Posts Tagged: basics

hummus and yam sandwich

Pro snacking for lazy yet well-intentioned students

I’m studying biology right now (well I was until taking a break to write this blog post) and snacking on a delicious hummus and yam sandwich. Truth is I have a better diet when I’m sharing meals with others. When

hummus and yam sandwich

Pro snacking for lazy yet well-intentioned students

I’m studying biology right now (well I was until taking a break to write this blog post) and snacking on a delicious hummus and yam sandwich. Truth is I have a better diet when I’m sharing meals with others. When

IMG_2952
/ Erin

Bethany’s Mom’s Fresh Homemade Rice Noodles/ My Mom’s Healthy Ramen

I pride myself on figuring out how to make all of the foods I like to eat at home.  That said, I maintain a short list of items that I have deemed too difficult to produce at home, and these

IMG_2952
/ Erin

Bethany’s Mom’s Fresh Homemade Rice Noodles/ My Mom’s Healthy Ramen

I pride myself on figuring out how to make all of the foods I like to eat at home.  That said, I maintain a short list of items that I have deemed too difficult to produce at home, and these

P1000299

Laying Hens and Herbal Teas

I am working at a farm this summer and fall! This is something I’ve been wanting to do for going on 10 years now, ever since I travelled down the west coast on a bike tour meeting farmers and other

P1000299

Laying Hens and Herbal Teas

I am working at a farm this summer and fall! This is something I’ve been wanting to do for going on 10 years now, ever since I travelled down the west coast on a bike tour meeting farmers and other

Four Weird and Delicious Pestos
http://bigsislittledish.wordpress.com/2013/04/24/four-weird-and-delicious-pestos/
/ Erin

Four Weird and Delicious Pestos

I know this is weird, but I don’t make basil pesto.  I make pesto for three reasons. 1.  I have some sad bunch of green something that I did not use in a timely fashion, but cannot stand to throw

Four Weird and Delicious Pestos
http://bigsislittledish.wordpress.com/2013/04/24/four-weird-and-delicious-pestos/
/ Erin

Four Weird and Delicious Pestos

I know this is weird, but I don’t make basil pesto.  I make pesto for three reasons. 1.  I have some sad bunch of green something that I did not use in a timely fashion, but cannot stand to throw

Finally, a good gluten-free pizza crust 
http://bigsislittledish.wordpress.com/2013/04/20/finally-a-good-gluten-free-pizza-crust/
/ Erin

Finally, a good gluten-free pizza crust

Until recently,  I have had a resigned attitude toward making gluten-free pizza crust at home.  The only really good gluten-free pizza’s I had eaten had been made in a wood-fire oven or on a grill and I don’t own either

Finally, a good gluten-free pizza crust 
http://bigsislittledish.wordpress.com/2013/04/20/finally-a-good-gluten-free-pizza-crust/
/ Erin

Finally, a good gluten-free pizza crust

Until recently,  I have had a resigned attitude toward making gluten-free pizza crust at home.  The only really good gluten-free pizza’s I had eaten had been made in a wood-fire oven or on a grill and I don’t own either

Gluten-Free Sourdough Starter
http://bigsislittledish.wordpress.com/2012/10/20/the-saga-of-my-gluten-free-sourdough-starter/
/ Erin

The Saga of my Gluten-Free Sourdough Starter

I decided to make a gluten-free starter this summer.  I was compelled to do this because I was determined to make a gluten-free version of my the dark sourdough rye bread that my grandmother used to make (Leib in Estonian).

Gluten-Free Sourdough Starter
http://bigsislittledish.wordpress.com/2012/10/20/the-saga-of-my-gluten-free-sourdough-starter/
/ Erin

The Saga of my Gluten-Free Sourdough Starter

I decided to make a gluten-free starter this summer.  I was compelled to do this because I was determined to make a gluten-free version of my the dark sourdough rye bread that my grandmother used to make (Leib in Estonian).

DSC01306
/ Erin

Sweet and Smoky Chipotle Seasoning Paste- And a love letter to my Texas friends

Good Mexican food is still not that easy to come by in NYC.  For years, I got around this sad culinary situation by working (and eating) in Texas as least once a year.  Sadly, this summer marks two years without

DSC01306
/ Erin

Sweet and Smoky Chipotle Seasoning Paste- And a love letter to my Texas friends

Good Mexican food is still not that easy to come by in NYC.  For years, I got around this sad culinary situation by working (and eating) in Texas as least once a year.  Sadly, this summer marks two years without

DSC05839
/ Erin

Peeling and Seeding Tomatoes- Why, How and When (plus a story, because I can’t help myself)

When I was seven or eight years old I went through a raw tomato eating phase.  My grandpa Orr would make me sandwiches with miracle whip, home-made butter pickles and delicious ripe tomatoes from his garden.  That dish would not

DSC05839
/ Erin

Peeling and Seeding Tomatoes- Why, How and When (plus a story, because I can’t help myself)

When I was seven or eight years old I went through a raw tomato eating phase.  My grandpa Orr would make me sandwiches with miracle whip, home-made butter pickles and delicious ripe tomatoes from his garden.  That dish would not

DSC08941
/ Erin

Red, Yellow and Green Thai Curry Pastes

For many years, I made very large quantities of  green, yellow and red Thai curry paste at Christmas time to give as gifts (and also to stock my freezer).  A few years ago my friend Kerthy helped me roast and

DSC08941
/ Erin

Red, Yellow and Green Thai Curry Pastes

For many years, I made very large quantities of  green, yellow and red Thai curry paste at Christmas time to give as gifts (and also to stock my freezer).  A few years ago my friend Kerthy helped me roast and

garam masala thumb
/ Erin

Garam Masala (two kinds)

Garam Masala is a spice blend used in Indian cooking.  It’s usually added at the end of cooking as the final seasoning.  You can buy it at the store but it really does taste better if you make your own

garam masala thumb
/ Erin

Garam Masala (two kinds)

Garam Masala is a spice blend used in Indian cooking.  It’s usually added at the end of cooking as the final seasoning.  You can buy it at the store but it really does taste better if you make your own