I had an intense smoked meat sandwich today from a new Brooklyn delicatessen called Mile End. The options for the sandwich are not a choice of meat varieties but a choice of fat level: lean, medium, or fatty. It was a delicious, heart-stopping, and slightly overpriced meal that drove me to finally join the gym this evening. And yet, I don’t regret my lunch choice because I’ve been enjoying lighter vegetarian meals the rest of the week.
A prime example is the butternut squash pasta I made on Sunday. It was easy to make and it used almost five ingredients, but a sprinkle of Parmesan cheese put it over the top. I’m placing it under my “Five Ingredients” category anyway because the amount of cheese is minimal enough to count as a seasoning. » Read the rest of this entry «
During my recent series of pre-trivia night dinners, I made a lot of pasta. I wanted all meals to be vegetarian so anyone who came could partake. Each meal also had to require only a fork to eat because we don’t have a kitchen table and trying to wield a knife with a plate on one’s lap can end in disaster.
Pasta dishes became a bit old after a few weeks and I decided to mix things up with spanakopita, one of my favorite Greek foods. This spinach and phyllo dough dish is sometimes served as a pie, roll, or in individual turnover-sized triangles as I’ve done here. You can modify the size of the triangles and amount of filling to make small portions for an appetizer or party snack. You’ll find a recipe and informative graphics after the jump. » Read the rest of this entry «
