January: Playing with food (and eating it too)

I decided since I conveniently have 12 topics of interest for the year that it makes sense to devote a month to each one, at least on here. I expect many of the topics will continue beyond a month, particularly the food ones, but it’s tough to resist a convenient breakdown. So I’m calling January the month of recipes!

I’m forever playing with food and browsing online for interesting meals, snacks, and baked goods to try. This month was a good one for kitchen experiments. You’ll notice a lack of photos. I don’t have the patience for food photography. I appreciate the chefs and bloggers out there that take the time and have the skill to focus on presentation, but I honestly just want to fucking eat. I’m the one snacking as I go while I make something and then impatiently waiting for it to come out of the oven only to burn my fingers and my mouth in my rush to taste the finished goods. No, you’re impatient.

Here is a sample of what I made this month linked to any recipes I followed along with my thoughts:

Cauliflower Mac n Cheese
This was surprisingly tasty. I never would have thought to combine cauliflower and mac n cheese, but it works. I riced my cauliflower using a food processor and then boiled it with the pasta. I liked not having large chunks of cauliflower, but knowing I was getting an extra serving of vegetables.

Pro tip: If you rice your cauliflower and then put it in a covered bowl in the fridge, it WILL smell like a battalion of babies shit in there. I made this mistake for you. You can thank me later. To avoid that, rice your cauliflower right before you cook it with the pasta or boil it separately right after you rice it THEN store it in the fridge until you’re ready to use it. Boiling it eliminates the pungent cruciferous gas.

Crockpot Teriyaki Chicken
This was insanely delicious and so so simple. Highly recommend and will be making it again. I substituted rice vinegar for regular white vinegar because I had it on hand, served it over quinoa and added some steamed broccoli at the very end to round out the meal.

Bacon Wrapped Cheesy Chicken
Does this even need to be discussed? Chicken, bacon, and cheese. If that’s not comfort food I don’t know what is.

Blueberry Swirl Muffins
If I could only recommend one recipe on this list, it would be this one. It’s the only item in this post I actually snapped a picture of. Easily the best blueberry muffins I’ve ever had and the recipe is actually really fun to make. It also gave me an excuse to try out my new silicone muffin “tins” which worked flawlessly. Do yourself a favor and make these muffins.

Crockpot Carnitas
This. Is. Bomb. Ugh. I don’t often make the same thing repeatedly, but this has been an exception. I LOVE crockpot recipes and this one is just so delicious and easy. For the rub, I just use some olive oil, salt, pepper, and mixed italian seasoning mix. I like to take the finished shredded pork and make nachos. It’s also awesome to add to trashed up ramen noodles with some fresh veggies and an egg. Swoon.

Crockpot Pesto Mozzarella Chicken Pasta
I’ve already made this a few times, including once for friends, and it’s a hit. I’ll eat cheesy pesto pasta any day of the week and the chicken just adds some extra substance. Don’t threaten me with a good time. The huge bonus here is that the crockpot does all the heavy lifting and store bought pesto (I used Wegmans) is the magic touch.

Gnocchi with Feta and Mushrooms
Not sure if you’ve caught on yet, but I have a bit of a love affair with pasta. This dish is super simple, delicious, and comforting. I only used basic white mushrooms and dried rosemary because I had it already, but I don’t think it loses any flavor.

Roasted Chickpeas
This is probably my least favorite thing on the list, but they grew on me the more I ate. I really love chickpeas/garbanzo beans rinsed right out of the can or with a little olive oil and some herbs. When they’re roasted the texture completely changes. Some get crunchy, some a little chewy and I feel like they don’t retain a ton of flavor from the seasonings, but maybe I just needed to use more? Who knows. It’s possible I’ll try to make them again, but I think my preference is still unroasted.

Peanut Butter Stuffed French Toast
I didn’t follow a recipe for this. Today I happened to bring a crunchy peanut butter sandwich for lunch, but didn’t end up eating it because one of my favorite people gifted me a donut and then I lost interest in said sandwich. I know. Life is tough.
Well my lowly sandwich made the trip back home with me and I didn’t particularly want it, but I didn’t want to throw it out either. That’s when I was inspired to turn it into french toast! An egg, a splash of milk and vanilla, and a dash of cinnamon later and that peanut butter sandwich was feeling pretty sexy grilling in some butter. Dusted with a bit of powdered sugar at the end, I don’t know if I’ll ever want to eat a sandwich the normal way again. I think using crunchy peanut butter was key, too, for adding texture and keeping the peanut butter from turning into a total melted mess. I would not eat my pb sandwich again just to have the excuse to make this.

I think I might continue on the food focused trend and make next month the science of baking…which is really just an excuse to make cake and cookies. Save me from myself while I have my cake and eat it too. Perhaps it will also be the month that I recommit to consistently exercising. Cheers.

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