Category — Pasta, Potato, Rice, & Grain Recipes

{win win win} How To: Simultaneously Clean out Your Fridge, Get Your Vitamins, and Shrink your Muffintop

Want to get rid of all that skanky produce in your CSA box or bottom fridge drawer? Want to get all your vitamins and minerals in one meal? Want to shrink your muffintop?¬†Boy, have I got good news for you. Here’s how it works:

Heat your oven to 350. Put a piece of foil or parchment on a rimmed baking sheet. Add peeled and roughly chopped root vegetables like carrots, squash, sweet potatoes, potatoes, rutabagas, etc. They can be kind of gnarly and skanky and overripe–it’s OK! Drizzle with olive oil, salt, and pepper. Roast in the oven for 45 minutes to an hour.

Now, add softer vegetables, like onions, tomatoes, leeks, and garlic cloves. (I used way overripe, mushy, squirty, bruised tomatoes, that I would otherwise have had to throw away.) Drizzle with oil again and salt and pepper again. Roast for another 30 minutes to an hour, until vegetables are soft and starting to brown.

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November 8, 2010   2 Comments

{recipe} Nutty Soba Noodle Salad

I am in LOVE with cold peanut noodles, but they always have a ton of peanut butter and sesame oil in the sauce which is incredibly caloric, and noodles aren’t exactly low cal either. My muffin top is big enough already so if I want to eat these I feel I have to make them a slightly different way, wherein the noodles are augmented by lots of colorful vegetables and the caloric parts of the sauce are cut down a bit. After much experimentation, this is the happy medium I came up with!

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August 30, 2010   2 Comments

{recipe} Fettucine with Roasted Corn Cream & Crispy Portobellos

Back when I worked at Azie, we made a lovely sauce for salmon by steeping corn cobs in a cream and broth mixture, and then adding back the roasted corn. The other night, when I needed a vegetarian meal for my visiting in-laws, I reworked it with crispy portobello mushrooms–an excellent complement to the creamy, sweet corn–and served it over fresh fettucine noodles. A perfect summer meal!

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August 5, 2010   2 Comments

{recipe} Arugula Feta Pesto

Some of my favorite meals start out by throwing a bunch of tasty things into a food processor or blender and adding oil and cheese. It’s reasonably hard to go wrong and it’s insanely easy and fast to make. In fact, the most difficulty I encountered when making this recipe was walking 2 blocks to the market to buy the ingredients…

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June 4, 2010   1 Comment

{recipe} Beautiful Cabbage Soup

There are so many things that are beautiful about this soup – like how easy it is to make, how many nutritious ingredients it packs in, how few calories it has… but the number one beautiful thing is the color! ShaZAM! That’s a gorgeous shade of lavender to be eating, flecked with touches of appropriately contrasting orange. Get your Pantone books and tell me what shade that is so I can paint my living room that color!

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May 21, 2010   No Comments

{recipe} Tortellini in Brodo

The other day I was sick and wanted something comforting and easy, so I made this tortellini in brodo. Basically that’s a slightly fancier way to say that I cooked cheese tortellini in chicken broth, but this is a case where the sum of the parts is much greater than each part.

If done well, Tortellini in Brodo is like a super delicious, rich, hearty, filling version of chicken soup. It’s a classic Italian dish, but the way I make it is far simpler than other recipes I’ve seen. After describing it to Ross he decided he wanted some too, so tonight I made it for dinner. It’s just the thing after a long day at work! Plus, it’s so simple I’d bet even your kids will eat it. Since the recipe is so simple, the quality of ingredients is extra important.

March 29, 2010   No Comments

{recycling?} How To: Turn Dinner Leftovers Into Breakfast Gold

Got leftover steaks and baked potatoes from last night’s dinner? Turn them into breakfast GOLD by making an easy, delicious hash.


Here’s the how to: Chop potatoes and steak (or chicken, pork chop, meat loaf, whatev) into roughly equal size cubes (1/2 inch-ish). Chop a couple shallots or onions finely. If you’re like me, then for some odd reason your leftovers also fortuitously include a ziploc containing 5 cooked bacon slices and you should definitely chop those up as well. If you’re lucky enough to own a vegetable, like a bell pepper or broccoli or something, well then your fridge is better stocked than mine. Go ahead and pat yourself on the back, then give that the chop chop as well.

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March 8, 2010   3 Comments

{recipe} Old-Fashioned Spaghetti and Meatballs

I was bizarrely having a spaghetti and meatballs craving, which is probably, oh, the first time EVER that I have had one (and no, I am not secretly pregnant.) So without further ado, I present an extremely satisfying down-home meal that will compel your guests to ask if you learned all your secrets from a fabled Italian nonna. Although to be fair, it helps if you ply your guests with a couple bottles of wine and maybe a few shots of tequila before sitting down for dinner, which may or may not have happened before I served this meal. I’m just sayin’.

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February 13, 2010   1 Comment

{white trash redux} How To: TotMac

What is TotMac, you ask? Why it’s homemade Mac N Cheese topped with Tater Tots, of course. Behold: TotMac!

tot mac

I cannot tell a lie: I did not come up with this concept. There’s a great little neighborhood restaurant here in SF called Q and they are known for topping their Mac with Tots. HOWEVER. While I have enjoyed Q’s Mac on several occasions, I have always felt that the Mac execution could be improved upon. Ergo, I Totted my own Mac, with diabolically delicious results.

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October 15, 2009   1 Comment

{recipe} Autumn-Is-Here Pasta

I didn’t originally make this dish with the intention of post the recipe, since it was just something I threw together. In the end, it turned out pretty fabulously so I decided to share it. In fact, Ross said it was “one of my favorite things you’ve ever made, ever” and then stuffed his face with seconds. In fact, before bed he said “I want to eat more pasta.” In fact, when he woke up in the morning, he went straight to the fridge and finished it off. So I can’t promise that YOU will love it, but some people certainly do.

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October 3, 2009   No Comments