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I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm.
I'm an Aries and ENFJ by nature.
My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurrences. Enjoy.
So we had a ‘fifth’ person finally move back into our shared house. However, I couldn’t surrender any of my fridge space (1 shelf, 1 drawer, and a select few spots on the door side shelves). Sorry ladies & gents, for someone who cooks 95% of what they eat, I do need that space for food!
Well, if I think of it - I’m actually not sorry. That’s just the way it is.
Buckwheat Tabouleh: The idea was intriguing - but I kind of over simmered my buckwheat so it was just overall too mushy. Word to the wise - simmer but don’t let you buckwheat lose its bite! Recipe here.
Greek Salad Dressing: For a topping over a salad of basically everything I had left in my fridge (spinach, kale, chickpeas, black beans and mixed white/red quinoa) Recipe here.
Lentil & Buckwheat Salad: The recipe calls for the raw buckwheat groats to be mixed with an egg, then cooked in a skillet. It made them cooked and crunchy - something I’ve never had and really enjoyed! I decided to decrease the time they simmered in the broth (discarding the extra) so they stayed that nice, crisp texture :) Recipe here.
Millet with Apricot Breakfast Cereal: It is good to change up my regular breakfast meal of cereal and granola at least once a week. I almost always then go for a hot cereal choice! Recipe here.
Everyday Granola: Always.
Greek Cucumber and Feta Salad: Words cannot explain how wonderful and refreshing this is on a hot summer afternoon. Recipe here.
Roasted Chickpeas, Garlic Parmesan: These suckers are crunch and savory. I’ve realized I probably will need to ‘snack’ more when I’m working. I tend to hit a ‘low’ or sometimes almost crash about 2-3 pm. I plan to do many different kinds of these so I can carry them around in my scrub pants’ pockets (in a ziploc baggie, of course!). Recipe here.
Ginger Tom Collins: Made these for a thursday evening with ginger syrup I 'happened' to have left over from when I made candied ginger. Isn't the life of cooking just a never ending continuum of fun? Recipe here,
Sourdough Bread (Gluten Free): This took a few days of ‘prep work’ (honestly, just mixing the starter once in the morning) but my anticipation grew just as much as the dough did. The rest was very easy and very satisfying. Gluten free girl makes bread? YES. There is something nice about just having a simple option of bread around the house again :) Recipe here.
Eggplant Polenta Quiche: I used a 10 inch spring form pan and almost doubled the polenta the recipe called for. This came out okay - but it won’t get saved to my saved recipe collection. I just wasn’t in love with it as much as others Recipe here.
Fusilli with Sausage and Dark Greens: Made with brown rice pasta, turkey bacon and collard greens. Add variety in a recipe to fit your needs :) Recipe from Gltuen Free Girl Everyday cookboook
Rhubarb Cinnamon Quinoa: Because when rhubarb is found in the market, one usually buys a lot and ends up cooking it in many things… Recipe here.
Braised Cabbage with Apple, Hazelnut and Smokey Bacon: This sucker simmered on the stove top for a while and I basically ate 80% of the whole 6-8 servings in one extended weekend. Whoops? If you’re a fan of sauerkraut - try this. It’s cabbage in a whole different form of flavors and add-ins. Recipe here.
BANANA BREAD - Oatmeal, Peanut Butter and Chocolate Chip: My house had cooked dinner together last wednesday night. I made one batch of rhubarb millet muffins and the house has already labeled me as the ‘baker’ and expected me to pitch in dessert. If I had more time to plan, I would have done a fresh fruit crisp or tart - but I went for this recipe because I had the ingredients and it always pulls at folks’ dessert loving heartstrings. Recipe here.
This week in food adventures was quite fun! I got to go to a place called Nuts to You that sells bulk nuts, dried fruit and grains. Today I went browsing the streets of the Italian market, making sure I found the best looking produce for the best price. Result? I ended up buying different things from at least 4 or 5 vendors. A bunch of fresh parsley for $1 from one woman, a bag of fruit and large piece of ginger from another.
Crunchy Pumpkin Pie Granola: A home-y classic.
Cilantro & Coriander Chicken
Power Green Salad: Lentils, kale and pepitas? Yes that’s POWERFUL. Recipe here.
Roasted Tomato Bacon Soup: Roast two pounds of tomatoes, grill bacon and puree to your happiness. Recipe here.
Homemade Chicken Stock: I trusted Alton Brown on this one, but honestly - any homemade simmered chicken stock recipe is better than bouillon cube or box! Most importantly, I know what is in it. Recipe here.
Coconut Strawberry Amaranth Porridge: I swapped strawberries for rhubarb since 1. Strawberries were on sale like crazy! and 2. Rhubarb was nowhere to be found. But with coconut? Either works. Recipe here.
I realized how far behind on this listing I’ve been. I’ve scanned a couple recipes out of Gwyenth Paltrow’s It’s All Good cookbook that was rented from the library before moving back to Philly. As you can see, there has been plentiful vegetables back in my meals with Reading Terminal Market’s Iovine Produce Brothers being just a short 8 minute walk from my apartment.
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