This quiche is outstanding. It is probably the best quiche I have ever tasted in my life. If you are looking for something to make this weekend or in the coming days, I promise you, this quiche will not disappoint. Serve with some sort of green and you have an extremely filling meal.
It’s another one of those days where I realize I am not getting nearly as many vegetables in my diet as I would like. Perhaps it’s due to the fact that Faye is in the middle of a growth spurt as it feels as if every drop of nutrition and moisture is being pulled from my body. To combat this feeling, I, of course, turn to the Greeks. Continue reading
A while back we were vegan. And gluten-free. And sugar-free. And 80% raw.
Sounds crazy, I know, but I had a bunch of health problems at the time and I figured trying a specialized diet couldn’t hurt. My husband was kind enough to do the same so that I could have support in my journey. It was a great experiment. I not only learned how to listen to my body and decipher what my cravings meant, but I was turned onto new foods from which I had previously shied away.
In my pursuit for tasty goodies, I discovered that there is a lot of crap vegan food out and about. Most vegan food, in my opinion, is very, very underseasoned. I have no idea why so many vegan chefs shy away from using a spice or two. There is nothing worse than heading out to a vegan establishment, dropping $40 or so for lunch and being met with a boring bowl of undersalted quinoa and plain steamed veggies or worse–far worse–fake meat. God, I HATE fake meat. In a previous post I mentioned I hate breakfast, but breakfast is incredible compared to fake meat. (There is one, and only one recipe that I have ever found worked with fake meat. It’s a taco dish and I’ll post it the next time I make it.) My feeling is that if you want something with the texture of meat, just eat meat. Otherwise, use the incredible amount of non-animal source food out there to create an insanely tasty truly vegan dish.
These wings are AMAZING. We are no longer vegan and I still make them–that’s how good they are. I normally serve them as is, but I’ll post a raw vegan ranch dip in the near future in case people want a side sauce.
Most people’s prep list for severe weather conditions consists of candles, batteries, blankets, canned goods and flashlights. My mind was on blizzard food. Really tasty blizzard food. That’s what my house needed.
My husband offered to head to the food store late Monday afternoon to grab some groceries before the blizzard hit. Even though my lists are thoroughly nerdy (I list the items in the order he will happen upon them in the store to cut down on shopping time), the poor man ended up being stuck in a line an hour deep. We both agree it was worth the pain after tasting this chili. Smoky, spicy, full of depth with just a touch of sweetness from the squash and garlic, this recipe will be at the forefront of my mind the next time I happen to be stuck in snow two feet deep.
It’s 1 am, the night before a gigantic snowstorm, and we have hardly anything in the house. Luckily, my husband purchased two roasted chickens from Whole Foods the other day and I only used one for the Kimchi Fried Rice with Chicken. Again, it’s 1 am. All take-out is closed; our only option is this chicken. He suggests a chicken salad sandwich, only we’re out of mayo and eggs so I can’t even make mayo if I wanted to do so. I stare longingly into the fridge looking for a spark of inspiration and BINGO! Frank’s Red Hot Sauce stares back at me, begging to be used. A few more staples and ten minutes later we had dinner. A very, very tasty dinner.
When I was pregnant, I ate pounds upon pounds of kimchi. This dish was my way of being able to shovel even more of it down my throat.
Now it’s a great go-to dish when I’m craving something spicy that’s super easy to make (20 minutes tops). What’s even better is that this recipe makes a good 4 bowls of food; enough to get my husband and I through two meals.