I’ve been neglectful. Very neglectful. But I have been cooking, I have also been battling bronchitis and all week have been doing double duty cleaning out the freezer and killing off the leftovers by eating all the soups I have mad over the winter that I froze for later.
I did have a massive cookfest over the weekend. The husband and I are team captains for NAMIWalks NYC which benefits individuals and families living with mental illness. We were recipients of a $100 stipend from Fresh Direct to host a dinner party and if you read this, you know I pretty much only shop the lazy way – online with everything delivered. With the exception of Market Hall Foods for my specialty items – imported flours and salts and spices and olive oils, Fresh Direct is my go to for food. I was pretty jazzed to be chosen to host. I decided, to use it to host a party for the walk team, though we were sadly missing a team member who was away and could not attend.
We had a fancy Pizza Party. I was a little worried at with having a Pizza Party since you can only do 1 at a time, but it worked great! I bought the major major pizza cutter which has totes changed my life and I would highly recommend! It made cutting the pizzas small for cocktail eating perfect.
Please consider making a tax deductible donation online towards my walk effort. Any amount is appreciated and all donations will go towards funding NAMI’s free education and support programs. http://www.nami.org/namiwalks12/NYC/sarah
This final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.
This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.
I’m doing this whole post via iphone so am keeping it short
This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.
I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.
I saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea,
I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.
This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.
I have two confessions to make. One, I like fried rice from Chinese take out / delivery joints. And I ate said fried rice last night instead of cooking. But that’s because I didn’t get to the gym until 9pm and home until after 11. So I ordered. This was faintly exciting as I have not had fried rice in over a year and a half, yet at the same time I was kinda loathe to get it. Whatever.
The other is corn. I like canned corn. I prefer it to frozen which I think has a chewy and odd texture that is not like any fresh corn. I used canned corn in this because fresh corn is not in season.
This is pretty fast and easy and perfect in the summer. It’s a good way to make use of Thai basil if you have it growing, which I did over the summer when I first made this. I stuck with regular basil today.