Gimme Some Oven

About Ali

Hey! I’m Ali, and I am so happy that you found your way here to Gimme Some Oven.

I created this little corner of the internet to celebrate life around the table and the favorite recipes that bring us all together. Because really, isn’t that where so many of the best memories in life take place? In our house, we gravitate towards recipes that are quick, easy, seasonal, (mostly) healthy, and seriously delicious. So whether that’s whipping up a quick stir-fry or batch of cozy wild rice soup in the wintertime, blending up some refreshing gazpacho with sangria in the summertime, making our millionth batch of tacos and margs on Tuesdays, or baking up a warm batch of cinnamon rolls and eggs benny for sunny weekend brunches — my heart is never more happy than when my table is filled with good food and good people gathered ’round.

So if that sounds like your style too, you’ve got a kindred spirit right here. ♡

A bit about me.

When I began this blog back in 2009, I was working as a full-time musician by day and cooking up a storm by night. Now, I have the privilege of doing all of the recipe-developing, photography and writing for this site as my full-time job. And more than a decade into blogging, I can honestly say that I still absolutely love it. Seeing the recipes that I create here in my tiny kitchen show up on your tables around the world makes my heart so, so happy, and I work incredibly hard to ensure that this site can be an inspiring and trustworthy resource for you to turn to.

Beyond the blog, I’m a born-and-raised Kansas girl who’s currently living the expat life for awhile in Barcelona, Spain. My husband, Barclay, and I got married in the summer of 2017. And since we both work from home, we decided that we might as well take advantage of our work flexibility and move abroad to get to see the world through a different culture’s lens for awhile. So we packed up four suitcases and our two cute pups and moved here right after we got married. And we are loving it here.

We try to make the most of those crazy-cheap RyanAir tickets and travel on the weekends around Europe as much as possible. But when we’re home, you can find us soaking up sunny terraces with friends, taking the pups for long walks along the shore, enjoying endless tapas and glasses of vermút, studying up on the Enneagram and social justice (our two fave topics of convo!) and just enjoying our cozy little apartment here in the city center.

To follow more along with life and reflections behind-the scenes, feel free to follow my personal Instagram account. And for anyone interested, I also share there about our infertility and IVF journey too.

A bit about my food philosophy.

So what kinds of recipes will you see here on Gimme Some Oven?

Short answer: a little bit of everything.

The food that I share on the blog is the food that we eat here in our home. And as an omnivore married to a vegetarian, the majority of the meals in our house are now plant-based. (So some of you long-time readers may notice that meat dishes have become less common on here.)  One of the things I also love about living in Barcelona is that the markets here are strictly seasonal — as in, you couldn’t find fresh watermelon or tomatillos here in December if you tried — which has been great extra motivation to cook with seasonal produce as much as possible.

The majority of our meals during the weekdays fall in the 30-minutes-or-less category. But I also love cozying up with a hot cup of coffee or a glass of wine on the weekends and diving into recipes that require a bit more time, like our favorite Swedish cinnamon buns or Spanish paellas or DIY maki rolls for “Sushi Sundays.” You may notice that we also have a major weakness for Mexican food, noodles of all kinds, soups and various kinds of cookies around here. And while most of my recipes are on the healthier side, I definitely also enjoy indulging in some indulgent sweets and comfort foods on occasion.

So as always, please always feel free to take whatever recipes you love on here and leave the rest. And if you ever have specific recipe requests, don’t hesitate to let me know because I love to cook what you’re craving!

Thank you.

More than anything, I just want to say thank you so much for being here, and I hope that this site can play some small part in making your days a little brighter and tastier. Cheers, everyone. ♡

Love,
Ali

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566 comments on “About Ali”

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  1. Ali! Such a cute story and cute pups. We just cooked up your enchiladas with your homemade enchilada sauce. It’s amazing how easy it is to make! Super delicious and worth every minute. Hope you are loving Barcelona!!

  2. hi Ali!
    if i were to make your enchilada sauce with fresh green chilis how much should a i add?

  3. Dear Ali, I am so excited to have found your website! I enjoyed reading about you. I have met some ladies where I live who were very involved in the Enneagram. I found it fascinating. Thank you for sharing! When you have a chance, do you have a recipe (it has ground beef in it) for chili? My husband likes thick chili and while I am not a good cook, I am looking for a recipe for thick chili with ground beef that I could make for him. As a side note, we married in 2013 (I was 56) and so we have not been married to eat other all of our lives, and I find it really hard to appease him with the cooking that I have done. When we worked, our schedules were so tight that we chose to do takeout on most nights, with leftovers on other nights. Now that we are retired, I was hoping to get into cooking, but he is hard to please and it has left me with not much of a desire to cook. I hope chili could be a good start.

    • May I comment here? I feel your pain! I have found that what works for me in making a thick chili is adding extra beans. I love the brand “Ranch Style Beans”. Have you ever seen those in your grocery store? And my favorite chili seasoning is the “Williams Chili Seasoning”. I hope this might be of a bit of help for you! Would you like my recipe?
      Ali, I hope it is ok for me to comment here!???

    • Hi there. My favorite chili recipe is from Paula Dean’s son, Jamie. It’s so flavorful, is thick but not too thick, makes a lot so have small freezer containers ready. Reheats wonderfully. I am a Floridian but I prepare it 8-10 times beginning mid October.
      Use a Dutch oven because it does make a lot.
      Hmmm…think I’ll do some this weekend and get my freezer stocked!
      Have a blessed day!

  4. Hey Ali! Found your Tex-Mex Migas recipe and will be making those for my dad this Father’s Day! I love that you were inspired by your trip to Austin. That’s our home. So it seems perfect! Now I just need to find a delish recipe for “Morning Margaritas.” Cheers!

  5. I made the beef jerky per your recipe. Man….it was so easy. I used eye of round for the meat. The jerky came out super flavorful, had just the right amount of chew couple with just the right amount of pliability. I held back on some the pepper as my wife really dislikes peppery stuff, but I think I will add the full amount next time as I think it just the kick it needs. Great recipe, super easy, and the results were pretty darn good!

  6. OMG1 THE BEST MEATBALLS EVER! I have tried lots of recipes but never ever had a good outcome. These meatballs are the best ever! I ate more than I should and cannot wait to share with boyfriend and
    daughter. I just used organic ground beef, 85/15, nothing else but I dis substitute fresh herbs. Soooo good, moist, flavorful, yum!

  7. I just came upon your recipe for Roasted Artichokes and I can’t wait to try it! As a graphic designer and massive foodie, I have to tell you how beautiful your food photography is. I’ve spent years looking and working with stock photography. I wish I could’ve had gorgeous pics like these to work with!

  8. *****
    Your red velvet cupcake recipe is awesome!
    I have always used box mixes until now, thank you!

  9. I followed the recipe to a T with the exception of the Chinese Seeds when making the No Bake Energy Bites but I had such difficulty making them into balls after chilling for two hours. Any suggestions?! They are delicious!

  10. I first came across your website when I looked for dinner rolls, they were so awesome I had to check out other recipes. I love your no bake cookies and all the other recipes I have tried! I would recommend to anyone!

  11. I got your name from Jeannette Bovard and her daughter Lizzie. My daughter and I will be in Barcelona next April and real excited about it. What restaurants??? SHOPPING and points of interest.

  12. Regarding your Mexican Cesar Salad…, I appreciate you sharing but that is offensive when you label a salad as Mexican Cesar Salad. We don’t call a regular salad a White Cesar Salad. As a Latina (educated )woman I know ppl already label ppl of color and this is just another way. I’m sure it was not intentional but I believe it’s simple as being ignorant. It’s a rhetorical question but is because it has cilantro, tortilla chips etc just a thought for your soul. Thank you

  13. Ali,
    I so enjoyed reading of your life in Barcelona. I never made it up to Barcelona when I spent the summer studying in Spain a lifetime ago. My Arèvalo friends convinced me that Barcelona wasn’t really Spain. I had a job offer to stay but decided to return home to the U.S. first and see if I still wanted to live in Spain. Ah, the road not taken.
    I just discovered your website today. We ordered a large eggdrop soup from our favorite take away. It loses its thickness when reheated. I was looking to see if anyone addressed reheating the soup. Your recipe looks perfect and I will try it soon. My recipe (when I don’t order in) doesn’t call for toasted sesame oil, or ginger, and garlic powders.
    So, I look forward to making it soon.
    I also like Japanese food. I searched the Internet for years looking for a copykat recipe for Ron of Japan’s incredible Egg Yolk Sauce. Finally, a chef and I came up with just the right ingredients…now I finish my shrimp and lobster tails with heaping piles of the sauce (a thick miso mayo), cover and steam on low for 10 minutes or so, dip each bite in a soy sauce dip. Yum! Sorry, I get lost in the image.
    Anyway, I am glad I found you!

  14. I will be making egg drop soup for the very first time. I am kinda nervous about. After reading the ingredients and watching a short video, it seems easy but I know the hard part is making egg ribbons to make it look like egg drop soup from chinese restaurants.