I’m sure everyone can agree with me when I say that brownies are awesome. If you don’t, you might want to check to make sure you have a soul. Or that you had a childhood. Just saying.
The thing about brownies is that, well… I don’t really like making them from scratch. It’s fun and all, but I don’t always have cocoa powder around and I don’t use it often enough to really go out and buy a can. Besides, why go through the trouble of making brownies when you can get a giant box of Ghirardelli brownie mix from Costco? Just add milk, oil, milk, eggs, and viola! Tasty goodness. But it’s always good to add a little somethin’-somethin’ to make your brownies just a little more special.
This month is Med Month! No, it’s not a month where we all express our gratitude toward medical equipment (what a spectacular month that would be!). Med Month is short for Mediterranean Diet Month, which was created by Oldways. So in honor of Med Month, I decided that I would make some falafels. Well… not really. I actually just had some garbanzo beans hanging around in my cabinet and they were feeling a little neglected, so I figured I’d make some falafels.
I know that this blog is supposed to be full of recipes that can be made quickly and falafels aren’t exactly quick, but they’re easy. And delicious. And vegetarian. Not that I’m vegetarian, but my roommate is vegetarian, so occasionally I like making some meatless things. Read more of this post
I know, I know… I haven’t updated in like, nine years. It’s been a bit crazy with homework and graduation and jobbing (nope, it’s not called job hunting) and all that tiring stuff. I’m also currently suffering from food poisoning, which makes it ironic that I’m posting about food. But I figure I’m way too exhausted to actually do homework, so I’ve decided to dig through all of the pictures I’ve been collecting and not posting and finally friggin’ update.
Fajitas. Yes, fajitas. They are your best friends. More like tortillas are your best friends. You can pretty much put anything in a tortilla and it’ll be awesome. Okay, that’s a lie, but you can make surprisingly delicious things really quickly. All you need to have are tortillas and a bag of cheese (our house opts to buy the giant-ass bag of pre-shredded cheese from Costco. It doesn’t expire for an alarmingly long time) and whatever left overs you might have in your fridge. Or, if you just have some vegetables here and there that you need to use up quickly, just saute them. Even better if you have some meat of some sort to go along.
Although I don’t generally like perpetuating stereotypes (who does?), there are some stereotypes that I can’t help but apply to myself. Like the stereotype that Asians love boba. Well, actually, I’m not a huge fan of boba (I generally prefer jellies in my drinks, so sue me), but they’re still tasty on occasion and they add a little texture to cold drinks.
Brandon and I discovered a bag of boba (or “starch balls” as the packaging appetizingly claimed) in our cabinets and we decided iced coffee boba would be delicious. It’s been fairly warm here in Santa Barbara, so iced coffee sounded right on the money.
Lately, there have been all of these healthy-eating crazes and people becoming vegan and raw food and gluten-free and all that. Now, I’m not knocking those people — I know some people do it out of necessity and others… hey, I admire their discipline. But let’s face it: sometimes it’s so good to eat something bad. And nothing is as deliciously bad for you as deep fried foods. And if you’re like me and you still feel sort of guilty about eating such trashy food, it’s not like you have to go around frying Twinkies and chicken. It might ruin the point, but vegetables are just as tasty fried.
So this method that I’m using is the Japanese method of katsu-fry and it’s a little different from using batter or whatever, but it’s tasty and that’s what matters.
I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.
So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie. Read more of this post
So, today is my big brother’s birthday (everyone wish him a happy 24th, despite the fact I momentarily hate him for going to see Eric Clapton without me) and I wanted to make some sort of dessert thing for him. Now, what I really wanted to do was bake a cake or something, but cake takes far too long and I didn’t have the ingredients for it. My housemates and I have, however, been talking about making rice pudding for ages. And even though I’m not sure if my brother even likes rice pudding, it’s not like he’s going to be the one eating it.
Anyway, so I decided that I was going to use this recipe from Alton Brown (because that guy is seriously a g), but halfway through I realized that I didn’t exactly have the correct ingredients, but it turned out pretty nicely. It was a little thicker than normal Indian rice pudding, but as long as it’s edible, right? Read more of this post
This story begins in front of the TV. My housemate Brandon and I decided to play Left 4 Dead and, as it often does with zombie-killing, we lost track of time and before we knew it, we were hungry and we didn’t want to wait for food. That being said, we didn’t want to buy food either, so in this kind of situation, our solution is usually pasta.
Our pantry is usually full of pre-made pasta sauce and yeah, it would be so easy to just heat it up, boil some pasta and eat, but I always figure, why not spend an extra twenty minutes or so to make it taste better? I mean, you have to wait for the pasta anyway, right?
I have a weird obsession with eggplants, as you’ll probably find out (that and potatoes, but we’ll get into that another time). They’re just so tasty and I think they’re really easy to cook, too. Well, at least Japanese eggplants are. I don’t really use those gigantic eggplants a lot, so I can’t really say how easy those are to cook…
But anyway, I decided to call this dish miso eggplant and it’s not really a specific kind of Asian food… See, I don’t really follow recipes and I kind of just throw things together and hope it tastes good. Because I mean, yeah, it’s nice to know what country your food is coming from, but first and foremost, it has to be delicious. And for me, it has to be able to made within an hour at the most. This is a pretty quick and easy recipe though and shouldn’t take that long.
The recipe is below!