Lemon Broccoli and Chickpea Rigatoni

This particular dish came during extreme stress, a time when I had more than one long paper to write and it was well past midnight when I started cooking it….. Well that’s college.

 

4-6 Servings

  • 19 oz can chickpeas, drained, rinsed
  • 1/3 c fresh lemon juice
  • 3/4 c extra-virgin olive oil
  • kosher salt
  • 1 1/2 lbs broccoli florets
  • 1 lb rigatoni
  • 5 large garlic cloves, thinly sliced
  • 1/2 tsp crushed red pepper
  • 1 c grated parmesan

1. Combine chickpeas, 1/2 c oil, lemon juice.

2. Cook broccoli till crisp tender (4 min). Slotted spoon transfer to colander.

3. Cold water rinse.

4. Boil rigatoni. In other skillet, heat remaining 1/4 c oil, add garlic, crushed red pepper, cook until garlic golden  (3 min).

5. Add broccoli, cook until tender (5 min).

6. Add chickpea mixture.

7. Add pasta, along with 1/4 of reserved cooking water, salt, pepper.8. Remove from heat, add 1/2 c parmesan. Add rest on top.

Eat!

Recipe from Best of Best Vol. 9

(More specifically Brunch– Marc Meyer and Peter Meehan)

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Puppy Chow

I visited the University of Missouri-Columbia last weekend, although after this week I’ve had it seems like a faded memory from a different life. Anyways, a sweet memory from the trip: making Puppy Chow. 

ADDICTIVE

 

 

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icecreamlife

From LIFE.com

I have 2 weeks of classes left, so to curb the stress of my schedule I am scheduling nothing time aka relaxation time aka procrastination. Anyways no one makes the flip from turkey and naps to trudging in murky half-snow gracefully.

It took me 4 years to finally go somewhere for break and leave my books at school. In fact, I left my whole book bag at school. We lie to ourselves every year, packing suitcases of clothes we won’t wear (you know you wear sweats every possible moment home) and backpacks that vomit books the minute we unzip them the following Sunday night. Life is short, pack light.

I was scrolling through LIFE’s website and I found these tips that I thought were really helpful on taking food pics. Humans are silly creatures, too much free time and we’re bored. No time to breath and we stay up watching episodes of Ally McBeal in a strange and unnecessary desire to relate to middle aged women of the 90’s. Anyways, I’ve got the hankering to buy a very expensive camera soon and become a blossoming photographer. ‘Tis life.

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Upside-Down Toffee Apple Brownies

I made this around Halloween, but being a full-time college student has kept me from posting this until now. Totally L-A-Z-Y, didn’t cook anything note worthy in November (plus my partner in cooking crime, Kristy, is missing). This will do for a November post!

The name is misleading, this dessert is more bread than brownie. It required a lot of flour, so be aware when making it. If I were to make it again I would use more apple on the bottom of the pan, plus there has got to be more creative ways to slice ’em!

How to Approach Dessert featuring My Roommate Alex

STEP 1

Peruse recipe in pre-baking ecstasy.

GET EXCITED

 

STEP 2

STEAL EVERYTHING YOU NEED

Toffee Apple Topping

  • generous 1/3 c light brown sugar
  • 2 oz unsalted butter
  • 1 apple, cored, sliced

Brownies (Cake)

  • 4 oz unsalted butter
  • 3/4 c light brown sugar
  • 2 eggs, beaten
  • 1 3/4 c all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp apple pie spice
  • 2 apples, peeled, grated
  • 3/4 c chopped hazelnuts

STEP 3

PREHEAT oven to 350° F. Grease a 9 in square cake pan.

STEP 4

MELT butter and sugar in a small pan, pour into cake pan

GET AT ME APPLEZ

 

STEP 5

BEAT butter and sugar until pale/fluffy. Beat in eggs. Sift together flour, baking powder, baking soda, spice in seperate bowl and fold into mixture. Stir in apples and nuts.

STEP 6

PUT DA BUNS IN THA OVEN. For 35-40 min.

STEP 7

HELLO BEAUTIFUL

 

 

STEP 8

SEE WHAT’S UP

 

STEP 9

FLIP A B****

 

STEP 10

CUT

 

Enjoy!

 

 

This recipe is from Blissful Brownies by Love Food.

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Crostini with Lima Bean & Pecorino Puree

vibrant

Delicious, but it didn’t fit in my food processor. Also radishes are so strange, haven’t eaten then in years, but I loved the crunch!

Ingredients:

1 lb frozen fordhook lima beans

2 garlic cloves

kosher salt

pinch of crushed red pepper (or 2-3 pequin chiles)

1/2 c grated pecorino cheese

1/2 c coarsely chopped fresh mint

1-2 lemons

1/2 c extra-virgin olive oil

black pepper

1 loaf ciabatta

radishes

I used flat parsley instead of mint (not made of money here) and I thought that using that much garlic made it taste like hummus. Since it didn’t fit in my food processor I did what I could and mixed the rest by hand. Also I forgot to buy lemons so i squeezed that juice out of a fake lemon but it wasn’t enough. It made about 2 cups.

Recipe in Best of the Best Vol. 11.

A Paula Disbrowe recipe.

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Pumpkin Cupcakes with Maple Frosting

PUMPKINZZZZ

Every fall, everyone goes all out Pumpkin. I mean, It’s Decorative Gourd Season, Motherf*****s!

So I’ve willingly and joyfully accepted the season by fulfilling my duty as Indian Martha Stewart and baking pumpkin cupcakes. If you know me you know that I absolutely love Ina Garten (and Martha, but Ina more so). Even if she cooked like Rachel Ray I would watch her show for the mere sexual tension between her and every (gay) man she cooks for on the show. She’s reminds me of a squirrel, eating, giggling (squirrels giggle), flipping her hair, pining for attention from her husband, and her florist, and her neighbor,  everyone. And come on HUSBAND (Jeffrey), show her some love! You guys had that awkwardly illegal relationship when she was in high school and you were in college. You were her brother’s friend! Breaking bro-code. I mean, it’s fine. She made him brownies. She also used to work for the White House as a policy analyst, but we get it, she’s amazing.

I love her show, I love her cooking. And here is her recipe.

The Maple Frosting I found to be super delicious, and so simple:

  • cream cheese
  • unsalted butter
  • Natural Maple Flavor
  • pure vanilla extract
  • sifted confectioners’ sugar

Hey, look how pretty we are!

Bravo! Thanks to Kristy Brannon for the photography.

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Ginger Soy Chicken on a Bed of Spinach

This recipe was originally on a bed of iceberge lettuce, but that’s disgusting. Thanks, Rachel Ray. I would never seek out a
Rachel Ray recipe but I was hungry and short on time and my roommate had the Book of 10 handy. Also for all the health conscious ladies out there, low-carb!

I altered a Rachel Ray recipe and it got tastier. Surprised?

I’m not big on salad, and the spinach was difficult to eat. Serial salad tossers: is it hard to eat spinach? How are you supposed to put it in your mouth without getting juice all over your face (intentional). Maybe I’ll make that into a poll.

One thing I will credit to Rachel Ray is my discovery of Tamari Soy Sauce. It’s 100% soy, organic, and gluten free. And très delicious. I used San- J for you foodies.

Last post follow up: I had some leftovers of that egglpant dish and I wanted to VOM! Threw it out. Highly likely that I have a taste aversion to balsamic vinegar, mozarella cheese, and eggplants now.

Skillet Eggplant

This dish was just strange. I thought going into it that the familiarity of eggplant and onions would mingle well. What actually happened was balsamic vinegar, stuffed green olives, and mozzarella cheese mashed together giving me a hesitance on my tongue that I don’t like to associate with food.

In my mind I could picture some young foreign child, eating this bowl of half-liquid, half solid, sweet and sour, juicy and tough meal. A young foreigner. Not me. This was like Ratatouille except bad. The aftertaste was pleasant, but the actual act of eating it was pretty gross. Too salty. This recipe came from “Seasoned in the South” by Bill Smith. The author says the recipe came from someone’s grandmother from Asheville. I’ll take that as completely unreliable. I don’t know how this is supposed to taste or look like southern food, but it was…unique. An acquired taste for sure.  

My opinion: not ok!

Simmering in its own juice of confusion.

 You could also use sherry vinegar and feta cheese, but I don’t see any improvement, and I doubt I will try it again. Yummier things next time.  From Best of the Best Vol 9.

Creamy Gorgonzola Pasta Primavera

I have been meaning to start a food blog from some time now, but I was a little reluctant to begin.

Simply put: I am a busy girl. The leaves of my planner are blotched with ink stains, like the chaotic remains of yesterday are reminding me to keep my sanity while I can and relax next time. Keeping my sanity involves de-stressing, and for me that most certainly involves food. Food is my art, my activity, and my ritual. Give me food and give me happiness. 🙂

Creamy Gorgonzola Pasta Primavera

Like, delicious.

 A simple recipe from “Supper at Richard’s Place”- Richard Jones. I got it from Best of the Best VOL 9. Gorgonzola has a sharp smell and a tangy aftertaste that goes well with penne. Brocolli is also one of my favorite vegetables as far as health food goes, so this was a success.

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