This is the start of me trying to return to meatless Mondays. I might have cheated a little and made a chicken kabob for Chris, but getting him to eat vegan is like trying to feed Ellie green baby food. It just doesn’t work. I figure if I go meatless a few nights a week, it’ll even out. I find the trick to enjoying a vegan dinner is to have a lot of variety and a lot of color on the plate. I served this indian stew with spinach rice and salted heirloom tomatoes, and it was amazing.
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!
This is a simple recipe for when you get your hands on a nice pumpkin. Since no recipe on Earth will call for an entire pumpkin, you’ll need to prep it so it can be added easy to recipes or enjoyed on its own. Baking is much superior to boiling because you don’t loose as many nutrients!
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.
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!
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.
One of the first weird differences between the U.S. and Germany I noticed is that Germans serve both sweet and salty popcorn at their movie theaters. At first I thought it was “kettle corn,” meaning salty popcorn that has sugar too in a salty sweet affront to God. Seriously, I hate that stuff. Luckily Germans put sugar on their popcorn by itself and it is delicious. And super easy to make at home once you get the hang of it.