Thursday, April 29, 2010

Italian Flag Chicken

Adapted from Rachael Ray's recipe here (sorry, dad!)

This is called Italian Flag Chicken because the colors of the Italian flag are red, white, and green, just like the ingredients in this dish. The real shocker, of course, is that I made it without any garlic!

I love this recipe because it's fancy enough to serve for a special dinner but it's so simple - just five ingredients outside of what should be your pantry staples--salt, pepper, and olive oil.

Tuesday, April 13, 2010


I made vegan cupcakes.

If you have known me for more than a week, you will know how funny that sounds. I mean, have you ever seen me make a dessert without mounds of butter, cream, and at least a few eggs?? Growing up, I always equated the words 'vegetarian' and 'vegan' with 'disgusting,' because, well, all the food I had like that when I was younger pretty much tasted like cardboard.

Maybe it's living in this eco-friendly slightly hippie town (it tries, for New England). Or my weekly trips to the local organic bakery to buy bread. Or the fact that I just signed up for a produce share from a local farm. Whatever it is, we have discovered some pretty delicious organic, vegetarian and vegan food in this town. Which is probably why I looked twice at this recipe.

And I am glad I did, because these were yummy vegan cupcakes.

And I used plenty of glorious butter in the frosting, so Mom, you can stop looking so shocked now ;)

Reason #2 that you should make these cupcakes, is that they are incredibly easy. Seriously, I could make them with my eyes closed. Your seven year-old could make them. Just measure half the ingredients, stir, measure the other half, stir, combine, and stir again. Then bake. That's it!

Tuesday, April 6, 2010

Tomato Sauce with Butter & Onion

This sauce is the easiest yet. So easy in fact, that I don't always make homemade pasta to go with it. (shhh, don't tell anyone!) But seriously, if you are looking for a simple dish you can make with ingredients you already own, try these three:

Yes, that's it. Just tomatoes, butter and onion. Pour a can of whole peeled tomatoes, with their juice, into a pan. Add 5 tablespoons of butter and half an onion (peeled, but not cut). Simmer, uncovered, for 45 minutes until thickened. Stir occasionally to break up tomatoes.

Discard the onion (save it for later!), and serve over cooked pasta. This serves 3-4 people, depending on how much sauce you like on your pasta. Even your pickiest of eaters will like it!