Category Archives: Recipes

Asparagus…I heart you: Video, Recipe, Pictures in ONE!

Like  Spike Jonez dangling his newest epic masterpiece over our heads for the past two years, I’ve been teasing you (all four of you) followers with promises of a video post in my blog. Well hold on to your butts because my premiere cooking video in which I repeat the word asparagus over and over again has finally graced the front page of my blog!

Why asparagus? Well, I love asparagus and it also happens to be in season at the moment meaning that it’s an ingredient that we should take advantage of. So I decided to create a simple and delicious meal based off of a recipe supplied by a budding Food Network star. In true Omnivore fashion I adapted this recipe to accommodate my personal tastes, supplies, and skills (and don’t forget you can do the same thing!).

Now, this is a recipe post, so I’m going to give you the recipe, but before we start cookin’ I figured that I would use this opportunity to create a little picture progression depicting the best way to shop with ecological friendliness in mind at your local grocery store (because even I will admit that due to my current location I really can’t go to the farmers market and speciality store every week for my grub – I’m a college student for chrissakes and I don’t have the money nor the time! So trust me, I feel for you peeps who are in the same predicament).

Go Get This:

  • 8 large, cage free eggs
  • 1/2 cup cheddar cheese
  • 1 – 2 tbsp. olive oil
  • 1 lb. (3 cups) asparagus
  • 2 tbsp. sour cream
  • 1 medium tomato, diced
  • salt and pepper to taste

So, when you’re going and getting these ingredients it’s important to keep some things in mind as you shop. 1. Examine your veggies!

Examine Your Veggies!

Examine Your Veggies!

Don’t be afraid to put your grubby mitts all over the food your about to buy because you want to make sure that you’re buying products that are fresh, ripe, non-smelly, and all around non-funny looking. When buying asparagus, examine the ends and make sure their moist, not moldy and if they seem a little dry you can cut the bottom portion off, stand them up in a container filled with a little water and store them till you ready to cook.

When you’re shopping in the produce section of your store, in general, sniff out where all the organic stuff is hidden (almost all stores have a section of

The Organic Section!

The Organic Section!

produce that is “organic” these days) and compare prices, ripeness, etc. and see if you can locate the fruit or vegetable. Is there any indication of where the stuff is coming from? Find out!

The other major ingredient in this dish – the eggs – are another item made for smart shoppers. When buying eggs, look to see if the package says “cage free” don’t worry about “organic” or “omega 3s and beyonnddd!” or anything else. All you dscf1211should be worried to know is that the chickens producing these eggs were vegetarian fed and kept in a humane living environment.

When shopping for other ingredients in your every day life, check out some vegetarian friendly products such as soy milk and soy-based imitation frozen foods and give ’em a whirl! If you decide that you simply don’t like them, that’s totally cool, but at least give them a try, because the more animal friendly food products you incorporate into your diet, the less impact you’re having on the well-being of the environment…just think about it please. Thanks.

If you've never tried soy milk I'm telling you TRY IT! You can use it in all of your cooking, it doesn't go bad nearly as quickly as regular milk does, and it's super good for you! Oh and did I mention it tastes good too?

If you've never tried soy milk I'm telling you TRY IT! You can use it in all of your cooking, it doesn't go bad nearly as quickly as regular milk does, and it's super good for you! Oh and did I mention it tastes good too?

Try some Morning Star and Boca products - They're much better than you might imagine!

Try some Morning Star and Boca products - They're much better than you might imagine!

Now we can start cookin’ with gas! Or electric if it suits you.

Now Do This:

Eat and Enjoy! P.S. Special Thanks to Megan McLaughlin and Andrew Baker for their hard work in producing this video. They’re the best, people.


RECIPE: Lemon Glazed Sour Cream Pound Cake

I had a dilemma recently:  Every now and then when I’m visiting my parents I’ll stop at Sam’s Club with my dad so that I can overstock my cooking supplies with an enormous abundance of crap I probably won’t use, which is why I had ended up with a gigantic vat of sour cream. Now, I’m sure most of you are thinking, “Why buy a huge tub of sour cream? Do you really use it that often?” Yes I do…Yes I do – I put it in omelettes, on nachos, in wraps, on vegetables – basically on everything I cook (along with a violent shake of hot sauce mind you) but after having had it opened for a little while and realizing that I barely had made a dent in it, I figured I’d better do something with the stuff. Being the queen of waste not want not I decided I’d scour the internet to find recipes incorporating sour cream that I could also make with ingredients I already had on hand. Hence, this blog post about Sour Cream Pound Cake.alsdkjfd

I looked up a few different recipes that incorporated sour cream and found this recipe that convinced me to try it out solely based on the fact that it had so many great reviews to its name. With the addition of some lemon juice, lemon zest, and a lemon glaze (all of which were made with a pile of lemons I had on hand…I ❤ lemons in case you can’t tell) I was able to bake up a pretty delicious cake (or at least that’s what my friends told me…). It ended up being surprisingly rich and moist, and the lemon glaze added a perfect balance of tart/sweetness that I think I would have missed had I not put it on there. (Recipe after the jump!)

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RECIPE: Quinoa…Keeen Whaaaa’? Q-U-I-N-O-A


Quinoa with spinach, mushrooms, tomatoes, and parmesan cheese, served with roasted potatoes.

Q-U-I-N-O-A (pronounced “Keen-wah”) is perhaps the holiest grain of them all, in terms of health freaks, fanatics, vegans, and vegetarians. What’s funny is that this “grain” isn’t even a grain at all, but instead holds the title of “pseudocereal” being that it is a species of goosefoot, a grain-like crop that is grown primarily for its seeds. What’s even weirder than the afore-stated information is that this stuff (unlike much other “health” food) actually tastes good – no, not just good, but great, awesome, delicious, stupendous, if you will. If prepared correctly, quinoa has a nutty flavor, which supersedes the bland qualities of rice and pasta, and instead lends flavor to any of the vegetables, cheeses and spices that you’d like to scatter within it. What’s even better about all that info.? The fact that quinoa truly is a very healthy food item, being that it has a very high protein content, a healthy handful of amino acids, and contains a tasty source for iron, dietary fiber, and magnesium. No wonder the Incas referred to quinoa as the “mother of all grains.”

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RECIPE: Banana Nut Muffins

For whatever reason I’ve recently been craving anything possessingdscn1737 bananas, nuts, and sugar. So, to appease my needs I’ve been taking those slightly browned bananas that hadn’t quite made it to my morning bowl of cereal and creating different versions of banana breads, muffins and the like. While all the recipes I’ve tried have turned out good, I’ve found that the the most satisfying is this simple recipe (which I modified slightly) for banana nut muffins. There aren’t any tricks, twists, or unnecessary doodads to these baked treats. Just simple comfort food served warm with some butter. Continue reading

RECIPE: Vegetarian Cheese Steaks

A true Philadelphia cheese steak is a greasy, cheesy, meaty, sloppy, and lovely conglomeration of everything bad for your body, yet good for your spirit. So a Vegetarian Cheese Steaksvegetarian cheese steak seems like an oxymoron to say the least, but my profound (and often hated on) love for Morning Star Farms’ products paired with my insatiable desire to please one of the pickiest vegetarian eaters I know, came to a head as I worked to prepare my delicious version of a Philadelphia classic.

What I ended up creating with ingredients I had on hand was a no fuss recipe for a vegetarian alternative to the real deal. This is Continue reading

RECIPE: Espresso Chocolate Chip Cookies with Dried Cherries

While the east coast was busy getting dumped on by a ridiculous winter snow storm, I was busy in my kitchen preparing these delicious cookies for myself and my friends. Originally, I made the cookies sans the dried cherries for my

chocolate chunk espresso and dried cherry cookies

lovelies at City Paper; but, after taking a trip to Trader Joe’s and picking up some dried Bing cherries, I decided that I should make another batch to get me through the cold weather.

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RECIPE: Vegetable Egg Rolls

Wandering up and down the chilly food isles at my local grocery store it dawned on me:  I have not cooked with meat in almost two years! That’s not to say that I haven’t chowed down on some turkey sandwiches and white tuna sashimi platters in that time, but nixing meat from my daily cooking has afforded me the opportunity to expand my culinary limits while also increasing the quality of my health by only incorporating fresh vegetables and grains into my at home diet. I’ve found through this, that vegetarian cooking inadvertently inspires a healthier attitude in which home chefs, like myself,  feel less inclined to stick to the basics and more encouraged to experiment with spices, herbs, vegetables and international foods we would have never before thought of even attempting to cook.


Thus, I decided to make vegetable egg rolls. Continue reading