Category Archives: recipe

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Speedy Supper: Black Rice Bowl

dinner - recipe - vegetarian

I’ve been noticing a trend in restaurants lately – Rice Bowls.  Overpriced, uncomplicated rice bowls.  That, for some reason, I always end up ordering.

I decided I’m going to make them at home more often.  But because I’m super lazy, I figured out a way to do it much faster than it would’ve taken to go out and get it.

Heat up some rice.  You can make a large batch and freeze it, or use a ready-made kind.  (Or make it fresh.)  I used this Forbidden Rice found at the grocery store.  Toss it with your favorite salad dressing (I used a Carrot Ginger one).

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In a skillet, sauté whatever veggies you like (these are tomatoes/mushrooms); season with soy sauce.  Add some fresh avocado, and a handful of trail mix (this is a sample of Enjoy Life’s Beach Bash, which is nut-free).

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See how fancy?

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I wound up adding some leftover chicken to mine, but like this, it’s vegan and gluten-free and all that other stuff restaurants make you pay a lot of money for.

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More Recipes <—click!

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Giveaway: Put a Raw Egg on It

giveaway - product review - recipe

When I visited Italy – long before T.A.D. – I discovered the secret to a really great pasta sauce: raw egg.

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Davidson’s Safest Choice sent some coupons to try a dozen.  I found them at the local grocery store.

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Since they’re pasteurized, I threw one in at the end of cooking a quick dinner…

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…Collard Greens, TJ’s Bruschetta Sauce, and Parmesan Cheese.

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Silky, creamy magic.

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If you’d like to try some for yourself, let me know what you’re excited to put a raw egg in.  Just leave a comment below (US only).

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Recipe: Pumpkin Cheesecake

baking - dessert - recipe

Did you know tomorrow is National Pumpkin Cheesecake Day? DSCN6427 If you don’t care, you should.  Two people who weren’t fans of cheesecake or pumpkin pie demolished this slice at MessHall Kitchen. DSCN6436 So, of course, I got the recipe for all of us.  Now go forth and celebrate! DSCN6439

Pumpkin Cheesecake

by Chef Lauren Cartmel and Chef Sidoe Dukemajian of MessHall Kitchen

Ingredients

    For the Crust

    • 3/4 cup pistachio, ground up
    • 9 graham crackers, ground up
    • 1/4 cup sugar
    • 6 tbsp butter, melted

    For the Filling

    • 2 lbs. Room Temperature Cream Cheese
    • 1 and 3/4 cups Sugar
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Ground Ginger
    • 1/2 teaspoon Clove
    • Pinch of Nutmeg
    • 1 lb. Pumpkin (puree)
    • 5 Eggs
    • Pinch of Salt
    • 1 tablespoon Vanilla
    • 4 tablespoons Flour

    Instructions

    Preheat oven to 350 degrees.

    Mix crust ingredients until combined, then press into the bottom of a springform pan. Bake 15 min or until golden brown around the edges. Remove from the oven and cool for 10 min.

    Change oven to 300 degrees and make the filling.

    Cream together cream cheese and sugar (scrape the bottom of bowl frequently to ensure all cheese is creamed and there are no chunks)

    Add Pumpkin (puree) and continue mixing

    Add Eggs (1 at a time)

    Add remaining ingredients until completely incorporated

    Bake at 300 degrees for 1 hour or until cake is set.  Garnish with whipped cream and a gingersnap cookie, if desired.