheese you like here. I prefer a few gratings of a harder cheese like parmesan, Monterey jack, or gruyere, but a small knob of brie, a crumble of blue cheese, or a chunk of goat or cream cheese would also work well.

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Have you ever had gooey butter cake? How I went 36 years without ever putting one of these in my mouth is a mystery to me. Apparently there is one kind from St. Louis. And some other kind from Philadelphia. And some kind from Paula Deen that really pisses people off.

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When it comes to bread pudding, I don’t f*** around. For one thing, I never just use bread. A cinnamon swirl loaf is acceptable. Banana bread, maybe. Croissants – yes. Chocolate croissants – even better. Slightly stale cake – you betcha. Scrape off the frosting and now we’re talking. This is the first step to great bread pudding – don’t just use bread. Even brioche or challah – too boring, no texture, no sweetness.

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It has been a couple of weeks since I’ve posted, but I have great excuses up the wazoo. Our heating system got entirely redone so I had no computer for over a week. I had to throw three parties over the last 10 days AND take a trip to Scottsdale. On top of that, I am creating a life right now, so I think it’s totally OK to slack off around here. Another thing keeping me busy is that I’ve made this recipe about 5 times recently.

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If you read this blog often, you will know that I love putting things in the food processor and I also love Tastespotting. So when I saw this super fast and easy recipe on the Tastespotting blog for kale and walnut pesto, I had to try it.

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I know the words “stew” and “prunes” are not the two sexiest food words, especially in combination, but damn–prunes and pork together, slow-cooked until they’re rich and saucy–I have to tell you, it’s an excellent combination, especially on a cold winter night.

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And now I am going to tell you what to make for breakfast on Christmas morning. With a mere 5 ingredients, 5 minutes of prep, and 25 minutes in the oven, you can have a rich, custardy, puffy, wonderful breakfast on the table.

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