2015 Goals, Cooking Edition: Eggs, Snack and My Blog

So another goal I have for 2015 is to become a better cook. It’s something that I can continuously work on with every new dish. That’s one of the reasons I love cooking in general. You learn something new every time you make a dish, new or old. But in 2015, I have some immediate goals in regards to cooking:

1) Learn how to cook every version of the egg. I felt that the second half of 2014, I dedicated myself to chickpeas, zucchini and the runny egg. Specifically, the fried egg. I put it on top of everything, for breakfast, lunch, and dinner.

I promise, even with the egg slightly burnt on the edge, it was perfect.





And Breakfast!

But, I went to brunch with a friend (at a lovely local restaurant called Milktooth) and my breakfast came with a poached egg. Dun Dun Dunnnnnn.


Definitely looks prettier than my food.

And I might be a tiny bit overdramatic but after spending the past 20 years really only eating scrambled or hard boiled eggs, I realized a) there are so many variations of the egg and b) at this point I can really only make scrambled and fried eggs. And that’s just sad. Eggs are a great source of protein and as I have already noticed, can basically go with any meal. I’ve already attempted the poached egg, with some moderate success.


My most recent Bibimbap. Poached Egg, Carrots, Sliced Beef, Green Beans, Kale and some Shallots over rice. Yum.

So at least for the first half of the year, 2015 = Eggs!

2) Another goal of mine is to find the perfect healthy snack. Of course, the obvious answer is fruit or vegetables. But you can’t always just eat fruit and vegetables. When I got back from Christmas vacation, I didn’t have any groceries and that included milk. Without milk, I realized I needed to get some quick breakfasts for the week until my milk came (I have a grocery service that delivers to my apartment and one of the things I get is fresh milk, my service is on Thursday). So I picked up some greek yogurt and some breakfast oatmeal bars. I quickly realized the breakfast bars were extremely delicious and would make a great snack….. but they put SO MUCH SUGAR in them. I’m pretty sure a small chocolate bar has less sugar in it. So I’ve found some alternative bars/balls that I’m going to try and make. I’m excited.



3) And last but not least my blog. So far I’ve been focusing on the recipes I cook in my day to day, and taking the pictures as I go with my fancy iPhone. BUT I know I could do better. Plus, everyone always says Quality over Quantity right? So I’m thinking of going down to three posts a week: A recipe, a Sunday Science post and a life update. It’s a manageable amount of posts and I can put more time into each one. For food posts, that means cooking the blog recipe on a Saturday or Sunday, where I can get actual natural light. It really can make a difference when it comes to food photos. An example:

Some delicious homemade chili.

Some delicious homemade chili. Taken at night under my oven light.

For example, I made this bowl of chili and then took a pretty picture of it.

Some chili I had later, picture taken at lunch.

There is a lot more behind sharing delicious food than just writing about it. Lesson Learned. I’m going to keep cooking recipes, reviewing them and sharing my attempt with you guys.

Happy Cooking in 2015!


Gobble Gobble Gobble: How I Made My First Friendsgiving Turkey

Rocket Science Scale: 4 – Complicated


I finally have a picture of me doing something that looks like cooking!

SOOO, I’ve made my first turkey. It was a glorious 10.5 lbs. Which cost six dollars. Since it was a “young” turkey (whatever that means) and I think my grocery story really wanted to get rid of it for the butterballs coming in next week.


I decided that this year I wanted to have a Friendsgiving. What’s a Friendsgiving you ask? An excuse to make a turkey. And eat Thanksgiving food weeks before Thanksgiving. I guess I like my friends too.

Look Mom, They're Real!

Look Mom, They’re Real!

Since I was the host, I decided to make the turkey and stuffing. I’m not a gravy fan so that didn’t happen. But read on for my personal do’s and dont’s for making a turkey. Because I made plenty of mistakes on my first turkey and maybe my tips might help make your turkey better.

The Turkey Story: Friendsgiving 2014


Continue reading

Kitchen Basics: Beets Beets Beets

Rocket Science Scale: 0 – Kitchen Basic

These suckers.

You must be thinking, why beets? In my effort to try and eat healthier, I picked some beets up at the farmers market. And then realized I had no idea what to put them in or how to cook them really. So I thought it would be a good idea to throw them in a stir fry [Recipe Coming Thursday]. That’s when I learned that beets take forever to cook (not standard stir fry time). And beets are a mess to work with.



They stain everything pink. But I cooked this during October, which is breast cancer awareness month, so I was on theme? Right?



Beets are worth the time and mess though because they have a sweet taste and have like zero calories. Which means they moved up on my veggies-to-use list since you can eat as many as you want. (Didn’t you hear me say zero calories!?**) So I decided to learn how to cook them correctly (yay internet!) There seem to be two main ways to go. Either you use your stove to cook them or you roast them. I’ve done both methods but don’t have pictures of the roasting method (I roasted them before I started this blog). So I’ll just share the stove top method. Use the rest of the internet for the roasting method 😉

Continue reading

Roasted Peppers, Garlic and Veggies: A Lesson in Using Your Oven

Rocket Science Scale: 0 (Kitchen Basics)

So the more I cook, the more I learn that there are things I should just know. Like how to cut an onion properly (nope). Or how long the chicken needs to be cooked so it doesn’t kill you (I’ve got that one).

And I’m added roasting peppers to that list. And garlic. And veggies. With an oven. Unfortunately, none of the apartments I live in allow gas stoves, so I can’t just roast them over an open flame. But I always have an oven at hand when cooking, so this post is all oven related.



I will say, I’ve been roasting broccoli for a while now. Because its my favorite veggie and I tried it in this delicious dish once and now I eat roasted broccoli like candy. CANDY.  Continue reading