Soft Boiling an Egg

I’ve never done this before, but tried to for the first time at the suggestion of Smitten Kitchen’s Warm Potato Lentil Salad. These directions from TheKitchn worked perfectly. Since I wasn’t going to eat the egg straight out of the shell with a spoon (instead taking it completely out of the shell and putting it on top of a salad), I opted for the slightly longer cooking time.



Linguini with Tomato Almond Pesto

I kind of botched this recipe a bit, but I think if I do it right next time it will turn out really well. Notes:

1. The main problem was I used a Vitamix instead of a food processor, so the sauce basically turned into a creamy, almond-milk tomato sauce instead of a crunchy. Next time, coarsely chop almonds in the Vitamix first, then take them out, blend ALL of the rest of the ingredients, then just mix in the chopped almonds at the VERY end (the recipe calls for you to put them in after the basil but before the tomatoes, but for me it should be at the very end).

2. I used parsley instead of basil (it was on hand). I think this was why it turned out a bit bland, I woke it up with a little bit of vinegar, but it was still a little underseasoned tasting.

3. Linguini! I don’t think I’ve really cooked with it before, but yum, al dente linguini is so delicious.

Pasta with Brown Butter Balsamic Sauce

I made the brown butter balsamic sauce recipe from 101 Cookbooks, which was delicious. I think the sauce would work well with a lot of different pastas. I used angel hair pasta instead of tortellini, but I made way too much pasta. Next time I’ll make less.

I also used sauteed broccoli rabe instead of arugula, which took longer but was pretty good. I always forget how much greens cook down, so I only cooked half of the bunch and ended up cooking the rest the next day. A single bunch of broccoli rabe probably makes 4-5 portions.

I also used leeks instead of onions, but sadly burned them because I didn’t take them out of the pan before I added the broccoli rabe. I might try this technique for caramelizing leeks next time.


Olive Oil – Not For High Heat

I had no idea! Olive oil burns at a much lower temperature than other oils, so don’t use if if you’re roasting at over 400F or stir frying over high heat. Try canola (or sesame) oil instead. Pan searing things in olive oil won’t work either, the oil needs to get hotter than olive oil’s burn point to successfully sear.




This Giada recipe is perfect! If you halve it, it makes plenty for 4 (when paired with veggies). The butter is optional, it still tastes delicious without (also of course good with olive oil and/or cheese).

Note: Half a recipe is 3/4 cup plus two tablespoon of dried corn grits. (1/2 cup plus half of 3/4 which is 3/8. 1/4 cup is 4 tbps, so 1/8 cup = 2 tablespoons. So 3/8 cup is 6 tablespoons, or 1/4 cup plus 2 tablespoons. So 1/2 c plus 1/4 c plus 2 tablespoons = 3/4 cup plus 2 tbsp).


Broccoli Soup

This seems like such a versatile recipe. I used frozen broccoli, frozen peas, and some lentils I had on hand. I threw in some fresh sage that really made it yummy. I also used milk instead of cream. Great use for frozen broccoli (because otherwise it can get a bit soggy).

So veggies + dairy + fresh herbs + maybe some beans/lentils = yum.



Don’t overcrowd the pan in a saute, otherwise you’ll steam the zucchini and it might get soggy.

This 101 Cookbooks recipe sounds delicious!


Caramelized Onions

These guys are delicious and can add a lot of flavor to many dishes (pasta, veggie, pizza, etc). They go great for pulling leftovers dishes together. You can make a big batch of them and freeze them for use later (since it takes around 25-35 minutes to get them nice a brown).

Here’s a great step-by-step with pictures.



This bitter green doesn’t work well in dishes unless there’s some sort of creamy element to balance it out. I tried it with angel hair pasta, olive oil and garlic, and it was too bitter. Then, I tried it with a creamy soup and a creamy pasta dish and it was delicious!