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Archives For May 2012

Swedish Meatballs and Garlic Spinach

Ashley Walton —  May 31, 2012 — Leave a comment

Ashley’s grandmother was very Swedish, and she inherited the stereotypical rosy cheeks, blonde hair, and blue eyes. But she also inherited some Swedish recipes– ones that we’ve tweaked and made easy peasy. We love this recipe because we can usually make it from stuff we already have on hand.

What you’ll need:
1 pound ground beef
1 egg
1/2 C bread crumbs
2 Tbsp milk
1 medium onion
3 C water
1 box quick rice (or white, if you prefer)
1 envelope Liptons onion soup mix
1 clove garlic
1 1/2 C flour.

For the spinach all you need is
1/2 bundle of fresh spinach
2 cloves garlic
2 Tbsp olive oil

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Spaghetti with Meatballs

Ashley Walton —  May 25, 2012 — Leave a comment

Whenever we make homemade spaghetti, it reminds us of Goodfellas, and we’re pretty sure this recipe would make any Italian grandmother proud. It just so happens that this recipe is insanely delicious and pretty healthy: 400 calories per serving (4 servings per recipe).

1 pound lean ground beef
3 portobello mushroom tops, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1/4 C parsley leaves
3 fresh sprigs thyme
1 small bunch fresh basil
1 egg white
1 28-oz can tomatoes
1/2 C low sodium beef broth
2 Tbsp olive oil
Salt and pepper to taste
12 oz whole wheat spaghetti
Parmesan

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Eggs Benedict

Ashley Walton —  May 22, 2012 — Leave a comment

After throwing out the hollandaise sauce and several failed eggs on the first try, we made some pretty awesome eggs benedict. It’s funny, because on Archer, he yells at his lovers and butler alike, “Seriously, how hard can it be to poach an egg?” as he throws their clothes over his balcony. Upon viewing this, we laughed. But it turns out poaching an egg is pretty damn hard. You gotta get a system down.

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Community Food Co-op

Ashley Walton —  May 21, 2012 — 3 Comments

We started doing a thing. We’re now participants in the Community Food Co-op of Utah. Their website is here. But their website pretty much sucks and doesn’t do the thing justice, so allow me to explain it to you. Through the Co-op, every two weeks you can fill out an order form and pick up food at various locations all over Utah. This food is good and this food is cheap. Essentially, you’re buying produce, meat, and other foodstuffs straight from the producer, so it’s fresher and cheaper than a grocery store. You don’t have to order every time, and you don’t have to pay a membership fee (though a $10 donation once a year is encouraged– our total price below includes a $5 donation and we plan to pay another $5 on our next order). You’re also encouraged to volunteer your time to the program.

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Feminism and Avengers

Ashley Walton —  May 16, 2012 — 1 Comment

I’ve now seen Avengers a couple of times, but I hadn’t written a post because I didn’t know what I could say that hadn’t already been said. It was awesome, everything I hoped it would be. Whedon stood tall and rose to all my expectations. The arrangement of strong characters was well-balanced and well-written, each contributing a unique personality to the whole. Roger Ebert is an idiot. Moviefone is sexist. The end.

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Restaurant Review: Aristo’s

Ashley Walton —  May 15, 2012 — Leave a comment
 
We’re huge fans of Greek food, but we’ve both had dishes at Aristo’s that have left us disappointed with humanity. Their pastitisio makes us sad (they go overboard on the nutmeg), and we hate to brag (not really), but we make a better version of the dish at home. However, Aristo’s has a couple of really shining dishes. 
 
Their dolmathes (lamb, beef, and rice wrapped in grape leaves) is excellent and so is the tzatziki (sauce consisting of yogurt, cucumbers, and garlic) that comes with it. Om nom nom.
 
(dolmathes)
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Ashley’s World-Famous Quiche

Ashley Walton —  May 11, 2012 — Leave a comment

Okay, it isn’t so much “world-famous” as much as it is famous amongst our family and friends. But still, that’s quite a feat. We have very discriminating peers. They would tell us if it sucked (probably).

The secret: this is waaaay easy to make. This blog post might as well be an ad for Bisquick, which we use for an awesome crust. Dudes, you may think you’re not a true cook unless you’re making all the things from scratch, but there are some things that usually turn out better from a pre-packaged mix (unless you’re Wolfgang Puck), so let your inner turmoil go and give in. We live in an age of delicious mixes, just begging to be taken advantage of.
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Cucina

Ashley Walton —  May 4, 2012 — Leave a comment

This is the secret of The Avenues. We went to Cucina on a whim and were blown away. Although, we made the mistake of ordering side dishes with our main course– the portions are huge and these photos don’t really do them justice. Everything was delicious, the service was lightning fast (although we were there for a late lunch, not peak hours), and we have zero complaints.

The winner of the day was a ham, cheese, and squash pie in a flaky, golden crust. This was to die for, though it was a special and not necessarily always on the menu. When you walk in, there’s a counter gleaming with all sorts of beautiful dishes made daily, and these rotate.

(ham, cheese, and squash pie, with caprese salad)
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