| It turns out the internet can tell you a billion and one ways to make egg drop soup; everyone’s version is different, and in that sense there’s nothing special about mine. 🙂 When adjusting the contents and flavors of this recipe, I was shooting for something that covered both “tasty hot broth-y soup with ginger in it” and “good working substitute for chicken noodle soup for sick people.” |  |
| When we got Chinese take-out as kids, we always made sure to order plenty of chicken fried rice. 🙂 Of course, nowadays I find I like it better without chicken, and we can’t get it as take-out anymore, but who says that should stop us from having some delicious fried rice from time to time? 🙂 |  |
| Last week I decided it was high time to improve on (or — let’s be honest — totally replace) my “basic bread” recipe from two years ago. I’ve learned so much about making gluten-free bread and breadsticks since then, that I knew I could make a simple white bread dough that was easier to handle, quicker to make, and tasted better to boot. |  |
| These breadsticks are best straight out of the oven, of course, but they’re also good up to a day old, especially if you pop them in the microwave for a second first. The mozzarella gives them a great texture, and the parmesan gives them a lively flavor that means eight of these barely last ten minutes. Plus, unlike my previous breadstick recipes, these breadsticks are soft and chewy, but don’t require a mold or even a stand mixer to make — both definite plusses. |  |
| Sometimes my motivation for devising a recipe is as simple as someone staring mournfully at a price tag in a store. 🙂 My mother really wanted cinnamon raisin bread, but she did not want to play $8 for one measly little loaf made mostly out of brown rice flour off the shelf. So I grabbed the principles behind my garlic cheese bread and set to work, and a couple trials later I had this recipe. |  |
This is one of my favorite salads, though it isn’t a traditional one. It makes a great side dish for barbecue-style events or to go along with simple dinners at home. It’s crisp, refreshing,
easy to make and quite tasty.
| Well, when I made this bread I’d actually set out to try something completely different — but, as it turned out, my mozzarella had gone bad, and nobody wants that, so I changed course and improvised wildly with some cheddar. 🙂 The result was some surprisingly delicious cheese bread. |  |
| I’ve previously mentioned how much we loved going to Red Lobster back in the days of yore, and how only a stomach rendered truly bottomless by the undetected appetite increase of celiac disease let me eat as much of their biscuits and appetizers as I wanted before hitting the huge and delicious entrees. Even my father, who avowedly flees from the taste, smell, or three-day-old wilderness trail of garlic, occasionally tucked into their famous cheddar bay biscuits. |  |
Today’s blog post will be a little different: Instead of doing just one recipe of my own, I want to share a few recipes from other blogs or sites that I use all the time and really love (sometimes with a little modification): graham crackers, German chocolate cake, and frozen chocolate pie.
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| This post is really about three things thrown together — one, how to make pasta dough with a food processor, two, how to make pasta that’s green or orange, and three, how to make bowtie noodles. The food processor is a neattrick, and my future retort on all occasions when my dad wants to know why I watch cooking shows whenever I’m at his house — you never know when you’ll learn something useful! |  |
