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.
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!)
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.”
For whatever reason I’ve recently been craving anything possessing 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
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
When plain old pancakes just won’t do, this simple yet elegant version of pancakes create a scrumptious and intriguing alternative. The ricotta filling makes these treats light, airy and smooth while the added lemon zest and juice give a subtle hint of fresh squeezed flavor that is delicate and delicious. A great alternative to the “just add water” mix that we’ve come to know and love, this is a recipe worth taking the time to make…(Recipe after the jump!)