Mushy Peas: The Best Way to Use Frozen Peas?

mushy peas

My affection for all things British runs deep.

As a kid with an excessive imagination, I found British history to be far superior to that of any other country – it was somehow more exciting and romantic to my small brain. And for most of my life, I considered British best. From classic rock bands, to history, to comedy.

London was my one and only choice of city to study abroad in, and I soaked up every bit of it I could. I walked everywhere and anywhere, became a regular at museums and pubs, and fell intensely in love with the city. Even its food.

What all of this nostalgic babbling is getting at is a little side dish called mushy peas.

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Breakfast Grilled Cheese

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A perfect grilled cheese sandwich is one of my happiest foods. It’s probably one of the first things I learned how to cook, and one of the first things I learned how to cook well.

Grilled cheese is all about nostalgia, comfort, and turning the already amazing components of bread and cheese into a crunchy, toasted, melted, gooey and buttery sandwich.

Today I bring you a breakfast version of one of my most beloved meals. It’s a breakfast version because there’s an egg involved and I ate it for breakfast, but it’s the type of grilled cheese that’s acceptable at any time of the day.

Serve it up on a Sunday morning/early afternoon (girl, you deserve a sleep in!) with a big cup of coffee, some fruit salad and the paper. You won’t regret it.

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Buckwheat Crepes with Brie and Mushrooms

buckwheat crepes
When faced with a good brunch menu, every restaurant-goer agonizes over the sweet or savory meal conundrum….Right? Is this just me?

During the week I’m on autopilot with breakfast. It’s always some variation of yogurt, fruit and oats. Oatmeal with fruit, yogurt with fruit, yogurt with oats and fruit.

But when the weekend rolls around, I like breakfast to be an event. A leisurely late breakfast where I pay people bring be strong coffee and warm food is at the top of my “treat yo’self” list.

Since I usually lean toward the fruity and sweet during the week, Saturday morning I wake up thinking of buttered bread, oozy egg yolks and melted cheese.

But sometimes that unexpected french toast with fruit compote, pecans and maple puts a snag in my ordering plans and changes everything I thought I knew I wanted from my brunch.

Maybe my dining partner will agree to share a “breakfast dessert”? That’s not a crazy idea, but there’s no guarantee they’ll be on the same page.

(Full disclosure: Fabes is always up for a breakfast dessert. Which is why we’re getting married.)

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Simple Shakshuka

voraciousvander//tomato eggs
I’ve had a busy two weeks since starting my new job.
At the end of each day, my brain is near exhaustion from just trying to remember names, learn new systems and commuting on crowded trains. Stimulation overload!
By the time I get into the kitchen, even the concept of inspiration is foreign to me. I’ve been falling back on easy and tried and true methods like roasting and sauteing for nearly all of my meals. And when all else fails, there are eggs.
shakshouka
So this is what you could call Shaksuka. Which is pretty much a fancy way of saying eggs poached in a rich tomato and pepper sauce.
A simplified version of just tomatoes, garlic and chili used to be my go-to when I was cooking just for myself after work. And I’m bringing it back! Here, there are a few extras like onion, peppers, paprika and cumin – to add some depth and smokiness.
This dish is a hug made of food.
It’s ease. It’s comfort. It’s perfect for one. Or two, if necessary.

Kale, Pea and Feta Frittata

kale feta frittata #voraciousvader

Look at that.

I made you breakfast, lunch, or dinner.

Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.

We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.

This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.

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Fig and Honey Bircher Muesli

bircher muesli #voraciousvander

I used to be one of those people who grabbed a coffee on the way to class or work and called it breakfast. Somewhere around the time that I began my first full-time job and started to run for exercise, I decided to try behaving like an adult and make breakfast a priority. I haven’t looked back since.

Breakfast during the week is what I dream about on my morning run, it’s my fuel and nourishment. On the weekends it’s a recreational activity – going out and getting the freshest bread we can find, trying a new restaurant, meeting up with friends, making something warm and slightly elaborate and enjoying it over too much coffee and the weekend papers.

Any way it’s had, breakfast is a happy part of my day.

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Butternut Squash and Swiss Chard Hash

In Australia, they call the beginning of summer the silly season.

As a general rule, I enjoy silly things. So a whole season of it? Sure, sounds cool to me.

It makes sense – the build up to Christmas and the New Year is filled with parties, long lunches, Christmas hams, champagne and sausage rolls. And to make matters more exciting/distracting, the weather is just starting to get good. I mean, it’s the beginning of summer combined with Christmas. Totes silly, right?

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