Roasted Carrots & Fingerling Potatoes with Turmeric

Apr 17, 2016

Guys, I have been in a side dish rut.  That’s a real thing.

Side dishes seem like So. Much. Work.  I mean, I’ve already made a main dish and maybe a bread, and maybe a dessert.  And now you want me to make something else entirely to go beside it??  Basically I always get overwhelmed and then make basic roasted veggies or shredded brussels sprouts and call it a day.

It has—rather embarrassingly—been over two years since I posted a true side dish on the site, excepting the kale and quinoa pilaf from a couple months ago.  So I’m excited to bring this somewhat odd but delightful and super healthy side to you.  I’d wanted to try it for a while but…well, I really haven’t been cooking much besides nachos.  This was also my first time using turmeric, a spice used for millennia to combat inflammation and a variety of issues.  And these veggies are crazy fast and easy, so as long as your oven is free it doesn’t add any stress or logistics to dinner at all.

My first foray into Thai food… (Crock Pot Thai Peanut Chicken)

Oct 18, 2012

It’s no secret that I love Thai food. Like, have-it-every-Saturday-night, they-know-my-takeout-order-by-my-voice kind of love.

But the thing about Thai food is that cooking it is dang hard. True, authentic Thai food has like 20 or 30 ingredients in it, many of them kind of hard to find or somewhat expensive at your regular grocery store. I’d made a couple stir fries, but was completely intimidated by the thought of doing real Thai cooking. And to be honest, this isn’t authentic Thai. But it has several of the elements, and it seemed like a good starting place.

The recipe was fairly simple and was pretty good fresh. The leftovers weren’t as exciting, but overall a good first try.