A Hungry Bear

lasagna-style strozzapretti (AKA my favorite food)

This is one of my all-time favorites. It’s super easy to make, and it actually *tastes better* if you make it at least a day ahead of time. I’ve adapted this from a recipe I originally saw in Food & Wine magazine. (more…)

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hoisin pork roast with rice and sesame broccoli

I’m a little obsessed with my slow cooker (known around my house as the silver bullet, although I’m not sure if I can continue calling it that now that my friend Teddy has pointed out what the term “silver bullet” means around her own establishment…). I just got it 2 months ago, so I’m still in that phase of wanting to try everything at least once. If you put a slow cooker recipe in front of me, I’m compelled to make it.

This one I saw in a Rachael Ray magazine. It turned out well enough, but I’m personally not as big a fan of hoisin sauce as I thought. I think I’ll try this recipe again but with a sweeter sauce. Or, like I do with barbeque pork ribs in the silver bullet, make a batch of fresh sauce when the cooking is done. This one calls for the sauce left in the cooker to be reused, and maybe that just grossed me out a bit? (more…)

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healthy-ish meatloaf and rosemary roasted potatoes

Meatloaf is one of those things that I don’t follow a recipe for, and I don’t necessarily make it the same way every time. Whenever I see a new meatloaf recipe, I may incorporate some of the ingredients the next time I make it. The basic foundation is meat + something bread-y + eggs + some kind of vegetables + seasoning + some kind of sauce on top. (more…)

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tilapia po boys

I tried a recipe tonight from the Moosewood Restaurant cookbook (a great recommendation from my friend Lydia — even though it’s a vegetarian cookbook, it’s not at all limited to veggies). It was super easy, just shake a few fillets of fish in a ziploc bag with 1/4 c cornmeal and 3 T Old Bay. This made for almost-spicy fish, so if you don’t like spicy, cut back on the OB. I used tilapia because it’s about 1/4th the cost of other mild white fish. The tartar sauce, also a recipe from MW, was just 1/2 c mayo + 1/4 c dill relish + juice of 1 lemon. (more…)

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mozzarella and tomato salad — in february

One of my favorite salads is the easiest thing ever to make — sliced tomato, fresh mozzarella, and torn pieces of basil. This time I found purple basil, which I didn’t even know existed. Drizzle a little olive oil, a drop of balsamic = heaven.

And yes, it would be better if it were summer, but the heirloom tomatoes at WF were still delicious…

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my MCFE*, morgan

I’m really lucky to have a best friend who is also the most creative artist ever. I can ask her for a graphic-arts-favor, and she’ll come back with something 1000 times better than I imagined. And she seems to do this in about 1/1000th of the time I would expect it to take. I really admire her. And thanks for the header artwork mo!

(*most creative friend ever)

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