Snowed In With A Chinese Five Spice Veggie Stir Fry

So, Sunday the plumbers came and put in our new water heater. We were so excited to have hot water, to finally wash dishes that were stack­ing up, to finally shower. Unfortunately we’d had to wait. For what­ever rea­son our new water heater was wired incor­rectly and as a result had no power. It would be another day before we had hot water and know the won­ders of said dish wash­ing and show­er­ing. Since we were still snowed in (we live on a dead end street with a siz­able hill that doesn’t get plowed) and water­less din­ner needed to be easy and made with ingre­di­ents we had on hand. Earlier Sunday I had been read­ing the most recent Cook’s Illustrated in which there was men­tion of a broc­coli stir fry. We didn’t have all the ingre­di­ents for it and not near enough fresh broc­coli, but it sparked an idea for what turned into a deli­cious Asian-inspired din­ner. Keep read­ing Snowed In With A Chinese Five Spice Veggie…»

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A Tasty Start to a Cold, Wet Day

Today was sup­posed to be won­der­ful. It bliz­zarded big time here yes­ter­day. Er, big time for Nashville. We got 5 – 6″ fol­lowed by about a quarter-inch of ice on top of that. As a result, we had a lovely day of nothin’-doin’ planned for stay­ing inside. Well, not exactly nothin’-doin’. There are a few chores and some clean­ing that we needed to take care of, but we also planned on going out­side and play­ing in the snow like five-year-olds at heart that we are. We started with an awe­some break­fast — a hash of sweet potato, onion, mush­rooms and chicken apple sausage on thick-cut, toasted Amish all topped with an over easy egg and fin­ished with black sea salt. Keep read­ing A Tasty Start to a Cold, Wet Day»

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I’m Back! And I Made Spaghetti and Turkey Meatballs with Home-Made Sauce!


Okay, I know. It’s been way too long since I’ve posted. I could bore you with many excuses about how I’ve been too busy or how being sick fol­lowed by the major hol­i­days really got the best of me and my time. But in real­ity, my heart just hasn’t been in it. I’m not sure why. Don’t get me wrong, I love cook­ing. But lately I just haven’t had the drive or inspi­ra­tion to come up with any­thing culi­nar­ily speak­ing, let along have it be any­thing good enough to post about. I’ve been in a rut. But I think this dish may have done a lot to pull me out of that rut. The sauce alone is by far the best I’ve made. Its bold and com­plex, yet not over­pow­er­ing and it per­fectly com­pli­ments the light­ness of any kind of pasta. But that’s not the rea­son I made this dish. It just so hap­pened that our most recent share from our CSA had fresh home­made whole wheat spaghetti in it and it made me  imme­di­ately start crav­ing meat­balls. Keep read­ing I’m Back! And I Made Spaghetti and Turkey…»

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Simple Saturday Egg Breakfast


Two organic, free-range farm-fresh eggs over easy with salt and pep­per and toasted fresh Amish honey wheat bread topped with apple but­ter. A deli­cious Saturday morn­ing treat. Have a great week­end everybody!

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Thanksgiving Leftovers: Spicy Tequila Lime Turkey Tacos

20091201-Turkey Tacos

Everybody has expe­ri­enced it. Piles of thanks­giv­ing food left over after the big meal. For days at almost every meal its turkey, dress­ing, pota­toes, etc. Monday I took a big plate of every­thing we had at Thursday’s Thanksgiving feast to work with me for lunch. It was still really good, but it had lost its charm. Instead of deli­cious smoked turkey and excit­ing sides it was just another round of left­overs. I was done with Thanksgiving food. It was time to move on. Inspired by a taco theme day on Whiskerino (a bian­nual beard grow­ing com­pe­ti­tion I’ve par­tic­i­pated since its incep­tion in 2003), I decided that slow-cooking the turkey in a spicy sauce would be a great way to use up the rest of the turkey we had left. Keep read­ing Thanksgiving Leftovers: Spicy Tequila Lime Turkey Tacos»

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Thanksgiving, Family and Food. And a Recipe!


I hope every­one had a great Thanksgiving. I know we did, but we almost didn’t. A few weeks ago I came down with the swine flu which then turned into pleurisy. For more than the last two weeks I have been in bed. I didn’t really leave the bed or couch unless i needed to go to the bath­room. Unfortunately that meant no cook­ing which really sucked. Fortunately, I did get bet­ter in time for us to host Thanksgiving for my fam­ily this year. I am so glad that I did get well in time because it was awe­some. Megan and I made a lot of great food with the help of my sis­ter, Annalise, who cam into town a cou­ple days early from New York. We spent a lot of time in the kitchen laugh­ing, cook­ing and mess mak­ing to put together the best thanks­giv­ing meal any of us has ever had. Keep read­ing Thanksgiving, Family and Food. And a Recipe!»

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My Butternut Squash Lasagna

Okay, I’m back. It’s been crazy around here. We went to Portland, OR for an awe­some get-a-way that turned into a glo­ri­ous week-long extrav­a­ganza of foodie bliss. I promise I’ll soon post a recap of our trip along with pic­tures of some great times. But for now, on with the show!

20091104-Butternut Squash Lasagna

I’ve titled this My Butternut Squash Lasagna because it seems every­one and their mother has their own recipe for this fab­u­lous fall-flavored, Italian-inspired dish. Now, I know some of you will think, “Oh look, he’s mak­ing more win­ter squash. What else is new?” Keep read­ing My Butternut Squash Lasagna»

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Spicy Pumpkin Curry Soup

20091010-Spicy Pumpkin Curry Soup

Lately, with the weather going fur­ther and fur­ther towards win­ter here in Nashville, we have been crav­ing foods with warmth. Especially Megan, who could die from hypother­mia in 70º weather. And I’m not just talk­ing about food that is served warm. Megan had the idea for this spicy, India-inspired pump­kin soup that sounded like it would help keep our body temps up. This soup was hearty and served pip­ing hot, but the spice to it from the Madras curry and cayenne really warmed us up! It’s not overly hot by any means, it’s just enough to let you know its there. But this soup is not jsut about the spice. There’s depth of flavour from the pump­kin and other spices as well. And, what’s more, it’s souper easy to make (I know, I’m hilar­i­ous with the puns)! Keep read­ing Spicy Pumpkin Curry Soup»

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Apple Pie-O-Lantern and Spiked Spiced Cider

20091016-Apple Pie-O-Lantern

With fall apon us (and threat­en­ing to sur­ren­der us com­pletely to win­ter), few things sound bet­ter to me right now than warm baked goods uti­liz­ing the fruits that are in sea­son. For dessert last night, Megan made this awe­somely adorable and sea­son­ally appro­pri­ate apple pie-o-lantern. There wasn’t much to it, store bought crust, Megan’s mom’s home­made apple pie fill­ing. But, it was darn tasty. And, with the face Megan gave it, how could I not share this? Keep read­ing Apple Pie-O-Lantern and Spiked Spiced Cider»

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Pumpkin Spice Pancakes with Shaved Dark Chocolate

20091011-Pumpkin Spice Pancakes

After the weeks of glo­ri­ous win­ter squashes from the CSA, this last week we finally got a pump­kin! We instantly started mak­ing a list of dishes want to use it for. Pumpkin bread, soup, muffins, pan­cakes, pie, etc. — you get the idea. Fortunately, the pump­kin was large enough that we can use it for a few meals. One after­noon Megan roasted the pump­kin, allow­ing us to use it when­ever we need, which is great because I wanted pan­cakes as soon as I woke up this morning.

The pan­cakes were won­der­ful — nice pump­kin fla­vor, a bit of spice from the cloves. Even bet­ter, this recipe couldn’t be any eas­ier; just throw some ingre­di­ents in a blender and you’re ready to cook. Keep read­ing Pumpkin Spice Pancakes with Shaved Dark Chocolate»

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