First things first: Hi, I've missed you! I'm back in the field at work, testing patients on our computer diagnostic system, so I'm no longer able to cook during the day, work at night. Such is the life of a regular working stiff, though, so I have to get used to it.
Second: I've sold over 60 copies of my book in just a few short weeks! Are you one of the cool people reading Passion's Tide? You should be!
I GOT A KITCHENAID MIXER!!!!!
You won't believe how excited I am about this thing. It's so pretty, and shiny, and powerful, and HEAVY! Why didn't anyone tell me it weighs like 30 pounds?! But anyway, it's beautiful, and it's all mine!!
THANKS ELLEN AND DAD!
So after making cookies with the mixer (which took like...two seconds!) I decided to jump right in, feet first, in typical Sarah fashion: without reading instructions.
And you know what? Everything came out better than expected. So watch out world! Sarah's come a long way in a year, and she's ready to kick some more culinary ass!
Handmade pumpkin ravioli with sage cream sauce ...continue reading
You might notice a goat cheese trend on my blog, and there's a perfectly reasonable explanation for this phenomenon: I freaking love goat cheese.
But the main reason is because my boyfriend is lactose intolerant, and as he loves to cook with me, we have been trying out some low-lactose dishes. Luckily, there are some amazing recipes with goat cheese out there, like this delicious pasta medley that incorporates the goat cheese into a tangy, alfredo-like sauce.
Disclaimer: the photography might not be quite up to par for this post, as I was cooking at Kevin's apartment and he has little to no counter space to set up lights. ...continue reading
One year ago, if you had offered me an ooey, gooey slice of vegetable lasagna, I would have curled my lip in disgust.
Vegetables? AND no meat? I'll pass, thanks.
I had absolutely no idea what I was missing! My boyfriend found this recipe on the Pioneer Woman's website, and had me help him make it for his mother's birthday. We also made a typical meat lasagna using spicy sausage, and to our surprise, everyone loved the vegetable one more! Several of them had even requested that we skip the mushrooms, but ate the lasagna without knowing that the fungi were hidden among all the other veggies (sneaky, I know).
The secret to this lasagna is in the sauce. It uses a LOT of vegetables, diced very small and sautéed in olive oil and garlic, and then simmered with a can of whole tomatoes. I seasoned mine liberally with red pepper flakes, paprika, cayenne, and chili powder to give it a nice kick. The flavor is rich and incredible, and it makes perfect leftovers. I had a big piece every day for lunch this week! ...continue reading
How many of us have made New Years Resolutions?
How many of us have already broken them, not even three days into the year?
I'm certain that many of you have resolved to eat better, lose weight, get healthier. Not like last year, where you broke down and cancelled that gym membership in February, this year will be different!
Disclaimer: as I write this, I am elbow deep in a bag of skittles. So perhaps I'm not the best life coach. In fact...don't listen to me at all.
My New Years resolutions (for life, not for cooking) consist mostly of being happier, healthier, and figuring out what the hell I plan on doing with my life. Easy enough, right?
What we all can do though, is challenge ourselves to find or create some delicious and satisfying recipes that aren't horrible for you. (They don't even need to be healthy, but they can't be terribly unhealthy.) I'm going to help by starting the year off with some delicious spinach fettuccine, from my new Cooking Light cookbook I got for Christmas (you'll be seeing a lot of cookbook recipes now). ...continue reading
As I mentioned, last week's theme was going to be an "easier" one, so that I would have time to prepare for Thanksgiving next week. Turns out, baking bread wasn't as easy as I had planned, and I never got around to doing anything for the big holiday.
BUT I did manage to make a phenomenal meal, thanks to my awesome friend at SugarCrafter.net. Seriously though, I am so excited about this sauce.
Earlier this fall, I bought a few pie pumpkins and created my own pumpkin puree. Until now they've been in the back of my freezer, waiting for me to figure out what I was going to make with them. The possibilities were endless! More pumpkin cookies? Pumpkin pie? Pumpkin pie dip?
Why not use it in a savory pasta dish? I was looking through sugarcrafter's recipe archive, and came across this inspired recipe. I know people go crazy for pumpkin ravioli, and I thought this would be a great alternative.
Hands down, it's one of my favorite things that I've made this year. ...continue reading
This weekend, when I was planning my menu for the week, I found myself drooling over almost every recipe over at Can you stay for Dinner? a gorgeous blog written by a very talented woman, and chock full of delicious food and the most stunning pictures ever (can you tell I have a blog crush?)
So I decided to try out one of the more simple recipes and make buffalo chicken macaroni and cheese. Here is the original recipe from her blog, and if you are going to make this I would follow her instructions 😉 Use mine for a laugh if you want!
You will need:
I took this picture without the correct lighting. Ergo, the invisible milk carton.
- 1 cup milk (she used 1% but I only had skim)
- 1 tablespoon cornstarch
- 1 tablespoon butter (I should probably buy salted butter if I'm going to continue cooking this much)
- ¾ cup extra sharp cheddar cheese (3 oz)
- ½ cup crumbled blue cheese (2 oz)
- 4 cups cooked elbow shaped pasta
- 1 lb chicken breast, cooked and chopped into bite sized pieces
- 1/2-2/3 cup hot buffalo wing sauce (she recommended Franks, but I use my favorite anchor bar!)
Now, the first thing I'm going to point out is that her recipe calls for 4 cups COOKED pasta. I have come to realize that I do not read recipes clearly before I jump right in to cooking. In my head for some reason I read that as 5 cups uncooked pasta. So right off the bat, I have about a billion times more pasta then I needed.