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a little fancy: cheeze sauce
http://little-fancy.blogspot.com/2011/10/cheeze-sauce.html
Wednesday, October 26, 2011. After reading about Angela's cheeze sauce. I not only starred it in my reader but I took the time to email myself the link. The message to me from me with lots of cheezey love has been in my inbox for a few weeks now, and I finally got around to making the basic cheeze sauce over the weekend. I did a basic there's-not-much-in-my-kitchen-right-now pasta with just whole wheat penne, spinach, and the sauce. And y'all. It was unbelievable. Wednesday, October 26, 2011. Pork Stew w...
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a little fancy: how to make soup
http://little-fancy.blogspot.com/2011/10/how-to-make-soup.html
Sunday, October 23, 2011. How to make soup. It took me a long time to learn to improvise in the kitchen, but I do feel fairly confident in my abilities now, which is why the blog has taken a slightly new direction. Once upon a time, I only made soup if I had the exact ingredients prescribed by the recipe, but now I throw them together any time I have a whole mess of vegetables to use up. Take stock of the kitchen. What vegetables are on hand? What spices will be nice with them? 2 T olive oil. 1 large yel...
little-fancy.blogspot.com
a little fancy: So this is the new year, redux
http://little-fancy.blogspot.com/2010/12/so-this-is-new-year-redux.html
Friday, December 31, 2010. So this is the new year, redux. Ah, New Year's. It used to mean a kitchen dance party with Emmel and a bottle of Andre. Today it means a lunch date with Edwin, having a frittata for dinner, and attempting creme brulee. And going to bed before midnight. I'm a big fan of resolutions. I'm a goal-oriented person, and there's not anything more satisfying to me than setting a goal and reaching it. 2009's resolution was to make at least one new recipe a week. I made it. Thanksgiving (...
little-fancy.blogspot.com
a little fancy: October 2011
http://little-fancy.blogspot.com/2011_10_01_archive.html
Wednesday, October 26, 2011. After reading about Angela's cheeze sauce. I not only starred it in my reader but I took the time to email myself the link. The message to me from me with lots of cheezey love has been in my inbox for a few weeks now, and I finally got around to making the basic cheeze sauce over the weekend. I did a basic there's-not-much-in-my-kitchen-right-now pasta with just whole wheat penne, spinach, and the sauce. And y'all. It was unbelievable. Wednesday, October 26, 2011. It took me ...
little-fancy.blogspot.com
a little fancy: May 2011
http://little-fancy.blogspot.com/2011_05_01_archive.html
Tuesday, May 31, 2011. I've been using lots of garlic scapes this week, mostly by mincing them and using them like I'd do with regular garlic, but I had plenty leftover to make garlic scape pesto. For dinner last night. I plunked my walnuts and garlic scapes in the food processor, and blended away. Once I'd added in the olive oil, I stirred in (not pictured) parmesan, salt and pepper. Tuesday, May 31, 2011. Monday, May 30, 2011. Broiled salmon with napa cabbage salad. 2 T soy sauce. 1 T minced ginger.
little-fancy.blogspot.com
a little fancy: April 2011
http://little-fancy.blogspot.com/2011_04_01_archive.html
Saturday, April 30, 2011. Chopped salad with thai flavors. Tuesday night I made Chopped Salad with Thai Flavors,* and I added some things to make it a main dish. I'm loving these main dish, practically no cook salads lately, and EDW helped me with the prep work on this one. Bittman, Mark. The Food Matters Cookbook. Chopped Salad with Thai Flavors." p. 152. Saturday, April 30, 2011. Friday, April 29, 2011. Fiesta salad with chipotle tilapia and mango salsa. Here's the first one:. 2 cloves garlic, minced.
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a little fancy: curried and unpretty
http://little-fancy.blogspot.com/2010/09/curried-and-unpretty.html
Wednesday, September 22, 2010. I made curried lentils and sweet potatoes. Last night for dinner, and while it's one of the ugliest things I have ever made, it's one of the most delicious meals I've cooked. I've had my eye on this recipe for a while, because it includes two of my most favorite foods: lentils and sweet potatoes. I couldn't make it, though, because it calls for garam masala, and we all know I couldn't find garam masala in Cherokee County. But at the local Earthfare in Asheville? Friday FAQs...
little-fancy.blogspot.com
a little fancy: March 2011
http://little-fancy.blogspot.com/2011_03_01_archive.html
Wednesday, March 30, 2011. Pasta with rich leek "pesto". Some words from Mr. Bittman about Pasta with Rich Leek Pesto*:. It's worth noting that 'pesto' means 'paste; and comes from the same root as 'pestle'- as in 'mortar and.' Since pasta also comes from that root, you might describe this recipe as Rich Leek Paste Tossed with Paste. But with a thick, custardy texture that's a lot like a carbonara or cream sauce, it's much better than that, I promise.". I still like you! Amazing. It is. I made Ikan Perce...
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a little fancy: CSA Wednesday!
http://little-fancy.blogspot.com/2011/10/csa-wednesday.html
Wednesday, October 5, 2011. For the week of September 26, we received:. Sweet Potatoes (3 LB). Collard Greens (1 LB). Green Beans (1.5 LB). Scuppernog and Muscadine Grapes (1 LB 12 oz). It might have been my favorite box ever. First of all, I love scuppernogs. LOVE them. And muscadines? It tastes like a jolly rancher! We didn't do anything special with the peppers, unless you count slicing them up to take at lunch special. I used the green beans to make a pasta on Friday. I parboiled them first, and ...
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a little fancy: June 2011
http://little-fancy.blogspot.com/2011_06_01_archive.html
Wednesday, June 29, 2011. For the week of June 20, we received:. Green Cabbage (1 large head). Bok Choy (2 heads). Turnips (7 small with greens). For some reason, I felt a little overwhelmed with this box when I picked it up. It might have something to do with the fact that I'm still carrying things one-armed, and the cabbage made it heavy. Once I got started with my meals, though, I realized we had a totally reasonable (to us) amount of produce to get through. We had roasted summer vegetables. We strugg...
