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Creamy Cajun Cauliflower Pasta

November 13, 2014 by Erica

Remember that time I spent a weekend in the Big Easy (does anyone actually call it that?!) eating alll the food? I promised you (and myself) that I’d create some Cajun-inspired recipes when I got home, and what do you know, here I am doing just that.

Emphasis on the Cajun-inspired. Because the “cream” in this creamy pasta is, well, a vegetable. Cauliflower, to be exact. And, in my experience, that doesn’t come close to authentic Cajun cooking. The restaurant that inspired this recipe certainly did not let any cruciferous florets near their creamy Cajun pasta. Nope, they used a heavy hand with the real cream, and it was deeeelicious. But in our own kitchens, we have to do things a little differently, right? That’s where the cauliflower comes in.

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Twice-Baked Butternut Squash with Ricotta and Sage

November 11, 2014 by Erica

Twice-Baked Butternut Squash with Ricotta and Sage, a.k.a. The Day I Fell In Love With Ricotta Cheese.

Discovering new ingredients is one of the most rewarding parts of writing this blog. I can only imagine what a cooking rut I’d be stuck in if I wasn’t always brainstorming new recipes!

But seriously, in 2+ years of writing this blog, why has no one told me about ricotta?

I mean, I knew about ricotta, but I’d be surprised if I’ve ever used it. I’ve only ever known it in stuffed shells and lasagna, dishes which (let’s be honest) I’m too lazy to make. But as I was planning this twice-baked butternut squash, Deb from Smitten Kitchen made these Squash Toasts with Ricotta and Cider Vinegar. I served them as an appetizer a few weekends ago, and though I ended up using goat cheese instead out of convenience, it occurred to me that ricotta would be the perfect thing to add creaminess to this twice-baked squash.

Waaaas it ever. The tangy ricotta and sweet, smooth butternut are a match made in heaven. Which brings me to the whole butternut part of the equation…

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Crispy Dry Roasted Edamame

November 6, 2014 by Erica

Let’s talk about a healthy snack that is blowing my mind recently: CRISPY DRY ROASTED EDAMAME.

Yes, edamame as a snack. Can you get into it?

I know I can. I love edamame in any form – even frozen – and I always sneak a few handfuls when I’m cooking with them. What is it with frozen legumes? I just love them.

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Salted Chocolate Almond Mug Cakes (Vegan and GF)

November 4, 2014 by Erica

I owe you guys a recipe like whoa. Luckily, I come bearing chocolate.

Sometimes I think there are two types of eaters in this world: the plate-lickers and the non-plate-lickers. The plate-lickers get enough pleasure out of each iiiitty bitty morsel of food they can scrape off their plates at the end of a meal to justify the effort; the non-plate-lickers do not. They might even think it’s unsightly to scrape your plate like that.

Hi, my name is Erica and I am a plate-licker.

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Coconut Almond Butter

October 16, 2014 by Erica

So many people have asked me how married life is so far. And my response has been that it’s great – nothing has changed. Or rather, it hadn’t, until last week.

Last Tuesday was the first day that our new house cleaners came. And all the sudden, married life is looking like a huge improvement over non-married life!

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