Zucchini Pesto Pasta
Improv cooking at it’s finest. I had bought some “Italian Squash” from the good ol’ $.99 store and this is what I came up with. Sliced the squash into strips, sauteed with onions, cherry tomatoes, and garlic. Mixed in store bought Trader Joes pesto, salt, pepper, cayenne, paprika, basil and oregano, and Parmesan cheese. Literally the easiest, most elegant and low carb pasta dish ever. 

Zucchini Pesto Pasta

Improv cooking at it’s finest. I had bought some “Italian Squash” from the good ol’ $.99 store and this is what I came up with. Sliced the squash into strips, sauteed with onions, cherry tomatoes, and garlic. Mixed in store bought Trader Joes pesto, salt, pepper, cayenne, paprika, basil and oregano, and Parmesan cheese. Literally the easiest, most elegant and low carb pasta dish ever. 

Pumpkin, Eggplant, Pepper Curry
This came out a lot better than I imagined! I had looked at a few recipes but ultimately improvised. Funny how some dishes just fall into place.
Ingredients included: 
Onion
Yellow Pepper
Eggplant
Cooked Long Island Cheese Pumpkin (From the Pumpkin Patch! I had previously baked in the oven the night before)
Tomato
Garlic
Vegetable Stock
Curry Powder
Various other spices, brown sugar, and honey
Parmesan
Green Onion
Sautéed all the raw veggies and garlic (except tomato) in a pan with olive oil. Boiled the vegetable stock, added tomatoes to the stock for 3 min or so. Pealed the skins off the tomatoes and added to the pan with the veggies. Added the cooked Pumpkin that i had previously baked the night before. Added curry powder and spices, let sit for a few min. Poured half of the stock into the pan, simmer for a few min. Sprinkled just a HINT of honey and brown sugar for that “sweet/salty/spicy” taste. Simmer. Added the rest of the stock.
I preferred less of stew and more of a dish, but this could easily be a soup if you wanted to add more stock and turn off the heat. 
Garnished with Parmesan and a lil green onion! 

Pumpkin, Eggplant, Pepper Curry

This came out a lot better than I imagined! I had looked at a few recipes but ultimately improvised. Funny how some dishes just fall into place.

Ingredients included: 

  • Onion
  • Yellow Pepper
  • Eggplant
  • Cooked Long Island Cheese Pumpkin (From the Pumpkin Patch! I had previously baked in the oven the night before)
  • Tomato
  • Garlic
  • Vegetable Stock
  • Curry Powder
  • Various other spices, brown sugar, and honey
  • Parmesan
  • Green Onion

Sautéed all the raw veggies and garlic (except tomato) in a pan with olive oil. Boiled the vegetable stock, added tomatoes to the stock for 3 min or so. Pealed the skins off the tomatoes and added to the pan with the veggies. Added the cooked Pumpkin that i had previously baked the night before. Added curry powder and spices, let sit for a few min. Poured half of the stock into the pan, simmer for a few min. Sprinkled just a HINT of honey and brown sugar for that “sweet/salty/spicy” taste. Simmer. Added the rest of the stock.

I preferred less of stew and more of a dish, but this could easily be a soup if you wanted to add more stock and turn off the heat. 

Garnished with Parmesan and a lil green onion! 

"Eggtastic"
A Sunday morning brunch: Grilled EGGplant, topped with seasoned and sautéed onions, yellow peppers, and tomatoes, finalized with a sunny side up EGG, fresh grated parmesan, sriracha and garnished with spinach.  

"Eggtastic"

A Sunday morning brunch: Grilled EGGplant, topped with seasoned and sautéed onions, yellow peppers, and tomatoes, finalized with a sunny side up EGG, fresh grated parmesan, sriracha and garnished with spinach.  

Boob Cake

It was my good friend Bree’s 30th Birthday and what better to make than the ol’ classic tittie cake. Bree loves a good set of knockers so I was determined to give her the chest of her dreams. 

*Note: This entire cake was created using only items purchased from the 99 Cents Store. I’m on a budget ya’ll! 

Using 3 boxes of confetti cake mix, i created 1 rectangle cake and 2 “bowl shaped” cakes. I had purchased 2 mini foil loaf pans and molded them around 2 cereal bowls. The result? PERFECT TITS. They may have been a bit lumpy but I knew the frosting would hide any blemishes. After strategically placing the boobs in the correct location on my rectangle cake, I made sure to carve out the hips to give it a more womanly shape. I used vanilla frosting with a hint of red frosting, Nutella, cinnamon, and chocolate sauce to create a skin color and to add more flavor. The areolas were actually these disgusting, dollar store quality, strawberry coconut, gluten free, fat free, sugar free, FLAVOR FREE cookies. They just happened to be the right size and shape for the job, I had no choice. I placed them on the boobs and used the red frosting to finalize the nipples.  

The entire project took maybe 2 hours and sitting in the fridge overnight to conduct. Let it be known that one of these bad boys done professionaly at a bakery can cost up to $90 people!!! I spent $10. AND it even tasted great. :) Definitely worth making your own and I encourage everyone to try it at least once in their lifetime. 

Special thanks to Bree Earl for turning 30 and making this all possible. <3

A Pumpkin Party

Last night I had a few ladies over for a little pumpkin carving bash, which for me equals the perfect excuse to try out some fun Halloween themed recipes and decorate the apartment! woohooo I LOVE HALLOWEEN…and FOOD…and THEMES!

On the menu:

  • Black Bean and Pumpkin Soup: Pureed black beans, onions, chipotle peppers, Speckled Hound pumpkin (baked and pureed from scratch), vegetable stock, spices and seasoning. Topped with pumpkin infused sour cream sauce and ground roasted pumpkin seeds. 
  • Deviled “Eyeballs” : A deviled egg recipe i concocted…yolk mixed with mayonnaise, grey poupon mustard, relish, sirache, balsamic, spices, and olives with red food dye—-errr i mean REAL BLOOD! muahahah
  • Cinnamon Rolls w/ Pumpkin Frosting : Pillsbury canned cinnamon rolls with Speckled Hound puree mixed with vanilla frosting to dip. Semi-homemade and proud of it. 
  • Roasted Pumpkin Seeds! Seeds from the Speckled Hound pumpkin roasted with olive oil, Himalayan salt, and smoky seasoning. 

It was a very small gathering but worth the time and effort to try some ideas I may or may not have gotten from Buzzfeed. I’m turning more into my mother every day. :-P

Beloved Bacon Cake
It was the annual summer vacation with the fam. This year I decided to bring along my good friend Frankie, an avid lover of food, adventure, skateboarding, and smiles. Towards the end of the trip, Frankie and I hadn&#8217;t contributed a special meal for everyone. Both my sisters, and step brother had prepared dinners on previous nights&#8230;.so it was our turn to participate and trump everyone else in the process. It ALSO happened to be my step brother Rob&#8217;s 23rd Birthday.
Solution? = Bacon Covered Birthday Cake.
This was a last minute idea and we only had the aisles of a rather small and limited market down the street. We bought: Cake Mix, Bacon, Cream Cheese Frosting, eggs, and Chocolate. Assembled all the ingredients, adding bacon grease to the batter, tossing the cooked bacon in melted chocolate and a sprinkling with a little salt, and ended up using leftover berries and lemon/ orange zest to mix up a tangy compote to drizzle all over the cake when finished. It. Was. Rich. but OH so phenomenal. Thanks to Frankie for the compote idea that was the &#8220;icing on the cake&#8221; for this recipe. ;)

Beloved Bacon Cake

It was the annual summer vacation with the fam. This year I decided to bring along my good friend Frankie, an avid lover of food, adventure, skateboarding, and smiles. Towards the end of the trip, Frankie and I hadn’t contributed a special meal for everyone. Both my sisters, and step brother had prepared dinners on previous nights….so it was our turn to participate and trump everyone else in the process. It ALSO happened to be my step brother Rob’s 23rd Birthday.

Solution? = Bacon Covered Birthday Cake.

This was a last minute idea and we only had the aisles of a rather small and limited market down the street. We bought: Cake Mix, Bacon, Cream Cheese Frosting, eggs, and Chocolate. Assembled all the ingredients, adding bacon grease to the batter, tossing the cooked bacon in melted chocolate and a sprinkling with a little salt, and ended up using leftover berries and lemon/ orange zest to mix up a tangy compote to drizzle all over the cake when finished. It. Was. Rich. but OH so phenomenal. Thanks to Frankie for the compote idea that was the “icing on the cake” for this recipe. ;)

Apple Pickin’, Trick or Treatin’ and  Fall Cookin’ 

I spent the day outdoors Sunday with some friends wondering the woods and fields of Big Bear Mountain. We started off picking apples at Riley’s Apple Orchard, hopped on a “train” to an Apple Festival, made a pit stop at Mom’s Country Orchard for some sampling of cider, preserves, and nut butters…had lunch at the KKK (Kopper Kettle Kafe, surprisingly delicious and definitely religious..) and finished it off to a good old fashion trip to Live Oak Canyon’s Pumpkin Patch, fun for the whole family (or ya know, five flannel wearing lesbians), where we snuck into the corn maze, guzzled down a root beer float, acted like children, and spent probably way too long picking out pumpkins…

…but for a good reason! They had a TON of varieties. Different hybrids of pumpkins, squashes, gourds, corns, etc. I used to cook with squash all the time when I lived in Athens, OH but haven’t had much access to it since I moved to Los Angeles. I decided to pick out the following:

  • 1 Long Island Cheese pumpkin
  • 1 Knucklehead pumpkin
  • 1 Speckled Hound pumpkin
  • 2 Acorn Squashes (have made these many times but not in the colors they had!)
  • 2 Baby Butternut Squashes
  • A bunch of gourds and 3 beautiful dried indian corns in a plethora of colors. (decoration only)

LONG STORY SHORT…i have a shit ton of squash and pumpkin that I will be cookin’ up soon! Definitely plan on referring to this lovely article via Buzzfeed for some inspiration:

http://www.buzzfeed.com/christinebyrne/pumpkin-desserts

p>until next time…

A review of The Fat Cow in Los Angeles, CA. 

I went to The Fat Cow for the first time for dinner a few nights ago with a few friends. We sat inside which was dimly lit, funky, industrial, and quite charming! Our server was Winston, who was extremely knowledgeable of the menu and a very friendly guy. He made some suggestions and we were all really hungry so we ordered A LOT… here’s the break down:

Started off with the Corn Soup which was pretty much heaven in a bowl. Light and airy, a sweet corn pureed foam with a little fried cheese-ball for added crunch. Me and everyone else at the table finished it to the last drop. 

Next came the Ahi Tuna Tartare. Pretty presentation. The tuna and avocado paired nicely with the nuttiness in the taro chips which were stacked on top and made for fun and easy sharing experience. 

Then we had the Brussels Sprout Pizza w/ Pancetta, which was delightful. A white pizza with a thin but puffy crust. Overall light and crunchy/ salty and cheesy. A+

HONORABLE MENTION: Squash Blossoms. You get four of these fried, fluffy, large sized nuggets and will never see squash the same again. 

Okay so onto the entrees, 

My friend and I shared the Short Ribs and the Fish and Chips. Short ribs served over a bed of creamy mashed potatoes and beef sauce, No knife necessary and extremely tender. Fish and Chips almost looked like 2 giant egg rolls. A decent portion of fries included with a side of mashed peas for dipping. An interesting add on but actually quite good. 

Finally, Dessert… (yes, we really went all out on this meal :-O)

STICKY TOFFEE PUDDING. Get it. Eat it. Love it. Dense cake in a sea of caramel toffee sauce. Rich, but so damn worth it. I promise you will lick the plate clean. 

I obviously enjoyed my time at The Fat Cow and will definitely head back.

Thank you to Chef Mathew! 

"Twigs" in a Blanket
Inspired by the classic &#8220;Pigs in a Blanket&#8221; recipe and my mothers Asparagus Cigars: These little nuggets consist of grilled thin asparagus, salted, wrapped in Pillsbury dough, coated with an egg wash, topped with black sesame seeds, and baked in the oven for 12 minutes. A dipping sauce on the side: a bit of mayonnaise, soy sauce, honey, and garlic powder (most compliments came from the sauce alone!). I&#8217;m proud to have provided these as a lovely appetizer for a vegetarian Christmas.

"Twigs" in a Blanket

Inspired by the classic “Pigs in a Blanket” recipe and my mothers Asparagus Cigars: These little nuggets consist of grilled thin asparagus, salted, wrapped in Pillsbury dough, coated with an egg wash, topped with black sesame seeds, and baked in the oven for 12 minutes. A dipping sauce on the side: a bit of mayonnaise, soy sauce, honey, and garlic powder (most compliments came from the sauce alone!). I’m proud to have provided these as a lovely appetizer for a vegetarian Christmas.

Spinach Cakes

Eggs, flour, oil, and chopped spinach mixed into a batter with diced peppers, tomatoes, spices, and cheddar cheese. Plopped onto the skillet and fried into little green pancakes. Topped with black bean and corn salsa from a jar. Seriously delicious and pretty healthy too! Great way to get spinach into your diet. Popeye would be proud.