This morning I discovered I had half a bag of Arborio rice in my cabinet. After finding half an onion and half a package of mushrooms (that were about three days away from going bad) in the fridge, I decided it was time to make risotto. However, I realized I didn’t have any vegetable broth (which came as no surprise since I rarely ever buy it). I did a quick Google search to see if it’s possible to make risotto subbing water for broth. According to The New York Times, it’s possible as long as you add extra flavor to make up for the flavor you’re losing by skipping the broth.
Whenever my friend Zelda and I get together to cook dinner, we always have a similar conversation that goes something like this (and almost always results in us making a quinoa bowl):
Me: What are you eating/not eating these days?
Zelda: Anything that’s vegan, gluten free and corn free.
Me: Let’s do something with quinoa and veggies. What veggies do you have?
Zelda: I’ll let you know when I get my farm share later this week.
Me: Great! I’ll bring quinoa and whatever veggies I have in my fridge. Continue Reading
Have you ever gone to the store, bought a beautiful bag of baby spinach, baby kale, arugula, mesclun, spring mix, etc. only to have it turn into a gross mess of wilted greens three days later? It’s so annoying, especially when you were planning on using the greens for a recipe later in the week and now have to sit and sort through the leaves to find the good ones. Luckily, there’s an easy solution that uses things you most likely already have in your kitchen. Continue Reading
I know it’s technically only been winter for less than two months, and it has been in the 40s within the past month, but I’m already over winter. My puffy coat has been getting entirely too much use and all I want to do is wear sandals without my toes freezing off and be able to walk outside sans jacket without crying (and having my tears freeze on my face).
Enter the mango smoothie bowl: equal parts frozen, tropical, and delicious Continue Reading
It’s taken me a long time to narrow down the list and even though it’s already February, I still wanted to share some of the Chicago restaurants I’m looking forward to trying in 2016. Below you’ll find restaurants around the Chicago with a wide range of cuisines.
I know salads in jars are nothing new but I thought it was necessary to share how I pack my lunch every day for work in no more than 5 minutes. A lot of this comes down to (very easy) prep that I do on Sunday, before the week begins. Along with that is knowing the anatomy of a salad, how to put together ingredients that will make up an interesting, nutritious, and filling meal for work.