Our new arrival… Mecho Fenway Daskalov the First… Stay tuned for some yummy and fun Halloween treats tomorrow!
I’m doing flips about these cookies. They are reason #399 why I adore Ina Garten and the way she says “Isn’t that just grEAAt?” about everything and anything. That woman knows how to work it in the kitchen, that’s no debate.
Everyone I work with is crazy about ginger…It’s all ginger tea and ginger pills. You would assume we are a bunch of geriatrics right? Let’s be honest, ginger isn’t a toddler’s favorite food. I’m scared to say that I am getting older and have fallen in love with ginger in all forms.
But THIS has got to be my favorite form…cookies that are slightly crisp on the outside and gooey and chewy on the inside with an amazing snap from the crystallized ginger pieces. Ina was right when she called this the Ultimate Ginger Cookie. Give it a try. It will make you feel like it’s Christmas.
For the Recipe, click here:
5 Ways to Eat Spaghetti Squash
Fall is here! Apple cider and gingerbread and Pumpkin Spice Lattes (probably the only time I go to Starbucks) and lots of hearty food. I am in love with the flavors of autumn… everything is warm and spicy and tastes like it came from heaven.
So here’s the easiest thing in the world. Spaghetti squash. Probably the most difficult thing about preparing this honker is slicing it in half. Thanks to the scarily sharp knives we just received from Ivan’s parents, I had no problem, but just be careful to cut only the squash and not your fingers!
This is a basic way of roasting a spaghetti squash. From there, you can use the shredded “meat” in so many ways, you will surprise yourself. Here are a few of my favorites…
1. Parmesan and Pea Squash Toss
2. Apple Sausage “Spaghetti”
3. Greek Inspired Squash Salad
4. Spaghetti Squash Carbonara
5. Lemon Shrimp with Herbed Spaghetti Squash
For the Recipes, click here:
I apologize for my hiatus, but life is nuts in the Daskalov/Rossi household. One: we are leaving for Bulgaria in three days and I have been going wild with excitement, Two: I am marathon training, and it’s stealing my life and Three: Look who’s coming to town on October 25th! We are busy with preparations for the newest member of our posse. I love him so much already he should probably be scared!
I promise you many Bulgarian specialties when I get back. I’m planning on bringing my notebook and supercharged memory to record what goes on in my mother-in-law’s kitchen!
Til the 19th!
Brie
We are leaving for Bulgaria in less than two weeks and I gotta say, I am pretty much only interested in daydreaming and anticipating. In turn, my kitchen time has been downsized to make room for these valuable and time consuming activities.
But let’s be honest, my appetite certainly has not decreased, so I am really digging recipes that take minimal effort but still taste delicious. If you have kids, I can imagine trying to convince them that these are the new chic form of chicken fingers. Just serve them with some familiar condiments and they won’t even notice they’re baked, not fried!
For the Recipe, click here:
Another episode in the slow cooker diaries! I know that a couple of you actually purchased a slow cooker when I posted my recipe for Slow Cooked Pork so I’m trying to make the appliance useful and not a dusty fixture in your kitchen cabinets.
Here’s the thing… I had an allergy test a few weeks ago and to my utter shock, I found out that I am allergic to soy! For someone that adores tofu and drinks organic soy milk like it’s life’s sustaining power, this was a very sad revelation. By no means am I cutting it from my diet (good news is that I don’t turn into a swollen pumpkin when I eat it) but I suppose I should limit my intake a tad to avoid the small irritations it does cause.
So, there might be a wee more meat in my diet to fill my reduced tofu gap. But as a disclaimer, I try very hard to buy meat that is farmed responsibly, partly because I can’t bear to think of a caged, unhappy animal and partly just because it tastes better! Enjoy this easy, work free recipe!
For the Recipe, click here:
Fall? Hello?
Is it too early to break out the pumpkin? Nope, didn’t think so. While here in Vegas, the days are still scorchers, I can imagine that elsewhere (as in, not the desert) people are experiencing fall-like temperatures. Am I right? Am I jealous? Yep.
So I will be cranking up the air conditioning so as to simulate crisp, chilly September breezes just so I have an excuse to feel cozy in my favorite made-by-grandma wool sweater. Is that crazy? Yep. But I’m ok with it. Especially since I can just blame my weirdness on the rum in these muffins. Alcohol for breakfast in the form of a baked good? Anyone? Thought so.
For the Recipe, click here:
This is my 100th post! I’m serious. It seems like just a blink ago that I decided to write this blog and miraculously, I am still really enjoying the process of cooking and sharing! Thank you for your emails and facebook messages etc and for trying out a recipe or two. I hope the food on Busy as a Brie continues to make your tummy growl.
And for another milestone, after a year and nine months of being married, I finally am going to meet my in-laws! Ivan and I just bought tickets to visit his parents in Bulgaria and I have already posted a countdown on the refrigerator. I am itchy with anticipation.
Here’s a little end of summer meal to tickle your tastebuds.
For the Recipe, click here:
Most of the time when I’m making cookies, it just comes down to what I have in my kitchen. I’ve gotta have an extreme craving to make me actually go to the store for specific cookie ingredients. I prefer to improvise with what I’ve got in my pantry. This time, I had a couple bananas that were past their prime, a bit of butterscotch and a bit of chocolate. So these came about!
The best cookies come from a little improvisation. That’s what I’ve learned. So I’m teaching my little sous chef Uni the tricks of the trade. He is a master chef in training as you can see.
For the Recipe, click here:
This has to be one of the easiest ways to prepare fish. You would have to be armless, legless and eyeless to have trouble preparing this. In other words, if you are a human, this shouldn’t be trouble.
I think fish, if it’s fresh, requires very little doctoring, especially when it’s meaty, flaky sea bass. The bright, clean flavors in this easy preparation make a great summer to fall transition lunch or beefed up with some jasmine rice, dinner. I served it with some French bread right out of the tinfoil for a light lunch. And I just had it again with some steamed carrots, so really, endless possibilities.
For the Recipe, click here:
