I recently bought myself a 3 pack of different nut oils – hazelnut, walnut, and pistachio oil. I’ve been using them to make salad dressings, and each oil gives each dressing a distinct delicious flavor. But the pistachio oil is by far the most delicious of those three. It is so flavorful and smells so good – kind of salty and savory and maybe a little bit of a cheesy smell, but in a good way. This oil smells so good that sometimes when I am in the kitchen I open it just to smell it.
So I’ve been thinking of ways to use it other than in salad dressings, and I decided to try to make this pistachio linguine dish. I used pistachio oil to make the garlic sauce and mixed the finished linguine with chopped pistachios for a nice texture with a crunch.
I’ve mentioned a few times that even though Aldo loves my cooking, sometimes he just wishes we would just order pizza so he can stuff his face with cheesy, doughy, meaty pizza goodness. And I totally get that. As delicious as healthy foods can be, there is something about pizza that is just so good that no other food can compare.
Well, he wanted pizza and he got pizza. The other day we made a stuffed pizza. This thing probably weighed about 5 lbs total. And it fed us for a few days. And it was GOOD. If you are attempting some kind of diet, you should probably look away. Close this page. Maybe check out this salad instead. (more…)
Buckwheat has been my best friend over the last couple of months. I’ve been making buckwheat as a side dish anytime we would normally have quinoa or rice. I find buckwheat to be yummier than both quinoa and rice – it has such a nice, earthy taste. Maybe it just reminds me of childhood – we never heard of quinoa in Ukraine, and buckwheat kasha was definitely a more traditional side dish than rice.
In this super quick and healthy side dish I combined buckwheat with a quick saute of onions, mushrooms, and green peas. And then I drizzled it with some truffle oil, to give it that extra ”OH MY GOSH WHAT IS IN HERE THAT IS SO GOOD” flavor. I am obsessed with truffle oil and truffle salt.
This salad is a lightened up version of the amazing Cajun Shrimp and Vegetables Pasta recipe. I was inspired to make this salad when I had leftover Cajun Seafood seasoning from the Healthy Solutions Spice Blends Recipe Challenge.
I used regular large shrimp for the pasta recipe, so they would blend in and be part of the dish. But for this salad, I wanted the shrimp to be the main attraction, so I used the biggest jumbo shrimp I could find. I LOVE biting into a large piece of shrimp, and then having more to go back for, instead of being able to finish a shrimp in one bite. You see how each shrimp is the same size as the avocado? Yum! (more…)
We just got back from a long weekend of skiing at Killington in Vermont with a few of our friends. It is now our third annual trip there, and I hope to keep the ski trip tradition going for as long as our legs are able to ski.
Last year Aldo proposed to me at the top of Killington peak while one of our friends got it on video. It was a super exciting moment (obviously), and both of us cried a little bit from joy, although Aldo refuses to admit it – he blames it on the wind, or something like that.
This year there was no surprise waiting for me at the top of the mountain, but the whole weekend overall was so much fun. I couldn’t have asked for a better weekend. We had 2 great days of skiing, and 3 very fun nights of hanging out, playing games (Cards Against Humanity and Kings), and laughing harder than I remember laughing in a long time.
On our way home from Killington Aldo and I stopped at Bob’s Diner in Manchester VT to have breakfast. I had a bacon-sausage-home fries breakfast skillet with 2 eggs on top, and it was THE. MOST. DELICIOUS. BREAKFAST. EVER. It was served in a small cast iron skillet with free coffee refills and genuine smiles from the server. I love it when small town places end up having amazing food.
Inspired by Bob’s Skillet, I decided to make a similar dish at home, but just a tad healthier with all the vegetables added in and a lot less grease.
I am pretty sure this will be my go-to dinner from now on. (more…)
So you know how I mentioned we had 28 pounds of venison in our freezer? Well we are slowly making our way through it all! We had slow cooker chili, Mexican Lasagna, venison steak, and now I made venison burgers.
I’ve always read that you need to add fat to ground venison if you’re going to make burgers. But what is the point of adding fat to such a lean, flavorful meat? I decided to see if venison burgers would be good without adding extra fat to them.
I’ve been dreaming of having egg salad for a while. Not sure why, it’s not something I usually crave, and I definitely don’t eat it that often. But I just couldn’t stop thinking about egg salad! There is just something so good about egg salad. How many times can one say egg salad in one paragraph?
I had some avocados that needed to be eaten soon, so I decided to make a twist on regular egg salad by throwing an avocado in there. And then when I realized I would be making green eggs, I had to go out and buy some ham to have green eggs and ham.
I feel like Steve Carell in that scene from 40 Year Old Virgin when he talks about making egg salad sandwich as the highlight of his weekend.
At the end of winter, do you ever get a feeling of ”Phew! We made it!”? It’s as if we all – as a society – survived some hardship together. And on that first warm spring day when everyone is out and about you can’t help but smile at strangers because you know you’re both experiencing the same feelings of happiness that day.
I definitely get like that.
I actually love the change of seasons, I love skiing, and I absolutely love snow and how beautiful and peaceful everything looks when it is coated by a fresh layer of snow. But I do hate the cold. I hate the tons of layers that make me feel clunky. I hate shivering when I am outside. If I can enjoy the winter from the inside of my warm apartment with a cup of tea in my hand, I am a happy person.
With that said, I wanted to make a list of my favorite recipes from this past winter that were posted on Babaganosh. Looking back at this, I would have to say we ate pretty healthy this winter. Mostly. There were definitely a few casseroles with lots of cheese, but don’t we need to store some energy for winter hibernation??
7 Best Winter Recipes from Babaganosh (2014-2015 Winter)
1. Swai Bake with White Wine Lemon Garlic Sauce. I made this dish for a family dinner party, and it is just the easiest recipe when cooking for a crowd. The sauce can be prepared ahead of time, and all you need to do is pop the Swai into the oven 15 minutes before you want to serve it. This recipe can easily be doubled.
The funny thing is I had no time to take fancy pictures of this recipe before serving it, yet this pin is my most popular one from all my recipes on pinterest! I guess when you have a good, healthy, easy to make recipe, you don’t need any fancy shmancy pictures.
One of the best ways to start a day is with a healthy breakfast, we all know that. But one of the best ways to start your day is also with a delicious breakfast. And delicious doesn’t always means super healthy – I’m thinking of you, french toast, pancakes with syrup, greasy bacon egg & cheese sandwich, cake. Cake for breakfast is probably not a good idea health-wise.
So my mission was to combine the healthy and delicious all in one breakfast. I had a bunch of veggies in my fridge and I started chopping away while thinking of the best way to make this into a breakfast dish. And that’s how the Breakfast Veggie Bake Surprise was born. (more…)
Ever since Karen from 2 teaspoons posted this Pulled Pork Sweet Potato Hash recipe, I couldn’t stop thinking about it. It took us almost 2 months to find the right time to make an extra large portion of pulled pork, so we could use the leftovers for this hash. Now that I actually made this dish, I realized that it is SO GOOD that it is worth making pulled pork just to use it for this recipe. (more…)