Pasta with Broccoli and Garlic

Sometimes you don’t want to make dinner, so you just turn to pasta, because its so easy. And then you get bored of pasta so you have to try something new. Here is your something new! Something easy and delicious.

Pasta with Broccoli and Garlic (original recipe is for sausage and broccoli which I would have loved to try, but didn’t have it)

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1 lb Pasta

2 bunches of broccoli (cut into florets)

1 tablespoon garlic

salt and pepper

olive oil

Parmesan cheese (or other, we used cheddar)

(Italian Sausage if you want)

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1. Boil a pot of water with salt. When it begins to boil add the broccoli florets and bring back to a boil for 5-10 min. You want the broccoli cooked, but not mushy. (While this is happening, if you are using sausage, you should heat a pan with oil and then add garlic. When heated add the sausage and cook through.)

2. Take the broccoli out, leaving the water behind. Bring the water back to a boil and add the pasta for 8-10 min. You want the pasta to be cooked, but not all the way.

3. While that is cooking, heat a pan and add the garlic, heating for a few min.  You don’t want the garlic to brown. (if you are using the sausage, you would add the broccoli to that, and skip the garlic since you already would have done it in step 1). Add the broccoli and use a masher to mash the broccoli (and sausage). If it is hard to mash add some of the pasta water (1 tablespoon) and continue mashing.

4. When the pasta is done take out a cup of the pasta water and drain the pasta. Add to the broccoli the pasta and about a tablespoon of the water and some 1/2 tablespoon of olive oil. Add some salt and pepper.

5. Mix for about five minutes. You want the pasta to be creamy, so add a little more oil or pasta water as necessary.

6. Plate the pasta and add the cheese.



Buttermilk Biscuits Round 2

About a week ago I gave you a delicious buttermilk biscuit recipe and I told you to save those biscuits for a breakfast sandwich. My, my, my, was I right. These were delicious. I made mine with sausage, cheddar cheese, and fried eggs, but you could use any kind of egg, bacon, ham, or even veggies.


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Homemade Pizza

Its almost ridiculous that it has taken me this long to make homemade pizza. I mean seriously its my favorite food. Get me a pepperoni pizza and my day is made. I could eat pizza morning, noon, and night. I got the dough recipe from Mark Bittman’s book, and again he did not disappoint. Seriously, if you haven’t gotten this book yet, you should. On to the pizza.

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I thought that I was only going to make one pizza, then I realized the recipe makes two medium pizzas, so I had to run out and get some more cheese and sauce! A very good mistake as we ate both pizzas (I know, we’re gross!) We made a veggie (green pepper, onion, mushroom and spinach) and a mozzarella, tomato, and garlic pizza.


3 cups flour + more as needed

2 teaspoons instant yeast

2 teaspoons salt

2 tablespoons olive oil

2 cups tomato sauce

2 cups grated mozzarella cheese

salt and pepper

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1. Add flour, yeast, and salt to food processor. Turn on and add through spout the 1 cup water with 2 tablespoons of the oil. Mix until a ball forms. If too wet add 1 tablespoon flour and mix for 10 seconds. If too dry add one tablespoon water. Mix for 10 seconds. Mix until slightly sticky to the touch.

2. Sprinkle flour on a work surface and knead dough until it forms a smooth ball. Grease a large bowl, place the ball in and flip (so that each side has oil on it). Cover with plastic wrap and leave for 1-2 hours.

3. Punch dough down and divide in half. Put the two halves on a floured surface, cover with plastic wrap and leave for 20 min.

4. Heat the oven to 500 degrees. Press each dough ball individually into a circular crust. You can use a rolling pin or your fingers. After each press let the dough resist and stretch back.

5. Place each crust on oiled baking sheets.

6. Spread with pizza sauce, cheese, and any ingredients (i.e. pepperoni, veggies, chicken, bacon, pineapple, anything).

7. Bake for 8-12 min, until the crust is crisp. (mine took around 30min)

Add any ingredients you want! Really experiment!


Eggplant Mozzarella Sandwich

I usually don’t take pictures of the process it takes me to make each recipe, not because I don’t want to I do, but to be honest, I am a little bit of a mess when I cook. I usually spend the entire day thinking about what I am going to make that by the time it gets there I want the end result to come so fast that my kitchen ends up looking like a storm rolled through. Its not pretty, and let’s get real the end result is what we are really waiting for! So, if you ever read this blog and think “hey I don’t know how to do that step” just let me know and I can explain or take a picture/video!

This recipe was such a mess I didn’t even want to touch my camera for fear that slimy, eggy, floury, hands would ruin it! But, of course the end result was delicious!

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Eggplant (1-2 medium sized)

salt and pepper


3 eggs whisked

Oil (I used olive oil)




Spaghetti Sauce

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This seems like a lot of steps, but it really isn’t. I just broke them down so they would be easier to digest. (pun intended!)

1. Heat the oven to 200, you will use the oven to keep the eggplant warm while you fry.

2. Slice the eggplant ends off and then make slices of 1/2 inch. I like them a little thinner so use your judgment.

3. Salt the eggplant and leave it in a colander for 30 or longer. This will bring out the bitterness of the eggplant.

4. While that stands, in one bowl put flour (I didn’t say how much, because it really depends on how much eggplant you have, start with one cup). In the next bowl whisk three eggs. In the next bowl put the breadcrumbs (again you can start with one cup).

5. When the eggplant is ready rinse it off and dry it. Then working with one piece at a time, place it in the flour to coat, then shake off the excess. Place in the egg to coat and shake off the excess. Place in the bread crumbs to coat.

6. Place the breaded eggplant on a cookie sheet and once all are done place in the fridge to cool for 10-30min.

7. While that sits you can slice your bread and slice the mozzarella and slowly heat the tomato sauce.

8. Heat in a pan enough oil to cover the bottom of the pan and then some. Once the oil is ready (flick some flour in the oil and when it sizzles immediately it is ready). Place eggplant in the pan, but do not crowd it. Heat on each side for 2-3 minutes.

9. Once cooked transfer to a plate with napkins to drain the oil and then transfer to a pan that you will place in the oven to say warm.

10. You will need to play with the heat on the pan so that the oil stays hot but does not burn the eggplant.

11. Once all the eggplant is heated you can assemble your sandwich. Eggplant, cheese, sauce, repeat if necessary.


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You can also eat the eggplant alone as an appetizer! It is so delicious!

Buttermilk Biscuits

Here I am again! Two nights in a row…what is this a blog? haha

I have been wanting to make biscuits for awhile now and I finally got around to it! This recipe is adapted from Mark Bittman’s book. The thing I like about Mark is that he really makes everything basic (I know I Know that’s the point of the book), but really his recipes are so simple. Each time you make something you ask yourself “WHY DIDN’T I DO THIS SOONER” and then proceed to stuff your face, because even though it is simple, it is so damn good!

These buttermilk biscuits did not let me down. I made half the batch, but you could make a full batch and have yourself some delicious breakfast sandwiches in the morning…mmm… with some coffee!!

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2 cups all purpose floor

1 tspn salt

1 tblspn baking powder

1 tsp baking soda

5 tblsp cold butter, cut into chunks

3/4 cup plus 2 tblsp buttermilk

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1. Heat oven to 450.

2. In a bowl combine all dry ingredients.

3. Add the butter and press it into the flour with your fingers breaking it into tiny pieces (the book suggests mixing with your fingers like you’re making the hand sign for “cash”)

4. Add the buttermilk and stir until mixture comes together.

5. On a clean surface spread some flour and knead the dough a few times on the flour. (to knead quickly fold dough over, press it away from you and give it a small turn.) Do that a few times until the dough is a little smoother.

6. Press dough out to 3/4inch think. Use a circle cutter or a cup to make the biscuit shapes. Place the biscuits on an ungreased pan. Put the scraps together and continue making shapes until all the dough is used.

7. Bake for 5-10 minutes until golden brown.


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Where have you been?!?!

So, I actually hate it when bloggers have a steady rate of posts and then disappear out of nowhere. I always check the blog multiple times for a few days, get angry, check back once a day, then totally abandon them thinking they will never return. Then one random day I remember that great blog and I check back. Nothing, and I get angry. But sometimes, just sometimes there is a new post explaining how life just got in the way. This is my post.

I could tell you all the things that happened, but I will just sum it up. Law school exams, broken fridge for a week, vacation, and moving. Ahhh… moving. I now have the greatest kitchen! Big, clean, ready for some cooking! Hopefully I can keep up with it this time!

A few posts back I wrote about garlic, cinnamon chicken and said that I would probably eat it a million times it was so good. Well, I didn’t. But, I have made this recipe three times since I made it the first time. Its that good.

Bean Burgers

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1 16oz can of drained chickpeas

1/2 an onion chopped

1/2 cup of rolled oats

2 tablespoons chili powder

salt and pepper

a little bit of olive oil


Toppings (onions, tomatoes, lettuce, ketchup, cheese, mushrooms)

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1. Add, in a food processor, the chickpeas, onion rolled oats, chili powder, salt and pepper and the olive oil.

2. Blend and then let sit for 5 min.

3. Begin forming the mixture into patties. If they are too sticky you could add more oats. If it is too dry you should add more oil or some of the juice from the beans.

4. Place on parchment paper and let stand for 5min.

5. Place oil in a pan and place the patties in the pan. Heat on each side until browned.

6. If you want cheese on them you should put it on towards the end.


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Tips and Tricks:

1. The thinner you make these patties the crispier they turn out. The thicker you make the patties the more moist they are. I think they taste better crispy.

2. These are good with ketchup and normal burger toppings, but you could also put salsa and it would be great.

I hope to keep this blog running so keep checking by for new posts! Thanks, Jessica