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angiepants [one pocket at a time]

Hi, I'm a recently turned 24 year old Long Island raised lady who became a grown adult (aka: 6 years for undergrad and grad schooling) in Philly, home of squished pretzels and 'brotherly' love. I've traveled the east coast and even once to the Midwest for my rotations and am ready to finish my last one closer to home (Pennsylvania or New York). I'm on the track to finish my Doctorate in Physical Therapy degree and then take my licensure test.

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. 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 occurences. Enjoy.

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Posts tagged cooking

Jan 17 '14
Jan 12 '14
Mushrooms stuffed with Spinach, Quinoa and Blue Cheese Pefectly dainty and delicious!Recipe here. (500 Best Quinoa Recipes cookbook)

Mushrooms stuffed with Spinach, Quinoa and Blue Cheese 

Pefectly dainty and delicious!

Recipe here(500 Best Quinoa Recipes cookbook)

Jan 12 '14

Kale & Mushroom Risotto

My housemate came down and said the kitchen smelled of “fresh breadsticks”. I guess the Italian aroma of white wine, stock and parmesan of a risotto is close enough?


Recipe here (not the exact one I used, but close)

Oct 6 '13

"What does my body need?" vs. "What does my mind want?"

viceandverse:

Everyone should cook from scratch. There’s really no reason not to. There are life-giving elements in food. Not just vitamins, not just minerals – freshness, aliveness. Processed food just doesn’t have it. The body has a hard time recognizing it.

Get to know your body to understand its needs. When I look at a menu, I say, “What does my body need?” rather than, “What does my mind want?” Begin to know that it is the center of your life.

Treating your body to what it needs - that truly is the center.I’m in huge agreement with this post.

Jul 27 '13
Mexican ‘Flatbread’ Pizza
Make individual serving sized pizzas from…canned biscuits.  Who would have thought?

Mexican ‘Flatbread’ Pizza

Make individual serving sized pizzas from…canned biscuits.  Who would have thought?

Jul 20 '13

The Dish on this weekend

  • Strawberry Banana Spinach Smoothie: Okay, the color?  Not so lovely.  The taste and texture?  Perfect
  • Honey’s Spicy Honey Wings: Wooooooooh baby.  The sauce on these suckers will  leave your  lips spiced up.  Water, blue cheese, celery, whatever, is definitely recommended (BTW: When prepping chicken wings I find it kind of funny how moving the ‘joint’ around helps me orient the structures and cut right on target)
  • Apricot Pistachio Granola: Another staple.  This time I substituted with dried papaya and currants!
  • Grilled Vegetable with Roasted-Chile Butter: So many ‘elite’ recipe books call for fancy, expensive vegetables.  Regular eggplants will taste just as good as baby or Japanese eggplants when they are jazzed up in a great sauce, thank you.
  • Lemon-aide Smoothie: Because I need to finish up spinach (which goes bad disgustingly fast) and simple syrup.
May 19 '13
My Sunday turned out to be 'Summer Side Salad' 3 ways.
Looking back a bit - my family raised me up being a pretty regular church attending Roman Catholic.  I was even a catechist for 3 years back in high school.  For the past few years, religion has taken a break because I’m not sure what I believe in and profession has taken the front seat.  Currently the most important has been the process of finding meaning behind life, humanity, etc. and on top of that, myself. 
Flipping this a bit - I do know that when I find myself shopping at a produce stand I’m so ecstatic and grateful to see the gifts our ground gives us every day.  It is a Mecca of the pure, colorful and fresh ever changing things in this world.  The people I find in these market areas usually share the same simple appreciation.  It may not be a ‘church’ attendance, but I feel my weekly store travels refresh my gratitude and bring me a sense of peace.
Greek Feta & Cucumber Salad

Beet & Carrot Slaw
Warning now: Julienned vegetables by hand are not the best idea.

Red Cabbage Slaw
That bowl of purple packs a real punch (recipe via B. Flay) - don’t be fooled by its simplistic look

My Sunday turned out to be 'Summer Side Salad' 3 ways.

Looking back a bit - my family raised me up being a pretty regular church attending Roman Catholic.  I was even a catechist for 3 years back in high school.  For the past few years, religion has taken a break because I’m not sure what I believe in and profession has taken the front seat.  Currently the most important has been the process of finding meaning behind life, humanity, etc. and on top of that, myself. 

Flipping this a bit - I do know that when I find myself shopping at a produce stand I’m so ecstatic and grateful to see the gifts our ground gives us every day.  It is a Mecca of the pure, colorful and fresh ever changing things in this world.  The people I find in these market areas usually share the same simple appreciation.  It may not be a ‘church’ attendance, but I feel my weekly store travels refresh my gratitude and bring me a sense of peace.

Greek Feta & Cucumber Salad

image

Beet & Carrot Slaw

Warning now: Julienned vegetables by hand are not the best idea.

image

Red Cabbage Slaw

That bowl of purple packs a real punch (recipe via B. Flay) - don’t be fooled by its simplistic look

image

May 19 '13

Battle wounds of the kitchen

  • Gauze on left pointer finger (for a deep cut after trying trying to ‘personally wipe’ all on diced onions out of the food chopper)
  • Blister on right pointer finger (from putting so much pressure being put into the knife handle)
  • Red palms (fake ‘bloodly’ looking from working with beets)
  • Red burn line running across my right wrist (it was a really crowded stovetop with two things of chicken going down - one hot oil - at the same time)
Apr 21 '13

The Dish on this Weekend

Apr 6 '13
Mar 2 '13

The Dish on the weekend

Sadly, this will be my last big ‘hoorah’ of weekend cooking for the next two weeks.  Finals are in 1-2 weeks and I actually need to dedicate my work heavily to didatics, not my dinners.

Friday (First Friday!!)

  • Went out to eat at one of my favorites, Wedge + Fig.  They are adorable, eclectic and luckily one block away from me
  • Maple Bourbon Apple Ciders: I made more of them…but all in good cause-it was a nice evening of art gallery viewing!

Saturday

  • Old Bay Chicken Wings: Sucker for both?  Then this is a no brainer.  Plus, they’re unbelievably simple)
  • Scallion Pancakes: I kind of failed at these, but it was something simplein attempts to just use leftover scallions (Waste is a no no in this kitchen).  They came out okay, so no harm done.
  • Italian Stuffed Cabbage: I’m ‘pig-e-tarian..?  So I just subbed sausage with ground beef
  • Roasted Chickpeas
  • Crostini Appetizers (aka: best dinner in a while)

Sunday (Planned to go down, as of now)

Feb 22 '13
Jan 26 '13

The Dish on this current weekend

Saturday:

Sunday:

  • Acorn Squash with Chili Lime Vinaigrette
  • Golden Roasted Root Vegetables (in Crockpot)
Jan 20 '13

Weekend ‘Kitchen Workouts’

Saturday, yesterday was:

  • Coconut Crockpot Hot Chocolate (this stuff is intensly thick and almost a sin to sip.  It was the first thing made in my new crockpot!)
  • Kentucky Bourbon Beef Stew (thing two made in the new crockpot!)

Sunday, today will be:

Get out your wooden spoons and aprons, it’s gonna be a messy ride!

Dec 17 '12

Let the games begin!

  • Baking and/or cooking something new once a day
  • Organizing, cleaning and re-vamping our hometown basement