Tag Archives: vegetables

Fettuccini with Roasted Red Corn

Roasted Red Corn Linguine, and Some Things I’ve Never Tried

I found red sweet corn at Whole Foods last week.  Not Indian corn.  Not the band Korn painted all up in red.  Red sweet corn.  I’d never even seen it in a store before, let alone tried it.  So I bought some, because what do you do when confronted with something new and mysterious?  You eat it.  It works for babies, it works for puppies, it can work for you, too.


I’ve also never tried putting corn in pasta before.  I’ve seen it, and I’ve avoided it for a long time.  I shy against putting two carbs together in the same dish, I don’t know why.  It’s like carbs all the way down, and it makes me feel guilty.  But despite that, I decided to make linguine and add the sweet corn in to it.

It was delicious.


Of course it was.  I wouldn’t take the time to write up a recipe that was gross or disgusting, not to mention all the photos.  What kind of bored monster do you think I am?

Anyway, other things I’ve never tried:

-Eating an entire plate of Cap’n Crunch french toast from the Bomber (it exists and it is delicious but I fear it would kill me)

-Eating green eggs with a fox.  Eating green eggs in a box.  Eating green eggs here or there, eating green eggs anywhere.

-Strawberries that taste like pineapples.

-Making tiny ice cream sandwiches out of those little cookies they give you on Delta flights.


-Making my own puff pastry because I don’t hate my free time that much.

-Chocolate covered grasshoppers.


Now, I’m not saying that all of those things would be as delicious as this roasted red corn pasta…except for the french toast.  That would probably do it.  But I’m a little more inclined now to try…everything except the grasshoppers.  Maybe the grasshoppers.  Probably not the grasshoppers.


Roasted Red Corn Linguine, and Other Things I’ve Never Tried


    For the Corn:
  • 2 ears fresh red sweet corn
  • 1/2-3/4 cup olive oil
  • 1 cup fresh basil
  • 3 whole peeled garlic cloves
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • For the Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • For everything else
  • 1 pound fresh linguine noodles, cooked according to package directions
  • 1/2 cup fresh basil, chopped
  • 1 cup sliced red onion
  • 2 cups green beans, cut in half
  • 1 tbsp butter
  • pecorino romano, grated--however much you want


  1. Preheat the oven to 400F. Line two small baking pans with tin foil.
  2. Prepare the corn: place the oil, basil, garlic, pepper and salt in a blender and puree. Brush a few tablespoons of the oil mixture all over the sweet corn. Place the corn in one of the prepared pans.
  3. Prepare the chicken: in the other tinfoiled pan, place the boneless, skinless chicken breasts and the cherry tomatoes. Drizzle the olive oil over both and sprinkle them with the salt and pepper.
  4. Place both pans in the oven and roast for 30 minutes, or until the corn is browned and soft and the chicken is cooked through. Let cool slightly. Slice the chicken into strips. Hold each corn cob up on its end and carefully cut the corn kernels off the cobs.
  5. In a large bowl, toss the cooked linguine noodles, fresh basil, red onion, green beans, butter, chicken and corn kernels with the rest of the oil/garlic/basil mixture (from step 2). Sprinkle the pasta with the grated pecorino.
  6. Enjoy!

Basil Ravioli with Green Pea Sauce and Ham

Simple Basil Wonton Ravioli

Got to visit Boston for the first time this past week.  I was there for a conference and didn’t get to see a lot of the city, but I did walk a fair bit around the Back Bay area where the conference was.  It was beautiful and I can’t wait to go back.  I also got to have my first modernist, molecular gastronoy-esque meal at L’Espalier.  The dinner was incredible–you can check out my pics here.  And it was definitely an experience.

However, after a whole week of eating out, I was really ready to come home and cook something.  I also wanted something really simple.  It’s just me this weekend–Josh is in Vegas for his own conference (I know, right?)–so I figured I’d make myself something low-key.

Basil Ravioli with Green Pea Sauce and Ham

Normally, making ravioli is a little bit of a production, but for general ease, I like to use wonton wrappers.  They don’t produce exactly the same texture, but they’re good and fun nonetheless–plus, one less series of steps to take.  Here, I just wanted to showcase the basil fresh out of my garden with a little bit of creamy cheese and some olive oil.  I also wanted to use up the rest of the frozen peas sitting in my freezer, so I made another batch of delicious green pea-mint sauce.  That plus some diced, crispy ham made for a light, lovely repast.

basil ravioli

Simple Basil Wonton Ravioli Non-Recipe

Yield: 6 ravioli

Serving Size: 1


  • 6 wonton raviolis
  • 6 teaspoons mascarpone cheese
  • 6 small basil leaves
  • salt & pepper
  • grated parmesan cheese for sprinkling
  • 2 tbsp olive oil in a small bowl
  • 2 tbsp water in small bowl
  • 2 oz ham, chopped
  • 1 tbsp canola oil
  • 1 tbsp butter


  1. Prepare a pot of gently simmering water.
  2. Lay out a wonton wrapper. Brush it with some of the olive oil. Place about a teaspoon of mascarpone cheese in the center and top it with a small basil leaf. Sprinkle on a little bit of salt and pepper and grated parmesan.
  3. Dip your brush into the water and brush around the edges of the wrapper. Then fold the bottom corner up to the opposite corner, creating a triangle, carefully smoothing the edges of the wrapper together into a tight seal.
  4. Repeat for each additional wonton wrapper.
  5. Gently lower the ravioli into the pot of simmering (not boiling!) water and cook for about 2-3 minutes. Remove and let dry on a paper towel.
  6. Heat up the canola oil and butter in a medium-sized frying pan. Add in the diced ham and fry until crispy, then add in the ravioli and (gently again) fry until crisp and browned on each side.
  7. Serve the ham and wonton ravioli with a healthy drizzle of green pea-mint sauce, or even just a bit of olive oil or browned butter.

Chicken with Mint Sauce and Rosemary Potatoes

Green Pea Mint Sauce for Two

We have a new fence!  It’s very exciting.  It looks beautiful and it’s intact.  It’s also four feet tall at the shortest level, so Maggie (our Mastiff) has to stand up on her hind legs in order to peer over it, which she can’t do for very long.  She ends up looking like a prairie dog, searching the horizon for predators, before popping her head back into the confines of the yard.  It’s hilarious.

it also has nothing to do with green pea mint sauce.  Well, at best, they are only tangentially related.  But this sauce is as delicious and easy as Maggie is hilarious.  It’s a particularly great recipe if you’re just cooking for yourself or for  the two of you.  It’s quick, has few ingredients and requires little effort, but it can jazz up some leftover chicken breasts or a rotisserie bird with a great, fresh burst of flavor.

Chicken with Mint-Pea Sauce

It was actually my dinner tonight, along with a side of rosemary potatoes (see below) and this week’s Champagne Wednesday watermelon cocktail.  And it was delicious.  Cooking for one often ends up being quick and simple but that doesn’t mean you can’t treat yo’self.  And sure, the heavy cream in this recipe might negate some of the healthier aspects of the peas but the verdent green color will at least make you feel really good :).

Rosemary Potatoes


Green Pea Mint Sauce

Yield: 2 servings


  • 1 tablespoon olive oil
  • 1 cup frozen peas
  • 3-4 fresh mint leaves
  • 1/4 cup heavy cream
  • 1 oz herbed goat cheese
  • salt and pepper to taste


  1. Heat a small saucepan on the stove over medium heat. Add the butter and the peas and cook, stirring occasionally, until the peas are thawed and heated through.
  2. Add half the peas to the blender, along with the mint and and heavy cream. Purée until smooth. If you need a slightly thinner consistency, add some chicken or veggie stock, one teaspoon at a time until the desired results are achieved.
  3. Add the pea puree back into the sauce pan, along with the herbed goat cheese. Cook until the goat cheese has melted into the peas, stirring occasionally.
  4. Taste and add salt and pepper as needed. Serve over...well, anything, but I found grilled chicken to be particularly good.

Here’s  a “no recipe” recipe for rosemary potatoes: quarter some new potatoes.  Put them in a saucepan and cover them with at least a spare inch of water.  Boil until fork-tender.  Drain the water and add in a tablespoon of butter and a teaspoon of olive oil, as well as some chopped rosemary and a sprinkling of sea salt and cracked pepper.  Cook over medium high heat until browned and crispy, stirring occasionally.


Zucchini Calabrese Hash with Poached Eggs

Zucchini Calabrese Hash

Zucchini Calabrese Hash with Poached EggsI make some of my best dishes off-the-cuff when I don’t feel good.  When I’m sick, I need rest, green tea, and hot delicious food, in that order.  Plus throwing together a very quick, simple but tasty meal for myself lifts my mood and helps me feel better.

This little veggie hash is one of those things.  I didn’t think much of it when I threw it together the first time, but then it was gorgeous.  So gorgeous I had to make it again a few days later.  It not only takes very little time and looks gorgeous, but it’s easily customizable and full of veggies and it features one of my favorite sausages of all time: calabrese.   Continue reading

I’m a simple person.  I don’t want much in life.  A warm home, a happy family, an elephant, and a few good, simple meals.  This dish basically evolved out of me wanting a tasty, light dinner but also not having gone grocery shopping in a week and not having any meat or anything thawed.

I had a few odds and ends in the fridge, including a tub of cremini mushrooms that I’d originally bought to make this garlic butter roasted mushroom recipe from Smitten Kitchen.  Instead of making the recipe as is, I decided to use it as inspiration for this pasta dish.  I want all of you health enthusiasts to note that there is no butter in this dish at all.  So there.

Oh, but there are two tablespoons of duck fat. Yeah. Continue reading

cheesy chicken soupSunday was a busy day.  I got out of bed–and that was an effort, let me tell you–and made breakfast, prepared bread dough, did the week’s grocery shopping, found out my Twitter account was hacked (again, apologies to all involved), roasted chicken, made stock, made soup and still managed to watch Squid Invasion on Netflix streaming and thoroughly freak myself out.

But the important thing here is the soup.  It’s my cheesy, chunky comfort stew.  I originally made it for Paul and Josh last week for dinner.  Paul and I had a very good trade going: if I made dinner, he would bring cinnamon pie for dessert.  (I freaking love cinnamon pie and Paul makes it brilliantly.)  And since I knew I was going to want to have a really large piece of pie for dessert, I figured I would make something for dinner that was simple (cause I was tired), quick (cause I was short on time), vegetarian (because Paul is not of the meat-eating persuasion) and filling without being super heavy (cause pie).  Oh and delicious, of course, because that’s how I roll. Continue reading

New Math: Amazing Additions

When I was young, I had one of the infamous Teen Talk Barbies.  She and I would have long, imaginary conversations about the sociopolitical unrest in the Middle East, the impending real estate bubble, the stylistic value of cinéma verité…you know, all the usual interests of a ten year old girl.  At least, I would talk about those things.  Barbie, dear sweet, plastic-headed Barbie, would spout delightfully silly exclamations, like “Wanna have a pizza party?” and “Math class is tough.  Let’s go shopping!”

Actually, that’s not true.  I never had one of those Barbies and I only know about the infamous Teen Talk version off the doll because it was later parodied in a Simpsons episode where Lisa’s Malibu Stacy doll proclaims, “Math is hard.  Let’s go shopping!”

But let’s pretend for the sake of this post that I did have one of those dolls and in that case, alternative-reality me would be reminded of it years later when various friends and readers would flop down in their chairs, sigh, or type frowny-faced emoticons into messages and declare, “Cooking is hard.  Let’s eat out.”

Now, I may never teach you to like math–I’m not even going to try; after all, this is “Have Fork, Will Eat” not “Have FOIL, Will Calculate.”  I will, however, try to prove to you that not only is cooking not hard but it can also make basic math terribly tasty like these delicious make-ahead recipes that can be added to future meals for a nice boost of flavor and are easy to multiply and divide so you can make as much or as little as you want. Continue reading

The Easy Lentil Pantry Dinner for One (or Two)

This may come as a shock to some of you, but sometimes I really just don’t want to cook.  Some nights it’s like, “You know, I just want someone to bring me delicious, reasonably healthy food and serve it to me.”  That never really happens though.  Generally when those nights come around, we end up ordering pizza, which ends up being reasonably tasty but not at all healthy, often takes longer than I want it to and then Josh and I have this discussion about what’s better, Jet’s or Cottage Inn (Cottage Inn) and don’t even get me started on the sadness that befalls us when we realize we’ve run out of our beloved chili pepper flakes to sprinkle over said pizza.  I mean, there’s teeth gnashing and wailing and crying…it’s terrible.

Days where it’s just me for dinner can be even worse.  I won’t order dinner out just for me.  Often I take the opportunity to experiment and make something that I know Josh won’t really like to eat but as stated above, sometimes I don’t want to spend an hour in the kitchen doing this or that.  Now, partially to combat cooking malaise like this, we bought a chest freezer last weekend so that we could buy frozen dinners and pull them out when necessary (well, the freezer is partially to store frozen dinners and partially to store large amounts of pork shoulder for when I feel like some slow cookin’).  This is slightly odd for me, because I don’t often eat packaged dinners, with the notable exception of occasional box of Kraft Mac & Cheese (it’s the best powdered cheese-product you can buy and you know it).  It got worse when, after purchasing the freezer and a few bulk packages of Lean Cuisine steamer dinners (thanks CostCo), I got home, ready to crack open and try out a meal of Orange Chicken and realized…we don’t have a microwave.  Continue reading

the Great Recipe Experiment: #8-Romano Zucchini Sticks

It’s been a busy spring.  So busy that I’ve fallen behind in my Recipe Experiments. But there’s one thing I never fall behind on:


Yes, it’s true.  I’m a Gleek.  A huge one, too.  But I’m not alone.  There’s many of us.  We are legion.  We are loyal.  And we love to throw Glee parties and drink mojito slushies.  In fact, we had one such occasion this past Tuesday at the house of my fabulous friends, Brian and Rita.  We had a potluck dinner, complete with chicken marbella (delicious), quinoa (delicious), homemade bread (delicious), a corn-feta salsa (supremely delicious), more potato and corn chips than is probably healthy, homemade wine, the mojitos (of course) and these zucchini sticks.

Chase signed up to be the taster for this particular recipe experiment and he approves.  I’m in fact going to order a stamp that says “Chase Approves” and use it accordingly.  Seriously.  Well maybe not seriously.  But maybe seriously.  How much do stamps cost anyway?

This was a Parmesan zucchini recipe that I found originally on Cooking Light and then adapted a bit.  It makes a good appetizer, crunchy, delicious, and in there underneath the awesomeness and the bread crumbs is a vegetable.  So that counts towards your daily 5.  Just FYI.  And these are in fact so easy that I just prepared the parts of the recipe at home, brought it all to Brian’s and then assembled and baked them there.  About 5 minutes of prep, 20 minutes of baking and that’s all there is to it. Continue reading

Well Ain’t That Some Fancy Corn

The children of the corn give this two thumbs up

It’s officially summer here.  It’s sunny, it’s 80 degrees at 11am in the morning, my farm share is starting next week (!) and my husband can barely stand to go outside.  Yep, officially summer.

Every summer I seem to have a meal that I make on a regular basis, far more than anything else.  When I was 15, it was grilled chicken and rice.  Like every day of summer vacation.  Last year, it was hamburgers.  I seem to be coming into my groove when making burgers now.  It may sound weird, but ground beef brisket is the way to go, mixed in with a bit of ground pork if you’re of a mind, topped with a good flavorful cheese and onions that have been diced and cooked in butter with some dried herbs, and some guacamole.  But this year, this year my summer is apparently going to be embodied by simple evening meals of some good old grilled beef hot dogs and sausages.  Simple, quick, tasty, easy…perfect for hot weather, heavy on the sodium but light on my wallet.  But sometimes I feel the need to kick things up a notch and instead of slaving over an elaborate main dish, I instead serve the sausages simple and grilled (with some onions and peppers, of course) and pair them up with an awesome side dish instead.  Enter the corn. Continue reading

How Green is My Pasta: Penne + Avocado = Pastocado?

I know.  I’ve been neglecting you.  I haven’t written a real post for over a week.  And it’s sad.  But the truth is that…well, there hasn’t been much to write about.  I haven’t cooked a whole lot and what I have cooked hasn’t been very impressive, and definitely not worth sharing.  Although I did make chocolate granola bars last night.  And I will probably blog about them later.  I thought posting them would be much ado about nothing but then I realized that I keep eating them and that’s a good sign.

I have been busy doing one thing, however: reading.  One article I found today on the NY Times that I really enjoyed was all about…well, people like me.  You know.  Those people.  The ones who take pictures of every meal they eat.  The ones who fuss over lighting and crostini placement.  The ones who tweet their tastings, like “Just ate fugu from amateur chef…think I’m dying…bye cruel world.”  The ones who blog about their gastronomic adventures, posting picture after picture as though anybody else cares….cough…

Hey!  Who wants to see pictures of my dinner? Continue reading

Quiche Chic: the Tale of the Drunken Goat

Josh’s office held a potluck this week, which his coworker Sophia was kind enough to tell me about in advance (Josh is not very good about giving me advance notice of such things…it’s often a, “Oh, honey, I need a dish that feeds 20-30 people for a potluck…this afternoon” kind of thing.  But anyway…potluck!  Apparently this one had an international theme, in honor of the Winter Olympics.  Ooh là là.

Immediately I thought, “I’ll do something French.”  It’s my usual fallback.  I credit this to five years of French class and billions of hours spent watching Pepe LePew cartoons in my youth.  That crazy Pepe.  Doesn’t he realize that’s a kitty?

I had the perfect recipe in mind, too, something I saw recently on FoodTV: balsamic chocolate truffles.  While technically a recipe from Everyday Italian, I consider truffles French.  And even if they were Italian….still fits the international theme.  Also: chocolate.  Win-win.  But then I actually read the recipe and realized it would take like 4 hours to make those things and there was no guarantee they’d come out right the first time, and it’s a weeknight and well—maybe those were better left for a weekend project.  C’est la vie.

So now I had to think of a real dish.  Go go gadget brain!  So to speak.  I scrolled through the 15 or so recipes in my Evernote cookbook that are tagged “French” until I found one for a Roquefort quiche.

Hmm.  Quiche, you say? Continue reading

Brunchin’ Munchin': Freakin’ Fantastic Frittata

This is it.  The very last Sunday spent in my apartment.  Might as well celebrate it eggcellently (snicker).

Shortly before Christmas, my grandmother gave me a cast-iron skillet.  Gorgeous one, too, with nice high sides.  I have no idea how old it is but judging by the facts that it had been laying in the back of a cupboard, she couldn’t quite remember how she got it it and that the average age of items in her home is 53, I’m going to assume it’s probably about as old as me. But it’s nice high sides, ability to maintain a constant high heat and ease of going between the stove and the oven made it perfect for this morning’s potato and spinach frittata.

I’ve made frittatas before but I just want to reiterate how fantastic they are.  You can put anything into one, they’re fast and easy to make, very filling, easy to expand for as many people as you like and best of all, easily done in one pan. Continue reading

Silent and Savory: Roasted Squash-Stuffed Poblano Peppers (in Pictures)

Cut up one small onion, one medium summer squash and two cloves of garlic.  Mix together with a cup of sharp shredded cheddar, a tsp of salt, a half tsp of black pepper and a tablespoon of ancho chile powder.

Cut the tops off two large poblanos, clean out the seeds and insides and then stuff as much of the squash mix as possible.  Pour a bit of tomato or enchilada sauce on the bottom of a small pan, place peppers on top.  Pour any leftover squash mix over the peppers followed by more tomato sauce until peppers are fully covered.

Cover with tinfoil and bake at 425 for 40 minutes.  Uncover, sprinkle with more cheese let bake another 5 or until cheese is melted and gooey.

Enjoy!  Serves two.

A Simple Frittata….I had a lame joke for the title but decided to spare you…this time

Aaaaaaaaaand we’re back.

It was an odd weekend, really, this past weekend.  There was very little cooking and no baking.  Indeed, a pall of sadness hung over our apartment.  Poor Josh had to have all four wisdom teeth removed at once and…well, let’s just say, he’s seen better weekends.  And while I was reasonably healthy myself and not even a fraction as miserable as Josh, I tried not to cook too much because I felt sort of like a meanie making delicious food when he was subsisting on soft oatmeal and light Gatorade.

But today, as Josh slowly makes his way back to health and normalcy, I am slowly making my way back into the kitchen.  I baked a super easy cake recipe I found on AllRecipes.com, which yes, I did choose because it didn’t require butter and lazy girl that I am, I didn’t feel like trekking to the store to get more.  What’s even more shocking about that is the fact I was nearly out of butter to begin with.  But no matter!  I experimented and the cake looks good but as of the time of this writing, I have not tried it yet.. Continue reading

Veggie Carbonara: it's mostly healthy. And tasty. I swear.

The first time I had a pasta carbonara was at a cooking class at Hollanders in Kerrytown.  I’ve long been interested in the whole “bacon and egg pasta” idea, but only in philosophy, because after all…I don’t eat breakfast.  I know, I know, just one more of my weird culinary idiosyncrasies.  Still, I wanted to try making carbonara on my own, particularly seeing how easy it was to do.  I wanted something a bit lighter and healthier tonight though (something about eating crushed lentil soup from Pita Kabob Grill makes me crave healthy things…at least until someone offers me something chocolate).  So I opted to throw together a healthier vegetarian version of the dish. Continue reading

My Favorite Frijoles

I have been inspired.  By a delicious, delectable, delightful dish from Edible Aria: frijoles rojas.  Now, this wasn’t by a long shot the first time I’d seen this dish but the pictures looked soooo good I could not resist.  I know what you’re thinking: Lauren, dear, you are so magnificent.  How do you ever find all of these tempting treasures?  Oh, I shrug with a nonchalant sweep of the hand, I just stumble upon them.  I love Stumble.  I find so many fantastic things there.  The internet is my vast, giant cookbook and Stumble is my faithful page-turner.  Or something like that.

Anyway, what were we talking about?  Oh, right.  Beans.

So I needed something to make for dinner.  We had some tortilla chips leftover from Saturday…or Sunday…or one of those.  It’s all kind of blurred together now.  Anyway, I also had cheese, tomatoes, rice and some Spanish chorizo in the freezer, leftover from a trip to Eastern Market.  I’d found the frijoles recipe a few days earlier and figured…that’ll work.  Continue reading

Sorry Charlie, Peanuts are for eating, not for reading: Peanut Chicken Stirfry

Oh bother.

Since I was on my own tonight while Josh was out at a super exciting computer society meeting, I figured I’d make myself a very easy one pot Asian-inspired dish that Josh actually loves but never wants: peanut chicken stirfry.

Consider this less of a recipe, more of a guideline.  Actually, consider everything I write a guideline.  In fact, consider everything I don’t write a guideline too.  Just in case.

Anyway, I love this dish because it’s fast and delicious and only really requires one pot.  And you can swap all sorts of things in and out.  Basically what it is is a pasta dish with vegetables and meat and a creamy peanut butter sauce.  Let me tell you, it might sound odd, but if there’s one way to get your kids (and yourself) to eat vegetables, it’s to smother them in peanut butter.  Trust me. Continue reading

Long Live Jack, the Pumpkin…Seed

Despite the variety of pumpkin dishes that I have made, some recently, I am actually not that big a fan of pumpkin.  Josh is.  There is, however, one pumpkin thing that I adore: the seeds.  In fact, ever since I was a little kid, one of my favorite things about Halloween was carving my pumpkin and roasting the seeds.  We did it every year, even after I got too told to trick-or-treat, and it’s a tradition I carry on now.  I mean, sure I could do this anytime of year just by buying some raw pumpkin seeds from the store but that’s not nearly as fun.  I mean, if you’re going to carve pumpkins for Halloween anyway, why let all those delicious seedy innards go to waste?  No, no, that’s precious currency right there.  However, it has come to my attention–namely through my husband Josh, who, before meeting me, had never roasted pumpkin seeds before–that there are actually people in the world that have never roasted pumpkin seeds before. And this sort of injustice cannot stand.  How can I just ignore the sad, desperate pleas echoing out of the darkness from those who’ve never experienced the crunchy, salty, buttery goodness of a freshly roasted bowl of pepitos? Continue reading