Posts tagged ‘recipe’

January 31, 2012

Cilantro Turkey Burger

I usually think that the things I cook sans-recipe (aka my Culinary BS experiments) are good, but. Well. This dinner was phenomenal.

She doesn’t know it, but inspiration for this one comes from my college friend, Emily, who keeps a cooking blog. Recently, Emily posted an amazing recipe for Cilantro Lime Shrimp, which I tried out for a little dinner gathering a few weeks ago now. The shrimp dish was excellent (make it!), and a fortunate side effect was a large amount of leftover fresh cilantro, which I would prefer to use instead of throw out.

Turkey is relatively plain, and uninteresting turkey burgers (read: not flavored or filled with things) can easily be dry & completely tasteless. The trick to make turkey burgers delicious is to fill them with juicy flavor givers. In this case, those things were cilantro, tomatoes, and red onion.

Turkey burgers are a great medium for creativity. Seriously. You can do anything with them. My friend served me mint & feta turkey burgers once. I made Apple Turkey Burgers a while ago. The only way to make a turkey burger not good is to not put anything in it & expect it to have a good flavor. Go crazy with these guys. But first, you really should try this preparation! 

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January 10, 2012

Chick Pea, Goat Cheese, Beet, etc Pizza

This pizza was initially inspired by my friend’s overly beety CSA load. Well, that and the fact that we wanted to make dinner together, but we didn’t want to grocery shop. This pizza came together based on the items in my fridge.

We’ve made this twice now, so clearly we are quite pleased with the concoction, and unfortunately I didn’t take phenomenal pictures either time (it’s hard to cook, chat, AND shoot pictures at the same time, especially when you’re not in the blogging mindset (yet!)).

Yes, if it was whole wheat dough it would be more nutritious, but we didn’t go that route (it’s harder, we were lazy).


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October 3, 2011

Culinary BS: Tex-Mex Style (?) “Beef” Fried Rice over Spinach

Clearly I have given up on naming things. On my lentil baked potato post, someone commented saying that it doesn’t matter what I call food, so. I give up. And I’m glad that you all don’t mind.

Update: after publishing this, I got a text from my favorite friend saying that I’m alienating millions of readers my making LHH a vegan blog. PLEASE cook these things with meat, if you want to! I just figured it wasn’t fair for me to completely stop sharing recipes & cooking things because I started doing the vegan thing. Great. The air is clear. 

This post is from back when I bought that beef imitation product and was messing around with it for 3 meals (yup, laziness in posting–whoops). I think it is clear that when I started cooking this meal, I had no idea what would happen. That’s sort of what goes down in this kitchen. I just pulled out ingredients until I got tired of pulling out ingredients and then cooked stuff.

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September 28, 2011

Culinary BS: Spicy Lentil Loaded Baked Potato

The most challenging part of being a culinary bullshit artist blogger is having to create names for the things that show up on my dinner plate. For example, while Summery Vegetably Italian-ish Polenta Meal of Excellence is really really great, that is a terrible name for it.

I think this name isn’t terrible. Not great. But. Not terrible. I know you always assume that the meals are better than the names.

I love lentils. They’re creamy, full of nutrients and fiber and protein and goodness, cost 99 cents a pound, and pair well with a wide range of flavors and foods. Also, look how much food is on that plate. I’m not a calorie tracker, but I’ll tell you this: If you replaced that potato and all of those lentils with a 3oz (which is small-ish) hamburger made of 95% lean beef and a whole wheat hamburger bun, this plate would remain the same number of WeightWatchers points. So. This is a bang for your buck meal, if you ask me! Also, while this meal takes and hour or so to cook, it’s very very easy. And. If I were to guess. Is probably about $2 a plate, if that. 

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September 4, 2011

How To Cook Just About Everything

I work with a lot of (excellent) college students, and right now is the time of the year where they are all settling into their new living quarters, and realizing that they need to depend on their own kitchen, rather than a dining hall, for sustenance.

So far, only one sorry kitchen tale has been brought to me (it was the story of a sweet potato that refused to cook fast enough), but as I eagerly await more, “Sarah, how do you cook?” questions, I figured I’d throw a post out there, dedicated new these new Kitchen Crusaders, in hopes that their kitchens soon produce delicacies finer than cup-a-soups, toast, and frozen vegetables.

Okay, before we get started…

Please make sure that your meals generally consist of vegetables/fruits, a grain or starch, and a form of protein. You know how to cook cereal, pasta, minute rice, salads, and sandwiches. You can probably do tacos, stir fry, pizza, and scrambled eggs really well. That’s all awesome. I’m going to walk you through some different (easy) preparations of foods that are healthy, inexpensive, and easy to find. Honestly, I googled most of these things when I first found myself in my own kitchen!

This is a very long post with a lot of information in it.  I’m hoping that this is everything you need to know to start really cooking for yourself all of the time! I’m trying to include the basic foods that don’t come with “this is how you cook this food” directions written on it, but let me know if I’m missing anything.

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June 14, 2011

Summery Vegetably Italian-ish Polenta Meal of Excellence

I’ve been exceedingly slow at posting this delicious meal because I don’t know what to call it. I think you’ll agree that I have not solved this dilemma, but am posting it nonetheless. You know about my recent brush with polenta infatuation, so I’m sure this post comes as no surprise. As I have said, polenta is one of those things that is delicious with just about anything else that’s also delicious. But polenta really isn’t the star of this dish. It’s just the only part of this dish that I actually know what to call. This tomatoey stuff, which I want to call a ragu, despite it not really being a ragu, is very simple and very crowd pleasing. There’s something about the zucchini/tomato/garlic/onion combination which I just find incredibly pleasing and refreshing and, when paired with fish, which I did in this preparation (although I have also successfully added chicken and pork instead of fish), this is just my ultimate summer comfort food.

So do allow me to share.

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May 30, 2011

This Pizza is Delicious & Interesting–please make it.

One of my loveliest friends visited Boston this weekend, and we remade (and improved, of course) a pizza that we invented in her Brooklyn kitchen in January. There is a good chance that our brilliant invention of this pizza was part of what inspired the start of le blog, so it’s high time that it gets its spot here.

I don’t eat pizza all that much because I see it as one of those things that’s only worth eating if it’s absofreakinglutely delicious & interesting. Pizza’s pretty cool, because, like all of my most favorite things to cook, it essentially offers a blank canvas with delicious possibilities on which you can do whatever the hell you please (I’ll spare you the side comment about my ever growing loves for polenta and oatmeal–don’t worry). If you like something, you can probably put it on pizza and you will like it more (we’re talking food items. I like my favorite pen, but I don’t think Favorite Pen Pizza would be tasty).

So what I’m saying is this: you can do whatever the hell you please with pizza. But. I promise that it’s in your best interest to make the pizza I’ll describe here. And if you don’t like it, my friend & I will eat it. All of it. Happily.

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May 10, 2011

Wondering What To Do with Polenta?

Do not fear–I will tell you.

This cornmeal based food is about as versatile as cornmeal-based foods get. As you probably know by now, I enjoy foods that change personality based on how they’re prepared. One day soon, I pledge to cook polenta from scratch, but I’ve only ever bought it in this tube-like packaging, (laziness).

It's not the most attractive of food items, is it?

Sometimes, in all its cylindrical glory, these polenta globules are found by the rice shelf, and sometimes they’re found near the cheeses and eggs, in the refrigerated area. I suppose it depends upon your grocery store. Obviously.

Anyway. I’ll throw up two preparations here, because, well. I eat these things half a tube at a time. When you first cut into the packaging of this, some water will squirt into your face. Just so you  are prepared.

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