Cooking Challenge Day 3 recipes: Microwaved eggs and the “vaguely Middle-Eastern dinner”
Remember that granola I made the first day? It’s coming back to play! It’s a totally Megan-simple breakfast morning — granola cereal, and I’m going to share with you the trick my dad taught me for making scrambled eggs with only ONE dish to wash afterwards. For lunch and dinner we’re making a “delicious sauce thing” and the “vaguely Middle-Eastern dinner.”
Cooking Challenge Day 2 recipes: Brunch frittata and taco salad Tuesday!
I have a feeling that making this frittata is going to take me FOREVER, and it’s going to be too big for just one Megan to eat on my own for breakfast. So we’re going to make this recipe a two-fer: breakfast and lunch. Then, since it’s Tuesday — the day the lord hath made for tacos — Jessica gave us her recipe for a meatless taco salad. Of course, feel free to use real meat, it’ll taste just as delicious!
Megan-simple turkey dog treats, for the gluten-free pups
These are so ridiculously easy to make. They’re great for squishing pills into, which is why I make them (just make sure to shred them really small so you get the right consistency or else the finished treats will fall apart). My dogs love them, and I love knowing exactly they are eating. Here’s how I make them…
Cooking vs Arranging: Why Ariel is better at not cooking than Megan
This distinction between cooking and preparing is one that always comes up when I talk to Megan about her inability to cook. I’m always like, Bitch, I don’t cook either! That still doesn’t mean you have to eat frozen pizzas for every meal Megan defaults to packaged food (which puts her in good company with the majority of Americans), while I default to cutting up produce and cheese and setting them on a plate. Megan’s food might taste better, but my food is infinitely cheaper and definitely healthier.
Replace oatmeal with quinoa for an energizing, Megan-simple breakfast!
It is my pleasure to introduce you to your new best morning friend — Quinoa Breakfast Cereal! I began replacing my morning oatmeal with quinoa because I need lots of protein to stay energized and feeling good throughout the workday, but I don’t like eating eggs every single morning! Quinoa has tons of protein, is low in fat, and gluten free. What’s not to love?
Megan-simple, winter-friendly Chana Saag (chickpeas with spinach)
This Megan-simple recipe from our menu turns out to also be super fast, vegan, gluten free, inexpensive, winter-friendly (frozen and canned ingredients totally fine) and yummy! This simplified recipe relies on ingredients that are easily available in a fairly well-stocked pantry, or everyday grocery store. Don’t be frightened by the long list — this is actually very easy to make.
Megan-simple kale salad (with bonus scavenger cocktail action)
It seems my friends make EVERYTHING with kale — salads, risottos, pastas, and even drinks. I go to my buddy Jessica’s house once a week so that she can make sure I’m eating at least one meal that’s not microwavable, and this time I stopped drinking wine long enough to document her incredible kale salad recipe. (Not only that, but we got a little creative and made a cocktail out of the leftover kale stocks.)
Megan-simple hearty winter recipe: Hoppin’ John!
Hoppin’ John is a traditional southern dish that is usually eaten on New Years’ Day, because it’s thought to bring good luck. It’s not much harder than dropping some stuff in a pan and letting it cook down, so (*cough* Megan): TRY IT. I think you’ll be surprised!