Author: strejde
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My first frittata
I’ve made omelets, scrambles, and quiches, but I have been avoiding the versatile frittata for one silly reason: I don’t have a skillet with an oven-proof handle. Most frittata recipes call for finishing the dish under the broiler, right in the pan, to cook the top portion of the eggs. I had read of ways…
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Another way to use ricotta
Yesterday I made this super-simple dessert with a container of ricotta that was sitting humbly in my fridge. I’m not a big dairy consumer; I don’t like milk (or let’s say that milk doesn’t like me), not a huge fan of yogurt, though I’ll eat it occasionally, and we don’t have cheese every day. Lindsay…
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Easy as hummus
I make hummus for lunches at least once a week. It’s cheap, it’s easy, and it tastes so perfect with a toasted pita. My version is definitely not authentic, as it’s missing tahini, or sesame seed paste. I don’t keep tahini in the house, and I hate buying a small amount of it just for…
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Pizza Night
Last night Leti and I made this pizza for dinner. Justin loves it because of the peanutty flavor and heat from the red chile flakes. The original recipe called for sauteed cubes of chicken breast to be added to the sauce as it simmers, but when we went veg a couple of years ago, I…
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Shells and Beans
Years ago, when I first started cooking, in a small apartment in San Marcos, I found a cookbook called Looneyspoons. I tried lots of recipes from this book, and we loved all of them. Slowly, I bought more and more cookbooks, and this one got put on the shelf and sadly, forgotten about. Until this…