This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!
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.
So have I mentioned me and Chris have 6 pounds of unpopped popcorn kernels? Get ready for a ton of popcorn recipes next month… Popcorn kernels that you pop yourself are SO MUCH FUN, and 1000 times cheaper than the bagged kind. I just wish me and Chris had more time to eat all of this freakin popcorn! If you have any popcorn recipes of your own, please share!! I like adding spice mixes because it makes the popcorn so much more exciting. This recipe in particular satisfies my hot cheeto cravings. Give it a try!
Translated from Italian, this dish is “whore’s pasta.” Different sources say different things, but my favorite reason behind the name is that since all of the ingredients can come from the pantry or the back of your fridge, it’s a dish for lazy whores. So it’s good enough for me! Traditionally it has some anchovies, but I don’t have any, so vegan it is! You can replace the fresh tomato and tomato paste for half a can of diced tomatoes. You can also leave the red pepper flakes if you don’t like spicey food, or double the amount if are like me!
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!
So cooking a sunny side up egg has always been a challenge for me. Either the skillet is too hot and the egg white spreads too fast, or the skillet is too cold and the white doesn’t cook fast enough. Or I completely mess it up by cooking the egg for too long to the point where the egg yolk starts to cook. Here are a few pointers that I’ve learned over the years.
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.
Not having a car in Germany made popping to a fast food joint for breakfast an impossibility. Now that I have a baby, eating out or leaving the house at all seems like an impossibility. But being an American, I NEED a nice breakfast sandwich every once in a while. Germans, however, do not have American breakfast sausage. Never heard of the stuff. I have found through experimentation that Leberkäse is a really nice substitute in a breakfast sandwich. Leberkäse (which translates direcly as liver cheese) is like bologna’s posh sister, so it’s amazing. Another German switch in this recipe is the cheese. Here I’ve used emmentaler, which is super mild, instead of American cheese or cheddar. I call it the McStella. Don’t judge me.