You might be wondering what in the world is that questionable brown stuff getting all cozy with the asparagus and bell pepper?
That right there, is tempeh.
You might be wondering what in the world is that questionable brown stuff getting all cozy with the asparagus and bell pepper?
That right there, is tempeh.
So, a stack of subpar, stiff corn tortillas had been hanging out in my fridge taking up precious real estate.
I figured it was about time to turn those loitering carbs into something somewhat edible.
Oftentimes, I’ll create a recipe just so I can consume a specific ingredient.
An ingredient that normal people wouldn’t dareĀ eat solo.
Somehow, last weekend I managed to inhale precisely two-fifths of my most favorite carrot cake slathered in the fluffiest cream cheese frosting known to mankind.
So now it’s all about eating healthily.
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By this point, it’s probably quite clear that I consume a lot of eggs.
Besides being completely delicious, eggs are an excellent source of protein, they’re pretty darn cheap, and so very versatile.
For the longest time “enchiladas” meant extra cheesy casserole dish containing slightly soggy flour tortillas and lots of canned sauce.
Now, that whole cheesy casserole situation is not a bad thing, but I do prefer real enchiladas.
Every month is grilled cheese month in my book.
But word around town is that this month is actually officially Grilled Cheese Month.