Pork and Snow Peas Ramen

Got this recipe from Eating Well (September/October 2015) but it was a little fussy on the ingredients. Simplified it to just use stuff in the house



Quick beef chili

Beef chili is one of those meals that you think needs to simmer all day. But it doesn’t have to; in fact, this has become one of our standards that can be made in about an hour, and keeps on giving all week.

The recipe is based, originally on a Smokey Beef and Bacon Chili recipe from Sunset Magazine. Over the years, we’ve tweaked it to make it a bit easier and tastier.

Beef Chili Recipe

Hot Cocoa

I love hot cocoa. I mean, really love it. But I feel like a lot of people are willing to count any warm brown liquid off as the real deal. It’s disappointing to me, when I’m shivering around a camp fire to watch someone tear open a pack of Swiss Miss. The powdered stuff just doesn’t have real cocoa flavor. It’s all the sadder because great cocoa is only 1 extra step.

Butternut Squash Risotto

This is one of our favorite recipes. The sweetness of the butternut squash contrasts perfectly with the saltiness of the bacon. It cooks up fairly easily except for the pain of cutting up the butternut squash. If you’ve read my other risotto post, you know that cooking the risotto is way easier than most cookbooks make it out to be.


12.14.2014 | TI8


Breakfast: Custard filled doughnut from All Star
Lunch: Leftover pizza.
Dinner: Beef and beer chili
Dessert: Leftover peppermint cake

Chicken Saltimbocca

Originally inspired by Epicurious. This is a favorite; it’s fairly quick and easy, but tastes like the sort of thing that should have taken all day and several trips to the store.

It’s great with rice or pasta. Also delicious as leftover lunch the next day.

Rosemary-Roasted Salmon

This has been our go-to recipe for salmon for a long time, mainly because it is so easy and we usually have what we need in the house. It adds very subtle flavors. I think the original inspiration may have come from Bon Appetit a long time ago. Theirs was in the oven, but in practice, I often do this on the grill.






7.14.2014 | TI8


Breakfast: Grapenuts with cranberry juice

LunchLeftover pizza from Little Star

Afternoon snack: A couple of chocolate chip cookies from Bittersweet.

Dinner:  Pasta with arugula pesto from the garden.

Dessert: Egg creams (actually we quickly turned them into chocolate sodas). This is a revelation for us dessert-wise… when I was growing up, my brother’s friend, Tom, worked at Baskin Robins. He was 9 or so years older, so I was maybe 6 and thought it was so cool that I knew the guy at Baskin Robins. If it wasn’t busy, I got to try all sorts of flavors and one day he made something special for me — an Ice Cream Soda. This was just chocolate sauce, seltzer water, and a scoop of ice cream. It kind of reminded me of that scene in Charlie and the Chocolate Factory where Willy Wonka hands Charlie the mug of chocolate to drink (“hasn’t there been anything to eat in your house lately”) and as the “chocolate ran down his throat… his whole body… began to tingle with pleasure, and a feeling of intense happiness spread over him.” Seriously, I love chocolate sodas that much. I used to order them all the time, which gave many an ice-cream parlor employee a conniption fit. I eventually learned to just tell them how to make them. But I’ve kind of stopped ordering that kind of stuff, and hadn’t had one in a while. Then Suzanne was reading Seriously Bittersweet (by Alice Medrich) and she had a great description of her love of egg creams. Now I’d never had an egg cream and always assumed I wouldn’t like them because I don’t like eggs, but it turns out they don’t have eggs in them… you know how it goes. Turns out I love them. But I like them better with a scoop of ice cream and now we’re right back to my beloved ice cream soda.

Chocolate soda

Basically, pour some milk in a glass, and some soda water (hello Sodastream!) and add chocolate sauce.

To make it better, Alice offers a chocolate sauce recipe. I always kind of thought I should just bottle up the first step of making hot chocolate, and it turns out, I should have. This stuff is fantastic.



Corn and Tomato Risotto

Originally found this recipe in The Joy of Cooking and it quickly became a favorite. But then, what with one thing and another, it dropped out of the rotation. The ingredients here are pretty similar, but over time I’ve changed the order of operations and really sped things up.

One of my favorite risotto tips I got from my brother. He currently tests missiles or something else he can’t talk about, but once upon a time, he was a line cook in one of those really fancy restaurants at a resort with a celebrity chef’s name on the door. One day, cooking there, he was gently massaging the stock into the risotto 1/2 cup at a time the way everyone says you’re supposed to do, when a more experienced chef walked by. That guy laughed at him and said “watch this” then dumped all the stock in gave it a stir and told him to walk away. Sure enough, 15 or 20 minutes later, it tasted just the same. A bunch of stirring at the end gets the starch mixed in, but meanwhile, you’re free to prep the later ingredients instead of stuck at the stove. The one thing to watch out for is to make sure it doesn’t run out of liquid before it’s tender… the rice will burn and stick to the pan, and that’s no fun.

5.27.2014 | TI8


Breakfast: Grapenuts with cranberry juice

Lunch: Leftover pulled pork

Afternoon snack: A few minty M&M’s. Coke Zero

Dinner: Leftover pulled pork.

Dessert: Leftover apple pie and strawberry ice cream