Archive for the ‘Uncategorized’ Category

Moroccan Beef Meatball Tagine

April 10, 2010

Wow, has this girl ever been delinquent. “Update Blog” has been on my google tasks list forever and ever, but somehow this has fallen through the cracks. Since my Superbowl post, I have turned 25 (yay, maybe?) and, perhaps as a result,  have also been trying to make some big life decisions. I have definitely been cooking up a storm as a means of zoning out and soul searching, yet somehow nothing has ended up online. But right now, I’m on the MegaBus back to New York from a hit-and-run trip to Boston. After listening to the NPR Food Podcast and an episode of The Splendid Table (pronounced spuh-lehndid), I’ve realized that the abundant free WiFi and the 2+ hours left on my trip back to NYC gives me little to no excuse not to get back in the game. So now, as I sit here on the top deck of an overheated bus, surrounded by sleeping comrades left and right and with the gorgeous voice of Jeff Tweedy piping through my headphones, I give you meatballs.

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Things You can Make with Very Few Ingredients: Zucchini with Parmesan

August 11, 2009

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Sometimes you just want to be able to look inside your fridge, pull out just a couple of ingredients, and whip up something that is fast and delicious that doesn’t also come in a box containing the words “mac” and “Yellow Number 5.”  And sometimes you are lucky enough to have made a trip to the local greenmarket just before such a feeling strikes.

Year-round, but especially during the summer when it is at its most abundant, zucchini makes its way into my kitchen.  The possibilities for it are endless–you can grill it and put it on a sandwich; you can make really delicious bread or muffins out of it; put it in soups or chili (yes, chili!), make ratatouille, etc etc etc. But if you’re feeling less than ambitious (ie, hungry and lazy), you can also prepare it really simply with just some lemon, parmesan, and salt and pepper. It’s great as a side dish for a grilled piece of meat or fish, but I’m not sorry to admit that sometimes I’ll make a heaping plate of it and enjoy it on its own. It’s so easy I feel bad calling it a recipe!

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