My family LOVES pungent foods. I’m talking garlic, sardines, kimchi, cabbage, curries, … really, the stinkier the better. Also falling into this category: onions. If a recipe calls for half of an onion, we use the whole thing. I stop just short of eating them whole, like apples, but only just.
Onions are a member of the Allium genus, the grouping that also contains leeks, chives, garlic, & shallots. As luck (or, leek) would have it, this quiche recipe contains quite a few of these flavorful siblings! Okay, it’s not luck; it’s entirely on-purpose.
Isn’t Mother’s Day basically the same as Labor Day? After all, there would be no mothers on this earth without a day of labor. #lamaze
Lemon meringue pie, like quiche & quinoa, has somehow acquired a decidedly feminine aura. Sure, it has a light & delicate look — one might even call it dainty — but, when made well, the sharpness of that lemon curd is a full-on bodyslam of flavor, with a crisp-yet-airy meringue topping to add balance to the dessert. Even the manliest of men should be able to appreciate something like that!
With the commencement festivities now concluded, it’s back to baking — doctor’s orders! We’re fast approaching that time of year when those just-purchased green bananas morph into mushy, brown blobs in the blink of an eye. As such, now is an excellent time to share some of my favorite banana-based baked goods. I know you’ll go bananas for them too!
All of the excitement surrounding the Starbucks Unicorn Frappuccino reinforces the idea the odd phenomenon that is our obsession with colors. Tie-died clothing, unnaturally-colored hair, and food that I’m 99% sure no caveman would recognize all capitalize on our inexplicable attraction to color. These donuts are no different!
The plain and humble cake donut was always a favorite of mine from the classic, bread-aisle, boxed trio. Even in retrospect, this preference still surprises me! As a kid, I was, by rule, always attracted to the gaudiest, most colorful, sweetest, least “natural”-looking foods, yet still, the delicious simplicity of the plain donut broke won over my childish, unrefined palate.
I don’t know if there’s a valid evolutionary explanation for why stuffed things are so much more appealing than their unstuffed counterparts. Perhaps it’s the mystery of the unseen waiting inside, or maybe it’s the fact that stuffing something makes it BIGGER (and bigger is better). Who knows? I’ll end my speculations here, without delving into any Freudian fetal fantasies to explain this phenomenon; I’ll just keep enjoying cheese-stuffed chicken breasts, chickpea-stuffed eggplant, and, of course, these Nutella-stuffed Brown Butter Cookies, no questions asked.
An “SRP” in dentistry, short for “Scaling & Root Planing,” is an anesthesia-requiring deep-cleaning procedure. A FoodSwing Blog “SRP,” short for “Short Recipe Post,” is a concentrated flavor and humor experience…numbing optional.
Cake Batter Sugar Cookies
My dad really is right about everything, and the older I get, the more I realize it. Coupons are gimmicks. Sure, they CAN save you money, if used responsibly for items you would buy anyway. More frequently, however, coupons tend to lead you to purchase things you’d’ve never before considered, AND EVEN WORSE, they lead you to buy large quantities of them! The Jolly Rancher jelly beans featured in these cookies are case en pointe. Not only did I have a “Save $2 When You Buy 3 Bags” coupon, but the grocery store I was in had a “Buy 2 Get 1 Free” deal on top of the coupon. So, as you can see, I really had no choice. I HAD to buy these jelly beans.
In the dental world, CE stands for ‘Continuing Education,’ courses that you pay to take to keep yo’ skillz fresh; here, though, CE will stand for ‘Cheap Eats,’ meal recipes that are both affordable and delectable.
Pineapple-Black Bean Tacos
w/ Quick Pickled Radishes & Cilantro-Lime Brown Rice
Ticky tacky taco, sis-boom-baco! Don’t really know where that came from, but that was the chorus that would ring through the kitchen whenever my mom would make tacos when I was a kid (which was actually a bit longer ago than I am prepared to admit). My family likes to rhyme things.
Tacos were probably the most-frequently-requested birthday dinner of my youth. I loved piling my tortilla with as much STUFF as possible and cramming my mammoth creation into my mouth, letting all the taco juices dripped down my wrist onto my plate (or, lap, as it were). After all, what kid (or adult) likes neat and mess-free foods? Continue reading →
The combination of carrot and cake may, at first, seem odd (and maybe at second as well), but, if you’ve always shunned this springtime staple due to sheer cognitive dissonance, I sincerely urge you to take the risk and give it a try. Carrot cake, in no way, tastes like a dessert that’s been corrupted by the hefty presence of an interloping vegetable, and it certainly doesn’t taste “healthy,” rather, it tastes downright moist and decadent (especially when slathered with cream cheese frosting — its classic partner in crime).
There is a general misconception regarding yeast breads. Just because they take a lot of time to come together, many people assume that this fact necessarily means that making yeast breads is hard. NOT SO!!! The most important skill a yeast-bread-maker must possess is patience (they say it’s a virtue, you know).