BABUCIA'S VEGETARIAN STUFFED CABBAGE

BABUCIA'S VEGETARIAN STUFFED CABBAGE

  After traveling through Amsterdam, Antwerp, Brussels, Munich, Vienna, and Budapest, I finally arrived in Krakow to end my trip. Staying with my friend’s grandmother, who spoke no English, we found our communication through food. She kindly showed me her very own recipe for a vegetarian stuffed cabbage that she created

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CROCKPOT MOROCCAN CHICKEN

CROCKPOT MOROCCAN CHICKEN

This has been a super hectic week. Interviewing, meal prepping, and attempting to pack for Europe have been consuming all of my time. Additionally it was my cookie monster’s birthday this week and I wanted to do something nice. I was going to surprise him at work with a cookie cake, but not only did I attempt to put in my contacts after cutting up jalapeños, the cake exploded in my oven, leaving marshmallows and batter everywhere. It was definitely a birthday fail. 

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TURKISH SPICED ZUCCHINI NOODLE BOWL

TURKISH SPICED ZUCCHINI NOODLE BOWL

It only seemed appropriate to post this recipe with mother’s day coming up as this zucchini bowl was created not too long after last years mother’s day. While waiting for my mother and my boyfriends mother to have a “mom’s meet each other brunch,” my boyfriend and I wandered into the nearby Williams Sonoma. 

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ROYAL MASON JAR SALAD

ROYAL MASON JAR SALAD

To me this salad says royal due to the rich purple and ruby red colors the vegetables provide. But let me back up and tell you how royalty and purple play a role in my life. In my family it is know we have some weird feet. (Skip this is your totally weirded out- I understand, feet give me the cringes too.) So yes I am admitting via the Internet my second toe is longer than the rest, and yes it does make wearing peep-toe shoes a bit awkward. But I own it. As a child my grandmother used to tell us (maybe to make us feel better) that those who had this long toe were meant to be royal.

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SPICY MEXICAN TEMPEH BULGUR BOWL

SPICY MEXICAN TEMPEH BULGUR BOWL

Sometimes it’s nice to spice things up. My week has been filled with some spicy moments, and when I say spicy and mean funny or quirky and not steamy. At work seeing-eye dogs visited and one child got all too friendly. The dog licked him so he licked him right back. I mean I guess being forward is a great way to get over being just acquaintances. Another spicy, slightly scary moment was a lockdown at my workplace. What actually happened that local police told us to stay inside the building, I am still unsure of, but telling those I was meeting after work that I was stuck in a building seemed slightly comical

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CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

Sometimes things happen for a reason and sometimes recipes pop into your head. My past week has been a roller-coaster ride, so it only seemed natural to cook up something to stabilize my hectic week. I was evicted (to be ever so dramatic) from the lease I was suppose to sign for the upcoming school year for silly reasons that made me laugh and cry. I guess they're missing out on eating my food (boo-hoo). I then went out to hear  music at a place where only a few people were lingering, the amp was too loud, and a artist hung around in the back sketching. 

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THAI COCONUT SOUP

THAI COCONUT SOUP

Slowly winter break has come to an end and spring semester has crept up. Although I do no want to go back to class, I do miss my college house. To kickstart the new semester I though a new soup post would be nice, especially due to the predicated snowfall to come.

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FARRO SALAD WITH SWISS CHARD, PORTOBELLO MUSHROOMS, AND CANNELLINI BEANS

FARRO SALAD WITH SWISS CHARD, PORTOBELLO MUSHROOMS, AND CANNELLINI BEANS

Braised tenderloin, escarole, sous vide salmon, swiss chard- all of these roll of the tongue with a polished and slightly obnoxious foodie tone. They could all be possibly found in a Michelin star restaurant or in the belly of a person who takes pride in indulging in exquisite food served in a pristine and classy setting. Why am I suddenly mentioning all this classiness talk? Well, only to tell you being a undergraduate at a large state school, class is far from apparent on a day to day basis.

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ZUCCHINI NOODLES WITH LENTIL MEAT SAUCE

ZUCCHINI NOODLES WITH LENTIL MEAT SAUCE

Every Sunday my mother tends to find a plethora of garage sales to attend and buy random items. Mind you we recently finished cleaning out our house which was once inhabited by my post-war hoarding Grandmother (who I never met) that also had the all the walls coated in a vomit green color. Recently, my mom brought home a apple peeler and corer and I thought, hey why not make zucchini noodles with it!

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TRIPLE C CURRY

TRIPLE C CURRY

Last week at work my mother texted me. Usually these texts are semi-comical, and this one was no exception. "Woo hoo got good cable channels back after complaining I can't see honey boo boo- now we have good channels!" Do we actually watch Honey Boo Boo consistently? No- but, for a while we were only limited to a few channels, one of which was the  Food Network. By all means that is not a terrible thing for a foodie like myself, but when Diners, Drive-Ins, and Dives is the only show on, you get a bit stir crazy. Is this recipe name a slight poke at "triple d" for naming it a "triple c" curry- possibly.

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ZA'ATAR CHICKEN WITH EGGPLANT AND ISRAELI SALAD

ZA'ATAR CHICKEN WITH EGGPLANT AND ISRAELI SALAD

Za'atar is a a condiment made of dried herbs, sesame seeds and dried sumac. It is primarily seen in Middle Eastern cooking. My first experience with Za'atar was when my mother and I went on a tour to Israel right after I completed my freshman year of high school. There were only a few young-ins like myself on this tour, but primarily the average age was 50. By no means am I implying 50 means old fart, but these people were true characters. Instead of learning their names, I simply created nicknames  to refer to them in stories and gossip my mother and I would exchange throughout the trip.

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RAW PAD THAI

RAW PAD THAI

This is my first dedication post. One of my very close friends recently developed a gluten and dairy allergy and keeps asking me to come be her personal chef- a.k.a my life dream of just feeding people (or it's the jewish mom in me that feels the need to constantly feed people until they can't breathe). But I have also been wanting to recreate a similar dish to one I had when out to dinner with my siblings. 

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MEXICAN QUINOA SALAD

MEXICAN QUINOA SALAD

I love mexican food, and I am pretty sure I have stated this fact already and the fact that I can never find a good mexican restaurant by my house that serves good food, which is of course pre-judged on how their salsa tastes. To settle my cravings I create my own mexican food, which is probably better since I would rather eat more vegetables, avoid oodles of cheese, and have to tell a waiter please hold the sour cream (since it totally weirds me out , which I know, is totally irrational- but then again I have an irrational fear of velvet).

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OKRA AND LENTIL CURRY

OKRA AND LENTIL CURRY

Well I've hit a crowd pleaser, and by crowd I mean my mom. She tends to be super picky with whatever I cook so when she actually likes something it is a great relief and nice to hear.This dish was inspired by my personal southern roots and the use of okra in southern cooking as well as that time when I couldn't stop watching Ramsay's Best Restaurant and an  Indian place was featured in the competition.

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SHIRITAKI NOODLES WITH WALNUT KALE PESTO

SHIRITAKI NOODLES WITH WALNUT KALE PESTO

Today I began my online summer class entitled, Social Media for the Arts. I not only took the class for credit, but also in hope to gain new knowledge in order to help with this blog, since cooking is an art. On the other hand I also want to educate myself about social media which is more than prevalent in today's society.

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BLACKENED TILAPIA WITH MANGO SALSA

BLACKENED TILAPIA WITH MANGO SALSA

It's fish Sunday once again. Although the jazz music is present (particularly French Jazz courtesy of Emilie Claire-Barlow) the type of fish has changed. To mix it up along with my stray from classical jazz to French, tonight's dinner is featuring Tilapia rather than the ever so consistent Salmon.

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