This is the second installment of Adrianna-tries-to-be-healthy-by-eating-stuff-other-than-just-doughnuts. Friday I gave you fraud-fries (a new technical term that describes vegetable fries). And today, it’s all about fraud-mash.
I’m all about deception and lies and fooling oneself. Food-trickery, is what it is.
Let me tell you last week when I tried this for the first time I had a big attitude about it. I was bratty, skeptical, even trash-talked it on Twitter before trying it. And then, I put it on my plate, right next to a very lean steak and was like, whoa! this is actually delicious! I was going for steak and potatoes and this came pretty close!
A few years ago I posted this recipe. For some people, it worked great. They loved the filling, the dough was perfect. You know, general hand claps all around. But then, a few other readers stated they had issues with the dough. It left me scratching my head and giving me anxiety. What went wrong? Were some people using corn flour and others using cornmeal? Was that the issue? Was the recipe the problem? I couldn’t figure it out. I took the recipe down, vowing to retest it to figure out the problemo. It kept getting pushed onto the next day’s to-do list until admittedly I forgot about it. UNTIL!! someone emailed me a few weeks ago saying WHERE IS THE RECIPE I LOVED IT!
So, here they are. Recipe reworked!! This is a recipe redo.
Sundays are somewhat of a double-edged sword. On one hand, they’re lazy, relaxing and involve Bloody Mary’s and long brunches. But then, as the night sets in, you feel the impending week full of to-do lists and getting up early just looming…
As a kid, Sundays were depressing. It was usually the day when I had to buckle down and do homework. You know, the homework that I had thrown to the side all weekend long because I was busy having fun. There was usually lots of whimpering and pouting and being a brat. There was usually a gigantic cloud over Sunday night. The only things that usually made it better was the tick, tick, tick sound from the opening credits of 60 Minutes and the smell of something mom was braising in the oven.
Yesterday I asked the question: “What’s your favorite Winter meal?” The answers have been so fun to read through and I’ve gotten so many new ideas as to what to cook for the remainder of this season.
This plate of awesomeness you see pictured is my favorite Winter meal. It’s filling, rich and so so good. Bolognese will forever be my favorite thing to eat on a cold night. It never isn’t satisfying to me. This rendition highlights cremini mushrooms, which give it a nice earthiness and meatiness.
For the recipe and other stuff, head over to The Mushroom Channel’s blog. (Throughout the year I’ll be sharing some other recipes I created for them featuring our favorite ingredient…mushrooms!)
How 80s is the word “stroganoff”? True story: I was raised in a household where my mom didn’t really make many American-style dinners. There were maybe two on the roaster. One was broccoli cheese casserole, which my mom learned how to make from the side of a soup can, and still ’til this day holds a very tender spot in my heart. The second American-style dish was beef stroganoff. Oh man, we didn’t have it all the time but whenever we did I was soooo pumped that I barely wanted to eat lunch just to be sure I’d have enough room to eat a lot of it.
Beef stroganoff is not something I’d normally make at home, if I’m being honest. It’s a bit too heavy for me, but this mushroom iteration—with crème fraîche, a splash of balsamic vinegar served over egg noodles—is perfect for when you want a bowl of warm awesomeness to hug you, but you want to skimp on the beef. It’s also the ideal dinner you can make in 16 minutes or less.
For the full recipe and more pictures, jump over to PBS!
Next week is Valentine’s Day. Will I make more pink food? Will I make dinner for one?
Who knows! Check in next week to find out. I’m excited.
Yesterday I ate 1/2 of gigantic big bowl of guacamole, pet a bird, ate 1/4 of this spinach dip and then had a gigantic plate of Feijoada. (The Feijoada was beyond epic and it’s now my goal to make it for this here space.)
Basically what I’m saying is that I overate. Probably more than Thanksgiving. A dinner of just appetizers is like a dream for me. It reminds me of My-So-Called-Life when Rayenne complains about always having frozen appetizers for dinner and her mother has no idea what she’s talking about.
Eating just appetizers reminds me of afterschool snacks and tapas in Spain and my favorite television series of all time.
I know I say I’m an enthusiast of lots of things like pie, pancakes and biscuits, and I am…but I’m really a professional when it comes to chicken wings. I’m a chicken wing professional.
If I’m having a bad day, Josh will usually recommend we go bowling and grab a basket of chicken wings. Just the sound of these two events make my terrible day almost an afterthought.
I’ve been reticent to make chicken wings at home because, well, I hate frying stuff at home. And I know you do too. We’re in it together. When I started talking about baking wings, Josh suggested I sprinkle the chicken with a mix of baking powder and salt, which promises super crispy skin, even in the oven. Josh is full of kitchen tricks.
And lo’ and behold, I did it! And guys…the skin crisped up soooo nice.
Oreo decided to be super nice and send me their two new soon-to-be-released cookies: Cookie Dough and Marshmallow Crispy. So of course I ate like 10 in one sitting and felt sick and terrible about myself. I contemplated not eating for the rest of the day just to make up for it, but quickly admitted to myself that I could never do that. I’m not a girl who goes on cleanses. They’ve never worked out for me. Instead I just eat some carrots.
Last year Josh whipped me up a snack of roasted carrots, whipped goat cheese and carrot-top pesto. I remember having my mind blown a little bit. Up until that point I don’t think I had eaten the tops of the carrot before; I’m pretty sure I usually just threw those things away with absolutely no remorse. But why? I used beet greens in stuff before, why not the tops of carrots?
All I want in my life right now is dinner. I want full meals. Food that tastes good, makes me feel warm and that’s healthy(ish). Not to worry, I’m pretty sure we’ll be back eating desserts for dinner and popcorn for breakfast in no time. For now, let’s enjoy some balance!
I’ve noticed people are already talking lots about Game Day and I had to remind myself (as in Google) what “game” they’re actually referring to. And then of course I was like, ohhh right, football, The Super Bowl/commercials. I’m down with football because chicken wings are usually involved; take that out of the equation and I’m gone, man. Long gone. Also, Valentine’s Day. Everyone’s already talking about Valentine’s Day. I just can’t. Can everyone just chill. Like, I can’t deal. I need to talk about right now. You’re stressing me out with your heart-shaped brownies.
So, here is what dinner has looked like lately: winter vegetables, mushrooms, green curry broth and rice. As a girl who grew up with Latin parents, rice was consumed at EVERY meal. We could be having the most American of meals (read: broccoli cheese casserole) and rice would always be served on the side. It’s been a life long love affair, I guess you could say.
I have this Zojirushi rice cooker, which eloquently plays Twinkle, Twinkle Little Star when the rice is done. I wish all alarms were so beautiful.
This recipe was inspired by Heidi’s Summer Vegetable Curry. I changed a few things; mainly the vegetables used, the addition of garlic, fish sauce and chicken stock. If you’re looking for something vegetarian-friendly, I’d say veggie stock could do and you can always skip the fish sauce.
The past few days I’ve been recounting the little kitchen-tricks my mother taught me growing up. She didn’t teach me a lot but sometimes I find myself cooking the way she does.
I know so many of you are so cold right now. Every few pictures on Instagram are screenshots of what the weather is like in the Eastern United States. And you guys are literally freezing. I know your face probably hurts and you can’t feel your toes because of the cold, but honestly I’m kinda jealous. I wish I had snow boots on and got the chance to take pretty winter white landscape photos. And then I’d come in the house and have one of those rooms specifically designed for taking off big jackets and boots (what’s this room called, guys?! I forget!) and then I’d proceed to light a fire and make some soup. And maybe whip up this plate of healthy soba noodles because it’s January, after all.
It took me FOREVRRR to finally give soba noodles a try. I’m pretty sure I was scarred from my childhood nightmare, which consisted of tall stacks of healthy buckwheat pancakes. Buckwheat flour has never been my favorite, so I guess it’s no surprise that once I learned that soba noodles used this flour, I steered clear. A few years ago I was at a vegan eatery that forces you to feel grateful about your life, which actually just makes me angry. Like, don’t tell me to be grateful; I’ll be grateful if I want to be, you know? Anyway, I left angry but was delighted to learn that soba noodles could be very delicious. My opinion had been forever changed.