August 2011
2 posts
How to Chop a Wedding Budget →
Catering a wedding can be pricey. Check out my tips on how to chop a wedding budget on Big Girls Small Kitchen.
May 2011
3 posts
How to: Detox After Senior Week →
My latest article on Big Girls, Small Kitchen.
Healthy Zesty Tuna Salad
12 ounces canned tuna
juice of 1/4 lemon
2 scallions, thinly sliced
1 celery stalk, chopped
1 1/2 heaping tablespoons mayo
1 1/2 heaping tablespoons plain nonfat greek yogurt
lemon zest
salt and pepper
Drain tuna then mix with lemon juice, scallions, celery and zest in medium bowl. Then add mayo and yogurt. You can use all yogurt and no mayo if you wish, but don’t put so...
Top 10 Tasty Healthy Dining Hall Lunches
posted on Big Girls Small Kitchen
Penn State is ranked nationally for football and partying, but most impressive to foodies is its recognition as one of the most popular creameries in the country. As a freshman, for me that meant ice cream at all hours of the day–ice cream included in my on-campus meal plan. Brunch on Saturdays was French toast sticks, scrambled eggs, hashbrowns and...
March 2011
1 post
Eggplant Roll-Ups
1 medium eggplant
1/4 cup olive oil
1 cup whole milk ricotta
1/4 cup grated parmesan
1 egg
2 tbsp. fresh flat-leaf parsley, chopped
1 jar tomato sauce
fresh cracked pepper
1 cup shredded mozzarella
Peel eggplant and slice lengthwise into thin strips (about 1/8-inch thick).
Heat a non-stick skillet over medium heat and preheat oven to 350 degrees. Meanwhile brush both sides of the...
January 2011
2 posts
Grilled Cheese Truck - L.A.
It’s the greatest thing since sliced bread (and coincidentally uses two pieces). The Grilled Cheese Truck is part of a new trend of street eating. On FindLAFoodTrucks.com, you can see Twitter feeds and whereabouts of about 56 different mobile eateries from baked goods to barbecue. Lucky for Alex and me, the Grilled Cheese and the Sweets Trucks were in the area.
Food trucks in L.A....
November 2010
1 post
August 2010
2 posts
7 tags
Citrus Candied Oregon Hazelnuts
1/4 light brown sugar
1 1/2 tablespoons orange juice
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups raw, unsalted hazelnuts
Preheat oven to 300 degrees and boil large pot of water for blanching.
Once water has reached a rolling boil, pour in the hazelnuts and let them soak for one minute (no longer, or they will soften and taste stale)....
7 tags
French Dip
If I’d had the appetite, I would have made this a competition. Two restaurants with two different vibes that claim they invented the French dip sandwich. Both places were established in 1908 in Los Angeles. (For a short article about it’s origins check out Snopes.com) But instead of a taste test, my personal tour guide and foodie companion, Alex, suggested we grab sandwiches at...
July 2010
6 posts
Toby's Tofu Palace - Eugene, OR
There are a few food stops we always make when we visit my relatives in Eugene, OR. There’s the walk to Albertson’s to pick up there store-brand animal crackers (more nostalgic than local fare kind of snack); there’s the mouth-watering rice and beans from Café Yum, the chocolate-covered-anything-you-can-imagine from Euphoria Chocolate Company, the tiny blueberries and...
13 tags
Miami, Fl. - It Pays to be Cool
Here are a few bites from Miami that I forgot to include back in June.
I had been craving pancakes since my grandparent’s Lion’s Club pancake breakfast weeks before, so I was on the prowl for brunch (we overslept). My sister and I walked up and down Lincoln Dr., passing up all of the sushi joints and bistros, even if they offered brunch, because I was certain I would find something better....
4 tags
Manny's - Sherman Oaks
Manny’s is one of those joints that’s “just around the corner.” So we all piled in the car and drove the five minutes to Ventura Blvd. where its bold red lettering stands out against the white-painted cement building. I had been craving authentic Mexican food since I got off the plane and I knew my cousins would know the best place for it. Manny’s humble interior...
Welcome to LA
At the In-and-Out Burger near LAX, I’d expect nothing less than a long line of cars for the drive-thru. About ten cars wound around the building, windows up and exhaust puffing out of the exhaust pipe. It seems like Los Angelenos would rather wait ten extra minutes in their cars than go inside and order from the counter. And such is the case with most things L.A. Even if something is...
June 2010
6 posts
16 tags
Miami, Fl. - Day 1
Miami’s Latin American flavor is seemingly out of place in a state recognized as a place for retirement. If serenity were a desert, Miami would be its bumping oasis.
I was pleased to find that I recognized more Spanish than I thought I remembered. It was everywhere: at the airport, in the hotel, on the street, on the beach and most importantly - on the menus. I spent all week looking for...
Sarris Candies - Pittsburgh, Pa.
Sunday afternoon, after a late lunch of leftover Burgh’s pizza, my boyfriend was telling me stories from his childhood. We lounged around an empty fire pit, the men puffed on their cigars and drank St. Martin’s Abbey Ale - the way a Sunday afternoon should be.
“Every Christmas when I was a kid, the fire trucks would come through the neighborhood,” he said, “and Santa...
Burgh's Pizza & Wings - Pittsburgh, Pa.
If you’re looking for quality and quantity in Pittsburgh, Burgh’s Pizza & Wing Pub is the place to go. The sports bar, located in Bridgeville, is always packed, but you’ll never have to wait too long for a table.
My boyfriend had been talking about its unrivaled pizza and relatively vast beer selection since I planned my visit weeks before. So, I went that weekend in the...
May 2010
2 posts
concept
There are some things in life that can transcend cultural boundaries. Food is one. It is an unspoken universal language with an abundance of dialects. How a dish is prepared is as varied as the people who enjoy it. In my young life, I have been fortunate enough to experience cultures through dining - from mouthfuls of tomato pie in South Carolina to handfuls of vegetable tajine in...
“Make [food] simple and let things taste of what they are.”
– Curnonsky, French writer