Lighter Crab Rangoon

I love Chinese food. Especially the midwestern Chinese buffets that also feature soft serve ice cream and Texas toast. (I’m looking at you, Hunan Spring.) But as much as I love Chinese takeout, I recognize that it’s not the healthiest of cuisines. So except for the occasional splurge, most of the Asian food we eat is homemade, letting me control the ingredients and amount of oil used.

I recently found this recipe online and just had to give it a try. It’s good. It’s really good. So good that I’ll probably be making it again for various social events this weekend. Baking the crab rangoon results in perfectly crispy shells, and the oil is not missed one bit. Try ’em! You won’t be disappointed!

(P.S. In case you need more motivation: each crab rangoon is only one Weight Watchers point. Seriously.)

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Homemade Pasta

When Gabe and I lived in Madison, one of the few luxuries we spent money on was fresh pasta. We’d stand next to the case of RP’s Pasta in the grocery store, debating whether or not to buy fresh linguine while cheaper boxes of the dried stuff beckoned from across the store. In the end, we always decided that fresh was worth it.

Since moving to Boston, I’ve started to venture into the world of homemade pasta. Believe it or not, it’s really easy! Now we enjoy fresh pasta all the time– even on grad student budgets!

Here’s a quick pictutorial.

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Oatmeal Cream Pies

At around 4:30 yesterday afternoon, I realized that I had not yet made anything for the dinner party we were set to attend that evening. I quickly scoured my list of recipes to try and settled on a classic lunchbox treat: oatmeal cream pies.

I spent the next couple of hours frantically baking cookies while trying to shower and make myself look presentable at the same time. Amazingly enough, no cookies or people were harmed in the process.

So how did they taste? Even after an amazing meal of chicken parmesan, these humble cookies received rave reviews. (My favorite moment was watching party guests sandwich an oatmeal cream pie between two brownies. Oh my.)

Plus, they have oatmeal and eggs in them, so they can be considered breakfast food. At least that’s what I told myself this morning…

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Homemade Teddy Grahams

Here’s a fun fact for you: did you know that graham flour is just a coarsely milled type of whole wheat flour named after a Presbyterian minister?

Did you also know that it tastes a whole lot better when mixed with honey and cinnamon and cut into teeny little cookies?

Of course you did.

I love teddy grahams and was super excited to find a recipe that allowed me to make them myself (minus the “teddy” part). Just a warning: this recipe makes a ton. So many that I got hand cramps from the cookie cutters. Baker beware.

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Asian Noodle Salad

Now that another semester of grad school (for me) and law school (for the BF) have started, I’ve been thinking a lot about portable food. Simple, healthy, and delicious meals we can pack in our lunches. (Or suppers, for those of us with night classes…)

Salads came to mind right away. And then I started daydreaming about the amazing salads at an adorable little cafe in my hometown. Head chef Jennifer makes the most delicious sesame noodle salad that includes whole grains, protein, and good fats. I have no idea what her recipe is, but this one tastes just as delicious. Enjoy!

P.S. I’ve been growing those green onions in a glass of water in my kitchen. They used to be only an inch tall, but look at them now! Maybe I don’t have a “black thumb” after all!

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Pasta e Riso

Wednesday night was leftover night. But rather than just point Gabe to the fridge to “pick and scratch,” I decided to actually make something with my leftovers. What did I have on hand? Mushrooms, some cooked rice, and a spare onion. Lo and behold, a recipe was born.

I thought about calling this “kitchen sink soup,” since I threw in everything but the kitchen sink, but that name was both illogical and unappetizing. So instead it’s pasta e riso, similar to pasta e fagioli but with rice instead of beans. This soup is hearty and filling, just lovely on cold winter nights. And perfectly suited for leftover days.

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Whole Wheat Buttermilk Biscuits

A new semester starts tomorrow! And daylight is suddenly lingering past 4:00 P.M.! And I finally cleaned out the freezer! And this morning I made jam!

I had just finished canning four lovely little jars of strawberry jam when I realized that I needed something to spread it on. (I gag at the sight of a PB&J, so that was out of the question.) After about 30 seconds or so, I dreamed up the perfect (and obvious) vessel for those warm, gooey, sweet strawberries. Biscuits.

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