Amazing Corn Chowder

soup and breadI’ve had a bag of frozen corn in my tiny freezer for two months. This is unacceptable because the freezer is tiny and if it is full of corn, there isn’t any room for ice cream. I have my priorities.

I bought the corn when I made barley succotash and I’ve had the leftover bag ever since. When I need to add a vegetable for dinner, I often tell myself I’ll just heat up the corn, but I never do. I like corn on the cob, corn bread, and corn in things. But plain corn on the side isn’t very interesting to me and so the bag languished in the freezer.  Continue reading

Barley Succotash

IMG_0425[1]It’s been hot here, although I think the temperature is finally going to break today. I know I shouldn’t complain about the weather. It’s only been in the high 20’s. Crazy I know what that means right? It’s about high 70’s, low 80’s.

You’re probably reading this thinking, um, Mariel, that’s not hot. I know – I know, I just moved from DC where it’s hotter than hell. In DC low 80’s would feel like a wonderful cold front because summer is usually 100° with about a million percent humidity. But the thing is, high 70’s is hot here because air conditioning isn’t so much a thing here. Our flat doesn’t have air conditioning, the library doesn’t have air conditioning, and when you walk down the street you never pass a store and feel the cold blast of AC. We got a fan and that helps a ton. Continue reading

Piñon (Puerto Rican Lasagna)

photo 2 (3)Hi everyone. I wanted to say that I feel guilty I haven’t cooked or posted much in the last two months. And truthfully, it’s not likely to get better until the end of July. I leave for London (for real this time) in one week. ONE WEEK! I have lots to do to prepare! And then, I’ll be there a week before it’s time for me to leave on vacation to Greece. Tough life, right?

But the other reason I haven’t cooked much is that I love cooking for other people and I haven’t had much opportunity to do that. That is until a few weeks ago when I had a girls night at my apartment. It was one last big blow out with my girls before London. The eight of us (not all pictured below) had a potluck and we ate and we drank and we ate some more. In addition to piñon, we had salad, pizza, cheesecake, chips and dip, and raisin bread. Aren’t pot lucks excellent?! You get to eat all kinds of things! Continue reading

Rellenos de Papa (Stuffed Potato Fritters)

DSCN1293I love kitchen gadgets and accessories. Unfortunately, not all of my gadgets will get moved to London – you know space concerns, different outlet plugs, and such. So I want to use my gadgets before I put them in storage. The deep fryer is number one on that list. (My friends have even asked if I’ll have a deep fryer party).

Anyway, I’ve made today’s recipe before but I thought the deep fryer would take it up a notch. This recipe is a Puerto Rican recipe that is essentially seasoned ground beef, covered in potatoes, formed in to a ball, and then deep fried. Over the years, Ryan and I have made this recipe about a half a dozen times with mixed success. It always tastes good, but often the balls fall apart either while being formed or while in the oil. I thought using the deep fryer would help ensure good taste and good looks. Continue reading

Southwestern Quinoa Salad

noviceI have an ever-growing collection of wish-list recipes. I am constantly pinning recipes on Pinterest and ripping things out of Food & Wine magazine. I collect things that I think have lots of vegetables, that have a holiday theme, or that include my current ingredient obsession. There’s so much good stuff, but I think I only cook about 20% of what I collect. So, I’ve decided to make an effort and once a week attempt something from my vast collection.

I chose this recipe because it has some vegetables, good spice flavor, and ingredients already in my pantry. It’s an easy to make and very filling vegetarian dish. Also, this recipe makes a lot of servings. I’ve been eating it for lunch and breakfast for almost a week – which is fine because it’s tasty. Finally, it’s good both warm and cold so it’s a perfect on-the-go meal. Try it out, it’s yummy. Continue reading

Pad Thai Inspired Noodles

When I lived in New York my friend Emily and I would have date night and cook vegetarian dinners. Prior to cooking with Emily, I really had no idea what a vegetarian dinner looked like. I thought maybe, salad? But that can’t be dinner all the time. Anyway we got to be pretty good that one day I got MORE ambitious and while browsing in a bookstore I bought a vegan cookbook. I’ll be honest, veganism seems foreign and impossible to me. I love, love, love cheese.

But this recipe is awesome. Continue reading

Tex-Mex Stuffed Peppers

When I think of a new recipe to make for dinner, I want it to be something that 1.) helps get us to eat our veggies 2.) is something Ryan will like and 3.) is sort of fancy but not too hard to do after work. This recipe was a great choice. It’s delicious, not too complicated, and looks impressive on the table if you serve it to guests. Continue reading