slow-cooker sweet potato chowder

daisi - May 1, 2013

my april menu

daisi - May 1, 2013

my march menu

daisi - May 1, 2013
my MARCH menu

This is a bit late… I apologize. You know how it goes. Life happens fast and next thing you know it’s May. You blink and you live in a new house. You wake up from a nap and you’re 31. I’ve heard it never slows down, so I’m going to adjust as best I can.

As this post is happening a bit late, this is based on my memory & iphone pics. I’ll do better in April, I hope.

vegetarian soba noodle stir fryvegetarian soba noodle stir fry | this vegan dish is easy to customize with your favorite vegetables and is hearty enough as a meal on its own

I first learned about bierocks (also known as runza) from my friend Jessica. Her family is from Kansas which apparently, along with Nebraska, is in touch with its Eastern European heritage. They even have fast food type places that serve these delicious hand held original hot pockets. After watching Jessica make these several times, I decided to try my hand at them.

bierock 1

Bierocks are  are meat-filled pocket pastries usually stuffed with ground beef (I used some sausage as well), shredded cabbage and onions, then oven baked until the dough is golden brown. If you use Rhodes dough (the kind you have to let rise) it will make the process much easier. beirock 2

bierocks | similar recipe here (minus the MSG) | serve with mustard

brussels pizza brussels pizza 2

cast iron skillet brussels sprout bacon pizza | the flavor of this pizza was fantastic (I added mushrooms) but my cast iron skillet pizza technique needs a LOT of work. I might try it again on a smaller scale because I think it would have been much better had the pizza not gotten completely sideways when I transferred it to the piping hot cast iron skillet. I will try it again.

sweet potato chowder titleslow-cooker sweet potato chowder | a light chowder for the upcoming summer months – so flavorful


coconut curry chicken salad (recipe coming soon) | I made chicken salad using greek yogurt instead of mayo and added a splash of coconut milk I had leftover. A few dashes of curry later, this creation was an amazing change-up to the typical chicken salad.

kitchen sink salad

kitchen sink salad | I call this my kitchen sink salad because I make it using whatever I have available in my fridge. Fruits, veggies, nuts, grape nuts (my fave), cheese, toss in a homemade vinaigrette and you’re done.

meat loaves & potatoes

smitten kitchen‘s meatloaves with browned butter potatoes (pg. 187) | I made this for a friend who had just had a baby. I was dying to finally use my new Smitten Kitchen cookbook and I felt that this meal was hearty and homey enough for the new parents. You’ll have to buy the cookbook for the potato recipe or wait until I have a chance to recap it. But basically, brown the butter, then use it like you normally would in mashed potatoes… life changing. Trust me.

sushi alley

sushi alley | technically I didn’t make this meal. But I feel like I need to give you all a heads up on the new sushi place in Utica Square. I’ve been for lunch several times and they have a great lunch menu. For lunch, they have sushi combo meals like the one pictured above for about $12 and it includes a house salad OR miso soup. I’m loving it.

Well, that was it for MARCH… Now that it’s May, I guess I’ll get started on the April menu recap. I’ll catch up someday!

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