I’ve been making steak dinners for Chris for over two years, and the main thing I’ve discovered is the only thing you need is salt, pepper, butter, and a good cast iron skillet. Without a grill, the meat makes more even contact and gets a much better crust. I also prefer to serve steak with mashed potatoes since they soak up resting juices or pan sauce better than just about anything. The steak itself also doesn’t need to be an expensive cut as long as it is cooked and cut correctly to avoid chewiness. This dinner all together cost less than ten dollars for 2 hungry people.
This is an easy chicken curry that can be whipped up in the time it takes you to cook up some rice. If you can’t get your hands on Ajvar, just use a couple tablespoons of tomato paste and some dashes of hot sauce. I was out of jasmine rice so I served this curry with wild rice tonight. It was really good!
I used to buy Starbucks everyday, multiple times a day. And my old roommate used to work there, so she would bring home old cheese danish and cake pops. Basically 50 percent of my diet was Starbucks, and life was good. But since having Ellie, every dollar saved is a dollar that can go to her or making her life more comfortable. And at 5 euros for one pumpkin latte, Starbucks can freaking forget it. So I think it’ll be a long time before me and Starbucks rekindle our romance. Luckily, this recipe is just as good as the real thing, maybe even better. Because I doubt Starbucks uses actual pumpkin in their version. Enjoy!
I have to leave the almonds out of tuna salad if I’m making this for Chris, but what’s great about this recipe is that you can add almost anything. And one can of tuna can serves two people perfectly. Eat this with toast or crackers. Great for lunch or a picnic.
I can’t stand wasting food, so I thought it would be a good idea for this blog if I used certain recipes and made totally new dishes with it. That way, you know what all you could make if you made the recipe yourself and had tons of leftovers. Instead of force feeding your family the same meal two nights in a row, just give the leftovers a makeover. Chris said the salad could have used more fat, so if you agree, just add your favorite salad dressing. I personally have like 5 bottles of random unused salad dressings in my fridge at any time, so this recipe is also good for getting rid of that last bit of balsamic dressing you have in the back of your fridge.
So this recipe is super simple compared with how you’re “supposed to” make pickles. Sterilizing mason jars, monitering fermentation, packing jars tightly with pickles, and boiling things for certain amounts of time…. I just don’t have the patience. For fridge pickles, just pour brine over cucumbers in a tupperware and BOOM. PICKLES.
I love pineapple. Let me repeat that. I love fresh pineapple. As someone who went what feels like decades before tasting pineapple that did not come from a can, I feel as though I have a bigger appreciation for it. But the problem is, a pineapple is nothing like a regular apple. You can’t just pick it up and eat it with the skin on. The skin is basically freakin bark but ten times more spikey. Plus even the smaller pineapples are freaking huge and way too big to eat in one go. So whenever I buy pineapple, I eat as much as I can, cut the rest into chucks and put it in the freezer for something perhaps even better than fresh pineapple: pineapple sorbet.
Around these parts, Wednesday night is chicken night. Me and Chris use to order out every Friday, and we would ask each other, “what do you want for lazy Friday?” Then we discovered one of our FAVORITE chicken places offer a huge discount on Wednesdays. So now we have chicken every Wednesday. No regrets. What makes this chicken so good is it’s one of those places with the spinning chicken machines. The chicken roasts and drips its fat on the chicken below it, so the chicken is constantly basting in chicken fat. SO. AMAZING. Since I don’t cook on Wednesday, I thought it would be cool to try out some homemade dipping sauces. Chris only enjoyed the mayonnaise based ones, but I think my favorite was the Asian sauce. Hope you like ALL of them!
This is a quick recipe to throw together for a super healthy lunch. The mackerel can be replaced with any oily canned fish in your pantry. Just be careful not to add salt because canned oily fish is already super salty.