The First Thing I Ever Cooked or Made: PB&J

Peanut Butter and Jelly Sandwich by Aaron Gustafson
Peanut Butter and Jelly, the way my brother was expecting.

The first thing I ever cooked — or rather made — by myself in the kitchen was a peanut butter and jelly sandwich. I was about 5-years-old at time, and my family, all four of us with one on the way, lived cramped in a 700 square foot studio apartment. Oh, and during the week, my Grandpa lived there with us too as he worked as contractor on the home my parents were building.

I am not what you would call an aficionado of pb&j. I certainly ate my fair share of it as a child, but probably haven’t eaten one in 10 years. I remember making this particular sandwich for my younger brother Jonathan. As I made it, he played supervisor. He tried to caution me against pressing too hard with the knife on the soft, overly-processed white bread. And I’m sure he also attempted to get me to cut the crusts off it, which, as a proto-feminist, I surely scoffed at.

When I finished and proudly handed it him, Jonathan frowned and pointed out that he wasn’t going to eat it as I’d broken through the bread. Yes, the first thing I ever made in a kitchen was rejected. Ironically, 20+ years later, my brother would wholeheartedly eat about any food put in front of him, including pb&js with knife holes in the bread. I also bake my own bread now.

Inspired by the First Meal I Ever Cooked question over on Gluten-Free Girl’s blog.

Recipe for Carrot Cake

Carrot Cake
Carrot Cake

Carrot Cake was a tradition in my family. We always made it for my father’s birthday. My father doesn’t care for crowds, and I never remember going out for his birthday celebrations. Once, we threw him a party when he turned 40. But otherwise, his birthdays were a stay at home affair.

My mother would also make this carrot cake. Which was odd given on everyone else’s birthdays, we ate a lot of store-bought cakes (especially ice cream cakes) or my maternal grandma, the family cake baker and decorator, would make them.

Food processors are genius when making this cake. I have memories of using a cheese grater to grate carrots. Now, I just throw all those carrots in my food processor, and wham, they’re shredded.

This cake stood the test of time with my taste buds. It’s delicious.

Carrot Cake
Continue reading “Recipe for Carrot Cake”

Recipe for Flowers in the Attic Sweet Potatoes

Flowers in the Attic Sweet Potatoes
Flowers in the Attic Sweet Potatoes

This recipe is from my friend Sue who claims she was inspired by reading Flowers in the Attic. I suppose if you’re going to be inspired by anything in that book, the sweet potatoes are pretty safe. Though not all the food is.

These recipe’s pretty sweet. Definitely something to make as a treat or part of a larger dinner.

Flowers in the Attic Sweet Potatoes Continue reading “Recipe for Flowers in the Attic Sweet Potatoes”

Recipe for Crepes

Crepes
Crepes

Crepes are wonderful versatile. They work as a sweet treat or a savory dinner. The ones I made in this example were full of mushroom, spinach, and mozzarella cheese. They are delicious so get creative with the filling. Recently, I revisited the recipe and did a cauliflower, tomato, and pepper jack filling. You can always go for a breakfast filling with eggs or something sweet like jam or nutella.

Crepes are super easy to make. If you can cook pancakes, you can do this.

Crepes Continue reading “Recipe for Crepes”

Recipe for Moorish-Style Chickpea and Spinach Stew

Moroccan Stew
Moorish-Style Chickpea and Spinach Stew Stew

I listen to NPR every day on the way home from work. Because of the economic recession, they were doing a piece on how to feed your family of four with only $10. To me, cooking cheaply is always a win. Especially something yummy. This chef told a wonderful story about how his wife made this for him when they were first married. (And he was probably less famous and making less money.) I find it’s always encouraging to cook if I hear more about how wonderful this dish is. Jason really loves this dish.

Moorish-Style Chickpea and Spinach Stew Continue reading “Recipe for Moorish-Style Chickpea and Spinach Stew”

Recipe for Egg Salad

Egg Salad Sandwich
Egg Salad Sandwich

I’d never eaten an egg salad sandwich until about a year ago. I know that sounds silly as they’re supposed to be something of a staple sandwich. Or perhaps just an alternative to PB&J? But when I came across this recipe, which was so simple, yet so flavorful, I had to try egg salad.

To my pleasure, this egg salad sandwich rocks. It’s so good, I’ll admit to eating the egg salad even without bread. (If you’re interested in making your own bread to go along, I highly recommend this white bread which I’ve made a dozen times.)

Egg Salad Sandwich Continue reading “Recipe for Egg Salad”

Food Myth: Are Brown Shelled Eggs Healthier?

Eggs by Magalie L'Abbee
Eggs by Magalie L'Abbee
I’m not sure how only white shelled eggs being sold in supermarkets came about. Probably something to do with white equaling purity in the psychological minds of America. But until maybe 15 years ago, the supermarket shelves were only lined with white shelled eggs.

However, since the “organic” and “free-range” labels have come along, brown eggs are now synonymous with healthy and organic. (The organic label itself is problematic; but that’s another complete blog post.)

But science be told, brown and white eggs and green eggs — yes, green eggs — are all equal in nutritional value. Well, that is if the hens eat the same food. Hens eat everything from grass to insects to commercial chicken feed. Healthy chickens require a far more diverse diet than massive factory farming provides and that’s one of the reasons why those brown shelled eggs often have thicker shells. Those small farm hens get better nutrition.

So what determines the color of the egg? Continue reading “Food Myth: Are Brown Shelled Eggs Healthier?”

Recipe for Egg Drop Soup

Egg Drop Soup
Egg Drop Soup

Nothing is better than a bowl of Egg Drop Soup. At least when it comes to soup.

I remember going to Chinese restaurants as a child and sometimes wishing I could just order a big bowl of the soup. Which would’ve been a bad thing for me as a child due to a childhood egg allergy.

Thankfully, now that I’m all grown up, I don’t have the allergy anymore and I can make a big pot of it anytime I want. Plus, this is possibly one of the easiest recipes I know.

Egg Drop Soup Continue reading “Recipe for Egg Drop Soup”