These brownies contain no dairy and very little fat, but they are still super tasty and moist!
Here are all the ingredients you will need, including the secret weapon – black beans. These are pureed and stand in for the oil and eggs. But fear not – you can’t even taste them! (more…)
This is a pretty decadent dinner, but sometimes we need a little comfort (and a lot of cream). “Melt in Your Mouth” Chicken is topped with seasoned mayonnaise and baked to make it juicy and flavorful. Creamy Lemon and Chive Farfalle is surprisingly light – with the gentle flavors of white wine, shallot, lemon, and chives. (more…)
Creamy, rich, decadent cheesecake topped with sour cream and luscious cherries – yes please!
Press buttered graham cracker crumbs into the bottom and up the sides of a spring form pan (normally 9-inches, but all I have is 10). By the way, they now sell pre-crushed graham crackers in the baking isle! (more…)
For anyone who has read Pt 1 or Pt 2, you will know that my Vegan friend challenged me to try the top 25 Vegan-friendly restaurants in the area. This time we decided to two different spots in the same trip. Cafe Green (an all vegan restaurant) and Agora (a Greek spot with a number of vegetarian options and a few vegan ones) are right next door to each other near Dupont Circle.
The menu at Cafe Green is a little eccentric – part Asian, part Southern comfort food; all Vegan, with a large portion of Raw food. I ordered the macaroni and cheese platter based on good reviews, and the fact that I love mac-n-cheese. The macaroni is made from quinoa (which is a super grain) and the sauce had almost a bit of curry flavor too it. Great texture, great flavor – this is a winner. The platter came with a side of lemony kale that was alright and some spiced, candied yams that were AWESOME. I also added on a piece of cornbread that had good flavor but was super dry and crumbly. (more…)
I was looking for a light (but filling) Spring side dish and stumbled upon this recipe for a Zucchini and Orzo Salad with Feta – perfect! It was so delicious and refreshing that I ended up eating it by itself for lunch instead of pairing it with salmon like I had intended.
But I did still need a side for the salmon, and I had extra orzo and some Mascarpone that I needed to use up. So I made this Creamy Mascarpone Pasta with Peas and Chives – yum! (more…)
I am obsessed with all things spinach and artichoke right now, it must be Spring getting to me. Tossed in a casserole with chicken, pasta, and cheese these veggies become instant comfort food (similar to my long time favorite Spring Shells casserole). This comes together quickly and only needs to bake for 10-15 minutes, just enough to brown the top (all the ingredients are already cooked). (more…)
Last week, I stumbled upon this really cool concept blog called Food ‘n Flix that invites bloggers to watch a movie, make a dish inspired by the movie, then blog about it. This month, the movie is Big Night (hosted by Spabettie) starring Stanley Tucci and Tony Shalhoub as two hilarious Italian brothers that own a restaurant together. In order to save the restaurant from bankruptcy, they risk everything they have on one extravagant dinner to impress a celebrity singer.
I loved the movie, it was cute and funny and well acted, and it made me SO HUNGRY. It inspired me to make a Tricolore Lasagna in the colors of the Italian flag (green, white, and red). (more…)
Who doesn’t love macaroni and cheese? Seriously. Because I do. I even love the kind from the box, powdered cheese and all (I know it’s wrong, don’t hate me). Growing up, Hamburger Helper was a special treat that we would get really excited for – so when I found this recipe for a homemade version, I couldn’t wait to try it. (more…)
You may have noticed from reading my restaurant reviews that I LOVE foie gras. I know that many people have a problem with it, and I want to assure you that I am fully aware of how it is made. Every time I have ever eaten foie – it has come from Hudson Valley Farms in NY state. This domestic producer is humane, I repeat HUMANE, and takes very good care of their animals. For information on how they care for and feed their ducks, and a scientific explanation of why it is not painful – please watch the following videos:
Anthony Bourdain on No Reservations
We had been meaning to try out Michael Mina’s signature restaurant, Bourbon Steak, for quite a while, and when we finally did we were not disappointed – except by the steak.
We started out in the lounge, where we perused their massive and innovative cocktail list. I had the 1919, with aperol, grapefruit bitters, prosecco, and a sugar cube – a perfect aperitif. There were many more drinks on the list that I would love to try as well; we might have to come back for an evening at the bar. (more…)