This delicious spaghetti carbonara recipe is one of my all-time favorite of favorite of favorites. It was actually one of the very first recipes I ever shared on Gimme Some Oven. But I’m pretty sure that none of you ever saw it because the pictures were terrible. Like, horribly-over-lit, sitting-on-a-neon-blue-backdrop, smothered-in-way-too-much-Parmesan-cheese, not-appetizing-AT-ALL ter-ri-ble.
I’ve learned that this is a common dilemma amongst food bloggers. When we launch our blogs, we start by sharing tons of our best recipes right off the bat. But that tends to be when our photography skills are (ahem) not the finest. Years later, the recipes may still be in our rotation of favorites, but the photos?! Yeeeesh.
‘I am only one, but I am still one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something I can do.’ ~Margaret Mead
I have to admit to you that probably the thing I most wrestle with as a food blogger is the thought of sitting here, day after day, creating and cooking and sharing hundreds of recipes with you, when there are so many in the world — even in our country – who do not have the luxury of having enough food to eat.
I recently saw a recipe for potato and zucchini hash and loved the idea! (But wasn’t all that crazy about cooking up two russett potatoes.) So I tried mixing it up by adding some sweet potatoes (way healthier, plus I love the sweet/salty combo!), a little bit of onion, and zucchini and yellow squash (yay, color!)….and voila! This is definitely one of my new favorite breakfasts!
The ingredient combo ended up being completely delicious! And totally simple – the “hardest” part was just cutting up the veggies. Which, I should point out that I somehow defaulted to habit and only halved instead of quartered the veggies — oops! So my “hash” looked more like half-medallions. :) But of course, they tasted the same. And even just being seasoned with salt, pepper, and cooked in some olive oil — this was completely yummy and flavorful! All the better when paired with an egg, cooked however you’d like.
Recently came across it in an issue of Martha Stewart Everyday, and was definitely intrigued. Seemed like my kind of a twist on eggs and toast — so cute! Since I’ve been stocking up on bell peppers this summer (both in my garden and at the farmers’ market – yum!), decided to give it a go!
Ok, what is up with eggs?!!? They seem to be in everything lately! From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it! :)
One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online. I admit…I was initially drawn to it because I though it looked pretty cute. (I love anything with “bowls”!) But I was eventually won over by how incredibly simple and delicious these little guys turned out to be! Plus, the ingredients are super-economical. Yay.
A few winters ago, I had a craving for Panera’s chicken noodle soup. I remember the day — it had just practically blizzarded (is that a word?) in KC, everyone was home from work and school, and my car was frozen shut with a few inches of snow and ice. It clearly was not going to be my day to drive over to Panera…
However, realized that I actually had all of the ingredients for the classic soup at home. But somehow, those flimsy, thin little egg noodles in the pantry just didn’t seem like they would cut it. So I took advantage of the extra time indoors and tried my first batch of homemade noodles. For some reason, the idea had always totally intimidated me. (Visions of professional pasta chefs in Italy seemed to dance through my head…)
If you were to have asked me at age 6 to name my favorite food, the answer would have been simple — egg drop soup. If asked the same question at age 16 — egg drop soup. And still today at 26, after having experienced a whole (gasp!) quarter-century’s worth of food, the answer would still be the same. :D
Apparently I have Germany on the mind this month. I’m listening to a book on tape during my commute (trying to break my cell-phone-while-driving habit!) about German history. And reading a fictional book with German characters. And of course…listening to Heidi Klum bid her famous “Auf Wiedersehen” to an unlucky contestant every Wednesday night on Project Runway.
So it makes perfect sense, as I now realize, that this would be the month to finally try this recipe for adorable mini German pancakes that I had bookmarked! I’ve always wanted to try the normal-sized German pancakes. But for some odd reason (ironic because I can consume plates and plates of other carbs), it’s rare that I ever make it through an entire pancake before feeling full. So when I saw a recipe for these little guys, it seemed like a perfect compromise!