New American Food Blog
So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let… Continue reading Mushroom Risotto
With the turn of Autumn, starchy vegetables are making an entrance into my life again. It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns
This week was tiring. I got to go to my favorite pizza place in Reno with my dad on Sunday, which was a treat. If anyone is in Reno, try South Creek Pizza. It is quality every time, and we have been there a lot. The rest of the week was work. A lot of… Continue reading Food Album: September 12-18, 2021
I had a good week. I started the week off at Amari in Reno, and I had a couple wonderful drinks. The espresso martini is becoming my new usual. Then, I ended the week at Perenn Bakery, which is a new favorite of mine. I had the shakshuka with an iced matcha, and my friends… Continue reading Food Album: September 5-11, 2021
This meal has saved me more than once. It is easy, simple, and full of flavor. It is also a good way to clean out your vegetable drawer at the end of the week. You can use any type of bean as well, and if you don’t eat beans, choose whatever protein you enjoy. With… Continue reading Mixed Bean Fajitas
This recipe is too beautiful not to post. I love cooking with the color purple because it can be rare in our daily ingredients. I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again. These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns
It has been a while since I posted a bread recipe, and wit the changing of the seasons, I have had a desire for more baking. This cinnamon raisin bread is not overly sweet, but it has a wonderful aroma that is warming and comforting. As a reminder, baking is a science, but there are… Continue reading Cinnamon Raisin Bread
April April was the sprint to the end of the semester. This involved wrapping up classes, finishing final projects, working through conference papers, and trying to stay sane. I was also preparing for a jiu jitsu tournament in early June, so I really focused on nutrition and calories. I also did a ton of baking! … Continue reading Food Album: April-July, 2021
This week was lovely. School was less intense, and I got to sleep a little bit more. My parents visited over the weekend, and my cousin had a birthday! I got a lot of wonderful food at some fantastic restaurants in Reno. Other than that, my food has looked fairly standard: morning toast and yogurt,… Continue reading Food Album: August 29-September 4, 2021
This is my favorite way to cook eggs for multiple reasons. First, there is virtually no mess. All that is needed is a pot of water, and I simply rinse the pot after finishing. Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half. This… Continue reading Soft-Boiled Eggs on Avocado Toast