gloomy weather has got me in the mood to cook, and i've been eyeing these recipes for inspiration. i'm having a big kale-quinoa moment lately, after making this recipe multiple times, and now i feel like i'm searching out other dishes with those ingredients in them. i guess they're both uber healthy, so i should probably embrace this moment and continue my obsession.
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if you've been reading my blog for some time now, you may remember when i tested out the "recipe box" feature, here, here and here. well, i'm bringing it back! but in a slightly more designed format, and hopefully, more often too. the goal is once every other week, at least.
a girl's gotta eat, and to eat, a girl's gotta cook. one of my resolutions this year is to cook more (yup, i make it work in my tiny nyc apt. kitchen) so i think this series will be a great idea generator for all of those recipes i've been "meaning to try," and hopefully inspire you to experiment a bit more in your kitchens too. let me know what you think!
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my kitchen has been craving a little action, ok, a lot of action. i'm thinking these spring recipes will make the cut. i better get to work. my roommates and my stomach are both excited to taste test. simplicity seems to be the theme, which is perfect for the spring and summer. the less i have to do, the more time i have to enjoy the food..and the wine. (of course) there's definitely something to be said for using better, in-season ingredients in the spring and summer though. things taste fresher with in-season tomatoes, asparagus, cucumbers, etc. and through local csa programs and the great greenmarkets offered in nyc, it's nice to know where much of your food comes from. bon appetit!
grilled polenta cakes, via two peas and their pod
japanese potato salad, via tokyo terrace
tortellini & spring vegetable salad, via the kitchn
simple sardine pasta, via the kitchenist
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so, on friday, i was in the mood for a lighter dinner and i've been wanting to try this recipe from the kitchn for awhile now. i finally tested it out, and i think it will become a new go-to dinner option. it's made with less than 8 ingredients and tastes fresh, filling and is really simple to make. plus, anything with bacon in it has me sold. find the recipe below (with some of my noted modifications), and test it out this week. you won't be disappointed.
via here
Roasted Potatoes with Brussels Sprouts and Bacon
serves 4
1 tablespoon olive oil (feel free to add a little more olive oil)
1 tablespoon whole grain mustard (i used yellow mustard and honey mustard, more like 2 tablespoons)
3 to 4 medium yukon gold potatoes, cut into 3/4-inch chunks
1 shallot, thinly sliced (i used red onion instead)
3 slices thick-cut bacon, diced
10 to 12 medium brussels sprouts (about 1/2 pound), trimmed and quartered
Preheat the oven to 425 degrees. In a large bowl, whisk together the olive oil and mustard. Toss the potatoes, shallot/onion, and bacon in the bowl until evenly coated with the mustard and oil. Sprinkle lightly with salt and a few grinds of fresh pepper.
Spread the potato mixture in a baking dish (a 9-inch square pan works) and roast for 20 minutes, stirring halfway through.
Add the brussels sprouts to the pan and stir so that they are coated in some of the rendered bacon fat. Continue roasting for about 20 more minutes (stirring once), until the potatoes are cooked through and the bacon is getting crispy. Salt to taste.
Enjoy with your favorite bottle of wine. In my case, a Lambrusco from Trader Joe's.
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another recipe box series, this time, working with the oven. an assortment of baked goods, sweet and savory, that i'm looking forward to trying out soon. especially with the new produce that's in season with the coming of spring/summer, these recipes are sure to be delicious, while using the best of the season. enjoy!
cheddar and scallion biscuits, via serious eats
earl grey bread & butter pudding, via our kitchen
blueberry crumb bars, via smitten kitchen
apple upside down cake, via simply recipes
jam muffins, via serious eats
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over the past few years, my interest in cooking, food and all things culinary has grown. whether it was the classes i took in college (i took a real cooking class with a lab) or just the increasing number of resources available to aspiring cooks via the web, cookbooks, celeb chefs and more, i know that every week, i find numerous recipes that i want to try.
i'm going to start a new series here on sunshine girl, the first of a few that i want to start, called "recipe box." except, it will be more like a virtual recipe box of course. basically, an overall recap of some of the recipes that made my mouth water throughout the week, and conveniently, all in one place for me to try and re-create (vs. continually email-ing myself recipes and labeling them--i really do this). it'll also be a good way for me to introduce you to some of the food/cooking blogs i read--there are so many great ones out there! and if you couldn't tell, the theme turned out to be comfort foods, by accident. probably a product of the healthier eating i've been practicing in preparation for last weekend's trip to miami. but now, summer is right around the corner, so i'm going to continue! anyway, here goes, recipe box numero uno
sweet and sour tofu, via big girls small kitchen
beef stir-fry with peppers, via the pioneer woman
low-cal baked onion rings, via skinny taste
eggplant parmesan rigatoni, via big girls small kitchen
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