
Kaki! We’re together on this one: oatmeal for breakfast is where it’s at. Healthy, tasty, easy AND quick… it’s hard to beat! My normal oatmeal breakfast is: 1/3 cup rolled oats 2/3 of a ripe banana, smooshed up (I just, … Continue reading
Kaki! We’re together on this one: oatmeal for breakfast is where it’s at. Healthy, tasty, easy AND quick… it’s hard to beat! My normal oatmeal breakfast is: 1/3 cup rolled oats 2/3 of a ripe banana, smooshed up (I just, … Continue reading
Kaki, it’s that time again! The time when I confess the kitchen blunders and revel in the culinary successes of the past few weeks. Tahini-Roasted Cauliflower and Fish Tacos Thanks once again to Cooking Light for this great recipe. Theirs is … Continue reading
Dear Caitlin, Sometimes, life comes full circle. It is a small world, after all. At least, South Texas is small. Andrew has started doing some work with an old friend of mine from college. That friend is currently rooming with … Continue reading
Kaki, your last post… so many things:
Here’s what I’ve been cooking up these days myself:
I’m a huge cold-pizza-for-breakfast fan, but sometimes pizza dough is on sale at the store and you have some extra sausage and eggs to use up and breakfast pizza is the most logical use for all of these things. This recipe, though I only used it as a jumping off point (mostly for temperature and baking times), worked great.
I bought that huge container of almonds you guys had purchased in San Antonio. You inspired me. But then I also had some fresh rosemary and decided to make these nuts. They were super tasty just out of the oven. However, once they’d cooled they suffered that all too common fate of nuts: all of the seasonings just fell off. Sigh. Do you have any tips for keeping flavorful tastiness on roasted nuts?
Smoky Spicy Sesame Coconut Nuts
These, however, kept their seasoning just great. Only problem was (as it continues to be) my oven, which didn’t really crisp up the coconut in the baking time indicated. Should I go longer and cooler next time, or hotter and quicker? That coconut can burn in an instant.
Not that we need further proof that Deb is a genius, but, um, here is further proof. These were inhaled at book club, even with the substitution of over-ripe nectarines for the suggested apricots. Kaki, I adore apricots, but have never used fresh, only dried and in jam form. But I swear there were fresh apricots in my grocery store for a week, tops. Do they have just a crazy short season? Well, next year I’ll be prepared.
I really like this recipe. It uses up any leftover cabbage one may have laying around, it’s super flavorful, and it’s a vegetable, so, obviously it’s healthy*. And I used up the last of a vinaigrette I’d mixed up a while ago that was languishing in my fridge for this recipe, so it used both leftover cabbage and leftover vinaigrette. Make sure to just coat the cabbage in dressing, though; any dressing that pools on the bottom of the cookie sheet will cause the cabbage to braise instead of crisp up and roast. Then you’ll be trying to gently pour 425* liquid down your sink with the oven door open and cabbage sliding almost off of your cookie sheet one afternoon. It’s not a cute scene.
I have to look this recipe up every time I make one, but man, this is such a tasty cocktail. In fact, I may or may not be writing this blog post after having consumed just such a beverage.
I’m missing you these days, my dear! I hope there are fabulous late-summer vegetable dishes in your weekend plans.
–Caitlin
*Yes, yes, we all know it’s not actually obvious. And that vegetables can be cooked in unhealthy ways. But still, go with me on this, it’s cabbage with dressing.
P.S. I finally picked up House of Cards: Season 2. And have been promptly obsessed all over again. It has meant I’ve been up very late and been very sleepy at work this week.
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Kaki, I’ve barely been able to contain myself with this recipe. Finally I have pictures to document its awesomeness! See, I come from a long line of peanut butter obsessees. We had waffles with syrup and peanut butter for many … Continue reading
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This is the post, Kaki, where I inadvertently jump on the coconut bandwagon. Coconut oil is a big thing, right? Well, this post isn’t about coconut oil. I get it. It’s a big thing. But it’s pricey, and I’m cool … Continue reading
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Kaki, man, February snuck up on me! I finished out my January Fridge/Freezer/Pantry Clean-Out* with a great improvised stuffing, using 2/3 of a loaf of garlic bread, an egg and shredded cheese for binder, and… kale stems and carrot slices … Continue reading
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Yup, you heard me, Kaki: I. Fried. Cake. Last fall my parents bought an angel food cake. They explained as we ate some for dessert that they buy one every five years or so to see if they like it… … Continue reading