Thursday, August 25, 2011

// just BEET it //

Mmmmmm. Roasted beets. So simple and it's one of those things that you just pop in the oven, forget about it (literally) and then voila...a pleasant surprise when you remember about an hour later that you're cooking something. I've never really tried to roast beets myself,it's just one of those things you never really think about. You just see it canned or at salad bars. Saw some at the farmer's market so I grabbed a bunch and thought I'd try it. Very little ingredients needed and it's a no-fuss job. Just be careful when you're eating it because it stains!


  • fresh beets 
  • olive oil
  • salt/pepper

  1.  Pre-heat oven to 350 degrees.
  2. Wash and scrub beets.
  3. Line baking pan w/aluminum foil.
  4. Place beets in a single layer on the foil, drizzle olive oil all over.
  5. Salt/pepper lightly.
  6. Wrap the beets in the foil, making a pouch. If you have lots of beets, cover with another sheet of foil to make pouch.
  7. Bake for an hour (or more) depending on how big your beets are. I had about 3-4 medium sized ones and it took an hour.
  8. You can tell that they're ready by poking it with a fork or knife. It should be tender and the skin should be really soft.
  9. Let beets cool and then you should be able to peel the skin off very easily!

Thursday, August 18, 2011

// kale chips //

Sooooo, I've got something to tell you. You probably won't believe what I'm about to say next, but....I'm doing a cleanse. I know. I know! Insane for someone who thinks about her next meal while she's eating her current one.  Just let me explain. First of all, it's not one of those where you starve yourself and only drink lemonade. I'm allowed to eat, just certain things are restricted (booze, caffeine, red meat, gluten/soy/dairy products). Basically, I'm on it for 21 days and it's definitely going to be a big discipline test. So, I apologize in advance for not posting anything too exciting food-wise on here. That means: nothing fried and no desserts (real ones at least). Don't worry, it's only until Labor Day weekend (that's what I've been telling myself) and I'll still try to post interesting stuff. I've also got some restaurants around ATL that I've been meaning to post about, too. Thanks in advance for understanding. ;]

 Now, for the first healthy post. Hehehhe. I made kale chips. If you already like to snack on dried seaweed, then this is pretty similar. Kale's just one of those super-greens that are packed with nutrients that you need, but it can be bitter depending on how you cook it. There really isn't any way to mess this up.

  1. a bunch or 2 of kale
  2. 1 TBS olive oil
  3. salt
  1. Pre-heat oven to 300.
  2. Mix kale and olive oil in a bowl until thoroughly coated. If it looks dry, add a little bit more oil. Add a lil bit of salt.
  3. Bake for about 20 minutes. It may not look crispy, but when you touch it (when you take it out) it should be light, dry and crispy. Season w/more salt if needed.

Monday, August 15, 2011

// NSFW carrot //

This is what happens when you send your boyfriend to pick up carrots from the market...

Thursday, August 4, 2011

// braised orange chicken //

braised orange chicken w/carrots & bok choy

whisk together the liquids

flour-coated chicken thighs in sauce

looks ugly, but it'll taste yummy

remove chicken and let sauce thicken

Geesh. I might as well change this blog to one based off of chicken thigh recipes, but I can't help it! It's my favorite...especially the braised dishes...and fried. This one is a variation of the "orange chicken" that you usually order at Chinese restaurants. Found it pretty easy to follow, but one thing I wasn't sure about was whether to cover with a lid when placing in the oven. I did it WITHOUT a lid since the recipe calls for a "pan" and I used my dutch oven. Came out perfect. Give this recipe a go. On the side, I made carrots and bok choy sauteed in olive oil until soft (about 1-2 minutes) and then add in some balsamic vinegar to taste. Let simmer until carrots soften to your liking.