Citrus Feta Salad – Rough Guide

Citrus Salad A Rough GuideA great side, it compliments heavy rich flavors really well, similar to cole slaw maybe…
I went to a BBQ this weekend (it’s Oakland, the weather was amazing and of course it’s March). The host was making a Slow Cooker Maple Bacon Baked Bean dish! What?! It was so good. She also made a cole slaw which just goes so perfectly together. Heavy, warm, rich paired with light, cold and tangy.


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Black Bean Tortilla Casserole

Black Bean Tortilla Casserole
Nostalgia Day! The UC Davis Coffee House.

The best thing I did during undergrad and life (seriously) was work at the UC Davis Coffee House (the Coho). My dream job was to work in the paint section of Ace Hardware, I’ve always loved colors. But they just wanted me for my cashier skills. So instead I worked for 3 years in the Coho kitchen. Best job ever! It had a few obvious perks; free food, flexible hours, right on campus, working with other students, great music, free container dishware for the home (we used 5 gallon lids for plates and large lemon concentrate containers were cut in half for cups, pure class). But it was so much more! I’d love to re-experience the feeling I had while working there. I really loved what I was doing and the people I was doing it with. It’s still a special place in my heart. So every now and again I pull out a Coffee House cookbook and remake my favorites.


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Blood Orange Cheesecake

BloodOrangeCheeseCakeGingersnap_19_TI really loved the rilling from Figs & Pigs’ Blood Orange Baked Cheesecake, it incorporates more of the Blood Orange into the Cheesecake than most other recipes which just used it as a topping. The proportions of the crust didn’t work for me, probably a difference in gingersnap cookie size. So instead I used a gingersnap crust I already liked from Smitten Kitchen.


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Risotto. One pan and without a recipe.

Risotto This is my longest standing “without a recipe” dish. Years ago, when I was just out of college and living in Scotland I made some risotto for a date night. Thankfully that recipe stuck with me. As I started a 5 month backpacking trip I carried some Arborio rice, garlic and bouillon cubes around with me, sometimes parmesan too. I bastardized the recipe to be a one pot meal, bought what veggies I could find and never knew I was doing it all wrong!

I still make this basic recipe, expanding into another pot or two, sometimes adding meat, but always enough for leftovers. For the most part, I’ve kept the cooking to one pan. I definitely use another pot to keep the stock warm. But if you’re using boullion you can heat some water in a kettle and mix the bouillon in a large jar or mug. Other proper recipes probably call for cooking the onions and veggies in a different pan… which I’ll admit you probably get better browning on the veggies that way. But i’m gonna stick with my way for a while longer.

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Tried & True – the Perfect Brownies

Favorite Brownies
Sometimes you find a recipe and it should not be changed! It’s perfect, an instant favorite. And a favorite 100 times after that.
There’s no point in me rewriting perfection! But maybe I’ll share my favorites with you.

Here’s my photo of Smitten Kitchen – My Favorite Brownies
Perfection! So long as you do the flaky sea salt step!

Halloumi Bowl

Halloumi BowlThis has become a go to weeknight dinner.

I found it on a breakfast site, but it’s more dinner paced for me. For one it takes a little too long to make for a weekday breakfast, plus there are at least 3 pans involved. I don’t want to start my day out with 3 pans to wash (or to leave for after work / the rest of the week). Also this has elements I like for dinner; Grain base, variety of veggies and protein packed while still vegetarian.

An aside already: I’m not a vegetarian. But I am perfectly happy eating vegan or paleo or paleo vegan or having a bread and butter feast! Variety with moderation is what I love.


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