Install Theme

Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

angiepants [one pocket at a time]

Hi, I'm a 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 over the northeast coast and even once to the Midwest for clinical rotations. I'm finishing my final one back in good ole' Philly this september. I'm on the track to finish my Doctorate in Physical Therapy degree and then take my licensure test this winter.

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.

free counters

Posts tagged foodie

Sep 12 '14

The Dish on this Past Week

I made a trifecta of a dinner yesterday for a friend - who might potentially be more than a friend.  But hey, how can one not attract a guy if you put a rocking meal together?

  • Flat Roasted Chicken:  I treated myself to a nice pair of kitchen shears just so I could cut the backbone off the chicken.  It was so unbelievably good.  It falls right off the bone.  Recipe here.
  • Roasted Spaghetti Squash with Mushrooms:  Such a good combo of flavors - it was a perfect end of summer, start of fall dish.  Recipe here.
  • Potato & Celery Root Smash: A classic staple I will always make.  Recipe from the book Lunchtime in Paris.
Sep 7 '14

foodffs:

Peach Wine Slushies

Making these for my Momma when I’m home the end of September/early August :)

Sep 5 '14

The Dish on this Past Week

I basically like cooking because I can lick the spoon and/or pot after each one is finished…

Zesty Braised Chicken Thighs with Lemon and Capers: Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”.  Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvignon Blanc this time around.  Recipe here.

One Pot Vegan Pasta: The name is simple but the dish is simple and good.  I used a gluten free fusilli brown rice pasta and extra mushrooms.  Use any veggies, pasta or herb toppings to your liking.  Recipe here.

Pumpkin Protein Buckwheat Bake x 2:  Because I still had lots of canned pumpkin leftover from last week.

Orange Maple Polenta Porridge:  If you want to make a slight change from hot oats or quinoa, polenta is a good pal to have in the morning too!  Recipe here.

What was left in my kitchen: Chicken breast simmered in a tomato sauce with onion, spinach and sliced mushrooms.

Sep 3 '14
Zesty Braised Chicken Thighs with Lemon and Capers
“Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”.  
Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvigon Blanc this time around.

Recipe here.

Zesty Braised Chicken Thighs with Lemon and Capers

Sauvignon Blanc adds zip to the lemon-and-caper infused liquid”. 

Of course I have cooking white wine stocked up in my fridge - luckily it was Sauvigon Blanc this time around.

Recipe here.

Sep 3 '14
I got giants bags (cheaper by the pound in bulk!) of buckwheat groats and sesame seeds at the Reading Terminal Market’s The Head Nut.
The buckwheat I use religiously these days.  The sesame seeds are for when I plan to make a loaf of the gorgeous looking ’Life-Changing Bread’.  I’ve already made the crackers, believe me - they’re sent straight from heaven.
(not my own picture, but look at it.)
I have no idea what I’m going to do next month when I’m back in the Suburbs and don’t have access to great markets (for both good prices and variety!) like these close-by.

I got giants bags (cheaper by the pound in bulk!) of buckwheat groats and sesame seeds at the Reading Terminal Market’The Head Nut.

The buckwheat I use religiously these days.  The sesame seeds are for when I plan to make a loaf of the gorgeous looking Life-Changing Bread’.  I’ve already made the crackers, believe me - they’re sent straight from heaven.

(not my own picture, but look at it.)

I have no idea what I’m going to do next month when I’m back in the Suburbs and don’t have access to great markets (for both good prices and variety!) like these close-by.

Sep 2 '14
Sep 1 '14

The Dish on this Past Weekend

Bacon Corn Chowder: Huge batch in one pot?  Allowed to work out its simmer with some cayenne and a good chunk of Old Bay? I’m done for that.  As a heads up, I made this gluten free by using cornstarch instead of flour (it thickened it up a bit more too).  I always use turkey bacon too because I don’t eat pig products.  Recipe here.

Pineapple Mint Gin Punch:  This was the perfect summer sipper the last weekend in august.  I shared this one with my housemates, we all approved - a lot.  Recipe here.

Pumpkin Protein Buckwheat Bake x 2: This was the first thing I made in my new ‘1 month home’ today.  It made the kitchen smell lovely!  Recipe here.

Besides these, I held back on my cooking.  I was moving into my new housing situation.  But my Father brought me a batch of gluten free baked clams from Long Island he caught last week.  Plus I ate at a lovely, polish/americana themed cafe called Porta and then had a stellar local mushroom sald (with melted fontina and perfectly mixed with a lemon thyme vinagerette) at Birra.  I will miss South Philly.

Aug 23 '14

The Dish on this past Week

  • Buckwheat Bake - Apple Spice with Protein:  Buckwheat, flax, chia seeds, protein powder, etc.  These things got power man!  Recipe here.
  • Life Changing Crackers:  I couldn’t be happier than to say I made seriously  great, protein packed crackers on my Saturday.  Recipe here.
  • Spicy Oven-Roasted Chickpeas: Cumin+Chili Powder+Cayenne+Sea Salt, nom.  Recipe here.
  • Everyday Granola: On old recipe I’ve made only about 4,857 times.
  • Quinoa & Zucchini Stuffed Peppers: Do you have peppers, quinoa, zucchini and cheese on hand?  Add some dried basil and tomato sauce from the pantry and you’re good to go!  Recipe here.
  • What I had in my fridges & pantry: Chicken Breast, green peppers, eggplant, garlic and zucchini smoked up with garlic powder, basil and a dash of cayenne for some heat.
Aug 22 '14
Aug 22 '14
Aug 17 '14
Eggplant Involitini with Grilled Ratatouille
Made ‘vegan’ by using cashew with nutritional yeast to substitute for the ricotta.  It has a savory, almost cheese like flavor to it.  
Yum.
Recipe here.

Eggplant Involitini with Grilled Ratatouille

Made ‘vegan’ by using cashew with nutritional yeast to substitute for the ricotta.  It has a savory, almost cheese like flavor to it.  

Yum.

Recipe here.

Aug 17 '14

White Bean and Potato Burgers with Pepper, Rosemary & Basil

I still had lots of white beans - so this happened.  They were such a beautiful pop of colors to watch mix together in a bowl.  Hello vegetarian/vegan meal 2 :) 

Recipe here.

Aug 17 '14
Bean & Radish Salad with Cannellinis 
I had string beans and white beans.  Get the rest and get toss ‘em all together - happy vegetarian/vegan main meal!  
Recipe here.

Bean & Radish Salad with Cannellinis 

I had string beans and white beans.  Get the rest and get toss ‘em all together - happy vegetarian/vegan main meal! 

Recipe here.

Aug 17 '14

The Dish on this past Week

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.

  • Escarole &Roasted Broccoli Salad with Anchovy Dressing: Don’t be scared by the little fish from the can.  This was seriously a perfect combo of sweet roasted broccoli, salty anchovy and bitter cheese all with fresh escarole.  Plus, anchovies are packed with protein - more so than tuna or salmon.  Hey muscle food!  Recipe here.
  • Yellow Wax Bean & Radish Salad with Cannelinnis: I had string beans and white beans.  Get the rest and get toss ‘em all together - happy vegetarian/vegan main meal!  Recipe here.
  • Bacon Quinoa with Almonds and Herbs:  This is written up as a ‘sturdy side’, but for me it works as one hell of a hearty main dish.  Recipe here.
  • Eggplant Involitini with Grilled Ratatouille: I get emailed recipes from Food&Wine magainze 5x a week.  Ideas like these strike me as wonderful and they happen the following weekend :)  Recipe here.
  • White Bean, Pepper Potato Burgers with Rosemary & Basil: I still had lots of white beans - so this happened.  They were such a beautiful pop of colors to watch mix together in a bowl.  Hello vegetarian/vegan meal 2 :)  Recipe here.
  • Overnight Buckwheat Cashew Parfait: Substituting is great.  I didn’t have raspberries and a pear, so I rendered down some cherries and apple.  Happy breakfast!  Recipe here.
  • Buckwheat Bake - Cherry Cocoa with Protein Powder: x 2, so I am set for the week.
Aug 16 '14