http://omnom.foobeh.com let's get fat and sassy Thu, 03 Jun 2010 16:30:25 +0000 http://backend.userland.com/rss092 en For the next couple of days I'm staying with my college friend Ryan in the Chicago "gayborhood" (god I hate portmanteaux). He's a lactose-intolerant vegetarian, which means he's a vegan most of the time. I thought it would be nice to thank him for letting me stay at his place ... http://omnom.foobeh.com/2010/06/adventures-in-veganism-part-1-of-1/ This recipe is delicious, easy to make, and yields a massive amount of food! It would be perfect when you have company over, or when you want to save on meals for a week and don't mind eating the same thing every day. :) Recipe is from Food Network's Michael ... http://omnom.foobeh.com/2010/04/minestrone/ I know, it's been a looong while since I posted anything. :( Sorry! So I'm getting back in the game with a delicious little cookie that's perfect with some tea or coffee.  The recipe originally calls for wheat germ, but I read a post by another blogger who substituted oat bran ... http://omnom.foobeh.com/2010/03/oat-bran-and-honey-cookies/ Chris stumbled upon this recipe in a spam blog while searching the worldwide intertubes for "fuck spaghetti."  For posterity: Easy Vegetarian Spaghetti You could try making this, if you can figure out what "1 crapper spaghetti sauce intermixture - (26.5 oz)" means.  It does claim that "This instruction module help most quaternary ... http://omnom.foobeh.com/2010/03/my-kinsfolk-does-take-meat/ A friend in NY told me she used to have lavender a lot in food as a kid, and that I should look into lavender bread (pursuant my continual rosemary bread obsession). This is based on the first good-looking lavender bread recipe I could find, though, and it's a somewhat ... http://omnom.foobeh.com/2010/03/lavender-tea-bread/ The next few posts are going to be from the backlog, since there are several posts I've been meaning to make.  The following dish I've made twice, and it's turned out pretty good both times. Pork belly is a cut of meat that's not often used directly in Western cooking, though ... http://omnom.foobeh.com/2010/03/slow-roasted-spiced-pork-belly/ If you haven't already seen this, you MUST check out this recipe for oven-roasted broccoli: http://www.amateurgourmet.com/2008/11/the_best_brocco.html You basically just mix up broccoli, garlic, pinenuts (optional), salt and pepper and roast in the oven, and then squeeze lemon juice over it all.  Somehow the combination of the caramelization and the citrus is insanely delicious. ... http://omnom.foobeh.com/2010/03/the-best-broccoli-of-your-life/ Today I made risotto so good I could not believe that I had made it. It was an epiphany. I know, I know, George already posted a risotto recipe, and mine is not that different from his, but it's simpler, and has things in it I like. So there. Ingredients 1 1/2 cups ... http://omnom.foobeh.com/2010/02/risotto-the-food-of-the-gods/ I have been trying to cut down on meat lately for health reasons, which will go one of two ways as far as you all are concerned: Lots of yummy vegetarian recipes posted here! I become lazy and eat a lot of peanut butter and jelly. So far I'm still being relatively un-lazy, ... http://omnom.foobeh.com/2010/01/white-vegetarian-chili/ In case you were wondering, Julia Child's boeuf bourguignon IS that complicated. Spelling it right is, too. Kim and I set out to recreate this epic dish and, even starting as a two-person team, it was still about a six-hour process. I also don't know how Amy Adams had time ... http://omnom.foobeh.com/2010/01/beefs/